No ratings yet

Chicken biryani is made with basmati rice and chicken, with or without egg, combined with whole garam masala and a variety of powdered spices. There are three distinct stages to make this dish. The process to make chicken biryani at home like in a restaurant may feel a bit elaborate but it is quite simple, as you will find out from my detailed recipe.

Table of Contents

KEY TAKEAWAYS

Chicken biryani is a famous Indian dish that is loved on every occasion.
If it is eaten with hot chicken or mutton chaap, fresh raita or salad, then the taste doubles.

Chicken biryani tastes spicy and savory.
Many other types of biryani recipes like mutton biryani, paneer biryani, vegetable biryani, and egg biryani typically render the same taste as chicken biryani.

The Ingredients:

For cooking the rice:

300 gram basmati rice
2 liters water
Salt as required
2 tbsp ghee (clarified butter)
1 tsp cooking oil
1 piece bay leaf
2 pods green cardamom
1 pod black cardamom
1 piece cinnamon stick (inch size)
4 pieces cloves

For marinating of chicken:

600 gram chicken
Salt as required
½ tsp turmeric powder
1 tbsp red chili powder
1 cup yogurt (dahi)
1 tbsp ginger-garlic paste
1 piece onion (large, sliced, golden fried)
½ cup tomatoes (chopped)

For cooking the chicken:

3 tbsp cooking oil
2 tsp ghee
2 pieces potatoes (peeled)
3 pods green cardamoms
1 pod black cardamom
4 pieces cloves
1 piece cinnamon stick (inch size)
1 piece bay leaf
8 pieces black pepper corn
Water as required
2 pieces eggs (hard boiled, peeled)

For garnishing:

1 piece onion (large, sliced, golden fried)
Fresh mint leaves (a few)
Fresh coriander leaves (a few)

I came across this wonderful biryani recipe while I was scouring some old letters of my mother. It was in an envelope. I think she had written this recipe in her early days in the kitchen after marriage. It was very strange that I did not notice it before. I became sentimental as it felt like a forgotten whisper.

I made it on a quiet afternoon. My husband said it tasted like memory, and the boys sensed the love in it. Now, it is our quiet-day lunch. That day I realized how mothers leave behind much more than just memories for their children. Sometimes, they leave unique recipes like this hidden in an envelope, just to be opened by someone later.

How to Make Chicken Biryani? (Step by Step Guide with Images)

Step 1: In a pan, heat 3 tbsp of cooking oil on a medium flame. When the oil gets hot, add 2 tsp of ghee and once it heats up nicely, add 3 pods of green cardamoms, 1 pod of black cardamom, 4 pieces of cloves, 1 piece of cinnamon stick (inch size), 8 pieces black pepper corn and 1 piece of bay leaf.

Step 2: Then add 2 pieces of potatoes (peeled, cut in half) in it. Stir a bit and leave them to cook until the potatoes turn golden brown.

Step 3: While the potatoes get cooked, marinate the chicken. For this, take 600 gram of chicken in a mixing bowl and add salt as required, ½ tsp of turmeric powder, 1 tbsp of red chili powder, 1 cup of yogurt (dahi), 1 tbsp of ginger-garlic paste, 1 piece of onion (large, sliced, golden fried) and ½ cup of tomatoes (chopped).

Step 4: Mix them all very nicely.

Step 5: Now, check how far the potatoes are cooked. They should be slightly golden brown by now.

Step 6: Add the marinated chicken into the pan and mix it nicely with everything.

Step 7: Once it is seared and ready, then add water as required.

Step 8: Stir and mix everything nicely.

Step 9: Cover it with a lid and cook on medium flame till it is done.

Step 10: While the chicken is cooking, make the rice. Take a pan and heat 2 tbsp of ghee (clarified butter) and 1 tsp of cooking oil.

Step 11: When the oil and ghee mixture is hot, add 1 piece of bay leaf, 2 pods of green cardamom, 1 pod of black cardamom, 1 piece of cinnamon stick (inch size), and 4 pieces of cloves.

Step 12: When these are fried a bit and you can smell the aroma, lower the flame and add 2 liters of water. Add salt as required.

(Pro tip: Make sure to lower the flame while adding water to prevent it from sprinkling uncontrollably).

Step 13: Let the water come to a roll boil.

Step 14: When the water comes to a boil, add 300 gram of washed and soaked basmati rice to the boiling water.

Step 15: Stir it gently and let it cook on high flame.

Step 16: When it comes to a boil again, it will be 75 to 80% cooked. Check the doneness and drain the rice.

Step 17: Now, check the chicken. It should be cooked by now. Place two boiled eggs in it.

Step 18: Add the drained rice into the chicken.

Step 19: Spread it gently. Cover it with a lid and cook it on high flame for 8 minutes and low flame for 2 minutes.

(Pro tip: The secret to a fluffy and beautiful biryani is not to force or press the rice too hard while spreading).

Step 20: After 10 minutes, check the biryani. Mix the rice gently from the sides.

Step 21: Cut the egg pieces in half.

Step 22: Take out the biryani on a plate. Place the eggs on the biryani. Finally, garnish it with 1 piece onion (large, sliced, golden fried), a few fresh mint leaves and a few fresh coriander leaves. Your tasty and spicy homemade chicken biryani is done and eventually ready to be served and enjoyed.