Chicken Biryani is a luxurious delight known worldwide and loved by all. Beautiful melange of chicken layered with long grain basmati rice and then slow cooked (dum) to perfection.
Presenting to you today, the most easiest and the best chicken biryani recipe you will firmly adore.
You should try this biryani
Chicken and rice combination is truly unmatchable in any form. Be it biryani, pulao, risotto, fried rice or different preparations from the other regions of the globe.
This chicken biryani recipe does not require any readymade biryani masala powder or spice mix. Yes, you read it right! With basic available ingredients at home you can make the best biryani at home.
Preparing a Good Biryani
Biryani recipes are dearest to my family, anytime. Honestly, I have been into cooking it since many years, only for the love of my family. I remember, before marriage, there was a time when I never loved it. Hence, never ever gave it a shot.
But, gradually the hate turned into pure love, only because of my son. He is a chicken biryani lover. And now I myself crave for it at times, or I should say say almost every week.
Well, trust me guys, this is such an easy recipe that even a novice can cook it at home. Therefore, I call it an effortless homestyle biryani.
Biryani Ingredients
Chicken – Cut into medium sized pieces. The chicken thighs and / or chicken drumsticks makes a good choice. Either of the one or a mix of both meat works beautifully.
Further, avoid using lot of chicken breast pieces in biryanis. Since, the chicken breasts in biryani turns out bit dry, it is better to use them in less amount. Or if you wish to, just skip using them.
Rice – a good quality aged basmati rice.
Fresh spices (masala) – ginger garlic paste, green chilies or Serrano peppers, coriander leaves and mint leaves. We also need sliced onions, and some golden fried onions / Caramalised onions.
Basic spice powders – red chili powder (or smoked paprika / cayenne pepper), coriander powder, turmeric powder and garam masala powder, salt.
Whole Spices – Cinnamon sticks, green cardamom, cloves, peppercorns, bay leaves and caraway seeds (shajeera). If you do not have shajeera then swap it with cumin seeds.
Other Ingredients that goes in are – Ghee, oil and yogurt. I have also used, saffron soaked in little milk. As it imparts rich flavour to even the basic biryanis. However, if you do have saffron, then just skip it.
How to make biryani
Preparation and chicken marination
To begin with, first, clean and wash the chicken well, drain the water completely.
1- Then, in a large bowl, add chicken, yogurt and all the spices that we need for marination.
2- The spices are garlic paste ginger paste, slit green chilies, red chilli powder, turmeric powder, coriander powder, garam masala powder, salt, fried or caramelized onions, lemon juice and oil. Mix everything well.
3- Cover and allow it to rest for 30 minutes under refrigeration.
4- While the meat is marinating, clean wash and soak rice for 30 minutes (15 minutes for Instant Pot pressure Cooker Version).
Making Biryani in Dutch oven or pot on stove top
5- In a large pot, add enough water and salt. Bring the water to a boil and add rice. Then, cook the rice until 70 percent done.
6- Strain all the water from the cooked rice. Set it aside.
7- Now, in heavy bottom pot, heat oil and ghee together. We will use the same pot to layer the biryani. So choose the pot accordingly. Add sliced onion and fry until they just start to pick the golden color.
8 and 9- Then, add marinated chicken along with bay leaf, shajeera, cinnamon sticks, star anise, cardamom, cloves, peppercorns and mix.
10- Cook the chicken for 6-7 minutes on low. Chicken and yogurt will release enough water. So, do not add any water and stir once in between. switch off the heat.
11 and 12- Now, sprinkle fried onions, chopped mint leaves and coriander leaves over the cooked chicken.
13- Layer the cooked rice on the top of the chicken evenly.
14- Pour soaked saffron and melted ghee over the rice.
Cover the pot with tight fitting lid. Now place the pot on the stove top and switch on the heat.
Slow cook (dum) the biryani for 15 minutes. Switch off the heat.
Once done, Allow it to rest for 5-7 minutes. Chicken Biryani is ready to serve, dish out and serve with your favourite Raita.
Making Biryani in the Instant Pot
5- Press the sauté button in an IP. Once the IP displays ‘Hot’, then add oil and heat for 30 secs. Add sliced onions and fry until they just pick up the golden colour. DO not burn it.
6- Then, add marinated chicken, whole spices, and evenly cover the bottom of the pot.
7- Add ½ cup of water, at this point do not mix anything.
8- Switch off the sauté button. Close the lid of and IP with pressure valve in sealing position. Pressure cook the chicken for 2 minutes on High.
Once the IP beeps, quick release the pressure by turning the valve from sealing to venting position. After the silver pin drops, open the pot and you can see we already have 1 and ½ cup of water left in.
9- Without mixing anything, add fried onions (or caramelised onions) over chicken.
10- Now, Top the rice over the chicken in even layer. Add some salt, saffron water, chopped coriander leaves, mint leaves and ghee.
11- Then, add only 1 and ½ cup of water from the around sides and without stirring, immediately seal the lid.
12- Turn the pressure valve in sealing position and pressure cook for 6 minutes on high.
13- After the IP beeps, carefully, quick release the pressure with valve turning to venting position. Open the lid and allow it to rest for 2-3 minutes.
14- Fluff the rice and top with some more fried onions. Dish out the chicken biryani and serve it along with yogurt raita. Photo 14.