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Chicken Biryani | Chicken Biryani Recipe

Chicken biryani Recipe in 3 Ways! This is one of the most popular and favourite dish all over the world. It is one of the most loved rice and meat dish that originated from Indian sub-continent. Traditional chicken dum biryani which has a fragrance which is so inviting is made by layering rice and marinated chicken that is flavoured with whole spices, herbs like mint and coriander leaves, curd and ghee. Every household has their unique way of making this dish. Learn how to make the perfect aromatic chicken biryani with all my tips and tricks made three different ways including pressure cooker, stove top & dum-style. Make sure you make some refreshing raita, mirchi salan or tomato salan. 
5 from 3 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian, South Indian
Servings 15 servings
Calories 640 kcal

Ingredients
  

Chicken Biryani (Pressure Cooker Method)

For Marinating Chicken

Fresh Garam Masala

  • 1 tablespoon Fennel Seeds
  • 1 stick Cinnamon
  • 6 no Cardamom
  • 2 no Mace
  • 1 no Star Anise
  • 2 no Cloves

For Biryani Base

  • 2 tablespoon Ghee
  • 3 tablespoon Coconut Oil
  • 2 large Onion sliced thinly
  • 3 no Green Chillies slit
  • 3 tablespoon Ginger Garlic Paste
  • 2 teaspoon Chilli Powder
  • 2 teaspoon Coriander powder
  • 1 teaspoon Turmeric Powder

For Roasting Rice

  • 2 cups Basmati Rice
  • 1 teaspoon Ghee

For Cooking Biryani

  • ½ cup Coriander Leaves chopped finely
  • ½ cup Mint Leaves chopped finely
  • 1 cup Coconut Milk
  • 2 cups Water
  • Salt to taste

Chicken Biryani (Dum Style)

  • 3 tablespoon Coconut Oil
  • 3 tablespoon Ghee
  • 2 large Onions sliced thinly
  • 2 large Tomatoes chopped into big chunks
  • 3 tablespoon Coriander Leaves chopped finely
  • 3 tablespoon Mint Leaves chopped finely

For Cooking Rice

  • 2 cups Basmati Rice
  • 1 teaspoon Fennel Seeds
  • 1 piece Cinnamon
  • 2 no Cardamom
  • 2 no Cloves
  • 1 no Star Anise
  • 1 tablespoon Salt
  • 8 cups Water

For Marination

  • 500 grams Boneless Chicken preferably chicken thigh
  • ½ cup Curd
  • 2 tablespoon Ginger Garlic Paste
  • 1 teaspoon Fennel Seeds
  • 1 piece Cinnamon
  • 4 no Cardamom
  • 2 no Cloves
  • 3 tablespoon Coriander Leaves chopped finely
  • 3 tablespoon Mint Leaves chopped finely
  • Salt to taste
  • 2 tablespoon Cashews
  • 3 tablespoon Kishmish golden raisins
  • 6 Green Chillies slit
  • 1 tablespoon Garam Masala Powder

Chicken Biryani (Stove Top)

  • 2 tablespoon Coconut Oil
  • 2 tablespoon Ghee
  • 2 large Onions sliced thinly
  • 2 large Tomatoes sliced thinly
  • 500 grams Chicken bone-in
  • 2 cups Basmati Rice
  • 1 teaspoon Chilli Powder
  • 2 teaspoon Coriander Powder
  • 1 teaspoon Garam Masala Powder
  • Salt to taste
  • 3 cups Water

For Grinding

  • ½ cup Coconut grated
  • 1 cup Mint & Coriander leaves
  • 3 no Cloves
  • 4 no Cardamom
  • 1 no Bay Leaf
  • 1 piece Cinnamon
  • 1 teaspoon Cumin Seeds
  • 2 no Black Stone Flower
  • 1 tablespoon Fennel Seeds
  • 2 tablespoon Ginger Garlic Paste
  • 6 Green Chillies

Instructions
 

Chicken Biryani (Pressure Cooker Method)

