Chicken Biryani Rice, simple recipe with step by step photo and video.

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Biryani is a mixed rice dish, its origins among the Muslims of India. It can be compared to mixing a curry, later combining it with semi-cooked rice separately. 

This dish is especially popular throughout the Indian subcontinent, as well as among its diaspora. It is made with Indian spices, rice, and meat (chicken, beef, lamb, prawn, or fish), and sometimes, in addition, eggs and/or potatoes in certain regional varieties. 

The word 'biryani' is derived from a Persian word, birian, which means 'fried before cooking'. It is a popular dish that has acquired a niche for itself in South Asian cuisine. The dish has spread across a wide swath of South Asia, reaching as far west as Iraq and as far east as Indonesia.

Ingredients vary according to the region and the type of meat and vegetables used. Meat (of either chicken, goat, beef, lamb, prawn, or fish) is the prime ingredient with rice. As is common in dishes of the Indian subcontinent, vegetables are sometimes also used when preparing biryani. Corn may be used depending on the season and availability. 

The spices and condiments used in biryani may include ghee (clarified butter), nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, tomatoes, green chilies, and garlic. The premium varieties include saffron. 

In all biryanis, the main ingredient that accompanies the spices is the chicken or goat meat; special varieties might use beef or seafood instead. The dish may be served with dahi (curd) chutney or raita, korma, curry, a sour dish of aubergine, boiled egg, and salad.

If you are searching biryani recipe around the internet, your searching will never end cause there are so many... I mean so many recipes with many versions. Then You'll end up in confusion and you never make biryani 😃

Each people has their own version of biryani and each region has a typical recipe adapted to local tastes.  For example in my own experience, in Malaysia, the biryani slightly different from I found in Indonesia. That's also happening in other places.

But the main ingredients for making this biryani are the same; garam masala, yogurt, garlic ginger, and some additional spices.

Need more dinner ideas? Check my FIRECRACKER CHICKEN BALL

Today I make chicken Biryani rice. As I mentioned above you can vary the protein with others like fish, shrimp, lamb, beef, and more.

Making biryani is complicating and so much work? 

For you who never cook this before this might be sound familiar question. But actually, it's not.

There are 3 steps to cook this delicious and rich biryani rice.

I have step by step pictures and video also to give you an idea of how easy actually Biryani made.

1. Marinating the protein (Chicken/ beef/ lamb/ others)

The process required at least 4 hours to get nice and deep flavor into the protein. You can also marinate it overnight.

I use garam masala, yogurt, garlic ginger paste, chili powder for some zink, a small pinch of turmeric, and lemon juice.

See the lower part of my post to see how to make your own garam masala.

2. Pre-cook the rice.

Before cook with the main spice( from chicken), we pre-cook the rice in an aromatic broth until the rice almost done, about 70% cook.

Wash and soak the rice for about 1 hour before cook. Use long grain basmati rice to get the correct texture and taste.

3. Assemble the dish.

In this step, we start to cook the marinated chicken and cook the rice with all the spices. I place my chicken into the oven and grill it until done. Meanwhile, Mix the spices with pre-cooked rice and cook the rice until done.

Easy, right?

So what are you waiting for? For garam masala, you can get it store-bought or make it a simple version which I share below.

You may love to see LAMB/ MUTTON FRIED RICE

Or Check my YEMENI CHICKEN MANDI RICE

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How to make garam masala

🍛 ½ cup coriander seeds 
🍛 ¼ cup cumin seeds 
🍛 2 tablespoons small green cardamoms
🍛 2 tablespoons cloves
🍛 1 tablespoon peppercorns

🍛 1 Tbsp fennel seeds
🍛 2 x 5 cm cinnamon
🍛 2 bay leaves
🍛 ½ nutmeg
🍛 2-star anise 

👉 Place everything in a medium pan and dry roast over medium-low heat until all the spice comes alive again and smells fragrant. Keep stirring during the process to avoid burning. It'll take about 4-5 minutes or less.

Remove from heat and grind with a mortar pestle or spice grinder until powdery and smooth.

Keep in a clean air-tight jar and ready to use.

Chicken Biryani Rice

By: Çitra's Home Diary

Make about 5 shares

Ingredients.

🧅 1 big red onion or shallot, finely sliced

Marinate the Chicken:

🍛 1 kg chicken thighs and legs

🍛 1 Tbsp ginger garlic paste (from 5 cm ginger and 6 garlic cloves)

🍛 2 Tbsp garam masala, (*) see recipe above or store-bought

🍛 2 tsp chili powder

🍛 1 tsp or to taste salt

🍛 1 tsp black pepper powder

🍛 small pinch of turmeric

🍛 1 cup (200 ml) plain yogurt

🍛 2 Tbsp lemon juice

🍛 2 Tbsp olive oil/ vegetable oil

🍛 2-3 green chili pepper (optional)

How to :

1) Heat enough cooking oil over medium heat. Fry onion/ shallot until it turns light brown, drain excess oil over pepper towel. Set aside.

2) Take fried shallot about ⅓ of it and mash it with mortar&pestle. 

3) Place chicken in a bowl, add in mashed fried shallot, and all ingredients from the list above. Mix well and cover with plastic wrap and keep at refrigerator at least 1 hour. (See pictures above for illustration).

For the rice:

🍛 2 cup (500 gr) basmati rice, rinse and soak in water 1 hour

🍛 5 cloves*

🍛 5 cm cinnamon*

🍛 1 tsp whole black peppercorn*

🍛 5-6 cardamom, lightly crushed*

🍛 1 bay leaf*

🍛 2 Tbsp olive oil/ vegetable oil*

For assembling the dish

🍛 3 tbsp ghee or butter, soft

🍛 pinch of salt

🍛 pinch of saffron (optional), dissolve in a small amount of warm water.

How to prepare rice/pilaf.

1) Rinse and soak the rice for 1 hour. Drain well.

2) Boil about 1 lt water in a pan together with spices with the sign (*). Then strain and discard the whole spices (picture #3).

3) Add in the rice to the spiced broth and cook until almost done, about 70% cook. Then move the rice into a colander and separate from the water. Set aside (picture #5).

Assemble the dish.

1) Place marinated chicken into a heavy-bottomed pan. Lid on, and cook over low heat about 20-30 minutes ( picture #1)

2) Remove the chicken and lay over a baking pan, grill at pre-heated oven at 200℃ until golden brown.

3) In the pan from cooking chicken you still have some marinate spice, stir fry for few minutes until smell aromatic add 1 tsp salt. Spoon half pre-cooked rice over the spice, sprinkle with remaining fried shallot. Again add the remaining rice and sprinkle remaining fried shallot (picture #4&5)

4) Add melted ghee/ butter over the rice, followed by saffron water. Cover the pan with aluminum foil and put the lid on, cook for about 15 minutes.

After 15 minutes turn off the heat, without opening the lid, set the timer for another 10 minutes to steam the biryani.
Mix the Chicken Biryani together and then transfer to a serving platter. Garnish with fresh cilantro and serve with grilled biryani chicken.

Enjoy.

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