Chicken Biryani - Indian Style
Summary
- This video demonstrates how to prepare a flavorful Indian-style Chicken Biryani. It involves cooking basmati rice with whole spices, marinating chicken with a blend of ground spices, green paste, and curd, then layering the chicken gravy and rice, and finally slow-cooking it to perfection.
All Ingredients - For Soaking Rice
- Basmati Rice 1/2 kg
All Ingredients - For Boiling Rice
- Water sufficient
- Bay leaf 2
- Cinnamon stick 1 inch
- Jeera (Cumin seeds) 1 tsp
- Black Peppercorns 1/2 tsp
- Cloves 3-4
- Cardamom 2
- Star Anise 1
- Oil 2 tbsp
- Salt 2 tbsp
All Ingredients - For Biryani Masala Powder (to be ground)
- Coriander powder 3 tbsp
- Jeera (Cumin seeds) 2 tbsp
- Fennel seed 1 tbsp
- Cardamom 4
- Cinnamon stick 1 inch
- Black Peppercorns 1 tsp
- Cloves 1 tsp
- Star Anise 1
- Bay leaf 2
All Ingredients - For Green Masala Paste
- Ginger 1/2 cup (approx. 2-inch piece)
- Garlic 1/2 cup (approx. 1 whole bulb)
- Green chilli 6-7
- Coriander leaves 1/2 bunch
- Mint leaves 1/4 bunch
All Ingredients - For Chicken Marination
- Chicken 1/2 kg
- Prepared Biryani Masala Powder 2 tbsp
- Turmeric powder 1 tbsp
- Curd 1/2 cup
- Prepared Green Masala Paste 3 tbsp
- Salt 1 tbsp
- Fried onion 1/2 portion
- Lemon juice 1 tsp
All Ingredients - For Gravy Base
- Oil 4 tbsp
- Onion 7 (sliced)
- Prepared Green Masala Paste remaining
- Salt 1 tbsp
All Ingredients - For Layering
- Cooked Basmati Rice all
- Fried onion remaining 1/2 portion
- Chopped Coriander Leaves for garnish
- Ghee 4 tbsp (2 tbsp per layer)
Tools You'll Need
- Pot
- Bowl
Don't have an ingredient? Try these swaps
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Rice for Boiling
Soak 1/2 kg Basmati rice in water. In a large pot, bring sufficient water to a boil. Add 2 bay leaves, 1 inch cinnamon stick, 1 tsp jeera, 1/2 tsp black peppercorns, 3-4 cloves, 2 cardamoms, 1 star anise, 2 tbsp oil, and 2 tbsp salt to the boiling water.
Step 2: Cook the Rice
Add the soaked Basmati rice to the boiling water with spices. Cook until the rice is almost tender, about 70-80% cooked. Drain the water and set the rice aside.
Step 3: Prepare Biryani Masala Powder
Take 3 tbsp coriander powder, 2 tbsp jeera, 1 tbsp fennel seed, 4 cardamoms, 1 inch cinnamon stick, 1 tsp black peppercorns, 1 tsp cloves, 1 star anise, and 2 bay leaves. Grind all these spices into a fine powder.
Step 4: Prepare Green Masala Paste
In a grinder, combine 1/2 cup ginger, 1/2 cup garlic, 6-7 green chillies, 1/2 bunch coriander leaves, and 1/4 bunch mint leaves. Grind them into a smooth paste.
Step 5: Marinate the Chicken
In a bowl, take 1/2 kg chicken pieces. Add 2 tbsp of the prepared biryani masala powder, 1 tbsp turmeric powder, 1/2 cup curd, 3 tbsp of the prepared green masala paste, 1 tbsp salt, and half of the completely fried onions. Mix everything well. Add 1 tsp lemon juice and mix again. the chicken for .
Step 6: Prepare the Gravy Base
Heat 4 tbsp oil in a hot vessel. Add the sliced onions and fry until they are completely golden brown. Remove half of the fried onions for layering later. To the remaining fried onions in the vessel, add the rest of the prepared green masala paste and mix well. Cook until the oil starts to separate, then add 1 tbsp salt and continue cooking until the masala is completely cooked and oil separates.
Step 7: Cook the Chicken Gravy
Add the chicken to the cooked masala and mix well. Add 1 tbsp ghee. Cover the vessel and cook on a low flame for , or until the chicken is almost tender.
Step 8: Layer the Biryani
Once the chicken is cooked, remove half of the chicken gravy into a separate bowl for layering. Spread the remaining chicken gravy evenly at the bottom of the pot. Add half of the cooked Basmati rice over the chicken gravy. Sprinkle some of the reserved fried onions and chopped coriander leaves. Drizzle 2 tbsp ghee.
Step 9: Second Layer and Dum Cooking
Add the remaining chicken gravy over the first rice layer, spreading it evenly. Top with the remaining cooked Basmati rice. Sprinkle the rest of the fried onions and chopped coriander leaves. Drizzle another 2 tbsp ghee. Cover the pot and cook on a very low flame for for dum cooking.
Step 10: Serve the Biryani
Once cooked, gently mix the biryani to combine the layers. Serve hot and garnish with fresh coriander leaves.
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