This recipe will teach you how to cook Chicken biryani in the best way possible. Chicken Biryani is a traditional Indian dish cooked with Rice and meat, chicken or lamb. There are various ways of preparing this dish in India. South Indians style of making biryani is entirely different from what you might taste in the north side, though you will be stunned by the taste and delicious mouth-watering essence in both of them.
How I Failed and Succeeded
Here you will learn how to cook Chicken Biryani, in an effortless and less head stretching technique. When I first started to cook Chicken biryani, I simply messed it up, because of the ratio and proportion game (how much salt do I need to put in the boiling rice and how much in the masala that I was preparing).
So now after 5 – 6 devoted attempts, I finally learned a better, less hectic way and finally succeeded. And if it is your first time as well, start with Chicken, as it cooks faster than meat.
Steps to Cook Chicken Biryani
- Whole spices – Cardamom, Clove, Black pepper, Cumin, Nutmeg, and mace. (They adds flavor)
- Vegetable Oil and ghee. (Oil for cooking and ghee on the top just when you will close the lid)
- Raw Chicken (now quantity depends on you, bone or boneless depends on you)
- Powder Masala – Red chili, Tumeric, coriander powder, salt. Now having a biryani masala powder is bliss, or else if you do not have it, it is okay, or you know what, just stop here, go and buy one.
- 2-3 Onions (finely chopped or sliced, your call)
- Tomatoes: 3 -4 (finely chopped)
- Herbs – fresh coriander, fresh mint leaves
- Green chilies – finely chopped
- Lemons cut into slices and not to forget Ginger Garlic paste
- Milk and Kesar (now this is something you might want to do or simply ignore, if you don’t have this, try water, it will surely drive you crazy)
- Heat oil in a big pot, once heated add all the whole spices we talked about. Add the onions into and stir well till you see them golden brown and then put two spoons of ginger garlic paste. Now let the onions and paste get along and after a while add tomatoes into it.
- Then, you need to keeps tossing the masala till you see the oil on the surface. After about ten mins add the powdered masalas I mentioned above, add a little water so that it won’t get burnt.
- After ten more mins add the raw chicken into the masala and stir it well this time so that chicken is entirely coated with it. Now give it like 15 more minutes and stir it well, if you think it needs a bit water, add but not too much, we do not require watery curry. The masala will take about 15 – 25 minutes as a whole to be prepared. You will now once the chicken is cooked well.
- It is the most crucial process, where you might need to be perfect. Take a big pot, and load it with water which should be more than the rice concerning the quantity. Boil the water and add whole spices in it as well (Aromatic rice is the key) and now on the other side wash the rice thoroughly.
- Once it is boiled on a perfection, add some salt (to be very honest, put less salt in masala and more in rice) and let it par boil (somewhat like 90%).
- Give it about ten mins and then drain the water and put the rice aside and let it cool down.
- It is the exciting stage so hear me out loud and open, DO NOT MESS THIS STAGE! In the pot in which you prepared chicken masala, transfer all the masala and chicken in another vessel for the time being.
- Now starts the layering process, this is how it goes, one good layer of rice, one good layer of masala with pieces as well and then again repeating the same procedure till you are out of rice and chicken masala.
- When reaching the top, add the right amount of coriander leaves and mint leaves, ghee, Kesar milk and kevda water, with few slit green chilis.
- Close the lid and cover the sides of the lid with wheat dough and keep it on a lower flame for 15 mins and then put it on a tawa and lower the flame for ten mins.
- Let it rest for five mins and open the lid. Carefully mix it well and serve it hot.