Biryani with chicken as a dish is a perfect blend of the richness of spices with the texture of basmati rice and succulent chicken, creating a flavourful experience that wins hearts across the globe. From the spicy layers of Hyderabadi Chicken biryani to the subtle fragrance of Lucknowi biryani, each variant brings to the table its own unique flavor profile.
Let’s dive into the different recipes of chicken biryani and subtle techniques of how to cook chicken biryani and learn how to prepare these different types of chicken biryani at home, ensuring that you can master the art of chicken biryani like a true master chef.
1. Hyderabadi Chicken Biryani Recipe
Ingredients:
· 500g chicken, cut into bite size pieces
· 2 cups basmati rice (soaked for 30 minutes)
· 2 large onions, thinly sliced
· 2 tomatoes, chopped fine
· 1 cup fresh yogurt
· 2 tablespoons fresh ginger-garlic paste
· 4-5 green chilies, slit
· 1/2 cup chopped fine mint leaves
· 1/2 cup chopped fine coriander leaves
· 2 teaspoons red chili powder
· 1 teaspoon turmeric powder
· 2 teaspoons garam masala
· 2 teaspoons biryani masala
· 6-7 strands of saffron soaked in 2 tablespoons warm milk
· 1/4 cup of ghee or clarified butter
· Whole spices: 4-5 cloves, 2 bay leaves, 1-inch cinnamon stick, 3 green cardamoms, 1 black cardamom, 1 teaspoon cumin seeds
· Salt to your taste
Preparation:
1. Marinate the Chicken: Mix the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric, biryani masala, salt, half of the chopped mint and coriander leaves, now cover and refrigerate for at least 2 hours or preferably overnight.
2. Cook the Rice: In a large pot, boil water with salt and whole spices. Add the basmati rice and cook it until it's about 70% done, now drain the water and set the rice aside.
3. Preparing the Fried Onions: Heat the ghee in a pan and fry the sliced onions until they turn slightly golden brown. Now drain on paper towels and set aside.
4. Assembling the Biryani:
· In a heavy-bottomed pot, layer the marinated chicken at the bottom.
· Add a layer of the half-cooked rice over the chicken.
· Sprinkle fried onions, the remaining mint and coriander leaves, saffron milk and a bit of ghee.
· Repeat the layers until all ingredients are used up while finishing with a rice layer on top.
5. Cooking (Dum Method):
· Seal the pot with a tight-fitting lid or seal it with dough or aluminum foil.
· Now cook on high heat for 5 minutes then reduce the flame setting to low heat and cook for 30-35 minutes. Alternatively, you can place a heavy pan/ tawa below the biryani pot and cook on low heat to ensure even cooking without burning.
· When done, let it rest for 10 minutes before opening the lid.
6. Serve:Gently mix the biryani before serving. Enjoy your biryani with raita or a side of salan.
2. Lucknowi (Awadhi) Chicken Biryani Recipe
Ingredients:
· 500g chicken, cut into small bite size pieces
· 2 cups basmati rice
· 1 cup fresh yogurt
· 2 large onions, finely sliced
· 2 tablespoons of fresh ginger-garlic paste
· 1/4 cup fresh milk
· 10-12 cashews
· 1/4 cup ghee
· 2 tablespoons rose water
· 1/2 cup chopped fresh mint and fresh coriander leaves
· Whole spices: 2 bay leaves, 4 cloves, 2-inch cinnamon stick, 3 green cardamoms, 1 mace, 1 teaspoon black cumin seeds
· Salt to taste
Preparation:
1. Marinate the Chicken: Marinate chicken with yogurt, fresh ginger-garlic paste and salt. Set it aside for at least 2 hours.
2. Cook the Rice: Parboil the basmati rice in salted water along with whole spices to say about 70% then drain and keep aside.
3. Cook the Chicken: Heat the ghee in a pan, fry the onions until golden brown, then remove and crush half of them into a coarse paste. In the same ghee now add marinated chicken and cook until it's half done.
4. Prepare Cashew Paste: Soak the cashews in warm milk for 15 minutes, then grind them into a smooth paste.
5. Assemble the Biryani:
· In a heavy-bottomed pot, first spread a layer of chicken at the bottom.
· Next layer it with the flavored par-boiled rice.
· Now drizzle the cashew paste, rose water, crushed fried onions, mint and coriander leaves.
