Biryani Recipe

After years of being intimidated by the thought of making Biryani Recipe, I finally decided to tackle it, and I’m so glad I did.

The aroma that filled my kitchen as the chicken curry simmered and the rice steamed was absolutely heavenly.

This recipe breaks down what seems like a complex dish into simple, manageable steps.

I was so proud to serve this, with its perfectly fluffy rice and tender, flavorful chicken, to my family. It’s a dish that truly feels like a celebration, and now I know I can make it anytime I want.

Ingredients

This recipe uses a combination of whole spices, fresh ingredients, and a special masala blend to create its authentic, layered flavor. Here’s what you’ll need.

• 1 1/4 lbs bone-in, skinless chicken, cut up – Using bone-in chicken adds so much more flavor and moisture to the curry compared to boneless.
• 1/2 cup plain whole milk yogurt – This is the base of the marinade, tenderizing the chicken and adding a pleasant tang.
• 2 tbsp biryani masala – A blend of many spices. You can use a store-bought version like Shan’s Bombay Biryani Masala or make your own for the freshest flavor.
• 1 tbsp neutral oil – Used in the marinade to help the spices adhere to the chicken.
• 1 tsp coriander powder & 1/2 tsp cumin powder – These ground spices add earthy, warm notes to the marinade.
• 1/2 – 1 tsp red chili powder – Adjust this to your preference for heat. Start with less if you’re sensitive to spice.
• 1/4 tsp turmeric powder & 1/4 tsp nutmeg powder – Turmeric provides color and an earthy flavor, while nutmeg adds a warm, sweet spice.
• 2 tsp kosher salt – Essential for seasoning the chicken deeply during marination.
• A pinch of cane sugar – This helps to balance the sour and salty flavors in the marinade.
• Assorted whole spices (bay leaves, cloves, cardamom, cinnamon, etc.) – These are crucial for creating the aromatic foundation of the biryani. Don’t worry if you’re missing one or two.
• 1 3/4 cups aged, long-grain basmati rice – Aged basmati is key for fluffy, separate grains. It’s less likely to get mushy than newer rice.
• 1/4 cup neutral oil & 2 tbsp ghee – The combination of oil for high-heat cooking and ghee for flavor creates a rich base for the curry.
• 2 medium yellow onions, thinly sliced – These are cooked until golden to provide a deep, sweet flavor base.
• 6-8 garlic cloves & 1-inch ginger, crushed – Always use fresh ginger and garlic for the most potent, aromatic flavor.
• 1 small tomato, finely chopped – Adds a bit of moisture and acidity to the chicken curry.
• 1-2 small green chili peppers – For a fresh, sharp heat.
• 5 dried plums (alu bukhara) – These add a unique sweet and tangy element. You can find them at South Asian grocery stores.
• 1 tsp garam masala & 1 tsp kewra essence – Garam masala adds a final layer of warmth, while kewra water provides a floral aroma that is signature to many biryanis.
• Fresh cilantro, mint, and lemon slices – These are used for layering and garnish, adding freshness and brightness to the finished dish.
• 1/8 tsp yellow or orange food coloring – Mixed with milk or water, this creates the iconic colorful rice grains in biryani.

Note: This recipe makes enough for about 4-6 servings.

Variations

While the traditional recipe is a masterpiece, you can easily adapt it to your preferences or dietary needs.

• Add Potatoes: For a heartier biryani, peel and cube two small Russet potatoes. You can either boil them separately and add them during the layering step or cook them along with the chicken curry.
• Vegetarian/Vegan Option: Replace the chicken with a mix of sturdy vegetables like cauliflower, carrots, and bell peppers, or use paneer or chickpeas. For a vegan version, use a plant-based yogurt for the marinade and omit the ghee.
• Different Meats: This recipe works beautifully with lamb or goat, but you will need to increase the cooking time to about two hours to ensure the meat is tender. For boneless chicken, reduce the cooking time to about 15 minutes.
• Extra Fried Onions: For more texture and a deep, sweet flavor, layer in store-bought or homemade crispy fried onions between the rice and chicken.

Cooking Time

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes

Equipment You Need

• Large Heavy-Bottomed Pot or Dutch Oven: Essential for both making the curry and steaming the biryani to prevent burning.
• Medium Pot: For parboiling the rice.
• Spice Grinder: Helpful if you plan to make your own fresh biryani masala.
• Mixing Bowls: For marinating the chicken and preparing other ingredients.
• Colander or Strainer: To quickly and thoroughly drain the parboiled rice.
• Kitchen Cloth or Aluminum Foil: To seal the pot during the steaming process, trapping all the aromatic steam inside.

How to Make Biryani Recipe?

