Chicken Biryani

Chicken Biryani


For rice


  • 2 cups basmati rice
  • 2 to 2 ½ liters water
  • 1 tsp shahi jeera
  • 1 small bay leaf
  • 2 inch thin cinnamon
  • 3 green cardamoms
  • 4 cloves

For gravy

  • 3 tbsp oil
  • 2 medium onions sliced thinly
  • 1 star anise
  • 3 green cardamoms
  • 1 black cardamom (optional)
  • 4 cloves
  • 1 inch cinnamon stick
  • ½ tsp shahi jeera
  • 1 bay leaf
  • 1 tbsp ginger garlic paste
  • ½ kg chicken
  • Salt as needed
  •  ¼ tsp turmeric
  • 1 tsp chicken masala
  • ¾ to 1 tsp red chili powder
  • 2 green chilies slit
  • 1 cup thick fresh curd
  •  1bunch  mint finely chopped
  • 1 bunch coriander leaves finely chopped
  • 1 tsp kewra water
  • 1 tbsp ghee


Cooking biriyani rice

  • Wash rice few times until the water runs clear. Soak for 30 mins. Drain the water.
  • Bring 8 to 10 cups of water to a boil in a large pot. Add bay leaf and shahi jeera. You can also add cinnamon stick, cardamoms and cloves.
  • When the water comes to a boil, add salt and drained rice.
  • Cook until rice should be firm, grainy and you must feel the bite into the grain when you bite it. Drain it off to a colander.


Making biryani gravy

  • While the rice cooks, Saute onions in hot oil to make fried onions. When they are golden and evenly done, set aside ¼ of them aside on a kitchen towel.
  • Lower the flame and saute bay leaf, star anise, shahi jeera, cloves, and cardamom.
  • Add ginger garlic paste and fry until the raw smell has gone completely.
  • Add chicken and fry on a medium heat until it turns pale or white.
  • Sprinkle salt, biriyani masala, red chili powder, slit green chilies and turmeric. Mix well and fry for 3 mins.
  • Cover and cook on a low to medium flame for 3 to 4 mins to let the moisture out from the meat.
  • Pour yogurt and mix well. Cover and cook on a medium heat until the meat is completely cooked and the gravy thickens. At this stage a thick gravy is left for the dum process. Taste and adjust salt as needed.
  • Lower the flame, sprinkle some mint and coriander leaves. Stir well.
  • Layer the rice evenly. Sprinkle fried onions, mint, coriander leaves, saffron soaked milk, kewra water & ghee. You can also skip using saffron, ghee and kewra water but these give an authentic touch.
  • Cover the pot with a foil or a moist kitchen cloth. Place a tight lid to trap the steam or dum.

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