Chicken Biryani Recipe- Authentic Indian Dum Biryani with Saffron & Cashews

Last Updated on 2 months by Neha Deshmukh

Chicken Biryani Recipe – Authentic Indian Dum Biryani with Saffron & Cashews

Hey everyone! If there’s one dish that screams ‘celebration’ in India, it’s Biryani. The aroma alone is enough to transport you to a festive gathering, and honestly, it’s a dish I always get requests for. I first made this for a family get-together, and it was a hit – everyone raved about the tender chicken and the fragrant rice. Today, I’m sharing my go-to Chicken Biryani recipe with you, complete with all the tips and tricks I’ve learned over the years. Get ready for a flavour explosion!

Why You’ll Love This Recipe

This isn’t just any biryani recipe. It’s a labour of love, yes, but the result is SO worth it. We’re talking incredibly tender chicken, beautifully spiced rice, and that signature ‘dum’ cooking method that infuses everything with flavour. It’s a little bit special, a little bit indulgent, and perfect for when you want to impress (or just treat yourself!). Plus, the saffron and cashews add a touch of luxury that elevates the whole dish.

Ingredients

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

• 1 kg chicken
• 4 tbsp yogurt
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tbsp vinegar
• Salt and pepper to taste
• 1 tbsp oil
• 3 onions, sliced
• 3 tomatoes, chopped
• 1 tsp turmeric powder
• 0.5 tsp red chilli powder
• 0.5 tsp cumin seeds
• 1.25 tbsp coriander powder
• A handful of fresh coriander and mint leaves, chopped
• Ghee/oil for frying
• 2 onions, thinly sliced for frying
• 15 cashews
• 3 cups basmati rice (approximately 600g)
• 900 ml water
• 2 inch cinnamon sticks
• 2 bay leaves
• 1 star anise
• 2 green cardamoms
• 8 black peppercorns
• 4 cloves
• Salt to taste
• Saffron strands soaked in 1/4 cup hot water

Ingredient Notes

Let’s talk ingredients! A few things make all the difference:

• Basmati Rice: This is essential. It’s long-grained, fragrant, and stays fluffy. Don’t substitute with other rice varieties. I prefer aged basmati for the best texture.
• Saffron: Don’t skip the saffron! It adds a beautiful colour and a subtle, floral flavour. A little goes a long way.
• Ghee: Ghee (clarified butter) adds a richness that oil just can’t match. If you don’t have ghee, you can use oil, but ghee is highly recommended.
• Whole Spices: The whole spices – cinnamon, bay leaves, star anise, cardamom, cloves, and peppercorns – are the foundation of the biryani’s aroma. Don’t skimp on these!
• Regional Variations in Masala: Every family has their own secret biryani masala blend! Some add garam masala, others use fennel seeds. Feel free to experiment and adjust the spices to your liking. My grandmother always added a pinch of nutmeg – it’s delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Chicken: Make shallow cuts on the chicken pieces. In a bowl, combine yogurt, 1 tsp turmeric powder, 1 tsp red chilli powder, ginger paste, garlic paste, vinegar, salt, and pepper. Marinate the chicken in this mixture and refrigerate overnight (or at least for 4 hours).
2. Prepare the Masala: Heat 1 tbsp oil in a large, heavy-bottomed pot. Sauté sliced onions until soft and golden brown. Add chopped tomatoes and cook until they become mushy. Stir in 1 tsp turmeric powder, 0.5 tsp red chilli powder, cumin seeds, coriander powder, and chopped coriander and mint leaves. Cook until fragrant – you should smell the spices blooming!
3. Cook the Chicken: Add the marinated chicken to the masala. Cook over medium heat until the chicken is nearly done (about 15-20 minutes).
4. Fry the Onions & Cashews: While the chicken is cooking, fry the remaining sliced onions in ghee until golden brown and crispy. Drain on paper towels and set aside. Fry the cashews in ghee until golden brown. Set aside.
5. Parboil the Rice: Bring 900ml of water to a boil with cinnamon sticks, bay leaves, star anise, cardamoms, peppercorns, cloves, and salt. Add the basmati rice and cook until it’s about 70% done (around 7-8 minutes). Drain the rice and set aside.
6. Saffron Infusion: Mix the saffron water with a portion of the cooked rice. This will give the biryani a beautiful golden hue.
7. Layer the Biryani: Layer half of the fried onions and cashews over the chicken masala. Top with the plain cooked rice and the saffron-infused rice. Add the remaining fried onions and cashews. Drizzle with a little extra ghee.
8. Dum Cooking: Seal the pot tightly with foil, followed by the lid. This is crucial for trapping the steam and creating the ‘dum’ effect. Cook on very low heat for 15-20 minutes.
9. Serve: Gently mix the rice and masala before serving.

Expert Tips

• Don’t overcook the rice! It should be 70% done, as it will continue to cook during the ‘dum’ process.
• Low and slow is key. The ‘dum’ cooking method requires very low heat. If the heat is too high, the rice will burn.
• Use a heavy-bottomed pot. This will help distribute the heat evenly and prevent burning.

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 to ensure they haven’t been processed with gluten-containing ingredients.
• Spice Level Adjustments: Adjust the amount of red chilli powder to your preference. You can also add green chillies for extra heat.
• Festival/Celebration Adaptations: For Eid or Diwali, I like to add a sprinkle of rose petals and kewra water for an extra touch of fragrance. My friend’s family always adds boiled eggs!

Serving Suggestions

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

• Raita (yogurt dip)
• Pickle
• Papadums (crispy lentil wafers)
• A simple 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

• What type of rice is best for biryani? Basmati rice is the only way to go! Its long grains and fragrant aroma are perfect for biryani.
• How can I achieve the perfect ‘dum’ effect? Sealing the pot tightly with foil and a lid is essential. Also, make sure the heat is very low.
• Can I make biryani ahead of time? You can marinate the chicken and parboil the rice ahead of time. However, it’s best to assemble and cook the biryani just before serving.
• What is the significance of saffron in biryani? Saffron adds a beautiful colour, a subtle flavour, and a touch of luxury to the biryani. It’s considered a very auspicious ingredient in Indian cuisine.
• How do I adjust the spice level of the biryani? Reduce or increase the amount of red chilli powder. You can also add green chillies for extra heat.