Chicken biryani is considered one of the royal delicacies among Indian food. Introduced by Persians, Indians still love to cherish any grand occasion with the taste and aroma of authentic chicken biryani. Apart from being heavenly delicious, the nutritional benefits of chicken biryani are nothing less. The preparation style and ingredients might vary from one state to another. However, the main style remains almost the same when it comes to the cooking of biryani.
If you want to enjoy chicken biryani at home then you need not order it on Swiggy or Zomato. Chicken biryani can be as tasty as renowned restaurants if you try making the recipe with the right ingredients and the right way. Without further ado, let’s get into the recipe of chicken biryani.
Ingredients Required for Chicken Biryani
Before you start, make sure that you have the following items:
- 300g Basmati Rice
- 2 Small Onions, sliced
- 1 Bay leaf
- 25g Ghee
- 4 Cardamom Pods
- ½ kg Chicken
- Indian Curd
- Ginger Garlic Paste
- Ground turmeric
- Cloves, cinnamon Sticks, 1 star anise, Shahi jeera, 1 strand mace
- Coriander leaves
- Biryani masala or garam masala
- Green chilli
- Red chilli powder
Chicken Biryani Recipe
Cooking chicken biryani is not a one-step process. To simplify the entire recipe, we have divided it into small segments. Let’s start with preparing the chicken.
Chicken Marination & Additional Preparation
- Clean the chicken very well and then make a few slits on every chicken piece. Next, you have to add 3TBsp of Indian curd, one and a quarter TBsp of ginger garlic paste, half tsp salt, 1 TBsp biryani masala, 1 teaspoon red chilli powder, quarter teaspoon of turmeric, and 1TBsp of lemon juice to chicken pieces.
- Mix everything for marination. You need to cover this marinade and keep it aside for an hour. For best results, consider refrigerating the marinade.
- Until your chicken gets ready for cooking, you can prepare the basmati rice. Get a large pot and add 2 cups of basmati rice into it. Rinse the rice with water until the water runs clear. Drain all the excessive water from the rice. And, let the rice soak in fresh water for half an hour.
- Drain the excess water after thirty minutes.
- Have milk in a cup and add a few strands of saffron in it for bringing the authenticity of colour.
Cooking the Chicken
- You can use a deep and large pot or a large pressure cooker for cooking the chicken. Heat it up and add oil or ghee to it. Now, add 1 bay leaf, 4 green cardamoms, cinnamon sticks, cloves, star anise, three quarter shahi jeera, and 1 strand mace to the pot.
- Stir for a while and then add finely sliced onions to the pot. Keep the heat medium and stir them often and look if they are turning golden brown. Don’t fry them too much or they will give a bitter taste.
- Now, pour the marinated chicken into the pot and saute everything nicely. Do it for five minutes or so. After that, lower the flame and cover the pot. Cook the chicken until it feels soft and perfectly cooked.
- Once it feels completely cooked, you might have to add some more spices according to how it’s tasting. You might require adding salt, curd, biryani masala, and red chilli powder. You can slit green chillies and add them into the chicken. It’s completely up to you how spicy you want it to be.
- Add chopped coriander leaves to the chicken and give it a saute.
Final Step: Chicken Biryani
- After you have mixed everything well, spread the chicken pieces in a layer.
- Now, place all those drained rice over the cooked chicken.
- Add a quarter teaspoon of salt to a separate bowl of three cups of water. Stir the water and pour 2 cups of water along the sides of the cooker. Pour the rest of the water over the rice.
- Now, level the rice gently. You need not mix anything at this stage. Keep the flame medium. Pour the saffron soaked milk and fried onions over the rice and let it cook. Fried onions are completely optional.
- Cover the pressure cooker or the pot.
Keep checking the rice. If the rice seems to be undercooked, you can add up to half cup of boiling water. However, the basmati rice should look fully cooked and grainy. Rest it covered for fifteen minutes or so if you’re using a pot.
If you have been using a pressure cooker, let it cook for a whistle. After that, remove the cooker from the burner. When the cooker releases the pressure, open the lid.
Now, your chicken biryani is ready to enjoy with hot servings. In this process, the rice remains at the top layer whereas the chicken pieces are at the bottom. Pair it up with raita and have a luxurious treat.