Easy Chicken Biryani Recipe: Step-by-Step Guide for Beginners
Master the art of making authentic Chicken Biryani with this easy, step-by-step recipe. Perfect for beginners, this guide covers ingredients, marination, and pro tips.
Ingredients
For Rice Preparation:
- 500 g Basmati Rice Old basmati is best; soaked for 1 hour
- 3 Liters Water
- 2 Bay Leaves Tej Patta
- 1 Black Cardamom Badi Elaichi
- 3 Green Cardamoms Hari Elaichi
- 2 small Star Anise Chakri Phool
- 1- inch Cinnamon Stick Dalchini
- 4 Cloves Laung
- 6 Black Peppers Kali Miri
- 1 tsp Cumin Seeds Jeera
- 2 Green Chillies Slit
- Juice of 1/2 Lemon
- 2 tsp Salt
- 1 tbsp Ghee
For Fried Onions (Birista):
- 350 g Onions Thinly sliced
- Oil for deep frying
For Chicken Marination:
- 500 g Chicken clean and washed
- Juice of 1/2 Lemon
- 1.5 tbsp Ginger-Garlic Paste
- 3 Green Chillies Chopped
- 1/4 tsp Turmeric Powder Haldi
- 1 tbsp Kashmiri Red Chilli Powder for colour
- 1 tsp Coriander Powder Dhaniya
- 1/2 tsp Cumin Powder Jeera
- 1.5 tbsp Biryani Masala
- 1/4 tsp Kasuri Methi Dried Fenugreek Leaves
- Handful of fresh Mint Pudina & Coriander leaves (Chopped)
- 1.5 tbsp Oil
- 1 tbsp Ghee
- Salt to taste
- 150-200 g Fresh Curd/Dahi Not too sour
- Handful of prepared Fried Onions
For Cooking Base, Layering & Dum:
- 1 tbsp Oil
- 2 tbsp Ghee
- 1 tsp Biryani Masala
- Fresh Mint & Coriander leaves
- Saffron soaked in warm milk Kesar milk
Instructions
Step 1: Prep the Onions (Birista)
- Slice the onions thinly. Heat oil in a pan and deep fry the onions until they turn golden brown and crispy.
- Drain them on a paper towel and set aside. These fried onions add a sweet, caramelized flavour.
Step 2: Marinate the Chicken
- In a large bowl, take the cleaned chicken. Add lemon juice, ginger-garlic paste, and green chillies.
- Add all the dry spices: turmeric, Kashmiri chilli powder, coriander powder, cumin powder, and Biryani Masala.
- Add crushed Kasuri methi, chopped mint, and coriander.
- Pour in the oil, ghee, and fresh curd. Add salt and a handful of the crushed fried onions.
- Mix everything well by hand. Cover and let it marinate for at least 30 minutes to 1 hour (or overnight in the fridge for best results).
Step 3: Cook the Rice
- Boil 3 liters of water in a large pot. Add all the whole spices (bay leaf, cardamoms, cinnamon, etc.), green chillies, salt, and lemon juice.
- Add the soaked and drained Basmati rice to the boiling water.
- Cook on high heat until the rice is 80-90% cooked (it should still have a slight bite).
- Drain the water completely and fluff the rice gently with a fork.
Step 4: Cook the Chicken Base
- Heat 1 tbsp Oil and 2 tbsp Ghee in a heavy-bottomed pot (or the vessel you plan to use for Dum).
- Add the marinated chicken to the pot.
- Cover the pot with a lid and cook on medium heat for 10 to 15 minutes.
- Stir occasionally. Cook until the chicken is tender and the oil starts to separate from the masala. This ensures the chicken is cooked perfectly before layering.
Step 5: Layering the Biryani
- Once the chicken base is ready, lower the flame. Spread the chicken evenly at the bottom.
- Sprinkle a little extra Biryani Masala, fresh mint, and coriander over the chicken.
- Layer the cooked rice evenly over the chicken base.
- Top with the remaining fried onions, a drizzle of ghee, and the saffron milk mixture.
Step 6: The Dum Process (Steaming)
- Cover the pot with a tight lid. You can seal the edges with wheat dough or place a heavy weight on top to trap the steam. Alternatively, place a cloth between the pot and lid.
- Place a tawa (griddle) on the stove and heat it. Place your biryani pot on top of the tawa.
- Cook on high flame for the first 5 minutes, then lower the flame and cook for 15 minutes.
- Turn off the heat and let it rest for another 10 minutes before opening.
- Serve hot!