Introduction
Chicken Biryani Recipe a among the most liked rice dishes in the South Asian region. It is rich in flavor, aroma, and spices which make it a special dish in every aspect. The dish is consumed during family reunions, marriages, and also on common weekends when people feel like having something delicious.
This recipe is super simple to understand and so anyone will be able to cook it without any problem. If you are a beginner, then don’t worry you will be able to make this biryani step by step. The great thing is that it calls for common ingredients that you will find in most kitchens.
Biryani kinpura at the homestead ain’t just a money-saver but also a health-beneficial option. You get to determine the level of oil, spices, and salt that suit your taste. let’s get going with the ingredients.
Ingredients
| Ingredient | Quantity | Notes |
| Basmati Rice | 2 cups | Soak for 30 minutes |
| Chicken | 500 grams | Cut into medium pieces |
| Yogurt | 1 cup | Helps tenderize chicken |
| Onion | 2 large | Thinly sliced |
| Tomato | 2 medium | Chopped |
| Ginger Garlic Paste | 2 tbsp | Fresh paste gives better taste |
| Green Chilies | 3–4 | Adjust to spice preference |
| Biryani Masala | 2 tbsp | Store-bought or homemade |
| Red Chili Powder | 1 tsp | Optional for extra heat |
| Turmeric Powder | ½ tsp | Adds color |
| Whole Spices (cloves, cardamom, cinnamon) | 1 tbsp | For aroma |
| Fresh Coriander | ½ cup | Chopped |
| Fresh Mint | ½ cup | Chopped |
| Lemon Juice | 2 tbsp | Adds freshness |
| Cooking Oil | ½ cup | Or ghee for richer taste |
| Salt | To taste | Adjust as needed |
Instructions
Step 1 – Prepare Rice
Wash or soaked basmati rice for 30 minutes. Boil water or salt and whole spices. Cook rice until 70% done. Drain and set aside.
Step 2 – Fry Onions
Heat oil in a any pan. Fry onion until golden brown. Remove half for garnishing later.
Step 3 – Cook Chicken
ginger garlic paste to the remaining onions. Fry for one minute. Add chicken pieces and cook until they change color.
Step 4 – Add Spices & Yogurt
Mix in biryani masala, red chili powder, turmeric, tomatoes, and yogurt. Cook until chicken is tender and oil separates.
Step 5 – Layering
In a big pot, layer half the rice, then chicken curry, then the rest of the rice. Sprinkle fried onions, mint, coriander, and lemon juice.
Step 6 – Steam (Dum)
Cover tightly and cook on very low heat for 20 minutes. This allows flavors to mix perfectly.
Step 7 – Serve
Gently mix before serving. Enjoy hot with raita or salad.
Cooking Time & Serving
• Preparation Time:only 30 min
• Cooking Time:just 45 minutes
• Total Time: 1 hour 15 and 10 sec minutes
• Servings: 4–5 people
Tips & Tricks
• Soak rice before cooking a fluffy grains.
• Use fresh mint with coriander for authentic aroma.
• Do not overcook rice; it should be slightly firm before layering.
• Seal the pot with foil or dough for perfect steam (dum).
Nutrition Facts
| Nutrient | Amount (per serving) |
| Calories | ~420 kcal |
| Protein | 25 g |
| Carbohydrates | 55 g |
| Fat | 12 g |
| Fiber | 3 g |
History of Chicken Biryani
The history of biryani in South Asia goes back really far. The Mughals are thought to have brought it in. but surely, various locales made their own renditions. pak biryani is infamous for its intense spices and deep taste. Some well-known variations are Karachi biryani, Sindhi biryani, and Lahore biryani.
Serving Suggestions
• Serve cucumber raita and mint yogurt sauce.
• Pair with fresh salad and pickles.
• A chilled glass of lassi or soft drink makes it even better.
Common Mistakes to Avoid
- Adding too much water while cooking rice.
- Using too much oil, which makes biryani heavy.
- Not sealing the pot properly during steam.
- Mixing too hard, which breaks rice grains.
Storage Method
Leftover biryani can be stored in an airtight container in the fridge for 2–3 days. Reheat in a microwave or on low heat with a splash of water to keep rice moist.
FAQs
Q1: Yes, beef or mutton could be called as chicken’s substitutes, but the cooking would take longer time.
Q2: Yes, the use of yogurt in making biryani is not mandatory. Tomato puree can be used instead of yogurt, but yogurt gives the tastiest flavor.
Q3: The spiciness of the biryani can be reduced by lessening the amount of chili powder and green chilies. Besides, mild biryani masala can also be used.
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