Making biryani is a three-part process: preparing the chicken curry, parboiling the rice, and finally, layering and steaming everything together. While it takes time, each step is simple, and the process is incredibly rewarding. The final steam, or ‘dum’, is where the magic happens, as all the individual flavors meld into one spectacular dish.

Prepare the Chicken and Curry

First, combine the chicken pieces with all the marinade ingredients in a medium bowl. Cover it and let it rest at room temperature while you prepare the onions, or refrigerate it for a few hours (or overnight) for even deeper flavor.

In a large Dutch oven, heat the oil and ghee and sauté the onions until they are deeply golden, which can take 15-20 minutes. Add the whole spices, followed by the ginger and garlic. Finally, add the marinated chicken and sauté until it changes color.

Add the tomatoes, green chilies, and dried plums, then pour in about a half cup of water, cover the pot, and let the chicken simmer gently for about 30 minutes until cooked through.

Parboil the Rice

While the chicken is cooking, it’s time to prepare the rice. Bring a large pot of water to a rolling boil and add salt, a little oil, and a splash of lemon juice. The acid helps keep the rice grains separate. Drain your soaked basmati rice and add it to the boiling water.

Stir once, and let it boil for exactly 5 minutes for aged rice (or 4 minutes for new rice). The rice should be cooked but still have a firm bite. Immediately drain the rice in a colander to stop the cooking process.

Layer and Steam (‘Dum’)

Once the chicken is cooked, uncover the pot and sauté for a few minutes to cook off any excess water, until the oil separates from the masala. Now, it’s time to layer. In your Dutch oven, spread half of the parboiled rice over the chicken curry.

Top with all of the chicken masala. Spread the remaining rice over the chicken. Drizzle the food coloring mixed with milk over the top, along with a little oil. Sprinkle with fresh cilantro, mint, and lemon slices.

Seal the pot tightly with a lid wrapped in a kitchen towel or foil. Cook on medium heat for 5 minutes to build up steam, then reduce the heat to low and let it steam for 20 minutes. Let it rest for 10 minutes before serving.

Additional Tips for Making this Recipe Better

Having made this a few times now, I’ve discovered some small things that make a big difference.

• I cannot stress enough the importance of using aged, long-grain basmati rice. The first time I made it, I just used regular basmati, and while it was good, the grains were not as separate and fluffy.
• Don’t rush the process of browning the onions. The deep golden color is where so much of the biryani’s foundational flavor comes from. I put on some music and just stir patiently.
• I like to make my own biryani masala. The freshness of the ground spices gives the final dish an incredible aroma that you just can’t get from a pre-packaged mix.
• When serving, I use a wide, flat spoon or even a small plate to scoop from the side of the pot, lifting from the bottom. This helps keep the delicate rice grains intact and ensures everyone gets a good mix of rice and chicken.

How to Serve Biryani Recipe?

Biryani is a complete meal in itself, so it doesn’t need much on the side. The best accompaniment is a simple yogurt raita, which provides a cool and creamy contrast to the warm spices of the biryani.

You can make a simple mint raita or a vegetable raita with grated cucumber and carrots. A fresh, crunchy side salad like a Kachumber salad (chopped onions, tomatoes, and cucumbers) also pairs wonderfully, adding a fresh element to the meal.

Nutritional Information

Here is an approximate nutritional breakdown for a single serving of this biryani.

• Calories: 591kcal
• Carbohydrates: 62g
• Protein: 27g
• Fat: 26g

Make Ahead and Storage

This dish is perfect for special occasions, and knowing how to store it properly can be very helpful.

Make Ahead: You can marinate the chicken a day in advance and make the biryani masala weeks ahead. The full chicken curry can also be made a day ahead and refrigerated. When you’re ready to eat, simply parboil the rice and proceed with the layering and steaming.

Storage: Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: To reheat, sprinkle a little water over the biryani and gently warm it in the microwave or on the stovetop over low heat. The added moisture will help steam the rice and prevent it from drying out.

Why You’ll Love This Recipe?

This recipe is destined to become a favorite for so many reasons.

• Authentic Restaurant-Quality Flavor: The complex blend of spices, tender chicken, and fragrant basmati rice comes together to create a dish that tastes like it came from a top-tier Indian restaurant.
• Perfectly Fluffy, Non-Mushy Rice: The instructions for parboiling the rice are precise, taking the guesswork out of the process and guaranteeing long, separate, and fluffy grains every time.
• Impressive for Guests: Biryani is a showstopper dish. The beautiful colors and incredible aroma make it perfect for dinner parties, holidays, and special celebrations.
• A Rewarding Cooking Experience: While it has multiple steps, the process is straightforward and deeply satisfying. Mastering this recipe will give you a huge sense of accomplishment in the kitchen.