How To Make Authentic Chicken Biryani At Home

5 from 14 votes

How To Make Authentic Chicken Biryani At Home

Authentic Chicken 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.

Prep Time10

Cook Time1 50

Total Time2

Course: Main

Cuisine: Indian

Keyword: aunthentic indian biryani, authentic, authentic chicken briyani, biryani, chicken biryani, student biryani

Servings: people

Calories: 457kcal

Author: Sarah Mirza

Ingredients

Gravy

2 lbs chicken leg quarter
⅓ cup olive oil
1 medium onion finely sliced
4 tbsp ginger garlic paste
1 tbsp fresh lemon juice
2 tomatoes finely chopped
½ cup yogurt
4 dried plums Aloo Bukara (get the wet ones not the dried ones)
3 green pepper

Whole spices

5 green cardamoms
5 black peppercorns

Powdered spices

1 tsp red chili powder
6 tbsp homemade biryani masala that was made earlier
1½ tsp kosher salt or as needed

Rice

3½ cups rice Royal Chef's Secret Extra Long Grain Basmati Rice
2 star anise
4 cloves
2 tsp kosher salt or as needed

Layering

orange food coloring any color food coloring is fine
3 tbsp oilve oil
2 tbsp water
1 tsp kewra
½ bunch cilantro finely chopped
½ bunch mint finely chopped

Instructions

Gravy

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.

Rice

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.
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 they are cooked upto 90%.
Remove the pot from the stove and drain the water.
Set aside.

Layering

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) on the stove

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.
Enjoy!!!

Steaming step in the oven

As you layer the biryani and wrap the lid in aluminum foil, Preheat the oven 400℉.
After layering and aluminum foil step place the pot of biryani in the oven.
30 minutes in the oven.
Turn off the oven.
Let it sit in the oven for 30 minutes.
After 30 minutes, you can take it out of the oven.
Serve immediately.
Enjoy!

Video

Nutrition