· Repeat the layers until all ingredients are used, finishing with a layer of rice on top.
6. Cooking (Dum Method):
· Seal the pot tightly with a lid, dough or foil.
· Cook on low heat for 30-40 minutes, which is the traditional dum technique.
7. Serve:Serve hot with a side of the tasty Lucknowi raita.
3. Kolkata Chicken Biryani
Ingredients:
· 500g chicken, cut into bite size pieces
· 2 Boiled eggs
· 2 cups basmati rice soaked for 30 minutes
· 2 large potatoes, peeled and halved
· 2 large onions, thinly sliced
· 1 cup fresh yogurt
· 1/2 cup ghee
· 2 tablespoons fresh ginger-garlic paste
· 4-5 green chilies, slit
· 1 tablespoon of rose water
· 1 tablespoon of kewra water
· 1 teaspoon of sugar
· 1/2 teaspoon of nutmeg powder
· 1/2 teaspoon of mace powder
· Whole spices: 4-5 cloves, 2-inch cinnamon stick, 4 -5 green cardamoms, 2 bay leaves
· Salt to your taste
Preparation:
1. Marinate the Chicken: Marinate chicken with yogurt, fresh ginger-garlic paste, green chilies, salt and a little ghee. Refrigerate this for at least 2-3 hours.
2. Fry the Potatoes: Fry the halved potatoes in ghee until they turn golden. Set them aside.
3. Cook the Rice: Boil the rice with whole spices until they are 70% done, now drain and set aside.
4. Cook the Chicken: In a large pot, heat the ghee and fry onions until they turn golden brown. Remove and keep them aside, now in the same ghee, add the marinated chicken and cook until it's half done.
5. Assemble the Biryani:
· Layer the fried potatoes at the bottom of the pot.
· Now add the half-cooked chicken and then layer with parboiled rice.
· Sprinkle fried onions, nutmeg, mace powder, rose water, kewra water and sprinkle a bit of sugar over the rice.
6. Cooking (Dum Method):
· Seal the pot with a tight lid, dough or foil.
· Cook on low heat for 30-35 minutes using the traditional dum technique.
7. Serve: Serve with boiled eggs on top which is a signature of Kolkata biryani.
4. Mughlai Chicken Biryani
Ingredients:
· 500g chicken, cut into bite size pieces
· 2 cups basmati rice soaked for 30 minutes
· 1 cup fresh yogurt
· 2 large onions, thinly sliced
· 1/4 cup fresh cream
· 1/4 cup ghee
· 2 tablespoons fresh ginger-garlic paste
· 1/2 teaspoon saffron soaked in warm milk
· 2 tablespoons rose water
· 2 tablespoons kewra water
· Whole spices: 4-5 cloves, 2 bay leaves, 1-inch cinnamon stick, 3 green cardamoms
· Salt to your taste
Preparation:
1. Marinate the Chicken: Mix chicken with fresh yogurt, ginger-garlic paste and salt. Marinate for at least 2 hours and set aside.
2. Cook the Rice: Parboil the basmati rice about 70% with whole spices, now drain and set aside.
3. Prepare the Chicken: Fry the onions in ghee until they turn golden brown. Remove and set them aside, now in the same ghee, cook the marinated chicken until it starts to release oil. Add the fresh cream and cook until the chicken is done.
4. Assemble the Biryani:
· Layer the chicken at the bottom of a heavy pot.
· Next add a layer of rice.
· Now, sprinkle saffron milk, rose water, kewra water and fried onions.
5. Cooking (Dum Method):
· Seal the pot tightly with dough or aluminum foil.
· Cook on low heat for 30-40 minutes using the traditional dum technique.
6. Serve: Serve with a side of raita.
Final Thoughts
Cooking chicken biryani at home is a rewarding experience, especially when you master the intricate techniques of marinating, layering and the dum process. Whether you prefer savoring the spiciness of Hyderabadi biryani, the subtlety of Lucknowi, the simplicity of Kolkata, or the richness of Mughlai, each of these recipes brings something unique to your table.
With patience and practice, you can recreate these flavors at home, impressing your family and friends with your culinary prowess...and you know that for all your biryani cravings you can always call or order online Charcoal Eats, the biryani peopleand have any of your favorite biryani delivered hot and delicious right on your doorstep!