Last Updated on 4 months by Neha Deshmukh

Authentic Chicken Biryani Recipe – Kashmiri Chili & Rose Water Flavors

Introduction

Oh, Biryani. Just the name conjures up images of celebrations, family gatherings, and that incredible aroma filling the house! It’s a dish that holds a special place in so many Indian hearts (and stomachs!). 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 truly unforgettable meal. This isn’t just a biryani recipe, it’s the biryani recipe I’ve perfected over the years, packed with flavour from Kashmiri chilies and a delicate hint of rose water.

Why You’ll Love This Recipe

This Chicken Biryani isn’t just delicious; it’s a flavour explosion! The Kashmiri red chili powder gives it a beautiful colour and a mild heat, while the fennel and garam masala add layers of warmth and complexity. The rose water? That’s my little secret for an extra touch of elegance. Plus, this recipe walks you through each step, making it surprisingly achievable even for beginner biryani makers. It’s perfect for a weekend feast or any special occasion.

Ingredients

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

• 800 gm chicken
• 2 tsp Kashmiri red chilli powder
• 1 tsp turmeric powder
• 0.5 tbsp coriander powder
• 0.5 tsp fennel powder
• 0.5 tsp cumin powder
• 0.5 tsp garam masala powder
• 1 tsp ginger paste
• 1 tsp garlic paste
• 0.5 tsp salt
• 2 tbsp vinegar
• Oil for frying
• 2 tbsp ghee
• 3 whole cloves
• 1 whole bay leaf
• 1 small piece cinnamon stick
• 2 whole cardamom pods
• 5-6 whole peppercorns
• 1 whole star anise
• 2 medium onions
• 4 slit green chillies
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 chopped tomatoes
• 1 tsp red chilli powder
• 1 tsp turmeric powder
• 0.5 tbsp coriander powder
• 0.25 cup yogurt
• Salt to taste
• 2 cups basmati rice
• 3 cups hot water
• 0.5 bunch coriander leaves
• 0.5 bunch mint leaves
• 2 tbsp garam masala powder
• 2 tbsp rose water

Ingredient Notes

Let’s talk ingredients – a few tips to make sure everything comes together perfectly:

Kashmiri Red Chili Powder

This is key for that vibrant red colour and mild heat. Don’t substitute with regular chili powder, as it will be much spicier! You can find it at most Indian grocery stores.

Fennel Powder

Fennel adds a subtle sweetness and anise-like flavour that’s characteristic of many biryani recipes. It really elevates the overall taste.

Basmati Rice – The Perfect Grain for Biryani

Long-grain basmati rice is a must. It stays fluffy and separate, unlike shorter-grain varieties that can get sticky. I always rinse my basmati rice thoroughly until the water runs clear – this removes excess starch and helps with fluffiness.

Ghee vs. Oil – Understanding the Flavor Difference

Ghee (clarified butter) adds a richness and aroma that oil simply can’t match. While you can use oil, I highly recommend using ghee for the masala – it makes a world of difference.

Regional Variations in Biryani Spices

Biryani varies hugely across India! Some regions favour more heat, others more sweetness. This recipe leans towards a more balanced flavour profile, but feel free to adjust the spices to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the chicken: In a large bowl, combine the chicken with Kashmiri red chili powder, turmeric powder, coriander powder, fennel powder, cumin powder, garam masala powder, ginger paste, garlic paste, salt, and vinegar. Make sure every piece is well coated. Marinate for at least an hour, or even better, overnight in the fridge.
2. Fry the chicken: Heat oil in a pan and shallow fry the marinated chicken until browned on both sides. Don’t worry about cooking it through completely at this stage – it will finish cooking in the biryani. Set the fried chicken aside.
3. Prepare the masala: In a deep, heavy-bottomed pan (a Dutch oven works great!), heat ghee over medium heat. Add cloves, bay leaf, cinnamon stick, cardamom pods, peppercorns, and star anise. Sauté for about a minute until fragrant.
4. Sauté the aromatics: Add sliced onions and green chilies to the pan. Cook until the onions soften and turn golden brown. Stir in ginger paste and garlic paste and sauté until fragrant.
5. Build the gravy: Add chopped tomatoes, red chili powder, turmeric powder, and coriander powder. Cook until the tomatoes break down into a thick, flavorful gravy. This is where the magic happens!
6. Combine and simmer: Whisk the yogurt until smooth and add it to the masala. Adjust salt to taste. Add the fried chicken and a little of the frying oil to the pan. Simmer for about 5 minutes, allowing the flavours to meld.
7. Parboil the rice: While the chicken is simmering, cook the rice. Bring 3 cups of water to a boil, add the basmati rice, and parboil for about 5-7 minutes, until it’s about 70% cooked. Drain the excess water.
8. Assemble the biryani: Now for the layering! Spread half of the chicken masala evenly in the bottom of the pan. Sprinkle with half of the chopped coriander and mint leaves, and half of the garam masala powder. Top with the parboiled rice, then the remaining herbs and garam masala. Drizzle with rose water.
9. Dum cooking: This is the crucial step! Seal the pot with a tight-fitting lid. You can even use a dough seal for extra security. Cook on the lowest possible heat for 20-25 minutes. This slow cooking process, called ‘dum’, allows the flavours to infuse and the rice to steam to perfection.
10. Serve: Gently fluff the biryani with a fork, being careful not to break the rice grains. Serve hot with raita, pickle, and papad.

Expert Tips

• Don’t skip the marination! It’s essential for tender, flavourful chicken.
• Use a heavy-bottomed pan to prevent the biryani from sticking and burning.
• Be patient with the ‘dum’ cooking process. Low and slow is the key.
• If you don’t have rose water, you can omit it, but it really adds a special touch.

Variations

Vegan Chicken Biryani

Swap the chicken for chickpeas or cauliflower. Use vegetable broth instead of frying oil, and ensure your yogurt is plant-based.

Gluten-Free Chicken Biryani

This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment

Reduce the amount of red chili powder for a milder biryani, or add a pinch of cayenne pepper for extra heat.

Biryani for Special Festivals (Eid, Diwali, etc.)

Biryani is a staple at many Indian festivals. Feel free to add dried fruits like cashews and raisins for a richer, more festive flavour. My aunt always adds a pinch of saffron to the rice for Diwali – it looks beautiful!

Serving Suggestions

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

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

Storage Instructions

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

FAQs

What is the secret to perfectly fluffy Biryani rice?

Rinsing the rice thoroughly and parboiling it to 70% doneness are key! Also, don’t overmix the layers when fluffing the biryani.

Can I marinate the chicken for longer than overnight?

Yes, you can! Marinating for up to 24 hours will result in even more tender and flavourful chicken.

What is ‘Dum’ cooking and why is it important for Biryani?

‘Dum’ cooking is a slow cooking technique where the pot is sealed and cooked on low heat. It allows the flavours to meld and the rice to steam to perfection, resulting in a fragrant and tender biryani.

Can I use a different type of rice for this recipe?

While basmati rice is highly recommended, you can use other long-grain rice varieties in a pinch. However, the texture won’t be quite the same.

How can I adjust the spice level of this Biryani?

Reduce the amount of red chili powder for a milder biryani, or add a pinch of cayenne pepper for extra heat. You can also adjust the number of green chilies.