Chicken Biryani Recipe

Hyderabadi chicken biryani is an aromatic, mouth watering and authentic Indian dish with succulent chicken in layers of fluffy rice, fragrant spices and fried onions. It is easier than most recipes while retaining the original taste and presented step by step. Cook like a native but with more ease!

Biryani is a classic Indian mixed rice dish that is part of the Indian Mughlai culinary tradition, which traces its roots to central Asian cuisine and a rich fusion with Indian flavors and techniques. It is prepared with layers of fluffy basmati rice and exquisitely spiced meat or chicken.

If you take a fistful of biryani and throw it on a plate, the rice should scatter as fluffy grains and not clump together. The meat or chicken should be well done, juicy and falling off the bone.[feast_advanced_jump_to]

Hyderabad, the city of my childhood, is justly famous for its biryani – an addictive delicious rice and meat/chicken dish. And Hyderabadi biryani is by far the most favored among the other regional versions.

Biryani is typically served at festive occasions and considered a complete meal, along with a saucy side dish such as baghare baingan (eggplants in rich sauce), mirchi ka salan (chili peppers in creamy sauce) or Hyderabadi tomato egg curry and a yogurt salad called raita.

Grind all the spices below into a fine powder and store in airtight container. One fourth of this blend will be enough for the biryani recipe in this post. To make it more spicy, use extra spice blend.

The most important spices are cardamom, cloves and cinnamon. There are regional variations to the above mix which also include some coriander seeds, cumin seeds etc., but the list of spices above are the dominant ones in traditional biryani spice blends.

Pakistani Chicken Biryani (The BEST!)

An uncomplicated yet authentic Chicken Biryani recipe with simple, easy-to-follow instructions (no curveballs!) and mouthwatering, traditional Pakistani and Indian flavor. Tested to perfection!

Prep: 15min

Total: 135min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 591 kcal, Carbohydrate 62 g, Protein 27 g, Fat 26 g, Saturated Fat 6 g, Cholesterol 82 mg, Sodium 2966 mg, Fiber 6 g, Sugar 7 g, servingSize 1 serving

Ingredients:

• 1 1/4 lbs bone-in, cut up, skinless chicken, cleaned and excess skin removed
• 1/2 cup plain whole milk yogurt
• 1 tbsp neutral oil
• 2 tbsp biryani masala (recipe in post) (or sub store-bought biryani masala)
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2-1 tsp red chili powder (start with 1/2 tsp if using store-bought biryani masala)
• 1/4 tsp turmeric powder
• 1/4 tsp nutmeg powder
• pinch cane sugar (omit if using store-bought biryani masala)
• 2 tsp kosher salt (start with 1 ¼ tsp if using store-bought biryani masala)
• 3 medium dried bay leaves ((tez patta))
• 5-6 whole cloves ((loung))
• 4-5 whole black cardamoms ((badi elaichi))
• 6 star anise ((badiyaan))
• 6 green cardamom pods ((elaichi))
• 2 3-inch cinnamon sticks ((daarchini))
• 3/4 tsp cumin seeds ((zeera))
• 1/2 tsp whole black peppercorns ((kaali mirch))
• 1 3/4 cups aged, long grain basmati rice
• 1 1/2 tbsp kosher salt
• 1 tbsp oil
• 1 tsp lemon juice or vinegar
• 1/4 cup neutral oil (plus more as needed)
• 2 tbsp ghee (or sub butter)
• 2 medium yellow onions (thinly sliced or finely chopped)
• 6-8 garlic cloves (crushed)
• 1- inch ginger (crushed)
• 1 small tomato (finely chopped)
• 1-2 small green chili peppers (such as Thai or Serrano) (chopped)
• 5 dried plums ((alu bukhara))
• 1/3 – 1/2 tsp kosher salt
• 1 tsp garam masala (may omit if using store-bought biryani masala)
• 1/2 tsp red chili flakes (optional)
• 1 tsp kewra essence (depending on strength)
• 1 tsp lemon juice
• 1/2 tsp chaat masala or garam masala
• 1 tbsp oil
• 1/4 cup cilantro leaves (chopped)
• 1-2 tbsp mint leaves (chopped (or sub more cilantro))
• 1/8 tsp yellow/orange food coloring mixed with 1 tbsp milk or water
• 1 lemon (thinly sliced)
• Cucumber/Vegetable Raita (or)
• Cilantro/Mint Raita (Yogurt Chutney)

