How to make chicken biryani
Biryani, a fragrant rice dish cooked with spices and meat or vegetables, is a beloved culinary tradition across South Asia and beyond. Each region has its unique twist on this classic dish, making biryani a versatile and ever-evolving recipe. Whether you're a biryani enthusiast or a newcomer eager to explore this flavorful world, here are ten of the best biryani recipes that you absolutely need to try.
1. **Hyderabadi Dum Biryani**
**Ingredients:**
- 1 kg chicken or mutton, cut into pieces
- 2 cups basmati rice
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 1 cup yogurt
- 2 tablespoons ginger-garlic paste
- 2 tablespoons biryani masala
- 1/4 teaspoon saffron threads
- 1/4 cup warm milk
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander leaves
- 4 green chilies, slit
- 2 bay leaves
- 4 cloves
- 2 cardamom pods
- 1 cinnamon stick
- 1 tablespoon ghee
- Salt to taste
Instructions:
1. **Marinate the Meat**: In a large bowl, mix chicken or mutton with yogurt, ginger-garlic paste, biryani masala, and salt. Let it marinate for at least 2 hours.
2. **Prepare the Rice**: Soak basmati rice in water for 30 minutes. Boil with bay leaves, cloves, cardamom, and cinnamon until 70% cooked. Drain and set aside.
3. **Cook the Meat**: In a large pot, heat ghee and sauté onions until golden brown. Add tomatoes and cook until soft. Add the marinated meat and cook until the meat is tender.
4. **Layer the Biryani**: In a heavy-bottomed pot, layer half of the cooked rice over the meat. Sprinkle with mint, coriander, and saffron milk. Add the remaining rice on top.
5. **Dum Cooking**: Seal the pot with dough or a tight lid. Cook on low heat for 30-40 minutes, allowing the flavors to meld.
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6. **Serve**: Gently fluff the biryani before serving. Enjoy with raita or a side salad.
2. **Lucknowi Awadhi Biryani**
**Ingredients:**
- 1 kg mutton, cut into pieces
- 2 cups basmati rice
- 1 cup yogurt
- 1 tablespoon ginger-garlic paste
- 2 large onions, thinly sliced
- 2 tomatoes, chopped
- 1 tablespoon Awadhi biryani masala
- 1/4 cup milk
- 1/4 teaspoon saffron threads
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander leaves
- 4 green chilies, slit
- 4 cloves
- 2 cardamom pods
- 1 cinnamon stick
- 1 teaspoon rose water
- Salt to taste
**Instructions:**
1. **Marinate the Meat**: Combine mutton with yogurt, ginger-garlic paste, Awadhi biryani masala, and salt
Marinate for 4-5 hours.
2. **Prepare the Rice**: Soak and parboil the rice as mentioned in the previous recipe.
3. **Cook the Meat**: In a pot, heat ghee and cook onions until caramelized. Add tomatoes and cook until the oil separates. Add the marinated mutton and cook until tender.
4. **Layer the Biryani**: Layer partially cooked rice over the meat in a heavy-bottomed vessel. Sprinkle with mint, coriander, and saffron milk. Add a few drops of rose water.
5. **Dum Cooking**: Seal the pot and cook on low heat for 40 minutes.
6. **Serve**: Fluff the biryani and serve with a side of yogurt or salad.
3. **Kolkata Biryani**
**Ingredients:**
- 1 kg chicken or mutton
- 2 cups basmati rice
- 1 large potato, peeled and cut into halves
- 1/2 cup yogurt
- 1 tablespoon ginger-garlic paste
- 2 large onions, thinly sliced
- 2 tomatoes, chopped
- 2 tablespoons Kolkata biryani masala
- 1/4 cup milk
- 1/4 teaspoon saffron threads
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander leaves
- 4 green chilies, slit
- 4 cloves
- 2 cardamom pods
- 1 cinnamon stick
- Salt to taste
Instructions:
1. **Marinate the Meat**: Mix chicken or mutton with yogurt, ginger-garlic paste, Kolkata biryani masala, and salt. Marinate for 2 hours.
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2. **Prepare the Rice**: Parboil basmati rice as per the previous recipes.
3. **Cook the Meat**: In a pot, heat oil and sauté onions until golden. Add tomatoes and cook until soft. Add the marinated meat and cook until done. Add potato halves to the meat for the last 15 minutes of cooking.
4. **Layer the Biryani**: Layer partially cooked rice over the meat. Sprinkle with mint, coriander, and saffron milk.
