Easy Chicken biryani recipe | How to make Chicken Biryani

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CHICKEN BIRIYANI RECIPE

chicken biriyani recipe

Chicken biryani recipe made in a pressure cooker. Chicken biryani is one of the most amazing royal delicious introduced to Indians and by the Mughals. Since when it has been much popular and considered to be a luxurious treat to enjoy on special occasion making a chicken biryani is authentic Dum style does take some time and need little expertise.

Traditional chicken biryani is made by layering marinated chicken and then layered with parboiled rice that helps Saffron milk and ghee. I have shared here traditional Hyderabadi Chicken Biryani

Best recipe to make chicken biryani at home

The recipe here in the post details a shortcut method to make a simple one for delicious chicken biryani in a pressure cooker in a pot

 So what I have shared in this  post is not a dumb style Biryani yet it surprises you with good tastiest chicken biryani

The recipe yields a chicken biryani that is into oily Spicy hot. It looks to be in the pics. How are you can reduce the amount of red chili powder? If you do not prefer the heat. You can enjoy this with writer Shorbha Lassi and a papads

What do you need for good chicken biryani

To make good biryani always use best quality ingredients the choice of good quality basmati rice species, spice powders, chicken and ghee all contribute to the flavors of chicken biryani.

1 Basmati rice: there are so many kinds of basmati rice available in the market. For the best result choose premium quality basmati rice that is labeled as an aged. this kind of rice is more firm and fluffs up well in chicken biryani without Turning mushy. Aged rice is also more fragrant.

Though this Biryani is made in a pressure cooker or pot The texture of rice grains will come out right without getting mushy is made with his aged rice

2 Biryani masala: Good quality of species powder evaluate the flavor of chicken biryani. So choose a good quality readymade masala powder of biryani masala

I am also sharing the ingredients for an instant biryani masala product. If you do not have a readymade or store-bought masala you can make it in a few minutes.

3. Chicken: we usually use the cut whole to make the chicken biryani. However, I always find chicken breast pieces of chicken in your biryani then juts use chicken things and drumsticks

Always use the bone-in chicken as it helps the dish to turn out more flavorful

4 GHEE: traditional chicken biryani was made using hi sizzler recipe does not follow the traditional method. You can also make it using oil but as a unique aroma to the dish.

How to make the tasty best chicken Biryani.?

  • Marination: Marinating chicken with yogurt and species is the first ki step to make the best chicken biryani. You got tender as the chicken and the species and hence they were man-eating and resting chicken makes it soft and succulent. Should not keep that if you would like to not eat curd any substitute it with coconut milk.
  • Preparing rice: Basmati rice has to be rinsed very well in an ample amount of water to get rid of this stack. This prevents the rice grains from Turning mushy, soaking rice helps to cook the rice grains to fully and long so don’t escape rising and soaking the rice before using.

Water: this recipe uses plain water to cook the chicken biryani how it can be prepared with coconut milk and coconut milk and chicken stock pure water I have mentioned in the recipe card works. Well for me with Lalquila old Malai basmati rice this ratio works pretty well with an age basmati rice

How to make chicken biryani | Chicken biryani recipe in cooker

Chicken biryani recipe made in a pressure cooker. Chicken biryani is one of the most amazing royal delicious introduced to Indians and by the Mughals. Since when it has been much popular and considered to be a luxurious treat to enjoy on special occasion making a chicken biryani is authentic Dum style does take some time and need little expertise.

Chicken Biryani

Traditional chicken biryani is made by layering marinated chicken and then layered with parboiled rice that helps Saffron milk and ghee. I have shared here traditional Hyderabadi Chicken Biryani

The recipe here in the post details a shortcut method to make a simple one for delicious chicken biryani in a pressure cooker in a pot

 So what I have shared in this  post is not a dumb style Biryani yet it surprises you with good tastiest chicken biryani

The recipe yields a chicken biryani that is into oily Spicy hot. It looks to be in the pics. How are you can reduce the amount of red chili powder? If you do not prefer the heat. You can enjoy this with writer Shorbha Lassi and a papads

½ kg of chicken

2. 3 tablespoons plain yogurt

how to make chicken biriyani

  • 1 ¼ tablespoon ginger garlic paste
  • salt as-needed
  • 1 ¼ one teaspoon turmeric Haldi
  • ½  to 1 teaspoon red chili powder
  • ½ a tablespoon Garam Masala or biryani masala
  •   1 tablespoon lemon juice

Whole spices

whole spices Open bracket. (Skip if you don’t have any)

  • 1 bay leaf
  • 4 green cardamom
  • 4 to 6 cloves
  • 1-inch cinnamon
  • 1-star anise
  • 3/4 teaspoon Shahi jeera
  • 1 strand Mace whole spices Open bracket. (Skip if you don’t have any)

