Authentic Chicken Biryani | चिकन बिरयानी (Mughlai Cuisine)



Making Biryani is one task. Writing about it is a bigger task.

I have often been asked the secret of my Chicken and Mutton Biryani. Since, I got a mid-week off from office today , I decided to use this opportunity to pen down a detailed pictorial description of the steps that goes into making chicken biryani. Over the years, I have experimented a lot with Biryani, Chicken being my favourite ingredien , somehow I have managed to settle down with the best ever version that suits our palate . It never goes wrong and has always been cherished by many of my near and dear ones.  I use very less oil in making this biryani which is why it is a family favourite. I will cover Mutton Biryani some other time as it takes real patience to cook mutton to perfection with less oil.

What You Need

For The Marination :
Ingredients  Set 1 :

1 Godrej Chicken- Curry Cut 1 kg
2 Mother Dairy Curd 100 grams
3 Red Chili Powder 1 tsp
4 Kasuri Methi 1 tsp
5 Salt 2 and ½ tsp
6 Biryani Masala(See Recipe Below) 2 tbsp
7 Everest Tandoori Chicken Masala 1 tsp
8 Small tomatoes 4 finely chopped
9 Freshly Ground Ginger 1 inch
10 Freshly Ground Garlic 10
11 Turmeric Powder 1/2 tsp
12 Tamarind Pulp 1 tsp
13 Sugar 1 tbsp
14 Coriander Powder 1 tsp


Ingredients  Set 2 :

15 Oil 2 tsp
16 bay leaf 1
17 green cardamom 2
18 cloves 2
19 cinnamon 1 broken into half
20 mace 1
21 black cardamom 1
22 Onion Finely Chopped 1

Steps To Prepare Chicken:

Marinate Chicken in the container in which you want to cook biryani with the above ingredients and massage the chicken gently with hands for about 5 minutes.
Keep in refrigerator for at least 2 hours
Heat oil in a separate pan . Add the whole spices. Add onions and cook till it turns brown. Add this to chicken and again mix with a big spoon.
Cook the chicken mixture for 5 minutes on medium flame till chicken releases its juices.
Switch off the flame at this point .
Chicken should not be cooked. The idea is to release juices which will help rice to cook and get the flavours of chicken.







Ingredients for the Rice:

1 Dawat Biryani Rice 3 glass
2 Oil 2 tsp
3 salt 1 tsp
4 bay leaf 3
5 green cardamom 2
6 cloves 2
7 cinnamon 1 broken into half
8 mace 1
9 black cardamom 1
10 Onion Finely Chopped 1
11 Whole Black Pepper   Corn 3 or 4
12 Shah Jeera or normal Jeera 1 tsp
13 Fennel Seeds or Saunf 1 tsp


Steps To Prepare Rice:

Heat enough water, almost close to 2 liters in a big vessel.
Add oil and salt.
Once water starts boiling, add rest of the ingredients.
Cook till rice is half cooked.
To check, strain one or two grains and feel it wth your toungue.
You should still feel some grain.
Switch off the flame and strain the hot water immediately.
Allow it to cool down.




Other ingredients for layering:

1 Mint Leaves 1 Cup - very finely chopped
2 Coriander Leaves 1/4th Cup- very finely chopped
3 Green Chilies 4 very finely chopped
4 Lemon Juice 1 big
5 4 onions Finely cut into julians
6 Olive Oil 2 tbsp
7 Ghee 1 tsp







Steps to Layer:

Heat oil in a flat non stick pan.
Cook Onion julians till turn dark brown. Switch off the flame before they turn dark, once it turns light brown, you will have to watch as it might get burnt if you move away from the stove.
Now starts the process of layering.
Chicken being the lowest layer.
Sprinkle 1/3rd of the onion, mint, coriander and green chili and mix the chicken.
Spread 1/3rd of lime juice.
Spread half the rice and sprinkle 1/3rd of the onion, mint, coriander and green chili.
Spread ½ tsp ghee.
Spread the left over rice and remaining onion, mint, coriander and green chili.
Spread ½ tsp ghee again.
Cover with a plate and put a heavy weight on top of it.
Please don’t use dough as you can’t use it later and nobody appreciates wasted food.
Put a non stick or any heavy pan on the lowest flame. Put your biryani vessel on it and cook for 40-45 minutes.
Switch off flame.
You can do a quick check if chicken and rice is well cooked.
Open the lid, take a flat spatula and insert it inside the vessel from one corner and gently slide the rice to one side. If you see juices oozing out, you need to cook for 5 minutes more.
Else, your biryani is ready to be served with Raita.
I sometimes try to make it rich by adding fried Kaju or Cashew Nuts.
I add Raisins also to get that sweet punch.
That is all.















A word of caution: Do not try this in a weekday. Making Biryani is expensive and consumes time and patience both. The ingredients do not come cheap. After a long labour, you do not want the end product to ruin your mood for the rest of the day.
Do Leave your comments if you think something is not clear.


Biryani Masala :

1 coriander seeds 1 tsp
2 bay leaf 3
3 green cardamom 4
4 cloves 4
5 cinnamon 2
6 mace 2
7 black cardamom 2
8 whole black pepper 6
9 cumin seeds 1 tsp

Dry roast for 2-3 minutes and grind to a very fine powder.
Strain through a tea strainer and keep aside in an air tight container before you use it.

Note: If you do not want to make biryani masala, use Everest Royal Garam Masala.

1 comment:

  1. wowwww... by the time I reached the end of this recipe my mouth was watering... slurrrpppppp.. but u knw wat.. I am def going to try this, but if i cant make it perfect, I will wait to meet you and I can relish the biryani U make... :) :)

    Simi

    ReplyDelete