I have the best, easy Chicken Biryani at home which tastes so amazing!
I teach this recipe at my cookery schools and make this Biryani at home all the time.
Chicken Biryani recipe has never failed me. So do give it a try and let me know how it came out in comments below. Don’t forget to like, share and subscribe to see more of my cooking videos as I upload 2 times every week.
Recipe as follows: Chicken biryani hyderabadi style
Chicken pieces – 1 Kg
Basmati Rice – 3 cups (600g)
Red onions – 2 large sliced
Green chillies – 4 (or 2 depending on your spice level)
Plain Yogurt or Greek Yogurt – 3 to 4 tbsp
Mint leaves – handful
Coriander leaves – handful
Ginger garlic paste – 3 tbsp
Chilli powder – 1 tsp
Shah Jeera – 1 tbsp
Turmeric – 1 tsp
Coriander powder – 1 tbsp
Garam Masala – 1 tsp
Lemon juice – 2 tbsp
Salt to taste
Saffron strands – 10 to 12 (soaked in 3 to 4 tbsp of milk)
Sunflower Oil – 1 tbsp
Ghee (Clarified Butter) – 3 tbsp
Black or Green Cardamoms – 4
Cloves – 5 to 6
Cinnamon sticks – 3
Bay leaves – 4
Star anise – 2
Cashew nuts optional – 6 to 8 (handful)
Fried Onions optional – 1 onion sliced and fried separately till golden brown and crispy.
1. Take 3 cups of Basmati rice, wash the rice for couple of times to get rid of starch. Soak them in water for at least an hour.
2. Take 8 to 10 cups of water in a saucepan and boil the water. When the water is boiling, add salt and 1 tbsp of ghee. Stir and then add the soaked rice and cook for 3 to 5 minutes and immediately drain the water away. Rice should be half cooked at this stage. Spread the rice in a tray and let it cool.
3. Add oil and ghee in a deep bottomed saucepan/large frying pan. Add cardamom, cloves, cinnamon, bay leaves, star anise and fry on very low heat for a minute.
4. Add sliced onions and green chillies and fry till onions are light golden brown.
5. Add chilli powder, turmeric, coriander powder, garam masala and salt. Mix well.
6. Add chicken pieces, yogurt, mint leaves and coriander leaves. If adding cashew nuts, you can add them now. Mix well.
7. Put a lid and let it cook in its own juices for at least 20 minutes on low heat. Keep checking if the curry needs any water or carry on. Once the chicken is cooked, take the lid off and cook on high heat to thicken the gravy. Once the oil starts separating you are ready to layer the rice on the top.
8. Simmer the saucepan, add the rice on the top of the chicken, add saffron strands soaked in milk and lemon juice. Add few coriander leaves and mint leaves to add more flavour on the top.
9. Put a lid and cook on very low heat for 10 to 15 minutes. Make sure your saucepan is not burning at the bottom.
10. Serve hot with raita.