biryani food safari

Find anything you save across the site in your account

How to Make the Ultimate Fluffy and Fragrant Biryani

By Asha Loupy

All products are independently selected by our editors. If you buy something, we may earn an affiliate commission.

Biryani is my love language. Frying a boatload of onions, building just the right balance of spice in the meat or vegetables, parboiling the rice so each grain cooks up long and distinct, and then layering everything together. These small acts of care result in the most aromatic, steaming pot of deliciousness that is a joy to gather around.

The best biryani recipes all feature three integral components: rice, meat or vegetables flavored with a spicy masala, and fried onions. One of my favorite variations, Eggplant Biryani , draws flavor inspiration from regional biryani across India and combines big, chunky pieces of braised eggplant (marinated in yogurt and seasoned with cumin, coriander, chilli powder, and warming spices), fragrant basmati rice, lots of fried onions, cilantro, and just a touch of saffron. But regardless of the recipe you’re using, the following tips will ensure your biryani is flavorful, fluffy, and show-stopping every time.

The first (and most important) ingredient in biryani is the rice. This is a dish where you want to seek out aged basmati rice . It’s typically aged for a couple of years, which dries out the rice and creates incredibly fragrant, long, and discrete grains. I use Royal Brand, which you can find at your local Indian supermarket, or online.

Royal White Basmati Rice

Next up, the fried onions. This step takes some time—you have to thinly slice a couple large onions and fry them batches until golden brown, but the depth and caramelized sweetness of properly-cooked onions is unbeatable. Frying in batches gives the onions space to cook into individual pieces, rather than ending up as a pot of caramelized jam. Plus, then you have onion-infused oil at the ready to flavor your meat or vegetables.

The masala—here, that refers to the spice mixture used to season the meat or vegetables—creates a deep, richly flavored sauce. There are many types of biryani across India and the South Asian diaspora, each one varying in spices and flavorings. This vegetarian eggplant version pulls flavors from some of my favorite regional biryani: It’s rich in chili powder akin to Hyderbadi biryani, with an underlying base of fennel that draws from Lucknowi biryani, and fragrant with warming spices, like mace and nutmeg, from Kolkata biryani.

If you’re new to the wonderful world of spices, find a recipe you love and cook it as written first. Then, once you’re more comfortable, have fun with it—bump up the chiles if you’re craving a bit more fire, sprinkle in a touch of cinnamon if you like sweet-tinged notes in your savory dishes, or add black cardamom for a woodsy, smoky flavor.

When it comes to cooking biryani, there are two general methods: kacchi and pukka. The former describes a process in which the raw, marinated meat (or vegetable) is layered with well-soaked rice and slowly cooked together. Alternatively, in the pukka method, the meat—or, in this case, eggplant—and par-boiled rice are cooked separately, then combined and steamed together.

The method you choose is very personal, but I love the pukka method because it gives me more control over the individual components (read: it’s more foolproof for biryani beginners). Once you’ve mastered the basic techniques, you can riff with different proteins and vegetables to build your dream biryani.

Not an eggplant fan? Switch up the vegetables in the masala layer—sub in peeled and halved Yukon gold potatoes, chunky pieces of winter squash, or a mix of your favorite seasonal vegetables. For meat eaters, this recipe works beautifully with a couple pounds of bone-in chicken thighs and drumsticks, lamb stew meat, or even herb-flecked meatballs. Just keep in mind that the cook times will vary based on your filling choice.

Whatever protein or vegetables you choose, just remember: Too much liquid is the archnemesis of biryani, leading to soggy, mushy grains of rice in the finished dish. The best way to avoid this is to reduce the gravy—that full-flavored sauce you’ve built with onions, aromatics, spices, and tomatoes—until it’s thick, like the texture of tomato paste, and clings to the meat or veggies.

While I find immense happiness in spending an afternoon in the kitchen cooking biryani, sometimes, if I’m entertaining and preparing other dishes, I want some of the work done ahead of time. Luckily, you can make the masala mixture and fry the onions the day before your feast. Refrigerate both overnight (the onions will end up getting steamed, so retaining their crispness isn’t important here). Then, the day of, all you have to do is reheat the masala, parboil the rice, and layer everything together.

Now that you’ve learned the basics—what’s your dream biryani?

• Search Please fill out this field.
• Manage Your Subscription
• Give a Gift Subscription
• Newsletters
• Sweepstakes
• Rice Dishes

Madhur Jaffrey's Chicken Biryani

This South Asian dish is perfect for a dinner party or celebration meal.

Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless

This classic chicken biryani features partially cooked rice layered with spicy chunks of chicken, with saffron-infused milk poured over the top. The pot is then sealed and the dish bakes slowly in the oven.

Frequently asked questions

What is biryani.

Biryani is a dish featuring rice and often meat. For this style of biryani, called dum biryani, the meat is marinated with spices and then layered with par-cooked basmati rice and seasonings before the pot is sealed and cooked.

What kind of rice do I use for biryani?

Basmati is the preferred rice for most biryani recipes. Soaking basmati rice before cooking it yields nice, long grains of rice when cooked.

Biryani is best eaten the day it is made, but you can keep a covered pot of biryani warm for a good hour by storing it in a warm place.

Notes from the Food & Wine Test Kitchen

If you want the biryani to remain tricolored — white, saffron and brown — do not mix the rice until you are ready to serve.

Ingredients

2 teaspoons saffron threads

3 tablespoons hot milk

3 cups basmati rice

3 tablespoons kosher salt , divided

1 (2-inch) piece of ginger , peeled and coarsely chopped

5 garlic cloves

2 cups whole milk plain yogurt

1/2 cup coarsely chopped fresh mint

1/2 cup coarsely chopped fresh cilantro

1 to 2 fresh green chiles , thinly sliced

1/2 cup vegetable oil

3 medium white or yellow onions

1/4 cup slivered almonds

1/4 cup golden raisins

4 cinnamon sticks

12 cardamom pods

10 whole cloves

2 bay leaves

1 teaspoon black cumin seeds (or 1/2 teaspoon regular cumin seeds)

6 chicken drumsticks , skin removed

6 chicken thighs , skin removed

2 tablespoons fresh lemon juice

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1/2 teaspoon freshly ground black pepper

3 hard-boiled eggs, quartered

Place a small cast-iron skillet over medium heat. When pan is hot, add saffron and stir until threads turn a few shades darker, about 1 minute. Pour hot milk into a small cup and crumble saffron threads into milk. Set aside for 3 hours.

Meanwhile, place rice in a large pot and wash in several changes of cold water, until water is clear. Add enough water to cover rice by 2 inches. Add 1 teaspoon of the salt, mix into rice, and set aside to soak for at least 3 hours.

Combine ginger, garlic, and 1 tablespoon water in a blender. Blend on low speed, scraping down the sides a few times, until a fine paste forms, about 2 minutes.

Beat yogurt in a bowl lightly until smooth. Stir in mint, coriander, and chiles.

Thinly slice 2 of the onions, and finely chop the remaining onion. Line a baking sheet with paper towels. Heat oil in a large, straight-sided skillet over medium-high heat. Add sliced onions and fry, stirring once or twice, until deep reddish brown and crisp, about 5 minutes. Using a slotted spoon, transfer onions to paper towel-line baking sheet to drain. Reduce heat to medium. Add almonds to skillet and fry, stirring, until golden, about 30 seconds. Transfer to paper towels to drain. Add raisins to skillet; they will plump up immediately. Quickly transfer to paper towels to drain.

Add 2 cinnamon sticks, 6 cardamom pods, 5 cloves and 1 bay leaf to skillet. Stir once and add cumin seeds. Stir once and add chopped onion. Increase heat to moderately high and fry until onion is browned at edges, about 1 minute. Add ginger-garlic paste and fry 1 minute. Add chicken pieces and fry 1 minute. Add half of the yogurt mixture, half of the fried almonds and raisins, 1 1/2 teaspoons of the salt and lemon juice, ground cumin, and cayenne.

Stir 1/4 cup water into skillet and bring to a simmer. Reduce heat to low, cover skillet and simmer gently for 10 minutes. Uncover skillet and add half of the fried onions. lncrease heat to moderate and cook, stirring frequently, until sauce is dark and thickened and chicken is just tender, about 5 minutes. Add black pepper and salt. Transfer chicken and sauce to a large ovenproof Dutch oven. (Biryani can be prepared to this point up to 6 hours ahead.)

Preheat oven to 375°F. Stir 1/2 teaspoon of the salt and 2 teaspoons of the reserved saffron milk into remaining yogurt. Spoon saffron mixture over chicken.

Bring 10 cups of water to a rolling boil in a large pot. Add remaining 2 tablespoons salt, 2 cinnamon sticks, 6 cardamom pods, 5 cloves and bay leaf to pot. Drain rice and slowly pour into pot. When water returns to a rapid boil, cook rice until just tender, 7 to 8 minutes. Drain quickly, leaving spices.

Pour rice over chicken in a heap, making a small mound. Working quickly, use a chopstick or a long spoon to make a well in center of the rice all the way down to the bottom of the pot. Drizzle the remaining saffron milk on the sides of the mound. Place a clean, damp dish towel over rice and cover Dutch oven tightly, first with a piece of foil and then with a lid. Bake 35 minutes. To serve, stir biryani gently with a slotted spoon to mix and spoon onto a warmed platter. Garnish with remaining fried onions, almonds, raisins, and hard-cooked eggs.

Related Articles

Delicious Little Bites

Loving Life One Bite at a Time

Chicken Biryani

Published September 22, 2022 by Lauren Vavala Harris

Thanks for sharing!

The incredible flavor of this authentic Chicken Biryani recipe transports you to India. It’s made with a yogurt and Indian spice marinade, juicy chunks of chicken, caramelized onions, and an aromatic rice. Now you can enjoy this popular dish at home, anytime you want!

This post contains affiliate links. See our Disclosure Statement  for more information.

This recipe tastes identical to my husband’s favorite Indian takeout. This is our most tested recipe. He loves chicken biryani so much and I kept remaking it until it was so close that he agreed it was just as good as our favorite restaurant . 

Homemade chicken biryani will overpower your senses and make your mouth water as it simmers on the stove. It is prepared and served restaurant-style. It uses bite-size pieces of boneless chicken that are served with caramelized onions and a flavored rice.

There are so many different variations of chicken biryani out there. I simplified this recipe as much as possible . If you want the bold flavors, there are some steps you just can’t skip. This recipe still takes a bit of time to make, but every minute is worth it ! 

After much testing, cooking the rice with whole spices and chicken stock was the best way to carry the flavor throughout the entire dish.

Make an Indian dinner night and serve homemade chicken biryani with some Vegetable Samosas and Mango Chutney . Traditionally, Cucumber Raita is served with chicken biryani. 

Why This Recipe Works 

This gourmet chicken biryani recipe has such an authentic flavor that it tastes just like your favorite Indian takeout.

You can adjust the spice levels to your liking or even omit some of them for a mild, family-friendly version. 

This is a naturally gluten-free dinner that will warm you right up. 

Step-By-Step Instructions

Ingredients, chicken marinade.

• 1 1/2 pounds boneless, skinless chicken breasts (cut into bite size pieces)
• 1/2 cup plain Greek yogurt
• 12 cloves garlic (minced)
• 2 inches fresh ginger (minced or grated)
• 2 tablespoons garam masala
• 1 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/2 teaspoon red chili powder (or to taste, optional, see notes): be sure this is Indian red chili powder, not the chili powder commonly used to make chili.

Caramelized Onions

• 2 tablespoons ghee (or butter)
• 2 onions (sliced thin)
• 1/4 teaspoon salt

Biryani Rice

• 1 tablespoon ghee (or butter)
• 10-12 whole cloves
• 4 bay leaves
• 8 cardamom pods
• 2 star anise
• 1 cinnamon stick
• 1 green chili pepper (finely diced)
• 1 1/2 cups rice (ideally long grain like Basmati)
• 3 cups chicken stock
• 1/4 cup cilantro (minced)
• 1/4 cup mint leaves (minced)

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Cut the chicken into bit size pieces.

Marinate the chicken by combining the chicken, Greek yogurt, garlic, ginger, garam masala, cinnamon, turmeric, salt and red chili powder in a medium bowl. Stir well to evenly blend the spices and coat the chicken.

• Cover and refrigerate for at least 1 hour or up until overnight.

When you are ready to cook, mince the garlic, grate the ginger, finely dice the green chili pepper, mince the cilantro and mint leaves, and thinly slice the onions.

Chef’s Tip: the onions can be caramelized ahead of time to save time when preparing the final dish, if desired. Store covered in the refrigerator until needed.

Melt the ghee in a large skillet over low heat. Add the onions and salt.

• Continue to cook on low, stirring only occasionally, until the onions are browned and caramelized, about 35-45 minutes.

Remove to a bowl and set aside. Return the skillet to the stove top to cook the chicken. Add the chicken, still coated in the marinade, to the same skillet used for the onions. You can add additional ghee, if needed. Cook on medium-high heat, until all sides are browned. It’s okay if it’s not fully cooked at this point. Set aside.

While the chicken is cooking, melt the ghee in a medium sauce pot over medium heat. Add the cloves, bay leaves, cardamom pods, star anise, cinnamon stock and green chili pepper. Cook for about one minutes, stirring frequently.

Add the rice and stir to coat in the ghee and spices.

Stir in the chicken stock and raise the heat to bring to a boil. Once boiling, lower the heat to a simmer and cook about 5 minutes. The rice will only be par-cooked at this point.

Drain the excess liquid out of the rice into a measuring cup or bowl. You should have about 1 cup of liquid, but can add extra chicken stock, if needed. Spread half of the rice into the bottom of the Dutch oven or stock pot. Set aside the second half.

Top the bottom layer of rice with the chicken, then the onions. Sprinkle on the cilantro and mint.

• Evenly cover everything with the second half of the rice. Pour the reserved liquid from the rice over the top and cover with a lid.

• Return the Dutch oven or stock pot to the stove top with the heat set on medium. Cook, covered for 20 minutes, then turn off the heat and allow the biryani to continue to steam inside the covered pot for another 20 minutes.

