I made this biryani a few weeks ago, and it quickly became a family favorite. It’s very easy and beginner-friendly, which is perfect for those who are new to cooking. If you are thinking about making Chicken Biryani for beginners, but you are unsure about the spices and ratios, then this version is just for you. With simple yet tasty ingredients, you can create a dish that impresses even the pickiest eaters. Plus, you can enjoy the experience of cooking with your loved ones. This dish not only fills everyone’s stomach but also brings everyone together around the table, making it a memorable meal.
Ingredients for chicken Biryani for beginners
Rice
I this recipe i’m going to use Sella Basmati rice. As Sella basmati rice are an excellent choice to make biryani specially for people who are beginners and are not comfortable cooking rice. Soaking the rice help them cook evenly and they can fluff up beautifully. Rinse your rice 3-4 times or until water runs clear and then soak them for a minimum of 30 minutes.
Vinegar or lemon juice
I like to add a little bit of vinegar or lemon juice while boiling rice. Adding vinegar will give rice beautiful white color and they fluff up very nicely.
Chicken
In this chicken biryani recipe I used chicken with bones. For biryani cut a whole chicken into 16-20 pieces. Chicken quarters can also be used but smaller pieces of chicken actually are better for biryani.
Biryani Masala
I like to use a combination of shan Bombay biryani and shan Memoni biryani masala. I always use cumin and coriander powder in addition to the biryani masala. Store bought masalas have more salt in it, I try to use a small quantity to control the amount of salt.
Tomatoes and Yogurt
I like to use a combination of tomatoes and yogurt to make the korma for biryani. Tomatoes and yogurt paired with other spices give some sourness to the biryani and makes the delicious korma.
Caramelized Onion
I used one large onion, sliced it thinly and cook them on high heat until they were light golden brown. It is important to not over cook the onions, take half of the onions out to be used in the layering. Don’t skip caramelizing onions because it makes a huge difference in taste.
How to steam the rice
Steaming the Biryani
I like to steam biryani in the oven. First, preheat the oven to 350°F, and then steam the biryani for 25-30 minutes. Alternatively, you can also steam it on the stovetop. For a beginner, I believe the oven method is the best for steaming biryani, as the rice cooks beautifully. However, there are chances of burning it if you use the stovetop method.
Food coloring
I used red food coloring. Usually I just sprinkle a little bit of red food color on the top layer. Yellow color is because of the turmeric.
What to serve with Chicken Biryani
Biryani is a main dish, usually paired with a side salad and green chutney. You don’t need any other side dishes for chicken biryani, it’s a complete meal.
How to store left over Chicken Biryani?
I like to store any leftover biryani in an airtight container for up to three days in a refrigerator or store it in a freezer for a couple of weeks. Follow my reheating the rice guide here.
Chicken Biryani for beginners
Ingredients
- 2.2 lbs chicken or 1 KG
- 1/2 packet shan Bombay biryani masala
- 1/2 packet Shan Memoni mutton biryani masala
- 1 tsp cumin powder
- 1 tbsp coriander powder
- 2 large tomatoes
- 1/4 cup yogurt
- 1 large onion
- 1 cup oil
- 1 tbsp ginger paste
- 1 tbsp garlic paste
For rice
- 4 cups rice
- 4 tsp salt
- 2 tbsp white vinegar or lemon juice
- 1 tbsp cumin seeds
- 2 Bay leaves
- 2-3 green chilies
- water for boiling rice
- 1/3 tsp food coloring red or orangr
Instructions
- Wash and soak long grain basmati rice for 30 minutes.
Prepare korma
- Peel and thinly slice your onions, heat oil in a pan and add onions.
- Cook onions until they are golden brown, take half of the onions out for later.
- In the remaining onions, add chicken, ginger garlic, biryani masala, cumin and coriander powder.
- Mix everything and cook for few minutes.
- Add tomatoes and yogurt. Cook the chicken for about 10 minutes or until oil will come to the surface.
Boil rice for biryani
- In a big pot add water to boil the rice, add salt, bay leaves, green chilies and cumin seeds as well.
- Once water starts boiling, drain the soaked rice and add into the boiling water.
- Keep cooking uncovered, and add vinegar( it’ll help the rice to cook beautifully, rice will have nice color and texture)
- Once your rice are about 80% cooked, drain them.
Layer the biryani
- Add some oil at the bottom of an oven proof dish, add half of the rice.
- Then add a layer of chicken korma and add remaining rice on top of it.
- Sprinkle browned onions, some food coloring and tightly cover it with a foil paper.
- Bake at 350 F for about 25-30 minutes.
- Fluff the rice and enjoy