One of the most royal delicacies that you can enjoy on any occasion or festival, Chicken Biryani is the epitome of a one-pot meal. Well, no one can resist the sight of the aromatic and delicious Chicken Biryani recipe. If you are also craving that, then you need not go anywhere as we have got this super-easy Biryani recipe for you.
INGREDIENTS OF CHICKEN BIRYANI
- 1 cup boiled basmati rice
- 600 grams chicken
- 1/2 teaspoon mint leaves
- 1 tablespoon garam masala powder
- salt as required
- 1 teaspoon saffron
- 2 teaspoon virgin olive oil
- 1 tablespoon bay leaf
- 3 green cardamom
- 1 black cardamom
- 2 clove
- 1 teaspoon cumin seeds
- 2 onion
- 4 green chillies
- 1 teaspoon turmeric
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon red chilli powder
- 1 cup hung curd
- 1/2 tablespoon ginger
- 2 tablespoon coriander leaves
- 2 drops kewra
- water as required
- 2 tablespoon rose water
- 2 tablespoon ghee
HOW TO MAKE CHICKEN BIRYANI
Step 1 / 4 Prepare Saffron-Kewra Water And Chop Veggies
To make a delightful chicken biryani dish, firstly soak saffron in water to prepare saffron water (one tsp saffron can be soaked in 1/4 cup water). Next, mix kewra drops in water and mix well to make kewra water. Set them aside for later usage. Now, chop the onion and coriander leaves and keep them aside.
Step 2 / 4 Saute The Onions
Meanwhile, heat olive oil in a deep bottomed pan. Once the oil is hot enough, add cumin seeds, bay leaf, green cardamom, black cardamom, cloves in it, and saute for about a minute. Then, add chopped onion to it and saute until pink. Now, add chicken into it with slit green chillies, turmeric, salt to taste, ginger-garlic paste, red chilli powder and green chilli paste. Mix well all the spices and cook for 2-3 minutes. Then, add hung curd into it and give a mix. (Make sure the chicken is washed properly and patted dry before adding it to the dish)
Step 3 / 4 Cook Biryani On Low Heat For 5-6 Minutes
Turn the flame to medium again and add garam masala in it along with ginger julienned, coriander and mint leaves. Add kewra water, rose water and 1 tsp saffron water in it. Cook till the chicken is tender. Then add 1 cup cooked rice and spread evenly. Then add the remaining saffron water and pour ghee over it. You can now cook the dish without the lid or cover it with a lid to give a dum-effect due to the steam formation.
Step 4 / 4 Serve Hot Chicken Biryani With Your Favourite Chutney Or Raita
Cook for 15-20 minutes with a closed lid and garnish with 1 tbsp fried onions and coriander leaves. Serve hot chicken biryani with raita of your choice. Enjoy!
- The first and foremost important thing to take care of while preparing chicken biryani recipe is, always use a heavy-bottomed pan as you would not want the chicken getting cooked.
- The restaurant-style chicken biryani recipe uses the whole chicken in preparation and the chicken can dry when cooking at home. Always use chicken thigh or drumsticks.
- If you want your chicken to be juicier in your biryani, do not remove the bone.
- If your cooked rice has turned sticky, spread it on a plate and leave it for 5 minutes. The rice will be separate and fluffy again.
- Freshly pound spices bring out the best taste in Chicken Biryani Recipe, so make sure that you dry roast all the whole spices for a good 2-3 minutes and then pound or grind them.
What is the secret ingredient for Biryani?
Fried onions are a staple: Most biryanis list fried onions or birista as an ingredient. Onions are generally chopped and then deep fried until crisp and golden brown. These are then used at various stages – for marinating and flavoring meat, in gravies, masalas and as a coating for biryani
How to get biryani Flavour?
For achieving the best flavor out of every ingredient, add a potli of whole spices while boiling rice and add some lime juice midway through the process. It will add freshness to the rice and will also make sure that or doesn’t overcook
Which spice is best for biryani?
Biryani will not taste good if you do not use the right pack of biryani masala. This pack of Hyderabadi biryani masala by the brand is made from a mix of red chilli, salt, cumin, black pepper, cardamom, black cardamom, nutmeg, mace, star anise, bay leaf and more to give the right taste to your biryan
Which garam masala is best for biryani?
Best Biryani Masala Brands
- Nawab’s Secret.
- Urban Platter.
Which liquid is used in biryani?
This is blend of natural essential oils like cumin, cardamom, nutmeg, cinnamon etc. It is used along with traditional khada masala to impart a delicious spicy flavor to your biryani dishes.
What is the most important ingredient in biryani?
How to Make the Ultimate Fluffy and Fragrant Biryani
- Seek out the right rice. The first (and most important) ingredient in biryani is the rice. This is a dish where you want to seek out aged basmati rice. …
- Fry your onions in batches. Next up, the fried onions. …
- Get saucy.
