chicken biryani recipe|how to make best chicken biryani recipe at home

Chicken biryani recipe-partially cooked chickens slowly steamed with parboiled fragrant long grain basmati rice with a few herbs,is one of the popular biryani recipes across India.This is super easy recipe of chicken biryani that anyone can make at home without any difficulties.In this post, I will give you proper instructions on how to make authentic chicken biryani recipe at home?best-chicken-biryani-recipeNote:if you are in a hurry, feel free to click on the following links to check your desired topic.If you’d like to see our in-depth step by step recipe preparation keep reading!

 

Though most of the people cook chicken biryani by pressure cook and instant pot method but the traditional chicken

biryani always cooked in dum method, so I prefer this method in this recipe.

 

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Pulao Recipe.

 

What is chicken biryani made of?

Chicken biryani is made of partially boiled basmati rice layered over partially cooked chicken gravy flavored with some biryani spices, herbs, aromatic saffron milk and a few drops of rose water, kewra water, and desi ghee.

 

What to serve with chicken biryani?

It will be the best complementary dish if you serve chicken biryani with gravy dish including butter chicken, shahi chicken korma, Kadai chicken, additionally add raita and salad with it.

 

Note: If you want to make above chicken dishes hover over the chicken tab.

 

 

Tips To Make Best Chicken Biryani Recipe 

 

  • Rice: Best biryani can be made only using the best quality long grain fragrant basmati rice from any popular brand available in the market, soak them in the water at least 30 min before boiling it.

 

  • Marination: As we do simple marination of chickens using thick curd and a few Indian spices which not only make our chicken pieces tender and juicy but also reduce cooking time.

 

  • Traditional Flavour: In traditional biryani recipes the authentic flavors come out by using a few ingredients including Kesar milk, desi ghee, a few drops of rose water and kewra water, and rice stock.

 

 

Recipe of chicken biryani step by step with photo?

 

The complete preparation of chicken biryani classified into four simple steps,

first one is Basic Preparation For Chicken Biryani, second one is  Marinade For Chicken Biryani,

third one Making Gravy For Chicken Biryani, fourth one is Cooking Rice For Biryani ,

and

the last one is Cooking Chicken Biryani Dum Style

so, let’s make it now.

 

Basic Preparation For Chicken Biryani

 

1.Before start marination pours 350 to 400-gram fragrant long-grain basmati rice in a large mixing bowl.

fragrant-long-grain-biryani-rice

 

 2. Now wash the rice thoroughly in running water then soak them in the water at least 30 min to 35 min.

soak-basmati-rice-in-water

 

3. For preparing kesar or saffron milk mix 10 to 12 saffron or kesar with 50 ml to 60 ml warm milk, now set aside this mixture for some time until the milk turns from white to yellow.

mix-kesar-in-warm-milk

 

Note: If you want to add potatoes and eggs in your biryani, then boil 4 to 5 small size potatoes and 3 to 4 eggs cut into two parts.

Though it is totally optional yet in traditional biryani recipes to increases it’s flavor these two ingredients easily available in most of the restaurant-style biryanis. 

 

Marinade For Chicken Biryani

 

1. For marination, add 500 to 600-gram fresh chicken leg pieces in a large mixing bowl.

fresh-chicken-piece-in-mixing-bowl

 

2. Now, mix 3 tbsp sweet thick yogurt or hung curd.

mix-hung-curd-with-chicken

 

3. Then, add 1/2 tsp salt,1/4 tsp turmeric powder,2 tsp Kashmiri red chili powder.

add-salt-turmeric-kashmiri-lal-mirch-powder

 

4. Also, add 1/2 tsp black pepper powder.

mix-black-pepper-powder

 

5. After that mix 2 tsp rose water and 2 tsp kewra water.

sprinkle-rose-water-kewra-water

 

6. 1 tsp lemon juice or vinegar

squize-lemon-juice-with-hand

 

