Rice Recipes

chicken biryani recipe | best chicken biryani recipe

Introduction of chicken biryani recipe:

Chicken biryani recipe is a famous and delightful rice dish that originates from the Indian subcontinent. It is a scrumptious mix of sweet-smelling basmati rice, delicious chicken pieces, and an amicable mix of flavours. Biryani is known for its rich and unmistakable flavours, making it a most loved dish for some individuals all over the planet.

The preparation of chicken biryani includes a few stages, including marinating the chicken, cooking the rice, and layering the two together. The marinade is made with yoghurt and different flavours, which soften the chicken and inject it with mind-blowing flavours. The rice is normally parboiled and then layered with the marinated chicken, broiled onions, and a saffron-infused milk blend.

The layers of chicken and rice are then cooked together in a covered pot on low heat, permitting the flavours to merge and the rice to retain the substance of the chicken and flavours. This sluggish cooking process brings about a fragrant and sweet-smelling biryani that is both outwardly engaging and great for the taste buds.

Chicken biryani can be served as a principal course all alone or joined by raita (a yoghurt-based side dish), salad, or a delightful curry. In many cases, it is delighted in during exceptional events, celebrations, and get-togethers, as it is viewed as a merry and celebratory dish.

The excellence of chicken biryani lies in its adaptability, as different locales have their own special interpretation of the recipe. Every form exhibits an alternate blend of flavours and cooking procedures, adding to the variety and extravagance of this cherished dish.

Whether you love fiery flavours or favour a milder taste, chicken biryani can be adapted to suit your inclinations. Its tempting fragrance, energetic varieties, and heavenly taste make it a genuine culinary show-stopper that keeps on enrapturing food fans around the world.

chicken biryani recipe Ingredients:


  • 2 cups basmati rice
  • 500 grams chicken, cut into pieces
  • 1 cup plain yogurt
  • 2 onions, thinly sliced
  • 2 tomatoes, chopped
  • 4 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 2 green chilies, slit lengthwise (adjust according to spice preference)
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon biryani masala powder
  • 1 teaspoon cumin seeds
  • 4 cardamom pods
  • 4 cloves
  • 2-inch cinnamon stick
  • 1 bay leaf
  • A pinch of saffron strands
  • 4 tablespoons ghee or vegetable oil
  • Fresh coriander leaves, chopped (for garnish)
  • Salt to taste

pakistani chicken biryani recipe

Instructions of easy chicken biryani recipe:

  1. Flush the basmati rice under chilly water until the water runs clear. Absorb the rice water for 30 minutes, then channel.
  2. In a huge bowl, combine the chicken pieces with yoghurt, a big part of the cut onions, a big part of the minced garlic, ground ginger, red bean stew powder, turmeric powder, biryani masala powder, and salt. Blend well to ensure the chicken is covered with the marinade. Permit it to marinate for no less than 60 minutes, or short-term in the cooler for better character.
  3. In an enormous pot, heat 2 tablespoons of ghee or oil over medium heat. Add the excess cut onions and sauté until brilliant brown. Eliminate half of the broiled onions and put them away for sometime in the future.
  4. To the excess onions in the pot, add the leftover minced garlic, cumin seeds, cardamom units, cloves, cinnamon stick, and narrow leaf. Sauté briefly until fragrant.
  5. Add the marinated chicken to the pot and cook until the chicken is seared and, to some extent, cooked. Then, add the hacked tomatoes and green chilies. Cook for an additional 5 minutes until the tomatoes are delicate and the chicken is cooked through.
  6. In the meantime, in a different pot, heat water to the point of boiling. Add the doused and depleted rice to the bubbling water. Cook the rice until it is 70% cooked (it ought to, in any case, have a slight chomp to it). Channel the rice and put it away.
  7. Break up the saffron strands in 2 tablespoons of warm milk.
  8. In the pot with the cooked chicken, spread a layer of a portion of the parboiled rice. Shower half of the saffron milk over the rice. Rehash the layering system with the leftover rice and saffron milk.
  9. Sprinkle the extra ghee or oil over the top layer of rice. Cover the pot with a tight-fitting top and cook on low heat for 20–25 minutes. This sluggish cooking process permits the flavours to merge and the rice to cook completely.
  10. Once finished, tenderly cushion the biryani with a fork, blending the layers of rice and chicken. Decorate with the saved broiled onions and newly cleaved coriander leaves.
  11. Serve the chicken biryani hot with raita, salad, or your favourite side dish.Partake in the great kinds of handcrafted chicken biryani!

nutrition of best chicken biryani recipe:

Certainly! Here’s an approximate breakdown of the nutritional information for a serving of chicken biryani in percentages:

Nutrient Amount Per Serving % Daily Value*
Calories 550-650 27-32%
Protein 30-40 grams 60-80%
Carbohydrates 50-60 grams 17-20%
Fat 15-20 grams 23-31%
Fiber 2-4 grams 8-16%
Sodium Varies Varies

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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What is the secret ingredient in biryani?