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘In a medium bowl, combine the chicken with the ingredients listed under ‘marinade’. Cover and set aside or refrigerate (ideally) up to overnight. When ready to use, allow the chicken to come to room temperature.’, ‘name’: ‘In a medium bowl, combine the chicken with the ingredients listed under ‘marinade’. Cover and set aside or refrigerate (ideally) up to overnight. When ready to use, allow the chicken to come to room temperature.’, ‘url’: ‘https://www.teaforturmeric.com/chicken-biryani/#wprm-recipe-9798-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Thoroughly wash the rice and soak it in water. Set aside.’, ‘name’: ‘Thoroughly wash the rice and soak it in water. Set aside.’, ‘url’: ‘https://www.teaforturmeric.com/chicken-biryani/#wprm-recipe-9798-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Heat a large, heavy bottomed pan over high heat. Add the oil, ghee, and onions and sauté until the onions are golden (~15-20 minutes). Deglaze the pan with ¼ cup water. Once the water dries up, add the whole spices, garlic, and ginger and sauté for another 2 minutes.’, ‘name’: ‘Heat a large, heavy bottomed pan over high heat. Add the oil, ghee, and onions and sauté until the onions are golden (~15-20 minutes). Deglaze the pan with ¼ cup water. Once the water dries up, add the whole spices, garlic, and ginger and sauté for another 2 minutes.’, ‘url’: ‘https://www.teaforturmeric.com/chicken-biryani/#wprm-recipe-9798-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Add the chicken with its marinade and sauté until it changes color (~2-3 minutes). Add the tomatoes, green chili pepper, and dried plum (alu bukhara) and stir to coat. Add ½ cup water (the water should cover about 1/3 of the chicken) and bring to a gentle boil.’, ‘name’: ‘Add the chicken with its marinade and sauté until it changes color (~2-3 minutes). Add the tomatoes, green chili pepper, and dried plum (alu bukhara) and stir to coat. Add ½ cup water (the water should cover about 1/3 of the chicken) and bring to a gentle boil.’, ‘url’: ‘https://www.teaforturmeric.com/chicken-biryani/#wprm-recipe-9798-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Turn the heat down to a gentle simmer (this is low heat on my stovetop), cover, and allow the chicken to cook for 30 minutes, stirring midway. While the chicken is cooking, proceed to the next step. Turn off the heat once the chicken has cooked.’, ‘name’: ‘Turn the heat down to a gentle simmer (this is low heat on my stovetop), cover, and allow the chicken to cook for 30 minutes, stirring midway. While the chicken is cooking, proceed to the next step. Turn off the heat once the chicken has cooked.’, ‘url’: ‘https://www.teaforturmeric.com/chicken-biryani/#wprm-recipe-9798-step-0-4’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘Meanwhile, prepare the rice. Place a medium pot over high heat and bring 7 cups (1.75 quarts) of water to a boil (See Tip). Add salt, oil, and lemon juice/vinegar and stir. Once the water comes to a boil, drain and add the rice. Stir, and bring it back up to a boil. Once it comes to a boil again, boil for 5 minutes (no more than 5 minutes and 30 seconds), or until the rice is just cooked with a bite to it. It shouldn’t get mushy when pressed between your fingers. (See Note 1) Drain and set aside.’, ‘name’: ‘Meanwhile, prepare the rice. Place a medium pot over high heat and bring 7 cups (1.75 quarts) of water to a boil (See Tip). Add salt, oil, and lemon juice/vinegar and stir. Once the water comes to a boil, drain and add the rice. Stir, and bring it back up to a boil. Once it comes to a boil again, boil for 5 minutes (no more than 5 minutes and 30 seconds), or until the rice is just cooked with a bite to it. It shouldn’t get mushy when pressed between your fingers. (See Note 1) Drain and set aside.’, ‘url’: ‘https://www.teaforturmeric.com/chicken-biryani/#wprm-recipe-9798-step-0-5’}
7. {‘@type’: ‘HowToStep’, ‘text’: ‘Uncover the chicken. Raise the heat to medium-high to sauté out any excess water for 2-3 minutes. Add salt, garam masala, and red chili flakes for more heat (if desired). The oil will have separated from the ‘masala’. Turn off the heat. Add kewra water and lemon juice and stir to combine.’, ‘name’: ‘Uncover the chicken. Raise the heat to medium-high to sauté out any excess water for 2-3 minutes. Add salt, garam masala, and red chili flakes for more heat (if desired). The oil will have separated from the ‘masala’. Turn off the heat. Add kewra water and lemon juice and stir to combine.’, ‘url’: ‘https://www.teaforturmeric.com/chicken-biryani/#wprm-recipe-9798-step-0-6’}
8. {‘@type’: ‘HowToSection’, ‘name’: ‘Steaming (‘Dum’)’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘If needed, lightly oil the bottom of a dutch oven or stock/soup pot. Layer half of the drained rice. Sprinkle 1/4 tsp of the chaat/garam masala on top of the rice. Add in all the chicken, and top with the remaining rice. Sprinkle the remaining 1/4 tsp of chaat/garam masala. Drizzle in the colored milk and oil. (Optional: Sprinkle a pinch of food coloring directly for more variation in color.) Sprinkle the cilantro leaves and mint leaves, and arrange the lemon slices on top.’, ‘name’: ‘If needed, lightly oil the bottom of a dutch oven or stock/soup pot. Layer half of the drained rice. Sprinkle 1/4 tsp of the chaat/garam masala on top of the rice. Add in all the chicken, and top with the remaining rice. Sprinkle the remaining 1/4 tsp of chaat/garam masala. Drizzle in the colored milk and oil. (Optional: Sprinkle a pinch of food coloring directly for more variation in color.) Sprinkle the cilantro leaves and mint leaves, and arrange the lemon slices on top.’, ‘url’: ‘https://www.teaforturmeric.com/chicken-biryani/#wprm-recipe-9798-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘If your pan isn’t heavy bottomed, place a heat diffuser, flat griddle, or tava underneath the pan to diffuse the heat. Layer the lid with a kitchen cloth (or aluminum foil) and seal tightly. (See Note 2) Turn on the heat to medium and allow the biryani to develop steam for 4-5 minutes. You’ll be able to feel the steam starting to escape the sides. Then turn down to the lowest heat and allow it to cook in its steam (‘dum’) for 20 minutes. Turn off the heat and allow the biryani to rest with the lid on for 10 minutes. Do not stir or mix. To serve, gently move on to platter with rice paddle or small plate. Serve hot with yogurt or raita.’, ‘name’: ‘If your pan isn’t heavy bottomed, place a heat diffuser, flat griddle, or tava underneath the pan to diffuse the heat. Layer the lid with a kitchen cloth (or aluminum foil) and seal tightly. (See Note 2) Turn on the heat to medium and allow the biryani to develop steam for 4-5 minutes. You’ll be able to feel the steam starting to escape the sides. Then turn down to the lowest heat and allow it to cook in its steam (‘dum’) for 20 minutes. Turn off the heat and allow the biryani to rest with the lid on for 10 minutes. Do not stir or mix. To serve, gently move on to platter with rice paddle or small plate. Serve hot with yogurt or raita.’, ‘url’: ‘https://www.teaforturmeric.com/chicken-biryani/#wprm-recipe-9798-step-1-1’}]}

