chicken biryani recipe

Aromatic, delicious and spicy one pot chicken biryani made with basmati rice, spices, chicken and herbs. This is a beginners recipe and can be made with ease. Serve chicken biryani with raita or salan (gravy).

Chicken biryani recipe | How to make chicken biryani

½ kg chicken ((1.l lbs))

plain yogurt ((curd

ginger garlic paste ((1 inch ginger & 4 garlic cloves crushed))

salt

turmeric

garam masala ((or biryani masala) (Refer notes))

Lemon juice ((optional))

bay leaf ((tej patta))

green cardamoms ((choti elaichi))

((lavang))

cinnamon ((dalchini))

star anise ((chakri phool))

¾ teaspoon shahi jeera ((caraway seeds) (substitute with cumin))

strand mace ((javitri))

basmati rice ((aged rice only))

ghee (or Oil)

onion (sliced thinly)

mint leaves (chopped fine (about 15 leaves))

green chili ((slit

¼ cup plain yogurt ((Indian curd))

red chili powder ((optional, for heat))

garam masala ((or biryani masala))

water ((or coconut milk) (refer notes more if needed))

salt ((to

onions

saffron ((optional)(soaked in 2 tbsps hot milk))

To a bowl, add yogurt, ginger garlic paste, ½ tsp salt, garam masala, turmeric, lemon juice &amp; red chili powder.

Mix up well and taste the marinade. Add more salt and spice if needed.

Make slits on the chicken pieces. Add it to the marinade &amp;mix well. Cover and set aside for 1 hour to overnight. 

Rinse basmati rice thrice and soak for 30 mins. Drain to a colander after 30 mins.

Preparation for chicken biryani

Heat ghee or oil in a pot or pressure cooker.

Add whole spices - bay leaf, cardamoms, cloves, cinnamon, star anise, shahi jeera &amp; mace. Skip them if you do not have.

When the spices begin to sizzle, add onions &amp; fry them evenly stirring often until uniformly light brown but not burnt.

Add chicken &amp; saute until pale for 5 mins on a medium heat. 

Cover &amp; cook on a low flame until the chicken is soft cooked or tender. Saute to evaporate any excess moisture in the pot.

Taste test and add more salt if needed. I add about ¼ teaspoon salt. Add ¼ cup yogurt (curd), 2 tablespoons chopped mint leaves, 1 slit green chili, ½ to 1 teaspoon red chili powder &amp; 1 teaspoon garam masala.

How to make chicken biryani

Mix everything well and layer chicken evenly at the bottom. (check video)

Spread drained rice in a layer over the chicken.

To a separate bowl, pour 3 cups water. If cooking in a pot use 3 ½ cups water.

Add ½ to ¾ tsp salt and mix. Taste the water. It must be slightly salty.

Pour 2 cups of this water across the sides of the cooker or pot. Gently pour the rest on top of the rice. (check video)

Level the rice if needed. Sprinkle 2 tablespoons mint leaves. Optionally add 2 tablespoons fried onions &amp; saffron soaked milk if using.

Pot method - If cooking in a pot, cover and cook on a low flame until the chicken biryani is done to your liking. If the rice is still under cooked or hard, pour ¼ to ½ cup boiling water and cook further. When done it has to be fully cooked, yet remain grainy.

Cooker method - Set the flame to medium high. Cover &amp; place the whistle. Cook for 1 whistle. Move the cooker away from the burner to stop cooking further. 

Rest until the pressure settles. Fluff up the chicken biryani with a fork. 

Serve from top to the bottom layer. Each serving gets biryani rice from top and chicken from the bottom layer.

Enjoy chicken biryani with raita and sliced veggies, papad and shorba (biryani gravy).

Layering for chicken biryani

This Instant Pot Chicken Biryani is a simplified, one-pot Indian meal, with tender chicken and fluffy basmati rice steam cooked with aromatic spices, caramelized onion and saffron.

Instant Pot Chicken Biryani

plain yogurt

ginger-garlic paste

cilantro & mint ((or only cilantro))

garam masala

coriander powder

cumin powder

Kashmiri Red Chili Powder (or paprika (regular))

lime juice (about ½ lime)

chicken thighs (see notes for substitutions)

onions (-red/ yellow/ white, thinly sliced)

ghee for sautéing (or avocado oil)

ghee (homemade ghee or olive oil)

bay leaves

cashews ((optional))

saffron

½ cup chopped cilantro & mint

½ teaspoon garam masala

water + ½ cup

Marinate chicken

In a large mixing bowl combine the ingredients listed under &#039;marinade&#039;.  Toss chicken in it and refrigerate anywhere from 30 minutes to overnight.

