Simple Chicken Biryani for Beginners
About this recipe
Chicken Biryani is a beloved dish known for its aromatic spices and tender chicken, making it a favorite for many. This version is perfect for beginners, especially those who might be cooking for themselves or friends.
In this recipe, the creator simplifies the process while still delivering on flavor, using ready-made Biryani Masala to keep things straightforward and accessible.
Ingredient notes
- The chicken should be large pieces with bones, about 1 kg (1000 g).
- Basmati Rice is approximately 4 US cups, which is 700 g.
- For the onions, you'll need around 5 medium-sized ones, totaling 400 g.
- The recipe calls for 6 green chillies, slit, for added heat.
Tips from Spice Eats’s video
- Soaking the Basmati rice for 30 minutes before cooking helps achieve the perfect texture.
- When cooking the chicken, it's important to keep the heat low after adding the yogurt to prevent curdling.
- Ensure the water used for boiling the rice is very salty to enhance the flavor of the rice.
Good to know
- How long does it take to make this Chicken Biryani?
- The total time to make this Chicken Biryani is about 1 hour and 30 minutes.
- How many servings does this recipe yield?
- This recipe yields 4 to 6 servings.
- What type of rice is used in this recipe?
- The recipe uses Basmati Rice.
- Can I use a different type of masala instead of ready-made Biryani Masala?
- The recipe specifically uses ready-made Biryani Masala, but you could experiment with other masalas if desired.
No life story here — the video and the recipe are the whole point. All credit to Spice Eats: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Clean and wash the chicken pieces. Drain the water or pat dry.
- 2
Slice the onions and tomatoes. Slit the green chillies.
- 3
Chop the coriander leaves and mint leaves.
- 4
Whisk the yogurt and set aside.
- 5
Wash and soak the Basmati rice for 30 minutes.
- 6
Heat oil in a heavy bottom pan and add the sliced onions. Fry on high heat for around 12 minutes until the onions are light brown.
- 7
Add the ginger garlic paste and fry on low heat for 2 minutes.
- 8
Add the chicken pieces, mix, and fry on high heat for 2-3 minutes.
- 9
Add the ready made Biryani Masala, mix, and fry on medium heat for 3 minutes after adding a splash of water.
- 10
Add the sliced tomatoes, mix well, and cook on medium to low heat for 4-5 minutes until soft.
- 11
Keep the heat on low and add the whisked curd/yogurt. Mix and then add the chopped coriander and mint leaves.
- 12
Cook on low heat for 2 minutes until oil separates.
- 13
Cover and cook on low heat for around 20-25 minutes until the chicken is tender. Remove the lid after 10 minutes, give a mix, and close the lid again.
- 14
Dry up any excess water to get a thick gravy.
- 15
In another heavy bottom pan, add around 2.5 litres of water and place it on high heat.
- 16
Once the water starts to boil, add Shah Jeera, green cardamom, cloves, cinnamon, and salt. Stir well to dissolve the salt completely.
- 17
Once the water is boiling, add the strained basmati rice and stir gently.
- 18
Continue to boil on high heat, stirring gently to avoid breaking the rice, for about 8-9 minutes until the rice is almost done (90%). Remove from heat and strain the water. Set aside.
- 19
Take a heavy bottom pan and spread half the cooked rice as the first layer.
- 20
Spread the cooked chicken with gravy on top of the rice uniformly.
- 21
Spread the remaining rice as the top layer.
- 22
Sprinkle some mint leaves on top of the rice. Close the lid and cook on low heat for 7-8 minutes.
- 23
Allow it to rest for around 20 minutes.
- 24
Once you open the lid, mix the chicken and rice evenly.
Heads up — we had to guess a little:
- The quantity of mint leaves for cooking rice was inferred as a sensible guess based on typical usage.
Credit where it’s due: this recipe was transcribed from Spice Eats’s original video on YouTube. Follow them there — it’s their dish.
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