Scoop straight down to the bottom of the pot and lift up to get some of each of the layers.

Serve as is, or with cucumber raita, mango chutney or the condiments of your choice.

Tips and Techniques

• You can omit the red chili powder and green chili pepper for a milder dish, or adjust the amount to suite your own tastes. Cayenne pepper can be used as a substitute for the red chili powder ( which is not the same as chili powder used to make chili ).
• The caramelized onions can be made ahead of time or while the chicken is marinating to save time .
• Store leftovers in an airtight container in the refrigerator. Consume within 3 days.

FAQ’s

What is the secret ingredient for biryani .

There isn’t any one secret ingredients for biryani. It’s a combination of Indian spices and a unique cooking technique that makes this dish really special

What Type Of Chicken Do You Use For Biryani? 

I use chicken breast, but you can also use boneless, skinless chicken thighs. Just make sure that you cut them up into bite-sized pieces. 

How Long Does Leftover Chicken Biryani Last In The Refrigerator? 

Store leftover chicken biryani in an airtight food storage container in the refrigerator for up to three days. 

More Indian Recipes

Love this Chicken Biryani recipe? Follow me on Pinterest ,  Instagram , and  Facebook for more!

If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

• 1 1/2 pounds boneless, skinless chicken breasts (cut into bite size pieces)
• 1/2 cup plain Greek yogurt
• 12 cloves garlic (minced)
• 2 inches fresh ginger (minced or grated)
• 2 tablespoons garam masala
• 1 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/2 teaspoon red chili powder (or to taste, optional, see notes)
• 2 tablespoons ghee (or butter)
• 2 onions (sliced thin)
• 1/4 teaspoon salt
• 1 tablespoon ghee (or butter)
• 10-12 whole cloves
• 4 bay leaves
• 8 cardamom pods
• 2 star anise
• 1 cinnamon stick
• 1 green chili pepper (finely diced)
• 1 1/2 cups rice (ideally long grain like Basmati)
• 3 cups chicken stock
• 1/4 cup cilantro (minced)
• 1/4 cup mint leaves (minced)

Instructions

• Combine the chicken, Greek yogurt, garlic, ginger, garam masala, cinnamon, turmeric, salt and red chili powder in a medium bowl. Stir well to evenly blend the spices and coat the chicken. 1 1/2 pounds boneless, skinless chicken breasts, 1/2 cup plain Greek yogurt, 12 cloves garlic, 2 tablespoons garam masala, 2 inches fresh ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon turmeric, 1/2 teaspoon salt, 1/2 teaspoon red chili powder
• Melt the ghee in a large skillet over low heat. Add the onions and salt. 2 tablespoons ghee, 2 onions, 1/4 teaspoon salt
• Remove to a bowl and set aside. Return the skillet to the stove top to cook the chicken.
• Add the chicken, still coated in the marinade, to the same skillet used for the onions. You can add additional ghee, if needed.
• Cook on medium-high heat, until all sides are browned. It's okay if it's not fully cooked at this point. Set aside.
• While the chicken is cooking, melt the ghee in a medium sauce pot over medium heat. Add the cloves, bay leaves, cardamom pods, star anise, cinnamon stock and green chili pepper. Cook about 1. minutes, stirring frequently. 1 tablespoon ghee, 10-12 whole cloves, 4 bay leaves, 8 cardamom pods, 2 star anise, 1 cinnamon stick, 1 green chili pepper
• Add the rice and stir to coat in the ghee and spices. 1 1/2 cups rice
• Stir in the chicken stock and raise the heat to bring to a boil. Once boiling, lower the heat to a simmer and cook about 5 minutes. The rice will only be par-cooked at this point. 3 cups chicken stock
• Drain the excess liquid out of the rice into a measuring cup or bowl. You should have about 1 cup of liquid, but can add extra chicken stock, if needed.
• Spread half of the rice into the bottom of the Dutch oven or stock pot. Set aside the second half.
• Top the bottom layer of rice with the chicken, then the onions. Sprinkle on the cilantro and mint. 1/4 cup cilantro, 1/4 cup mint leaves
• Serve by scooping straight down into the pot and lifting up to get some of each layer.
• Pair with cucumber raita, mango chutney or the condiments of your choice.
• The caramelized onions can be made ahead of time or while the chicken is marinating to save time.
• Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.

Related Posts

• Skip to primary navigation
• Skip to main content
• Skip to primary sidebar

Published: Sep 26, 2018 · Modified: Sep 30, 2021 by Richa · This post may contain affiliate links.

The Best Chicken Biryani (Step by step video recipe)

This chicken biryani recipe features succulent, juicy pieces of chicken that are cooked in a yogurt marinade and then layered with crispy onions, coriander, mint and basmati rice to give you a dish that the entire family will enjoy. I've broken the process step by step and made a recipe video for this chicken biryani so that you can make this restaurant style biryani at home!

Biryani in India doesn't just mean biryani. There are variations across the length and breadth of the country. There is Hyderabadi biryani (which is what I'm sharing today) where the biryani has a lot of gravy or masala and is cooked slowly with rice in a sealed pot. Then there is the Muslim wedding biryani which actually has lesser masala, but packed with flavour mostly from whole spices; the Kerala biryani, donne biryani from Karnataka and so many more.

In every single form, biryani is delicious and is almost like a one pot meal that's enjoyed by families and eaten together - like a celebration!

But I have to be a 100% honest with you. I had never made chicken biryani before I decided to share this recipe. And I got convinced because so so many of you have requested for a legit/authentic biryani recipe that was also relatively easy.

And we are biryani lovers. Mostly  mutton biryani , but this chicken biryani really changed our mind.

The first time I attempted it, I was nervous, because it seemed so difficult and daunting and it looked like there were a gazillion steps. So I took a deep breath and decided to break them down for you.

Quick Walk Through: Chicken Biryani

Ingredients for chicken biryani, fried onions , basmati rice, how to marinate chicken for biryani, how to make chicken biryani, watch the recipe video, more indian recipes for meat lovers:.

Planning on making Biryani? Here are 19 Tips to make the Best Biryani Ever!

Here's everything that you'll need to make biryani:

Chicken:  I only like to use thighs and drumsticks for chicken biryani because they remain juicy and don't overcook through the long cooking time. For me, chicken breast is a big no no as it will dry out and will just be rubbery.

Yogurt: Greek yogurt, plain yogurt or homemade curd/dahi works well. Acts as a tenderiser and add some tanginess to the masala

Fried Onions:  Also called birista, I've outlined the process to make fried onions at home below.

Tip: These days, packages fried onions are easily available and are more convenient option. To store a large amount of fried onions, place them in an airtight container and freeze them for later

Tomato Puree:  Used in the marinade for flavour and body

Ginger Garlic Paste: Simply ground ginger and garlic, I recommend making this at home, but if you are in a hurry, store bought works too

Whole Spices:  Bay leaf, Cloves, Green Cardamom and Saffron (kesar for that distinct orange colour) - these form the flavour base and give biryani that distinct fragrance that wafts up as soon as you open the pot

Ground Spices:  Red Chilli Powder (sub with a mix of paprika and cayenne if living outside India), turmeric powder and garam masala powder.

Tip : For the best flavor and aroma, I would highly recommend making your own garam masala. Don't worry, it's pretty simple to make, and I even have a recipe to help you nail it. I usually make whip up a jar once a month and this way it stays fresher and more aromatic every time I use it.

Herbs:  Fresh mint and coriander leaves (cilantro) are essential to making biryani. They add freshness and bring the rice and chicken together

Fat & Dairy:  Both oil and ghee. You can choose to only use ghee but in my opinion, it makes the biryani even richer. But ghee is what was traditionally used to make biryani. You'll also need a little milk to soak the saffron strands

Basmati Rice:  This is a key ingredient in most biryani recipes, even the ones outside India like the Pakistani biryani and Afghani biryani. Please note that basmati rice is different from long grain rice. A quick note - Basmati has long grains but also comes with a distinct fragrance and flavour. Look for aged basmati rice that has been aged for at least 1-2 years.

Fried onions are a key ingredient here, and it’s important to get this right. Onions are cut into slices and then browned on medium flame in oil. They don't need to be extra crispy, but onions should be a deep golden brown without getting burnt. You can also use  store bought fried onions  which are easily available in supermarkets these days. 

While choosing rice for the biryani, make sure to buy 'basmati rice' and not long grain rice. While they may look similar at first, good quality basmati rice is fragrant, and has grains that are thin and long as opposed to long grain rice which has fatter grains and almost no fragrance.

The basmati rice is cooked for exactly 5 minutes in boiling water with whole spices and salt to get it to the right doneness - which is 70%. Drain the rice well to get rid of any excess water. The rice will continue to steam when we finally cook it along with the chicken and that's where it picks all the flavour and perfume from the chicken, saffron, mint leaves and coriander.

Also see: How to cook Basmati 3 ways

This Hyderabadi Chicken Biryani gets a lot of its flavor from the marinade. We are using yogurt as a tenderiser, fried onions (birista), tomato puree, red chili powder, turmeric powder, coriander powder, garam masala and salt to flavor the chicken. It's important to marinate the chicken in a large bowl for at least two hours or overnight for the maximum flavor. Like I said before, I prefer using only chicken thighs and legs for chicken biryani because these are the juiciest and do not become dry while the biryani cooks.

Once you have your chicken marinated, rice and fried onions ready, start by cooking the marinated chicken. To cook the chicken, place it in the dutch oven or a large pot that you plan to use for cooking the biryani, and cook them for 7 minutes. There is no need to stir the chicken, only flip it once around the 4 minute mark.

Once the chicken is partially cooked, the next step is to layer it with the fried onions, mint and coriander. The onions add sweetness and richness while the herbs add a ton of flavor and freshness. 

The final step is layering with 70% cooked basmati rice. Sprinkle saffron milk and ghee on top and cover tightly with a lid. Originally, the pot was sealed with dough to prevent steam from escaping, but a tight lid works just as well. It's important to cook this on a low flame so that the heat distributes evenly and the bottom doesn't get burnt.

And there you go! The whole thing takes approximately an hour so I call this a weekend project, but after you've done it once, you'll realize how easy and simple making biryani at home is! The results of your labour will look like this, and trust me, there is nothing like the smell of chicken biryani wafting through the house to get everyone to the table!

Let's just say - five attempts to make sure I provide you with instructions that you can actually follow with ease at home did not seem like work.

It's really important to use a heavy-bottomed pot when you make chicken biryani, or the chicken pieces can be scorched or burnt. A  dutch oven  will be your best friend while making this biryani because it heats evenly and stays warm. It also has a thick bottom that does not let your food get burnt easily. Another tip is to keep the biryani pot on a tava or flat skillet. This will stop it from coming in contact with direct heat, and it'll steam at a low heat. 

Serve chicken biryani with raita , salan and maybe a salad. Keep simple accompaniments but a good biryani doesn't need much!

Ingredients

Brown onions (note 1).

• ▢ 2 Onions Large
• ▢ ½ cup Vegetable Oil

Chicken Marinade:

• ▢ 700 grams Chicken Thighs and Drumsticks bone-in and skinless (Note 2)
• ▢ ¾ cup Yogurt or hung curd
• ▢ ¼ cup Tomato Puree
• ▢ ¼ cup Vegetable Oil
• ▢ 1 tablespoon Ginger Garlic Paste minced ginger and garlic
• ▢ 1 tablespoon Red Chilli Powder sub with 1 teaspoon Paprika + 1 teaspoon Cayenne
• ▢ 1 teaspoon Turmeric Powder
• ▢ 1 teaspoon Garam Masala Powder
• ▢ 2 tablespoon Brown Onions
• ▢ 1 ¼ teaspoon Salt
• ▢ 2 tablespoon Hot Milk
• ▢ 10-15 Saffron strands

Parboiled Rice (70% cooked):

• ▢ 2 cups Basmati Rice Note 3
• ▢ 6 cups Water
• ▢ 2 tablespoon Salt
• ▢ 1 Bayleaf
• ▢ 5-6 Cloves
• ▢ 2-3 Cardamom Pods

Other Biryani Ingredients:

• ▢ 1 cup Mint Leaves fresh
• ▢ 1 cup Coriander Leaves Cilantro
• ▢ 1 ½ tablespoons Ghee or Butter
• ▢ Crispy Brown Onions
• ▢ Onion Raita

Instructions

• To make the brown onions, pat the onions dry and if time permits, leave them out on a kitchen towel for 15-20 minutes to dry them out slightly. Heat oil in a pan and add the onions. On a medium flame, shallow fry the onions for 15 minutes till they are a deep golden brown, without burning them. Drain them out on a paper towel, and set aside. These can be made ahead and stored in an air tight container overnight. Burnt onions will add a bitter flavor to the biryani. You can also use store bought fried onions/ shallots which are easily available in leading supermarkets, Indian and Asian stores.
• Mix together all the ingredients under chicken marinade and marinate for at least two hours or overnight for best results.
• When you are ready to make the biryani, soak saffron strands in hot milk and rub them slightly with the back of a spoon. Set this aside.
• Bring water to a roaring boil and add salt, whole spices and basmati rice. Cook for exactly 5 minutes and drain completely, leaving the whole spices in the rice. This will cook the rice to about 70% doneness which can be checked by pressing a grain of rice between two fingers - the rice should still be raw in the middle.
• Layering and Cooking Chicken Biryani:  Heat a heavy bottomed pot like a  dutch oven , and add the chicken to it. Cook for 4 minutes and then turn the chicken pieces once. Cover and cook for another 3 minutes. Turn off the heat. Scatter half the onions all over the chicken, and then sprinkle all the coriander and mint leaves. Next layer the rice all over the mint and coriander, and in the end drizzle saffron milk and ghee all over the rice. Cover and cook on a low flame for 20 minutes - this will help steam the rice, cook it to doneness and cook the chicken. (Note 4)
• Once the biryani is cooked, let it rest for 5-10 minutes, and finish by scattering the remaining onions on top. Serve hot digging the spoon deep to get all the layers.
• While a lot of restaurants use an entire chicken cut into medium sized pieces to make biryani, this is done to cut costs. Pieces like chicken breasts dry out during the long cooking process, and that's why I recommend using only chicken thighs and drumsticks while cooking biryani at home. You can ask your butcher to cut each chicken leg into two parts to divide it into thighs and drumsticks. Leaving the bone in keeps the chicken juicy.
• Brown Onions can be slightly time consuming and tricky to make, and you can substitute them here with store bought fried onions . Just make sure that the onions are not batter fried. If you are in India, you can buy them online here , and if you live outside India, you can buy them here . They are also available at leading supermarkets, Asian and Indian stores.
• While buying basmati rice, make sure you buy rice that's labelled basmati and not just long grain rice. Basmati Rice is fragrant and has slightly thinner grains than long grain rice. Real basmati rice is what gives biryani its distinct flavor and taste.
• In the last step of layering and cooking the biryani, all the ingredients are par cooked . Cooking the biryani on a low flame for 20 minutes, steams and cooks everything to doneness. If you don't have a heavy bottomed pot, and are using a regular pot, you can place it on a tava (or flat griddle) and then place it on the stove on a medium flame to avoid burning the chicken. The tava or griddle creates a degree of separation between the flame and the pot and provides the perfect heat source.
• Chicken Shawarma
• Indian Mutton Curry
• One Pot Mutton (Lamb) Kofta Curry
• Chicken Kori Rotti | Mangalorean Chicken Curry
• Kerala Mutton Stew (Ishtu) with Coconut
• Spicy King Fish Curry with Coconut and Tamarind

Reader Interactions

May 24, 2024 at 6:11 pm

Amy S. says

March 15, 2024 at 3:01 am

April 11, 2024 at 11:16 am

Thaaanks Amy, you can actually send me a picture to my Instagram account :))) I'm sorry it took you so long to caramelise the onions. Next time, try frying them on medium high heat - they'll need some baby sitting or they'll burn but it'll be much faster.

