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Chicken Biryani

Steps for making chicken biryani at home

Asha Dadwal
Are you looking for a chicken biryani recipe? Then you are in the right place. You just need to follow step by step for how to make chicken biryani at home?
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Prep Time 20 minutes
Cook Time 45 minutes
Marination 3 hours
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 648 kcal

Equipment

  • Pan
  • Pot

Ingredients
  

For Rice

  • 1 kg Basmati Rice washed and rinsed
  • ½ inch Cinnamon
  • 2 Green Cardamom pods
  • 4 Cloves
  • 2 tbsp Ghee
  • Salt to taste

For Marination

  • 1 kg Chicken with bone cleaned and washed
  • 4 Medium onions sliced
  • 2 tbsp Barista (fried onion)
  • 1 tbsp Saffron water
  • 2 Sprigs of mint leaves
  • ½ cup Curd beaten
  • 1 tbsp Coriander powder
  • 1 tbsp Degi chilli power
  • ½ tbsp Green chilli paste
  • 3-4 Green chillies slit
  • 1 tbsp Ginger Garlic paste
  • Salt to taste

Other Ingredients

  • 1 tbsp Ghee
  • ¼ Cup water
  • ½ Cup milk
  • 2 tbsp Saffron water
  • Few mint leaves
  • 1 tbsp Barista
  • ½ tbsp Rose water
  • Drop of kewra water
  • Salt to taste
  • Raita

Instructions
 

For Marination

  • In a bowl, take a chicken and add all marinate ingredients.
  • After add ingredients mix it well and leave it for overnight or minimum 2-3 hours.

For Rice

  • Take rice and soak for 10 minutes in water.
  • Now take a pot in which add water, ghee, salt, cloves, cinnamon, green cardamom and leave it till the water gets hot.
  • After that add rice and let it come to boil. Now immediately lower the flame and cook on low flame for 80%.

For Biryani

  • In a pan, add ghee and marinated chicken. Now cook it for 7-10 minutes.
  • Take a big pot, add a layer of rice in the bottom, chicken pieces, and gravy and then top it off with all remaining rice.
  • In the chicken's pan (in which you cooked the chicken), add water, milk, saffron water, ghee, mint leaves, barista, salt and coriander leaves. Now make a liquid spice mix and add on the top of biryani rice.
  • In the last, add some more saffron water, rose water and few drops of kewra water. Now keep it on dum for 15-20 minutes on low flame.

Notes

  • Don’t add too much ghee because excess ghee will coat over the rice when it will get cold and you won’t get that taste.
  • After draining the water from the rice, you will need to spread them so that rice doesn’t stick.
  • Use rice that absorbs and soaks flavors of masala’s and doesn’t have too much flavor of its own to intrude.