Soak rice

Rinse long grain basmati rice 2-3 times until the water runs clear. Soak it in enough water for about 15 minutes while you prepare other ingredients.

Caramelize onions

To make fried onions from scratch, heat the Instant pot on Saute, adjusted to high setting. Add ghee and sliced onions along with a pinch of salt. Continue to saute, stirring occasionally, until the onions get golden brown in color. It can take 12-15 minutes for that. Add ¼ cup water and scrape off any brown bits stuck to the bottom. If needed, clean the pot before the next step.

Saute Chicken

Add 2 tablespoons ghee or oil along with marinated chicken. Spread it in a single layer, cover with a glass lid and cook for 3 minutes. Open the lid, flip the chicken and turn off Saute mode. Add few tablespoons water and scrape off any bits stuck to the bottom of the pot.

Layer Biryani

To layer biryani in the Instant pot, layer and spread the strained rice over the partially cooked chicken.  Add 1 cup water over rice (follow a 1:1 ratio). Make sure all the rice is submerged. Sprinkle salt and garam masala and gently stir the top only.

Top with aromatics

Top with half the fried onions and herbs, along with soaked saffron.

Pressure cook

Close the lid with knob at sealing position. Set Pressure Cook or Manual for 6 minutes at high pressure.  After cooking time is up, wait 5 minutes then manually release the pressure following the quick release (QR) instructions of your cooker.

Garnish &amp; Rest Biryani

Open the lid and using oven mitts remove the inner pot from the Instant Pot base, to stop the cooking process. Using a fork, gently fluff the top 1-inch layer of rice. Top with remaining fried onions and chopped herbs, Let it rest for 5 minutes, uncovered.  This allows for any excess moisture to evaporate.

Instant Pot Chicken Biryani (with Uncooked Rice)

Marinate, soak and caramelize

Follow steps 1-4 from above for marinating chicken, soaking rice, caramelizing onions and sautéing chicken. While the onions are sautéing, make rice following the instructions below.

Partially Cook Rice after Soaking

To partially cook rice on the stove, boil 4 cups of water in a sauce pan. Add drained rice and 1 teaspoon salt. Bring back to a boil and cook rice on high-heat for 5 minutes, then strain and keep aside. Microwave: Add drained rice to a microwave safe bowl, along with with 1½ cup fresh water and 1 teaspoon salt. Microwave for 5 minutes, or until the rice is 50% done, and then strain and keep aside. 

Layer the biryani as per steps 5 &amp; 6 and pour ½ cup over the rice. Pressure cook and serve as per step 7 &amp; 8.

Chicken Biryani with Partially Cooked Rice

This Instant Pot Chicken Biryani is a simplified, one-pot Indian meal, with tender chicken and fluffy basmati rice steam cooked with aromatic spices, caramelized onion and saffron.

Detailed recipe: https://spicecravings.com/chicken-biryani-in-instant-pot

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One of the most royal delicacies that you can enjoy on any occasion or festival, Chicken Biryani is the epitome of a one-pot meal. Well, no one can resist the sight of the aromatic and delicious Chicken Biryani recipe. If you are also craving that, then you need not go anywhere as we have got this super-easy biryani recipe for you. So, what are you waiting for? Do try this delicious Chicken Biryani recipe and enjoy it with your loved ones.If you want a chicken biryani recipe with video and step-by-step photos, we've got you! Chicken biryani is a simple and super flavourful one-pot meal that is best served with raita and salad. There is a reason why chicken biryani is the most ordered dish in India for the last few years! But why order it when you can make flavourful and delectable restaurant-style Indian chicken biryani recipe at home? Don't worry if you are new to cooking or don't know how to make such complex dishes. Cooking Biryani just sounds tough but is one of the easiest chicken dishes. By following the below given step by step biryani recipe, anyone can whip up a scrumptious dish of Chicken Biryani. One of the best things about this easy chicken biryani recipe is that it has several layers that give this dish, different textures, flavours and colours. A plate of chicken Biryani is a perfect balance of good quality protein and carbs. Chicken Biryani is an ultimate comfort food and is best enjoyed with some salan or raita on the side. This chicken biryani recipe is prepared using basmati rice, chicken thighs, hung curd, onion, tomato, milk, saffron and a melange of whole and ground spices. For preparing this amazing and mouth-watering Biryani recipe, chicken is marinated in yoghurt and a mix of spices and then cooked using the slow-cooking method. Chicken Biryani is one dish that can be enjoyed on several occasions such as buffet, kitty party, potluck and even game night. Be it kids or adults, this Chicken Biryani will woo everyone with its succulent flavours and pleasing aroma. You can make Chicken Biryani at home to treat your loved ones on any occasion. To help you out, here are some easy steps that will guide you in preparing this amazing dish. Serve hot Chicken Biryani with salan, raita and onion rings on the side. Do try this recipe at home, rate it and don't forget to let us know how it turned out to be by leaving a comment in the section below. Happy Cooking!If you are a chicken lover, then you need to try- Rosemary Chicken, Honey Chicken, Chicken Shawarma, Chicken Salad, Chicken Balls and Chicken Popcorn.

