How To Prepare Delicious Chicken Biryani Recipe In Weekends At Home?

Amongst the many varieties of Chicken recipes, I usually make this simple version of Chicken Biryani with a simple method and minimum masala. The texture of Basmati rice and chicken pieces blending well in the aroma of spices brings water to my mouth. Not always you would like to make Dum style authentic Biryani with all the spices and grinding the ingredients.

So try this much simpler version of Chicken Biryani Recipe without compromising on taste. As I add coriander leaves in the marination itself, the aroma mixes well. I prefer adding cashew paste for the creamy biting texture to the gravy.

Roasted dry fruits and crunchy onion toppings over the layers make my Biryani even more richer in taste. The rice mixed with spicy gravy and chicken pieces is so delicious.

Chicken Biryani Recipe

• Preparation Time: 30 min.
  
• Cooking Time: 50 min.
• Total Time: 1 hr 20 min
• Servings: 4 Plates

Required Ingredients:

• Chicken - 750 gram chopped
  
• Basmati Rice - 2 Cups
  
• Ginger Garlic Paste - 1 tbsp
  
• Onions - 4 Large Sized Chopped
  
• Green Chili - 4 tbsp Sliced
  
• 10-12 Cashew-nuts
  
• Tomato Puree - 2 tbsp
• Oil
  
• Cashew-nuts, Raisins and Almonds Roasted (optional)
  
• Saffron Soaked in Milk (optional)
  
• 2 Tablespoons of Ghee ( optional)

For Marination:

• 1 tsp Chopped Coriander Leaves
  
• 2 tsp Curd or Lemon Juice
  
• 2 tsp Garam Masala Powder
  
• 2 tsp Red Chili Powder
  
• ½ tsp Turmeric Powder

For Garnishing:

• Lemon slices
  
• Onions slices
  
• Boiled eggs

How To Prepare Chicken Biryani Recipe At Home?

1. Wash all the chicken pieces well and pat dry.
   
2. Marinate the pieces by adding coriander leaves, garam masala, salt, curd, red chili powder and turmeric powder and few drops of lemon juice.
   
3. Mix all the ingredients well and keep it aside for about 30 minutes.
   
4. Now soak rice for about 20- 30 minutes. For Basmati rice 20 minutes is sufficient and for normal rice minimum 30 minutes is required.
   
5. Meanwhile grind cashew in grinder.
   
6. Now heat oil in a pan. Add onions and ginger garlic paste and sauté for few minutes.
   
7. Saute till the onions turn translucent and the aroma of fried ginger garlic starts coming.
   
8. At this point, add cashew paste and sauté lightly.
   
9. After this pour tomato puree and chopped green chili into this.
   
10. When these ingredients start simmering and are fried nicely, add marinated chicken chunks.
    
11. Check salt and other ingredients and add as required.
    
12. Let the chicken cook by stirring nicely for about 4 minutes. Add few tablespoons of water if necessary.
    
13. Turning to low flame, you can close the lid and let it cook.
    
14. Cook till all the masala mix well with the chicken and the pieces become soft.
    
15. Now take the rice and drain off water completely.
    
16. Add the rice to a pan or pot.
    
17. Basmati rice and water are to be taken in the ratio 1:2.If rice is 1 cup, take 2 cups of water.
    
18. Here we take 2 cups of rice. So first boil 4 cups of water in a pot or pan.
    
19. Once the water comes to boil, add the soaked and drained rice to this.
    
20. Cook till the rice is done ¾. Check with a fork.
    
21. Meanwhile fry thinly sliced onions in a pan until golden brown and crunchy.
    
22. Now take a pot for layering. Spread rice at the bottom. Now add a layer of chicken along with the gravy. Top it with the onions we fried just before this. Now spread another layer of rice over it.
    
23. Repeat the layers of chicken and onion topping over rice. Let there be total four layers. With rice being the last with onion toppings over it.
    
24. If you like add some fried cashew, raisins and almond toppings over the onions.
    
25. Close with tight lid. Heat on low to medium flame for about 45 minutes.
    
26. Finally, chicken pieces should be soft and rice should be well cooked yet slightly crunchy.
    
27. Garnish with boiled eggs , lemon slices, coriander leaves.
    
28. Serve the hot Biryani with pickle, raita and papad.

Important Note:

• If you marinate the chicken pieces and keep in refrigerator, make sure you add less amount of salt. I have often seen, refrigeration for long hours increases salt content of chicken.
  
• Adding few tablespoons of curd or lemon juice in marination is good for any chicken dish. This makes the chicken pieces soft and tangy. At the same time, take care that the tanginess is balanced with the spices. Tomato puree which we add while cooking also increases tanginess.
  
• Adding dry fruits like cashew, raisins and almonds are optional. Another option is to add saffron soaked in two tablespoons of milk. You can just add it on the top in layering. Or add two tablespoons of ghee on the last layer.
  
• Buying a good quality of rice for Biryani assures good taste. Choose good quality aged Basmati rice.
  
• Basmati rice always gets double after cooking. So if you want to serve four people, take 2 cups of rice which becomes four cups of cooked rice. Sufficient for four people.

Biryani is great for weekend meals. This method of making Biryani is best for beginners in cooking or novice bachelors who want to have wholesome meal during weekends. There will always be some leftovers for the night. With some fresh salad or curd, Chicken Biryani goes very well.