Chicken Biryani - Indian Style
Recipe Summary
- This video demonstrates how to prepare a flavorful Indian-style Chicken Biryani from scratch. It involves cooking chicken with aromatic spices, herbs, and vegetables, then layering it with basmati rice and finishing it on dum for a rich, fragrant meal.
All Ingredients - Main Ingredients
- Oil 200 grams
- Mace 2 pieces
- Star Anise 3 pieces
- Green Cardamom 6 pods
- Black Cardamom 2 pods
- Clove 3 pieces
- Fennel Seeds 1 teaspoon
- Black Peppercorns 1/2 teaspoon
- Cinnamon Few pieces
- Bay Leaf Few leaves
- Ginger Garlic Paste 4 tablespoons
- Green Chillies 4 medium (sliced)
- Onions 4 (chopped)
- Mint Leaves 1 handful
- Tomatoes 3 (chopped)
- Chicken 1.25 kg
- Turmeric Powder 1/2 teaspoon
- Chili Powder 1 tablespoon
- Salt 1 tablespoon
- Coriander Powder 1 tablespoon
- Garam Masala 1 tablespoon
- Curd 200 grams
All Ingredients - For Rice and Finishing
- Basmati Rice 1 kg
- Water 4 glasses
- Coriander Leaves 1 handful (chopped)
- Salt 1 teaspoon
- Ghee 200 grams
Tools You'll Need
- Pot
- Tawa
- Griddle
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 Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Spices
Heat 200 grams of oil in a large cooking pot. Add 2 pieces of mace, 3 star anise, 6 green cardamoms, 2 black cardamoms, 3 cloves, 1 teaspoon of fennel seeds, 1/2 teaspoon of black peppercorns, a few pieces of cinnamon, and a few bay leaves. Sauté for a minute until fragrant.
Step 2: Add Aromatics
Add 4 tablespoons of ginger garlic paste and mix well. Then add 4 medium sliced green chilies and 4 chopped onions. Sauté until the onions turn translucent.
Step 3: Incorporate Mint and Tomatoes
Add a handful of mint leaves and sauté well for a few minutes. Then add 3 chopped tomatoes and mix thoroughly, cooking until they soften.
Step 4: Add Chicken and Spices
Add 1.25 kg of chicken pieces to the pot and mix well with the sautéed ingredients. Add 1/2 teaspoon of turmeric powder, 1 tablespoon of chili powder, 1 tablespoon of salt, 1 tablespoon of coriander powder, and 1 tablespoon of garam masala. Mix all ingredients thoroughly to coat the chicken.
Step 5: Cook the Chicken
Add 200 grams of curd to the chicken mixture and mix well. Cover the pot with a lid and cook for , allowing the chicken to partially cook and absorb the flavors.
Step 6: Add Rice and Water
After , remove the lid. Add 1 kg of washed and soaked basmati rice to the pot, spreading it evenly over the chicken. Pour in 4 glasses of water. Add a handful of chopped coriander leaves and 1 teaspoon of additional salt. Gently mix the rice and water without disturbing the chicken too much.
Step 7: Cook the Biryani
Cover the pot again and cook for until the rice is almost done and most of the water has been absorbed.
Step 8: Add Ghee and Dum Cook
Remove the lid, add 200 grams of ghee over the rice, and gently mix. Place the cooking pot on an iron tawa (griddle) and cook on low heat for for dum cooking, allowing the flavors to meld and the rice to finish cooking perfectly.
Step 9: Serve
Once dum cooking is complete, gently fluff the biryani with a spoon. Serve hot with raita or your favorite side dish.
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