Non-vegetarians love it, almost every state has their own version of it, and weddings in India are incomplete without it. Yes, we’re talking about chicken biryani, the all-time classic non-vegetarian dish that’s been winning hearts for a long time. And what’s not to love about this celebratory meal – tender and juicy chicken pieces nestled in a heap of fragrant rice, with each grain wrapped in the goodness of ghee and an assortment of delicate spices. Is your mouth watering already? Try this chicken biryani recipe at home.
Chicken Biryani Recipe by Chef Amitesh Singh Virdi, Punjab Grill, Mumbai
Ingredients for Chicken Biryani Recipe:
For the Marinade
2 tbsp curd or yoghurt
3 tsp ginger-garlic paste
1 tsp turmeric powder
1 tsp chilli powder (reduce if necessary)
1/2 tsp salt
1 tsp garam masala
7 to 9 pieces of chicken (a mix of legs, breast and thighs cut into the right size. When you are cutting the chicken pieces, keep the size of the pressure cooker in mind)
For the Main Dish
3 cups basmati rice
3 cups water
1/4 cup oil
Salt, to season
2 large tomatoes
2 tbsp curd or yoghurt
1 cup mint leaves
A handful of coriander leaves
2 tbsp ginger-garlic paste
2 large onions, sliced
3 green chillies, whole
1 tsp red chilli powder (reduce if necessary)
3 to 4 tbsp ghee
Spices for Tempering
2 to 3 bay leaves
2 inch long thin piece of cinnamon stick
6-8 green cardamoms
3 star anise
1 tsp caraway seeds
Method for Chicken Biryani Recipe:
- Take a large bowl. Place the chicken pieces and then add curd, ginger-garlic paste, turmeric and red chilli powder, garam masala and salt. Spread the mix of masalas on the chicken pieces well until the chicken pieces are coated all over. Cover and set aside for about 30 minutes to 1 hour.
- Pour some oil into a pressure cooker. Heat the oil over a medium flame for about a minute. Add the tempering spices. Cook for 1 to 2 minutes or until they sizzle. Add the sliced onions and sauté for 3 to 4 minutes or until translucent. Next, add the ginger-garlic paste and cook over medium heat for another 3 minutes.
- Once the above ingredients are sautéed and begin to brown, add the chicken pieces into the pressure cooker and fry the chicken. Keep turning the chicken pieces at regular intervals to make sure the chicken cooks evenly.
- Once the chicken is cooked, add the remaining curd. Next, add tomatoes, garam masala and red chilli powder. Mix well and let it cook for around 5 to 10 minutes over medium heat. Add a layer of coriander and mint leaves. Let it cook further till all the liquid dries completely.
- Add some salt to the water and pour it into the pressure cooker. Turn up the heat and let the water boil. Once it is boiling, reduce the heat to medium and then add the drained basmati rice into the pressure cooker.
- When the water reduces, cover the pressure cooker with its lid and let it cook for another 3 to 5 minutes or turn off the heat just before the first whistle.
- Take the pressure cooker off the stove and let it rest for another 2 minutes allowing the rice to further cook. Release the heat by lifting the pressure regulator with a wooden spoon and let the steam escape.
- Take the lid off and immediately transfer your chicken biryani to a large platter. Top with ghee and mix well. Serve hot.
Make the chicken biryani recipe using a pressure cooker if you're in a hurry. Wondering how to get more flavour into the chicken pieces for your chicken biryani recipe? These expert tips will help you master the chicken biryani recipe.
Pressure Cooker Biryani
Modern Indian kitchen is incomplete without the pressure cooker. Find out how you can whip up chicken biryani in a jiffy using this trusty kitchen companion.
Cooking With Chicken
Fans of chicken will be happy to know there is more than one way to cook your favourite meat. From baked and roasted to grilled, check out these 6 ways to cook chicken for your next chicken meal.
More Biryani Recipes
Moving on from the classic chicken biryani recipe, Living Foodz chefs show you how to make different types of biryani at home with these biryani recipes.
