Chicken Biryani, an aromatic and flavorful dish, combines tender chicken with Basmati or Seeraga Samba rice, infused with a blend of fresh spices and herbs. This dish, rooted in Indian cuisine, can be prepared using either the layered 'dum' method or the simpler one-pot technique.
Jump to:
Originating from the Mughals, Chicken Biryani has traveled across the world, adapting to local tastes and dietary preferences with regional variations. It's a versatile dish that fits perfectly into various settings, from everyday meals to special events. Whether enjoyed with curries and raita or as a standalone dish, it's a testament to India's rich culinary heritage.
How to make Chicken Biryani?
Experience the rich flavors of traditional Dum Biryani, now made simpler with a pressure cooker. This recipe brings you the authentic taste with the convenience of modern cooking, guided by our step-by-step photos and video.
Experience a Veriety of our Rice and Biryani Recipes:
- Ambur Biryani
- Mughlai Biryani
- Mutton Biryani
- Shrimp Biryani
- Fish Biryani
- Mushroom Biryani
- Vegetable Biryani
- Biryani Rice
- Chicken and Rice
Chicken Biryani
Ingredients
- 2.25 lb Chicken, cleaned and cut,( can range from ½ to 1 kg)
- 1½ cup Basmati Rice, soaked for 1 hour
- ¼ cup Oil
- 1 Bay Leaf
- 1 Cinnamon Stick
- 1 Star Anise
- 1 Javitri
- 4 Cardamom
- 4 Green Chili
- 2 Onion, thinly sliced
- 2 Tomato, chopped
- ¼ tsp Turmeric Powder
- 1½ tsp Chili Powder
- 2 tsp Coriander Powder
- 1 tsp Garam Masala
- 1 tsp Biryani Masala
- 2 tsp Ginger Garlic Paste
- Salt, as needed
- ¼ cup Curd, yogurt
- ½ cup Mint Leaves
- 2¼ cup Water
- 1 tbsp Ghee
- Fried Onions, to sprinkle
- Orange Food color, optional
Instructions
To make Chicken Biryani
- Begin by heating oil in your pressure cooker. Toss in bay leaf, cinnamon, star anise, javitri, cardamom, and green chili. Sauté them until you're greeted with their inviting aroma.
- Next, add the thinly sliced onions. Sauté them until they turn golden and caramelized, which brings a deep flavor to your Biryani.
- Now, stir in turmeric, chili, coriander, biryani masala, garam masala, salt, and ginger-garlic paste. Sauté everything until the raw smell disappears.
- Add chopped tomatoes and ¼ cup of mint leaves and saute them until the tomatoes turn mushy. Sauteeing the tomatoes to smooth gives a slightly tangy flavor to the Chicken Biryani.
- Mix in the chicken pieces, ensuring they're thoroughly coated in the spicy masala for full flavor.
- Let the chicken simmer for about 7 to 10 minutes, stirring now and then. You'll know it's time when the chicken starts releasing its juices.
- Next, blend in the curd with the chicken gravy until it's well incorporated.
- Keep the chicken cooking for another 12 to 15 minutes. Remember to stir it occasionally to keep the gravy from sticking and burning. It's ready when you see oil starting to form around the edges.
- Now, layer the soaked and drained basmati rice over the chicken gravy. Spread it out evenly for consistent cooking.
- Add water by pouring it along the sides of the rice, ensuring even moisture distribution.
- Let the rice cook until it's about 70% done - it should break when pressed between your fingers. Then, evenly pat down the rice.
- Sprinkle the remaining mint leaves, fried onions, and a drizzle of ghee over the rice. Add a hint of orange food color for visual appeal. Reduce the heat to low-medium.
- Seal the pressure cooker with its regulator on. Cook for approximately 15 minutes on low heat (don’t wait for the whistle since it's on low).
- Turn off the stove and let the biryani rest for 5 minutes before opening the lid.
- Gently fluff up the biryani. It’s now ready to be savored and enjoyed!