7. Finally, add 2 tbsp oil.

add-oil-to-marinate-chicken

 

8. Now, mix all the ingredients with chicken pieces.

mix-all-of-ingredients

 

9. Now set aside this chicken marination for at least 2 hours in the refrigerator.

set-aside-marinated-chicken-for-some-time

 

Making Gravy For Chicken Biryani

 

1. Now for preparing gravy for chicken biryani pour oil in a Kadai.

pour-oil-in-kadai

 

2. Then add 3 to 4 sliced onions in this kadai .

add-sliced-oinons

 

3. Fry them in medium to high flame until onions become partially golden brown.

partially-golden-brown-onions

 

Note: Here we don’t need perfect brown onions like Hyderabadi biryani.

 

 

4. Next place the marinade chicken pieces on fried onions place and cook in medium flame for some time.

place-marinated-chicken-in-this-kadai

 

5. After that add ginger-garlic paste and cook the chicken for some time.

cook-chicken-in-medium-to-high-flame

 

6. Next pour some water 

pour-a-little-water-in-chicken

 

7. Now add, 3 to 4 green cardamoms, 2-inch cinnamon, 1 black cardamom, mix everything, and simmer chicken for 2 to 3 min.

add-some-whole-spices-including-green-cardamom-cinnamon-clove

 

8. Also add 1/8 tsp turmeric powder,1 tsp Kashmiri red chili powder, 1 tsp salt, 2 tsp biryani masala powder,3 vertically sliced green chili and mix with this chicken gravy.

mix-turmeric-powder-kashmiri-red-chili-powder-biryani-masala-salt-vertically-sliced-green-chili

 

9. To enhances the flavor of chicken biryani gravy add rose water and kewra water, mix everything

add-rose-water-kewra-water

 

10. Here is the most important thing to remember we have to cook only 60 % of chicken at this stage and the remaining 40 % will cook while giving dum in chicken biryani.

sixty-percent-chicken-cooked

 

11. If you want to mix boiled potatoes and boiled eggs in your biryani then add in this stage.

add-boil-potatoes-eggs

 

12. Now mix everything and set aside this chicken gravy for later use.

set-aside-chicken-gravy-for-biryani

 

Cooking Rice For Chicken Biryani  

 

1. To perfectly cook rice for biryani, pour 1.5 lt to 2 lt water in a Kadai or deep bottom pan.

pour-water-in-deep-kadai

.

2. Now add few whole spices for chicken biryani including 4 green cardamoms,1 black cardamom,3 to 4 clove,1 small bay leaf, 1-inch cinnamon,1 mace,1 tsp cumin seed  and 2 to 3 tbsp of salt

add-salt-green-cardamom-cinnamon-clove-mace-cumin-seed-rose-water-kewra-water

 

Note: To enhance more flavor of your biryani rice you can add 1 tbsp rose water and 1 tbsp kewra water in the pan.

 

3. When the water starts boiling add soaked rice in it also add 1 tbsp oil which prevents any stickiness of the rice.

 

add-soaked-rice-in-boiling-water

 

4. Now cook the rice up to 60% to 70%. You can check the rice by pressing in fingers. When rice is 70% cooked drain the excess water from rice and cool them for some time.

cook-sixty-to-seventy-percent-of-rice

 

Note: This rice stock has lot of flavors, so I store it in a bowl, I will add this stock while layering biryani rice.  

