The Best Chicken Biryani Recipe | Step-By-Step Instructions | English

The chicken biryani recipe is one of the favorites, most wanted, awaited, and demanded recipes of all, especially out of all other rice recipes. I have been asked many times by my readers to provide them with the best way of cooking a finger-licking, and mouth-watering biryani dish.

Here in this detailed article about chicken biryani, you will gain all the hush-hush and will discover all the mysteries of the biryani recipe in English. You just have to read the article attentively, understand the step-by-step instructions carefully, and put your knowledge into the cooking.

And Hah! Here you are. And the spicy, smokey, and yummy biryani chicken is ready. So, no more waiting. Let’s uncover the hidden biryani chicken recipe.

What is Biryani?

The word ‘Biryani’ is derived from the Persian word ‘birian’ meaning ‘fried’. So, any food item that was fried was characterized as birian. But why, this name is given to biryani?

The food historians present the theory that the biryani dish was a simple meat-and-rice dish, that traveled later to India. When it arrived in India, it was spiced up with a variety of spices. And with rounds and rounds of additions and omissions the dish Biryani developed into a delicious rice dish.

It is also narrated that one of the wives of a Mughal emperor once visited the army barracks. There she found out the weak state of the soldiers and thus ordered the chefs to create an energetic dish that was spicy and nutritious at the same time. Thus, this dish was transformed into the form of biryani.

Types of biryani

Since it emerged as an Indian-Pakistani rice dish, biryani has branched out into various types. Types of biryani rice include Pakistani Biryani, Indian Biryani, Yakhni Biryani, White Biryani, Sindhi Biryani, Bombay Biryani, Hyderabadi Biryani, Malabar Biryani, Kolkata Biryani, Ambur biryani, Lucknowi biryani, Mughlai biryani, Kalyani biryani, etc.

Similar to biryani is the Pulao biryani. Normally, biryani is rich in spices and color compared to Palao biryani. Some people do prefer pulao over biryani but the majority of Indian-Pakistani prefer spicy and colored biryani.

What do you prefer? Simple and light or mild biryani or hot, spicy, and colored biryani.

Is Chicken Biryani Recipe Complicated?

The chicken biryani recipe is not complicated at all but it takes a bit of effort and practice to cook biryani. Mainly chicken biryani contains rice, meat, marinade, and spices.

If all the components are cooked well, properly and timely layered, and presented well then there is no way the fooders won’t love the dish. They would love it, and want it more, for sure.

One can select any type of meat to add to biryani like chicken meat, goat meat, beef meat, or lamb meat. Some enthusiastic food lovers use fish, prawns, and shrimp as the meat, and definitely, they all create a different and delicious biryani.

Similarly, Chana biryani and Aaloo biryani are also famous, budget-friendly, and low-calorie rice dishes. However, some people do not include chana an d aloo biryani in the category of biryani.

How to make Chicken Biryani?

If you are cooking biryani at a restaurant, pakwan center, or home, or any place, you can easily cook the biryani. Making chicken biryani is simple and easy if you follow all the instructions carefully.

What equipment is required?

To make chicken biryani, the most common item you need is the cooking pot. That can be a Dutch oven, an instant pot, or simple clay pot, or a handi. You would also require ‘rice chalni’ or strainer for washing and preparing rice after bowling.

Ingredients

Below you will find all the ingredients required to prepare the biryani marinade and to cook chicken biryani.

Main Steps to cook biryani

Make Chicken Biryani In Simple Steps

• Ideally, the chicken should be cut into 14 pieces. Some people prefer drumsticks, thigh pieces, and breast pieces. So, you can also have them only.
• Now, wash the chicken with warm water thoroughly before adding biryani masala and making chicken marinade.

Preparing the marinade for biryani :

• Put the washed chicken pieces into a large bowl to make the marinade or gravy of biryani.
• First, you have to prepare the brown onions. For that, you have to heat the oil in a pot. Once heated, add onion cut into normal pieces and fry it until it becomes golden brown. remember not to overcook the onions and no deep frying.
• Now combine the chicken pieces with ¾ cup of Yogurt or hung curd, followed by ¼ cup each of Tomato Puree and Vegetable Oil.
• Add in 1 tablespoon of Ginger Garlic Paste, which is a mixture of minced ginger and garlic, and 1 tablespoon of Red Chilli Powder (you can substitute it with 1 teaspoon Paprika + 1 teaspoon Cayenne).
• Enhance the flavor with 1 teaspoon each of Turmeric Powder and Garam Masala Powder.
• Additionally, incorporate 2 tablespoons of Brown Onions and season the mixture with 1 ¼ teaspoon of Salt.
• Mix them well, and then leave the chicken for up to 2 hours so that the spices marinade infuse with the chicken completely and bring a wonderful aromatic taste to the biryani.
• Once ready, cook the marinated chicken adding some water and oil until the chicken is tender and the curry is ready.

