Authentic Chicken Biryani Recipe- Saffron, Kewra & Ghee Flavored

Last Updated on 3 months by Neha Deshmukh

Authentic Chicken Biryani Recipe – Saffron, Kewra & Ghee Flavored

Hey everyone! If you’ve ever craved that perfect, aromatic, melt-in-your-mouth Chicken Biryani, you’re in the right place. I remember the first time I attempted biryani – it felt a little daunting, but the incredible flavors were so worth it. This recipe is my go-to, and I’m excited to share it with you. It’s packed with flavor, surprisingly easy to make, and guaranteed to impress!

Why You’ll Love This Recipe

This isn’t just a biryani recipe, it’s the biryani recipe you’ll keep coming back to. We’re talking layers of tender chicken, fragrant rice, and a beautiful blend of spices. The saffron, kewra, and ghee really elevate it to something special. Plus, it’s a fantastic dish for gatherings – everyone always raves about it! It serves 6, takes about 45 minutes to cook, and only 30 minutes of prep. Let’s get cooking!

Ingredients

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

• 1 kg chicken
• 1 tbsp ginger garlic paste
• 1 tsp red chilli powder
• 1 tsp Kashmiri chilli powder
• 1 tbsp coriander powder
• 0.5 tsp cumin powder
• 1 tsp turmeric powder
• 1 tbsp garam masala powder
• 0.75 cup yogurt
• 3 cups rice (Basmati is best!)
• 1 tbsp vinegar
• 0.33 cup milk
• 3 tbsp ghee
• 1 small onion
• 1 pinch saffron
• 0.5 tsp kewra essence
• 1 tbsp kasuri methi

Ingredient Notes

Let’s talk ingredients! A few things make this biryani truly special.

• Kashmiri Chilli Powder: Don’t skip this! It gives the biryani that gorgeous, vibrant red color without adding too much heat.
• Kewra Essence: This is a game-changer for aroma. Just a tiny bit adds a beautiful floral fragrance. You can find it at most Indian grocery stores.
• Saffron: A little saffron goes a long way, adding both a beautiful golden hue and a delicate, unique flavor. It’s worth the splurge!
• Ghee: Using ghee (clarified butter) instead of oil adds a richness and depth of flavor that’s just unmatched. It’s a traditional ingredient for a reason.
• Rice: Traditionally, Biryani is made with aged Basmati rice. The grains stay separate and fluffy, absorbing all those wonderful flavors. Look for long-grain Basmati for the best results.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s get the chicken going. Pressure cook the chicken with the ginger-garlic paste, red chilli powder, Kashmiri chilli powder, coriander powder, cumin powder, turmeric, garam masala, and salt for one whistle. Once the pressure releases, reserve about 1 cup of the stock – we’ll need that later!
2. Now, gently whisk the yogurt and mix it into the cooked chicken. Be careful not to break up the chicken pieces too much. Set this aside to let the flavors meld.
3. While the chicken is resting, let’s prep the rice. Soak the rice in water for about 30 minutes. Then, boil it with vinegar and a pinch of salt until it’s about halfway cooked. Drain the rice and gently mix it with the milk.
4. Time to fry the onions! Slice the onion and fry it in ghee until it’s golden brown and crispy. These fried onions add a wonderful texture and sweetness.
5. Now for the layering! In a deep, heavy-bottomed pan, start with a layer of the chicken mixture. Top it with the parboiled rice. Sprinkle the saffron milk, fried onions, kewra essence, and kasuri methi over the rice.
6. Seal the lid tightly (this is important!). Cook on high heat for about 10 minutes, then reduce the heat to low and simmer for another 30 minutes, or until the rice is fully cooked and fluffy.
7. Finally, fluff the biryani gently with a fork and serve it hot!

Expert Tips

• Don’t overcook the rice: You want it to be about 70% cooked before layering, as it will finish cooking in the steam.
• Sealing the lid is key: This traps the steam and ensures the rice cooks evenly. You can use a dough seal if your lid isn’t airtight.
• Low and slow: Simmering on low heat is crucial for preventing sticking and ensuring the flavors meld beautifully.
• Resting time: Let the biryani rest for 5-10 minutes after cooking before fluffing. This allows the steam to redistribute and the flavors to settle.

Variations

Biryani is a dish with endless possibilities! Here are a few ideas to customize it:

• Spice Level: For a milder biryani, reduce the amount of red chilli powder. For a spicier kick, add a pinch of cayenne pepper.
• Regional Variations:
  • Hyderabadi Biryani: Known for its spicy and tangy flavors, often includes green chilies and lemon juice.
  • Lucknowi Biryani: More delicate and aromatic, with a focus on subtle flavors and tender meat.
  • Kolkata Biryani: Includes potatoes and eggs, and is known for its mild sweetness.
• Festival Adaptations: I always make this for Eid and Diwali – it’s a festive favorite! You can add a sprinkle of rose petals for a special touch during celebrations. My friend makes a vegetarian version with paneer and vegetables for Diwali.

Serving Suggestions

Biryani is a complete meal in itself, but it’s even better with some accompaniments! I love serving it with:

• Raita: A cooling yogurt dip.
• Pickle: Adds a tangy and spicy contrast.
• Papad: Crispy lentil wafers.
• Salad: A simple onion and tomato salad.

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop.

FAQs

1. What type of rice is best for biryani and why?

Basmati rice is the traditional choice! It’s long-grained, fragrant, and stays separate and fluffy when cooked. Aged Basmati is even better, as the grains are less likely to break.

2. Can I make biryani without kewra essence? What can I substitute?

Yes, you can! If you can’t find kewra essence, you can substitute it with a tiny drop of rose water, but be very careful – rose water is potent!

3. How do I prevent the biryani from sticking to the bottom of the pot?

Using a heavy-bottomed pan and cooking on low heat are key. Also, ensuring the lid is sealed tightly helps prevent sticking.

4. What is the purpose of saffron milk in biryani?

Saffron milk adds a beautiful golden color and a delicate, floral flavor to the rice. It’s a signature element of a good biryani.

5. Can I marinate the chicken overnight for a more flavorful biryani?

Absolutely! Marinating the chicken overnight will definitely enhance the flavor. Just add all the spices and yogurt to the chicken and let it sit in the fridge.

Enjoy making this delicious Chicken Biryani! I hope it becomes a family favorite in your home, just like it is in mine. Happy cooking!