Chicken Biryani Recipe

Chicken biryani is a delicious rice dish with spicy chicken. This is one of the most popular and beloved dishes worldwide. Chicken biryani to make the perfect dum style. Biryani is made with marinated chicken, mutton, fragrant basmati rice, whole spices, coriander leaves, mint leaves, curd, fried onion, saffron, and lots of ghee. Biryani is served with a raita, salad, lassi, and papad.

Chicken biryani is a popular variety of biryani, including normal chicken dum biryani, Hyderabadi chicken biryani, Sahi dum biryani, etc. Biryani can be made in many different styles. You need to make a restaurant-style chicken biryani. Making a perfect chicken biryani is an easy method and has few basic ingredients.

Ingredients—

Mustard oil, 4 tbsp
Onion, 3 large size, finely chopped
Saffron, 2 pinches, for hot milk
Ghee 2 tbsp
1 bay leaf
4 green cardamoms
6 cloves
1-inch cinnamon piece
1 Star anise
¼ tbsp sahi jeera
1 strand mace

Rice Ingredients—

2 cups Basmati Rice
1 cinnamon stick
2 Star anise
2 cloves
2 cardamom pods
2 bay leaves
1 tbsp salt
Ghee
Lemon
¼ tbsp pawn-broker

Marinate Chicken Ingredients—

500 gm chicken
½ cup yogurt/curd
1 ¼ tbsp ginger garlic paste
Salt to per taste
¼ tbsp turmeric powder
½ tbsp red chilli powder
½ lemon juice
2 tbs. onion-fried oil
1 tbsp biryani masala
Mint leaves
1 tbsp garam masala

How to make chicken biryani step-by-step:

Fried onion: First, use a heavy-bottomed pan and add some oil, add chopped onion, and fry on high flame. Stir frequently until they start to turn golden brown for 15 to 20 minutes. Remove a plate.

Basmati rice—The most important ingredient in making biryani is rice. To find the finest quality Basmati Rice. The better quality of rice than the biryani makes it better. Wash and soak 2 cups of basmati rice in cold water for 30 minutes.

Marinating Chicken—Use 500 gm of medium-sized chicken with bone in and skin removed for the recipe. Start to marinate; firstly, use a large bowl and add all the chicken pieces. Next, add all species as 1 tbsp biryani masala, ½ red chili, ½ tbsp turmeric, and salt as per taste. Add ½ cup curd, 1 ¼ tbsp ginger-garlic paste, lemon juice, 2 tbsp fried onion oil, and 8 to 10 mint leaves. Mix it well and marinate the chicken to set this aside for 1 hour

How to make Homemade Biryani Masala

Most humans buy packets of spices from the market. You should make pure biryani masala at home. Spices are very important to all the flavors that come from them. Use a heavy-bottomed pan on low to medium heat, and add 1 to 2 bay leaves, 1 star anise, 10 green cardamoms, 2 pinches of cinnamon, 1 black cardamom, and 2 strands of mace until slightly fragrant. Add 8 cloves, 1 ½ tbsp fennel seeds, 1 tbsp caraway seeds, and black pepper. Roast for 2 minutes. Add ¼ tbsp grated nutmeg and turn off the flame. Cool and transfer a blender jar to make a smooth powder. You can store it in an airtight container jar for 1 to 2 months.

Start to make biryani rice. Heat a pot of boiling water, then add spices. 1 cinnamon stick, 2 star anises, 2 cloves, 2 cardamom pods, 2 bay leaves, 1 tbsp salt, 1 tbsp ghee, lemon cut pieces, and ¼ tbsp pawn-broker. When the water is boiling, add soaked rice and stir. Keep the pot on high flame for 3 to 5 minutes. The rice should be about 75% cooked. Then drain the rice.

Heat mustard oil in the same pan. You can use a large pan. Add 1 bay leaf, 4 green cardamoms, 6 cloves, 1-inch cinnamon piece, 1 star anise, ¼ tbsp sahi jeera, and 1 strand mace. Sauté the marinated chicken. Cover and cook on low flame. After 10 to 15 minutes, check that the chicken is cooked by pricking it with a knife. It just has to be cooked and not overdone. Add some caramelized onion, 1 tbsp biryani masala, ½ tbsp red chili powder, 1 green chili, and 8 to 10 chopped mint leaves. Mix everything well. Spread it evenly in a single layer. Layer the cooked rice all over the chicken. Use a spatula and press it. Pour 1 cup of water for boiling rice, 1 tbsp of salt, ½ tbsp of biryani masala, all of the caramelized onion, chopped coriander leaves, and chopped mint leaves. Pour over the saffron milk and ½ tbsp red food coloring. Seal it with aluminum foil paper. Cook on low heat for 20 minutes. This is the dum cooking step. Turn off the flame 10 to 15 minutes before opening the pot. Using a spatula, gently cut one side. Take out the chicken pieces, and serve them. You can serve it with raita and salad.