 

 

Cooking Chicken Biryani Dum Style

 

1. Now for hassle-free cooking, spread at least 3 to 4 tbsp oil or ghee in the bottom of handi which prevents any stickiness of rice at the bottom of handi.

pour-oil-at-the-bottom-of-handi

 

2. Now spread evenly the first layer of partially cooked chicken gravy at the bottom of handi.

spread-partially-cooked-chicken-at-the-bottom-of-handi

 

3. Now, sprinkle 3 to 4 tbsp freshly chopped pudina leaves, coriander leaves on this chicken gravy.

sprinkle-chopped-coriander-leaves-pudina-leaves

 

4. After that as a second layer place partially cooked rice over this chicken gravy.

add-first-layer-of-rice-over-chicken-gravy

 

5. If you use boiled eggs and potatoes add at this stage.

add-boiled-eggs-and-potatoes

 

6. Now, add another rice layer over boiled eggs and potatoes.

add-second-layer-of-rice-over-boiled-eggs-and-potatoes

 

7. Next, pour Kesar milk which turns into a yellow color.

pour-kesar-milk-over-rice

 

8. To enhances, biryani’s flavor add 1 to 2 tbsp rose water and kewra water. 

sprinkle-rose-water-kewra-water

 

9. Also, add 3 tbsp desi ghee and 2 cups rice stock which i separated while draining rice in a colander.

mix-desi-ghee-and-rice-stock

 

10. Sprinkle some freshly chopped coriander leaves,pudina leaves over top of rice layer.

sprinkle-chopped-coriander-leaves-and-pudina-leaves

 

11. Finally, cover the handi with foil paper and give dum the biryani in 2-3 min high flame and 15 min in low flame, to avoid any direct heat of biryani you can place handi over tawa or Indian griddle.

seal-the-handi-with-foil-paper

 

Note: At this stage don’t open the handi for further 15 min to 20 min. When biryani is ready carefully open the lid.

Fluff the rice from one side with a sharp spatula and serve hot with some salad or any chicken gravy dish.

 

Chicken Biryani Recipe Card

Here is the quick overview of all the ingredients of chicken biryani including quick step by step preparation of chicken dum biryani shown in the recipe card.

Take note of all ingredient lists.

Yield: 4

chicken biryani recipe|how to make best chicken biryani recipe at home

best-chicken-biryani-recipe

Chicken biryani recipe is one of the popular biryani recipes across India in which partially cooked chickens slowly steamed with parboiled fragrant long grain basmati rice with a few herbs and aromatic biryani spices.

Prep Time 2 hours
Cook Time 1 hour
Additional Time 45 minutes
Total Time 3 hours 45 minutes

Ingredients

Marinating Ingredients For Chicken Biryani

  •  500 gm chicken [4 to 5 leg pieces] 
  •  3 to 4 tbsp hung curd or thick yogurt
  •  1/4 tsp turmeric powder
  •  2 tsp kashmiri red chilli powder
  •  1/4 tsp salt 
  •  1/4 tsp black pepper powder
  •  1 tbsp rose water
  •  1 tbsp kewra water
  •  1 tsp lemon juice 
  •  1 tbsp oil

Chicken Biryani Gravy Ingredients

  •  50 ml oil for frying onion
  •  4 to 5 medium size onion [slice]
  •  300 ml water
  •  3 to 4 green cardamom
  •  2 inch cinnamon
  •  1 black cardamom
  •  1 tbsp ginger garlic paste
  •  2 to 3 slice green chili
  •  1/4 tsp salt
  •  1/4 tbsp kashmiri red chili powder
  •  2 tsp biryani masala powder
  •  1 tbsp rose water 
  •  1 tbsp kewra water
  •  4 to 5 boiled potatoes [cutted into halves]
  •  4 to 5 boiled eggs [optional]

Ingredients For Cooking Rice

  •  1.5 lt to 2 lt water 
  •  2 to 3 tbsp Salt
  •  4 to 5 green cardamom
  •  1 black cardamom
  •  3 to 4 cloves 
  •  2 inch cinnamon
  •  1 tbsp cumin seed
  •  1 mace or javitri
  •  1 tbsp rose water
  •  1 tbsp kewra water
  •  1 tbsp oil

Ingredients For Cooking Chicken Biryani

  •  50 ml hot milk
  •  10 to 12 saffron or kesar
  •  2 to 3 tbsp desi ghee
  •  1 tbsp rose water
  •  1 tbsp kewra water
  •  2 cup rice water
  •  3 tbsp chopped pudina leaves
  •  3 tbsp chopped coriander leaves

Instructions

how to make chicken biryani recipe?

