Name: Chicken Biryani Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Cuisine: indian
Ingredients: 1/2 kg chicken; 2 cups of rice; 4 cups of water; 2 tablespoon ghee; 2 teaspoon oil; 2 cinnamon sticks; 5 cloves; 2-star anise; 1 bay leaf; 2 onions; 1 green chilli; 1 tomato; 2 teaspoon chilli powder; 1 teaspoon turmeric powder; 1teaspoon salt; 1 teaspoon ghee; 2 sprigs of mint leaves; To grind: 1 cup – coriander leaves; 1 cup mint leaves.; 5 garlic pods; 1 tablespoon ginger; 1tablespoon peppercorns; 3 green chillies.; 2 cloves

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This chicken biryani is simply the homestyle biriyani recipe with lovely flavours of spices and it is quick and easy to make! This chicken biryani recipe has incredible Aromas-through and through not just the surface.

This Recipe was originally published in March 2014. It has been updated with contents and photo.

I’m sharing my Amma’s chicken biryani recipe here!

Making Chicken biryani can’t be easier than this! If you are looking for the homestyle biryani just the way our mum makes at home this is the recipe for you!

In this chicken biryani recipe, I have cooked the chicken in a pan and transferred to the rice cooker and added enough liquids to cook the biryani. Cooking in rice cooker makes the biryani so fluffy. This Chicken biryani has no curd in it.

You may also cook the biryani in a pressure cooker or the deep pot. Either way, it works well.

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What is chicken Biryani?

Chicken biryani is one popular dish in India. The word biryani is derived from a Persian word, “Brian” which mean “to fry” or “to roast”. Biryani is a rice-based dish made with spices, rice (usually basmati or seeraga samba rice) and cooked with chicken etc.

Chicken Biryani Ingredients:

Ghee, Ginger, garlic, coriander leaves, mint leaves, peppercorns, bay leaf, cinnamon, cloves, onion and tomato, spices.

Why this recipe works:

This chicken Biryani recipe is simple and quick to make.

Pantry friendly! Easy ingredients.

Flavours of this Biryani is truly delicious!

How to make Chicken biryani step by step:

mint leaves, peppercorns, corainder leaves, chillies, ginger and garlic are kept on the small blue plate with blender side — I have taken coriander leaves, mint leaves, green chilli, ginger, garlic, peppercorns and cloves.

garlic, mintleaves and peppercorns are in blender — Add to a blender

green paste are in blender — Grind to a fine paste, add little water if you need.

spices like cinnamon, cloves, bay leaf are in saute pan in oil — Heat ghee and oil in saute pan, add cinnamon, cloves, bay leaf, star anise. Let the spices sizzle for a few seconds.

sliced onions and green chilli are in saute pan — Then add sliced onions, salt and green chilli. Stir fry and cook for 2 to 3minutes.

green masala with onions are in saute pan — Now add grounded masala, stir fry and cook for 5 mins, until the raw smell disappears.

chopped tomatoes is being added to green masala — Add chopped tomato, stir fry and cook for 2 mins till tomatoes turn mushy.

a bowl of masala is being added to saute pan — Add chilli powder and turmeric powder. Cook for 2 to 3 mins.

chicken is being added to pan — Add chicken pieces

chicken with spices is being cooked in saute pan — stir fry and cook for 5 mins.

rice is being added to chicken in saute pan — Add soaked basmati rice,

chicken with rice is in saute pan — gently mix them.

chicken with rice masala is in deep pot — Transfer the chicken with rice to the rice cooker,

chicken with liquid is kept in deep pot — add enough water.

chicken is being cooked in deep pot — Sprinkle chopped mint leaves and ghee. Cover with the lid. The rice cooker turns off after 20 minutes.

Tips to make the best chicken Biryani Recipe:

1.Coriander leaves &Mint leaves:
Mash sure to wash the leaves thoroughly to remove all the tiny impurities. Adding mint leaves is very important in biryani preparation as the whole flavours depend on this mint leaves.

2. Ghee and oil: Ghee is similar to clarified butter has very distinct and nutty flavours, that gives you a lovely aroma in biryani recipe.
Ghee is widely available in the local grocery store/ any Indian grocery market.

3. Basmati Rice: Soak the basmati rice prior cooking. Stir fry the rice for just a few minutes that helps you to get the perfect texture of the biryani.
I have used basmati rice for this recipe, you may use seepage samba rice as well.

4.The masala: Fry the masala till the raw smell disappears. You can see a thin layer of oil on the side of the pan, it is the sign the masala is cooked.

FAQ:

1. What goes well with chicken Biryani?

Biryani is usually served with raita, brinjal curry or pickled onion.

2. Can I keep biryani in the fridge?

Yes! Leftover biryani can be refrigerated in a properly stored air-tight container that stays well for a day! Store them in smaller portions from the airtight container, do not heat a single portion more than once.

3. How to cook biryani in the cooker?

Just follow the same method and pressure cook the biryani for 2 hisses.

4. How can I make my biryani rice non-sticky?

Wash and rinse the rice to remove the starch and soak in water for 15 mins. This will help the rice to remain non-sticky.

5. What is the water ratio for basmati rice?

For closed pan, I have used 1 cup of basmati rice= 2 cups of water.

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