The mysterious fixing in biryani fluctuates depending on the provincial and individual inclinations of the cook. Notwithstanding, there are a couple of normal fixings that add to the unmistakable kind of biryani: Fragrant Basmati Rice: Basmati rice is a long-grain rice assortment known for its scent and flavour. It shapes the foundation of biryani and adds a magnificent smell to the dish. Flavours: Biryani is implanted with a mix of flavours that give it its rich and complex flavour. Normal flavours utilised in biryani incorporate cumin, cardamom, cinnamon, cloves, cove leaves, and star anise. Saffron: Saffron is in many cases used to improve the fragrance, flavour, and shade of biryani. It is absorbed by warm milk or water and added to the dish, giving it a delightful, brilliant tint. Meat or Vegetables: Biryani can be made with different proteins like chicken, lamb, hamburger, or shrimp. For vegans, biryani can be made with vegetables like potatoes, carrots, peas, and paneer (Indian curds). Broiled Onions: Caramelised or seared onions are an urgent part of biryani. They add a smidgen of pleasantness and profundity of flavour to the dish. Yoghurt: Yoghurt is frequently used to marinate the meat in biryani. It softens the meat and adds a tart flavour to the general dish. Ghee or Cooking Oil: Ghee (explained spread) or cooking oil is utilised to sauté the flavours and cook the biryani. It adds lavishness and upgrades the general taste. It's essential to take note that there are various local varieties of biryani, like Hyderabadi, Lucknowi, Kolkata, and Malabar biryani, each with its own exceptional arrangement of fixings and cooking strategies. Thus, the mysterious fixing can fluctuate depending on the particular style of biryani you are alluding to.

How to make biryani taste good?

To make biryani taste great, you can follow these tips and procedures: Quality fixings: Begin with new, great fixings. Utilise great-quality basmati rice, delicate meat (if using it), and sweet-smelling flavours. New vegetables and spices additionally add to the general flavour. Rice arrangement: Splash the basmati rice for around 30 minutes prior to cooking to guarantee long, separate grains. Wash the rice completely to eliminate excess starch. Cook the rice until it is around 70–80% cooked (parboiled) prior to layering it with the meat or vegetable blend. Layering procedure: Biryani is commonly made by layering somewhat cooked rice with meat or vegetables and then sluggishly cooking it. Each layer ought to be uniformly spread with a liberal measure of tasty meat, vegetables, or flavours. Zest mix: Make a reasonable and fragrant flavour mix. Normal flavours utilised in biryani incorporate cumin, coriander, turmeric, cardamom, cloves, cinnamon, and cove leaves. Explore different avenues regarding the amounts to suit your tastes and inclinations. Marination: If utilising meat, marinate it for a couple of hours or short-term with yoghurt, flavours, ginger, garlic, and lemon juice. This assists with softening the meat and imbuing it with flavours. Sautéing the onions: Sear the onions until they become brilliant brown, as this adds a rich, caramelised flavour to the biryani. Be mindful so as not to consume them, as they can have a severe taste. Cooking procedure: There are different techniques to cook biryani: dum cooking, broiler baking, or burner. Dum cooking includes fixing the pot with batter or a tight-fitting top and permitting the biryani to cook gradually over low heat. This procedure assists the flavours in merging together and upgrading the taste. Decorating: Add trims like broiled onions, slashed cilantro (coriander), and mint leaves to improve the fragrance and visual allure of the biryani. Resting period: When the biryani is cooked, let it rest for a couple of moments prior to serving. This permits the flavours to mix and the rice to retain any leftover dampness. Present with backups: Biryani tastes stunningly better when presented with raita (yoghurt sauce), salan (fiery curry), or a side serving of mixed greens. These backups supplement the types of biryani and add additional aspects to the dinner. Keep in mind that cooking is a craft, and individual inclinations might change. Go ahead and explore different avenues regarding various flavours and fixings to foster your one-of-a-kind flavour profile. Partake in your heavenly, custom-made biryani!

How much onion required for 1 kg chicken biryani?

How much onion is expected for 1 kg of chicken biryani can change contingent upon individual inclination and the recipe you are following. Nonetheless, as a common principle, you can use roughly 250–300 grammes of onions for 1 kg of chicken biryani. This sum ought to give a decent equilibrium of flavours without overwhelming the dish. Make sure to cut or cleave the onions as per your recipe's directions.

How to get Flavour in biryani rice?

To improve the kind of biryani rice, you can follow these tips: Quality fixings: Begin with great quality basmati rice and new flavours. Topn notch fixings will add to the general flavour of the biryani. Fragrant flavours: Utilise a blend of sweet smelling flavours like entire cinnamon sticks, green cardamom cases, cloves, and sound leaves. These flavours will inject the rice with a rich fragrance and flavour. Sautéing the flavours: Prior to adding the rice, sauté the entire flavour in a touch of oil or ghee explained spread. This cycle helps discharge the natural balms and escalate their flavours. Onion and garlic: Sauté finely cleaved onions until brilliant brown, and add minced garlic for added profundity of flavour. Caramelised onions impart a rich and sweet taste to the rice. Handcrafted biryani masala: Set up a custom-made biryani masala by crushing together flavours like cumin, coriander, dark peppercorns, fennel seeds, and dried red chilies. This newly ground masala will enhance the flavour of the rice. New spices: Add new spices like cilantro (coriander) and mint to the rice. These spices give newness and a great fragrance to the biryani. Saffron or food shading: imbue some saffron strands in warm milk and sprinkle it over the rice prior to covering and cooking. This bestows a lively variety and an inconspicuous, unmistakable flavour on the biryani. Layering method: Layer the cooked rice with cooked meat or vegetables. Add a sprinkle of biryani masala, seared onions, and chopped spices between the layers. This layering method guarantees that each spoonful of rice is loaded with flavour. Dum cooking: Cook the biryani on low heat with a tight-fitting top to permit the flavours to merge together. This sluggish cooking method, known as dum cooking, guarantees that the rice retains every flavour and becomes fragrant. Resting period: When the biryani is cooked, let it rest for 10 to 15 minutes. This resting period permits the flavours to additionally create and settle, bringing about a more delightful dish. Keep in mind that the way to getting a delightful biryani lies in utilising new and fragrant fixings, layering the flavours, and permitting the rice to retain the embodiment of the flavours during the cooking process.


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