Creative publish says

July 19, 2023 at 5:59 pm

Recipe land says

July 19, 2023 at 5:58 pm

July 19, 2023 at 1:23 am

July 08, 2023 at 9:53 am

"Deliciously aromatic and flavorful Dum Biryani! Every bite is a burst of authentic spices and tender meat, truly a culinary delight."

Catherine says

May 04, 2023 at 10:40 pm

May 23, 2023 at 12:28 pm

I do that too so often!!

Rashmi says

April 20, 2023 at 2:40 pm

The Foodie Guyz says

April 13, 2023 at 3:44 pm

Troy S. Stein says

April 10, 2023 at 8:08 pm

I made this for my Wife today, as a Valentine’s Day dinner, and it was my first time making chicken biryani (mind you I cook often, but until now didn’t have the courage to dive into the biryani realm). I followed your recipe to a T, only adding 3 diced green chilis in the marinade because we eat spicy. Suffice to say, we both enjoyed it tremendously. And the fact that there was no “biryani masala”involved and yet the final outcome tastes like a 4 star Indian restaurant makes me wonder how we ended up with such perfection. Thank you so much Richa!!!

Carolyn says

April 06, 2023 at 4:19 am

May 23, 2023 at 12:38 pm

Thanks for sharing all the changes you made. I'm sure it'll help others! So glad you liked it

Sharon S says

March 21, 2023 at 3:07 am

can I make this in advance earlier in the day?

May 23, 2023 at 12:49 pm

Sure! Biryani actually tastes better the next day a lot of times

Swetha thomas says

March 08, 2023 at 4:35 pm

It was a hit at my home. .. Very good recipe! My husband n kids enjoyed the biriyani. The easiest biriyani recipe ever! Thank you Richa! I have tried your other recipes too...Almost all of them have co e out well for me!! Waiting for more recipes from you. I wil definitely try!

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Save my name, email, and website in this browser for the next time I comment.

Rate This Recipe

You are using an outdated browser. Please upgrade your browser to improve your experience.

• Food Fusion
• Healthy Fusion
• Food Fusion Kids

• Burgers & Sandwiches
• Desi Breakfast
• Biryani & Pulao
• Sabzi (Vegetable)

Simplest Biryani

This has to be the best Biryani recipe for beginners. It does not only taste good but its the simplest biryani recipe you would find. #HappyCookingToYou #FoodFusion

Ingredients:

• Chicken ½ kg
• Dahi (Yogurt) 1 Cup
• Haldee powder (Turmeric powder) ½ tsp
• Lal mirch powder (Red chilli powder) ½ tbs or to taste
• Namak (Salt) ½ tbs or to taste
• Dhania powder (Coriander powder) 1 tbs
• Adrak lehsan paste (Ginger garlic paste) 2 tbs
• Hari mirch (Green chilli) chopped 4-5
• Pyaz (Onion) sliced 1 large
• Podina (Mint leaves) chopped 2 tbs
• Hara dhania (Fresh coriander) chopped 2 tbs
• Pyaz (Onion) fried 1 Cup
• Lemon juice 2 tbs
• Water 2 & ½ litres
• Darchini (Cinnamon stick) 1
• Laung (Cloves) 4-5
• Sabut Kali mirch (Black peppercorns) ½ tsp
• Hari elaichi (Green cardamom) 2
• Badiyan ka phool (Star anis) 1
• Tez patta (Bay leaves) 2
• Namak (Salt) 1 & ½ tbs
• Sirka (Vinegar) 2 tbs
• Chawal (Rice) Sella 500g soaked for 30 minutes
• Cooking oil 5-6 tbs
• Zeera (Cumin seeds) 1 tbs
• Hara dhania (Fresh coriander)
• Podina (Mint leaves)
• Pyaz (Onion) fried
• Zarda ka rang (Yellow food color) ½ tsp
• Water 2-3 tbs

Directions:

In a bowl add chicken, yogurt, turmeric powder, red chilli powder, salt, coriander powder, ginger garlic paste, green chilli, onion, mint, fresh coriander, fried onion, lemon juice & mix well. Marinate the chicken for 30 minutes.

In a pot add water, cinnamon stick, clove, black pepper corns, green cardamom, star anis, bay leaves, salt, vinegar & bring it to boil.

Add rice & let it cook until ¾ done (approx. 8-10 minutes). Strain & set aside.

In a pot add cooking oil, cumin seeds, marinated chicken & stir fry for 2-3 minutes.

Cover & cook on low flame for 10-12 minutes.

Remove the lid and cook on high flame until oil separates. Now turn the flame off.

Take half amount of korma in a dish & reserve it for later use.

Now add & spread half amount of boiled rice, reserved korma, fresh coriander, mint, fried onion, remaining boiled rice.

Dissolve Orange food colour in water and add in it. Cover & steam cook on low flame for 8-10 minutes.

Mix and serve!

Aik bowl may chicken, dahi, haldee powder, lal mirch powder, namak, dhania powder, adrak lehsan paste, hari mirch, pyaz, podina, hara dhania, tali hui pyaz, lemon juice daal kar achi tarah mix karen or 30 minute tak marinate karne k liye rakh den.

Aik pot may pani, daarchini, laung, sabut kali mirch, hari elaichi, badiyan ka phool, tez patta, namak or sirka daal kar ubal anay den.

Ab chawal daal den or 8-10 minute tak itna pakayen k aik kani reh jaye.

Aik pot  may tel, zeera or marinated chicken daal kar 2-3 minute tak stir fry  karen.

Ab dhak kar halki aanch pe 10-12 minute tak pakayen.

Dhakan hata kar tez aanch pe itna pakayen k tel alag hojaye. Ab choolha band karden.

Korma ki adhi quantity nikal kar alag karden.

Bachay huye kormay may ublay huye chawal ki adhi quantity daal den.

Ab alag kia hua korma, hara dhania, podina, tali hui pyaz, or baki k adhay chawal daal den.

Pani may zarday ka rang ghol kar is mein daal den or dhak kar halki aanch pe 8-10 minute k liye dam pe rakh den.

Mix kar k garam garam serve karen!

Related Recipes

Tunday Kabab

Achari Beef Masala Biryani

Stuffed Potato Cutlets Kabab

Creamy Mutton Boti Fry

Authentic Cheese Kunafa

Makhni Handi Kabab

Alfredo Pizza Naan on Tawa

Millionaire’s Dessert Cups

Chicken Mumtaz

Spicy Masaleydar Chicken Biryani – Inspired by Khatri Biryani

Pakora Kadhi

Kofta (Meat balls/ Koftay)

Chicken Samosa

Chicken Lasagne

Chicken Masala Biryani (Street Style)

Shami Kabab

Beef Seekh Kabab

Kashmiri Chai (Pink Tea)

Daal with Zeera Chawal and Talli hui Mirchein

Hyderabadi Mirchon ka Salan

Crispy Chicken Burger

Chicken Sticks

Grilled Pizza Sandwich

Daleem (Mutton/Beef)

Rasmalai recipe with milk powder

Pizza Without Oven

Club Sandwich

You may also like.

• Skip to primary navigation
• Skip to main content
• Skip to primary sidebar

Indian Ambrosia

• Recipe Collections
• Instant Pot
• Quick & Easy

Published: Apr 15, 2018 · Modified: Sep 3, 2021 by Saima · This post may contain affiliate links. As an Amazon affiliate, I earn from qualifying purchases · This blog generates income via ads.

Chicken Biryani Recipe

A chicken biryani recipe made with tender chicken on bone, saffron, cashews and long grain basmati rice. So good!

Who isn't familiar with chicken biryani? Only someone living under a rock!

The online space is full of one chicken biryani recipe after another. Just type in the phrase in Google and see the sheer number of results that the search engine spits out. It's startling.

Like all things very popular, there are countless variations, and needless to say, all of them are not good. To eat ho-hum biryani is quite a drag, so it's nice to know a few facts about it. Here goes!

• The wrong ingredients can ruin a chicken biryani recipe before it's even had a chance 

To the old khansamas (chefs) of North India, it would be nothing short of blasphemy to add ingredients like potatoes, tomatoes, turmeric (ugh!) or even too much spice in a biryani recipe. These ingredients alter the very nature of biryani, and if I may go so far, corrupt it.

And yet, I have suffered through one overly yellow, impossibly hot, potato filled disaster after another in my biryani eating adventures! I don't know the reason why these versions have become so ubiquitous, but I do know that I prefer biryani the way it was made through the ages in the kitchens of North India: a delicately spiced rice and meat preparation with loads of flavour and taste.

Here, I share with you my chicken biryani recipe that I have perfected over the years. And if you'd rather have a mutton biryani, simply sub the chicken for mutton. Only, cook it longer so that the meat becomes tender. If I'm making mutton biryani, I always cook the mutton in a pressure cooker. And that brings me to my second point.

•  Mutton biryani is considered to be superior in taste to chicken biryani 

Surprised? Since traditional biryani has always been made with mutton, not chicken, connoisseurs of the dish actually look down upon biryani made with chicken! It's true that white meat doesn't pack the same punch as red, but I personally think this is a matter of individual taste; it really boils down to which meat you prefer. Chicken or mutton .... it doesn't matter in the end as long as you follow some basic biryani-making principles:)

• The rice you use can make or break a biryani

I can't stress this enough ... you  must  use the best quality Basmati rice you can find to make biryani. If you make biryani with sub-par rice or any rice other than Basmati, you won't be doing justice to this king of dishes. I use Tilda (no affiliate links) because it is the most fragrant, long-grain Basmati rice I can find in the market.

A special note  about my chicken biryani recipe :  I have added just a pinch of orange food colour (a very small pinch) to my biryani, but you can skip it altogether. Yes, biryani looks very pretty with those fiery red streaks, but the fact remains that food colour is an artificial ingredient and I am leery of it. The maximum I will add is a few grains and not more.

The solution? I colour my biryani with saffron dissolved in a little milk. Good quality saffron adds a suffused orange-ish tinge to the rice. Your biryani will not look so flamboyant, but it's a much better choice than food colour. Just don't go overboard with the saffron because it has a very distinctive fragrance and taste too. You don't want a biryani that's too saffrony.

Here are two more meat and rice dishes on the blog if you're looking for variations: keema biryani and chicken pulao . Pulao follows a different method of cooking but both pulao and biryani are yum!

Ready to give the most awesome chicken biryani recipe a try? Let's go!

chicken biryani

Ingredients    1x 2x 3x, for the chicken gravy:.

• 400 grams chicken on the bone cut into small pieces
• ⅓ cup olive oil
• 2 medium onions sliced fine
• 1 teaspoon cumin seeds
• 1 small onion pureed
• 2 tablespoon ginger-garlic paste
• 2 tablespoon yoghurt slightly beaten
• 1 tablespoon coriander powder
• ½ teaspoon Kashmiri chilli powder
• 2 tablespoon Shan Sindhi Biryani Masala

 For the rice:

• 500 grams basmati rice washed and soaked for 15 minutes
• 2 black cardamom
• 3-4 green cardamom
• 5-6 black peppercorns
• 1 bay leaf
• 3-4 cloves
• 2 tablespoon sea salt

 For the garnish:

• 3 tablespoon olive oil
• ½ small onion sliced finely
• 8-10 cashewnuts optional
• 8-10 strands saffron dissolved in half a cup warm milk

Instructions  

The chicken gravy:.

• In a dutch oven or deep pan, fry the finely sliced onions in oil until reddish brown. Add cumin seeds and stir.
• Add pureed onion, ginger-garlic paste, coriander and Kashmiri chilli powders, Shan Sindhi Biryani Masala. Cook this mixture for 5-7 minutes, adding yoghurt 1 tablespoon at a time in between. Keep stirring the masala throughout.
• Add chicken and cook until the oil separates and the chicken is tender. Keep adding splashes of water to keep the gravy from burning (25-30 minutes). The gravy should be thick and shiny when the chicken is done, not watery.
• While the chicken is cooking, take around 12 glasses of water in a large pot and set it on high heat. Add salt and whole spices.
• When the water starts boiling, add rice and cook until the rice is 80% done (al dente).
• Drain the rice in a colander and discard the water and whole spices.

Assembling the chicken and rice for biryani:

• In a heavy-bottomed, deep and wide pot (it could be the same one in which you boiled the rice), spread half the rice at the bottom. Then, spread the cooked chicken in a layer above the rice and top with the remaining rice.

