Bring water to a roaring boil and add salt, whole spices and basmati rice. It’s so easy to follow and came out amazingly delicious. It turned out fantastic. However I always find chicken breast pieces dry out if not marinated well with yogurt. Cook for exactly 5 minutes and drain completely, leaving the whole spices in the rice. We all loved this recipe, however, it was very salty. You don’t have to discard the marinade. Since I have young kids at home., these levels work well for us. I thought about defrosting and cooking it and marinating after that. Tried many of it, and got the awesome result everytime. Yes, you can swap the chicken for veggies. I like the fact that your recipes don’t demand uncommon ingredients. Thanks for trying out this recipe and leaving a comment Aadeeti. 3. Drain them out on a paper towel, and set aside. Place 1/2 cup of the cooked rice and 1/4 cup canned masoor or brown … I would like to have more masala paste chunks in the rice to make it spicier. Water: The amount of water to use depends on the brand of basmati rice. You are welcome! Get ingredient list. Taste test and add more salt if needed. How do I do that? Glad to know the recipes helped out. Marinate chicken using ingredients under marination. Hey Bernadette, I wouldn’t recommend taking it to the oven. After 1 whistle, keep the cooker aside and let the pressure release naturally. Really happy you enjoyed this recipe. Thx. I’m wondering why you don’t add any vegetables to the dish in your recipe!? Thank you! Loved the easy to follow recipe.. it turned out delicious! Thanks for leaving a comment! There are different kinds of basmati rice. Thank you for leaving a comment. Will be the one I will also go to. Pour 2 cups of this water across the sides of the cooker or pot. Comment document.getElementById("comment").setAttribute( "id", "a379deb94a07d51d4e8bac9f474ba05e" );document.getElementById("fdacdee7ff").setAttribute( "id", "comment" ); I have enjoyed this recipe. This Hyderabadi Chicken Biryani gets a lot of its flavor from the marinade. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Thanks for this !will try it out for sure .. I’m glad that I found this blog. If cooking in a pot use 3 ½ cups water. Nevertheless, the seasoning is perfect. Burnt onions will add a bitter flavor to the biryani. Loved the recipe – it was simple & delicious! Hi Richa. Loved this biryani! Isn’t that the definition of biryani? Hi Maureen, The chicken probably stuck to the bottom because of the longer cooking time. Thank you so much! Chicken biryani recipe with video & step-by-step photos. Give one more try with 3 cups water and add more boiling hot water later if the rice is undercooked. Finally cover the pot or cooker. , Thanku so much for this awesome delicious receipe. Heat 1/2 cup ghee and add 1 t whole cumin. Medium did the job. The rice continues to steam when we finally cook it along with the chicken. I feel you! The results of your labour will look like this, and trust me, there is nothing like the smell of chicken biryani wafting through the house to get everyone to the table! It was delicious and so easy to prepare. Serve hot with your. If cooking in pot, cook until the rice is done. It tasted perfect n my entire family loved it! Of course, the name Bryan has been put on different foods in different parts of the world, but Bryan or Biryani … Hi Swathi. I hope you’ll try the other recipes too, Awesome .. it came out to extremely well . Print Recipe; This one-pot dinner is so simple and easily made with just a few items from your cupboard. I haven’t tried in this recipe. <3. Do not burn them as they leave a bitter taste. The steam generated from the chicken and rice cooks it. 5. 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. Loves your style very much. My first attempt was flavorful and excellent; thanks for a well-presented recipe. The first time I attempted it, I was nervous, because it seemed so difficult and daunting and it looked like there were a gazillion steps. Always wanted to make a perfect chicken biryani for my daughter as it has been her all time favourite. Just want to be sure that I am not missing anything. It turned out amazing and next time I might add some veggies in as well! Real basmati rice is what gives biryani its distinct flavor and taste. Yes 5 minutes high pressure works. Heat ghee or oil in a heavy bottom pot or