Biryani is a dish that can be enjoyed with a variety of meats with the biryani’s flavours playing differently with each meat. After the chicken biryani recipe, give the mutton biryani recipe a try. In this recipe video, Chef Sabyasachi Gorai shows how to make Kolkata-style mutton biryani in easy steps. Learn how to marinate the mutton pieces with curd and spices and make the mutton biryani recipe in a handi.
The Awadhi Biryani was first made in the Nawabi kitchens of erstwhile Awadh which is now Uttar Pradesh. You can make your own Awadhi Biryani at home. Follow the steps in this recipe by Chef Rakhee Vaswani to make Awadhi Biryani recipe.
The best Awadhi Biryani can still be found in the streets of Lucknow. Wahid Mia’s is one such biryani outlet in Lucknow which was set up in the 1950’s. Check out this story to know more about the history of Awadhi biryani, the biryani that belonged to the nawabs.
A wholesome meal for a celebration or occasion, this Afghani Biryani Recipe comes loaded with dry fruits that bring out the flavours of succulent pieces of lamb meat. Follow the easy steps in the recipe video to make Afghani Biryani at home.
The secret of a biryani’s flavours is in the spices. The easy steps in this recipe video show you how to cook pieces of meat in the mix of masalas to bring out the best flavours of the meat in your plate of Hyderabadi Biryani.
Did you know there are two popular types of Hyderabadi biryani? Find out what's different about them.
If all of those non-veg recipes made you salivate and crave for biryani and you thought you couldn't have any of them because you're vegetarian, the next few vegetarian biryani recipes will be a treat for your palate. For a different type of vegetarian biryani recipe, check out this Chettinad Style Biryani Recipe which mixes spicy mushrooms with some flavour from Chettinad.
What do we mean by flavour from Chettinad in your plate of biryani? Biryani is a popular non-vegetarian dish in Chettinad, Tamil Nadu. But this biryani from Chettinad has its own distinct flavours setting it apart from the other biryanis you may have tried. And this biryani is not served with raita. Read the full story of Chettinad Biryani.
Vegetarians who want some variety in their biryani can try Kathal ki Biryani. Gurdip Kohli Punj uses jackfruit pieces in this biryani recipe. Follow the easy steps in the recipe video with Hindi instructions to make this vegetarian biryani at home.
Another vegetarian biryani recipe which is not paneer biryani. This biryani recipe will also be a favourite with those who stay away from potatoes. In this biryani recipe, Chef Gautam Mehrishi uses raw bananas with a variety of spices and masalas. Follow the easy steps in the recipe video to make this biryani at home.
Popular Biryanis from India
You will never find the same chicken biryani all over India. Every region has their own variation of this favourite non-vegetarian dish which gives the chicken biryani its own unique flavour. These are some of the most famous and popular biryanis found in India.
You may have heard about Hyderabadi biryani but have you heard about Kalyani biryani? This biryani, which comes loaded with pieces of beef, is from the kitchens of the nawabs who settled in Hyderabad in the 18th century.
The Kayees Biryani belongs to a cafe in Kochi which introduced this biryani in the 1940s. The Kayees Biryani is so popular that the mutton biryani and chicken biryani served at this cafe often get over just a few hours after the cafe opens.
Kerala boasts two types of Biryani named after two districts: Thalassery biryani and Kozikhode biryani. Made with the local short-grained rice, both Malabar biryani types feature the same ingredients but cooked differently. Find out what sets the two biryani types apart.
Biryani was introduced in Kolkata when a Nawab from Awadh made the city his home in 1856. In the Kolkata biryani, you will find golden potatoes and hard-boiled eggs along with meat and rice. To know more about Kolkata biryani and where you can get the best plate of this biryani.
Bangalore’s Favourite Biryani Caterer
This home caterer offers so many different types of Biryani that Bangalore has fallen in love with Biryani all over again. It has been a six-year journey of serving biryani to Bangalore for this home caterer. Read the full story of Tona’s - The Biryani Place.
Dia Mirza Loves Biryani
Bollywood actress Dia Mirza still remembers the biryani she had at Paradise in Hyderabad as a child. Dia Mirza recommends these restaurants in Hyderabad for the best biryani and food.
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