By | August 1, 2019

How to make chicken bireyani



Heat the oil at medium-high in a wide frying pan or kadhai. The oil is ready for frying if you can feel the heat when you place your palm about 3 inches over the surface of the oil. Alternatively, use a candy/fry thermometer.

Onions thinly sliced for making biryani.

Do not crowd the pan. Fried onions in about 3 batches, depending on the size of the pan. Fry until crisp light golden brown. Drain on paper towels and set aside.

Crispy fried onions for making Hyderabadi biryani.If you are unable to fry the onions as described in the recipe, at the very least make sure to saute them until crisp golden brown like it is done in this Persian noodle soup recipes and adjust oil used for the rice and chicken.

I do not use commercial biryani spice mix, but I have been told that the Shaan Sindhi biryani mix can be a close substitute. It is spicy so use carefully. Branded biryani spice powders mixes may include salt and chili powder. If they are used to substitute the biryani spices in the recipe, then the salt and chili powder should be adjusted accordingly.

to make an easy chicken biryani

Using the optimal amount of salt and oil is very important. If everything else is right and you don’t use the appropriate amount of salt, that alone can ruin the taste of the biryani. For oil, I use a minimum of 2 tablespoons of oil per cup of raw rice, because that will also be needed for the chicken, onions, etc.

Whole spices can also be cooked wrapped in a muslin cloth, like the one used for bouquet garni or a metal mesh cooking infuser. If using whole spices for the marinade, just double the number of spices in the recipe. When the spices are ground, the flavors are more intense.

Make-Ahead: The chicken mixed with marinade can be made ahead a day before.

For stovetop method – cook on low flame

chicken marginate to easy way

Combine chicken with all the marinade ingredients and 1/3 of the fried onions. Start with 1/2 cup of thick curd and increase as needed to 3/4 cup. All mixture should be thick and not runny.

Chicken, thikcurd and ginger garlic paste combined to prepare biryani.

Grind all the biryani spices in a nuts or spice grinder. Add the spice blend to the chicken soaked and combine. Marinate for about 3 to 5 hours.



Biryani rice often has some fine starch powder on it. So, rinse the basmati rice 4 to 5 times in plenty of water until it is clear. Drain well. Soak 1/3 cup basmati rice in water for one hour. Save the rest.

Take 2¼ cups of water in a rice cooker and bring it to a rolling boil. Add 3/4 teaspoon salt, 1½ tablespoon olive oil, and whole spices. Then add the remaining 1? cups biryani rice and stir. Let it cook just until all the water is absorbed. (the amount of water used may vary slightly with age of rice).

Preparing rice in a rice cooker for the biryani recipe.

Just when all the water is well absorbed, transfer the cooked rice fast to another wide-open pan. It is important to NOT let the rice steam until it is totally done. This whole process should take about 10to 25 minutes.


Transfer the chicken with marinade to a 4 to 5 quart wide thick bottomed oven proof cooking pot (about 9 to 10-inch diameter). Make sure there is not too much marinade all the chicken pieces and that it is not runny.

spread the chopped cilantro, mint, half the lemon juice, and 1/2 tablespoon olive oil over the chicken/marinade. Then spread most of the remaining fried onions over the chicken.

All the marinade ingredients, spices, herbs, chili peppers placed together for making biryani.

Drain the soaked basmati rice thoroughly. spread this raw rice over the brown fried onion layer. (The raw soak rice will get cooked with the juices from the chicken).

A thin layer of raw soaked basmati sprinkles over the biryani chicken and marinade.


Then layer all the rice that was cooked in the rice cooker. Sprinkle, the remaining fried onions, lemon juice, and saffron water. If preferred, spread an extra tablespoon of ghee over all the rice.

Layers of rice placed over the chicken soaked for making biryani.


OVEN: Place one to two sheets of aluminum foil over the cooking pot and fit the lid tightly over it. make the chicken biryani in a preheated oven at 350ºF for one hour, until the steam builds up well.

The lid placed over aluminum sheets and sealed tightly to steam the biryani.

STOVE TOP: Alternatively, this Hyderabadi Chicken Biryani can be cooked on a stove in a thick bottomed cooking pot. First, heat the biryani at medium-high for 10 to 15 minutes and then reduce the heat to the low setting and simmer for about one hour until the steam builds up well.

carefully make easy chicken biryani

Cool the biryani 5 minutes and gently mix the rice and chicken. Using a spatula mound the biryani on a serving plate, making sure to present the rice in various colors – white, yellow and brown color. Place some chicken pieces on the top. Scatter fried onions, chopped herbs, extra saffron milk rice on the top.



4 cinnamon sticks

4 black cardamom

20 green cardamom

1 teaspoon cloves

4 large bay leaves

4 teaspoon black caraway seeds (shahi jeera)

2 teaspoon black pepper

1/8 teaspoon nutmeg (optional)

1/8 teaspoon mace (optional)

The most important spices are cardamom, cloves, and cinnamon. There are regional variations to the above mix which also include some coriander seeds, or powder cumin seeds, etc., but the list of spices above are still the dominant ones in biryani spice blends.

Close up view of Hyderabadi chicken biryani.


Rinse the bireyani rice several times, until the water is clear and not starchy.

Cooking of the rice grain to perfection is essential for the taste of biryani. And in traditional methods, the rice is cook and boiled in a large quantity of salted water and strained when it has been partially cooked. This requires skill and attention from the cook.

Here, I am using a rice cooker to do that part, but it is important to use minimal water to cook the rice. With any batch of biryani rice purchased, I usually use trial and error to determine the right amount of water needed for cooking. It may range from 1 ¼ to 1 ½ cups water per cup of rice.

The amount of water added while cooking the rice is very important to the final texture of biryani. And it differs with the age of the rice. Basmati rice typically will need less water than other long-grain rice varieties to yield a light fluffy cooked rice.


It is important to keep in mind the additional moisture from other ingredients added to this dish, such as the chicken, herbs, and yogurt. Therefore, in the first step, the rice should be cooked in a way to yield a bowl of soaked rice, but holds its shape well and is not too wet and delicate. The soaked rice should be drained well and not be too wet. The chicken should be just lightly coated with the marinade. If the soaked is excessive it can also result in the rice becoming soggy.

The idea is to cook the rice just enough, to be soaked, be separate, retain shape and be firm. Another biryani rice dish where I have used a similar technique is a Persian recipe – Saffron Yogurt Rice with Chicken, Spinach and Prunes.

chap the onions very thin. I used the 8.5 mm setting on my mandolin slicer.

Adjust the oil as needed. If directions are followed well with the frying of onions, then the oil absorbed by the onions should be about 1 ½ tablespoon. But if proper technique is not followed, then more oil will be absorbed and the remaining oil used should be adjusted.

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