Special Notes for this process:

• Do not keep chicken pieces too large as it will be difficult to make them tender unless you are a professional chef. Similarly, do not keep them too small as it will shatter the chicken meat.
• If possible, prepare and keep the marinade overnight or at least for 2 hours. If not possible, then you can also opt for the instant gravy making as well.

Preparing the rice for biryani and ensuring it remains fluffy:

• As directed on the package, wash the rice and soak it in water for 20 minutes (or as per the instructions on the rice pack).
• Boil salt and all the spices in water (Bay leaf, Cloves, and Cardamom Pods). Rice will taste bland if the water doesn’t have a soupy salt level.
• Add the soaked rice once the water’s color changes due to the flavors released by the spices.
• While the rice is boiling, stay close by and give it regular checks. To test rice grain, push with your thumb and index finger. Not at all mushy, but firm and cooked rice is what you want.
• To drain the hot water, transfer the boiling rice to a colander. Add a small amount of oil to the rice to help keep the grains apart. Now keep the rice at a side.

Special Notes for parboiling rice:

• Go for the finest quality basmati rice because it absorbs salt, water, and other spices and tastes better than other types of rice.
• Aromatic water is ideal.
• Large spices can be removed with a slotted spoon after the water has completely boiled and changed color, but only if you do not want to keep the large spices in the rice.

Layering the Chicken Biryani and rice

Now comes the last and favorite part, which is layering the chicken biryani marinade and rice. This is a very technical step and I want all your attention and focus. Let’s start.

Special notes for Layering:

Chicken Biryani – Recipe Card

Chicken Biryani Recipe

The chicken biryani recipe is one of the favorites, most wanted, awaited, and demanded recipes of all, especially out of all other rice recipes.Here in this detailed article about chicken biryani, you will gain all the hush-hush and will discover all the mysteries of the biryani recipe. You just have to read the article attentively, understand the step-by-step instructions carefully, and put your knowledge into the cooking.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Course Main Course

Cuisine Indian

Servings 6 people

Calories 3550 kcal

Equipment

• 1 Dutch Oven Instant Pot / Clay Handi

Ingredients

  

Onion Biryan Ingredients

• 2 pcs Onion large
• 1/2 cup oil

Chicken Marinade Ingredients

• 700 grams Chicken
• ¾ cup Yogurt or curd
• ¼ cup Tomato Puree
• ¼ cup Vegetable Oil
• 1 tbsp Ginger Garlic Paste minced ginger and garlic
• 1 tbsp Red Chilli Powder sub with 1 teaspoon Paprika + 1 teaspoon Cayenne
• 1 tsp Turmeric Powder
• 1 tsp Garam Masala Powder
• 2 tbsp Brown Onions
• 1 ¼ tsp Salt
• 10-15  strands Saffron

Ingredients for Rice

• 2 cups Basmati Rice
• 6 cups Water
• 2 tbsp Salt
• 1 Bayleaf
• 5-6 Cloves
• 2-3 Cardamom Pods

Instructions

 

• Ideally, the chicken should be cut into 14 pieces. Some people prefer drumsticks, thigh pieces, and breast pieces. So, you can also have them only.
• Now, wash the chicken with warm water thoroughly before adding biryani masala and making chicken marinade

Preparing Chicken Marinade

• Put the washed chicken pieces into a large bowl to make the marinade or gravy of biryani.
• First, you have to prepare the brown onions. For that, you have to heat the oil in a pot. Once heated, add onion cut into normal pieces and fry it until it becomes golden brown. remember not to overcook the onions and no deep frying.
• Now combine the chicken pieces with ¾ cup of Yogurt or hung curd, followed by ¼ cup each of Tomato Puree and Vegetable Oil.
• Add in 1 tablespoon of Ginger Garlic Paste, which is a mixture of minced ginger and garlic, and 1 tablespoon of Red Chilli Powder (you can substitute it with 1 teaspoon Paprika + 1 teaspoon Cayenne).
• Enhance the flavor with 1 teaspoon each of Turmeric Powder and Garam Masala Powder.
• Additionally, incorporate 2 tablespoons of Brown Onions and season the mixture with 1 ¼ teaspoon of Salt.
• Mix them well, and then leave the chicken for up to 2 hours so that the spices marinade infuse with the chicken completely and bring a wonderful aromatic taste to the biryani.
• Once ready, cook the marinated chicken adding some water and oil until the chicken is tender and the curry is ready.

