How To Make Chicken Biryani

Hey! Biryani lovers, Are you excited to know how to make Chicken Biryani at home? So this is the right place from where you can learn how to make chicken biryani at home by following some easy steps.

Biryani is one of the most amazing royal delicacies food for Indians. Since then it has been much popular and is considered to be a luxurious treat to enjoy on special occasions.

The traditional way to make a chicken biryani involves by layering marinated chicken, partially cooked rice, saffron-infused milk, and ghee in a pot. In this post, We have shared very shortcut methods for making a delicious chicken biryani in a pot or pressure cooker. Although it’s not a traditional dum-style biryani, it still surprises you with its delightful taste. If you follow this recipe process biryani will not be overly oily, hot, or spicy. You can reduce the amount of red chili powder if you prefer less spiciness. Chicken biryani is best enjoyed with a side of raita.

Ingredients For Chicken Biryani Recipe

Basmati Rice –   500 gram
Chicken   – 250 gra m
Boiled Egg – 2 pc
Boiled Potato – 4 pc
Fried onion / Beresta – 2 tablespoon
Onion Paste – 1 cup
Garlic Paste – 2 tablespoon
Ginger paste – 2 tablespoon
Turmeric powder – 1 tablespoon
Red Chili Powder – 2 tablespoon
Cumin Powder – 1 tablespoon
Coriander Powder – 1 tablespoon
Biryani Masala – 2 tablespoon
Garam Masala Powder – 1 teaspoon
Whole Garam Masala – As required
Black Pepper Powder – 1 tablespoon
Yellow Food Colour – 0.67 tablespoon
Salt – As required
Kewra Water – 1 tablespoon
Rose Water – 1 tablespoon
Meetha Aatter – 2 Drops
Ghee – 2 tablespoon
Yogurt  – 3/4 tablespoon

How To Make Chicken Biryani Steps

First marinate the chicken with a paste made with – onion, garlic & ginger paste, chili, coriander, cumin, and biryani masala. black pepper, garam masala powder, yogurt, salt to taste and mixed with refined oil. Keep the Chicken marination for about one hour.

Clean the basmati rice under cold water. Soak the rice in water for about to 30 minutes then drain it.

Bring 4 cups of water in a large pot to boil. Add a pinch of salt, drained rice, and cook until the rice is 70 – 80% cooked. Drain the rice and set aside.

Heat the ghee over medium heat in a separate pot. Add the whole spices (cinnamon sticks, cloves, cardamom pods, bay leaves) and fry for one minute until fragrant.

Add the thinly sliced onions & cook until they turn golden brown. Remove half of the fried onions and set them aside for use it the time of layering.

Add the garlic & ginger paste to the remaining onions in the pot, and sauté for a minute until the raw smell disappears.

Add the meat(chicken) to the pot and cook until they are slightly cooked or browned.

Add the biryani masala powder, chopped tomatoes, yogurt, half of the chopped cilantro, and half of the chopped mint leaves. Mix these well and cook for a few minutes until the flavors meld together and the tomatoes soften.

Add 4 cups of water (enough to cover the meat or vegetables), cover the pot with a lid, and simmer until the meat is softened or the vegetables are cooked. Boiled the eggs and potatoes at the same time. 

Melt a pinch of saffron strands in 2 tablespoons of warm milk in a small bowl. This is optional if you want to increase the taste of the food then do this.

Now create a layer of the partially cooked rice over the meat add potatoes, and boiled eggs in a large pot. Spray the saffron milk over the rice. Sprinkle the remaining mint leaves, cilantro, and fried onions on top.

Then cover the pot tightly with a foil or lid. Cook on low heat for about 20 to 25 minutes, allowing the flavors to blend and the rice to fully cook through.

After 20 to 25 minutes once cooked, gently fluff the rice and mix it with the meat/vegetables. 

Serve hot and enjoy the aromatic biryani with chilled cucumber raita.

Nutrition value

• Fat 18g
• Protein 40g
• Carbs 189g
• Fiber 22g
• Carbs 189g
• Protein 40g
• Fiber 22g
• Fat 18g
• Calcium 184mg
• Iron 9mg
• Vitamin A 11361mcg
• Vitamin B1 < 1mg
• Vitamin B2 < 1mg
• Vitamin B3 10mg
• Vitamin B6 1mg
• Vitamin B9 123mcg
• Vitamin B12 0mcg
• Vitamin C 59mg
• Vitamin E 2mg
• Copper 1mcg
• Magnesium 189mg
• Manganese 3mg
• Phosphorus 549mg
• Selenium 36mcg
• Zinc 5mg

Percent Daily Values are based on a 2000-calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

More Recipes You May Like –

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Veg Fried Rice Recipe

Rava Upma Recipe

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