Which is the best flavour biryani?
To address the elephant in the room, here are the best biryanis India has to offer, ranked.
- Goan Fish Biryani. …
- Kashmiri Biryani. …
- Bombay Biryani. …
- Sindhi Biryani. …
- Thalassery biryani. …
- Lucknow / Awadhi Biryani. …
- Hyderabadi Biryani. …
- Kolkata Biryani. The myth, the legend, the Kolkata biryani.
Which oil is used in biryani?
Akin to butter, Ghee is versatile because it is used both as an oil and as an ingredient (brushed on rotis or parathas and drizzled on rice if you hail from Bengal). It is an essential ingredient in dishes like Biryani or in many Indian mithais (sweets).
What is the secret of biryani aroma?
Cook rice in boiling water which is infused with cinnamon sticks, cloves, star anise, nutmeg, fennel seeds and a squeeze of lemon.
7 Tips to Make the Best Biryani – Secret Tips Revealed
- Use Top-Quality Ingredients. …
- Cook Rice and Meat Separately and Never Overcook the Rice. …
- Embrace the Best Rice and Cooking Method. …
- Fried Onions are a Key Ingredient. …
- Add Extra Moisture but Don’t Overdo. …
- Use the Right Utensil or Pot. …
- Pay Attention to the Cooking Time.
It is believed that the Mughals were the first to introduce Biryani in North India and other countries. It is a notable dish throughout the country with its roots in Old Delhi, Lucknow, and Hyderabad. Made primarily from rice, it boasts a variety of versions over different parts of the country. Some of the most popular versions are Mughlai Biryani, Hyderabad Biryani, Lucknowi Biryani, Ambur Biryani, Kashmiri Biryani, Calcutta Biryani, Afghani Biryani, and Bombay Biryani to name a few.
1. Use Top-Quality Ingredients
The type of ingredients you use in your Biryani can make or break the experience. To get the perfect taste and texture, you will need to use the best type of rice and the ideal one considered for this dish is the Basmati rice. The Basmati grains are long and slender that become fluffy on cooking and smell awesome. Also, the good quality of rice won’t stick to each other and hence are cooked evenly.
2. Cook Rice and Meat Separately and Never Overcook the Rice
The thumb rule for making a perfect Biryani is to cook rice and meat separately if you’re making a non-vegetarian Biryani. As for rice, never overcook it to avoid the dish from becoming mushy. Also, marination plays an imperative role, and red meats, mutton, and lamb should be marinated at least 4-5 hours in advance or overnight for succulent pieces.
3. Embrace the Best Rice and Cooking Method
For achieving the best flavor out of every ingredient, add a potli of whole spices while boiling rice and add some lime juice midway through the process. It will add freshness to the rice and will also make sure that or doesn’t overcook. There’s also a variation that is cooked with soaked raw rice layered over marinated meat or a layer of vegetables and then cooked slowly in a sealed pot.
4. Fried Onions are a Key Ingredient
Using fried onions is the key to get everything right and it may test your patience but worth considering. Cut onions into slices and brown them in a non-stick pan on medium flame in some oil. Fry them but they don’t need to be extra crispy and make sure they are deep golden brown. They will not only add authentic flavor to the Biryani but a pleasing color as well.
5. Add Extra Moisture but Don’t Overdo
Once you’re done with layering rice over the meat or vegetables, make sure to add extra moisture. For this, you can use ghee or butter, milk, meat stock, rose water, edible fragrance, kewda, etc. Using any of these ingredients as moisture will add to the shine and flavor. However, you will need to pay attention to the quantity of moisture to bring out the best taste of every ingredient.
6. Use the Right Utensil or Pot
To make the best Biryani, you will need to pick the right pot for preparing it. The best pots are copper and brass ones as they are perfectly tinned and heavy-bottomed. Though you can use other metalware, make sure that the utensil you pick has a thick base to avoid burning at the base. Furthermore, the pot should be large enough to load all the ingredients and there is a minimum of 30% space still left for the steam. As soon as cooked, transfer it to a stainless steel hot case or casserole, one that would keep the biryani fresh and warm.
7. Pay Attention to the Cooking Time
Apart from the cooking method, it’s important to pay attention to cooking time. The overcooked meshy Biryani will neither look good nor taste awesome. Make sure rice is semi-cooked and you may soak the rice before boiling and keep an eye for visual signs. The best way to know whether it is cooked or not is to mesh a rice grain between thumb and finger.
So friends, in this way you can easily make Chicken Biryani sitting at your home. We have explained everything to you very well inside this article. And it has been explained step by step. I hope You all must have liked the article. If you like the article then do share it with your friends. Whoever wants to make Chicken Biryani must share this post to them. Thank you