Biryani is a mixed rice dish originating in South Asia, made with rice, meat (chicken, goat, lamb, beef) or seafood (prawns or fish), and spices. To cater to vegetarians, the meat or seafood can be substituted with vegetables or paneer. Sometimes eggs or potatoes are also added.
Introducing our treasured family recipe for authentic Chicken Dum Biryani! Aromatic long-grain rice, perfectly layered over succulent chicken marinated in a blend of earthy, aromatic spices, garnished with caramelized onions and delicate strands of saffron. Each bite bursts with the vibrant flavors of India.
Chicken Biryani is simply delicious food. I think this should be called “Rice layered with spicy chicken Chinese style” for a reason. Save it for an occasion, and it will be the best biryani you have ever tasted… THE BEST... That will make you feel like all hard work was worth it.
Ingredients for Spicy And Flavourful Chicken Biryani
Steps for Spicy And Flavourful Chicken Biryani
Spicy And Flavourful Chicken Biryani
Ingredients
1 kg Chicken
2 tablespoon Ginger Garlic Paste
2 teaspoon Salt
2 teaspoon Green Chilli paste
1 tablespoon Coriander Seeds
1 teaspoon Cumin Seeds
10 to 12 Black Pepper Corns
Half Star Anise
1 piece of Mace
Nutmeg
4 Cloves
4 Cardamoms
1 piece Cinnamon stick
1 Bay Leaf
1 Black Cardamom
2 Dried Red Chilli
Half cup Curd
Half cup Fried Onions
5 to 6 tablespoon Oil
2 Bay Leaves
1 Star Anise
4 Green Cardamom
4 Cloves
4 Black Cardamoms
1 piece Cinnamon stick
1 teaspoon Carrom seeds
2 medium Onion
2 teaspoon Red Chilli Powder
1 teaspoon Turmeric Powder
2 medium Tomato
Fresh Coriander
Mint Leaves
2 teaspoon Lemon Juice
Potatoes
2 litre Water
2 tablespoon Salt
3 to 4 green Chillies
1 teaspoon Carrom Seeds
2 Bay Leaves
1 tablespoon Lemon Juice
2 teaspoon Oil
Half kg Basmati Rice
1 tablespoon Clarified Butter
Fried Onions
Fresh Coriander
Steps
Take 1 kg chicken wash it, add 2 tablespoon ginger garlic paste, 2 teaspoon salt, 2 teaspoon green chilli paste, mix it well and keep aside for some time.
Dry roast 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 10 to 12 black pepper corns, half Star Anise, 1 piece of mace, a small piece of nutmeg, 4 cloves, 4 cardamoms, 1 piece cinnamon stick, 1 bay leaf, 1 black cardamom, 2 dried red chilli and then grind them into a powder.
Take half cup curd, then add this spice powder to it, add half cup fried onions mix it and keep aside.
Heat 5 to 6 tablespoon oil in a vessel in which you can cook the biryani, add 2 bay leaves, 1 star Anise, 4 green cardamom, 4 cloves, 4 black cardamoms, 1 piece cinnamon stick, 1 teaspoon Carrom seeds, after half a minute add 2 medium chopped onion fry it till soft, then add the marinated chicken and on high flame, fry the chicken for 3 to 4 minutes, then add 2 teaspoon red chilli powder, 1 teaspoon turmeric powder, fry it for a minute then add 2 medium chopped tomatoes, add the curd mixture and mix it for 2 to 3 minutes.
Then low the flame and cook till the chicken is tender for 20 minutes.
Keep checking in between add little water if required.
When done add some chopped fresh coriander, some chopped mint leaves, 2 teaspoon lemon juice, mix it let it boil for a minute.
There should be some gravy in the chicken, do not let it dry place fried potatoes on the sides of the vessel.
Heat 2 litre water in a pot add 2 tablespoon salt, 3 to 4 green chillies, 1 teaspoon Carrom seeds, 2 bay leaves, 1 tablespoon lemon juice, 2 teaspoon oil, half kg basmati rice.
Cook on high flame for 6 to 7 minutes till 90 % done.
Then drain the rice and layer them on the chicken masala, pour 1 tablespoon clarified butter, some fried onions, chopped fresh coriander, cover and cook on high flame for 2 minutes, then low the flame and cook for 10 to 15 minutes till you get a nice dum.
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Tips * Use high quality basmati rice for best results. *Let the biryani rest for atleast 15 minutes after cooking.
