Authentic Chicken Biryani Recipe – Shahjeera & White Pepper Flavors

Last Updated on 6 months ago by Neha Deshmukh

Authentic Chicken Biryani Recipe – Shahjeera & White Pepper Flavors

Hey everyone! If you’ve ever craved that perfect, aromatic, melt-in-your-mouth Chicken Biryani, you’re in the right place. This isn’t just a biryani recipe, it’s the biryani recipe I’ve been perfecting for years – the one my family always requests. It’s got a special touch with shahjeera and white pepper that elevates the flavors to another level. Trust me, once you try this, you’ll be hooked!

Why You’ll Love This Recipe

This Chicken Biryani is more than just a meal; it’s an experience. The layers of fragrant rice, tender chicken, and aromatic spices create a symphony of flavors. It’s perfect for special occasions, family gatherings, or even just a comforting weekend dinner. Plus, the subtle warmth from the white pepper and the unique earthiness of shahjeera make it truly unforgettable. I first made this for a Diwali celebration, and it was a huge hit!

Ingredients

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

• 1 kg chicken
• 1 inch ginger
• 6-8 garlic cloves
• 3-4 green chillies
• 2 tbsp yogurt (heaped) – about 240ml
• 1 tsp white pepper powder – about 5g
• 1 tsp garam masala powder – about 5g
• 1 tsp shahjeera – about 5g
• Salt to taste
• 2 + 1 tbsp ghee – about 30ml + 15ml
• 3 cups basmati rice – about 600g
• 1 cardamom, 1 clove, 1 bay leaf, some pepper (whole spices)
• Fried onion and mint leaves for garnishing

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Shahjeera (Black Cumin): This is a key ingredient! It has a slightly smoky, earthy flavor that’s unique to biryani. If you can’t find it, caraway seeds are the closest substitute, but it won’t be quite the same.
• White Pepper Powder: Don’t skip this! It adds a subtle warmth that’s different from black pepper. It’s a little trick my grandmother taught me.
• Basmati Rice: Long-grain basmati is essential for fluffy, separate grains. I prefer aged basmati for the best texture.
• Ghee: Ghee adds a richness and aroma that butter just can’t match. Traditionally, homemade ghee is best, but good quality store-bought ghee works too. Different regions in India have different preferences for ghee – some prefer cow’s ghee, others buffalo’s!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut the chicken into medium-sized pieces, wash thoroughly, and drain well.
2. Now, grind the ginger, garlic, and green chilies into a smooth paste. Mix this paste with the yogurt.
3. Add the white pepper powder, garam masala, shahjeera, and salt to the chicken. Rub the spices in really well – this is where the flavor starts to build! Marinate for at least an hour, or even better, overnight.
4. Heat 2 tablespoons of ghee in a heavy-bottomed pot. Add the marinated chicken with all the marinade and cook on low heat until the chicken is almost done – about 20-25 minutes.
5. While the chicken is cooking, rinse the basmati rice until the water runs clear. Cook it in salted water with the whole spices until it’s about 80% done. Drain and set aside. Don’t overcook the rice!
6. Layer the cooked rice over the chicken. Top with the fried onions, mint leaves, and the remaining 1 tablespoon of ghee.
7. Cover the pot tightly – this is crucial for the ‘dum’ cooking process. Cook on very low heat for 15-20 minutes. I usually place a heavy skillet on top of the lid to ensure a good seal.
8. Let the biryani rest for 10 minutes without opening the lid. This allows the flavors to meld together.
9. Finally, fluff the rice gently to mix it with the chicken. Serve hot!

Expert Tips

• Marination is Key: The longer you marinate the chicken, the more flavorful it will be.
• Low and Slow: Cooking on low heat is essential for tender chicken and perfectly cooked rice.
• Don’t Peek!: Resist the urge to lift the lid during the ‘dum’ cooking process.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based yogurt and ghee for a delicious vegan biryani. My friend, Priya, swears by cashew-based yogurt!
• Gluten-Free: This recipe is naturally gluten-free.
• Spice Level Adjustments: Adjust the number of green chilies to control the spice level.
• Festival Adaptations: This biryani is a staple for Eid and Diwali in my family. I sometimes add a handful of dried plums and apricots for a festive touch.

Serving Suggestions

Biryani is a complete meal on its own, but it’s even better with some sides! I love serving it with:

• Raita (yogurt dip)
• Pickle
• A simple onion and tomato salad

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 cut of chicken is best for biryani?

Thighs and drumsticks are ideal because they stay moist and tender during the long cooking process. You can also use bone-in, skin-on chicken pieces.

2. What is Shahjeera and can I substitute it?

Shahjeera, or black cumin, has a unique smoky flavor. Caraway seeds are the closest substitute, but the flavor won’t be exactly the same.

3. How do I achieve the perfect ‘dum’ for biryani?

‘Dum’ cooking involves sealing the pot tightly and cooking on very low heat. A heavy skillet placed on top of the lid helps create a good seal.

4. Can I make this biryani in an Instant Pot?

Yes! There are many Instant Pot biryani recipes available online. You’ll need to adjust the cooking time and liquid accordingly.

5. How can I adjust the spice level of this biryani?

Reduce the number of green chilies or remove the seeds for a milder flavor.

6. What is the best way to rinse basmati rice for biryani?

Rinse the rice gently under cold water until the water runs clear. This removes excess starch and helps the grains stay separate.

Enjoy making this biryani! I hope it becomes a family favorite in your home, just like it is in mine. Let me know how it turns out in the comments below!