Simple Chicken Biryani for beginners
Chicken Biryani Recipe
Biryani is one of the popular dishes around the world and it has a mild fragrance and distinct taste of rice with a tangy hot flavor of the meat. Biryani is prepared from basmati rice mixed with spices like cardamom, cloves, cinnamon, and many more. If you want a chicken biryani recipe with step-by-step photos and video we’ve got you! You can make this biryani for any occasion to enjoy with family and friends.
WHAT IS BIRYANI, AND WHY IT IS SO POPULAR?
Biryani is a combination of your favorite chicken curry and fluffy rice, that includes layers of chicken, rice, aromatic spices, and crispy onions, that all steamed together. The bottom layers of rice absorb the chicken gravy as it cooks, giving it a rich flavor, and vibrant colors while the top layer turns out white and fluffy.
ABOUT THIS BIRYANI RECIPE
There are different types of Biryani all across the world. The main variations are one where you layer the meat and rice and in another version, meat is cooked with rice. Today we are making the second version. It is a simple enough recipe and comes out perfectly every time that I tried it.
Although there are many steps to make biryani it is simple (Our detailed steps with pictures and videos are helpful too!). You can also store the biryani in the fridge for 3-4 days or in the freezer longer.
HOW TO MAKE BIRYANI
Chicken cooked in spices, yogurt, tomatoes, lemon juice, ginger, garlic, and coriander leaves in a large pot, then layered with partially cooked rice, fried onions, and fresh coriander/cilantro. To finish it off you add a drizzle of ghee (or melted butter on top of the rice.
The pot is then covered and cooked over low heat for about 25-30 minutes. Rice will absorb the flavors of chicken curry and the aroma of all wonderful spices while still keeping the structure of fluffy rice.
FRIED ONION FOR CHICKEN BIRYANI
Fried onion is one of the key ingredients in biryani and if you follow simple tips it is easy to get this right. Onions are cut into thin slices evenly and then browned on medium heat in ghee and oil. Oil should be about the same level as onion so it gets crisped.
The onion should have deep golden brown without getting burnt. You can buy the fried onion in the supermarket but making it home is more tasty and fresh. We will use the same oil from fried onion for making rice so keep it aside.
You can add 4 cardamom pods that give a wonderful flavor and 1 tsp of sugar (optional) to give more caramelized color and sweetness.
COOKED CHICKEN
HOW TO MAKE BASMATI RICE
When choosing the rice for biryani we recommend using basmati rice, not the long grain rice.
The most important thing to remember when cooking rice is the rice to water ratio, just use the rice to water ratio of 1 cup rice to 1 1/2 cup of water.
- Rinse rice 2-3 times to remove any extra starch
- Soak rice for 10 – 15 minutes and drain all water in a colander
Soaking rice prior is to make the grains softer and stronger
- Saute the whole spices (6 cardamoms, 2 small cinnamon sticks, 10 cloves) and a few cashew nuts.
- Add water and 2 tsp salt, then bring to the boil
- Add drained rice to boiling water, and bring back to the boil on medium-high heat without a lid.
Initially, the water will stop boiling when you add the rice, stir a couple of times to prevent any sticking. Wait until the water return to simmer.
- When the water is bubbly and starts to thicken, cover with a lid, and turn down the heat to low. Cook for 8-10 minutes or until rice is just cooked but still a bit firm in the middle. All water is evaporated. Remove from heat, uncovered, and set aside.
CHICKEN BIRYANI SPICES
In this simple biryani recipe, we only use the ingredients that you can find at everyday supermarkets.
SUBSTITUTE FOR FRIED ONION
If you don’t want to deep fry the onion you can buy fried onion from most supermarkets.
WATCH HOW TO MAKE IT
Chicken Biryani
Ingredients
Fried Onions
- 4 medium onions, halved and finely sliced
- 1/3 cup butter melted or ghee
- 1/2 cup oil for frying.
