Detailed Chicken Biryani Recipe

Biryani is one of the most famous dishes in India, served in every Indian restaurant. It is prepared using fluffy basmati rice and a type of meat that is well-marinated with Tawabel India, herbs, and caramelized onions. In this article, presented to you by Tawabel India, we will show you how to prepare Chicken Biryani in the best and easiest way to achieve a unique flavor that satisfies all tastes.

What is Biryani?

Biryani is one of the most renowned rice dishes, traditionally cooked using the “Dum Pukht” method, which means slow cooking with steam over low heat. The traditional preparation of Chicken Biryani begins with marinating the meat in Greek yogurt, Tawabel India, and herbs. The marinated meat is then placed at the bottom of a wide pot, followed by a layer of half-cooked basmati rice, herbs, fried onions, and ghee or edible aromatic oil.

The pot is tightly sealed to trap the steam inside and cooked over low heat, allowing the dish to develop tenderness and a rich flavor. This method is known as “Kacchi Biryani”, the technique used in the famous Hyderabadi Biryani, requiring skill in the Dum Pukht method to achieve the perfect authentic taste.

It is believed that Biryani originated in India from Persia, where it was once a luxurious dish served on special occasions. Over time, it became a common dish enjoyed anytime people crave the delicious taste of Biryani. Home cooks and chefs have created new and simpler methods of preparation, leading to the emergence of variations such as “Pakki Biryani” and one-pot Biryani, which I will present to you in this article.

Methods of Preparing Chicken Biryani

As mentioned earlier, I will share two methods for preparing Chicken Biryani using the same ingredients but in different quantities, given the variations in cooking styles.

Method 1: One-Pot Biryani

In this method, you can use a regular pot or a pressure cooker. The marinated chicken is first cooked, then a layer of raw rice with hot water is added, and it is cooked until fully done.

Method 2: Dum Pukht Biryani (Restaurant-Style)

In this method, the marinated chicken is cooked with spices to form a rich sauce. Simultaneously, the rice is partially boiled, then layered over the chicken mixture and steamed on low heat until the flavors blend.

Both methods produce delicious Biryani with a well-balanced flavor that is not excessively spicy. You can adjust the amount of red chili powder according to your taste.

Essential Elements of a Good Biryani

1. Spices & Flavor:

Use a good mixture of birian spices or Masala spices to add the original flavor.

2. Quality of Rice:

High-quality basmati rice is preferred for the perfect texture.

3. Tenderness of Meat

Marinating the chicken with Greek yogurt and Tawabel India ensures soft and flavorful pieces.

Preparing Biryani Spice Mix

You can use store-bought spices or prepare them at home with simple ingredients, as shown below:

• 1–2 Bay leaves
• 1 Star anise
• 10–12 Green cardamoms
• 2 Cinnamon sticks (2 inches, about 2g)
• 1 Black cardamom
• 1.5 tsp Fennel seeds
• ¼–½ tsp Black pepper
• 8 Cloves
• 1 tsp Caraway seeds (can be substituted with cumin)
• 2 Mace strands (optional)
• ¼ tsp Nutmeg (grated)

Toast all the spices over medium heat for 2–3 minutes until aromatic, then grind them into a fine powder. Store the mixture in an airtight container in the refrigerator for up to two months.

How to Make Chicken Biryani (Method 1 – One-Pot Biryani)

Marination:

1. Use ½ kg (1.1 lbs) of chicken, making small cuts to help absorb the marinade.
2. Add the following:
   • 3 tbsp Greek yogurt
   • 1¼ tbsp Ginger-garlic paste
   • ½ – 1 tbsp Biryani spice mix (Tawabel India)
   • ½ tsp Salt
   • ¼ tsp Turmeric
   • ½ – 1 tsp Red chili powder
   • 1 tbsp Lemon juice (optional)

Preparing the Rice

• Rinse 2 cups of basmati rice thoroughly, then soak in water for 30 minutes before draining.

Cooking the Chicken:

1. Heat oil or ghee in a heavy-bottomed pot, then add whole spices (bay leaves, cardamom, cinnamon, star anise).
2. Add finely chopped onions and sauté until golden brown.
3. Add the marinated chicken and cook until it changes color and becomes tender.
4. Stir in Greek yogurt, Tawabel India, mint, and coriander, then cook for a few minutes to blend the flavors.

Assembling the Biryani:

1. Spread the chicken mixture evenly in the pot.
2. Layer the drained basmati rice on top without mixing.
3. Boil 3 cups of water with a pinch of salt, then pour it over the rice and chicken.
4. Cover the pot and cook over medium heat until the rice is fully cooked.

How to Make Chicken Biryani (Method 2 – Restaurant-Style Dum Pukht Biryani)

1. Fry onions until golden and set aside.
2. Marinate the chicken with the same ingredients as above and let it rest for at least 30 minutes.
3. Cook the chicken until tender with a little water.
4. Parboil the rice in boiling water with whole spices.
5. Assemble the Biryani by layering chicken first, then rice, adding Greek yogurt, mint, coriander, and fried onions between the layers.
6. Cover the pot tightly and steam on low heat until the flavors meld perfectly.

Tips for the Perfect Biryani

• Choose high-quality basmati rice – preferably aged, long-grain rice.
• Use fresh spices to enhance the aroma
• Marinate the chicken with Greek yogurt for better tenderness
• Avoid stirring the rice after layering it in the pot to keep it fluffy and separate.

Now that you’ve learned how to make Chicken Biryani, will you try it at our restaurant, “Tawabel India,” or cook it yourself—or maybe both?