Chicken Biryani: Traditional & Authentic Recipe
User Reviews
5.0
18 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Servings
6 people
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Course
Main Course
Chicken Biryani: Traditional & Authentic Recipe
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A delicious, spicy and mouthwatering combination of tender chicken gravy layered between perfectly boiled Basmati rice.
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Ingredients
- 750 grams basmati rice soaked for at least 2 hours
- 1 kg chicken cut into 12 or more pieces
- 1 cup yogurt whisked
- 4-5 potatoes peeled and chopped into quarters
- 2 tomatoes medium sized, chopped
- mint leaves handful
- Coriander leaves handful
- 2-3 green chilies chopped
- ½ cup oil
- 1 onion large, sliced
- Yellow food color a pinch
- 1 tablespoon kewra water
- ¼ cup milk
- 2 tablespoon ginger and garlic paste
- 1 tablespoon red chili powder
- 2 tablespoon coriander powder
- ½ teaspoon turmeric powder
- salt to taste
- ½ teaspoon crushed chili flakes
- 1 teaspoon cumin powder
- ½ teaspoon garam masala powder
- 2 tablespoon Biryani masala pre-made biryani masala of your choice
- 10-12 black peppercorn
- 4-5 black cardamom
- 4-5 green cardamom
- 8 cloves
- 2-3 Cinammon sticks
- 2-3 star anise
- 2 bay leaves
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Instructions
- Heat the oil in a pot and fry the onion until they become golden brown.
- Add the whole spices and fry for a minute, then add the ginger garlic paste and saute for a few more seconds.
- Next, add chopped tomatoes, 1 cup of water, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder, and biryani masala. Cover and cook the masala for 20 minutes.
- Once the tomatoes are soft and the water has dried, mash the onion and tomato mixture with the back of a wooden spoon. You can also grind the gravy to a paste.
- Now add the chicken pieces, mix, and let it cook on a high flame for 2 minutes.
- In another saucepan, boil some water and add the potatoes, along with a pinch of yellow food color. Boil until the potatoes are tender.
- Cover and cook the chicken on low flame for 10 minutes, allowing it to release its own water. Then add the yogurt and let it cook for another 20-25 minutes until the chicken is tender and the oil separates.
- Finally add mint and coriander leaves, and green chillies. Cook for 3-4 minutes a further and remove from the stove.
- In another large pot, boil water with salt, whole black pepper, black cardamom, green cardamom, cinnamon stick, star anise, and cloves.
- When the water comes to a rolling boil, add the presoaked rice, cook until ¾ done, then strain.
- In a seperate large pot, heat 3-4 tablespoon of oil.
- Begin layering the biryani, starting with a portion of rice, followed by a layer of chicken and potatoes. Repeat the layers twice.
- Add mint and coriander leaves on top
- Mix milk with yellow food color and drizzle over the top. Also sprinkle the Kewra water on the top.
- Finally, place the pot on a very low flame, called dum, for 15-20 minutes. This allows the rice to fully cook and absorb the flavor of the chicken.
- After 15 minutes, your delicious Chicken Biryani is ready to serve! Enjoy it hot with a side of yogurt raita and mixed green salad.
Equipments used:
Notes
- Always soak the rice for at least 2 hours before boiling.
- Salt is essential for a delicious biryani. Add salt to all the steps: boiling the rice and cooking the chicken.
- You can use ghee to make this biryani, giving it a delicious and traditional flavor.
- Kewra water adds an authentic biryani aroma, but you can use rose water if you don't have any.
- While boiling the rice, pay full attention to it, because it can overcook very quickly.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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