  • Marinate chicken with the given ingredients for 10 mins, You can leave it in the fridge overnight.
  • Wash and soak basmati rice multiple times till the water runs clear. Soak them in cold water for 30 minutes.
  • Grind the ingredients given for the fresh masala masala to a fine powder. Set aside.
  • Now make the masala. Heat oil and ghee in a kadai. Add in onions, green chilli and saute till light golden. Now add in ginger garlic paste and saute for a min. Add in turmeric, chilli powder, coriander powder and the fresh garam masala.. Saute it for a min. Now add in the marinated chicken along with the marination. Saute it for 7 to 8 mins so the chicken gets coated with the masala.
  • Transfer the masala to a pressure cooker. In the same kadai. Add a teaspoon of ghee and fry the soaked and strained rice for 5 mins or so. Once it is coated well with the ghee, add it into the pressure cooker over the chicken.
  • Add in coriander leaves and mint leaves, coconut milk and water. Add salt to taste Now bring everything to a boil. Cover the pressure cooker and let everything Pressure cook for 1 whistle, reduce the flame to lowest possible and cook for 5 minutes. Switch off the flame and let the pressure release by itself. Open the cooker and mix gently using a spatula or fork. Serve hot with raita.

Chicken Biryani (Dum-Style)

  • Marinate the chicken in the ingredients listed above for 30 minutes. Wash and soak basmati rice for 30 minutes.
  • Bring lots of water to a good boil, add in salt and the whole spices listed for cooking rice. Add in the strained rice and cook for 5 to 7 mins till the rice is 70 percent cooked, when you taste it, it should have a bite to it. Now drain this and set aside.
  • Now take a pot in which you are going to cook biryani. Heat oil and ghee and fry the onions till golden. Drain the onions and set aside.
  • In the remaining ghee add the marinated chicken and give one good mix. Spoon the ½ of the cooked rice over the chicken, spread chopped tomatoes, half coriander and mint leaves then half of the fried onions. Now spoon the rest of the rice in and spread coriander, mint and fried onions.
  • Now cover this with foil, and a lid. Put this on a very low heat and cook for 30 to 35 mins. You can put this over a tawa and cook on a very low heat. Once it is done, mix it well and serve hot.

Chicken Biryani (Stove Top Method)

  • Wash and soak basmati rice for 30 mins. Grind the ingredients for masala and make it into a fine puree.
  • Heat oil in a pot. Add in onions and salt. Fry this till golden brown. Add in tomatoes and cook that for couple of mins. Now add in the ground masala and cook till oil separates. Add in chicken and spice powders and mix well. Let the chicken cook for 6 to 7 minutes. Now add in the rice and toss well.
  • Pour in water, bring it to a boil. Cover and simmer the flame to the lowest possible and cook for 15 minutes. Take it off the heat, Open the lid, gently fluff the rice using a fork and cover the pot again and let it sit for 5 minutes. Serve with raita.

Video

Notes

  • Always choose finest quality ingredients for making biryani.
  • Soaking basmati rice is important for getting fluffy biryani.
  • Use bone-in chicken for better flavour. 
  • Make sure you cut chicken into medium pieces which absorbs the masala better. 

Instant Pot Chicken Biryani

Many people prefer to use instant pot to cook chicken biryani or any rice dish these days. It is so easy to use and following this method to make any rice dish like pulao, biryani is fail proof.
  • Marinate chicken as mentioned in any of the recipe. Wash and soak basmati rice for 30 minutes.
  • Set instant pot mode to saute. Pour oil into the instant pot. Add in whole spices and let them sizzle. Add in onions and saute till golden. Add in chicken and saute for 5 to 10 mins. Add in strained rice, spice powders, salt and water and mix well.
  • Now set the mode to pressure cook mode, set timer to 6 minutes. Let it cook. Once the timer is up, it will automatically change to keep warm | low. Leave the pressure to release manually for 11 minutes. Now lift the quick release vent so the excess steam can release.
  • Open the instant pot and mix the rice gently. Serve. 

Nutrition

Serving: 1servingsCalories: 640kcalCarbohydrates: 77gProtein: 22gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 64mgSodium: 686mgPotassium: 635mgFiber: 7gSugar: 7gVitamin A: 826IUVitamin C: 19mgCalcium: 125mgIron: 3mg
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