In rice recipes, 'Biryani' is one of the most popular dish that people love to eat in the South Asian region. It's a traditional royal Muslim recipe that loves to eat rice with meat blending in royal style so the biryani has been formed.
Now after centuries, the dish is still popular and people love to eat and serve special occasions. People living in Pakistan, India and Bangladesh will not pass the week without eating biryani.
You know why; because it has a compelling aroma and lip-smacking taste that turn to eat again and again. If you love it then you will not live without eating biryani rice.
What is Biryani? And Why People Crazy For it...
It's been prepared with different meat but the flavor comes from chicken and mutton is absolutely mouthwatering. If you are vegetarian then you can also try veg biryani or simple potato biryani by using the same technique just by skipping meat.
Biryani is the fusion of masala meat curry and steam rice that cooked in one pot on steam by adding a topping of brown onion, saffron and lemon juice that makes it extremely delicious and mouth-watering.
In Pakistan and India, there is so many famous places where you can find delicious biryani. As I am living in Dubai so here I found many places in overall UAE to get the best taste of biryani. Bombay biryani, Hyderabadi biryani, and Karachi special biryani can simply make your day due to its divine taste.
Biryani recipe
At Hinz cooking, I have shared different types of biryani, and today sharing a simple and traditional biryani recipe that everybody can easily make at home and it will taste like 'degi biryani'. Just follow the step-by-step recipe and it will be ready same in your kitchen and I know it will be finished in no time.
What's Special In This Chicken Biryani?
In this special biryani, you will find the Hyderabadi taste. First, I marinate chicken then cooked in a form of curry then make a layer with boiled rice, and then put on steam for 30 minutes to get it done! Super delicious and extremely aromatic biryani.
If you are a beginner and making biryani first time then it will be an easy recipe for you to try. People from Pakistani also call it Kache Gosht ki biryani as the recipe is originated from Hyderabad India so it's a famous Hyderabadi biryani for foodies to try at home kitchen.
If you are visiting or living in New York then you can also try these places to find the best biryani in NYC.
How to Make Biryani
Ingredients:
- Chicken – 800 Gms
- Oil – 1 ½ Tbsp
- Whole Garam Masala:
- Cumin Seeds: 1 Tsp, Cloves: 10, Green Cardamom: 6
- Cinnamon: 3 inches, Black Pepper: 15
- Ginger Garlic Paste – 3 Tsp
- Salt – 1 Tsp
- Red Chilli Powder – 1.5 Tsp
- Turmeric Powder – 1 Tsp
- Coriander Powder – 1 Tsp
- Garam Masala Powder – 1.5 Tsp
- Yogurt – 2 Tbsp
- Brown Onion – 1 Tbsp
- Tomatoes – 1 Cup (Without skin)
- Water – 200 ml (for curry)
- Rice 2 Cups
- Garam Masala for Rice:
- Bay Leaves: 2, Cloves: 5, Cinnamon: 2″
- Cumin Seeds: 1 Tsp, Aniseed: 1
- Salt – 2 Tsp (For Rice)
- Green Masala: Coriander and Green Chilies (for Rice layering)
- Yellow food color: 2 Pinches
- Fresh lemon: ½
- Saffron milk – 3 Tsp
- Biryani Essence – ⅓ Tsp
Method:
Preparation of Marinated Chicken Curry
- In a bowl, add ginger garlic paste, salt, red chili powder, turmeric powder, coriander powder.
- Also, add garam masala powder and yogurt.
- Add crushed brown onion and mix well to make a blended paste of all spices.
- Place chicken in a bowl and give it a good mix.
- Marinate Chicken for 60 minutes.
- Now in a pan, add oil and heat it up.
- Add whole garam masala. As it starts popping up, place marinated chicken and cook on high heat.
- As the chicken starts releasing water then add peeled tomatoes and cook on high heat.
- When oil starts to float on the surface then add 200 ml water and cover for 25 minutes to tender chicken on low/medium heat.
Preparation of Rice:
- Soak basmati rice for ½ an hour.
- In a spacious pan, add 500 ml water.
- And add whole garam masala and salt.
- Cover for 10 minutes to make the water steamy and aromatic with gram masala flavor.
- Add rice in hot water and cook until it cooks 80%.
- Drain water from rice and start the layering process.
Biryani Layering:
- Generously brush oil in biryani pan on the bottom to avoid rice sticking.
- Now place a layer of rice and pour the chicken curry over it.
- At the same time, sprinkle fresh coriander and green chilies at the top of the curry layer.
- Now add 2nd layer of rice.
- Make another layer of chicken curry.
- Now again sprinkle green coriander.
- Cover the chicken top with the remaining rice.
- Sprinkle red food color and mix well with the help of a spoon.
- Now squeeze fresh lemon.
- Sprinkle crushed brown onion.