Preparing the rice for biryani

• As directed on the package, wash the rice and soak it in water for 20 minutes (or as per the instructions on the rice pack).
• Boil salt and all the spices in water (Bay leaf, Cloves, and Cardamom Pods). Rice will taste bland if the water doesn’t have a soupy salt level.
• Add the soaked rice once the water’s color changes due to the flavors released by the spices.
• While the rice is boiling, stay close by and give it regular checks. To test rice grain, push with your thumb and index finger. Not at all mushy, but firm and cooked rice is what you want.
• To drain the hot water, transfer the boiling rice to a colander. Add a small amount of oil to the rice to help keep the grains apart. Now keep the rice at a side.

Layering the Chicken Biryani and Rice

• Roughly divide the rice into two portions. Place a little more than half of the rice in the pot’s bottom.
• The chicken pieces and gravy should now be divided and layered evenly onto the second layer.
• Now cover the chicken with the optional chilies and herbs.
• Distribute the final layer of leftover rice. Add kewra essence, saffron, and/or food coloring steeped in ½ cup water to this layer.
• Ensure that the distribution is uniform. Next, cover the last layer of rice with 4–6 teaspoons of oil.
• You might garnish it with fried onions.
• Use foil to seal the pot, or knot all four ends of a thick cloth or damp towel over the cover. Place the lid on securely.
• For five to seven minutes, heat the pot on high to make it hot.
• Now lower the heat to a medium level and allow the steam to rise within the pot. It should take fifteen minutes to complete this.
• After taking off the top, if there is heavy steam, the biryani has reached the dum stage; if not, keep cooking.

Serving

• Since biryani can be eaten on its own, a plain raita, such cucumber or mint, will do. To add crunch and texture, try Kachumber Salad or sliced onions, carrots, cucumbers, or any fresh crunchy vegetable.
• You can also keep a variety of kebab items with biryani, like Daal Kabab, Shami Kabab, Chapli Kabab, Nargisi Kabab, or Aloo Kabab as well. Some people also keep gravy items like with Chicken Biryani, like, Chicken Korma, Chicken Karahi, Chicken Kofta, and similar curry items.

Notes

For Marinade Process:

• Do not keep chicken pieces too large as it will be difficult to make them tender unless you are a professional chef. Similarly, do not keep them too small as it will shatter the chicken meat.

• If possible, prepare and keep the marinade overnight or at least for 2 hours. If not possible, then you can also opt for the instant gravy making as well.

For Parboiling Rice Process:

• Go for the finest quality basmati rice because it absorbs salt, water, and other spices and tastes better than other types of rice.

• Aromatic water is ideal.

• Large spices can be removed with a slotted spoon after the water has completely boiled and changed color, but only if you do not want to keep the large spices in the rice. 

Keyword biryani rice, chicken biryani, spicy biryani

How to serve

Since biryani can be eaten on its own, a plain raita, such as cucumber or mint, will do. To add crunch and texture, try Kachumber Salad or sliced onions, carrots, cucumbers, or any fresh crunchy vegetable.

You can also keep a variety of kebab items with biryani, like Daal Kabab, Shami Kabab, Chapli Kabab, Nargisi Kabab, or Aloo Kabab as well. Some people also keep gravy items like with Chicken Biryani, like, Chicken Korma, Chicken Karahi, Chicken Kofta, and similar curry items.

How many Calories in chicken Biryani

Chicken biryani calories for 500g of serving count up to 350 calories.

Conclusion

This was all about the yummy chicken biryani food dish recipe. I have shared all my secrets of how to make a delicious restaurant-style biryani chicken at home with an easy, and simple method.

All the required ingredients are shared and step-by-step guide for making the marinade making, rice boiling, gravy, cooking, and finally layering process. You can use the recipe card to make the making process easier.

The article shared the recipe of chicken biryani in English and you can find the Chicken Biryani Recipe Urdu version here and the video of making it here. Have fun and enjoy the food. Don’t forget to share your feedback.