Easy Authentic Biryani Recipe

Name: Easy Authentic Biryani Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Indian
Ingredients: 2 cups basmati rice; 2 tablespoons cooking oil or ghee; 2 bay leaves (optional); 4-5 green cardamoms (optional); 4-5 cloves (optional); 2 inches cinnamon stick (optional); 2 star anise (optional); 1 teaspoon shahi jeera (caraway seeds) (optional); 1 small piece mace (optional); 2 large onions (thinly minced); 1 tablespoon ginger-garlic paste; 2 pounds breast or thighs chicken pieces (with bone or boneless); 2 tomatoes (chopped); 2 tablespoons biryani garam masala powder; ½ teaspoon turmeric powder; 1 teaspoon red chili powder (adjust to taste); salt to taste; ½ cup yogurt (whisked); 3 cups water; 1 pinch saffron strands; 2 tablespoons hot milk; coriander leaves (cilantro) (chopped, for garnishing); mint leaves (for garnishing)

13 steps

Prep:15minCook:40min

The easy authentic chicken biryani recipe is a flavorful and aromatic dish originating from the Indian subcontinent. It features tender chicken pieces marinated in a blend of spices and yogurt, layered with fragrant basmati rice, and cooked using the dum method for optimal flavor infusion.

Updated at: Thu, 21 Nov 2024 19:25:47 GMT

Ingredients

10 servings

Instructions

Step 1

Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

Step 2

In a large pot, heat 2 tablespoons of cooking oil or ghee over medium heat. Add the optional whole spices (bay leaves, green cardamoms, cloves, cinnamon, star anise, shahi jeera, and mace) and sauté for a minute until they release their aroma.

Step 3

Add the sliced onions to the pot and cook until they turn golden brown. Remove half of the caramelized onions and set them aside for garnishing later.

Step 4

To the remaining onions in the pot, add the ginger-garlic paste and sauté for a minute until fragrant.

Step 5

Add the chicken pieces to the pot and cook until they are browned on all sides.

Step 6

Add the chopped tomatoes, biryani garam masala powder, turmeric powder, red chili powder, and salt. Cook for a few minutes until the tomatoes soften and the spices are well combined.

Step 7

In a separate bowl, whisk the yogurt until smooth. Add the whisked yogurt to the pot and mix well with the chicken and spices. Cook for another 5 minutes to allow the flavors to meld together.

Step 8

Add the soaked basmati rice to the pot and gently mix it with the chicken and spices.

Step 9

Pour in the water and bring it to a boil. Reduce the heat to low, cover the pot with a tight-fitting lid, and let the biryani simmer for about 15-20 minutes, or until the rice is cooked and the chicken is tender. You can also layer the partially cooked rice and chicken in alternating layers for a layered biryani.

Step 10

While the biryani is cooking, in a small bowl, soak a pinch of saffron in 2 tablespoons of hot milk and set it aside.

Step 11

Once the rice is cooked, remove the pot from the heat. Drizzle the saffron-infused milk over the rice and sprinkle the reserved caramelized onions, chopped coriander leaves, and mint leaves on top.

Step 12

Cover the pot again and let the biryani rest for another 10 minutes to allow the flavors to blend and the saffron to infuse.

Step 13

Finally, fluff the rice gently with a fork to mix the layers and serve hot. You can garnish with additional chopped coriander leaves and mint leaves if desired.

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