  1. To cook best chicken biryani we first do marinating chicken pieces.
  2. Place chicken pieces in a large mixing bowl and add thick yogurt,turmeric powder, kashmiri red chili powder,salt,black pepper.
  3. Also add rose water,kewra water,oil and a tsp of lemon juice.
  4. Then mix everything with chicken pieces and set aside this mixture in refrigerator for at least 30 min.
  5. While marinating of chicken is going on we wash good quality basmati rice in running water and soak them in water for 25 to 30 min.
  6. Now for preparing gravy for chicken biryani pour oil in a kadai.
  7. Then add slice onions and fry them medium to high flame until onions become partially golden brown.
  8. Here we don't need perfect brown onions like hyderabadi biryani.
  9. Next place the marinade chicken pieces on fried onions place and cook in medium flame for some time.
  10. After that add ginger-garlic paste and cook for sometime.
  11. Next pour water,green cardamom,cinnamon,black cardamom,green chili mix everything and simmer chicken for 2 to 3 min.
  12. Add turmeric,kashmiri red chili powder,salt,biryani masala powder.
  13. To enhances flavour of chicken biryani gravy add rose water and kewra water,mix everything
  14. Remember we have to cook only 60 % of chicken.Remaining 40 % will cook while giving dum in chicken biryani.
  15. If you want to add boiled potatoes and boiled eggs add in this stage.
  16. Now mix everything and set aside this chicken gravy for later use.
  17. Next for perfectly cook rice for chicken biryani, pour water in a kadai and add salt,clove,green cardamom,black cardamom,green chili,mace,cumin seed,oil.
  18. When water starts boiling,add soaked rice in this boiling water.
  19. Now cook the rice upto 65 to 70%.It takes only 4 to 5 min.
  20. You can check the rice by pressing in fingers.
  21. When the rice is almost 70% cooked drain the excess water from rice and cool the boil rice for some time.
  22. Now for giving dum in chicken biryani,spread oil or ghee in the bottom of handi which helps to avoid any stickiness at the bottom of handi.
  23. Then,spread 60 % cooked chicken gravy at the bottom of handi and place them evenly.
  24. sprinkle some chopped pudina leaves,coriander leaves on this chicken gravy.
  25. Now place first layer of boiled rice over this chicken gravy.
  26. Spread the rice evenly with spatula.
  27. If you want to add boiled eggs and boiled potatoes then mix them at this stage.
  28. Now,cover this boiled eggs and potatoes with second layer of rice.
  29. Furthermore,pour kesar milk,rose water,kewra water,rice stock,and desi ghee.
  30. Sprinkle some freshly chopped pudina leaves and coriander leaves,over top of rice layer.
  31. Finally seal the handi with foil paper and cook the chicken dum biryani in 2-3 min high flame and 15-20 min in low flame.
  32. Don't open the handi for further 15 min,if you want to avoid direct heat of biryani you can place handi over tawa.
  33. When biryani is ready carefully open the lid and fluff the rice from one side with a sharp spatula and serve hot with some salad.

Notes

Chicken Biryani Recipe Note

  1. If you want to add fried onions over the rice layer, you can fry it before making chicken gravy. It is totally optional.
  2. While marinating chicken use sweet thick curd don't use any sour curd, which ultimately makes your biryani a little bit sour.
  3. If you don't have any foil paper to seal the handi, then just make a dough of wheat place at the edges of lid and seal the handi.

Nutrition Information

Yield

3

Serving Size

3

Amount Per ServingCalories 344Total Fat 31gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 27gCholesterol 11mgSodium 277mgCarbohydrates 15gFiber 2gSugar 2gProtein 3g

Disclaimer: The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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