Chicken Biryani Recipe – Authentic Indian Rice & Coconut Milk Delight

Last Updated on 2 months by Neha Deshmukh

Chicken Biryani Recipe – Authentic Indian Rice & Coconut Milk Delight

Hey everyone! If you’ve ever craved that incredibly fragrant, flavorful, and satisfying Indian feast that is Chicken Biryani, you’re in the right place. I remember the first time I attempted this – it felt a little daunting, but the result was so worth it. Now, I’m sharing my go-to recipe with you, so you can experience the magic too! This version uses coconut milk for a lovely richness, and it’s cooked in a pressure cooker for convenience, but trust me, it tastes like it’s been simmering all day.

Why You’ll Love This Recipe

This Chicken Biryani isn’t just a meal; it’s an experience. It’s perfect for special occasions, family gatherings, or when you just want to treat yourself to something truly delicious. The combination of tender chicken, fluffy rice, aromatic spices, and creamy coconut milk is simply divine. Plus, the pressure cooker makes it surprisingly achievable even on a weeknight! It serves 5, takes about 20 minutes to prep, and around 15 minutes to cook.

Ingredients

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

• 1 kg chicken
• 3 cups rice (Basmati is best!)
• 2 tbsp ghee
• 1 tsp cloves
• 1 tsp black peppercorns
• 2 cardamoms
• 1 small cinnamon stick
• 1 large bay leaf
• ¾ tsp fennel seeds
• 3 large onions
• 4 green chillies
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 3 tbsp coriander leaves, chopped
• 2 large tomatoes
• ½ tbsp coriander powder
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• 1-1 ½ cup hot water
• 1-1 ½ cup coconut milk

Ingredient Notes

Let’s talk ingredients! A few things make all the difference in a good biryani.

• Whole Spices: Don’t skimp on the whole spices! They’re the foundation of the biryani’s aroma. Gently toasting them in ghee really wakes up their flavors.
• Rice: Traditionally, aged Basmati rice is used. It stays fluffy and doesn’t get mushy. If you can find it, it’s worth the splurge!
• Ghee: Ghee (clarified butter) adds a beautiful richness. You can substitute with oil, but ghee really elevates the flavor.
• Coconut Milk: Coconut milk usage varies regionally. Some prefer a thicker, richer coconut milk, while others like a lighter touch. Feel free to adjust the amount to your liking. I personally love a good, full-fat coconut milk for extra creaminess.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Sauté the Spices: Heat the ghee in a 7-liter pressure cooker over medium heat. Add the cloves, peppercorns, cardamom, cinnamon stick, bay leaf, and fennel seeds. Sauté until fragrant – about a minute. You’ll know they’re ready when your kitchen smells amazing!
2. Onions & Chillies: Add the sliced onions and slit green chillies. Cook until the onions turn translucent and start to soften. This takes about 5-7 minutes.
3. Ginger & Garlic: Stir in the ginger and garlic paste. Cook for another couple of minutes until the raw aroma disappears. Nobody wants raw ginger or garlic in their biryani!
4. Tomato Time: Add the chopped tomatoes and cook until they become mushy. Then, mix in the coriander powder, turmeric powder, red chilli powder, and salt. Cook for a few more minutes until the oil starts to separate from the masala.
5. Chicken In: Add the chicken pieces and cook for about 5 minutes, until they’re about ¾ done. They don’t need to be fully cooked at this stage.
6. Rice & Liquid: Pour in the hot water and coconut milk. Add the washed rice, stir well, and check the seasoning. Make sure everything is nicely combined.
7. Pressure Cook: Close the pressure cooker lid and cook on medium flame for 1 whistle. Once the whistle blows, turn off the heat and let the pressure release naturally. Don’t try to force it open!
8. Fluff & Garnish: Once the pressure has released, open the lid and gently fluff the biryani with a fork. Garnish with fried cashews and raisins. Serve warm with raita and pickle.

Expert Tips

• Don’t Overcook the Rice: The rice should be cooked through but still have a slight bite.
• Layering (Optional): For a more traditional biryani, you can layer the rice and chicken. This isn’t essential for the pressure cooker method, but it adds a nice visual appeal.
• Resting Time: Letting the biryani rest for 10-15 minutes after cooking allows the flavors to meld together beautifully.

Variations

• Vegan Adaptation: Swap the chicken for vegetables like potatoes, cauliflower, and carrots. Use vegetable oil instead of ghee.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to ¼ tsp or omit it altogether.
  • Medium: Use ½ tsp red chilli powder (as in the recipe).
  • Hot: Increase the red chilli powder to ¾ tsp or add a pinch of cayenne pepper.
• Festival Adaptations: This biryani is a staple for Eid and Diwali celebrations in many Indian households. My aunt always adds a pinch of saffron for a festive touch during Diwali!

Serving Suggestions

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

• Raita: A cooling yogurt-based dip.
• Pickle: Adds a tangy kick.
• Salad: A simple onion and cucumber salad is a refreshing side.
• Mirchi ka Salan: A spicy chili curry (a Hyderabadi favorite!).

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 type of rice is best for biryani?

Basmati rice is the gold standard! Its long grains and delicate flavor make it perfect for biryani.

Can I make this biryani without a pressure cooker?

Yes, you can! Cook it in a heavy-bottomed pot on the stovetop. It will take longer (about 45-60 minutes) and require more attention to prevent sticking.

How can I adjust the spice level of this biryani?

Easily! Adjust the amount of red chilli powder as mentioned in the “Spice Level Adjustment” section above.

What is the best way to layer biryani for optimal flavor?

While not essential for this pressure cooker recipe, layering involves arranging partially cooked rice and chicken in alternating layers. This isn’t necessary with the pressure cooker method as the flavors meld beautifully during the cooking process.

Can I marinate the chicken beforehand for a more tender result?

Absolutely! Marinating the chicken in yogurt and spices for at least 30 minutes (or even overnight) will make it incredibly tender.

What accompaniments go best with Chicken Biryani?

Raita, pickle, and a simple salad are classic choices.

How long does leftover biryani stay fresh?

Up to 3 days in the refrigerator in an airtight container.