Chicken Biryani Recipe- Saffron, Kashmiri Chili & Traditional Spices

Last Updated on 4 months by Neha Deshmukh

Chicken Biryani Recipe- Saffron, Kashmiri Chili & Traditional Spices

Hey everyone! If there’s one dish that screams ‘celebration’ in Indian households, it’s Biryani. The aroma alone is enough to transport you to a happy place, and honestly, I think it’s a dish everyone should learn to make at least once. I first attempted this when I was still learning to cook, and while it wasn’t perfect, the joy of sharing it with my family was unforgettable. This recipe is my go-to – a beautiful blend of saffron, Kashmiri chili, and traditional spices that results in a truly special Chicken Biryani.

Why You’ll Love This Recipe

This isn’t just a biryani recipe, it’s the biryani recipe you’ll want to make again and again. It’s packed with flavour, incredibly aromatic, and surprisingly achievable at home. We’re focusing on building layers of flavour, from the marinade to the final ‘dum’ cooking process. Plus, the vibrant colour from the Kashmiri chili and saffron makes it a feast for the eyes as well as the stomach!

Ingredients

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

• 1 kg chicken
• 1 cup thick yogurt (about 240ml)
• 1 tbsp coriander powder
• 1 tsp chilli powder
• 1 tsp Kashmiri Chilli powder
• 3 green chillies, finely chopped
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 0.5 cup coriander leaves, chopped
• 0.5 cup mint leaves, chopped
• 3 cups basmati rice (about 600g)
• 3 cloves
• 1 inch cinnamon stick
• 2 cardamom pods
• 1 bay leaf
• 1 tbsp oil
• 2 tbsp ghee
• 2 tbsp oil
• 2 large onions, thinly sliced
• 0.5 cup lukewarm milk
• 10-12 strands saffron
• 3 tbsp chopped coriander leaves, for garnish
• 2 tbsp garam masala powder
• 1 tbsp shahjeera powder (black cumin seeds)

Ingredient Notes

Let’s talk ingredients, because quality really matters here!

• Basmati Rice Quality: Seriously, don’t skimp on the rice. Aged basmati rice is best – it stays fluffy and doesn’t get mushy. Look for grains that are long and slender.
• Kashmiri Chili Powder for Color: This isn’t about heat, it’s about that gorgeous red hue! Kashmiri chili powder adds beautiful colour without making the biryani overly spicy.
• Shahjeera – Black Cumin Seeds: These little seeds have a wonderfully smoky flavour that really elevates the biryani. If you can’t find them, regular cumin seeds will do in a pinch, but try to source shahjeera if possible.
• Saffron Quality & Usage: A little saffron goes a long way. Use good quality saffron for the best flavour and colour. Soaking it in warm milk helps release its flavour and colour beautifully.
• Ghee vs. Oil: Ghee adds a richness and flavour that oil just can’t match. I love using a combination of both for the best results.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Chicken: In a large bowl, combine the chicken with yogurt, coriander powder, chilli powder, Kashmiri chilli powder, green chillies, ginger-garlic paste, coriander leaves, mint leaves, and salt. Mix well and let it marinate for at least 2 hours, or even better, overnight in the fridge.
2. Parboil the Rice: Wash the basmati rice thoroughly until the water runs clear. In a large pot, cook the rice with cloves, cinnamon, cardamom, bay leaf, mint leaves, oil, and salt until it’s about halfway cooked. It should still have a slight bite to it. Drain the rice and spread it out on a tray to cool.
3. Caramelize the Onions: This is a labour of love, but SO worth it. Fry the sliced onions in ghee and oil over medium heat until they are golden brown and beautifully caramelized. This takes patience, but those crispy onions are key to a great biryani. Set aside.
4. Saffron Infusion: While the onions are caramelizing, soak the saffron strands in warm milk for about 5 minutes. This will release their colour and flavour.
5. Layering Time: In a heavy-bottomed pot or Dutch oven, start layering. First, spread the marinated chicken evenly across the bottom. Then, add half of the parboiled rice. Sprinkle with half of the fried onions, garam masala, shahjeera, and saffron milk.
6. Repeat Layers: Add the remaining rice, top with the remaining onions, spices, and chopped coriander leaves.
7. Dum Cooking: This is the magic step! Seal the pot tightly with a layer of foil, followed by the lid. Place the pot on a medium heat tawa (griddle) and cook for 35-40 minutes. The tawa helps distribute the heat evenly and prevents sticking.
8. Rest & Fluff: Once cooked, turn off the heat and let the biryani rest for 10 minutes without opening the lid. This allows the flavours to meld together. Gently fluff the biryani with a fork and serve.

Expert Tips

Want to take your biryani to the next level? Here are a few tips:

• Achieving Perfect Layering: Don’t mix the rice and chicken – the layers are what make biryani special!
• Dum Cooking Technique: The ‘dum’ cooking process is crucial for developing the flavours. Make sure the pot is sealed tightly to trap the steam.
• Avoiding Sticky Rice: Parboiling the rice correctly is key to avoiding stickiness. Don’t overcook it!
• Marination Time: The longer the chicken marinates, the more tender and flavorful it will be. Overnight is ideal.

Variations

Biryani is a dish with endless possibilities!

• Vegan Biryani Adaptation: Swap the chicken for vegetables like potatoes, cauliflower, and carrots. Use plant-based yogurt and skip the ghee.
• Gluten-Free Considerations: This recipe is naturally gluten-free!
• Spice Level Adjustments: For a milder biryani, reduce the amount of chilli powder. For a spicier kick, add more green chillies or a pinch of cayenne pepper.
• Regional Variations: My friend’s mom makes a fantastic Hyderabadi Biryani with a slightly different spice blend. Lucknowi Biryani is known for its delicate flavours, while Kolkata Biryani often includes potatoes and eggs.

Serving Suggestions

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

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

Storage Instructions

Leftover biryani tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Got questions? I’ve got answers!

• What type of rice is best for biryani? Basmati rice is the only way to go! Its long grains and delicate flavour are perfect for biryani.
• Can I make biryani ahead of time? You can marinate the chicken and parboil the rice a day in advance. However, it’s best to assemble and cook the biryani just before serving.
• How do I prevent the biryani from sticking to the bottom of the pot? Using a heavy-bottomed pot and cooking on a tawa helps prevent sticking. Also, make sure the heat is not too high.
• What is the purpose of dum cooking? Dum cooking allows the flavours to meld together and creates a tender, aromatic biryani.
• Can I use a different type of meat for this biryani recipe? Absolutely! You can use lamb, goat, or even fish instead of chicken. Just adjust the cooking time accordingly.

Enjoy making this delicious Chicken 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!