Chicken Biryani

Recipe by
Total Time:
90-120 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Our most loved Chicken Biryani can be tried easily at home. This special biryani is prepared using the layering technique; keeping the flavours intact. While Biryani is a crowd-favourite dish, it can be attempted at any form of food party or family gathering. 

Make sure the authentic masala is coated well with the chicken and rice. This lovely Biryani is completely irresistible. Get ready to tempt your taste buds with this rich, mouth-watering Biryani!

Take a look at more Main Recipes. You may also want to try Sea salt baked hilsa , Keto Fish in Plantain Leaves , Keto Herby Lamb Roast, GRILLED COLD WATER SCALLOPS WITH ELLA BEER TOSSED WITH LINGUINI PASTA

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Ingredients

  • For the rice: 2 cups - basmati rice
  • 2-3 - bay leaves
  • 2-3 - cardamom pods (bruised)
  • 2-3 - cloves
  • 1 tsp - ghee
  • 1/2 cup - mint leaves
  • water as required
  • salt to taste
  • saffron strands
  • For the chicken: 500 g - chicken
  • 1 - onion (thinly sliced)
  • 2 - tomatoes (chopped)
  • 3-4 tbsp - oil
  • 1/2 cup - curd
  • 2 tbsp - ghee (optional)
  • 2 - cloves
  • 2 - cardamom pods
  • 1 - cinnamon stick (small piece)
  • 1 - star anise
  • 1 tsp - ginger paste
  • 1 tsp - garlic paste
  • salt to taste
  • 1/2 tsp - garlic (chopped)
  • 1/4 tsp - sugar
  • 1.5 tbsp - chilli powder
  • 1 tbsp - coriander powder
  • 1/4 tsp - turmeric powder
  • 2 tbsp - biryani masala
  • For garnishing: Fresh sliced tomatoes
  • Caramelized onions and garlic

How to Make Chicken Biryani

  • Heat oil in a heavy based pan and saute the ingredients for chicken (cloves, cinnamon, cardamoms, star anise, followed by garlic and onion.
  • Once they turn brown, add the ginger-garlic paste and cook until the raw smell disappears.
  • Add the tomatoes and cook until mashed, followed by the spices, chilli powder, coriander powder, biryani powder, salt and turmeric.
  • Reduce the heat completely and add curd and mix well.
  • Once cooked, add the chicken pieces and cook until half done. Let the chicken simmer.
  • While the chicken is simmering, pre-soak the basmati rice in water for 10-15 minutes.
  • Cook the rice with all the condiments as well as the saffron strands soaked in water. Once partly cooked, strain in a colander and keep aside, giving a gentle stir to ensure it is only par boiled. Keep aside.
  • Gradually incorporate the chicken masala into the rice, slowly folding it in the rice or you could follow the layering technique used in dum biryani.
  • Place a layer of rice followed by the caramelized onions and garlic and top with chicken.
  • Repeat the process until the rice and chicken have been completely layered.
  • Cover with a lid and let the rice and chicken cook together for another 10-15 minutes on medium heat.
  • Serve with raita, chicken curry, brinjal thokku or chicken fry.

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