Chicken Biryani Recipe- Kashmiri Chilli & Rose Water Flavored

Last Updated on 2 months by Neha Deshmukh

Chicken Biryani Recipe – Kashmiri Chilli & Rose Water Flavored

Introduction

Oh, Biryani. Just the name conjures up images of celebrations, family gatherings, and seriously delicious food, doesn’t it? This Chicken Biryani recipe is one I’ve perfected over the years – it’s a real crowd-pleaser, and honestly, it’s become a bit of a tradition in my family. The secret? A generous hand with Kashmiri chilli powder for that beautiful colour and a delicate touch of rose water for a fragrance that’s just… divine. I first made this for a big family get-together, and it disappeared in minutes! I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just any biryani. It’s a flavour explosion! The tender chicken, fragrant rice, and aromatic spices create a symphony in your mouth. Plus, the Kashmiri chilli gives it a stunning red hue without overpowering the heat. It’s relatively easy to make, even for beginners, and the result is a restaurant-quality dish you can proudly serve to your loved ones.

Ingredients

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

• 3 cups rice (Basmati is best!)
• 1 ltr water (for soaking rice)
• 1 tsp turmeric powder
• Salt, to taste
• 1 tsp oil
• 1 kg chicken, cut into pieces
• 2 tsp Kashmiri red chilli powder
• 1 tsp red chilli powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 3/4 tsp garam masala powder
• 2 tbsp yogurt
• Salt, to taste
• 1 tbsp vinegar
• 3 large onions
• 2 medium tomatoes
• 3 green chillies
• 1 cup water (for the masala paste)
• Salt, to taste
• 2 heaped tbsp ghee
• 1 heaped tbsp ginger-garlic paste
• Garam masala powder, for sprinkling
• Coriander and mint leaves, chopped, for garnish
• 1 tbsp rose water

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this biryani:

• Kashmiri Red Chilli Powder: This is key for the vibrant colour. It has very little heat, so you get the beautiful red without the burn. If you can’t find it, you can substitute with regular red chilli powder, but use less!
• Ghee: Don’t skimp on the ghee! It adds a richness and flavour that butter just can’t match. It’s traditional, and it makes all the difference. (About 30ml)
• Rose Water: A little goes a long way. It adds a subtle floral aroma that’s incredibly fragrant. You can find it at most Indian grocery stores or online. (About 15ml)
• Biryani Rice: Basmati rice is the classic choice. Look for aged Basmati – it tends to be longer-grained and fluffier. You can also experiment with other long-grain varieties like Jeera Rice for a slightly different flavour profile.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the rice thoroughly and soak it in water for about 30 minutes. This helps it cook up fluffy and separate. Then, drain it and set aside.
2. Now, let’s marinate the chicken. In a bowl, combine the chicken with Kashmiri red chilli powder, red chilli powder, turmeric powder, coriander powder, garam masala powder, yogurt, salt, and vinegar. Give it a good mix and let it rest for at least 30 minutes. The longer, the better!
3. While the chicken marinates, let’s make the masala paste. Boil the onions, tomatoes, and green chillies in a saucepan with some water and salt until they’re soft. Let them cool, then blend them into a smooth paste.
4. Heat the ghee in a large, heavy-bottomed pan. Add the ginger-garlic paste and sauté until fragrant. Add the marinated chicken (along with any leftover marinade, rinsed with a little water) and cook on low heat until it’s partially cooked.
5. Once the chicken is looking good, add the blended masala paste. Cook until the chicken is fully cooked and the masala is nicely browned. Stir in ¾ tsp of garam masala and adjust the seasoning to your liking.
6. In a separate pot, boil water with salt, turmeric, and a teaspoon of oil. Add the soaked rice and cook until it’s tender but still slightly firm – about 70-80% cooked.
7. Now for the magic! Layer the cooked chicken masala and rice in a large pot. Sprinkle with a little more garam masala, chopped coriander, mint leaves, and a drizzle of rose water.
8. Seal the pot tightly with a lid (you can use dough to seal it if you want to be extra sure!). Cook on very low heat (this is called ‘dum’) for 20-25 minutes.

Expert Tips

• Don’t overcook the rice! It will continue to cook during the ‘dum’ process.
• Using a heavy-bottomed pot is crucial to prevent the biryani from sticking and burning.
• Be patient with the ‘dum’ cooking. Low and slow is the key to a perfectly cooked biryani.

Variations

• Spice Level Adjustments: If you like it spicier, add more red chilli powder or a pinch of cayenne pepper. For a milder biryani, reduce the amount of chilli powder.
• Regional Biryani Styles:
  • Hyderabadi Biryani: Known for its rich, spicy flavour and use of saffron.
  • Lucknowi Biryani: More delicate and aromatic, with a focus on subtle flavours.
  • Kolkata Biryani: Often includes potatoes and boiled eggs.
• Vegan Adaptation: Substitute the chicken with plant-based chicken pieces and use plant-based yogurt.
• Gluten-Free: This recipe is naturally gluten-free!

Serving Suggestions

Biryani is a complete meal in itself, but it’s even better with some accompaniments! Serve it hot with a cooling raita (yogurt dip) and a tangy pickle. A simple onion and tomato salad also works beautifully.

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• Is this biryani best made with bone-in or boneless chicken? Bone-in chicken adds more flavour, but boneless is perfectly fine if you prefer!
• What type of rice is best for biryani? Basmati rice is the classic choice, but other long-grain varieties can work too.
• Can I make biryani in an Instant Pot? Yes! There are many Instant Pot biryani recipes available online.
• How can I adjust the spice level of this biryani? Adjust the amount of red chilli powder to your liking.
• What is ‘dum’ cooking and why is it important for biryani? ‘Dum’ cooking is a slow cooking method where the pot is sealed and cooked on low heat. It allows the flavours to meld together beautifully and results in a tender, aromatic biryani.
• Can I freeze leftover biryani? Yes, you can freeze leftover biryani for up to 2 months. Thaw it overnight in the refrigerator before reheating.