Cooked Basmati Rice
- 2 tbsp oil or melted butter or ghee
- 10 cloves
- 6 green cardamom pods
- 3 cups uncooked basmati rice
- 4 1/2 cups water
- 2 tsp salt
- few cashew nuts
Cooked Chicken
- 2 tbsp oil
- 2 lb boneless chicken thigh or bone in chicken pieces, cut in to medium to large pieces
- 4 tomatoes cut in to small pieces
- 1/2 cup water
- 10 garlic cloves crushed finely
- 2 tbsp ginger crushed finely
- 10 green chilies crushed (Adjust to your spiciness)
- 2 tsp salt
- 2 tbsp lemon juice
- 2 tsp garam marsala
- 2 tsp coriander powder
- 1/2 cup yogurt plain
For Garnish
- Fried Onions
- Chopped Coriander/cilantro
- Cashew Nuts
Instructions
Fried Onion
- Heat oil in a pan over medium-high heat. When the oil is hot, add the onion. The oil should be about the same level as onion. If it is not the same level then you can add a bit more ghee (melted butter) or oil.
- While the onion is getting cooked add 3 pods of cardamom to the oil.
- Stir frequently and cook onion until it is golden brown. Immediately remove on to paper towel and spread it. Make sure not to overcook, it will have burned bitter taste. We will use the leftover ghee/oil mixture for cooking rice.
Cooked Basmati Rice
- Rince basmati rice very well.
- Soak Rice for 10 minutes and drain it very well
- Heat oil in a saucepan
- Add 10 cloves, 6 cardamom pods, 2 small cinnamon sticks, cashew nuts, fry all spices for about 1-2 minutes.
- Add 4 1/2 cup water and bring the water to boil. The correct rice to water ratio is 1 cup of rice to 1 1/2 cup of water (1: 1.5). This ratio is good for most types of rice. If the rice to water ratio is not correct the rice will be sticky and gluey. It is very important to have the correct ratio.
- Add salt to the water
- Add rice and bring to simmer on medium-high heat without a lid
- When the water is bubbly and starts to thicken, cover with a lid, and turn down the heat to medium-low and cook for 8-10 minutes or until rice is just cooked, still a bit firm in the middle and all water is evaporated. Rice only needs to be cooked about 75% and keep it aside.
Cooked Chicken
- Heat oil in a pan over medium-high heat, add crushed ginger, garlic, and green chilies. Stir for 2-3 minutes.
- Add thinly sliced tomatoes. Add 1/2 cup water. Water should be about the same level as tomatoes. Cook tomatoes until it is very soft over medium heat. Stir frequently.
- Add chicken pieces
- Add salt
- Cover and cook for 5 minutes. Remove the lid and stir it very well.
- Add 2 tbsp lemon juice, 2 tsp garam masala, 2 tsp coriander powder, 1/2 cup yogurt
- Add fresh coriander leaves, fried onions (leave some fried onion and coriander leaves for garnishing later)
- Cook for another 5 minutes or until the chicken is cooked. The gravy should be thick and cover the base of the pan and also about the same level as chicken pieces. It shouldn’t be dry.
- Add rice on top of chicken (Do not mix, just top with rice)
- scatter fried onions, coriander leaves
- Drizzle ghee from fried onion across the rice surface in a random pattern
- scatter 1/2 tsp garam masala across the rice surface
- Cover the pan with Aluminium foil and then a lid.
- Turn down heat to medium-low and cook for 20 minutes
- Remove from the heat, let it rest for another 10 minutes.
To Serve Biryani
- Take the nice patches of white rice and yellow rice from the top of the chicken to a separate bowl (don't mix all together).
- Serve mix of white rice, yellow rice on one side and chicken pieces on the other side. Garnish with remaining onion and coriander leaves. Raita and cocumbe salad as side dish.
Notes
- Chicken thigh is the best option.
