How to Make Biryani Recipe at Home

How to Make Biryani Recipe at Home

Biryani is a flavorful and aromatic rice dish that originated in South Asia. The following recipe serves as a basic guide for creating a delectable chicken biryani, while there are numerous variations available. Feel free to adapt it based on your preferences or dietary restrictions.

Ingredients or Components:

Regarding the Rice:

  • Two cups of basmati rice
  • Four cups of water
  • One or two bay leaves
  • Four to five entire cloves
  • 4-5 pods of green cardamom
  • One cinnamon stick
  • Add salt to taste.

Regarding the marinade for the chicken:

  • 700 grammes (1 pound) of chopped chicken
  • A single cup of plain yoghurt.
  • One tablespoon of ginger-garlic paste
  • One teaspoon of ground turmeric.
  • 1 teaspoon of red chilli powder
  • Tsp garam masala, one
  • Season to taste with salt.Regarding the biryani:
  • Three large onions, thinly sliced
  • Half cup of ghee or cooking oil.
  • Two diced tomatoes and two chopped green chilies.
  • 1/2 cup roughly chopped mint leaves.
  • Chopped cilantro (coriander leaves), 1/2 cup
  • Two tablespoons of hot milk steeped with 1/2 teaspoon saffron threads (optional).
  • Fried onions 

Guidelines of making biriyani:

  1. Marinate the chicken: In a mixing bowl, combine the chicken, yoghurt, red chilli powder, turmeric powder, garam masala, and ginger garlic paste.
  2. Give the chicken a minimum of 30 to 60 minutes to marinate.
  3. Prepare the Rice: Wash the Basmati rice under cold water until the water runs clear.
  4. Boil four cups of water in a large pot.
  5. Incorporate the rice, cinnamon stick, cloves, bay leaves, and cardamom pods.
  6. Cook the rice for 70–80% of the way done. The grains should still have a slight bite to them.
  7. Drain the rice and set aside.
  8. Fry the Onions: In a separate pan, heat oil or ghee over medium heat.
  9. Add the thinly sliced onions once they get golden brown. This may require ten to fifteen minutes.
  10. Remove half of the fried onions for garnishing later.
  11. Cook the Chicken: Combine the chopped tomatoes and green chilies in the same skillet as the remaining onions. Cook until the tomatoes are soft.
  12. After adding the marinated chicken, heat it through and until it gets browned.
  13. Layer the Biryani: In a large heavy-bottomed pot or a biryani pot, layer half of the partially cooked rice.
  14. Cover the rice with the cooked chicken.
  15. Sprinkle chopped mint and cilantro over the chicken.
  16. Add the remaining rice as the top layer.
  17. Drizzle saffron-infused milk over the rice. You can also add a few more fried onions for garnish.
  18. Dum Cooking (Slow Cooking): Cover the pot with a tight-fitting lid or seal it with aluminum foil.
  19. Cook on low heat for 20 to 25 minutes.. This helps the flavors to meld, and the rice to cook completely.
  20. Serve: Gently fluff the biryani with a fork.
  21. Serve hot with raita (yogurt with spices), salad, or your favorite side dish.

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