- Combine cumin, clove powder, garam masala, turmeric, minced garlic, chili powder, lime juice, salt, and pepper in a bowl to create the marinade.
- Coat chicken pieces evenly with the marinade and let marinate for at least 30 minutes.
- Rinse basmati rice until the water runs clear, then soak in water for 15-30 minutes. Drain thoroughly.
- Heat olive oil in a large, heavy-bottomed pan or Dutch oven. Fry sliced onions until golden brown and caramelized, then set aside.
- Add marinated chicken to the pan and sear until golden brown on all sides (not fully cooked).
- Stir in chopped tomatoes, cinnamon stick, cardamom pods, bay leaves, peppercorns, dried lime (loomi), and half of the fried onions. Cook for 5-7 minutes, stirring occasionally.
- Pour in water or broth and add stock cubes (or bouillon). Bring to a boil, then reduce heat and simmer until chicken is about 70-80% cooked.
- Gently add drained rice to the pan, spreading it evenly. Do not stir. Simmer until the liquid is mostly absorbed and the rice is almost tender.
- Top with remaining fried onions, chopped coriander, saffron water, and ghee. Cover tightly and steam on low heat for 10-15 minutes.
- Remove from heat and let rest, covered, for 10 minutes. Fluff rice gently with a fork and serve warm.
- Calories:550 kcal25%
- Energy:2301 kJ22%
- Protein:35 g28%
- Carbohydrates:60 mg40%
- Sugar:5 mg8%
- Salt:400 g25%
- Fat:25 g20%
Last Updated on 2 months by Neha Deshmukh
Authentic Chicken Biryani Recipe – Cumin, Kashmiri Chili & Saffron Flavors
Hey everyone! If you’ve ever dreamed of making restaurant-style Chicken Biryani at home, you’re in the right place. This recipe is a little bit of a project, but trust me – the incredible aroma and flavor are so worth it. I first attempted Biryani years ago, and while it wasn’t perfect, the process sparked a love for this iconic dish that I’ve been perfecting ever since. Let’s get cooking!
Why You’ll Love This Recipe
This isn’t just a Chicken Biryani recipe; it’s the Chicken Biryani recipe I’ve honed over years of experimenting. It’s packed with fragrant spices, tender chicken, and fluffy basmati rice. The combination of cumin, Kashmiri chili, and saffron creates a truly unforgettable flavor profile. Plus, it’s perfect for special occasions or when you just want to treat yourself to something truly delicious.
Ingredients
Here’s what you’ll need to create this masterpiece:
- 1 kg chicken
- ¾ tsp cumin powder
- ¼ tsp clove powder
- 2 tsp bezaar spice mix
- 1 ½ tsp turmeric powder
- 4 garlic cloves
- 3 tsp Kashmiri chili powder
- 1 lime juice
- 2 ½ cups basmati rice
- ¼ cup olive oil
- 3 large onions
- 3 large tomatoes
- 2 dried lemon (loomi)
- 3 cinnamon sticks
- 6 bruised cardamom
- 2 bay leaves
- 1 tbsp black peppercorn
- 4 cups water
- 2 chicken stock cubes
- 1 bunch coriander leaves
- 1 pinch saffron
- 3 tbsp boiling water
- 2 tbsp ghee
Ingredient Notes
Let’s talk about a few key ingredients to ensure your Biryani turns out amazing:
Basmati Rice: Choosing the Right Grain
Basmati is essential for Biryani. Look for aged basmati rice – it’s longer, fluffier, and less likely to become mushy. I usually rinse my rice thoroughly until the water runs clear. This removes excess starch and helps achieve that perfect, separate grain texture.
Bezaar Spice Mix: Understanding This Regional Blend
Bezaar is a North Indian spice blend, and its composition can vary. Typically, it includes ingredients like black peppercorns, cumin seeds, coriander seeds, fennel seeds, and sometimes nutmeg and mace. You can find it at Indian grocery stores, or make your own!
Kashmiri Chili Powder: Color and Mild Heat
Kashmiri chili powder is known for its vibrant red color and mild heat. It adds a beautiful hue to the Biryani without overpowering the other flavors. If you can’t find it, you can substitute with regular chili powder, but use less to control the spice level.
