Authentic Chicken Biryani Recipe- Spiced with Kalpasi & Star Anise

Last Updated on 2 months by Neha Deshmukh

Authentic Chicken Biryani Recipe- Spiced with Kalpasi & Star Anise

Hey everyone! If you’ve ever dreamed of making restaurant-style Chicken Biryani at home, you’re in the right place. This isn’t just any biryani recipe; it’s the one I’ve been perfecting for years, packed with fragrant spices and that incredible depth of flavour you just can’t get anywhere else. I first made this for a family gathering, and it was a huge hit – honestly, it disappeared in minutes! Let’s get cooking.

Why You’ll Love This Recipe

This Chicken Biryani is special. It’s a beautiful blend of aromatic spices, tender chicken, and fluffy basmati rice. The secret? A generous helping of whole spices, roasted to perfection, and the unique addition of kalpasi (stone flower) and star anise. It’s a little bit of effort, but trust me, the results are SO worth it. It’s perfect for celebrations, a weekend feast, or just when you’re craving something truly delicious.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 tablespoon groundnut oil (approx. 15ml)
• 1 star anise
• 2 inch cinnamon stick
• 4 cloves
• 1 teaspoon fennel seeds
• 2 teaspoons coriander seeds
• 0.5 teaspoon black pepper
• 3 cardamom pods
• 1 small kal pasi (stone flower)
• 1 teaspoon poppy seeds
• 2 garlic pods
• 2 inch ginger
• 6 green chillies
• 1 handful shallots
• 2 cups basmati rice (approx. 300g)
• 2 tablespoons ghee (approx. 30ml)
• 2 tablespoons groundnut oil (approx. 30ml)
• 2 bay leaves
• 2 sprigs curry leaves
• 0.5 cup sliced onions (approx. 75g)
• 1 teaspoon red chilli powder
• 0.25 teaspoon turmeric powder
• 2 chopped tomatoes
• 2 tablespoons mint leaves
• 2 tablespoons coriander leaves
• 0.25 cup plain curd (approx. 60ml)
• 750 grams bone-in chicken
• 2 teaspoons salt
• 3 cups water (approx. 720ml)
• 0.5 lime juice

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Kalpasi (Stone Flower): This is a game-changer! It adds a smoky, earthy flavour that’s so unique to South Indian biryanis. You can find it in Indian grocery stores or online. Don’t skip it if you can help it!
• Star Anise: Adds a beautiful liquorice-like aroma. A little goes a long way.
• Basmati Rice: This is crucial. Use good quality, aged basmati rice for the best fluffy texture. I prefer the long-grain variety. Soaking the rice for 15 minutes is key – it helps it cook evenly and stay separate.
• Chicken: Bone-in chicken is best for flavour, but you can use boneless if you prefer.
• Groundnut Oil: I love the flavour it imparts, but you can substitute with vegetable oil if needed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Spice it Up: Heat 1 tablespoon of groundnut oil in a pan over medium heat. Add the star anise, cinnamon, cloves, fennel seeds, coriander seeds, black pepper, cardamom, kalpasi, and poppy seeds. Roast until fragrant – about 2-3 minutes. Be careful not to burn them!
2. Sauté the Aromatics: Add the garlic, ginger, green chillies, and shallots to the pan. Sauté for another 2 minutes until softened.
3. Make the Masala Paste: Grind the roasted spice mixture with about ½ cup of water into a smooth paste. Set aside.
4. Build the Base: In a pressure cooker, heat the ghee and 2 tablespoons of groundnut oil. Add the bay leaves and curry leaves, and sauté until they sizzle. Then, add the sliced onions and cook until golden brown.
5. Add the Powders & Tomatoes: Stir in the red chilli powder and turmeric powder. Cook for 30 seconds, then add the chopped tomatoes, mint, and coriander leaves. Cook for another minute until the tomatoes soften.
6. Masala Time!: Mix in the ground masala paste and curd. Cover and simmer for 5 minutes, stirring occasionally to prevent sticking.
7. Chicken In!: Add the chicken and salt. Cover the pressure cooker and cook for 10-12 minutes without adding any water. The chicken will release its own juices.
8. Rice Prep: While the chicken is cooking, soak the 2 cups of basmati rice in water for 15 minutes.
9. Layer & Cook: Add 3 cups of water and lime juice to the cooked chicken. Bring to a boil. Drain the soaked rice and gently add it to the chicken mixture.
10. Pressure Cook: Close the pressure cooker lid and cook for 2 whistles (about 5-6 minutes). Let the pressure release naturally before opening. This is important!

Expert Tips

• Don’t overcook the rice! You want it fluffy, not mushy.
• Low and slow is key. Simmering the masala allows the flavours to meld beautifully.
• Patience is a virtue. Letting the pressure release naturally ensures the biryani is perfectly cooked.

Variations

• Vegan Adaptation: Use plant-based “chicken” and plant-based yogurt. It’s surprisingly delicious!
• Gluten-Free: This recipe is naturally gluten-free.
• Spice Level: Adjust the amount of green chillies and red chilli powder to your liking. For mild, use 2 green chillies and ½ teaspoon of red chilli powder. For hot, use 8 green chillies and 1.5 teaspoons of red chilli powder.
• Festival Adaptations: My aunt always adds a pinch of saffron to the rice when making this for Eid. It adds a beautiful colour and aroma. For Diwali, we sometimes add a handful of fried onions for extra crunch.

Serving Suggestions

Serve hot with raita (yogurt dip) and a side of mirchi ka salan (chilli curry). A simple onion and tomato salad also complements the biryani perfectly.

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

• What is Kalpasi and where can I find it? Kalpasi, also known as stone flower, is a unique spice with a smoky flavour. You can find it in Indian grocery stores or online.
• What type of rice is best for Biryani? Good quality, aged basmati rice is essential for fluffy, separate grains.
• Can I make this Biryani without a pressure cooker? Yes, you can! Cook the chicken in a heavy-bottomed pot until tender, then add the rice and water and simmer on low heat until the rice is cooked through. It will take longer, but it’s still delicious.
• How can I adjust the spice level? Easily! Reduce or increase the amount of green chillies and red chilli powder.
• How do I prevent the Biryani from sticking to the bottom of the pot? Make sure to stir frequently during the simmering process and use a heavy-bottomed pot or pressure cooker.

Enjoy! I hope this recipe brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!