Chicken Biryani Recipe- Authentic Indian Rice & Chicken Delight

Last Updated on 4 months by Neha Deshmukh

Chicken Biryani Recipe – Authentic Indian Rice & Chicken Delight

Hey everyone! If you’ve ever craved that incredibly fragrant, flavorful, and satisfying Indian feast that is biryani, you’re in the right place. I remember the first time I attempted biryani – it felt a little daunting, but the end result was so worth it. This recipe is my go-to, perfected over the years, and I’m thrilled to share it with you. Get ready for a truly special meal!

Why You’ll Love This Recipe

This Chicken Biryani isn’t just a meal; it’s an experience. It’s a beautiful blend of aromatic spices, tender chicken, and fluffy rice, all cooked to perfection. It’s perfect for special occasions, family gatherings, or even just a cozy weekend dinner when you want something truly comforting. Plus, the aroma that fills your kitchen while it’s cooking is simply divine!

Ingredients

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

• 500 gms chicken
• 2 tablespoon oil
• 4 onions
• 2 cinnamon sticks
• 2 cardamoms
• 3-4 cloves
• 1 teaspoon shahi jeera (black cumin)
• 2 teaspoon ginger garlic paste
• 0.25 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 4 tomatoes
• 1 cup beaten yogurt
• 0.5 teaspoon black pepper powder
• 0.5 teaspoon garam masala powder
• 5 cups water
• 1 bunch coriander leaves
• 2 tablespoon mint leaves
• 4-5 slit green chillies
• 1 tablespoon lemon juice
• 3 cups rice

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Shahi Jeera: This is a key ingredient for that authentic biryani flavor. It’s slightly different from regular cumin – it’s black and has a more delicate, smoky aroma. You can find it at most Indian grocery stores.
• Garam Masala: The heart of Indian cooking! You can use a store-bought blend, but I highly recommend making your own. A good blend includes cardamom, cinnamon, cloves, cumin, coriander, nutmeg, and mace.
• Rice Variety: Basmati rice is the way to go for biryani. Its long grains and delicate fragrance are perfect. Look for aged basmati for the best texture.
• Yogurt Type: Full-fat yogurt works best for a richer, creamier biryani. If you’re using Greek yogurt, you might want to thin it out with a little water.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pressure cooker over medium heat. Add the sliced onions, cinnamon sticks, cardamoms, cloves, and shahi jeera. Sauté until the onions turn a beautiful golden brown – this is where the flavor starts building!
2. Add the ginger garlic paste and turmeric powder. Sauté for another minute or two, until the raw aroma disappears. You want to smell those lovely spices blooming.
3. Now, add the chicken pieces and roast until the color changes. Sprinkle in the red chilli powder and salt. Continue to cook until the oil starts to separate from the chicken – this means it’s nicely browned and ready for the next step.
4. Stir in the chopped tomatoes and cook until they soften. Then, add the beaten yogurt, black pepper powder, and garam masala. Cook until the chicken is about 80% tender. Don’t worry about cooking it all the way through at this stage.
5. Pour in the water, add the coriander leaves, mint leaves, slit green chillies, and lemon juice. Give it a good stir and bring it to a boil.
6. Add the soaked rice and mix everything well. Cover the pressure cooker and cook until the rice is fully done – usually about 2 whistles on medium heat.
7. Once the pressure has released naturally, fluff the biryani gently with a fork. Be careful not to break the rice grains.

Expert Tips

• Soaking the Rice: Soaking the rice for at least 30 minutes before cooking helps it cook evenly and become fluffier.
• Don’t Overcook: Overcooked rice will be mushy. Keep a close eye on the pressure cooker and adjust the cooking time if needed.
• Layering Flavors: The key to a great biryani is building layers of flavor. Don’t rush any of the sautéing steps!

Variations

Biryani is wonderfully adaptable! Here are a few ideas:

• Vegan Adaptation: Swap the chicken for chickpeas or paneer (Indian cheese). Use a plant-based yogurt alternative.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Reduce the amount of red chilli powder or omit the green chillies for a milder biryani. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: This biryani is a staple for Eid and Diwali celebrations in my family. We often add a sprinkle of saffron for a touch of luxury during festivals.

Serving Suggestions

Serve your Chicken Biryani hot, straight from the pressure cooker! It pairs beautifully with a cooling onion raita (yogurt dip) and a simple salad. A side of papadums (Indian crispy wafers) adds a nice crunch.

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. It actually tastes even better the next day as the flavors meld together!

FAQs

1. What type of rice is best for biryani?

Basmati rice is the gold standard! Its long grains and fragrant aroma make it perfect for biryani.

2. Can I make biryani without a pressure cooker?

Yes, you can! You’ll need to cook it in a heavy-bottomed pot on the stovetop. It will take longer, and you’ll need to be careful to prevent the rice from sticking to the bottom.

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

Easily! Reduce the amount of red chilli powder or omit the green chillies for a milder flavor.

4. What is the best way to marinate the chicken for a more flavorful biryani?

While this recipe doesn’t require a long marinade, you can marinate the chicken in yogurt and spices for at least 30 minutes (or even overnight) for extra tenderness and flavor.

5. Can I add vegetables to this chicken biryani?

Absolutely! Potatoes, carrots, peas, and beans are all great additions. Add them along with the tomatoes.

6. How do I prevent the rice from sticking to the bottom of the pressure cooker?

Make sure you’re using enough water and that the heat isn’t too high. Also, avoid stirring the biryani while it’s cooking.

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