Chicken Biryani Recipe: How to make Chicken Biryani Recipe at Home | Homemade Chicken Biryani Recipe - Times Food

basmati rice boiled

chicken

mint leaves

garam masala powder

0 As required salt

refined oil

bay leaf

Numbers green cardamom

Numbers black cardamom

Numbers clove

cumin seeds

Numbers onion

Numbers green chillies

ginger paste

garlic paste

red chilli powder

hung curd

ginger

coriander leaves

kewra

0 As required water

rose water

ghee

To make a delightful chicken biryani dish firstly soak saffron in water to prepare saffron water (One tsp saffron can be soaked in 1/4 cup water). Next, mix kewra drops in water and mix well to make kewra water. Set them aside for later usage. Now chop the onion and coriander leaves and keep them aside.

Meanwhile, heat refined oil in a deep bottomed pan. Once the oil is hot enough, add cumin seeds, bay leaf, green cardamom, black cardamom, cloves in it, and saute for about a minute. Then, add chopped onion to it and saute until pink. Now, add chicken into it with slit green chillies, turmeric, salt to taste, ginger garlic paste, red chilli powder and green chilli paste. Mix well all the spices and cook for 2-3 minutes. Then, add hung curd into it and give a mix. (Make sure the chicken is washed properly and patted dry before adding it to the dish)

Turn the flame to medium again and add garam masala in it along with ginger julienned, coriander and mint leaves. Add kewra water, rose water and saffron water in it. Cook till the chicken is tender. Then add 1 cup cooked rice and spread evenly. Then add saffron water and pour ghee over it. You can now cook the dish without the lid or cover it with a lid to give a dum-effect due to the steam formation.

Cook for 15-20 minutes with a closed lid and garnish with 1 tbsp fried onions and coriander leaves. Serve hot chicken biryani with raita of your choice. Enjoy!

This Quick and Easy Chicken Biryani recipe uses diced chicken and prepared ginger paste to put this delicious and satisfying dish on the dinner table in no time flat! 

Quick and Easy Chicken Biryani Recipe

ghee (or vegetable oil)

onion

jalapeno pepper

Tablespoons prepared ginger paste

cumin

turmeric powder

garlic

tomatoes (chopped)

golden raisins

basmati rice

low-sodium chicken broth*

cilantro leaves

unsalted almonds

lime

Heat the oil over medium-high heat in a large nonstick skillet or frying pan. Once the oil is shimmering, add the chicken pieces and let them cook, undisturbed, for 3-5 minutes until golden brown.

Turn the chicken pieces and add the onion, jalapeno, ginger, garam masala, cumin, turmeric, and salt. Sauté for 3 minutes, or until the onions have softened.

Add the garlic, tomatoes, and raisins to the pan. Stir well, then add the rice and broth. Allow the liquid to come to a boil, then cover the pan and turn the heat down to medium-low. Let the rice steam for 15 minutes. Turn off the heat and fluff the rice with a fork. Re-cover the pan, and allow the rice to continue to steam for another 10 minutes.

Sprinkle cilantro leaves and almond slices on top for a garnish. Serve the Biryani straight out of the pan, accompanied by lime wedges for squeezing.

https://content.jwplatform.com/videos/mDvxqhVO.mp4

This Quick and Easy Chicken Biryani recipe uses diced chicken and prepared ginger paste to put this delicious and satisfying dish on the dinner table in no time flat!

Quick and Easy Chicken Biryani

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