Homemade Chicken biryani is a beloved Indian dish that combines fragrant rice with tender chicken and aromatic spices. It’s a staple in many households and restaurants across the country. The dish is known for its rich flavours and enticing aroma, making it a favourite among food enthusiasts worldwide. This dish is classed as Indian but it also originates from Pakistan, Iran, Bangladesh and Afghanistan cuisines.
To make chicken biryani, first, the basmati rice is washed and soaked to ensure it cooks to perfection. Then, a blend of whole/ground spices such as cumin, peppercorns, cloves and cinnamon is sautéed to release their flavours. Next, the onions, garlic, ginger and green chilies are added to create a flavourful base.
After that, chopped tomatoes and yogurt are incorporated to add tanginess and creaminess to the dish. The chicken pieces are then added to the pot with biryani masala powder, turmeric, red chilli powder and salt and cooked until the chicken is partially done. Finally, the soaked rice is layered on top of the chicken mixture, and everything is cooked together until the rice is fluffy and the chicken is tender.
The result is a deliciously aromatic one-pot meal that is perfect for any occasion, from weeknight dinners to special celebrations. Homemade Chicken biryani can be enjoyed on its own or accompanied by raita, a yogurt-based side dish.
Whether you’re a fan of spicy food or not, chicken biryani is sure to satisfy your taste buds. It has an irresistible combination of spices and textures. So why not try making it at home and experience the joy of indulging in this classic Indian dish?
Homemade Chicken Biryani
Ingredients
- 370 g basmati rice
- 500 g chicken cut into pieces
- 1 large onion thinly sliced
- 2 large tomatoes chopped
- 125 g plain yogurt
- 4 cloves garlic minced
- 1- inch ginger grated
- 2 large green chilli chopped
- 2 tsp biryani masala powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin seeds
- 5 whole cloves
- 5 whole peppercorns
- 3 medium green cardamom pods
- 1 medium cinnamon stick
- 3 sprigs fresh mint chop
- 3 sprigs coriander leaves chop
- salt to taste
- Ghee or oil for cooking
Instructions
- Wash the basmati rice thoroughly and soak it in water for about 30 minutes. Then, drain the water and set the rice aside.370 g basmati rice
- Heat ghee or oil in a large pot or pressure cooker.Ghee or oil for cooking
- Add cumin seeds, cloves, peppercorns, cardamom pods and cinnamon stick and sauté for a minute until fragrant.1 tsp cumin seeds, 5 whole cloves, 5 whole peppercorns, 3 medium green cardamom pods, 1 medium cinnamon stick
- Add sliced onions and cook until they turn golden brown.1 large onion
- Add minced garlic, grated ginger and chopped green chilies and sauté for a couple of minutes.4 cloves garlic, 1- inch ginger, 2 large green chilli
- Add chopped tomatoes and cook until they turn soft and mushy.2 large tomatoes
- Add the chicken pieces to the pot along with biryani masala powder, turmeric powder, red chili powder, and salt.500 g chicken, 2 tsp biryani masala powder, 1 tsp turmeric powder, 1 tsp red chili powder, salt
- Mix well and cook for about 5-7 minutes until the chicken is partially cooked.
- In a separate bowl, whisk the yogurt until lovely and smooth. Add it to the pot and mix well with the chicken mixture.125 g plain yogurt
- Add chopped mint and coriander leaves to the pot and mix everything together.3 sprigs fresh mint, 3 sprigs coriander leaves
- Now, add the soaked basmati rice to the pot and gently mix it with the chicken and spice mixture.
- Pour enough water into the pot so that it covers the rice and chicken mixture completely.
- Adjust salt if needed.
- If using a pressure cooker, cover it with the lid and cook for about 1 whistle on medium heat. Normally about 15 – 20 minutes. If using a regular pot, cover it with a tight-fitting lid and cook on low heat until the rice is fully cooked and the chicken is tender, usually takes around 30-45 minutes.
- Once cooked, gently fluff the biryani with a fork. Garnish with saffron-soaked milk and serve hot with raita or your favourite side dish. Look for and remove the cloves, cinnamon and cardamon pods. They have served their purpose.
- Serve and enjoy