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HYDERABADI CHICKEN DUM BIRYANI – CHICKEN BIRYANI RECIPE

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other ingredients for chicken biryani

  • 2 cups basmati rice
  • 2 tbsp ghee
  • 1 large onion
  • ¼ to ½ cup mint
  • 1 green chili. Slit chopped 1/4 Cup plain yogurt and Dahi
  • ¼ to ½  teaspoon red chili powder
  •  1 teaspoon Garam Masala biryani masala
  •  3 cubes water or coconut milk (3 and a half cups of making in the pot)
  • 3/4 teaspoon salt to sprinkle Water
  • 2 tablespoon fried onions.

How to make the chicken biriyani recipe

Preparation of chicken biryani

  • To a bowl add curd ginger garlic paste ½ tablespoon salt biryani masala powder turmeric and chili powder
  •  Mix well and take the marinade to add more salt and spicy if needed
  •  make gashes on the chicken add it into the marinade and set aside for 1 hour
  •  rinse basmati rice thrice and soak 30 minutes drain to colander after 30 minutes

How to make chicken biryani

  • Bowl ghee or oil in a cooker or pot.
  • Sauté whatever whole spices you have – bay leaf, cardamoms, cloves, cinnamon, star anise, shahi jeera & mace for a minute.
  • Fry onions evenly stirring often until light brown.
  • Add marinated chicken & sauté for 5 mins on medium heat.
  • Cover & cook on a low flame until the chicken is soft-cooked or tender.
  • Saute to evaporate any excess moisture in the pot.
  • Add yogurt (curd), mint, green chili, red chili powder & 1 tablespoon gram masala.

Layering for chicken biryani

  1. Mix everything and layer chicken even at the bottom.
  2.  Spread rice in the layer over the chicken
  3.  Pour 3 cups water or the thin coconut milk to bowl.if cooking in pot use 3 and a half cups water
  4. Add 1 and a half tbsp salt and mix, Taste the water it must be slightly salty.
  5. Pour 2 cups of this water across the sides of the cooker or pot. Gently pour the rest on the top of the rice.
  6. Level the Rise, if needed, Sprinkle mint and fried onions if using
  7. Pot method of cooking-if cooking in pot cover and cook on a low flame until the chicken biryani is done to your liking if the rice is undercooked or hard Sprinkle some hot water and cook further.
  8. Cooker method – Cooker method set the flame to the medium. cover and place the whistle cook for 1 whistle. Move the cooker away from the burner to stop cooking future
  9. Rest until the precious settles. Fluff up the chicken biryani with a fork?
  10.  Serve from top to the bottom layer.

Enjoy chicken Biryani rice  chicken biryani with raita and sliced veggies papad and Shorba

Calories: 753kcal | Carbohydrates: 86g | Protein: 34g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 114mg | Sodium: 1062mg | Potassium: 550mg | Fiber: 4g | Sugar: 2g | Vitamin A: 695IU | Vitamin C: 10.1mg | Calcium: 132mg | Iron: 4.3mg

Notes on chicken biryani recipe

Tomatoes: An authentic biryani never uses tomatoes, so I have not used it in the recipe. It does not add any taste, in fact, alters the flavor. If you still want to use you an follow the second recipe I have posted below.

To make biryani masala or garam masala – Powder together very small piece of nutmeg, 5 cardamoms, ½ tsp pepper, 5 cloves, 1 to 2-inch cinnamon, ½ tsp fennel seeds, ½ tsp stone flower.

Yogurt or curd: Do not use sour curd. skip if lemon juice if curd is lightly sour

Rice: I have used basmati rice, old malai. Any other basmati rice may need less or more water. Make sure to use as needed

Preparation of chicken biryani

1 If using ready-made biryani powder, skip this step. To make biryani masala powder, add nutmeg, cardamoms, pepper, cloves, cinnamon, fennel and stone flower to a mixer jar. Make a fine powder. Set this aside.

2. Make gashes on the chicken and add to a bowl. Also add 3 tbsps curd, ginger garlic paste, 1 tbsp biriyani masala powder, 1/2 tsp salt, red chili powder, and turmeric. use a low amount of chili powder, if you have children at home.

Chicken biryani recipe

Chicken biryani recipe

3. Marinate the chicken &  mix everything. Close and set this aside for 1 hour. and the rest of the things keep it in the fridge at night.

