Will be the one I will also go to. How long and what temperature do you recommend? Serve chicken biryani with raita or salan (gravy). Thanks so much for this recipe. 11. So what I have shared in this post is not a dum style biriyani yet it will surprise you with a good aroma and taste. This recipe is perfect.i never imagined I’d ever cook good biryani. Also, you can keep your dutch oven on a skillet or tava and cook it for the last few minutes. Everything came out good and my family enjoyed it. In the rice it calls for 5 cloves is this garlic or cloves of another spice, Hey Carol, the cloves refer to the whole spice – clove. So glad you enjoyed this recipe! Biryani has always been something that I’ve shyed away from trying because there’s so much prep involved and it feels like so much can go wrong. Or do I need to use a completely different recipe to make lamb biryani? Pressure cook for 5 mins with low pressure setting. Drain them out on a paper towel, and set aside. So glad you and your daughter liked it Shikha, You are amazing Richa! Every time you make biryani stick on to the same brand of rice, so you know how much water to use. (If so- how much?) Cost:Low. The Spicy Chicken Biryani is perfect for any parties or on weekends. This is best served with a Raita, Shorba, lassi and papads. Cook till the water very little is left. Drain to a colander after 30 mins. You can ask your butcher to cut each chicken leg into two parts to divide it into thighs and drumsticks. Hi, the biryani looks awesome. ) for me. So happy to know the recipe worked out well. And it turned out PERFECT. Boil the rice with 1 t cumin, salt, and the cinnamon stick in the water for approximately 15 minutes, until soft but still firm when pressed between your fingers. Can we make the fried onion a night before & store? Cook for exactly 5 minutes … Hey Shruti, no you don’t need to add any water. The temperature is going to vary in the oven from the stovetop, and the rice may not finish cooking in 20 minutes. Marinate the chicken overnight. You don’t need to cook it first and marinate. Aged rice is also more fragrant. I love it…thanks to u I make this often with lil bit of my own touch …. Lower the flame completely. Thank you so so much Badri! Fry ginger garlic paste till the raw smell goes off. You can also use store bought fried onions/ shallots which are easily available in leading supermarkets, Indian and Asian stores. Thank you so much Tai. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Real basmati rice is what gives biryani its distinct flavor and taste. I am also sharing the ingredients for an instant biriyani masala powder. Thanks for leaving a comment, very nice recipe i have gone through now going to prepare thanks. Hi Richa, I tried your chicken biryani recipe and it tasted amazing. So glad you enjoyed this recipe, Could please advice, if i were to cook for 20-25 ppl for a party, how would the measurements differ. Ingredients (1 cup = 240ml)Whole spices to Temper1 bay leaf / tej patta 3 green cardamoms / choti elaichi 4 to 6 cloves / lavang 1 Cinnamon stick / dalchini, Small 1 Star anise / chakri phool ½ tsp shahi jeera / caraway seeds, Marination1 ½ tbsp curd / yogurt 1 tsp ginger garlic paste Salt as needed ¼ tsp turmeric / haldi ¼ tsp red chilli powder / lal mirch powder ½ to ¾ tsp biryani masala or garam masala powder, ½ kg chicken 2 cups basmati rice / chawal , aged 3 ¼ cups water or thin coconut milk(if using normal rice use little more water) 2 tbsp Oil Salt as needed 1 tomato medium , (about half cup) 1 ½ tbsp curd / yogurt / dahi 12 mint leaves / pudina finely chopped 12 stems coriander leaves finely chopped 1 ½ tsp ginger garlic paste 2 green chilies / hari mirch sliced or chopped 1 onion large , sliced thinly ¼ tsp red chili powder, (or use 2 tsps readymade biryani masala or garam masala )1 nutmeg / jaiphal piece , Very small 4 green cardamoms / choti elaichi ¼ to ½ tsp Pepper corn / kali mirch 5 cloves / lavang 1 cinnamon stick / dalchini, Small ½ tsp fennel seeds / saunf ½ tsp stone flower / dagad phool/ kalapasi (optional). I had a question, during the last stage, finishing it to cook for 20 minutes. The Best Best Best Recipe, I will Try This at Home, Thanks for the information, Thank you so much Preethy! Mix up well and taste the marinade. Just one thing – my chicken just got a bit burnt and stuck to the surface of dutch oven. #ChickenBiryani #Chicken #ChickenRecipe Pour 2 cups of this water across the sides of the cooker or pot. If cooking in a pot, start with 3 cups water at this stage. I recommend using it if you can. It may be an agreeable replacement though. If not, next time will reduce the 2 TBSP to 1 tsp. * Percent Daily Values are based on a 2000 calorie diet. 5. Hope this helps. Thank you for the guidance. Most authentic biryani recipes call for a layer of thinly sliced tomatoes at the bottom of the pot which gives it the sweetness and flavor of tomatoes. Thanks for elevating home cooking to restaurant style cooking. Use whatever you have. Followed the steps exact… which I have to add are simple and FEW (few being the key word since am a lazy and impatient cook/ person ) and out came the most amazing biryani. Glad to know the recipe worked well for you. Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends. This makes me happy. Add oil to a pot or pressure cooker and heat it. (Also Read: 17 Best Biryani Recipes | Easy Biryani Recipes) Pulao is a rice dish. I tried your recipe today and it turned out great. Thanks! Glad to know! I’m sorry for not replying earlier. Thanks for leaving a comment. . Super recipe! Both the taste and visual appeal So choose a good quality ready made garam masala powder or biryani masala. Country Chicken Dum Biryani Hello Foodies! My kids and husband loved it . Adding more won’t improve the flavor. Thanks for the detailed steps and the video. And I got convinced because so so many of you have requested for a legit/authentic biryani recipe. , Tried it today . 