Loomi (Dried Lemon): A Unique Sour Flavor
Loomi adds a unique, tangy, and slightly smoky flavor to the Biryani. It’s a staple in Middle Eastern and Indian cuisine. If you can’t find loomi, you can substitute with the juice of ½ a lemon, but it won’t be quite the same.
Saffron: The Golden Touch of Biryani
Saffron is the most expensive spice in the world, but a little goes a long way! It adds a beautiful golden color and a delicate floral aroma to the Biryani. Soaking it in warm water helps release its flavor and color.
Step-By-Step Instructions
Alright, let’s get down to business!
- First, let’s make the marinade. In a bowl, mix together the cumin powder, clove powder, bezaar spice mix, turmeric powder, minced garlic, Kashmiri chili powder, lime juice, salt, and pepper.
- Now, coat the chicken pieces evenly with the marinade. Make sure every piece is well covered! Let it sit for at least 30 minutes – longer is even better, allowing the flavors to really penetrate the chicken.
- While the chicken marinates, rinse the basmati rice and soak it in water for 15 minutes. Then, drain it well.
- Heat the olive oil in a large, heavy-bottomed pan (a Dutch oven works great!). Fry the sliced onions until they’re beautifully caramelized – this takes patience, but it’s crucial for the flavor. Once golden brown and crispy, set them aside.
- Add the marinated chicken to the pan and sear it until golden on both sides. Don’t worry about cooking it all the way through at this stage.
- Stir in the chopped tomatoes, cinnamon sticks, bruised cardamom, bay leaves, black peppercorns, loomi, and half of the fried onions. Cook for about 2 minutes, letting the spices bloom.
- Pour in the water and add the chicken stock cubes. Bring the mixture to a boil, then reduce the heat and simmer until the chicken is about 70% cooked.
- Add the drained rice to the pan, spreading it evenly over the chicken. Simmer until the liquid is absorbed and the rice is tender.
- Top the Biryani with the remaining fried onions, chopped coriander leaves, saffron water, and ghee. Cover the pan tightly and steam for 10 minutes on low heat. This is the magic moment!
- Finally, let the Biryani rest for 10 minutes off the heat. Fluff the rice gently with a fork and serve warm.
Expert Tips
- Don’t skip the caramelizing of the onions – it adds so much depth of flavor.
- Using a heavy-bottomed pan prevents the Biryani from sticking and burning.
- Be gentle when fluffing the rice to avoid breaking the grains.
Variations
Spice Level Adjustment: If you prefer a milder Biryani, reduce the amount of Kashmiri chili powder. For a spicier kick, add a pinch of cayenne pepper.
Vegan Biryani Adaptation: Substitute the chicken with vegetables like potatoes, cauliflower, and carrots. Use vegetable broth instead of chicken stock cubes, and replace the ghee with vegan butter or more olive oil.
Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the ingredients of your stock cubes and spice mixes to ensure they don’t contain any hidden gluten.
Festival Adaptations (Eid, Diwali): Biryani is a staple at festive gatherings! Feel free to add a handful of dried fruits like raisins or apricots for a touch of sweetness during special occasions.
Serving Suggestions
Biryani is a complete meal in itself, but it pairs beautifully with raita (yogurt dip), a simple salad, or some papadums. A cool glass of lassi (yogurt drink) is the perfect accompaniment.
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, adding a splash of water if needed to prevent it from drying out.
FAQs
What is the best type of rice to use for Biryani?
Basmati rice is the only way to go! Its long grains and delicate flavor are perfect for Biryani.
Can I make Biryani ahead of time?
You can prepare the marinade and chop the vegetables ahead of time. However, it’s best to assemble and cook the Biryani just before serving for the best texture and flavor.
What does Bezaar spice mix contain? Where can I find it?
Bezaar is a blend of spices like black peppercorns, cumin, coriander, and fennel. You can find it at Indian grocery stores or online.
How can I adjust the spice level of this Biryani?
Adjust the amount of Kashmiri chili powder to control the heat.
What is Loomi and can I substitute it?
Loomi is dried lemon, adding a unique sour flavor. You can substitute with lemon juice, but it won’t be exactly the same.
How do I know when the Biryani is perfectly cooked?
The rice should be tender and fluffy, and the liquid should be fully absorbed. The chicken should be cooked through.
Can I use a different type of oil instead of olive oil and ghee?
You can use vegetable oil or sunflower oil instead of olive oil, but ghee adds a unique richness and flavor that’s hard to replicate.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
