Chicken Biryani Recipe- Saffron Rosewater & Bezaar Spice Flavors

Last Updated on 2 months by Neha Deshmukh

Chicken Biryani Recipe – Saffron Rosewater & Bezaar Spice Flavors

Hey everyone! If you’ve ever craved that incredibly fragrant, flavorful, and satisfying Chicken Biryani, you’re in the right place. I remember the first time I attempted biryani – it felt a little daunting, honestly! But trust me, with a little patience and this recipe, you’ll be rewarded with a dish that’s so worth the effort. This isn’t just a meal; it’s an experience. Let’s get cooking!

Why You’ll Love This Recipe

This Chicken Biryani isn’t your average weeknight dinner. It’s a celebration of flavors – the warm spice of bezaar, the delicate aroma of saffron and rosewater, and the tang of dried lime. It’s a dish that’s perfect for special occasions, family gatherings, or when you just want to treat yourself to something truly delicious. Plus, the ‘dum’ cooking method locks in all those amazing flavors, making every bite incredibly tender and aromatic.

Ingredients

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

• 1 kg chicken, cut into medium pieces
• 2 tsp bezaar spices
• To taste salt
• 1 tbsp olive oil (for marinating)
• 4 tbsp olive oil
• 2 medium onions, sliced
• 1 tsp ginger garlic paste
• 2 cardamom pods
• 1 cinnamon stick
• 2 cloves
• 0.5 tsp coriander powder
• 0.75 tsp turmeric powder
• 1 tsp bezaar spice
• 3 green chillies, chopped
• 2 dried lime (loomi)
• 3 tomatoes, chopped
• 3 cups basmati rice, soaked
• 1 tbsp olive oil (for rice)
• 1 lime juice
• 1 tbsp ghee
• 4-5 tbsp fried onions
• As needed fried cashews and raisins
• For garnish: coriander leaves
• 1 fat pinch of saffron soaked in rose water

Ingredient Notes

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

• Bezaar Spices: This is the heart and soul of the biryani. It’s a blend of spices that varies regionally, but typically includes mace, nutmeg, peppercorns, and stone flower. You can find it at Indian grocery stores, or make your own blend!
• Basmati Rice: Long-grain basmati is essential for that fluffy, separate-grain texture. Soaking the rice for at least 30 minutes (I usually do an hour) helps it cook evenly and become beautifully tender.
• Dried Lime (Loomi): Don’t skip this! It adds a unique tangy, almost smoky flavor that’s characteristic of many Gulf and Middle Eastern biryanis. Poking a few holes in it before adding it to the masala helps release its flavor.
• Saffron-Rosewater Blend: This is pure luxury! The saffron gives a beautiful color and subtle flavor, while the rosewater adds a delicate floral aroma. A little goes a long way.
• Olive Oil: I prefer using olive oil for a lighter flavor, but you can substitute with vegetable oil or ghee if you prefer.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, marinate the chicken pieces with the 2 tsp bezaar spices and salt for at least 30 minutes. This allows the flavors to really penetrate the chicken.
2. Heat 1 tbsp olive oil in a pan and cook the marinated chicken until it’s about 70-80% done. We’re not fully cooking it here, just getting a nice sear and some initial flavor. Set it aside.
3. In a large, heavy-bottomed pan (a Dutch oven works great!), heat 4 tbsp olive oil over medium heat. Add the sliced onions and sauté until they turn golden brown and softened.
4. Add the ginger garlic paste, cardamom pods, cinnamon stick, and cloves. Sauté for another minute until fragrant. Don’t let the garlic burn!
5. Stir in the coriander powder, turmeric powder, 1 tsp bezaar spice, chopped green chilies, and dried lime. Cook for a couple of minutes, stirring constantly, until the spices are fragrant.
6. Add the chopped tomatoes and cook until they break down into a thick, flavorful masala. This might take about 5-7 minutes.
7. Now, add half of the saffron-rosewater blend and the partially cooked chicken into the masala. Adjust the seasoning with salt as needed and simmer for just 2 minutes. Set this aside.
8. Time for the rice! Boil water in a pot with salt, 1 tbsp olive oil, and lime juice. Add the soaked basmati rice and cook for 10-12 minutes, until it’s al dente – slightly firm to the bite. Drain the rice well.
9. Layer the cooked rice evenly over the chicken masala in the pan.
10. Drizzle the remaining saffron-rosewater blend and ghee over the top of the rice.
11. Seal the pan tightly with a lid or a double layer of aluminum foil. This is crucial for the ‘dum’ cooking process.
12. Cook on low heat for 15-20 minutes, or in a preheated oven at 180°C (350°F) for the same amount of time. This slow cooking process allows the flavors to meld together beautifully.

Expert Tips

• Don’t overcook the chicken: Remember, it will continue to cook during the ‘dum’ process.
• Use a heavy-bottomed pan: This prevents the biryani from sticking and burning.
• Be patient with the ‘dum’: Resist the urge to lift the lid! The steam is what cooks the biryani and infuses it with flavor.

Variations

• Vegan Adaptation: Substitute the chicken with chickpeas, potatoes, or a mix of vegetables. Use vegan ghee or oil instead of regular ghee.
• Spice Level Adjustment: Adjust the number of green chilies to your liking. You can also add a pinch of red chili powder for extra heat.
• Regional Biryani Styles:
  • Lucknowi Biryani: Known for its delicate flavors and subtle spicing.
  • Hyderabadi Biryani: A spicier, more robust version, often cooked with meat and potatoes.
  • Kolkata Biryani: Features potatoes and boiled eggs, and is known for its mild sweetness. My grandmother always added a touch of kewra water to hers!

Serving Suggestions

Serve this biryani hot, garnished with fried onions, cashews, raisins, and fresh coriander leaves. It pairs perfectly with raita (yogurt dip) and a simple salad.

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 Bezaar spice and where can I find it? Bezaar is a complex spice blend, traditionally used in Gulf cuisine. You can find it at Indian or Middle Eastern grocery stores. If you can’t find it, you can try making your own with mace, nutmeg, black peppercorns, and stone flower.
• Can I use a different type of rice for this biryani? While basmati is best, you can use other long-grain rice varieties in a pinch. Just be sure to adjust the cooking time accordingly.
• How do I achieve the perfect ‘dum’ for biryani? A tight-fitting lid or a double layer of aluminum foil is key. The goal is to trap the steam inside the pan.
• What is the purpose of adding dried lime/loomi to biryani? Dried lime adds a unique tangy, smoky flavor that complements the spices beautifully.
• Can this biryani be made in an Instant Pot? Yes! There are many Instant Pot biryani recipes available online. You’ll need to adjust the cooking times and liquid amounts accordingly.

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!