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–+ servings
chiken biryani

Authentic Chicken Biryani Recipe

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.
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Prep Time 1 hour
Cook Time 45 minutes
marination time 10 hours
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Indian
Servings 6 people

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.
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