If you’ve never heard of Biryani, you’re missing out on one of the most delicious dishes in the world. The dish originated in the Muslim countries of the Indian subcontinent, and is composed of rice, spices, and meat or vegetables. Some regional variations also include potatoes. If you’re curious about how to prepare it, keep reading to learn more about this traditional dish. Here are the basics of chicken briyani.
Chicken Briyani Recipe
Chicken Briyani
If you are unfamiliar with Biryani, this dish is a mix of rice, spices and meat. It originated in the Indian subcontinent among Muslims. It is traditionally made with meat, vegetables, eggs and rice. Some regional varieties also use potatoes. The mixture is traditionally flavored with garlic and cumin. While it is commonly served with chicken, it can also be prepared with beef. Here are some basic steps to make this delicious rice dish.
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Servings: 4 servings
Calories: 890kcal
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Equipment
Ingredients
- ½ KG Chicken
- 1 cup yogurt
- ½ teaspoon turmeric powder
- ½ tablespoon red chili pepper
- Salt to taste
- 1 tablespoon coriander powder
- Ginger garlic paste you can get this by crushing or grating ginger and garlic together. Then, mix with water
- Chopped green chili
- 1 large onion sliced
- 2 tablespoon mint leaves chopped
- 2 tablespoons coriander Chopped, fresh
- 1 cup onion fried
- 3 tablespoons lemon juice
- 2 ½ liters water
- 1 cinnamon stick
- 4-5 Cloves
- 1 tablespoon black peppercorns
- 1 leaf star anis
- 2 leaves green cardamom
- 2 bay leaves
- 2 tablespoons vinegar
- 500 g rice
- 5-6 tablespoons cooking oil
- 1 tablespoon cumin seeds
Instructions
- 1. Wash and soak the rice for 30 minutes
- 2. Put the chicken in a big bowl.
- 3. Add the yogurt, turmeric powder, red chili powder, salt, coriander powder, ginger-garlic paste, chopped green chili, sliced onion, chopped mint leaves, chopped fresh coriander, and fried onions to the chicken. Mix them all together properly.
- 4. Pour the lemon juice to the chicken and mix thoroughly. Cover and marinate for 30 minutes.
- 5. Pour water into a pot. Then, add the cinnamon stick, cloves, black peppercorns, star anise, green cardamom, bay leaves, salt, and vinegar to the water.
- 6. Bring it to boil.
- 7. Add the soaked rice to the water and stir.
- 8. Boil until it is ¾ done. i.e 8-10 minutes. (It should be able to break when pressed firmly with fingers. Leave slightly undercooked).
- 9. Strain through a sieve and set aside.
- 10. Add cooking oil to a pot and let it heat up. Add the cumin seeds to it and stir.
- 11. Pour the marinated chicken to the oil and mix well for 2-5 minutes. Cover the pot and cook on low flame for 10-12 minutes. Then cook on high flame until the oil separates from the chicken.
- 12. Remove some chicken from the pot for layering.
- 13. Add some of the boiled rice to the remaining chicken in the pot. Then, pour the reserved korma on top of the rice.
- 14. Add fresh coriander, mint leaves, and fried onions to it. Pour the remaining rice into the pot.
- 15. Mix ½ tablespoon of yellow food and 2-3 tablespoons of water together and pour on top of the rice.
- 16. Cover the pot and steam cook on low flame for 8-10 minutes.
- 17. Turn fairly well and bring the pot down.
- 18. Serve hot.
Video
Notes
You can either use plain yogurt or a spice blend. You can buy ready-ground spices at your local grocery store. If you do not have a blender, grind whole spices yourself. Remember that whole spices lose their flavor over time, so store them away from light. In order to make the best chicken biryani, use plain yogurt. The flavor is enhanced and the rice retains its texture. Once it has cooked, add the chicken and rice to the pot.
Nutrition
Serving: 4servings | Calories: 890kcal | Carbohydrates: 114g | Protein: 23g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 229mg | Potassium: 464mg | Fiber: 4g | Sugar: 3g | Vitamin A: 202IU | Vitamin C: 9mg | Calcium: 183mg | Iron: 3mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Preparation Method: Chicken Biryani in an Instant Pot
Ingredients:
- 2 cups Basmati rice
- 500g chicken, cut into pieces
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 1/2 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 2 tablespoons Biryani masala
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/4 cup fresh coriander leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons cooking oil
- 2 tablespoons ghee (clarified butter)
- 1/4 teaspoon saffron strands soaked in 2 tablespoons warm milk
- Salt to taste
- 2 1/2 cups water
Instructions:
- Start by rinsing the Basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- Set your Instant Pot to ‘Sauté’ mode. Add cooking oil and ghee. Once hot, add the sliced onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
- Add the chicken pieces and cook until they turn white.