The Garnish:

• Fry cashews (if using) in oil until light brown and add them to the biryani. Reserve the oil.
• Fry onions in the same oil as above until they are reddish-brown and pour immediately over the biryani.
• Pour the saffron-infused milk over the biryani.
• Sprinkle the food colour on top of the rice, if using.
• Cover the pot with a lid and set it on the lowest heat possible for 15-20 minutes.
• Take off the lid and with the help of a wide spoon, gently mix the rice and meat together. Your chicken biryani is ready to be served now!
• Shan Sindhi Biryani Masala and Tilda rice (no affiliate links) are available at any Indian or Pakistani grocery shop or the international aisle of major supermarket chain like Walmart. If you can't find Shan, any biryani masala will do. I have a personal preference for Shan.
• It is important to assemble the biryani in a large enough pot as mentioned earlier in step 7 above because the rice needs space to bloom. If the pot is smallish and the rice and chicken are crammed in, the rice will break and the biryani will look smushed.
• If you don't want to go to the trouble of removing the whole spices from the cooked rice by hand (step 6), take the spices in a square piece of cheesecloth and tie the ends firmly. Immerse this bag in the pot of water at the same time as you add salt. Simply remove the bag once the rice is done and ready to be layered. The rice would have absorbed the flavours of the spices just as well.
• Serve the biryani with raita (cold yoghurt with dry roasted and ground cumin and salt) for a truly lip-smacking combo!

Reader Interactions

Danielle Wolter says

November 29, 2018 at 7:14 pm

November 29, 2018 at 7:16 pm

Yes, do try it. You won't be disappointed, I'm sure!

Chichi Uguru says

November 29, 2018 at 7:19 pm

November 29, 2018 at 11:44 pm

November 30, 2018 at 8:18 am

You're welcome Tisha.

Natalie says

November 29, 2018 at 11:57 pm

November 30, 2018 at 3:21 am

Haha! Now you know what it is, do make it!

stasia says

August 31, 2019 at 1:30 pm

Thanks for coming! Let me know what you think: Cancel reply

Your email address will not be published. Required fields are marked *

By using this form you agree with the storage and handling of your data by this website. *

This site uses Akismet to reduce spam. Learn how your comment data is processed .

Privacy Overview

Rate this recipe.

© 2012 - 2024 SWASTHI'S RECIPES

Chicken Biryani Recipe

Updated: September 2, 2022, By Swasthi, Comments , Jump to Recipe

Chicken Biryani Recipe in 2 ways! Make the ultimate Biryani in homestyle and restaurant styles. Biryani is a celebratory rice and meat dish cherished in the Indian sub-continent. A traditional biryani consists of fluffy basmati rice layered over tender & succulent pieces of meat, accompanied with the mesmerizing aromas of spices, herbs & caramelized onions. In this post I show you how to make an aromatic, delicious and the best Chicken Biryani , not in one but 2 ways – Homestyle and restaurant style.

About Biryani

Biryani is one of the most popular rice dishes & traditionally it is cooked adapting the process of dum pukht, meaning “steam cooked over low fire”. The traditional process of Chicken Biryani starts by marinating meat in yogurt along with spices and herbs. The raw/uncooked marinated meat is layered at the bottom of a wide pot followed by another layer of par cooked basmati rice , herbs, saffron infused milk, fried onions and ghee or attar (edible essential oil).

The pot is sealed to trap the steam and is dum cooked on a low heat for the most tender and flavorsome dish. This is known as Kachi Biryani & I have shared that traditional  Hyderabadi biryani here. Cooking this kind of a biryani requires a bit of expertise and understanding the dum pukht method correctly.

It is believed that Persians introduced Biryani to the Indians and this royal delicacy once upon a time was a luxurious treat made during special occasions. However over the decades, the popularity of Biryani has grown to the extent that we eat it more often, whenever the Biryani cravings kick-in.

Innovative home cooks and chefs have come-up with many new and easier methods to cook biryani, as a result pakki biryani and my one pot biryani shared below came into existence.

About My Chicken Biryani

As mentioned earlier I share 2 recipes here and both the recipes use the same ingredients but the quantities vary slightly due to the difference in the cooking methods.

The first method is a one pot biryani and you can cook this in a pressure cooker or in a regular pot. In this recipe, we cook the marinated meat and layer the uncooked rice. Pour hot water and cook to perfection.

The second method is known as pakki dum biryani, where you cook the marinated meat with aromatics and make a gravy first. Meanwhile you par cook the rice and layer that over the chicken gravy.

Cover and cook on dum/steam for a short time to infuse the flavors of spices and herbs. Tada! Your best restaurant style Chicken Biryani is ready!

Both these recipes yield a chicken biryani that isn’t too oily, spicy, hot or pungent as it looks to be in the pictures. However you can reduce the amount of red chili powder if you do not prefer the heat. Biryani is best served with a  Raita ,  Shorba ,  lassi  and papads.

A biryani is judged by 3 things

• Masala/ flavors – so use a good biryani masala (recipe below) or garam masala.
• The quality of rice – use aged basmati rice or aged premium quality short grain rice like jeerakasala.
• The tenderness of meat – so always marinate chicken in yogurt and spices.

Biryani Masala Powder

You can use a good store bought biryani masala or garam masala. I prefer to use homemade biryani masala which I am sharing below. If you want you may use this or use your favorite store bought masala.

• 1 to 2 bay leaf
• 1 star anise
• 10 to 12 green cardamoms
• 2 two inch piece cinnamon – 2 grams
• 1 black cardamom
• 1½ teaspoon fennel seeds
• ¼ to ½ teaspoon black pepper
• 1 tsp caraway seeds (shahi jeera, sub with cumin)
• 2 strands of mace (I use half of a small mace, it may be strong for others)
• ¼ teaspoon grated nutmeg

On a low to medium heat, dry roast bay leaf, star anise, green and black cardamoms, mace and cinnamon stick for 1 to 2 mins, until slightly fragrant. Add cloves, fennel, caraway and black pepper. Roast for another 1 to 2 mins on a low heat, until aromatic. Add nutmeg and turn off. Cool and make a fine powder.

You can make this ahead or make a large batch and transfer to an air tight glass/ steel jar. Store in the refrigerator for 2 months.

More Biryani recipes Hyderabadi biryani Chicken dum biryani Chettinad biryani Mutton Biryani

How to make Chicken Biryani (Recipe 1 Stepwise photos)

Preparation – Marination

1. This recipe needs half kg chicken (1.1 lbs.). Make few slits on all the chicken pieces and add to a large bowl. Then add

• 3 tablespoons plain yogurt (Indian curd)
• 1¼ tablespoons ginger garlic paste
• ½ to 1 tablespoon garam masala (or biriyani masala)
• ½ teaspoon salt
• ¼ teaspoon ground turmeric
• ½ to 1 teaspoon red chili powder (reduce for kids)
• 1 tablespoon lemon juice (optional)

2. Mix everything well and marinate the chicken. Cover and set this aside for 1 hour. You can also rest it overnight in the fridge.

3. Meanwhile add 2 cups basmati rice to a large pot and rinse it at least thrice. Drain and soak in fresh water for 30 mins. Drain to a colander after 30 mins. Optional – Soak a pinch of saffron strands in 2 tablespoons hot milk.

Cook Chicken

4. Heat ghee or oil in a heavy bottom pot or pressure cooker. Make sure you use a large one for this. Using whole spices is optional but recommended. Use whatever you have. I use

• 4 green cardamoms
• 1 inch cinnamon piece
• ¾ teaspoon shahi jeera (caraway seeds)
• 1 strand mace (optional, omit if you don’t like)

5. Add thinly sliced onions. On a medium heat, fry them stirring often until uniformly light brown.

6. This is the correct color of the onions. Do not burn them as they leave a bitter taste. (check video)

7. Add marinated chicken & saute until it becomes pale for 5 minutes.

8. Lower the flame completely. Cover and cook until the chicken is soft, tender and completely cooked.

9. Check if the chicken is cooked by pricking with a fork or knife. It has to be just cooked and not overdone. Evaporate any excess moisture left in the pot by cooking further without the lid.

10. Taste test and add more salt if needed. I added ¼ more salt here. Add

• ¼ cup plain yogurt (Indian curd)
• 1 teaspoon garam masala (or biryani masala)
• ¼ to ½ teaspoon red chili powder (optional)
• 1 slit green chili pepper (optional)
• 2 tablespoons chopped mint leaves (pudina)

Make Chicken Biryani

11. Mix everything well. Spread it evenly in a single layer.

12. Layer drained rice all over the chicken. To a separate pot, pour 3 cups water and add ¼ to ½ teaspoon salt. If cooking in a pot (not cooker), start with 3 cups water at this stage.

Stir and taste the water. It must be slightly salty. Bring the water to a rolling boil. Pour 2 cups of this hot water across the sides of the cooker or pot. Pour rest of the water over the rice gently. (check video)

13. Level the rice gently on top. Add 2 tablespoons more mint leaves.Do not mix up everything, the taste of the biryani cooked in the shown method is good. Optionally you can sprinkle 2 tablespoons fried onions & saffron soaked milk.

14. Finally cover the pot or cooker. If cooking in a pot , cook on a medium heat until the rice is cooked completely. If the rice is undercooked & there is no more water left at the bottom of the pot, pour ¼ to ½ cup boiling water at this stage. How much water to add depends on the quality of basmati rice. Cook covered until the biryani rice is perfectly done, grainy and fully cooked. Rest it covered for 15 mins. If cooking in a cooker , cook until you hear 1 whistle. Later remove the cooker from the hot burner to stop cooking further.

15. When the pressure releases naturally, open the lid. Gently fluff up with a fork.

Serve chicken biryani in layers – top layer with rice and bottom layer with chicken. Enjoy with raita or shorba .

Troubleshooting

Towards the end if the rice is under cooked, you can sprinkle little hot water & cook covered further.

Restaurant style Chicken Biryani (Recipe 2 Stepwise Photos)

Time taken:1 hour 45 minutes

Ingredients (serves 3)

To make fried onions ¼ cup oil (I use organic steam refined coconut oil) 2 cups (200 grams) sliced onions To Marinate ½ cup yogurt/curd (fresh, not sour) 1 tbsp. Lemon juice 1½ tablespoon Ginger Garlic grated or paste (both in equal quantities) 1 green chili deseeded and slit (leave out for low heat) 1½ tablespoons oil (may use fried onion oil) ½ teaspoon salt ¼ teaspoon Turmeric Powder ½ to ¾ tablespoon Kashmiri Red Chili Powder 1¼ tablespoon Biryani masala (recipe in the post intro, or use store bought biryani/garam masala) ½ tablespoon coriander powder ¼ tablespoon roasted cumin powder (leave out if using homemade biryani masala) 2 tablespoons mint leaves fine chopped 2 tablespoons coriander leaves fine chopped (optional) 1.1 lbs. chicken (½ kg, skinless bone-in or boneless, large pieces such as thighs, drumsticks, legs or breast) To cook rice 1½ cups premium aged basmati rice ½ tablespoon oil ¾ to 1 tablespoon salt 4 cardamoms 4 cloves 1 bay leaf 2 inch cinnamon 1 star anise ¼ tsp shahi jeera ½ mace To layer 1 pinch (10 to 12) saffron strands or natural orange food color as needed 2 tablespoons hot milk + 2 tablespoons hot water 1 to 2 pinches biryani masala or garam masala 1 to 2 tbsps mint and coriander leaves 1½ tbsps melted ghee or a few drops of organic attar stirred with ghee

Instructions (Stepwise Photos)

This 1x recipe makes 3 servings. I made 2x recipe so you will see more quantities in the pictures.

Make golden onions (takes 22 mins)

1. Wash and peel the onion. Slice them medium thin and even so they fry evenly. Cut & discard the basal plate of the onion so the slices separate. Measure the slices to make them 2 cups.

2. Pour ¼ cup oil to a wide pan/Dutch oven and heat it on a medium flame. Add the onions and sauté constantly on a medium heat, until they turn evenly golden to light brown, but not deep brown or burnt. It takes me about 13 to 14 minutes for this entire task. 7 mins on a medium heat, 4 mins on a low heat and 2 to 3 mins with the stove turned off. However this can vary for you.

3. Remove them to a plate & cool completely. They will turn darker after cooling so do not over fry them as they turn bitter in a few seconds.

4. This step is optional. A lot of people prefer to use this fried onion oil in the marinade as it is flavored. But I discard the oil in the pot/ Dutch oven. I also prefer to squeeze out the excess oil from the fried onions using fingers. Pat them well with kitchen tissues to remove most of the oil. Once done they look like seen in the pictures below. This makes ½ cup (8 tbsps) golden onions.

Marinate Chicken (takes 18 mins)

I use the same pot/ Dutch oven to fry onions, marinate and then cook the biryani. But it is important to cool it down before preparing the marinade.

5. Mix together yogurt, lemon juice, ginger garlic, green chili, oil, salt, turmeric powder, Kashmiri red chilli powder, biryani masala (or garam masala), coriander powder, roasted cumin powder, mint leaves and coriander leaves. Mix all the ingredients well and taste test for salt and spice/heat. Adjust of required.

6. Add chicken. I also make gashes over the larger pieces of chicken. Marinate for a minimum of 30 minutes to overnight in the refrigerator. Keep it covered while it marinates.

Make the gravy (takes 20 mins)

7. Saute chicken for 4 to 5 minutes on a medium heat.

8. Reserve 2 tablespoons brown onions for later and add the rest here (about 6 tbsps). Pour ¼ cup hot water and mix well.

9. Cover and cook on a medium heat for 10 to 15 minutes (depending on the size and kind of chicken used, organic and bone-in chicken takes longer). Chicken should be almost cooked through (95% cooked). Turn off the heat.

Cook Rice (15 mins, can multi-task to save time)

10. While your chicken gravy cooks, rinse rice well thrice and soak for a minimum of 15 mins (if required, read instructions on your rice pack). Pour 6 cups of water to a large pot and add the following whole spices. You don’t need all of them add whatever you have in hand. Cardamoms, cloves, bay leaf, cinnamon, star anise, shahi jeera and ½ mace.

