Chicken Biryani Recipe

Chicken Biryani Recipe

Biryani is one of the most popular rice dishes & traditionally it is cooked adapting the process of dum pukht, meaning “steam cooked over low fire”.

The traditional process of Chicken Biryani starts by marinating meat in yogurt along with spices and herbs. The raw/uncooked marinated meat is layered at the bottom of a wide pot followed by another layer of par cooked.

What is the difference between Pulao and Biryani?

Both are popular rice variants; however, biryani is prepared using the draining method whereas Pulao is made through absorption method. This means that biryani rice is boiled in water (till 80% cooked), then used to layer up along with cooked meat and pulao has rice cooked with vegetables till the water used is completely absorbed.

Are pulao and veg biryani the same?

The basic difference lies in the preparation process- biryani uses a draining cooking method, and meat and rice are cooked separately; however, pulao uses an absorption method.

Is biryani a whole meal?

Yes it is a whole meal that is usually served with raita.

Ingredients

• Chicken – 500 gms
• Ginger garlic paste – 2 tbsp
• Red chilli powder – 2 tsp
• Basmati rice – 350 gms
• Milk – 200 ml
• Whole spices – 1 tbsp
• Ghee – 6 tbsp
• Onions – 2
• Tomato – 2
• Green chilli – 4
• Coriander powder – 1 tsp
• Cumin powder – 1 tsp
• Coriander – 1 bunch
• Mint – 1 bunch
• Keora/Rose water – Few drops
• Curd – 1 cup
• Saffron – 1 gm
• Chicken masala – 1 tsp

 

Chicken Biryani Recipe

Directions

• Wash and soak the rice and keep it aside.
• In a bowl, marinate the chicken with ginger-garlic paste, salt, red chilli powder and chicken masala.
• In a casserole, heat ghee & add the sliced onions to it. Saute till brown and add ginger-garlic paste.
• Add green chillies and tomatoes once the onions are brown.
• Add the marinated chicken along with cumin powder, coriander powder, and garam masala.
• Add the beaten curd and let the chicken simmer till 80% done and add the chopped coriander and mint.
• Remove the chicken in a bowl and keep it aside.
• Heat water for rice and add milk, whole spices and salt to it.
• Add the soaked rice and let it cook till 80% done.
• Strain the rice and keep it aside.
• In the casserole, add the first layer of just the chicken gravy to ensure the rice doesn’t burn at the bottom.
• Then layer the rice and top it with chopped coriander, chopped mint, brown onion and saffron milk.
• Repeat this layering process 2 more times and cover the casserole with a lid and let the biryani steam for another 15 mins.
• Garnish with fried onions, coriander, mint, and elaichi powder.
• Serve hot chicken biryani with raita of choice.

Chicken Biryani Recipe

chicken pot biryani

dum biryani masala

hyderabadi dum biryani masala