Biryani is a delectable and aromatic rice dish that is originated in the Indian subcontinent but has since gained popularity worldwide. This delightful culinary masterpiece combines long-grain Basmati rice with a flavorful blend of tender meat, such as chicken, mutton, or seafood, layered with fragrant spices, herbs, and sautéed onions. The key to biryani’s allure is in its preparation method, where the rice and meat are carefully cooked together in a pot, allowing the flavors to meld harmoniously. Each bite of biryani is a fusion of textures and tastes, evoking a symphony of rich flavors that leave a lasting impression on every palate fortunate enough to savor this culinary delight.
Ingredients for Biryani
Rice
I like to use long-grain basmati rice for biryani. Sella basmati rice is good for biryani, especially for beginners. Soaking the rice helps them cook evenly, and they can fluff up beautifully.
Vinegar or lemon juice
Adding a little bit of vinegar or lemon juice when boiling the rice 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 are better for biryani.
Biryani Masala
I like to use a combination of Shan biryani masala. In addition to that, I always use cumin and coriander powder. Try to use a small quantity of salt because Store-bought masalas already have 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 make the delicious korma.
Caramelized Onion
Take one large onion, slice it thinly, and cook on high heat until they turn light golden brown. It is important to not overcook the onions, once onions are light golden brown, 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.
Steaming the Biryani
I like to steam biryani in the oven. Preheat the oven to 350°F and steam the biryani for 25-30 minutes. You can also steam the rice on the stovetop.
Food coloring
I used red food coloring. Usually, I sprinkle a little bit of red food color on the top layer. The yellow color is because of the turmeric.
What to serve with Chicken Biryani
Biryani is often served with raita, a cooling yogurt-based side dish, and a variety of accompaniments such as pickles, papadums, and salad. Some people also enjoy biryani with tangy and spicy green chutney. The combination of these different elements creates a balance of flavors and textures that is satisfying. Whether enjoyed at home, at a restaurant, or a special occasion, biryani is a dish that brings people together. Its rich and complex flavors, along with its vibrant colors and enticing aroma, make it a delightful centerpiece for any table.
How to store leftover 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.
Easy chicken biryani
Ingredients
Ingredients for korma
- 1.2 lb chicken or more use upto 2l bs
- 1 large onion
- 1 cup oil
- 1 tsp ginger
- 1 tsp garlic
- 2 tomatoes
- 1/2 cup yogurt
- 3 tbsp biryani masala of your choice
- 1 tbsp coriander powder
- 1 tsp cumin powder
Ingredients for rice
- 2 cups extra long-grain basmati rice
- 2 bay leaves
- 1/2 tsp cloves
- 2 black cardamom
- 1 tbsp cumin seeds
- 2 tsp salt
- 2 tbsp vinegar
- water to boil the rice
Ingredients for layering
- 1/2 cup cilantro chopped
- few leaves of mint
- 1/2 tsp orange or red food coloring
Instructions
Soak your rice
- Wash and soak basmati rice
Prepare korma
- Meanwhile, slice your onion, cut tomatoes, and have ginger and garlic paste ready.
- Add oil to a pan and then add sliced onions and start caramelizing them.
- Once the onions are golden, take out half of the onions, and in the remaining onions, add chicken and ginger garlic paste. Cook the chicken for 2-3 minutes.
- Add biryani masala and cumin-coriander powder. Cook for about 8-10 minutes.
- Add yogurt and keep cooking for 4-5 minutes. Don’t dry all of the liquid at this point. Keep your korma a little runny.
Boil your rice
- In a separate pot, add 10 cups of water to boil rice, add whole spices, salt, and vinegar. Add soaked rice and cook until they are 60% cooked. Rice will still have a distinct grain when you try to break it.
- with the help of a strain drain your rice and set it aside.
Layer and steam Biryani
- Preheat your oven to 350°F.
- In an oven-proof dish, add a little bit of oil from the korma. Add half of the rice, layer of the korma, and the remaining rice. Add any fresh herbs, caramelized onions, and food coloring of your choice. Cover with foil paper and bake for 25-30 minutes.
Video
Notes
- I like to steam the biryani in the oven, but you can layer the biryani in a regular pot and steam it on the stovetop.
- To steam the biryani on the stove top, after layering the biryani, cover the pot with a kitchen towel or aluminum foil and then cover it with the lid. Cook on high heat for 5 minutes, and lower the heat and steam for 15-20 minutes.