Authentic Chicken Biryani is a royal and fragrant rice dish. This classic recipe is made by layering marinated chicken with partially cooked basmati rice. The chicken is marinated in a mixture of yogurt, ginger-garlic paste, and a blend of ground spices, allowing it to absorb aromatic flavors. We are using a fresh homemade biryani masala here, which enhances the taste of biryani.
Chicken biryani is slow-cooked on steam, that is dum. It allows the rice to absorb the flavors of chicken and spices. Commonly, Chicken biryani is served with a cooling raita and fried onions. This is one of the best weekend meals we can enjoy.
Try our other rice recipes like Pressure Cooker Veg Biryani, Easy Egg Fried Rice Recipe and Veg Pulao | Vegetable Pulav.
Authentic Chicken Biryani Recipe
Ingredients
For biryani masala:
- ½ kg onion
- oil
- 2 black cardamoms
- 5-6 green cardamom
- Kevada
- Kesar
- 2 star anise
- ½ inch cinnamon
- 1 tablespoon shahi jeera
- 1 teaspoon black pepper
- 2 bay leaf
- 5-6 cloves
For Marination
- ¼ kg curd
- homemade biryani masala [prepared in step 1]
- large bunch pudina leaves [mint leaves]
- 2 tablespoons ginger-garlic paste
- 3 tablespoons red chili powder
- 2 tablespoons coriander powder
- 2 tablespoons Kashmiri red chili powder
- 1 ½ tablespoon garam masala
- turmeric powder
- salt to taste
- 1 kg chicken
- 7-8 tablespoons oil
Making Rice:
- 1 bay leaf
- ½ inch cinnamon
- 1 star anise
- 1 teaspoon shahi jeera
- 3-4 green cardamom
- salt
For chicken biryani dum:
- 3 Tablespoons oil
- handful pudina [mint leaves]
Instructions
Making Biryani Masala:
- Heat the oil in a kadai. Add around a half kg of onion slices into it.
- Fry the onion on medium flame, until it becomes golden and crispy as shown below.
- Transfer it to a plate and let it cool.
- Now, add all the whole spices shown below in a grinder jar with fried onion. Keep to 2 tablespoons of fried onion aside for garnishing.
- In whole spices, we are using 2 black cardamom, 5-6 green cardamom, kevada, kesar, 2 star anise, ½ inch of cinnamon, 1 tablespoon of shahi jeera, 1 teaspoon of black pepper, bay leaf and 5-6 cloves.
- Grind all the ingredients into fine powder. Homemade biryani masala is ready.
Marinating the chicken:
- Take ¼ kg curd in a large bowl. Add our homemade biryani masala, a large bunch of pudina leaves, ginger-garlic paste and all the spices into it
- In spices, we are using 3 tablespoons of red chili powder, 2 tablespoons of coriander powder, 2 tablespoons of Kashmiri red chili powder, 1 ½ tablespoons of garam masala, turmeric powder and salt to taste.
- In this recipe, I am using badshah garam masala. You can adjust the quantity of spices here, according to your choice.
- Mix all the ingredients properly. Then add chicken and 7-8 tablespoons of oil [here use the oil in which we have fried the onions] into it and mix well.
- Keep it in the refrigerator overnight. We can marinate it for 2 hours as well, but marinating chicken overnight adds the authentic flavor to biryani.
Making Rice:
- Soak the biryani rice for around 30 minutes.
- Heat the water in a large bowl. Add a bay leaf, ½ inch of cinnamon, 1 star anise, 1 teaspoon of shahi jeera, 3-4 green cardamom, and salt into it.
- Add soaked rice into boiling water and cook it for 5-7 minutes or until the rice is 70 percent cooked.
- Drain it and keep it aside.
Making chicken biryani:
- Heat the oil in a heavy bottom kadai and add marinated chicken to it.
- Cook it for 12- 15 minutes by stirring occasionally, until it is partially cooked and the oil starts to separate from the marination masala.
- Now, add the rice and spread it evenly. Sprinkle pudina on it. Cover and cook it for 25-30 minutes on low flame.
- Serve the homemade authentic chicken biryani by garnishing it with fried onion.
How to make Chicken Biryani at home:
Making Biryani Masala:
1. Heat the oil in a kadai. Add around a half kg of onion slices into it.
2. Fry the onion on medium flame, until it becomes golden and crispy as shown below.
3. Transfer it to a plate and let it cool.
4. Now, add all the whole spices shown below in a grinder jar with fried onion. Keep to 2 tablespoons of fried onion aside for garnishing.
In whole spices, we are using 2 black cardamom, 5-6 green cardamom, kevada, kesar, 2 star anise, ½ inch of cinnamon, 1 tablespoon of shahi jeera, 1 teaspoon of black pepper, bay leaf and 5-6 cloves.
5. Grind all the ingredients into fine powder. Homemade biryani masala is ready.
Marinating the chicken:
1. Take ¼ kg curd in a large bowl. Add our homemade biryani masala, a large bunch of pudina leaves, ginger-garlic paste and all the spices into it
In spices, we are using 3 tablespoons of red chili powder, 2 tablespoons of coriander powder, 2 tablespoons of Kashmiri red chili powder, 1 ½ tablespoons of garam masala, turmeric powder and salt to taste.
In this recipe, I am using badshah garam masala. You can adjust the quantity of spices here, according to your choice.
2. Mix all the ingredients properly. Then add chicken and 7-8 tablespoons of oil [here use the oil in which we have fried the onions] into it and mix well.
3. Keep it in the refrigerator overnight. We can marinate it for 2 hours as well, but marinating chicken overnight adds the authentic flavor to biryani.
Making Rice:
1. Soak the biryani rice for around 30 minutes. Heat the water in a large bowl. Add a bay leaf, ½ inch of cinnamon, 1 star anise, 1 teaspoon of shahi jeera, 3-4 green cardamom, and salt into it.
2. Add soaked rice into boiling water and cook it for 5-7 minutes or until the rice is 70 percent cooked.
3. Drain it and keep it aside.
Making chicken biryani:
1. Heat the oil in a heavy bottom kadai and add marinated chicken to it.
2. Cook it for 12-15 minutes by stirring occasionally, until it is partially cooked and the oil starts to separate from the marination masala.
3. Now, add the rice and spread it evenly. Sprinkle pudina on it. Cover and cook it for 25-30 minutes on low flame.
4. Serve the homemade authentic chicken biryani by garnishing it with fried onion.