pressure cooker. Marinate the chicken overnight. You are welcome! Every time you make biryani stick on to the same brand of rice, so you know how much water to use. Hi Richa, I’m really looking forward to trying this! Most of the flavor in a biryani comes from the quality of spices and spice powders used. When the spices begin to sizzle, add onions & fry them evenly stirring often until uniformly light brown but not burnt. I use a dutch oven to make my biryani because it has a heavy bottom and just finish it on the stove. Evaporate any excess moisture left in the pot by cooking further without the lid. You can use mixed vegetables instead of chicken, Tried this out just now and it turned out Amazing. Mix everything well and layer chicken evenly at the bottom. This easy Hyderabadi chicken biryani dish, can of course be prepared with brown basmati rice, supplemented with quinoa and such. The choice of good quality basmati rice, whole spices, spice powders, chicken & ghee all contribute to the flavors of chicken biryani. Make sure you use a large one for this. Hi Rajni Though this biryani is made in a pressure cooker or pot, the texture of rice grains will come out right without getting mushy if made with aged rice. Soooo happy you liked the recipe Tanya! 15. Mix everything well. I tried out your biryani recipe and it turned out just awesome. The briyani that I buy from the shop has these chunks of masala paste here and there and it’s a nice addition to the briyani. Cover & cook on a low flame until the chicken is soft cooked or tender. If desired you can drizzle one spoon of ghee, coriander leaves and roasted boiled eggs. Since salt is already added to marination, use little only. You are welcome! I love chicken biryani. I have to be a 100% honest with you. Thanks so so much Preetha! I am also sharing the ingredients for an instant biriyani masala powder. Chicken biryani is always made with aged basmati rice which needs about 3.5 cups water. Hey Tulika, chicken generally leaves water while cooking. Thank you so much. A dutch oven will be your best friend while making this biryani because it heats evenly and stays warm. so the biryani of the rice gets wet Is the time to cook the rice supposed to be 15 minutes? Yes 1 whistle is enough to cook the basmati rice. I had to modify the masalas a bit to suit family’s preferences but the biriyani was just perfect. I altered the recipe a little bit since I’d already marinated the chicken differently, nevertheless, the exclusion of tomatoes made all the difference! Only double the whole spices and adjust salt to taste. . 1. To double the recipe (4 cups rice), use a wider cooker to avoid mushy biryani. Required fields are marked *. Make sure that the temperature is set to low. Just marinate them for half an hour. Adding more won’t improve the flavor. Now I have uncooked rice in with the meat and sauce, and no amount of adding water or boiling has been enough to get the rice to soften up since it got the oil from the food on it. How much to add depends on the quality of basmati rice. The steps helped make this an easy breezy cook! So glad you enjoyed it. This dish is very famous in India and other Asian countries. Hi, I don’t have a heavy bottomed pan. Fry ginger garlic paste till the raw smell goes off. Thanks a lot for your recipe. Lower the flame completely. Hey Charity, no you don’t have to rinse the rice. Skip them if you do not have. Your email address will not be published. 14. You can also find the older version of this chicken biryani recipe towards the end of this post as recipe 2. Hi Richa, I tried your chicken biryani recipe and it tasted amazing. « Mediterranean Quinoa Salad – Fresh and Healthy! Made this and it truly is the best recipe I’ve tried, Thanks so much Meleney! The recipe looks good but as soon as I read the words ‘tomato puree’, something in me went off. 6. Glad to know! 12. Use whatever you have. Just make sure that the onions are not batter fried. Hey richa.. amazing recipe! (check video). They were traditionally slow cooked on fire, but now we use a stove instead. 