- I used Tilda Basmati rice but you can experiment with other types of rice
- Garam masala is an Indian spice mix that is available in supermarkets or you can find it online.
- You can find the fried onion online or in supermarkets or Indian grocery stores.
- Ghee is clarified butter. You can either make it at home or find it in the Indian section of supermarkets.
- The recipe calls for plain yogurt.
- You can keep the leftover in the fridge for 3 to 4 days, just reheat in the microwave. If you want to keep it longer you should try to freeze it.
BIRYANI FAQ
The origin of this name is derived from the Persian word berya means roasted, fried. Biryani spelled in many ways, biriyani, buriyani, beryani etc.
Tilda Basmati Rice, 10-Pound Bag
Daawat Traditional Basmati Rice, 10 Pound by Daawat
Hyderabadi biryani is a bit spicier than other types of biryani. It has more meat with Hyderabadi spices and is also flavored with Zaffron. The taste, spiciness, tender meat, crispy fried onion, everything gives it a unique appearance.
Yogurt is used as a meat tenderizer and it also gives a creamy and tangy texture to the chicken gravy.
The aromatic spices like cardamom, cinnamon, cloves, crispy onions, black cumin, saffron, bay leaves, and many more give that nice flavor to the biryani. These spices can change the taste and aroma of biryani. Even if you don’t have all these spices you can still make biryani with simple spices like garam masala, turmeric, pepper, cumin, cinnamon, etc.
Garam masala is an aromatic spice blend of warm spices such as cinnamon, cloves, cardamom, anise seeds, etc used in lots of Indian dishes. Biryani masala is just another type of garam masala so it is ok to substitute. The difference between the two is just the proportion of spices. You can make this at home or get it from the retailer.
Hyderabadi Biryani Masala – Nawab’s Secret
SHAN Bombay Biryani Masala 65g
MDH Hyderabadi Biryani Masala 50gram 3.5 ounce
Everest Masala Shahi Biryani 50g Carton
The best rice for biryani is a good quality basmati rice, this has the longest grain.
The Biryani is a complete meal itself, usually served with a raita, pickle, fresh cucumber salad, and papad.
Slice Onion thin using a sharp knife or mandolin slicer. Heat 1 cup clarified butter or Oil-butter combination for 2-3 on high heat until oil is really hot. Do not add the onion to cold oil, it will turn too oily and won’t be crispy. Also only add onion to the same level as the oil. If you have more onion to be fried then do it in multiple batches. When the oil is hot add thinly sliced onion and stir for 2-3 minutes. Then reduce the heat to medium-low and stir often. Caramelize the onion, by stirring often. When the onion starts to get light brown stir continuously during the last 2 minutes to prevent the onion from burning. It could take 9-12 minutes to fry the onion. Take out the onion using a slotted spoon and then transfer it to a paper towel.
Chicken Biryani is typically a chicken and rice dish that includes layers of rice, chicken, fried onion, and other aromatic spices that are steamed together. The bottom layer of the rice will absorb all the chicken gravy as it cooks, giving it a rich flavor and tender texture while the top layer of rice remains white and fluffy.
Yogurt is considered to be a great meat tenderizer. When yogurt is used for marination, it helps the meat or chicken cook faster and keep it tender. Also, it gives that tangy and creamy texture to the biryani.
Saffron yields a unique flavor to the rice and the vibrant yellow color. Warm ¼ cup of milk ov
Rub the saffron between your fingertips to break it up as you add it to the hot milk.
When you serve biryani the goal is to get nice patches of white rice, yellow rice, curry-stained rice, and chicken pieces. Try to use a large spatula and dig deep into the pot, and try to scoop up all layers of biryani in one scoop. The other option is to take the nice patches of white rice and yellow rice from the top of the chicken to a separate bowl (don’t mix them all). Then serve a mix of white rice, yellow rice on one side, and chicken pieces on the other side. Garnish with remaining onion and coriander leaves. Raita and cucumber salad as a side dish.