5. **Dum Cooking**: Seal and cook on low heat for 30 minutes.
6. **Serve**: Gently fluff and serve with raita or a hard-boiled egg.
4. **Chennai Biryani**
**Ingredients:**
- 1 kg chicken or mutton
- 2 cups seeraga samba rice (or basmati rice)
- 1/2 cup yogurt
- 1 tablespoon ginger-garlic paste
- 2 large onions, thinly sliced
- 2 tomatoes, chopped
- 2 tablespoons Chennai biryani masala
- 1/4 cup milk
- 1/4 teaspoon saffron threads
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander leaves
- 4 green chilies, slit
- 4 cloves
- 2 cardamom pods
- 1 cinnamon stick
- Salt to taste
Instructions:
1. **Marinate the Meat**: Combine chicken or mutton with yogurt, ginger-garlic paste, Chennai biryani masala, and salt. Marinate for 2-3 hours.
2. **Prepare the Rice**: Soak and parboil the rice.
3. **Cook the Meat**: Heat oil in a pot, cook onions until golden, add tomatoes and spices, and cook until the oil separates. Add marinated meat and cook until tender.
4. **Layer the Biryani**: Layer rice over the cooked meat. Add mint, coriander, and saffron milk.
5. **Dum Cooking**: Seal the pot and cook on low heat for 30-40 minutes.
6. **Serve**: Fluff the biryani before serving. Ideal with coconut chutney or raita.
5. **Sindhi Biryani**
**Ingredients:**
- 1 kg chicken or beef
- 2 cups basmati rice
- 1 cup yogurt
- 1 tablespoon ginger-garlic paste
- 2 large onions, thinly sliced
- 2 tomatoes, chopped
- 2 tablespoons Sindhi biryani masala
- 1/4 cup milk
- 1/4 teaspoon saffron threads
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander leaves
- 4 green chilies, slit
- 4 cloves
- 2 cardamom pods
- 1 cinnamon stick
- Salt to taste
**Instructions:**
1. **Marinate the Meat**: Mix chicken or beef with yogurt, ginger-garlic paste, Sindhi biryani masala, and salt. Marinate for 2-3 hours.
2. **Prepare the Rice**: Parboil basmati rice as in previous recipes.
3. **Cook the Meat**: Heat oil in a pot, sauté onions until golden, add tomatoes, and spices, and cook until the oil separates. Add marinated meat and cook until tender.
4. **Layer the Biryani**: Layer the partially cooked rice over the meat. Add mint, coriander, and saffron milk.
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5. **Dum Cooking**: Seal the pot and cook on low heat for 30 minutes.
6. **Serve**: Fluff and serve with a side of raita or salad.
6. **Malabar Biryani**
**Ingredients:**
- 1 kg chicken or mutton
- 2 cups biryani rice
- 1 cup yogurt
- 1 tablespoon ginger-garlic paste
- 2 large onions, thinly sliced
- 2 tomatoes, chopped
- 2 tablespoons Malabar biryani masala
- 1/4 cup milk
- 1/4 teaspoon saffron threads
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander leaves
- 4 green chilies, slit
- 4 cloves
- 2 cardamom pods
- 1 cinnamon stick
Salt to taste
**Instructions:**
1. **Marinate the Meat**: Combine chicken or mutton with yogurt, ginger-garlic paste, Malabar biryani masala, and salt. Marinate for 2-3 hours.
2. **Prepare the Rice**: Parboil biryani rice.
3. **Cook the Meat**: Heat oil, cook onions until golden, add tomatoes and spices, and cook until the oil separates. Add marinated meat and cook until tender.
4. **Layer the Biryani**: Layer rice over the meat. Add mint, coriander, and saffron milk.
5. **Dum Cooking**: Seal and cook on low heat for 30-40 minutes.
6. **Serve**: Fluff and enjoy with coconut chutney or raita.
7. **Bangalore Biryani**
**Ingredients:**
- 1 kg chicken or mutton
- 2 cups basmati rice
- 1 cup yogurt
- 1 tablespoon ginger-garlic paste
- 2 large onions, thinly sliced
- 2 tomatoes, chopped
- 2 tablespoons Bangalore biryani masala
- 1/4 cup milk
- 1/4 teaspoon saffron threads
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander leaves
- 4 green chilies, slit
- 4 cloves
- 2 cardamom pods
- 1 cinnamon stick
- Salt to taste
**Instructions:**
1. **Marinate the Meat**: Mix chicken or mutton with yogurt, ginger-garlic paste, Bangalore biryani masala, and salt. Marinate for 2-3 hours.