3.Chicken: We usually use up the cut whole chicken to make the chicken biryani. Iam a great fan of your page.I became a better cook after following your recipes.Thank you for your wonderful teaching of keeping it simple.All the best, Welcome Ramya Gently fluff up with a fork. Once hot, remove from the heat and set aside. Later as it cooks you can check and pour more boiling hot water as needed. , Dear Ma’am, Everyone loved it! Thats a great tip Courtney, thanks for sharing! On a medium flame, shallow fry the onions for 15 minutes till they are a deep golden brown, without burning them. So excited to try this well written recipe as chicken biryani is one of favorite dishes. Great recipe. Thanks for sharing. And your instructions are perfect to the smallest detail.. the rice cold just like a restaurant biryani. I am European and love chicken biryani, and I tried many times and never got it right. Add some paneer. ½ to 1 tablespoon garam masala (or biriyani masala), ½ to 1 teaspoon red chili powder (reduce for kids), 1 teaspoon garam masala (or biryani masala), ¼ to ½ teaspoon red chili powder (optional), 2 tablespoons chopped mint leaves (pudina). Loved it! 7 to 8 mins natural pressure release and quick release the rest. Minimum effort, maximum flavour. Biryani is one of the most amazing royal delicacies introduced to Indians by the Mughals. Level the rice if needed. Add ¼ cup yogurt (curd), 2 tablespoons chopped mint leaves, 1 slit green chili, ½ to 1 teaspoon red chili powder & 1 teaspoon garam masala. But while cooking the lamb, please add water and cook till the lamb is tender, which will take longer than chicken. If you looking at how to make chicken white biryani at home then watch recipe tutorial. Level the rice gently on top. But not the veggies. I used long grain rice, according to my Indian friend the taste is better. It’s easy, surprisingly not at all time consuming (once you have prepped whatever is needed), and a real pleasure to make. Country Chicken Dum Biryani Hello Foodies! Also, I ended up with a lot of rice and very little chicken. Thanks for elevating home cooking to restaurant style cooking. Or transfer it immediately to a wide utensil to prevent turning mushy. ❤️ I will try it on my own. Have made this recipe so many time now, and each time we love it. Thank you so much for the recipe. The reason of longer texts in my chicken biryani recipe below is nothing but my humble effort to explain the steps in as simple detail as possible so that you don’t have any doubt at any stage. The water aka chicken brooth that was used to cook the chicken could later used to cook the biryani. 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. Hi, How can I fix this? You are very talented. This method of cooking biryani saves the biryani from burning at the bottom because the pot is not in direct contact with the heat, while still cooking evenly. While most biriyani recipes have a long list of ingredients and laborious methods, this one uses a few ingredients and quite a simple process. Bring water to a roaring boil and add salt, whole spices and basmati rice. I add about ¼ teaspoon salt. Taste the water. If so, for how long? Make slits on the chicken pieces. One of the most amazing biryanis I have had! Your recipe broke it down so well, it gave me the courage to plunge in – and I am so very glad I did! I live in Bangalore, India with my husband Denver, who looks after the tech behind the blog, and happily samples everything you see on it! Question on the “Pot Method”, you say until the rice is cooked to your liking. Chicken biryani takes more time to cook, but it tastes great. Hey Gabriel, which rice did you use? I’ve picked up their love for food along the way, and with this blog, I share my food story with you. Chicken Biryani Recipe│How To Make Chicken Biryani│Trendy Food Recipes By Asma . Thank you for such detailed instructions! Excellent recipe. If you are in India, you can buy them online. Fluff up the rice with a fork. Glad you liked it. Taste test and add more salt if needed. Hey Nida! Thank you Richa for the very clear and simple instructions! Add it to the marinade &mix well. So flavourful, and easy to follow..especially with your step by step video. Stir and taste the water. Just one thing – my chicken just got a bit burnt and stuck to the surface of dutch oven. Cook till the water very little is left. just ate my first self made chicken biryani and it was delicious! I think yours’ don’t need do so much. Meanwhile add 2 cups basmati rice to a large pot and rinse it at least thrice. The onions add sweetness and richness while the herbs add a ton of flavor. 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