What does Biryani mean?

The name comes from the Persian word beryā(n) which means “fried” or “roasted”.

Biryani is a mixed rice dish made with Indian spices, rice, and meat usually that of chicken, goat, lamb, prawn, fish, and sometimes, in addition, eggs or vegetables such as potatoes in certain regional varieties.

Where was Biryani invented?

Many historians believe that Biryani was originated in Iran (Persia) and was brought to India by the Mughals. Biryani was further developed in the Mughal royal kitchen.

What makes Biryani so special?

It is your favorite curry made in any kind of meat (or vegetable) buried under layers of delicately boiled fluffy rice, all made in one pot. The rice is steamed over a low heat so it absorbs the flavours of the curry bubbling away underneath.

My LOVE for Biryani

I love Biryani and love it so much that I can’t say NO to anyone offering me biryani. This recipe is very close to my heart. It’s one of my Mom’s best creation. I have many memories of my childhood and having a biryani party at our home was one of the best. I still remember; my Mom used to make big pots of Biryani for the whole family at special occasions.

Masala Chicken Biryani

5 from 1 vote

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Prep Time 20

Cook Time 40

Total Time 1

Course Chicken, Main Course

Cuisine Indian, Pakistani

Servings

Ingredients

3 lbs Chicken or 1.5 kg
4 cups Rice almost 800 g
1/2 cup Yogurt
1 1/2 cup Oil
2 tbsp Vinegar
1/4 tsp Food color
4-5 Onions sliced
5-6 Tomatoes chopped
2 tbsp Ginger garlic paste

Spices

4 tbsp Salt or to taste
1/2 tsp Turmeric
1 1/2 tsp Red chilli powder or to taste
1 tbsp Red crushed pepper or to taste
1 tbsp Coriander powder
1 tbsp Cumin powder
1 tbsp Cumin seeds
1/2 tsp Garam masala
1 tbsp Fennel seeds
3 Black cardamoms
12-14 Black pepper
8 Cloves
1 Star flower (baadiyan ka phool)
10-12 Dried plums
4 tbsp Dried mint

Garnishing

Green chilies
Fresh mint
Lemon cut into thin slices
1/2 cup Fried onions

Instructions

Preparing the Chicken Masala:

Heat oil in a large pot and fry sliced onions until golden brown.
Add whole spices (cumin seeds, black cardamoms, black pepper, cloves, star anise, and fennel seeds) and sauté for a minute.
Add chicken pieces and fry for a couple of minutes.
Stir in ginger garlic paste and cook until the chicken changes color.
Add chopped tomatoes, yogurt, salt, turmeric, red chili powder, crushed red pepper, coriander powder, and cumin powder. Mix well.
Cook on medium heat until the chicken is tender and the oil separates from the gravy.
Add dried plums and dried mint, stirring to combine. Set aside.

Cooking the Rice:

Boil water in a large pot and add salt, whole spices (like black cardamoms, black pepper, cloves), and whole green chilies.
Add soaked rice and cook until 80% done (grains should still be slightly firm). Drain and set aside.
Layering the Biryani:
In a large pot, spread half of the cooked rice.
Layer the prepared chicken masala evenly over the rice.
Add the remaining rice on top.
Sprinkle garam masala, fresh mint leaves, green chilies, fried onions, and lemon slices.
Dissolve food color in a few tablespoons of water and drizzle over the rice.
Cover with a tight lid and steam (dum) on low heat for 20 minutes.

Serving:

Gently mix before serving to combine the layers.
Serve hot with raita or salad.
Enjoy your homemade Chicken Biryani!

Video

Notes

1. Onions: Fry the onions until golden brown, but be careful not to burn them as this will affect the flavor of the dish. You can also make extra fried onions in advance and store them for future biryani recipes.

2. Spices: The whole spices in the chicken masala are essential for that aromatic, authentic biryani flavor. Make sure to use fresh spices for the best aroma and taste. You can find whole spices like black cardamoms and star anise in specialty spice stores or online.

3. Chicken Pieces: It’s best to use bone-in chicken for a more flavorful biryani. The bones infuse the rice and gravy with extra richness. If you prefer boneless chicken, adjust the cooking time slightly as boneless pieces cook faster.

4. Yogurt: Use thick, full-fat yogurt for a creamy texture in the chicken masala. This helps balance the spices and adds richness to the gravy.

5. Cooking the Rice: Be sure to cook the rice only until it’s about 80% done to prevent it from becoming mushy during the final steaming (dum). The grains should still be firm to hold their shape.

6. Dum (Steaming): For the best results, ensure the pot is sealed tightly during the dum process. You can use a damp cloth to seal the lid or place a heavy object on top of the lid to trap steam. This helps the rice absorb all the flavors from the chicken.

7. Food Color: The food color adds a traditional touch, but it’s optional. If you prefer, you can skip it or use natural alternatives like saffron soaked in warm milk for a more authentic touch.

8. Mint and Lemon: Fresh mint leaves and lemon slices are a key part of biryani’s flavor profile. They add a refreshing contrast to the spiciness and richness of the dish.

9. Resting Time: After steaming, let the biryani rest for 10-15 minutes before serving. This allows the flavors to meld together and makes it easier to fluff the rice.

10. Serving Suggestions: Serve your chicken biryani with a side of cooling raita (yogurt dip) or a fresh salad to balance out the spiciness. You can also add some crispy papadums for an extra crunch.

Keyword biryani, chicken biryani

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