Classic Chicken Biryani
A classic chicken biryani recipe that is divinely aromatic with fragrant spices & authentic Indian flavours, and succulent pieces of chicken within layers of fluffy rice, making this a must for all celebrations and special occasions.
A classic chicken biryani recipe which is divinely aromatic with fragrant spices & authentic Indian flavours, and succulent pieces of chicken within layers of fluffy rice, making this a must for all celebrations and special occasions.
Recipe Card
| Ingredients | Quantity |
| For the Chicken | |
| Chicken with bone | 600 gm |
| Turmeric powder | 1 tsp |
| Red chili powder | 1 tsp |
| Coriander powder | 1 tsp |
| Cumin powder | 1 tsp |
| Dry mango powder | 1 tsp |
| Dries or fresh leaves | 1-2 tsp |
| Salt | As required |
| Lime juice | Half lime |
| Plain yoghurt | 2 tbsp |
| Cilantro, chopped | A handful |
| For the Biryani | |
| Long grain basmati rice or any biryani rice | 2 cups |
| Onions, sliced and fried | 2 medium |
| Onion, sliced | 1 medium |
| Garlic, minced | 5 cloves |
| Ginger, minced | 2 ½ inches long piece |
| Green chillies | 3-4 |
| Potato, cut in big pieces | 1 large |
| Cilantro, finely chopped | 1 cup |
| Chicken masala | 1 tbsp |
| Bombay biryani masala | 1 tbsp |
| Garam masala | 1 tbsp |
| Milk | 3 tbsp |
| Saffron | A pinch |
| Salt | As required |
| Black cumin seeds (shahi jeera) | 2 tsp |
| For the Aromatic Water | |
| Black cardamom | 1 big |
| Star anise | 1 |
| Ghee | 2 tbsp |
| Bay leaves | 2 |
| Green cardamom pods | A few |
| Cloves | A few |
| Cinnamon stick | 2 inches |
| Cumin seeds | 1 tsp |
| Fennel seeds | 1 tsp |
| Coriander seeds | 1 tsp |
| Saffron | pinch |
| Pepper cons | 1 tsp |
| Salt | 1 tbsp |
Method of Preparation
For the Chicken Marinade
- Mix all the ingredients well together and let the chicken sit overnight in the fridge or at least for 4 hours before cooking.
For the Aromatic Water
- Make a pouch (empty tea bag or cloth) of the small spices which are cumin seeds, coriander seeds, fennel seeds and peppercorn.
For the Biryani
- Once the prep work is done the procedure moves on fast so keep all your ingredients ready.
- Golden-fried onions, spices and chopped ingredients.
- Wash and soak the rice for about 15 mins.
- Keep a pot on a low flame and add the ghee (clarified butter) in it. Once hot enough add the whole spices that we are going to use to make aromatic water.
- Stir well and after half a min add about a litre of water in it and dip in the pouch prepared with small spices.
- Bring the water to boil, add salt to taste and a pinch of saffron then add the peeled and chopped potato pieces and parboil them.
- Once the potato pieces are parboiled extract them from the water and keep them aside.
- Now extract all the spices and the spices pouch from the water. Tip in your soaked rice and let it cook until 3/4th is done. Once the rice is ready you can just strain the rice and keep it aside, but keep some of that water aside to use later if needed.
- Place a wok/pot in which you wish to make the biryani on the medium flame.
- Add some oil and once it’s hot add the other sliced onion and stir well. After a minute add the parboiled potato pieces.
- Add some salt to it and stir well. Once the onion and potato have a slight brown colour add the crushed ginger, garlic and green chillies. Stir well for a min or two.
- Once the potato pieces look little brown add the marinated chicken to it and mix well.
- Add the Shaan biryani masala, chicken masala and I added some of my homemade masala which is a mix of all the whole spices and dry red chillies, dry roasted and ground into a fine powder. Stir well.
- Meanwhile, warm up about 3 tbsp milk and add the saffron to it
- Add some salt to the chicken and stir it. Now add a thin layer of fried onion and chopped cilantro on top of the chicken.
- Then add a layer of the parboiled rice. Then drizzle ghee all over the rice. Pour around the saffron milk. Then a thin layer of fried onion and chopped cilantro.
- At this point, you can add some of the leftover aromatic water so the chicken doesn’t stick to the bottom of the wok and also keeps it moist.
- Refuse the flame to the lowest. Cover the wok with the lid and keep it airtight if possible.
- After about 8 mins open the lid and gently check if the chicken and potato are cooked thru and the rice will be done too.
- Serve the biryani hot and enjoy it with a side of your favourite raita.
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About the Contributor
Noopur Shah ICCA Alumni and a successful home caterer who believes cooking is an art full of creativity, where you dance in your kitchen, mix your imagination with a twist and put together a delicious meal.
For more recipes and updates follow; @thefoodfactory_by_noopurshah.
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