Preparing An Authentic Chicken Biryani Dish

Need some help in the kitchen? Learn how to make the perfect chicken biryani with this beginner-friendly guide. Quick, tasty, and healthier cooking awaits you!

When it comes to making chicken biryani, the type of chicken you use is key. Ideally, you should choose a free-range or organic cut for its high flavor and nutritional value. Aim for boneless, skinless breasts or thighs that are cubed into bite-sized pieces to ensure the perfect texture and flavor.

As chicken biryani is a complete meal, adding vegetables offers variety and additional flavor. When adding vegetables, make sure to pre-cook them so they don’t give off their flavors during the layering process. You can try a combination of tender vegetables such as diced carrots and zucchini, sweet bell peppers, or even peas. To add an extra layer of depth and fragrance to the dish, sprinkle coriander leaves, mint leaves, or just slice green chilies over the cooked dish before serving.

1. Beginner's Guide to Cooking Delicious Chicken Biryani

Ingredients:

• 1 cup boiled basmati rice
• 1/2 teaspoon mint leaves
• salt as required
• 2 tablespoons refined oil
• 3 green cardamom
• 2 clove
• 2 onion
• 1 teaspoon turmeric
• 1 tablespoon garlic paste
• 1 cup hung curd
• 2 tablespoon coriander leaves
• water as required
• 1 tablespoon ghee
• 600 gm chicken
• 1 tablespoon garam masala powder
• 1 teaspoon saffron
• 1 tablespoon bay leaf
• 1 black cardamom
• 1 teaspoon cumin seeds
• 4 green chillies
• 1 tablespoon ginger paste
• 1 teaspoon red chilli powder
• 1/2 tablespoon ginger
• 2 drops kewra
• 1 tablespoon rose water

Preparing:

1. Prepare saffron-kewra water and chop veggies To make a delightful chicken biryani dish firstly soak saffron in water to prepare saffron water (One tsp saffron can be soaked in 1/4 cup water). Next, mix kewra drops in water and mix well to make kewra water. Set them aside for later usage. Now chop the onion and coriander leaves and keep them aside.
2. Saute the onions Meanwhile, heat refined oil in a deep bottomed pan. Once the oil is hot enough, add cumin seeds, bay leaf, green cardamom, black cardamom, cloves in it, and saute for about a minute. Then, add chopped onion to it and saute until pink. Now, add chicken into it with slit green chillies, turmeric, salt to taste, ginger garlic paste, red chilli powder and green chilli paste. Mix well all the spices and cook for 2-3 minutes. Then, add hung curd into it and give a mix. (Make sure the chicken is washed properly and patted dry before adding it to the dish).
3. Cook biryani on low heat for 5-6 minutes, Turn the flame to medium again and add garam masala in it along with ginger julienned, coriander and mint leaves. Add kewra water, rose water and saffron water in it. Cook till the chicken is tender. Then add 1 cup cooked rice and spread evenly. Then add saffron water and pour ghee over it. You can now cook the dish without the lid or cover it with a lid to give a dum-effect due to the steam formation.
4. Serve hot chicken biryani with your favourite chutney or raita.

Tip:

• Cook for 15-20 minutes with a closed lid and garnish with 1 tbsp fried onions and coriander leaves. Serve hot chicken biryani with raita of your choice. Enjoy!