11. Bring the water to a rolling boil, reduce the heat to medium (keep it boiling), cover the pot and cook for 5 minutes. If you don’t like whole spices in your biryani, optionally fish out as many spices as you want at this stage using a spider. Discard or save some for garnish.

12. Pour oil and add drained rice & salt. Bring the water to a rolling boil again and cook on high heat for 5 mins, until 90% done. Rice should be firm, almost cooked but have a bite to it and not fully cooked. When you press down the rice grain it should break and not turn mushy. Drain to a colander immediately.

Make Chicken Biryani (Layer the biryani) 30 mins

13. Soak saffron strands or natural orange food color as needed in 2 tablespoons hot milk + 2 tablespoons hot water (or rice cooked water). Also prepare 2 tbsps chopped mint/coriander leaves, 2 tbsps fried onions, 1 to 2 pinches biryani masala and ghee.

14. Before you layer the rice over the chicken, do check the following points:

• The gravy should be thick yet of pouring consistency (not runny & not dropping consistency)
• It is essential for the chicken gravy and the pot to be hot.
• The cooked rice needs to be steaming hot.
• If the above points are not met, your dum cook time (steaming time will be different)

15. Give a good stir and spread the chicken in the pot evenly. This is the right consistency.

16. Layer 1 tablespoon brown onions and then rice all over the chicken. Sprinkle 1 to 2 pinches biryani masala, mint coriander leaves, ghee and saffron milk water & the rest of the fried onions.

17. If you are not using a Dutch oven, seal the pot with a foil or a moist clean cloth (not dry cloth). Turn on the flame on a medium heat for 5 to 6 minutes. Lower the heat to low and dum cook for another 18 to 20 minutes. Turn off and rest for 10 minutes.

If you are not using a heavy bottom pot like a Dutch oven, a sandwiched bottom pot or a triply cookware, place a tawa on the stove and then your cookware. Cook for 5 mins on a high heat and then on a medium heat for 18 to 20 mins.

18. When you open the pot, your rice grains should have curled meaning the rice has been dum cooked well. If not, next time you may increase the cook time. The cook time changes slightly with the kind and size of stove/burner.

19. Garnish with more fried onions and coriander/mint leaves if you want. Serve Chicken biryani with a large rice paddle in a way that each portion gets the chicken from the bottom and the rice from top in layers.

What to serve – Cucumber Raita and onion salad go well with this biryani. In India we also serve this with a biryani gravy known as shorba, or with this chicken kurma (not korma) and with kachumber or onion raita.

What you need for a good biryani?

To make a good biryani, always use best quality ingredients. The choice of good quality basmati rice, whole spices, spice powders, chicken & ghee all contribute to the flavors of chicken biryani.

1. Basmati rice: There are so many kinds of basmati rice available in the market. For best results choose premium quality basmati rice that is labelled as AGED. This kind of rice is more firm & fluffs up well in chicken biryani without turning mushy. Aged rice is also more fragrant.

Though this biryani is made in a pressure cooker or pot, the texture of rice grains will come out right without getting mushy if made with aged rice.

2. Biryani masala (spices) : Good quality whole spices & spice powders elevate the flavor of chicken biryani. So choose a good quality ready made garam masala powder or biryani masala .

I am also sharing the ingredients for an instant biriyani masala powder. If you do not have a ready made or store bought masala, you can make it in just few minutes.

3. Chicken : We usually use up the cut whole chicken to make the chicken biryani. However I always find chicken breast pieces dry out if not marinated well with yogurt. If you prefer soft, tender & succulent pieces of chicken in your biryani, then just use chicken thighs & drumsticks.

Always use bone-in chicken as it helps the dish to turn out more flavorful.

4. Ghee : Traditionally chicken biryani was made using ghee. Since this recipe does not follow the traditional method, you can also make it using oil. But ghee adds a unique aroma to the dish.

Expert Tips to make the Best Chicken Biryani

• Marination : Marinating chicken with yogurt & spices is the first key step to make the best chicken biryani. Yogurt tenderizes the chicken & the spices enhance the flavors. Marinating and resting chicken makes it soft & succulent, so do not skip that. If you do not eat curd then can substitute it with coconut milk.
• Preparing rice : Basmati rice has to be rinsed very well a few times in ample amount of water to get rid of the starch. This prevents the rice grains from turning mushy. Soaking the rice helps to cook the rice grains to fluffy & long. So do not skip rinsing & soaking the rice well before using.
• Water : This recipe uses plain water to cook the chicken biryani. However it can be replaced with chicken stock. The quantity of water I have mentioned in the recipe card works well for me with Lalquilla old malai basmati rice. This ratio works pretty well with any aged basmati rice.
• Please do adjust the amount of heat in the recipe. My recipes are usually low on heat for the Indian taste buds. Since I have young kids at home., these levels work well for us.

Related Recipes

Chicken Tikka Mas...

Hyderabadi Chicke...

Chicken Dum Birya...

Chicken Korma Rec...

Raita Recipe

Shorba recipe (Bi...

Recipe Card

For best results follow the step-by-step photos above the recipe card

Ingredients (US cup = 240ml )

Marinade for chicken biryani.

• ▢ ½ kg (1.1 lbs) chicken (skinless bone-in or boneless, large pieces such as thighs, drumsticks, legs or mix of all)
• ▢ 3 tablespoons plain yogurt (curd or dahi)
• ▢ 1¼ tablespoons ginger garlic paste (1 inch ginger & 4 garlic cloves crushed)
• ▢ ½ to ¾ teaspoon salt (adjust to tase)
• ▢ ¼ teaspoon turmeric
• ▢ ½ to 1 teaspoon red chilli powder (or paprika) (use less spicy variety)
• ▢ ½ to 1 tablespoon garam masala (or biryani masala) (Refer notes)
• ▢ 1 tablespoon Lemon juice (optional)

Whole spices (skip if you don’t have any)

• ▢ 1 bay leaf (tej patta)
• ▢ 4 green cardamoms (choti elaichi)
• ▢ 6 cloves (lavang)
• ▢ 1 inch cinnamon (dalchini)
• ▢ 1 star anise (chakri phool )
• ▢ ¾ teaspoon shahi jeera (caraway seeds) (substitute with cumin)
• ▢ 1 strand mace (javitri, omit if you don't like)

Other ingredients for chicken biryani

• ▢ 2 cups basmati rice (aged rice only)
• ▢ 2 tablespoon ghee or Oil
• ▢ 1 large onion sliced thinly
• ▢ ¼ to ½ cup mint leaves chopped fine (about 15 leaves)
• ▢ 1 green chili (slit or chopped)
• ▢ ¼ cup plain yogurt (Indian curd)
• ▢ ¼ to ½ teaspoon red chili powder (optional, for heat)
• ▢ 1 teaspoon garam masala (or biryani masala)
• ▢ 3 cups water (3½ cups for pot) (refer notes, more if needed )
• ▢ ¾ teaspoon salt (to stir in water)
• ▢ 2 tablespoon fried onions (optional)
• ▢ 1 pinch saffron (optional)(soaked in 2 tbsps hot milk)

Instructions

Preparation.

• ▢ To a bowl, add yogurt, ginger garlic paste, salt, garam masala, turmeric, lemon juice & 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 & 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.

How to make Chicken Biryani

• ▢ Heat ghee or oil in a pot or pressure cooker.
• ▢ Add whole spices – bay leaf, cardamoms, cloves, cinnamon, star anise, shahi jeera & mace. Skip them if you do not have.
• ▢ When the spices begin to sizzle, add onions & fry them evenly stirring often until uniformly light brown but not burnt.
• ▢ Add chicken & saute until pale for 5 mins on a medium heat. 
• ▢ Cover & 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. Add yogurt (curd), half of the chopped mint leaves, slit green chili, red chili powder & garam masala. ½ to 1 teaspoon red chilli powder, 1 green chili, ¼ cup plain yogurt, 1 teaspoon garam masala
• ▢ Mix everything well and layer chicken evenly at the bottom. (check video)
• ▢ Spread drained rice in a layer over the chicken.
• ▢ To a separate pot, pour water. If cooking in a pot use more water.
• ▢ Add salt and mix. Taste the water. It must be slightly salty. Bring this to a rolling boil.
• ▢ 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 the rest of the mint leaves. Optionally add fried onions & saffron soaked milk if using.
• ▢ Pot method – If cooking in a pot, cover and cook on a medium flame until the rice in the chicken biryani is cooked completely but not mushy or undercooked. If the rice is still under cooked or hard & there is no water at the bottom, pour ¼ to ½ cup more boiling water depending on the kind of rice used and cook further. When done it has to be fully cooked, yet remain grainy but not mushy.
• ▢ Cooker method – Set the flame to medium high. Cover & place the whistle. Cook until you hear 1 whistle. Move the cooker away from the burner to stop cooking further. 
• ▢ Rest until the pressure drops naturally. 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) .
• Water: The amount of water to use depends on the brand of basmati rice. Not all basmati rice need the same amount of water. So for pot method, start with 3 cups water. Towards the end if the rice is undercooked, pour ¼ to ½ cup boiling water and cook further. You will need to experiment a bit with the right amount here.
• Tomatoes : An authentic biryani never uses tomatoes, so I have not used in the recipe. It does not add any taste infact alters the flavor. If you still want to use you an follow the second recipe I have posted below.
• Yogurt or curd : Do not use sour curd. If the curd is slightly sour then skip using lemon juice.
• Rice : I have used lalquilla basmati rice, old malai. Any other basmati rice may need less or more water. Make sure to use as needed.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

© Swasthi’s Recipes

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

Follow Swasthi’s Recipes

Check your inbox or spam folder to confirm your subscription.

Popular Recipes

Butter Chicken Recipe (Indian Chicken Makhani)

Kadai Paneer Recipe (Dry & Gravy)

Chicken Vindaloo Recipe

Aloo Gobi Recipe

Masala Chai Recipe (Indian Masala Tea)

Vegetable Pakora Recipe

Thank you for trying Lydia. Glad you like the biryani

Thank you so much Bob. That’s a huge compliment and I look forward to read such reviews. Thanks again

I am making a large tray of this, instead of layering and finishing on the stove can I finish it in the oven? If so at what temp and for how long?

Hi Cible, There are 2 recipes in this post. Which one are you making?

So glad you like it Inez.

I have a question. When you say coriander leaves, do you mean cilantro or coriander? In the cookbooks, coriander is actually cilantro. Thanks!

Hi Melissa, In Indian cuisine, coriander leaves is cilantro and coriander seeds is seeds.

Hi Addi, Thank you so much for trying and sharing your biryani experience with us. We are so glad you like it.

So glad to read this. Thank you for sharing back.

Hi may I know if you place it in rice cooker, do you still put the chicken first and rice on top or can i put the rice first and chicken on top. Thanks!

Hi Lill, Add the rinsed rice, pour water and then add the sauteed chicken and give a gentle stir so the spices distribute. Keep most of the chicken on top, not at the bottom.

I follow your blog. So I found your chicken biryani picture (above) on a swiggy restaurant for their chicken biryani.

Hello Anitha, Thank you for letting me know!

I love this recipe and have made it many times! When you make your biryani masala do you grind up the cardamoms whole—pod and all, or do you remove the pods after toasting and only use the seeds?

Hi Josh, Thank you! Use the whole pods with the skin. They have a unique flavor.

Wow! That’s a lovely meal Rick. Thank you for sharing back

Hi Ewa, That’s nice to know! Thank you so much for sharing back. Hope you enjoy more recipes from here!

Hi, thanks for the recipe. In first method you use 2 cups of rice, what is the weight of rice in grams.

Hi Samiya, 2 cups basmati weighs about 360 to 370 grams

Hi Nick, So glad you like it.!

I need to use up my ground mace before buying whole. In your recipe for Biryani Masala Powder, how much ground mace should I use to equal half of one mace?

Hi Jon, Half mace weighs about 1 gram, and that equals a little less than half tsp ground. So start with 1/3 tsp and add more if you want while finishing.

Thank you! I appreciate it when I know the weights of ingredients as the sizes on the whole spices can vary considerably!

Rate This Recipe

301.909.8378

How to make biryani: a one-pot meal your guests will love.

Today you’ll learn how to make biryani.

There is nothing like the smell of biryani cooking on a lazy weekend morning. This ancient dish, popular throughout Asia and the Middle East, is a delicious mix of rice, spices, and meat.

While it may take a little time to prepare, your guests will love it! In this article, we will show you how to make traditional biryani in your own kitchen.

Inspired by Sohla El-Waylly

Sohla is an amazing cook. You can catch her on the internet here . She has done videos for many huge news outlets. Watch as much stuff of hers as you can, it’s a treat.

I watched her on an episode of the History Channel’s ancient recipes . She attempted to recreate biryani as it was made when it first appeared in the 1500s.

Biryani has a rich history that cannot be ignored. I highly recommend watching it.

My recipe borrows a lot from hers, but I make my own adaptations including using the traditional Afghan spice mix, char masala .

How to Make Biryani

There are a few key tips for making biryani. First, prepare prepare prepare. You want to make sure you have your meat marinading in advance as far as possible. You will not get the best depth of flavor if that does not happen.

The second big key is to par-cook your white rice. We have an easy recipe for that here , and a video here .

Finally, you want your onions fried not caramelized and you want to have the freshest spices available. You can buy black cardamom in our Afghan Cooks shop. Freshly ground spices and using fresh spices for the char masala are going to make a 100% difference in your flavors here.

How You Can Help us Share this Biryani Recipe

You are the key to Afghan Cooks succeeding. We have the greatest supporters and every time you share this on Pinterest, Instagram, Facebook, and Twitter our popularity grows.

By sharing tweets like the one below, or pinning this recipe, you really help us out.

Look, it took me 25 years to make this video. I hope my mom is proud of me. Finally. 😂 https://t.co/KtKaacHoaU — MirriamZary 🇦🇫 (@mirriam71) April 9, 2022

Want Secret Recipes? News Updates?

Subscribe to our Afghan Cooks Club now. (free secret recipe for signing up)

• Author: Mirriam Seddiq

Description

This biryani recipe is a slightly different take on a dish that is easily 500-600 years old. Maybe older.