Chicken biryani recipe

 4 Add basmati rice to a large pot and wash it at least thrice. Soak it for 30 mins. Drain to a colander after 30 mins.

Chicken biryani recipe

Chicken biryani recipe

Cooking chicken

6. Heat ghee or oil in a pot or pressure cooker. you use a bigger cooker for this. Saute spices for a minute.

how to make Chicken biryani recipe

7 Fry onions till it gets lightly brown

how to make Chicken biryani recipe

8. Mix marinate chicken

how to make Chicken biryani recipe

Chicken biryani recipe

9 Saute the chicken on medium heat for 5 mins. Lower the flame completely. close  & Cover until the chicken is softened and cooked completely.

how to make Chicken biryani recipe

10 Check if the chicken is cooked

how to make Chicken biryani recipe

11. Check the salt and add as needed. I added about 1/4 tsp at this stage. add 4 tablespoon curd, ¼ to ½ tsp chili powder (optional), green chili, mint and biryani masala. I deseeded the chilies and used them. Skip if you have kids home.

Chicken biryani recipe

How to make chicken biryani

12. Mix everything well. Spread it evenly in a single layer.

Chicken biryani recipe

13. Layer the rice all over the chicken. Pour 3 cups water or coconut milk to a bowl and add salt. Stir and taste the water. It must be slightly salty. Put 2 cups water across the sides of the cooker or pot. Put 1 more cup of water over the rice gently.

how to make Chicken biryani recipe

14. Level the rice gently on top. Add some pudina and fried onions. If you have not added salt to water earlier, sprinkle it now as needed. I used about 3/4 tsp sea salt. Don’t mix everything, the taste of the biryani cooked in the shown method is different.

how to make Chicken biryani recipe

15. set the flame to medium-high on a daily use burner. Cover and cook for 1 whistle. If your cooking in a pot, cook it until the rice is cooked completely. get down the cooker and stop cooking further

Chicken biryani recipe

Chicken biryani recipe

16. When the pressure goes down, open the lid. Gently fluff up with a fork. Serve chicken biryani in layers – top layer with rice and bottom layer with chicken. Enjoy with raita or shorba.

Chicken biryani recipe

This is the older version of the same biryani. many leaders have been Following since 2012 upon getting several requests I have updated here.

 Ingredients one cup is equal to 240 ml.

  • one bay leaf
  • 3 green cardamoms
  • 4 to 6 cloves
  • 1 cinnamon stick
  • 1-star anise
  • half teaspoon Shahi jeera
  • marination 
  • one and a half tablespoon curd
  • 1 tablespoon ginger garlic paste
  • salt as needed
  • half tablespoon turmeric
  • half tablespoon red chili powder
  •  half to 3 4 tbsp biryani masala garam masala powder

Other ingredients

  • half kg chicken
  • 2 cups bath basmati rice
  • 1/2 cups water or in coconut milk
  • 2 tablespoon oil
  • salt as needed
  • 1 tomato medium
  • one half tablespoon curd
  • 12 mint leaves
  • 12 Stems coriander leaves
  • 1/2 tablespoon ginger garlic paste
  • 2 green chilies
  • 1 onion large
  • 1/4 tablespoon red chili powder

To Make powder

  • 1 nutmeg
  • 4 green cardamom
  • 1/4 to 1/2 tsp peppercorn
  • 5 cloves
  • 1 cinnamon stick
  • 1/2 tsp fennel seeds
  • 1/2 tsp stone flower

Preparation for the recipe

  1. Soak for at least 20 to 30 minutes if using normal rise soak it for 30 minutes
  2. Marinate chicken using ingredients under marination set decide

Making Chicken biryani

  • Add to a part of the pressure cooker and heat it. next, add dry spices and saute till they begin to sizzle
  • add onions and till they turn into and Golden fry ginger garlic paste either or smell goes off
  • next add chicken and try until the color slightly changes to pale.
  • chop tomato sauce yogurt red chili powder coriander leaves and mint cook till the mixture turns thick and dry By now the chicken should be almost cooked soft.
  • Add the rest of the masala powder and try till you get in a smile
  • mixed together water and thin coconut milk and salt in the separate bowl
  • check the salt it must be slightly salty since it is already added to marination use little only..pour this to chicken pot bring to a boi

Adding rice

  • 1 Drain the rice completed and add to Pot cooker
  • 2 cook till the water very little is left cover the pot or pressure cooker with lid turn on the flame to very low if using basmati rice Cook it for about 3 to 5 minutes. Do not let it whistle or if u using normal rice that is slightly on the harder side to cook allow it to whistle once. if cooking in pot cook until the rice is done. next if rice is undercooked. You can also Sprinkle little water and further
  • 3 let the pressure go down fluff up the rice with a fork or transfer intermediate provide utensil to prevent turning mushy
  • 4 if desired you can drizzle one spoon of ghee coriander leaves and roasted boiled eggs
  • 5 Serve pressure cooker chicken biryani with and Raita or biryani Shorba our Sherva

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