Authentic Chicken Biryani Recipe – Kewra & Saffron Flavors

Last Updated on 1 month by Neha Deshmukh

Authentic Chicken Biryani Recipe – Kewra & 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 remember the first time I attempted Biryani; it felt a little daunting, but the joy on my family’s faces when they tasted it made all the effort worthwhile. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any Chicken Biryani. We’re going for authentic flavors here, layering spices and using techniques that really elevate the dish. The combination of kewra water, saffron, and a special spice blend creates a truly unforgettable experience. It’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.

Ingredients

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

• 5 tablespoon oil
• 5 medium onions, finely sliced
• 600 gms chicken
• To taste salt
• 1 teaspoon red chili powder
• ?? teaspoon garam masala powder
• 1 cinnamon stick (dalchini)
• 2 cloves (loung)
• 1 small nutmeg piece (jaiphal)
• 2 cardamoms (elaichi)
• ?? teaspoon mace powder (javitri)
• ?? teaspoon black pepper powder
• ?? teaspoon cardamom powder
• 1 teaspoon Kashmiri red chili powder
• ?? cup yogurt/curd
• 1 teaspoon kewra water
• ?? cup milk
• 1 teaspoon ghee
• As needed water
• 2 tablespoon chopped coriander leaves
• 3 mint leaves
• 3 slit green chilies
• 1 tablespoon oil
• 2 bay leaves (tej patta)
• 1 small cinnamon stick
• 2 cardamoms
• 2 cloves
• ?? teaspoon shahi zeera
• 600 gms basmati rice (soaked)
• 1 tablespoon fried onions
• 4 strands saffron (soaked in milk)
• ?? teaspoon orange food color

Ingredient Notes

Let’s talk ingredients! A few things make this Biryani special:

• Kewra Water: This adds a beautiful floral aroma. You can find it at Indian grocery stores or online. A little goes a long way!
• Saffron: Don’t skip the saffron! It gives the rice that gorgeous golden hue and a subtle, luxurious flavor. Soaking it in warm milk helps release its color and aroma.
• Shahi Zeera (Royal Cumin): This has a more delicate flavor than regular cumin and is key to authentic Biryani.
• Spice Blend: The combination of garam masala, mace, black pepper, and cardamom powder is what gives this Biryani its depth of flavor. Don’t be afraid to adjust the quantities to your liking!
• Basmati Rice: Long-grain Basmati rice is essential. It stays fluffy and doesn’t get mushy. I always soak my rice for at least 30 minutes before cooking – it helps it cook evenly.
• Regional Variations: Biryani styles vary across India! Some regions use potatoes, others add dried fruits. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start the Chicken Gravy: Heat oil in a heavy-bottomed pot. Fry the sliced onions until they’re a beautiful golden brown. This takes patience, but it’s worth it! Add the ginger-garlic paste and sauté until fragrant.
2. Marinate & Roast the Chicken: Add the chicken pieces and roast until the color changes. Now, sprinkle in the salt, red chili powder, garam masala, cinnamon, cloves, nutmeg, mace, black pepper, cardamom powder, and Kashmiri chili powder. Mix well to coat the chicken.
3. Simmer to Perfection: Cook until the oil starts to separate from the masala. This means the chicken is nicely browned and the spices are blooming. Stir in the yogurt and simmer for 15-20 minutes, or until the chicken is tender.
4. Add the Finishing Touches: Stir in the kewra water, milk, and ghee. Cook for another 2-3 minutes. Set the chicken gravy aside – it’s ready to go!
5. Prepare the Rice: While the chicken is simmering, boil water with salt, coriander, mint, green chilies, oil, bay leaves, cinnamon, cardamoms, cloves, and shahi zeera. Add the soaked rice and cook until it’s about 80% done. Drain the rice well.
6. Layer It Up: In a heavy-bottomed pot (the same one you used for the chicken is fine!), layer the rice and chicken gravy. Start with a layer of rice, then a layer of gravy, and repeat.
7. The Grand Finale – Dum Cooking: Top with fried onions, saffron milk, and a pinch of orange food color (for that beautiful color!). Seal the pot tightly – you can use a lid and then cover it with foil, or use a dough seal for a truly authentic ‘dum’.
8. Cook on Dum: Cook on high heat for 5 minutes, then reduce the heat to low and cook for 15-20 minutes. This is the ‘dum’ cooking process – it allows the flavors to meld together beautifully.
9. Fluff & Serve: Gently fluff the Biryani with a fork and serve hot with raita or salan.

Expert Tips

• The Perfect ‘Dum’: The key to a good ‘dum’ is a tight seal and low heat. You want the Biryani to steam, not burn.
• Rice Soaking: Don’t skip soaking the rice! It helps it cook evenly and prevents it from becoming mushy.
• Chicken Marination: While not essential, marinating the chicken for a few hours (or even overnight) will result in a more flavorful Biryani.

Variations

• Vegan Biryani Adaptation: Substitute the chicken with vegetables like potatoes, cauliflower, and carrots. Use plant-based yogurt and ghee.
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the labels of your spices and yogurt to ensure they haven’t been processed with gluten-containing ingredients.
• Spice Level Adjustments:
  • Mild: Reduce the amount of red chili powder and omit the green chilies.
  • Medium: Use the recipe as written.
  • Hot: Add more red chili powder and increase the number of green chilies.
• Festival Adaptations: This Biryani is a staple for Eid and Diwali celebrations in my family!

Serving Suggestions

Biryani is a complete meal in itself, but here are some ideas for sides:

• Raita: Cucumber raita, onion raita, or pineapple raita are all delicious.
• Salan: Mirchi ka Salan (chili curry) is a classic accompaniment.
• Side Dishes: A simple onion and tomato salad adds a refreshing touch.

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

1. What is the best type of rice to use for Biryani?
Basmati rice is the way to go! It’s long-grained, fragrant, and stays fluffy.

2. How can I achieve a smoky flavor in my Biryani?
You can add a piece of burning charcoal to the pot during the ‘dum’ cooking process. Place a small steel bowl on top of the Biryani, put a piece of burning charcoal in the bowl, and drizzle a little ghee over it. Immediately cover the pot tightly.

3. What is ‘dum’ cooking and why is it important?
‘Dum’ cooking is a slow cooking technique where the food is cooked in a sealed pot. It allows the flavors to meld together and creates a tender, flavorful dish.

4. Can I marinate the chicken overnight for a more intense flavor?
Absolutely! Marinating the chicken overnight will result in a more flavorful Biryani.

5. What is Kewra water and where can I find it?
Kewra water is a floral-scented water used in Indian cuisine. You can find it at Indian grocery stores or online.

6. How do I prevent the rice from sticking to the bottom of the pot?
Using a heavy-bottomed pot and cooking on low heat will help prevent the rice from sticking. You can also lightly grease the bottom of the pot with ghee before layering the rice and gravy.

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