Ingredients

Meat and Marinade

1 Lb Beef Shoulder

2 Cups Yogurt (can use our homemade yogurt)

1 Tablespoon Char Masala

1 Tsp Tumeric

1 Tsp Fennel Seeds

1 Tablespoon of Salt

2 Tablespoons Ginger Garlic Paste

1 Bunch Mint (food processed)

1 Bunch of Cilantro (food processed)

Rest of Ingredients

3/4 Cup vegetable oil

2 Onions sliced

Saffron (healthy pinch)

1 tsp star anise (crushed)

1 tsp black cardamom (crushed)

1 tsp cumin seed

Instructions

1. The very first step is to marinate your beef. Preferably, you do this 24 hours in advance, or at the latest, you will make your biryani in the early morning or the evening. Mix your marinade ingredients with the lamb and cover overnight.

2. Next, watch our video on how to make challow. This will be the first step in preparing your rice. Follow that recipe to the par-boil stage. It is at the 6:04 minute mark in the video. Please review this video and recipe before starting this recipe.

3. Once your rice is par-boiled, proceed to this step. Take a large pot and place oil in a pot. Fry your onions to a golden brown. Don’t caramelize them; fry them.

4. Next, prepare your saffron mixture. Take a healthy pinch of saffron, add some salt, then pour some hot water over the mixture. This allows your saffron to bloom and will get you a beautiful golden-colored liquid.

5. Once onions are fried, take them out and set them aside. Next, add cumin seeds to the pan to toast along with crushed black cardamom and star anise. Toast until fragrant, about 30 seconds. Don’t let it burn.

6. Add the beef to a hot pan with spices. Let the meat par-cook. Allow sauce to reduce. Took me about 6 minutes.

7. After this, I added a little more oil. About two tablespoons.

8. Now, we start our layers. Before I started making the layers, and after I made the challow rice, I rinsed the rice in cold water.

9. Now layering, add one layer of rice over the meat. Add a layer of fried onions. Next, a layer of herb mixture. This herb mixture is the other 1/2 of the mint and cilantro. Then I added about 1/4 Cup of water to help it steam. Then, another layer of onions, another layer of herbs, and finally, the saffron water on top.

10. So, I made holes in the rice for the steam. (just like I showed you how in the challow recipe )

11. Cover pot with lid, and then wrap in aluminum foil. Cook for two hours on medium-low heat.

12. Take rice out of oven and plate your biryani on a beautiful platter.

Great served with our  green chutney  or  yogurt sauce , a  salad , and  bread .

Mirriam Seddiq

Related posts.

Halal Chicken and Rice Recipe

Nov 26, 2023 | Meat , Rice , Rice Dishes

Basics of Halal Chicken and Rice Recipe. If you are lucky as I was to eat halal chicken and rice from a halal cart in the 90s, you still long for those delicious flavors. Moist chicken thighs, intensely flavored rice, and a little fresh chopped salad. Finish it with a...

Kishmish Paneer – Two Ingredient Cheese

Sep 20, 2023 | Cheese

Afghans love our Kishmish paneer. It is a simple 3-ingredient cheese, usually served with delicious Afghan raisins. Let's make it. What is Kishmish? Afghan Kishmish refers to the high-quality raisins produced in Afghanistan. Known for their distinctive taste, these...

Mulberry Kulfi Recipe (No Churn)

Aug 17, 2023 | Dessert , Ice Cream

This mulberry kulfi recipe requires no ice cream maker and has all the lovely flavors from my home country, Afghanistan. I hope you enjoy it. Let's make it! What are Mulberries? Mulberries are small, sweet fruits from deciduous trees in the Morus genus. Typically...

Today I invited my guest home for dinner and while searching for some cooking ideas I came across this post by you. I decided to make the recipe following your steps and I could really make that so well thank you so much for putting up this post.

I am so happy you found it. Sign up for our newsletter to get new recipes when they come out, Supriya!

Submit a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Save my name, email, and website in this browser for the next time I comment.

Submit Comment

Afghan Cooks Club

Sign up for our Afghan Cooks Club and never miss a recipe. We’ll send them right to your inbox every week, along with cooking tips, stories from Afghanistan, and more.

And if you have any requests or suggestions for recipes, let us know. We want this club to be as interactive as possible so that you can all learn about the best of Afghan cuisine firsthand. Until next time, happy cooking!

You have been accepted. Welcome to the Club.

• Fawesome.tv
• Continental
• Mediterranean
• South American
• Wine And Drink
• Terms Of Use

Login/Register

Forgot password? click here

Sofiyani Biryani - How To Make Sofiyani Biryani - Hyderabadi Biryani - Biryani recipe By Smita Deo

Biryani - Restaurant Style Hyderabadi Veg Dum Biriyani

Hyderabadi Kachi Biryani

Keema Goli Briyani - How To Make Keema Goli Biryani - Mutton Biryani - Biryani Recipe By Smita Deo

Zam Zam Biryani in Marathi - Famous Mughlai Biryani Recipe - Archana

Nalli Nihari Recipe - Homemade Mutton Nihari - Street Food Recipe - Smita

Homemade Mutton Curry In Pressure Cooker / How To Make Mutton Curry / Mutton Curry Recipe By Smita

Military Style Mutton Curry - How To Make Military Style Mutton Curry - Spicy Mutton Curry by Smita

Hyderabadi Zafrani Mutton Pulao - Khana Peena Aur Cinema - Varun

Badami Chicken Recipe / How To Make Murgh Badami / Murgh Badami Recipe / Badami Chicken / Smita

World's Best Butter Chicken - World Butter Chicken Day- Shorts

Vegetarian Maincourse - Kerala Biryani Recipe - Masala Trails With Smita Deo

Shami Kebab Recipe Curries and Stories with Neelam

How To make Ragda Patties / Potato Patties In Dry Peas Curry

Paneer Tikka Masala Biryani / How To Make Paneer Biryani / Paneer Dum Biryani Recipe - Varun

How To Make Malai Kofta - Restaurant Style Malai Kofta Curry - Tofu Malai Kofta Recipe - Upasana

Paneer Bhuna Masala - Dhaba Style Paneer Masala - Paneer Gravy Recipe - Ruchi

Crowd / Batch Cooking Misal Pav - Sev Usal

Paneer Tikka Masala - Paneer Tikka Recipe - Restaurant Style Paneer Tikka Masala - Tarika

Kasoori Chicken Kebab Recipe How To Make Chicken Kebab Chicken Kebab Recipe By Smita Deo

Peshawari Chicken Kebab Recipe - How To Make Peshawari Kebab - Chicken Kebab By Varun Inamdar

Dec. 21, 2021.

Biryani is one of the most famous dishes in the South Asian region especially people from Pakistan, India, and Bangladesh love to serve it on special occasions and festive moments. It's a Sofiyani style biryani, white in color and texture but full of masala and flavor. Once you make it, believe me, you will make it again and again.

Ingredients

Please watch the video for directions.

Things You Will Need

Recipe summary.

Sofiyani Biryani Recipe – White Hyderabadi Biryani with Saffron

Welcome to this Sofiyani Biryani Recipe . Let me warn you right away that I have committed a cardinal sin when it comes to this biryani. And that is, I have not stuck to the traditional recipe when it comes to it. I have used one little ingredient which kind of breaks the rule. But then what’s the fun if you don’t break some rules.

If you go by the original Sofiyani Biryani Recipe, it’s a completely white biryani delicately cooked with almond paste and khoya without the usage of any powdered spices especially red chili powder. Rather green chilies are used to spike up the heat and whole spices are used for the aromatics. And no saffron. But I have used saffron. I have forever loved the flavor of saffron in any white sauce and hence I did my thing.

Coming to the history part of it, Sofiyani Biryani or the white biryani is essentially a Hyderabadi biryani. An online source quotes that it was first cooked in the Nizam’s kitchen. The Nizam was a representative of the Mughal emperor entrusted with the responsibility of Deccan India.

Sofiyani Biryani Recipe (Homemade)

Sofiyani biryani.

• Author: Soma
• Prep Time: 30
• Cook Time: 60
• Total Time: 90

Description

Try this Sofiyani Biryani Recipe at home and cook a mouth watering White Hyderabadi biryani with royal taste.

Ingredients

• Chicken – 700 grams (whole chicken cut into pieces)
• Yellow/White Onion – 2 large (1 thinly sliced lengthwise and 1 finely chopped)
• Ginger Paste – 2 tbsp
• Garlic Paste – 2 tbsp
• White pepper powder – 1 tbsp powder
• Yogurt – ¾ cup
• Lime Juice – 1 tbsp
• Green chilies – 2-3
• Almond Paste – 2 tbsp
• Khoya – 2 tbsp
• Heavy Cream – 2 tbsp
• Shahi Jeera – 2 tsp
• Bay Leaves – 2
• Cinnamon stick – 1 inch
• Green Cardamom – 3-4, crushed
• Black Cardamom – 2, crushed
• Mace – 1 number
• Mint leaves – Few, to taste (optional)
• Vegetable oil – ½ cup
• Ghee – 4 tbsp ( Good ghee makes all the difference)
• Kewra Essence – ½ tsp
• Salt – To taste

For the rice

• Basmati Rice – 350 grams
• Bay leaves – 2

For Marinating the Chicken

• Place the washed chicken in a bowl.
• Add the yogurt, 1 tbsp each of ginger and garlic paste and set aside for at least 2-3 hrs or overnight.

For Garnish

• Saffron – ½ tsp
• Warm Milk – ¼ cup
• Thinly Sliced Almonds – ½ cup
• Boiled Eggs – 2, halved

Instructions

• Wash the rice and soak it for 15 mins.
• In a wide mouthed vessel, bring 5 cups of water to a boil.
• Add the whole spices and the rice.
• Add 2 tsp of salt and let it cook for 10 mins. The basmati (Royal Basmati) I use takes about that time till it gets half cooked. The rice should be cooked half.
• Drain the water and spread the rice on a big plate so that it stops cooking from the residual heat.
• Soak the saffron in the warm milk for at least 15 mins.

For the Vegetable Oil

• In a pan, heat the vegetable oil.
• Add the thinly sliced onion and fry over a medium heat, till they get browned for 15 mins. Turn the flame to high and fry for 5 mins to crisp it up. Keep monitoring the onion so that it does not burn. Remove and keep aside on a paper towel.
• In another pan, take 4 tbsp of the vegetable oil in which you fried the onions and 2 tbsp of ghee.
• Add bay leaves, shah jeera, cinnamon stick, green and black cardamom and let it get fragrant. This takes about a minute.
• Add the finely chopped onion and sauté it over a medium flame. Keep in mind that the onion should not get browned.
• Add the remaining ginger and garlic paste and keep sautéing for 3-4 mins. Again, cook on a medium flame.
• Now add the chicken and 2 tsp of salt and give a good stir. Let it cook for 5-8 mins over a medium flame. Keep it covered and every 2 mins remove the lid and give a stir. Throw in the green chilies and white pepper powder.
• Before you start cooking the chicken, soak about 20 almonds in hot water. After 20 mins, the skin should come off easily. Make a paste of the blanched almonds.
• Now in a blender, pulse the heavy cream, khoya and 2 tbsp of almond paste that you made earlier together. It will come together as a thick paste. Add 2 tbsp of water to it and add to the chicken.
• Keep stirring and keep the pan covered so that the chicken gets cooked in it’s own juices. Always cook this chicken over medium flame.
• After 5-6 mins of this phase, you will see that the chicken is almost cooked but not falling from the bones. If the chicken is still hard, add 1/4 cup of hot water and let it cook for another 2-3 mins. The sauce should be pretty thick.
• Grind the mace and nutmeg in a mortar and pestle and add 1 tsp of the powder to the gravy. Check the seasoning for salt again and adjust if necessary.
• Add ½ tsp kewra essence and set aside.

For the Layering

• In a big pan, add the two tsp of ghee.
• On top of that add 1/3 the rice.
• Spread ½ the chicken. Spoon some sauce but make sure it is not too much. We do not want the biryani to be wet.
• Add the fried onions or the birista. Add some thinly sliced almonds.
• Now spread 1/3 of the rice again on the chicken.
• Pour in the remaining chicken and spread evenly.
• Add the last layer of rice on top.
• Add a layer of the birista, some thinly sliced green chilies (optional), finely chopped mint leaves and thinly sliced almonds.
• Add a tsp of rose water on top and the saffron soaked in milk. Now as I said, a traditional Sofiyani biryani does not include the saffron. But I loved how it enhanced the flavor of this dish.
• Close the lid and use some bread dough to seal the edge of the pan.
• Place a tawa on the stove over low heat.
• Now place the firmly sealed pan with the rice and meat on top. Cook for at least 20 mins.
• Remove from stove and let it stand for 10 mins before removing the lid.
• Garnish with boiled eggs and serve alongside a raita or yogurt. I also had some pickled onions, a spicy mutton curry and some chutney.
• Serving Size: 5
• Calories: 0
• Saturated Fat: 0
• Unsaturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 0
• Cholesterol: 0

Keywords: Sofiyani Biryani Recipe, White Hyderabadi Biryani

Now Biryani itself is said to be brought to India by Mughal emperors. Babur, the first Mughal emperor of India extensibly talks about food in his book “Baburnama”. Babur who was the descendant of both Timur and Genghis Khan, was the founder of the Mogul dynasty which went on to rule over India for some 300 plus years. And it is said that Babur was literally driven out of his homeland in Central Asia. He did go on to establish the Mughal empire in India but he terribly missed the food of his homeland and had little or no liking for Hindustani food. He was a food snob and imported fruits, nuts and other ingredients from Central Asia. The Mughal kitchens went on to redefine the culinary landscape of India.

Biryani was cooked in the Mughal kitchens . Unlike the humble Khichdi prevalent in the indigenous Indian cuisine, biryani was royal and exotic. Contrary to   the wet texture of the vegetarian khichdi, it was dry and was made with the liberal usage of animal fats and meat. The Biryani is such a dish that has persisted and persevered beyond regionality.