Hyderabadi Chicken Biryani

Chicken Biryani is an aromatic, mouth watering and authentic Indian dish with succulent chicken in layers of fluffy rice, fragrant spices and fried onions. It is easier than most recipes while retaining the original taste and presented step by step. Cook like a native but with more ease!

Prep: 30min

Total: 90min

Yield: 12

Serving Size: 1 cup

Nutrition Facts: servingSize 1 cup, calories 287 kcal, Carbohydrate 30 g, Protein 16 g, Fat 10 g, Saturated Fat 3 g, Cholesterol 43 mg, Sodium 408 mg, Fiber 1 g, Sugar 2 g, unSaturated Fat 7 g

Ingredients:

• 3/4 lb onions (yellow, finely sliced )
• 1½ cups peanut oil
• 1½ lb chicken (with bone, cut and clean)
• 2/3 cup yogurt (plain)
• 1½ tbsp ginger garlic paste (or grated ginger and garlic)
• 1 tsp salt (adjust per taste)
• 1 tsp chili powder
• 1/2 tsp turmeric (ground )
• 1 chili pepper (jalapeno, serrano or cayenne, adjust per taste)
• 1 cinnamon stick
• 1 black cardamom
• 5 green cardamom
• 5 cloves
• 1 bay leaves (large)
• 1 tsp shah Jeera (see note)
• 1/2 tsp ground black pepper
• 2 cups basmati rice (long grain)
• 1 tsp salt (adjust per taste)
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1/4 cup cilantro (fresh, chopped )
• 2 tbsp mint (fresh, chopped )
• 1 tsp saffron (ground and dissolved in 2 tbsp hot water)
• 2 tbsp ghee (optional, recommended)
• 1 black cardamom
• 3 green cardamom
• 4 cloves
• 2 bay leaves
• 1/2 cinnamon stick

Instruction:

1. Fry onions in batches. Do not crowd the pan. Fry until crisp light golden brown. Set aside.
2. Grind biryani spices in a spice grinder. Add to chicken marinade and combine. Marinate for about 3 to 5 hours.
3. It is important to NOT let the rice steam until it is fully done. Just when all the water is well absorbed, transfer cooked rice immediately to another wide open pan. In my rice cooker the whole process takes about 15 to 20 minutes.
4. Next, layer all the cooked rice. Top with remaining lemon juice, saffron water, fried onions and ghee.Tip: If you prefer, you may pick out the whole spices from cooked rice before steaming.
5. Stove-Top Method (Alternative): Heat the biryani at medium high for about 10 to 15 minutes and then reduce to low and cook for one hour until steam builds up well.
6. Serve it with mirchi ka salan or Hyderabadi tomato egg curry and raita.

SIMPLE CHICKEN BIRYANI FOR BEGINNERS | CHICKEN BIRYANI RECIPE FOR BACHELORS

FAQ

What is the secret ingredient for biryani?

What is the secret of biryani taste?

• Buy the right rice: In the case of biryani, the rice most commonly used is aged Basmati rice. …
• Soak the rice: Basmati rice is a long-grain rice that needs to be soaked. …
• Salt is key: Salting every element is important. …
• Whole spices add flavor: The rice is cooked in water that has whole spices simmering in it.

What makes a perfect biryani?

1. Use Top-Quality Ingredients. …
2. Cook Rice and Meat Separately and Never Overcook the Rice. …
3. Embrace the Best Rice and Cooking Method. …
4. Fried Onions are a Key Ingredient. …
5. Add Extra Moisture but Don’t Overdo. …
6. Use the Right Utensil or Pot. …
7. Pay Attention to the Cooking Time.

Why does biryani taste so good?