2. **Prepare the Rice**: Parboil the basmati rice.
3. **Cook the Meat**: Heat oil, sauté onions until golden, add tomatoes and spices, and cook until tender. Add the marinated meat and cook thoroughly.
4. **Layer the Biryani**: Layer partially cooked rice over the meat. Sprinkle with mint, coriander, and saffron milk.
5. **Dum Cooking**: Seal and cook on low heat for 30-40 minutes.
6. **Serve**: Fluff and serve with raita or a side salad.
8. **Kashmiri Biryani**
**Ingredients:**
- 1 kg chicken or lamb
- 2 cups basmati rice
- 1 cup yogurt
- 1 tablespoon ginger-garlic paste
- 2 large onions, thinly sliced
- 2 tomatoes, chopped
- 2 tablespoons Kashmiri biryani masala
- 1/4 cup milk
- 1/4 teaspoon saffron threads
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander leaves
- 4 green chilies, slit
- 4 cloves
- 2 cardamom pods
- 1 cinnamon stick
- Salt to taste
**Instructions:**
1. **Marinate the Meat**: Combine chicken or lamb with yogurt, ginger-garlic paste, Kashmiri biryani masala, and salt. Marinate for 2-3 hours.
2. **Prepare the Rice**: Soak and parboil the rice.
3. **Cook the Meat**: Heat oil, cook onions until golden, add tomatoes and spices, and cook until tender. Add marinated meat and cook thoroughly.
4. **Layer the Biryani**: Layer partially cooked rice over the meat. Add mint, coriander, and saffron milk.
5. **Dum Cooking**: Seal and cook on low heat for 30-40 minutes.
6. **Serve**: Fluff and serve with a side of raita or a salad.
9. **Goan Biryani**
**Ingredients:**
- 1 kg chicken or pork
- 2 cups basmati rice
- 1 cup coconut milk
- 1 tablespoon ginger-garlic paste
- 2 large onions, thinly sliced
- 2 tomatoes, chopped
- 2 tablespoons Goan biryani masala
- 1/4 cup milk
- 1/4 teaspoon saffron threads
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander leaves
- 4 green chilies, slit
- 4 cloves
- 2 cardamom pods
- 1 cinnamon stick
- Salt to taste
**Instructions:**
1. **Marinate the Meat**: Mix chicken or pork with coconut milk, ginger-garlic paste, Goan biryani masala, and salt. Marinate for 2-3 hours.
2. **Prepare the Rice**: Parboil the rice.
3. **Cook the Meat**: Heat oil, sauté onions until golden, add tomatoes and spices, and cook until the oil separates. Add marinated meat and cook thoroughly.
4. **Layer the Biryani**: Layer partially cooked rice over the meat. Add mint, coriander, and saffron milk.
5. **Dum Cooking**: Seal and cook on low heat for 30-40 minutes.
6. **Serve**: Fluff and serve with coconut chutney or a side salad.
10. **Vegetarian Biryani**
**Ingredients:**
- 2 cups basmati rice
- 1 cup mixed vegetables (carrots, peas, beans, potatoes)
- 1 cup yogurt
- 1 tablespoon ginger-garlic paste
- 2 large onions, thinly sliced
- 2 tomatoes, chopped
- 2 tablespoons vegetarian biryani masala
- 1/4 cup milk
- 1/4 teaspoon saffron threads
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander leaves
- 4 green chilies, slit
- 4 cloves
- 2 cardamom pods
- 1 cinnamon stick
- Salt to taste
**Instructions:**
1. **Prepare the Rice**: Soak and parboil the rice.
2. **Cook the Vegetables**: In a pot, heat oil, sauté onions until golden, add tomatoes and spices, and cook until soft. Add mixed vegetables and cook until tender.
3. **Layer the Biryani**: Layer partially cooked rice over the vegetable mixture. Add mint, coriander, and saffron milk.
4. **Dum Cooking**: Seal and cook on low heat for 20-30 minutes.
5. **Serve**: Fluff and serve with raita or a side salad.
Each of these biryani recipes brings its unique blend of spices, ingredients, and regional influences, allowing you to experience the rich diversity of this classic dish. Enjoy experimenting with these recipes and discovering your favorite biryani!
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