2.Biryani masala (spices): Good quality whole spices & spice powders elevate the flavor of chicken biryani. Hi Richa, i had one query should I soak the rice before cooking it. Hey Nida! The tawa actions as an extra layer between the pot and the flame. Thank you for leaving a comment. Still one whistle is fine?? ❤️ Any tips on how to do this with brown basmati rice? Such a great tip Himanshu – thanks for sharing! Hello, I love how much thought you’ve put into this recipe! Chicken biryani 0 rating. Cover and set this aside for 1 hour. 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. This recipe is a must try and a great tutorial on a classic Indian dish! should stand out in its preparation. (check video). Check your inbox or spam folder to confirm your subscription. This is amazing! Yes 5 minutes high pressure works. Family and friends loved it. Loved it! I remember the recipe works as is. Glad to know! Was I supposed to rinse the rice before adding to the biryani? Hi thanks for this awesome recipe! Chicken biryani is always made with aged basmati rice which needs about 3.5 cups water. Sounds fantastic! Copyright © 2021 My Food Story on the Cookd Pro Theme. Soooo happy you liked the recipe Tanya! There are different kinds of basmati rice. It also has a thick bottom that does not let your food get burnt easily. Awesome presentation, time-saving and still covering every detail. Looks like a great addition to our weekly dinner rotation! 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%. It wasn’t softening up from steaming either, so I cooked it almost twice as long. Also pro tip: it’s really important to use a heavy-bottomed pot when you make chicken biryani, or the chicken pieces can be scorched or burnt. Chicken biryani is a recipe that most non-vegetarians eat with great flavour. Loved making this & it turned out super tasty!!! In India alone, there are many variations of biryani, and each region makes it really well! . Loved it! The chicken probably stuck to the bottom because of the longer cooking time. Thank you Richa for the very clear and simple instructions! It’s easy, surprisingly not at all time consuming (once you have prepped whatever is needed), and a real pleasure to make. (1 inch ginger & 4 garlic cloves crushed), (or coconut milk) (refer notes more if needed ). No authentic recipe will ever call for the store bought red paste and claim to be the traditional deal. Different regions have different ways of making biryani and there’s no right or wrong here. So glad you enjoyed this recipe. I many times indulge in making Chicken Biryani at home, during special times and family times. We are using yogurt as a tenderiser, and fried onions (birista), tomato puree, chilli powder, turmeric powder, coriander powder, garam masala and salt to flavor the chicken. Thank YOU LJ!! I’ve grown up in the kitchen along side my mum and grandmothers and conversations in my family are always about the next meal. I add about ¼ teaspoon salt. Hi, When we do the layering we do not add any water right ? I have the links to those recipes in the post. A microwave would work really well. (check video). Chicken Biryani Recipe (चिकन बिरयानी रेसिपी)- Learn how to make Restaurant Style Chicken Biryani at home in Quick & Easy steps with video tutorial in Hindi. Thanks for trying out this recipe and leaving a comment Aadeeti. Fluff up the rice with a fork. The quantity is sufficient for 6-7. I Always tried biryani but in this style it was so goooooood everyone loved it. Some kinds of basmati rice don’t need so much water. 2. I have been a biryani lover since forever. Soooo glad you liked it! Hi Monisha, Cover and cook until the chicken is soft, tender and completely cooked. Making a chicken biryani in authentic dum style does take some time and needs little expertise. Feb 24, 2019 - Chicken Biryani is a delicious savory rice dish that's loaded with spicy marinated chicken, caramelized onions, and flavorful saffron rice. Yes long grain rice is best. Glad you enjoyed this recipe. This will definitely help avoid the burning. Do not burn them as they leave a bitter taste. Think Biryani and one instantly starts to salivate. Heat ghee or oil in a heavy bottom pot or pressure cooker. I am definately going to try it today. Thank you for your hard work , So happy to hear that! Mix together all the ingredients under chicken marinade and marinate for at least two hours or overnight for best results. Make slits on the chicken pieces. 1. Hope this helps. You are very talented. So glad you enjoyed this recipe! It was awesome. Thanks so so much Preetha! Serve pressure cooker chicken biryani with onion raita or biryani shorba or sherva. 4.Ghee : Traditionally chicken biryani was made using ghee. Read More…. Made it very easy to cook what I thought was a tough endeavour.. If you are in India, you can buy them online. 5:27. Or transfer it immediately to a wide utensil to prevent turning mushy. Thanks for leaving a comment! A true melange of flavours. Bring water to a roaring boil and add salt, whole spices and basmati rice. But not the veggies. Thanks for leaving a comment! Leaving the bone in keeps the chicken juicy. Water: The amount of water to use depends on the brand of basmati rice. Saute to evaporate any excess moisture in the pot. 3.Chicken: We usually use up the cut whole chicken to make the chicken biryani. Towards the end if the rice is under cooked, you can sprinkle little hot water & cook covered further. 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