Learn how to make Easy Chicken Biryani with stepwise instructions and with video. This chicken biryani is one of the easiest recipes which you can make without any marination for hours.
You can make this recipe whenever you have sudden guests or if you are craving for biryani. Chicken biryani is cooked with basmati rice, spices and there are so many variations in making this chicken dum biryani. This is my method which I make whenever I want to have a quick and tasty biryani.
A SHORT VIDEO RECIPE:
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EASY CHICKEN BIRYANI WITH STEP WISE INSTRUCTIONS:
INGREDIENTS:
- Ghee - 2 to 3 Tsp
- Kewra water - 1 Tsp
- Cardamom powder - 1 Tsp
- Garam masala - ½ Tsp
FOR CHICKEN MARINATION:
- Chicken - 500grams
- Turmeric powder - ½ Tsp
- Ginger garlic paste - 2 Tsp
- Salt - 2 Tsp
FOR CHICKEN GRAVY:
- Oil - 4 Tbs
- Cloves - 4
- Cinnamon - ½ inch
- Cardamom - 2
- Onion - 1 big(chopped)
- Red chilli powder - 2 Tsp
- Coriander powder - 2 Tsp
- Biryani masala - 2 Tsp
- Salt to taste
- Coriander leaves
FOR COOKING RICE:
- Basmati rice - 5oograms
- Shahi jeera /black cumin - 1 Tsp
- Bay leaf - 2
- Cloves - 4
- Cinnamon - 1inch
- Green cardamom - 2
- Black cardamom -2
- Star anise -2
- Mace - a small piece
- Oil - 1Tbs
- Salt to taste
PREPARATION:
In a bowl,add washed and clean chicken.Add turmeric powder ,ginger garlic paste ,salt and mix well.Keep aside.
Now wash basmati rice 2 to 3 times with water and soak in enough water for atleast 30 minutes.
In a small bowl,soak cashew nuts with water for 5 minutes.
After 5 minutes add the cashew along with water into a blender and grind into a smooth paste and keep aside.
Now lets make chicken gravy
Heat a frying pan with oil,once it is hot add cloves,cinnamon, cardamom and saute for a minute.
Now add the chopped onions and sauté until onions turn into golden colour. Add the marinated chicken and sauté on high flame for 5 minutes.
Add red chilli powder, coriander powder, biryani masala and mix everything well. Sauté for few minutes on high flame until the chicken is nicely coated with the spices.
Cover and cook on low flame for 8-10 minutes.Open the lid and mix well.Add the cashew nut paste and mix well.Cook for 2 minutes.
Add chopped coriander leaves and switch off the flame.
Cooking Rice for Biryani
Heat a heavy bottom saucepan with water and bring it to a boil. Add whole spices, salt and check the seasoning.
Drain the rice and add it to the water and cook the rice for 8-10 minutes or until the rice is 70% cooked. It should not be cooked fully.
Then using a colander drain the rice and keep aside.
Assembling the Biryani
Take the saucepan, add half of half the cooked chicken followed by one layer of rice. Then add chopped mint, coriander leaves and sprinkle little yellow food colour mixed with water.
Now the add the remaining chicken on the rice and then add remaining rice on top of chicken.
Finally, on the top of, the rice add the remaining mint, coriander leaves and followed by ghee and kewra water.
Cover the pan with silver foil and close the lid tightly.
Cook on low – medium flame for 30 minutes. To Prevent burning, at the bottom place the saucepan on a tawa and cook.
Once 30 minutes is done, switch off the flame. Keep the pan aside.
Leave the pan like that for some time without disturbing it.
Then fluff the chicken biryani lightly with the spoon and transfer into a serving plate and enjoy tasty and spicy biryani with chicken curry or raita.
NOTES:
- While cooking the rice make sure it is only 70% is cooked.
- The water in which we cook the rice should be a little salty.
- Instead of chicken, you can use lamb or vegetables to make this biryani.
Easy Chicken Biryani(with stepwise instructions + video)
Ingredients
- Ghee - 2 to 3 Tsp
- Kewra water - 1 Tsp
- Cardamom powder - 1Tsp
- Garam masala - ½ Tsp
FOR CHICKEN MARINATION:
- Chicken - 500grams
- Turmeric powder - ½ Tsp
- Ginger garlic paste - 2 Tsp
- Salt - 2 Tsp
FOR CHICKEN GRAVY:
- Oil - 4 Tbs
- Cloves- 4
- Cinnamon - ½ inch
- Cardamom - 2
- Onion - 1 big chopped
- Red chilli powder - 2 Tsp
- Coriander powder - 2 Tsp
- Biryani masala - 2 Tsp
- Salt to taste
- Coriander leaves
FOR COOKING RICE:
- Basmati rice - 5oograms
- Shahi jeera /black cumin - 1 Tsp
- Bay leaf - 2
- Cloves- 4
- Cinnamon - 1inch
- Green cardamom - 2
- Black cardamom -2
- Star anise -2
- Mace - a small piece
- Oil - 1Tbs
- Salt to taste
Instructions
- In a bowl, add washed and clean chicken. Add turmeric powder, ginger garlic paste, salt and mix well. Keep aside.
- Now wash basmati rice 2 to 3 times with water and soak in enough water for at least 30 minutes.
- In a small bowl, soak cashew nuts with water for 5 minutes.
- After 5 minutes add the cashew along with water into a blender and grind into a smooth paste and keep aside.
Now let's make chicken gravy
- Heat a frying pan with oil, once it is hot add cloves, cinnamon, cardamom and saute for a minute.
- Now add the chopped onions and sauté until onions turn into golden colour. Add the marinated chicken and sauté on high flame for 5 minutes.
- Add red chilli powder, coriander powder, biryani masala and mix everything well. Sauté for few minutes on high flame until the chicken is nicely coated with the spices.
- Cover and cook on low flame for 8-10 minutes. Open the lid and mix well. Add the cashew nut paste and mix well. Cook for 2 minutes.
- Add chopped coriander leaves and switch off the flame.
Cooking Rice for Biryani
- Heat a heavy bottom saucepan with water and bring it to a boil. Add whole spices, salt and check the seasoning.
- Drain the rice and add it to the water and cook the rice for 8-10 minutes or until the rice is 70% cooked. It should not be cooked fully.
- Then using a colander drain the rice and keep aside.
Assembling the Biryani
- Take the saucepan, add half of half the cooked chicken followed by one layer of rice. Then add chopped mint, coriander leaves and sprinkle little yellow food colour mixed with water.
- Now the add the remaining chicken on the rice and then add remaining rice on top of chicken.
- Finally, on the top of, the rice add the remaining mint, coriander leaves and followed by ghee and kewra water.
- Cover the pan with silver foil and close the lid tightly.
- Cook on a low – medium flame for 30 minutes. To Prevent burning, at the bottom place the saucepan on a tawa and cook.
- Once 30 minutes is done, switch off the flame. Keep the pan aside.
- Leave the pan like that for some time without disturbing it.
- Then fluff the chicken biryani lightly with the spoon and transfer into a serving plate and enjoy tasty and spicy biryani with chicken curry or raita.
Video
Notes
- While cooking the rice make sure it is only 70% is cooked.
- The water in which we cook the rice should be a little salty.
- Instead of chicken, you can use mutton or vegetables to make this biryani.
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