Best Chicken Biryani Ever

Chicken Briyani one of the most amazing royal dish all around the world, made up of parboiled Basmati rice and juicy chicken gravy. A great one-pot rice dish does take some time and a few tips and tricks.

The most popular biryani flavours that I had in my life is in Hyderabad and the city of Nawab aka Lucknow in India. They have their style, unique method, earthen pots and pan for making kinds of biryani.

Well, Chicken biryani doesn't need any introduction everyone knows how to make delicious biryani, but today I 'll tell you what makes biryani distinct.

What kind of rice do we use to make biryani?

The best quality of rice, high quality of chicken and a generous amount of quality spices makes biryani Outstanding!

What I have learned from my experience is the finest quality of products makes your dish amazing. Whenever I make any kind of biryani I always buy Dawat Basmati rice is the key ingredient because it is one of the best quality of long grain rice from Indian, perfect for this signature dish.

Another is whole spices like cardamom, cloves, saffron, bay leaves, peppercorn I highly recommend to use fresh spices that enrich the flavours of biryani.

It is a great dish that is made up of layering marinated chicken curry and parboiled rice with lots of aromatic whole spices and herbs. Biryani can be prepared in several ways and different flavours in a pressure cooker, saucepan, earthen pots etc. Today I'm using a non-stick saucepan of French brand  Tefal ( it's an amazing brand, especially non-stick saucepans I love all kitchen utensils of this mark is stunning no complaints so far). Buy now

Is chicken biryani is spicy?

I have heard from many people that tears occur after eating biryani because they find biryani quite hot. Yes, it is true that biryani is quite hot but it can also be made less spicy. Today I'll show you how to make less spicy biryani?

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Let's learn how to make Chicken biryani?

RECIPE OF CHICKEN BIRYANI

Ingredients

• 400 kg boneless chicken /with bone
• 1 lemon juice
• 2 cups of rice ( Dawat Basmati)
• 2 medium-size tomatoes
• 1 large onion
• 4 garlic cloves ( crushed)
• 1-inch garlic
• Whole spices ( 6 peppercorns, 6 cloves, 4 bay leaves, 5-6 saffron strands, 6 cardamom
• 2 tsp Shaan Biryani masala
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cayenne pepper/ Kashmiri lal mirch( for nice colour)
• 3 tbsp Amul ghee
• Salt to taste
• Dry coriander / fresh coriander for garnish
• Caramelized onions for garnish

How to Make the Best Chicken Biryani?

• RICE PREPARATION

1. Wash and soaked 2 cups of rice in plain water for 30 minutes
2. Place a rice pot on a medium flame add in 2 glass of water and rice
3. Do not overcook, we need parboiled rice for biryani. It will take less than 7 minutes only.
4. Switch off the flame and drain excess water using a colander.
5. Add saffron milk on the top ( In a small cup add in milk and saffron strands mix well until yellow colour)

• Chicken marination and chicken curry

    1. Firstly, clean and wash chicken breast under tap water

    2. Cut into medium pieces

    3. Into a bowl add in chicken pieces, lemon juice, turmeric powder, 1 tsp chicken masala, cayenne pepper, herbs, a little salt.         

    4. Mix well leave aside.

    5. Meanwhile, into a blender add onion, ginger & garlic with little water and blend to form a smooth paste.

    6. Take a deep saucepan with a heavy bottom, add in whole spices and roast for about a minute it produces a nice aroma.

    7. Then, add ghee and onion paste, stir until it leaves oil.

    8. Again into a blender, blend tomatoes to form a paste.

    9. Now, add tomato paste into an onion mixture, stir until form a nice golden thick paste. 

    10. Add in little water and marinated chicken pieces into a pan, mix all together gently. Add little water and cover the lid.

    11. In a small bowl add saffron strands and 1/3 cup of milk ( Mix until yellow)

    12. Add this milk into a curry mixture and remaining onto the rice.

    13. Now, take a glass of warm water to add 2 tsp of Shaan biryani masala into the water and mix well

    14. Add this water into a curry. Add salt to taste and cover the lid for at least 10 minutes.

    15. Now divide the curry into two halves and start layering rice and curry.

    16. In the bottom always put curry that helps to avoid sticking rice.

    17. Repeat the layering process.

    18. Garnish with dry coriander and cover the lid for another 10 minutes on a low flame.

    19. Meanwhile, in a small pan add in a tsp of ghee, add chopped onions stir until caramelized. ( This step is optional)

 
     

Did you try out this recipe?

Let me know how it went! I would be glad to hear your views. If you try out this recipe comment below and share a picture on Instagram with hashtag #anuappetizingrecipes

Cheers !!!