Authentic Chicken Biryani Recipe- Saffron, Mint & Spice Infused

Last Updated on 4 months by Neha Deshmukh

Authentic Chicken Biryani Recipe – Saffron, Mint & Spice Infused

Hey everyone! If you’ve ever dreamed of making restaurant-style biryani at home, you’re in the right place. This Chicken Biryani recipe is a family favourite, and honestly, it’s not as intimidating as it looks. I remember the first time I attempted it – a little chaotic, but the incredible aroma filling the kitchen made it all worthwhile! Get ready for layers of flavour, tender chicken, and fluffy rice. Let’s dive in!

Why You’ll Love This Recipe

This isn’t just a biryani recipe, it’s the biryani recipe you’ll turn to again and again. It’s packed with aromatic spices, infused with the delicate flavour of saffron, and brightened with fresh mint and coriander. 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 the flavours, creating a biryani that’s unbelievably tender and fragrant.

Ingredients

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

• 1 kg chicken
• 2 large onions, finely sliced
• 3 tbsp chopped coriander leaves
• 1/3 cup pudina (mint) leaves
• 1/2 tsp saffron
• 3 tbsp lukewarm milk
• To taste salt (approx. 1 3/4 tsp)
• 2 tbsp ghee
• 4 tbsp oil
• 3/4 cup sour thick curd/yogurt
• 8-10 green chillis, slit
• 1 1/2 tbsp ginger garlic paste
• 1 tbsp red chilli powder
• 1/4 tsp turmeric powder
• 3/4 tbsp coriander powder
• 1/2 cup chopped coriander leaves
• 1/2 cup pudina (mint) leaves
• 1 lemon juice
• 8 cloves
• 1 inch cinnamon stick
• 4 cardamom pods
• 3/4 tsp shah jeera (caraway seeds)
• 12 pepper corns
• 4 cups Basmati rice
• 6 cloves
• 3 cardamoms
• 1 inch cinnamon stick
• 3 bay leaves
• 1 marathi mogga (stone flower)
• 1 star anise
• 1 tbsp oil
• 1 1/2 tbsp salt

Ingredient Notes

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

• Basmati Rice: This is non-negotiable! Basmati’s long grains and delicate aroma are key. Look for aged Basmati for the best texture.
• Saffron: A little goes a long way. Soaking it in warm milk releases its colour and flavour beautifully. Don’t skip this – it adds that signature biryani hue and a subtle floral note.
• Shah Jeera: Also known as black caraway, shah jeera has a more intense, earthy flavour than regular cumin. It’s a classic biryani spice, but if you can’t find it, you can substitute with regular cumin seeds (though the flavour won’t be quite the same).
• Ghee vs. Oil: Ghee adds a richness and flavour that oil just can’t match. I love using a combination of both – ghee for frying the onions and a little oil for layering.
• Biryani Masala Variations: Every family has their own secret biryani masala blend! Some add dried rose petals, others include fennel seeds. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Chicken: In a large bowl, combine the chicken with yogurt, green chillies, ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, lemon juice, and salt. Mix well and let it marinate for at least 6 hours, or even overnight for maximum flavour.
2. Prepare the Biryani Masala Powder: Grind together cloves, cinnamon, cardamom, shah jeera, and peppercorns into a fine powder. This is best done fresh, but you can make it ahead of time and store it in an airtight container.
3. Parboil the Rice: Wash the Basmati rice thoroughly until the water runs clear. In a large pot, combine the rice with whole spices (cloves, cardamom, cinnamon stick, bay leaves, marathi mogga, star anise) and salt. Add enough water to cover the rice by about an inch. Bring to a boil, then reduce heat and simmer for about 7-8 minutes, until the rice is about half-cooked. Drain immediately and spread it out on a tray to prevent it from sticking.
4. Fry the Onions: Heat ghee and oil in a heavy-bottomed pot. Fry the sliced onions until they are golden brown and crispy. This takes patience, but trust me, it’s worth it! Remove from the pot and set aside.
5. Layer the Biryani: Now for the fun part! In the same pot, start layering the marinated chicken and parboiled rice. Sprinkle fried onions, chopped mint, and saffron milk between each layer. Repeat until all the chicken and rice are used, ending with a layer of rice.
6. Dum Cooking: This is where the magic happens. Seal the pot tightly with wheat dough (or a tight-fitting lid secured with foil). Cook on very low heat for about 30 minutes. This slow cooking process allows the flavours to meld together and the rice to finish cooking perfectly.
7. Rest & Serve: Turn off the heat and let the biryani rest for 10 minutes before gently fluffing the layers with a fork. Serve hot with raita.

Expert Tips

• Perfect Dum Cooking: The key to successful dum cooking is low and slow heat. You want to gently steam the biryani, not boil it.
• Rice Texture: Don’t overcook the rice during the parboiling stage. It should be about 70-80% cooked.
• Avoiding Soggy Biryani: Make sure to drain the rice thoroughly after parboiling. Also, don’t overdo the saffron milk – a little goes a long way.

Variations

• Vegan Biryani: Swap the chicken for chickpeas or jackfruit, and use plant-based yogurt.
• Gluten-Free Biryani: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustments: Adjust the number of green chillies and the amount of red chilli powder to suit your taste.
• Festival Adaptations: This biryani is a staple for Ramadan and Eid celebrations. My grandmother always made a huge pot to share with the community!

Serving Suggestions

Biryani is a complete meal in itself, but here are a few ideas for accompaniments:

• Raita: Cucumber raita, onion raita, or pineapple raita are all delicious choices.
• Salad: A simple onion and tomato salad with a squeeze of lemon juice.
• Mirchi ka Salan: A spicy chilli curry that’s a classic Hyderabadi accompaniment.

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

1. What type of rice is best for biryani and why?
Basmati rice is the best choice because of its long grains, delicate aroma, and ability to stay separate after cooking.

2. Can I make the biryani masala powder ahead of time?
Yes, absolutely! You can grind the spices and store them in an airtight container for up to a month.

3. How do I prevent the biryani from sticking to the bottom of the pot?
Using a heavy-bottomed pot and ensuring the heat is on low are key. You can also lightly grease the bottom of the pot with ghee or oil.

4. What is ‘dum’ cooking and why is it important for biryani?
‘Dum’ cooking is a slow cooking technique where the pot is sealed to trap steam, allowing the flavours to meld together and the rice to cook perfectly. It’s essential for achieving that authentic biryani flavour and texture.

5. Can I use a pressure cooker for making biryani?
While it’s possible, it’s not recommended. Pressure cooking can result in mushy rice and a loss of flavour.

6. What is Marathi Mogga and can I substitute it?
Marathi Mogga (stone flower) adds a unique flavour and aroma. If you can’t find it, you can omit it or try substituting with a pinch of dried rose petals.

Enjoy making this biryani! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!