Chicken Biryani Recipe

The Mughlai cuisine is associated with the Mughal era in the sub-continent. Chicken biryani is also a famous Mughlai recipe. The biryani recipe is very simple. The Mughlai cuisine is associated with the Mughal era in the sub-continent. Mughal chefs introduced the food of the Mughal Empire. It is a mixture of Persian and subcontinent or made. The Mughals were from Turkey so their association from Turkey also played a role in Muglian Cuisine. The Muglian cuisine extended to the regional cuisines of Northern India, Pakistan, and Bangladesh. Mughlai food has a wide range of flavors, from exceedingly mild to very spicy, and is frequently characterized by a unique scent and the flavor of whole and ground spices.

Biryani as Muglian cuisine

The Biryani is also a very famous Muglian cuisine. This dish is one of the most popular dishes of the sub-continent and is known all over the world. Biryani is a major part of Muglian cuisine. Biryani is loved all over the world. It is the most ordered dish in India. Biryani is one of the most royal delicacies to eat at any event. It would be a lunch break or a lavish dinner, incomplete without biryani. The chefs of the Mughals introduced this dish with mutton. Over time it is popular with chicken. The most authentic taste of biryani is hidden in mutton, but chicken is used to make this dish. People love to eat it with chicken.

Chicken Biryani at Home

Some people think making it a complex procedure but making it is so easy. We are here to share with you the recipe for chicken biryani at home. Biryani is mostly made with long-grain basmati rice. Just follow simple steps and learn to make this royal dish. This tasty recipe is best served with salad and raita. I will also share the recipe for making raita.

There are many types of biryanis made in India, Pakistan, and Bangladesh but the most famous types are from the city of Karachi in Pakistan and other is the Hyderabadi Biryani from Hyderabad city in India. The biryani from Karachi is Karachi Biryani and biryani from Hyderabad is Hyderabadi Biryani. I will share both recipes with you.

Recipe no 1

Hyderabadi Biryani

The Hyderabadi biryani is also known as Kachi Biryani. The word Kachi means uncooked. It is said uncooked because the meat used in making is added uncooked, even not stir-fried. The meat is cooked on steam with rice.

Ingredients

• 250 grams long grain basmati rice
• 1/2 teaspoon mint leaves
• 1 tablespoon salt for boiling rice
• 2 teaspoon oil
• 3 green cardamom
• 2 clove
• 1 teaspoon of turmeric
• 1 tablespoon of garlic paste
• 1 cup yogurt
• 2 tablespoons of coriander leaves
• water as required for boiling rice
• Half kg chicken
• 1 tablespoon of garam masala powder
• 1 tablespoon bay leaf
• 1 black cardamom
• 1 teaspoon cumin seeds
• 4 green chillies
• 1 tablespoon ginger paste
• 1 teaspoon red chilli powder
• 2 drops kewra
• 1 tablespoon rose water
• 1 tablespoon papaya paste or powder
• Birista Onion 50 grams

Step no 1

To make the biryani, the first step should be the marination of meat. Take a large bowl and add the washed chicken to it. Add all spices except kewra. Add chili powder, birista onions, cardamons both black and simple(only 1), garam masala, ginger and garlic paste, green chili paste, cumin, coriander, mint leaves, papaya paste, and salt to taste for chicken gravy. 1 teaspoon of salt would be enough for chicken gravy. Leave the marination for at least one hour.

Step no 2

Boiling the rice is the most important part of this dish. Add enough water and add salt of 1 tablespoons in it. Also, add 1 green cardamon, bay leaf, and mint leaves, When the water starts boiling add rice in it and cook rice for 10 minutes until 90% cooked. Drain the water from the rice. Take the cooking pot spread the whole marinated chicken at the bottom and add rice from the top.

Step no 3

Add kewra water and rose water for fragrance. Cook for 5 minutes on medium to high flame while covering the pot properly to avoid the release of steam. Then leave the steam to cook the biryani for 30 minutes. The tasty Hyderabadi Biryani is ready to be served. To avoid steam leaving the pot, use a wet cloth to cover the pot and cover it tightly.

Recipe no 2

Karachi Biryani

The Karachi biryani is spicer than Hyderabadi iryani. It is the most famous biryani in Pakistan. Unlike Hyderabadi biryani, chicken is cooked before adding the rice.

Ingredients:

• 500 grams chicken
• 250 grams long grain basmati  rice
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 1 tablespoon green chilli paste
• 100 ml oil
• 2 tomatoes
• 2 onions
• 1 bay leaf
• 3 green cardamons
• 1 black cardamon
• cinnamon stick
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• quarter teaspoon of nutmeg and mace powder
• half teaspoon chilli powder
• 1 cup yogurt
• 1 tablespoon kewra water (if you are using kewra essence then 2 to 3 drops would be enough)
• mint leaves

Step no 1

After washing the chicken marinate using all spices except kewra, and bay leaf. Add all the spices and paste of green chili, garlic, and ginger with yogurt. Leave for an hour.

Step no 2

Heat the oil in a cooking pot and add onions until golden brown. after that add marinated chicken and cook for 5 minutes and add half a liter of water. Cook it for 5 minutes and add boiled rice.

For Boiling Rice

Add cinnamon stick, 1 green cardamom, mint leaves, and 1 tablespoon salt to water. When the water starts boiling add the rice in it and cook them until 90% cooked. Add these rice to cooked gravy.

Step no 3

After adding rice cover the pot with a pot cover and wet cloth, and add kewra water on top of the rice. Cook on high flame for 3 to 4 minutes. Then reduce the flame and cook for 25 minutes on low flame in steam. Then the tasty Karachi biryani is ready to be served.

Raita Recipe:

Add 1 green chili, salt to taste, mint leaves, green coriander leaves, and yogurt in a blender and blend. This is the recipe for fresh raita.

I hope you like today’s blog on the recipe for chicken biryani. If you liked today’s recipes let us know in the comments.