With the spread of the Mughal empire across India, the local Indian cooks in these royal kitchens adapted the dish with the usage of local spices. Hence, the Awadhi biryani in Lucknow distinctly tastes different from the Ambur biryani cooked in the Southern part of India. Ingredients like coconut in biryani can make a Lucknowi cringe with disapproval but the same coconut gives the Chettinad biryani it’s identity. So the biryani map of India makes interesting dinner table conversations for sure and there’s nothing more celebratory than biryani when it comes to feasting in India.

I made the Sofiyani biryani last week alongside a peppery, spicy mutton kosha or mutton curry . The accoutrements like a green chutney, curd and pickled onions helps enhance the royalty of the dish. Now its your turn to try this Sofiyani Biryani Recipe and cook delicious food at home.

You may also like the recipes below:

Achari Chicken Kofta Biryani

Easy Egg Biryani

Dimer Pulao

Leave a Comment Cancel reply

Rate this recipe ★ ☆ ★ ☆ ★ ☆ ★ ☆ ★ ☆

Save my name, email, and website in this browser for the next time I comment.

• Recipes By Region
• Indian Food
• Indian Dinner Recipes

What Is Biryani?

How Biryani Is Made and How Types Differ

The Spruce 

A world-renowned Indian dish, biryani takes time and practice to make but is worth every bit of the effort. Long-grained rice (like basmati ) flavored with fragrant spices such as saffron and layered with lamb, chicken, fish, or vegetables and a thick gravy. The dish is then covered, its lid secured with dough, and then the biryani is cooked over a low flame. This is definitely a special occasion dish.

There is much debate of how this dish came to be, but most agree that its origins began in Persia as a rustic rice-and-meat dish and then traveled to India. The various recipes of biryani were then born, mainly where there was culinary influence from Muslim foods, particularly in the city of Hyderabad in south India, but also along the southern coast. Biryani's many, many variations depend on where the dish is based. Some differences are subtle while others are distinguished by added or substituted ingredients.

The Components of Biryani

The main components of this dish are rice, meat, marinade, and spices. Basmati rice is definitely prevalent, but you will also find other grains such as seeraga samba and jeerakasala . Depending on where the biryani is from will determine the type of protein; coastal regions, for example, will include fish and shrimp, while inland areas may incorporate chicken, goat, mutton , and beef (mainly buffalo , but if cow, would be outside of India).

The meat is usually marinated before being cooked, and the most common marinade is yogurt-spiced based as the acid in the yogurt helps to tenderize the meat. It is the layers of spices that give a biryani its complex flavor, and these spices can be whole or ground, or individual or a spice mix (such as garam masala ). Herbs and seeds may also be a part of the dish, which is often topped with caramelized onion , dried or fresh fruit, nuts, and fresh herbs.

Types of Biryani

There are several main types of biryani that are specific to certain communities. Each variety is named after the place it was created.

• Sindhi biryani: This aromatic type of biryani is popular in Pakistan and known for its spicy taste, fragrant rice, and delicate meat. It is made with meat and basmati rice, vegetables, and various types of spices. 
• Hyderabadi biryani: This biryani is one of India's most popular types of biryani. It incorporates goat meat that is marinated and cooked along with the rice and is seasoned with coconut and saffron . 
• Malabar Biriyani: This is the only version of biryani in Kerala , an Indian state. It is a popular dish eaten by the Malabar Muslim community and incorporates Khyma rice mixed with ghee .
• Calcutta/Kolkata biryani: This biryani mostly uses potatoes and eggs and only sometimes contains meat. It is much lighter spice-wise; the marinade is made of cinnamon, nutmeg, cloves, cardamom , and other spices, and the rice is flavored with ketaki  or rose water and is yellow in color.
• Ambur biryani: This leather-tanning city in Tamil Nadu makes one of the most famous types of biryani, and the town has more biryani shops than any other city in the world. The meat and rice are cooked separately and then brought together, along with mint leaves and curd.
• Lucknowi biryani: This type of biryani is based on a Persian cooking style so it uses the dum pukht method where the meat and gravy are only cooked partially and are then layered and served in a sealed handi. The spice profile is not as intense.
• Mughlai biryani : This biryani is cooked with curd, chicken, almond paste, ghee, dry fruits, and green chilies, and has a rich flavor.
• Kalyani biryani: Small chunks of buffalo meat go into this more budget-friendly biryani. It is rich and flavorful but does not include more expensive ingredients.
• Beans, Peas or Rice Sides
• Indian Cooking Basics
• Exploring Indian Food

www.sbs.com.au/food

Quick and easy biryani

Ok so sashi cheliah's quick and easy biryani still has a few steps to work through but they're crucial if you want to enjoy the real thing..

preparation

Ingredients

• 2 tbsp  ghee
• ½  red onion, thinly sliced
• 1  red chilli, quartered lengthways
• 2  star anise
• 2  green cardamom pods, bruised
• ½  stick cinnamon, broken
• 1  large tomato, thinly sliced
• ⅓ cup  curry powder
• 4  boneless chicken thighs, quartered
• 1 tsp  salt
• 1 tsp  sugar
• 10  curry leaves
• 50 g  (⅓ cup) unsalted cashews
• 2  cardamom pods, crushed
• ½ stick  cinnamon 
• 1  large tomato
• 30 g  raisins
• 2  pandan leaves, tied into a knot
• 200 g  (1 cup) long grain basmati rice
• 100 ml  evaporated milk
• 1  pinch saffron threads
• fresh coriander and mint

Instructions

Cook's notes.

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Have a story or comment? Contact Us

Share this with family and friends

More recipes like this

Zucchini soup

Middle Eastern

Garlic chorizo and prawn linguine

Sudanese peanut butter chicken curry

Rosh Hashanah honey cake

Creamy chicken, leek & mushroom stew

Salmon with parsley and dill sauce

Stir-fried prawns and eggs

Japanese chicken gratin pasta

Modern Asian

SBS Food Newsletter

Get your weekly serving. what to cook, the latest food news, exclusive giveaways - straight to your inbox..

By subscribing, you agree to SBS’s terms of service and privacy policy including receiving email updates from SBS.

Bring the world to your kitchen

Travel best Places in the World

Biryani: A Culinary Symphony of Aromas and Flavors

Biryani, the undisputed king of South Asian cuisine, is not just a dish. It is a gastronomic journey, an aromatic odyssey that captivates the taste buds and transcends cultural boundaries. This centuries-old culinary masterpiece has woven itself into the fabric of diverse cultures, each region creating its own interpretation of this delicious symphony.

Sources and legends:

The origin of biryani is shrouded in a tapestry of legends and historical stories. Some trace its roots to Persia, where the dish evolved from the Persian pilaf, while others credit the Indian subcontinent with its creation. Regardless of its origin, the evolution of biryani is a testament to the region’s signature food fusion.

Essence of Biryani:

At its core, biryani is an aromatic rice dish with a mixture of marinated meat and aromatic spices. The rice, usually basmati, is mixed with saffron or food coloring, creating not only visual appeal but a subtle aroma that permeates the air. Meat, whether chicken, mutton, beef, or even fish, is marinated in a mixture of spices and yogurt, ensuring that every bite is flavorful.

Spice Symphony:

The allure of biryani comes from the intricate dance of spices that grace the dish. Cardamom, cloves, cinnamon, and bay leaves make up the base notes, while cumin, coriander, and turmeric add depth. The symphony of flavors is orchestrated by the triumphant trio of ginger, garlic, and green chilies, each lending its own unique chord to the recipe.

Regional Varieties:

As biryani moved across the subcontinent, it evolved into different regional varieties, each boasting its own unique personality. The Hyderabadi biryani, with its burnt red color and aromatic blend of spices, garnished with saffron and rose water, stands in stark contrast to the subtle elegance of the Lucknow biryani.

The potato-rich Kolkata biryani tells a story of adaptation, while the aromatic Bombay biryani bears the influence of the Parsi community. From the rustic flavors of Ambur Biryani to the seafood-laden Malabar Biryani, the dish has evolved into countless forms, reflecting the diversity of the subcontinent.

The Dum Cooking Technique:

At the heart of biryani’s perfection is the dum cooking technique. The layered ingredients are sealed in a pot and cooked slowly over low heat or in the oven. This method allows the meat to tenderize and the spices to blend together, resulting in a dish where every grain of rice contains the essence of the spice.

Biryani as a Celebration:

Biryani is not just sustenance. It’s a celebration on a plate. From festive occasions to family gatherings, biryani takes center stage, symbolizing warmth, hospitality and the joy of coming together over a communal meal. Its aromatic presence at weddings and special events elevates the culinary experience and leaves an indelible impression on the collective memory.

Universal Love:

In modern times, biryani has moved beyond its regional roots to capture the hearts (and stomachs) of foodies across the globe. Its global appeal has transformed it from a traditional delicacy to a beloved international dish, loved for its complexity of flavors and the comfort it brings.

In every fragrant grain of biryani, one can taste the history, cultural fusion, and passion that define South Asian cuisine. Biryani is not just a dish. It is a sensory experience that beckons those who want to embark on a culinary journey through time and tradition. Hence, whether enjoyed in a bustling Hyderabad bazaar or savored from the comfort of one’s home, biryani remains an enduring symbol of culinary excellence, enticing all to enjoy its unparalleled richness. invites to be

In Pakistan, Chicken Biryani is easily the  most popular dish  and often prepared on Fridays or weekends; also at formal dinners or weddings or picnics or whatever; biryani is suitable dish for all occasions.

Key Notes for Making Biryani

• A good Biryani should have separate but fully cooked grains of rice.
• Salt is most important in the taste of any food, make sure you use salt in all steps of marinating, soaking rice, cooking rice, sauce and frying potatoes. But that doesn’t mean you’re overdoing it.
• The oil I used is the least possible with authentic flavors but real biryani requires even more oil. When mutton biryani is traditionally cooked, chunks of fat (riwaj) are also added for meaty flavor and fatty moisture.
• Frying or bonofing, that is, cooking over high heat until all the water has dried and the oil separates clearly on the sides of the pot. It is the most important in all Pakistani cuisine. If Bhunofy gets it right, it will be finger-licking good. The only problem for bhonofying is that you have to add a little extra oil.
• Whole spices like pepper, bay leaf, cardamom are only for aroma, they release juice and flavor in the rice. Don’t bite them. Just set aside like you do with the bones.
• The type of rice is important, use basmati rice or sella basmati rice. Brown rice is good for pulao not Biryani.

Ingredients for Chicken Biryani

Marinate the chicken

• ▢1 (750 grams) chicken, cut into 12 pieces
• ▢1 cup yogurt

spices for  marinating  chicken

• ▢2 spoons of green chili paste
• ▢3 spoons of ginger-garlic paste
• ▢1 tbsp red chilli powder or 2 tbsp Biryani masala
• ▢1 tablespoon of coriander powder
• ▢1 teaspoon of cumin seeds, roasted
• ▢¾ teaspoons of turmeric powder
• ▢2 inches of cinnamon
• ▢¼ teaspoons of black pepper
• ▢1½ teaspoons of garam masala powder
• ▢2 black cardamom
• ▢1 bay leaf
• ▢1 teaspoon of salt or to taste

For the sauce

• ▢4 (500 grams) onions, thinly sliced ​​(or 1 cup fried onions, packed)
• ▢4-5 to (500 grams) raw pureed tomatoes
• ▢6–8 prunes*
• ▢5 (400 grams) potatoes, cut into large pieces, optional
• ▢1-2 teaspoons chat masala, (add only if you like spicy food)
• ▢4 cups (700 grams) basmati rice, soaked in water for 10 minutes
• ▢Water for cooking rice

Spices for Rice

• ▢½ teaspoon cumin seeds
• ▢1 whole bay leaf
• ▢6 black pepper
• ▢3-4 cloves
• ▢4 teaspoons of salt or as needed

Build (dum) for Biryani

• ▢4 tablespoons of oil, divided
• ▢1 handful of coriander leaves, chopped
• ▢1 handful of mint leaves, chopped
• ▢5 medium green chili peppers, optional
• ▢Pinch of soaked saffron (or essence of kewra)
• ▢Pinch of yellow or orange color
• ▢½ cup of water per um

Instructions for making Biryani

• In a bowl, marinate the chicken with chicken seasoning and yogurt and leave for 20 minutes.

For the sauce:

• Heat the oil in a saucepan and fry the chopped onion until crispy and golden. Stir in the marinated chicken.
• Cook the marinated chicken for 7 minutes until it changes color and the oil separates from the side of the pot.
• Add the tomato paste and cook for another 10-15 until all the tomato water dries up and the oil separates. Your chicken should be tender by now or cook further as needed. Fry the chicken (bhunofa) well for a rich taste. Set aside.
• Half boil the peeled potatoes with turmeric. Then fry the potatoes with a pinch of salt until golden brown, transfer the potatoes to a paper towel and set aside.
• Now potatoes and prunes in chicken sauce. The chicken gravy should have a thick and runny consistency and should not be dry.

Tip: Add a little water to the sauce if it’s too dry.

• Follow the steps for the rice at the same time as the steps for the chicken. In a large biryani pot, take the water, rice seasoning and salt. Bring the water to a boil. Mix well to release the flavor of the spices.
• When the color of the water changes, add the soaked rice. Cook the rice until 70% cooked, then drain all the water and store the rice in a colander until needed. (Stir some oil into the rice to keep it from sticking.)

Pro tip: Stay around the pot while the rice is cooking and check periodically to see if the grain of rice is done. The rice will feel cooked when pressed between your finger and thumb, but firm and not at all mushy.

Compilation

• Brush the bottom of a rice bowl with 2 tablespoons of oil.
• Spread a little more than ½ of the rice on the bottom and then add a layer of chicken sauce. Divide the chicken pieces and potato pieces evenly in the pot.
• Now sprinkle the herbs, chat masala and chilli over the chicken layer.
• Finally add a layer of remaining rice. Drizzle 2 tablespoons of oil over the rice layer.
• Mix food coloring, saffron and water. Spread evenly over the rice. (You can also add kewra water along with saffron.)
• Cover the pot with foil to seal in the steam. Place a heavy lid as well. Heat the pot on high for 5-7 minutes. Then reduce the heat to low and cook for 15-20 minutes until the rice is fully cooked and steam comes out when the lid is removed.
• Stir the rice with a large flat spoon or small plate. (Do not overmix to break the rice grains.) And serve hot with raita and kachumber.

