Chicken Biryani Recipe

An authentic Chicken Biryani recipe with simple, easy-to-follow instructions and tempting get fluffy rice, soft and juicy chicken, and super aromatic biryani taste. Must try this royal dish.

Ingredients

Chicken Curry

Cooking Oil → 2 Cups

Onion → 1 Kg (cut into slices)

Star Anis → 1

Cardamom → 3

Cloves → 10

Black Cardamom → 2

Cinnamon → 2 Inch

Garlic Paste → 4 Tbsp

Ginger Paste → 2 Tbsp

Green Chili Paste → 4 Tbsp

Chicken → 2 Kg

Turmeric → 2 Tbsp

Coriander → Powder 2 Tbsp

Red Chili → Powder 2 Tbsp

Chili Flacks → 2 Tbsp

Salt → 1 Tbsp

Tomatoes → 1/2 Kg (Chopped)

Yogurt → 1 Cup

Dry Plum → 50 gm

Saffron Essence → 1/2 tsp

Kewra Essence → 1/4 Tsp

Tamarind Pulp → 1/2 Cup

Rice Boiling

Funnel Seeds → 2 Tbsp

Black Cardamom → 3

Black Pepper → 1 Tbsp

Star Anis → 3

Green Cardamom → 8

Kari Leaves → 4

Cinnamon → 2 Inch

Javitri → 1/2 Tsp

Cloves → 10

Chicken Powder → 4 Tbsp

Vinegar → 1/2 Cup

Salt → 2 Tbsp

Mint Leaves → 1/2 Cup

Green Chili → 3

Green Coriander → 1/2 Cup

Cumin Seeds → 2 Tbsp

Rice → 2 Kg

Essence Milk

Milk → 1 Cup

Yellow Food Color → 1/4 Tsp

Saffron Essence → 1/4 Tsp

Biryani Essence → 1/4 Tsp

Kewra Essence → 1/4 Tsp

Rose Water → 1 Tsp

Topping

Red Whole Chili → 12

Lemon → 5 (Cut into Slices)

Green Chili → 6

Mint Leaves → 1 Cup

Cooking Oil → ½ Cup

Recipe

Chicken Curry

Put cooking oil in a big wok and keep it medium to low heat.

Add sliced onion and mix with oil. Add whole spices and fry them stirring often until uniformly light brown onions. (Don’t burn them as they leave a bitter taste)

Add garlic paste and sauté for 1 minute.

Add ginger paste and sauté for 2 minutes or until the raw smell disappears.

Add green chili paste and cook for 1 minute.

Now Add chicken and fry it until it turns to white, cover with lid for up to five minutes.

Remove the lid and add Turmeric, Coriander Powder, Red Chili Powder, Chili Flacks, Salt,

Tomatoes, Yogurt and Dry Plum mix it well and cook for 5 minutes on medium to high flame.

Now cover the lid for 10 to 15 minutes on low flame.

Remove the lid tomatoes have softened, and chicken has released water.

Now increase the heat and dry the water which is released by chicken.

Cook the chicken well and add Saffron Essence and Kewra Essence for mouthwatering aroma.

Cook until the chicken is softened, tender and completely cook.

In the end add tamarind pulp and cook for 2 minutes just.

Curry is ready.

Rice Boiling Process

Soak rice in the water for 1 hour before boiling water.

Take a heavy bottom pot. Add 10 ltr water and keep it on high flame.

Add Funnel Seeds, Black Cardamom, Black Pepper, Star Anis, Green Cardamom, Kari Leaves, Cinnamon, Javitri, Cloves, Chicken Powder, Vinegar, Salt, Mint Leaves, Green Chili, and Green Coriander and cover the lid until boils.

Remove the lid and remove all the whole spices and greens because they taste very bad during eat.

Add cumin seeds and soaked basmati rice and half boil.

When rice gets half boil then strain them. And keep it aside.

Essence and Color Milk

Put milk in a cup and add color and all essences. Mix it well and keep it aside.

Layering biryani and Toping

Layered half boiled rice evenly in single layer and put some chicken curry over the rice layer, add 5 to 6 whole red chili, lemon slice, green chili, mint, 5 to 6 Tbsp of essence milk and 5 Tbsp of butter/ghee/cooking oil.

Repeat this process for the second layer. Layering should finish with chicken curry and biryani topping.

Wrap the lid well in a cotton cloth and cover it and keep it on high flame for 10 minutes and then low heat for 10 minutes.

Remove the lid and gently puff up with a fork.

Biryani is ready.

Serving

Dish out biryani and serve it with raita and salad.

Tips

The first and foremost important thing to take care of while preparing chicken biryani recipe is, always use a heavy-bottomed pan as you would not want the chicken getting cooked.

If you want your chicken to be juicier in your biryani, do not use boneless meat.

If your cooked rice has turned sticky, spread it on a plate and leave it for 7 minutes. The rice will be separate and fluffy again.

Use basmati race for best result.

Biryani rice must half boil before layering.

About Chicken Biryani

The royal dish Biryani that you can enjoy on any occasion or festival. No one can resist the sight of the aromatic and delicious Chicken Biryani recipe. If you are also craving that, then you need not go anywhere, this authentic recipe will give you mouthwatering aroma and real taste.