- Pour a few drops of biryani essence.
- To make it more tempting and aromatic, pour saffron milk (In lukewarm milk (3 tsp), add saffron petals and leave it for 1 hour).
- Cover the pan and keep on high heat for 2 minutes.
- After 2 minutes, turn the heat to low to make it steamy. (Dum)
- Keep on dum for 20 minutes.
- After 20 minutes the Hyderabadi biryani will be ready to serve.
So the mouthwatering Chicken biryani is ready to serve.
Serve with: Biryani Raita | Veg Salad
Try Something Different…
It’s a simple and easy recipe that you can quickly make at home and serve your guests. You can join our Facebook group of foodies to interact with other foodies!! At Hinz cooking, you can find more recipes related to breakfast, lunch, dinner, and teatime. Explore recipe collection to get your desired recipes.
Related Recipes:
- Mutton Biryani Recipe
- Chicken Pulao Recipe
- Best Biryani in Dubai
- Shami Kabab Recipe
- Kofta Curry Recipe
Trending Recipe
Biryani
Materials
- Chicken – 800 Gms
- Oil – 1 ½ Tbsp
- Whole Garam Masala:
- Cumin Seeds: 1 Tsp Cloves: 10, Green Cardamom: 6
- Cinnamon: 3 inches Black Pepper: 15
- Ginger Garlic Paste – 3 Tsp
- Salt – 1 Tsp
- Red Chilli Powder – 1.5 Tsp
- Turmeric Powder – 1 Tsp
- Coriander Powder – 1 Tsp
- Garam Masala Powder – 1.5 Tsp
- Yogurt – 2 Tbsp
- Brown Onion – 1 Tbsp
- Tomatoes – 1 Cup Without skin
- Water – 200 ml for curry
- Rice 2 Cups
- Garam Masala for Rice:
- Bay Leaves: 2 Cloves: 5, Cinnamon: 2″
- Cumin Seeds: 1 Tsp Aniseed: 1
- Salt – 2 Tsp For Rice
- Green Masala: Coriander and Green Chilies for Rice layering
- Yellow food color: 2 Pinches
- Fresh lemon: ½
- Saffron milk – 3 Tsp
- Biryani Essence – ⅓ Tsp
Instructions
- Preparation of Marinated Chicken Curry
- In a bowl, add ginger garlic paste, salt, red chili powder, turmeric powder, coriander powder.
- Also, add garam masala powder and yogurt.
- Add crushed brown onion and mix well to make a blended paste of all spices.
- Place chicken in a bowl and give it a good mix.
- Marinate Chicken for 60 minutes.
- Now in a pan, add oil and heat it up.
- Add whole garam masala. As it starts popping up, place marinated chicken and cook on high heat.
- As the chicken starts releasing water then add peeled tomatoes and cook on high heat.
- When oil starts to float on the surface then add 200 ml water and cover for 25 minutes to tender chicken on low/medium heat.
- Preparation of Rice:
- Soak basmati rice for ½ an hour.
- In a spacious pan, add 500 ml water.
- And add whole garam masala and salt.
- Cover for 10 minutes to make the water steamy and aromatic with gram masala flavor.
- Add rice in hot water and cook until it cooks 80%.
- Drain water from rice and start the layering process.
- Biryani Layering:
- Generously brush oil in biryani pan on the bottom to avoid rice sticking.
- Now place a layer of rice and pour the chicken curry over it.
- At the same time, sprinkle fresh coriander and green chilies at the top of the curry layer.
- Now add 2nd layer of rice.
- Make another layer of chicken curry.
- Now again sprinkle green coriander.
- Cover the chicken top with the remaining rice.
- Sprinkle red food color and mix well with the help of a spoon.
- Now squeeze fresh lemon.
- Sprinkle crushed brown onion.
- Pour a few drops of biryani essence.
- To make it more tempting and aromatic, pour saffron milk (In lukewarm milk (3 tsp), add saffron petals and leave it for 1 hour).
- Cover the pan and keep on high heat for 2 minutes.
- After 2 minutes, turn the heat to low to make it steamy. (Dum)
- Keep on dum for 20 minutes.
- After 20 minutes the Hyderabadi biryani will be ready to serve.
Video
Notes
Perfect cook the biryani korma.
Make sure the biryani korma is not watery at the time of layering.
Always peel the skin of tomatoes when adding in biryani korma/curry.
Try to check the salt level on each step.
Don’t over boil the rice. 80% boil rest will be done on steam.
Use crispy brown onion as it will add deg flavor to the biryani.
When making the biryani layer, make sure the rice water is fully drained.
Don’t run the reckless spoon when taking out biryani otherwise, the rice will break.
Use a plate or big spatula spoon to take out biryani.
Hinz
In love with Biryani then must try this recipe!
Shams
I love this biryani