- Stir in the Biryani masala, red chili powder, and turmeric powder. Cook for a minute to release the flavors.
- Add the chopped tomatoes, yogurt, and half of the fresh coriander and mint leaves. Cook until the tomatoes soften and the oil separates from the masala.
- Add the soaked and drained Basmati rice to the Instant Pot. Gently stir to combine it with the chicken and spices.
- Pour in the water, ensuring the rice is submerged. Add salt to taste.
- Cancel the ‘Sauté’ mode, close the Instant Pot lid, and set it to ‘Pressure Cook’ on high for 5 minutes. Make sure the pressure release valve is sealed.
- Once the cooking cycle is complete, let the Instant Pot sit for 10 minutes in ‘Keep Warm’ mode. Then, manually release any remaining pressure.
- Open the lid and fluff the Chicken Biryani gently with a fork. Drizzle the saffron-infused milk over the top.
- Garnish with the remaining fresh coriander and mint leaves.
Tips for making Chicken Biryani
Cooking Tips
- Choose the Right Chicken: Opt for fresh, good-quality chicken. If you can, use bone-in pieces for added flavor.
- Marinate Thoroughly: Allow the chicken to marinate for at least 30 minutes or longer for the best flavor. The longer you marinate, the more flavorful the chicken will be.
- Use Fragrant Rice: Always use Basmati rice for Biryani. Rinse and soak it to remove excess starch, ensuring separate and fluffy grains.
- Layering Technique: Layering is key to a good Biryani. Layer the partially cooked rice over the marinated chicken in the pot for distinct layers of flavor.
- Check the Moisture: Before sealing the lid, make sure there’s enough moisture in the pot to prevent burning. You can add a bit more water if needed.
- Don’t Overcook: Avoid overcooking the chicken as it will continue to cook with the rice in the dum process. Cook it until it’s 70% done.
- Low and Slow Dum Cooking: The slow ‘dum’ cooking process is crucial for Biryani. Cook on low heat for around 20 minutes to let the flavors meld.
- Resting Time: Allow the Biryani to rest for about 10 minutes after the cooking process is complete. This ensures the flavors are evenly distributed.
Serving Suggestions
- Accompaniments: Serve your Biryani with cooling accompaniments like raita (yogurt with spices and herbs), cucumber salad, or mint chutney.
- Garnishes: Garnish with fried onions, fresh coriander, and mint leaves. The crunch of fried onions adds a delightful texture.
- Boiled Eggs: Hard-boiled eggs are a classic Biryani side. Halve or quarter them and arrange on top before serving.
- Lemon Wedges: Provide lemon wedges for diners to squeeze over their Biryani. It adds a tangy contrast to the rich flavors.
- Biryani Bread: Serve with naan, parathas, or even a simple roti. These bread options complement the dish wonderfully.
- Beverages: Pair with a refreshing beverage like mint cooler, sweet lassi, or a glass of buttermilk to balance the spices.
- Salad: A fresh green salad with a light vinaigrette makes for a perfect side dish.
Frequently Asked Questions about Chicken Biryani
- Can I make Chicken Biryani less spicy? Absolutely, you can adjust the spice level by reducing the amount of chili powder and hot spices in the marinade. You can also use a milder Biryani masala.
- How do I store Chicken Biryani leftovers? Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in the microwave or on the stovetop with a splash of water to retain moisture.
- Can I use boneless chicken for Biryani? Yes, boneless chicken works well. However, bone-in pieces add extra flavor. If using boneless, adjust the cooking time to prevent overcooking.
- Can I use a pressure cooker instead of a traditional dum process? Yes, you can use a pressure cooker. Cook for a shorter time, and do not put the weight on. This method is quicker but yields a slightly different texture.
- How can I prevent the rice from turning mushy? To prevent mushy rice, make sure to soak and drain the Basmati rice before cooking. Also, avoid overcooking it in the dum process.
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I'm James W Bobby, a skilled and creative male kitchen staff member. With a strong culinary background, I excel in various kitchen operations. My precision under pressure brings efficiency and attention to detail to every dish. My creativity shines through in innovative flavor combinations and techniques. Dedication and approachability define my leadership style, fostering a positive teamwork environment. My passion for cooking and commitment to excellence make me a valuable asset to any culinary team.
I have an undeniable passion for culinary arts. Constantly exploring new flavors and cooking techniques, I strive to create unique dining experiences. My commitment to using high-quality ingredients and supporting local producers reflects my deep love for food. Beyond my own growth, I am enthusiastic about mentoring others and sharing my knowledge, inspiring a similar passion for cuisine in those around me.
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