After years of testing and perfecting how to make authentic chicken biryani at home, I can now say this is the only chicken biryani recipe you will ever need. Don’t be intimidated by the ingredient list, I include helpful step-by-step instructions to ensure you can easily follow along. In this dish, layers of rice, chicken, and gravy combine with fresh herbs and biryani masala (spice blend). It’s a deeply flavorful, aromatic and authentic Pakistani recipe.
TABLE OF CONTENTS
- What is Biryani?
- History of Biryani and why should you make it?
- How to make Chicken Biryani?
- Two Types of Biryani.
- Texture of the rice in Biryani.
- Which brand of rice should be used?
- How to make the gravy for the Biryani?
- How to parboil the rice perfectly?
- How to layer the Biryani?
- The Recipe
WHAT IS BIRYANI?
Biryani is a rice dish wrapped in a delicious meat gravy. Its layers of rice and the meat gravy will be among the most aromatic smells you will encounter. Also try our Mutton Biryani with Homemade Biryani Masala.
HISTORY OF BIRYANI AND WHY YOU SHOULD MAKE IT?
Biryani is a very popular dish in Pakistan and India. The dish originally hailed from the Persians, who brought it to Delhi, India where it spread like wildfire across the South Asia. As with many cultural staples, each region has its own adaptations when it comes to making biryani. I like to describe my biryani as the biryani you'd find at somebody's marriage back home, or the shadiyoon wali briyani (the briyani you get at weddings.)
HOW TO MAKE CHICKEN BIRYANI?
- Make the masala for the chicken biryani in a powder form.
- Make the chicken gravy using Homemade Biryani Masala.
- Parboil the rice.
- Layer the rice and chicken gravy (will give details below).
- Steam the biryani (dum).
TWO TYPES OF BIRYANI
As I was guiding Sarah (my wife) in making the Authentic Chicken Biryani, I had to explain to her that there are actually two different forms of biryani:
- Bati huwi biryani - That just means your biryani is sitting down. When biryani sits down, it's a bad batch of biryani which means either the rice was overdone prior to the layering process, the gravy was too runny, or too much water and/or oil was added to the pot after the draining step.
- Kari huwi briyani- That means standing biryani which is what we want. Pure perfection. When your biryani is Kari huwi, it means the rice is parboiled just fine, drained at the perfect time. The rice ISN'T Soggy, the right amount of oil and water is at the bottom of the pan, and the gravy is just the right consistency and amount.
TEXTURE OF THE RICE IN BIRYANI
Biryani is composed of a motley assortment of spices, masalas, vegetables, and, of course, the Basmati rice. Each grain of rice, arguably one of the most important parts of this delicious concoction, is long, fluffy, and laden with masala. When perfectly made the long-form grains should be blooming and airy, basking in the luxurious aura that Basmati rice is so known for. It shouldn't be too soggy, too short, or break apart very easily, as this may ruin the dish.
WHICH BRAND OF RICE SHOULD BE USED?
In my experience the Royal Chef's Secret Basmati Rice has been an irreplaceable option. My wife's family has been using Royal rice for more than 20 years, and I'm enamored of the company and the impeccable long grains of rice which have served me well time and time again.
HOW TO MAKE THE GRAVY FOR THE BIRYANI?
HOW TO PARBOIL RICE PERFECTLY?
Please see how to make the perfect Basmati Rice for more details.
HOW TO LAYER THE BIRYANI?
This post is sponsored by Royal .
LET'S MAKE AUTHENTIC CHICKEN BIRYANI!!!
How To Make Authentic Chicken Biryani At Home
- 2 lbs chicken leg quarter
- ⅓ cup olive oil
- 1 medium onion finely sliced
- 4 tbsp ginger garlic paste
- 6 tbsp briyani masala that was made earlier
- 5 green cardamoms
- 1 tsp red chili powder
- 5 black peppercorns
- 3 whole green pepper
- 4 plum Aloo Bukara (get the wet ones not the dried ones)
- 4 tbsp lemon juice
- 2 tomatoes finely chopped
- 1 tbsp tomato paste
- ½ cup yogurt
- 1½ tsp salt
- 3 tbsp homemade biryani masala
- 3½ cups rice Royal Chef's Secret Extra Long Grain Basmati Rice
- 5 cup water
- 2 star anise
- 4 cloves
- 2 tsp salt
- orange food coloring (make sure it's orange for real authentic look)
- 3 tbsp oilve oil
- 2 tbsp water
- ½ tsp kewra
- ½ bunch cilantro finely chopped
- ½ bunch mint finely chopped
- In a medium size pot, on medium heat, add oil and heat it up.
- Next add green cardamom and black peppercorns and now lightly sauté it for about 30 seconds.
- Now add the onions and sauté the onion until they are golden brown.
- Next add ginger garlic paste and mix well.
- Add in the chicken and mix well.
- Add tomatoes and yogurt and let it cook for 2-3 minutes.
- Now add the briyani masala and mix well. (Remeber you are only adding 6 tbsp save the rest for future use.)
- Next add in red chili powder, plum, lemon juice, and salt and mix well.
- Add whole green pepper and mix well.
- Let everything cook, stir occasionally during this process.
- When the chicken is fully cooked set aside, the process will take around 10-15 minutes.
- Turn off the stove and set the gravy aside.
- Presoak the Rice in water for 20 min.
- Drain the water.
- In a large pot, on medium heat, add water, salt, bay leaves, star anise, and cloves.
- Bring it to a boil.
- Then add the drained rice in the pot.
- Now let the rice cook for 6-8 minutes remember you're doing this on medium heat. Check the are cooked upto 75%.
- Remove the pot from the stove and drain the water.
- Set aside.
- In a large pot, add 3 tbsp oil and 2 tbsp water. Scatter that across the bottom of the pot.
- To set the first layer lay out 25% rice in the bottom of the pot as your first layer. Then sprinkle 3 pinches food coloring on top of the rice. Next place some of chicken gravy that you made earlier and on top sprinkle some fresh cilantro and fresh mint.
- Keep repeating the pervious step two more times.
- On top of the fourth layer of rice, you shouldn't have any chicken gravy left, so your fourth layer will be rice, food coloring, cilantro, mint, and lastly now add kewra to the pot.
The Steam Step (Dum)
- Wrap the lid with aluminum foil.
- Place the covered lid with aluminum foil on top of the pot.
- Place the tava, on the stove then place the pot on top of the tava.
- Now turn the stove on high for 5-7 min only.
- Now turn the stove on medium heat for the next 10 minutes.
- Next turn the stove on low for the next 30 minutes
- Now turn off the stove.
- Don't open for the next 10 minutes.
- Unwrap the lid and open and mix up the biryani slowly and carefully so rice wouldn't break.