Related Posts

Pakistani Roti Recipe: The Art of Making Roti

9 steps of Making Naan Bread of Pakistan

The Ultimate Roghni Naan Delight: A Culinary Masterpiece

Best Home Recipe for How to Make Wheat Paratha in Pakistan

How to Make Chicken Tikka: A Step-by-Step Guide for Delicious Tikka

How to Make Chicken Boti – An Easy Recipe

Savaari Car Rentals Blog

Travel begins with Savaari

Top places for authentic Hyderabadi biryani – A food lover’s guide

The moment I accepted the job offer in Hyderabad, my mind didn’t race to the new challenges ahead or the impending move – it leaped straight to the thought of Hyderabadi biryani. As a self-proclaimed foodie, my palate had always been tantalized by the legendary tales of this iconic dish, a culinary jewel in the crown of the City of Pearls. The anticipation of finally savoring Hyderabadi biryani in its birthplace was not just exciting; it felt like a rite of passage. Having lived in various parts of the country, I’d sampled different versions of biryani, each boasting its own regional twist. But Hyderabad’s version, steeped in history and flavored with a blend of Mughlai and Telugu cuisines, had always held a special allure. It wasn’t just a dish; it was a narrative in itself, a flavorful story of tradition and culinary artistry. So, upon settling into my new home, I decided to hop up on the  journey, a quest to experience the authentic taste of Hyderabadi biryani right from its heartland. Before the journey I asked my friends for suggestions for the mode of transport. My friend recently enjoyed a really nice experience with Savaari Car Rentals, so i booked a Savaari cab for my flavourful journey.

Table of contents

Biryani beginnings –  a tale of spices and dynasties, cafe bahar – midnight biryani magic, hotel shadab – a biryani tune from the heart of hyderabad, shah ghouse – aromatic tales from shah ghouse, jewel of nizam – biryani with a touch of nizam’s elegance, mehfil – tradition in every bite.

• Paradise – A paradise of biryani
• Bawarchi – Bawarchi’s mutton biryani mastery

Meridian Biryani – A biryani blend beyond compare

• My Hyderabadi biryani expedition

To fully appreciate the magnificence of Hyderabadi Biryani, it’s important to understand its roots. The dish began as a blend of Mughlai and Iranian cuisines in the kitchens of the Nizam, rulers of the culturally rich Hyderabad State. Hyderabadi Biryani is more than just a meal; it’s a historical melding of cultures and flavors.

What sets this biryani apart is its powerful combination of spices and tastes. Influenced by the rich culinary traditions of South India, it also incorporates unique flavors from the Middle East and West Asia. This fusion happened as nobles from countries like Morocco, Turkey, and Egypt married into the Hyderabadi nawab families, bringing with them their own distinctive cooking styles. The Nizam and his chefs are credited with not only perfecting but also popularizing this version of biryani globally. Today, Hyderabadi Biryani is not just a local favorite but a global sensation, synonymous with the city itself. Its intricate flavors and rich spices are a true reflection of Hyderabad’s storied past.

Tracing the Hyderabadi biryani routes

Finding the best Hyderabadi biryani in town turned into my own mini adventure. Just like picking your favorite superhero, choosing your go-to biryani place says a lot about you! With excitement and a big appetite, I hit the streets of Hyderabad, ready to taste, compare, and maybe even find my biryani soulmate. Let’s dive into this delicious journey and see where it takes us!

The first stop on my Hyderabadi biryani trail was Cafe Bahar. Established by a Persian settler who journeyed from Mumbai to Hyderabad, this cafe has become a haven for those who appreciate life’s finer flavors, like aromatic Irani chai and, of course, biryani. The place buzzes with energy, its popularity evident in the queue that often snakes down the street. We arrived at midnight, the perfect time for biryani in Hyderabad. Requesting double masala in our Hyderabadi Dum Biryani, we were soon presented with a dish that can only be described as heavenly. Each bite was a perfect harmony of tender meat and rich masala, making it clear why this biryani is a favorite for many.

Scoring a table here is like finding hidden treasure – a testament to its fame. The consistency in quality never disappoints, and the generous portions make it a winner. Cafe Bahar doesn’t just serve biryani; it serves an experience that stays with you.

Timings –  12 pm to 11 pm everyday

Location – 3-5/815-A, Hyderguda, Basheer Bagh, Hyderabad

Special dishes – Keema Masala, Afghan Chicken, Bheja Fry, Onion Samosa, Authentic Hyderabadi Biryani

After enjoying the biryani at Cafe Bahar, I headed to Hotel Shadab. This place, 20 years strong in the heart of Ghansi Bazaar near Charminar, is famous for its flavorful biryani. As soon as you walk in, the smell of well-cooked rice and juicy meat hits you – it’s a biryani lover’s dream.

What’s special about Hotel Shadab is how they use local spices to give their biryani a unique taste. It’s not just the food that’s great – being in one of the oldest bazaars of Hyderabad adds to the whole experience. Hotel Shadab is a must-visit, not only for its biryani but also for the slice of Hyderabad’s history it offers.

I recently visited Hotel Shadab and it was like stepping into a piece of Hyderabad’s history. The biryani’s aroma greeted me at the door – a mix of well-cooked rice and juicy meat that promised a feast for the senses. Tasting their biryani, rich with local spices, I understood why it’s a city favorite. It’s not just about the food; the place itself, nestled in Ghansi Bazaar, adds to the charm. The bustling ambience, coupled with the authentic flavors, made my visit unforgettable. Definitely the best biryani experience in Hyderabad!                                                                                              Rahul Pramod, Customer

Timings – 6 am to 2 am everyday

Location – Plot 21, High Court Road, Near Madina Circle, Ghansi Bazaar, Hyderabad

Special dishes – Pakistani Chicken, Masala Prawn, Aromatic Biryani, Nizami Handi, Chicken Keema, Nahari

Riding the wave of biryani bliss, my next destination was Shah Ghouse. This spot is a favorite among Hyderabad’s locals, celebrated for its richly spiced and aromatic biryani. Stepping into Shah Ghouse, I was immediately struck by the vibrant atmosphere and the enticing aromas wafting through the air.

What sets Shah Ghouse apart is their Peshawari biryani, a unique blend of basmati rice and kebabs cooked together in a clay pot, infusing the dish with deep, smoky flavors. Despite having several outlets across the city, they manage to maintain that authentic taste that keeps biryani lovers coming back for more. And a special note for foodies visiting during Ramazan –  Shah Ghouse is the place to go for Haleem, a rich, slow-cooked delicacy that’s not to be missed.

Timings – 11 am to 12 am everyday

Location – Raidurgam, Madhura Nagar Colony, Gachibowli, 8-191/15, Gachibowli Rd, Opposite Bio Diversity Park, Hyderabad, Telangana 500032

Special dishes – Chicken Nihari, Talawa Mutton, Dum Ki Biryani, Firni, Malai Chicken, Authentic Hyderabadi Food

Jewel of Nizam was next on my list, a place where the grandeur of Nizam’s cuisine comes to life. More than just a restaurant, it’s an experience, with its impressive ambiance and warm hospitality setting the stage for an exquisite culinary journey.

Here, the Pathar Ka Gosht is a revelation, but what really stands out is their Haleem, a signature dish available all year round. The secret? Meat marinated for a full day in fresh ingredients and spices, resulting in flavors that dance on your palate. But the star of the show is undoubtedly their mutton biryani. It’s so popular that they often run out after serving it just 5 to 6 times a day. Dining at Jewel of Nizam is not just eating; it’s indulging in a piece of Hyderabad’s rich culinary history.

Timings – Tuesday – 7 am to 10.30 pm, All the other days – 12.30 pm to 3.30 pm   7.30 to 10.30 pm

Location –  D No. 10/1/124, The Golkonda Hotel, Saifabad Rd, Masab Tank, Hyderabad, Telangana 500028

Special dishes – Kadhai Gosht, Mutton Seekh, Kheer, Breads, Kabab, Chicken Tikka

I forgot to tell you about my inspiration for my journey and this blog. I recently read a well crafted and wonderful article about authentic dosa places in Bangalore . It really boosted my energy to do a Hyderabadi biryani hunt. Mehfil was the next destination in my biryani exploration. Renowned for its Mutton Hyderabadi Dum Biryani, this place has etched its name in the hearts of both locals and tourists. What makes Mehfil’s biryani stand out is its adherence to the traditional Hyderabadi style, creating a dish that’s rich in flavor and steeped in tradition.

At the heart of their biryani is the mutton, tender and perfectly seasoned, making each bite a delightful experience. The popularity of Mehfil’s biryani is evident in the numerous branches scattered across the city, each serving up this delectable dish with consistent quality and taste.

Timings – 11.30 am to 12 am

Location  – 4-8, 138/4, Inner Ring Rd, Rambagh Colony, Hyderabad, Telangana 500064

Special dishes – Mixed Fried Rice, Jumbo Pack, Ginger Chicken, Tandoori Chicken, Spicy Food, Butter Chicken

Paradise – A paradise of Hyderabadi biryani

My biryani journey wouldn’t be complete without a visit to Paradise, a name synonymous with the best Hyderabadi biryani in the city. From its humble beginnings as a small canteen in 1953, Paradise has grown into a sprawling chain with over 50 branches across 13 cities. Each outlet combines class with a welcoming ambiance, making every visit a delightful experience.

Paradise’s biryani is a global favorite among biryani enthusiasts. The secret to their success lies in the chefs’ commitment to traditional Hyderabadi recipes, ensuring that every plate served is a testament to the rich culinary heritage of Hyderabad. Stepping into Paradise, you’re not just entering a restaurant; you’re stepping into a story of flavor, tradition, and unrivaled taste.

Timings – 11 am to 11 pm

Location – D 1-01-75/1/A, Green Hedges Annexe, Begumpet, Hyderabad

Special dishes – Keema Samosa, Tandoori Masala, Lemon Soda, Authentic Hyderabadi Biryani, Chicken Platter, Falooda

Bawarchi – Bawarchi’s Hyderabadi biryani mastery

The next stop on my biryani trail led me to Bawarchi, a name that resonates with culinary excellence in Hyderabad. Known for its scrumptious biryanis, Bawarchi has become a go-to spot for both locals and tourists in search of the city’s finest biryani. Also, i was visiting some best places in Hyderabad bear by these food spots. For that, this guide for Hyderabad helped me to find the best places to visit and the activities to do there.

Their signature dish, the mutton biryani, is a masterful blend of fresh herbs and spices, a flavor profile that tantalizes the taste buds and leaves you craving more. While there are several Bawarchi outlets throughout the city, the RTC X Road branch stands a notch above the rest, often hailed as the original and the best.

I finally got the chance to visit Bawarchi, and it was everything I’d heard and more. The moment I tasted their mutton biryani, I knew I was experiencing something special. The blend of herbs and spices in every bite was just spectacular. It’s easy to see why the RTC X Road branch is renowned as the best. Their biryani isn’t just a dish; it’s a masterpiece of flavors that lingers in your memory. A must-visit for anyone seeking the true essence of Hyderabadi biryani.                                                                                                   Aarohi Agarwal, Customer

Timings – 12 pm to 11.30 pm

Location – Plot No. 44, RTC X Rd, Beside Sandhya Theatre, Chikkadpally, New Nallakunta, Hyderabad, Telangana 500020

Special dishes – Tandoori Chicken, Chicken Kebab, Mutton Chops, and Bawarchi Special Chicken curry with naan or rotis.

One day after recovering from a heavy fever, all I could think about was indulging in some authentic Hyderabadi biryani. Eager to satisfy my craving, I opened the Savaari car rental app and booked an hourly rental , setting my course for Meridian Biryani.

Meridian is celebrated as the pioneer of the best chicken biryani in Hyderabad. The restaurant offers a variety of biryanis, but their mutton biryani is particularly irresistible. Crafted by chefs who possess unique recipes for Hyderabadi chicken biryani, each dish at Meridian is a culinary masterpiece. The blend of dry spices – raw ground cloves, cinnamon, cumin seeds, and pepper – creates an aroma and texture that’s simply mouth-watering. One taste of their biryani, and you’re likely to become a regular.

Timings – 12 pm to 10.30 pm

Location – 6-3-697, 1, Mumbai Hwy, RTC Cross Road, Punjagutta, Hyderabad, Telangana 500082

Special dishes – Mirch Ka Saalan, Bheja Fry, Hyderabadi Chicken, Panneer Butter Masala, Authentic Hyderabadi Biryani

My Hyderabadi Biryani expedition

As my biryani expedition in Hyderabad drew to a close, I realized it was more than just a culinary journey; it was a deep dive into the city’s soul. Each biryani spot, with its unique flavors and stories, added to the rich tapestry of this experience. From the royal legacy of the Nizams to the vibrant streets of today’s Hyderabad, biryani is not just food; it’s a celebration of culture.

Navigating the city’s nooks and crannies was made effortless thanks to Savaari, India’s leading car rental service. Whether zipping through busy streets to catch the last serving of biryani or leisurely exploring hidden gems, my Savaari rides were an integral part of this adventure. The drivers, often locals themselves, shared insights and tips, making each meal more than just dining – it was an immersion into Hyderabad’s way of life. So here you have it, my tale of biryani in Hyderabad. With the help of Savaari, I ventured far and wide, uncovering the city’s culinary secrets. Now it’s your turn to embark on this flavorful quest. Whether you’re a biryani aficionado or a curious traveler, Hyderabad’s biryani trail beckons. With Savaari by your side, who knows what delicious discoveries you’ll make? Go on, find your favorite biryani and let Hyderabad capture a piece of your heart, just as it did mine.

Last Updated on April 4, 2024 by blogadmin

About the author

Related posts.

Experience the Ladakh Festival

#60daysofsummer – yak race in gurudongmar lake.

Savaari Offers – Book Ahmedabad Airport Taxi

Leave a reply cancel reply.

Your email address will not be published. Required fields are marked *

Save my name, email, and website in this browser for the next time I comment.

30 Types Of Biryani That All Food Lovers Should Know