To Serve
- Savor the delightful Chicken Biryani paired with your choice of raita or a non-vegetarian curry. Whether you prefer a rich, gravy-based curry or a dry dish, these accompaniments perfectly complement the biryani's flavors.
Recipe Video
Chef's Notes and Tips
- Select Quality Rice: Go for aged basmati or seeraga samba rice to get that authentic aroma and non-sticky texture. Quality spices are key too!
- Ideal Rice-Water Ratio: For basmati rice, use a 1:1.5 rice to water ratio to ensure perfect texture.
- Don't Skip Soaking: Remember to wash and soak basmati rice for an hour. This step is crucial for achieving those signature long grains.
- Flavor Foundations: Take time to caramelize onions well and cook tomatoes until soft. This builds a deep, rich flavor in your biryani.
- Oil or Ghee: Choose between oil and ghee based on your flavor preference.
- Rice Variations: Switch up your rice choice with Seeraga samba for a softer texture and a unique taste twist in your biryani.
- Style of Cooking: For the most authentic biryani experience, delve into the traditional art of Dum cooking with Mughlai Chicken Dum Biryani. This age-old technique seals in the rich flavors and aromas, offering a taste that is both unique and deeply rooted in culinary heritage.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Explore a culinary journey filled with an array of aromatic rice dishes, flavorful biryanis, and a tantalizing assortment of rice-based creations. From traditional favorites to innovative twists, our diverse collection offers a delightful experience to satiate your taste buds.
Serving Suggestions
Enjoy this homemade Chicken Biryani, offering soft, fluffy, long-grain rice. Simpler than restaurant-style Dum biryanis, it pairs wonderfully with raita and various Indian chicken dishes. For an extra touch, serve with boiled eggs on the side. This dish brings the essence of traditional biryani right to your home table.
Explore Ideal Chicken Accompaniment for this Biryani:
- Chicken Curry
- Chicken Korma
- Pepper Chicken
- Chicken Sukka
- Chicken Chettinad
- Chicken Pakora
- Chicken 65
Chicken Biryani in Instant pot
This Chicken Biryani is so easy to make in Instant Pot and the best part is it gets ready in under 30 minutes. Let's see how to make it!
- Marinating Chicken (optional in pressure cooking): Marinate chicken with chili, turmeric, garam masala, coriander powder, salt, ginger-garlic paste, and yogurt for at least 30 minutes.
- Saute Spices: In saute mode, cook cinnamon, cloves, cardamom, star anise, and other Indian spices until aromatic.
- Add Onions: Saute onions for 2-3 minutes until soft.
- Deglaze the Pot: Important to prevent burning. You can cancel saute mode during this step.
- Cook Chicken with Herbs: Return to saute mode, add marinated chicken, mint, and coriander leaves. Cook until chicken releases juices, deglazing occasionally.
- Add Rice: Combine basmati rice, water, salt, and more mint and coriander leaves. Ensure chicken and rice are fully immersed in water.
- Pressure Cook: Seal the lid and cook on high pressure for 4 minutes. Once done, quickly release pressure. (Tip: Always deglaze before pressure cooking.)
- Garnish and Serve: Release pressure, open the lid, fluff rice gently, and garnish with fried onions.
Enjoy this time-saving yet delicious Chicken Biryani, similar in taste to the traditional version detailed in this post.
Vathana
This recipes looks fantastic. I want to try to make this, but only have an instant pot. When it says to cook rice until 70% done, approximately how long is that? How do you modify this recipe to make in the instant pot (especially how long to cook for the final step)?
Yellow Chili's
Hi Vathana,
Thanks for your time and visit to my blog. Sorry I couldn't respond early enough. But to answer to your questions, I have added a separate section(CHICKEN BIRYANI IN INSTANT POT) in this post to prepare the recipe in instant pot method and updated it. Pls do check out and let me know if you have any other questions. Thanks.
Vathana
Thank you for your reply and the modified recipe for the Instant Pot. I am going to try it out tonight.
Yellow Chili's
Sure, love to hear how it tuned out for you 🙂