chicken biryani recipe Indian | Eid special recipe

PUBLISHED: Jun 20, 2018 · LAST UPDATED: May 10, 2021 By Asiya 43 Comments

Chicken biryani recipe, made using the dum method by marinating chicken and combining it with half cooked basmati rice and giving dum by slow cooking until the biryani is nicely done.

The recipe has all the step by step details and a video procedure.

This is a special eid recipe to make for eid all across the world and also for several festivals, weddings and occasions.

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TIPS TO MAKE A PERFECT BIRYANI
Step by step procedure
Video procedure
Recipe
FAQ'S

TIPS TO MAKE A PERFECT BIRYANI

The most important point is the quality of the chicken or mutton used to make biryani. The meat used has to be fresh and tender for the flavours of the chicken flesh or meat to get infused into the rice.
Secondly, the rice that has to be used to make a good and appealing biryani has to be the aged basmati rice. Aged here means the rice should be a year old or two for the biryani rice grains to grow long while cooking which gives a good looking biryani.
If the basmati rice that is used is not aged, the rice grains do not turn long in length while cooking and there are high chances of the biryani getting soggy while cooking on dum. The reason is nothing but the rice cooks faster than the meat or chicken as it is not aged rice. Newly manufactured rice cooks quickly and rice can get soggy before the chicken tenderizes.
One more important point to remember is whenever biryani is made using basmati rice, always make sure to soak the rice for at least 35 to 40 minutes. The reason for soaking is to make the rice grains longer while boiling and they also do not get hard during the time of dum.

Tips while making rice giving dum

Most of the times, the rice does not get cooked properly and the reason is not soaking.
Another important part of biryani making is when basmati rice is added into the boiling water do not overcook the rice and make sure rice is only 70% done that is it should not be fully cooked. If we dum the rice with fully cooked rice, the biryani turns out completely soggy and totally damaged.
The best idea to know if rice is 70% done is to just cook the rice for 9-10 minutes in boiling water. Switch off the flame and strain it immediately. If the rice is too aged then cook for another minute and not more than that. Strain the rice and make sure all the water is drained well.
While placing dum, always use a heavy flat bottom vessel. If normal vessel is used then the whole masala that is placed at the bottom burns and biryani spoils completely.
Make sure there are no openings to the lid used to cover the biryani. Try to cover the lid tightly by placing any weight on the lid to make sure the biryani is cooking well inside and not letting the steam escape out.
Follow these simple techniques and every biryani turns out yum.

Tips while using normal rice

Do not soak for more than 20 minutes for normal rice and just boil for 8 minutes and strain the rice.

Biryani can be made in several ways and this is one of the several ways of making hyderabadi biryani and hopefully would be posting several ways of making hyderabadi recipes using chicken and mutton.

Biryani making in south indian regions like Tamil Nadu, Kerala is totally different from hyderabadi biryani and in Hyderabad usually, makes use of the dum method to make the biryani recipes...

In this biryani recipe, I have used the chicken, marinated it with some aromatic spices and herbs. The following step is cooking of the rice and adding the marinated chicken to it and giving dum.

The outcome of the recipe is as good as the restaurant style and what could be a better feeling than getting restaurant like flavors at home..

I have used common aromatic spices that are used in every household to make this biryani.

Best accompaniments with biryani

This recipe goes very well with raita, bagara baingan, mirchi ka salan, biryani gravies made usually using onions and cashewnut paste.

I have shared a delicious chicken biryani recipe using dum method which is very easy and tastes the best. I would like my blog readers to make this recipe for Eid and serve their family members.

How long chicken should be marinated?

This method is a dum biryani method and I have marinated the chicken for about half an our to speed up the cooking process and yet I got the best flavors.
To get more flavors into the chicken, it can be marinated for more than an hour to get all the masala flavors infused into the chicken well. The longer we marinate, the better the meat tastes.
Generally, chicken softens soon but if not marinated well biryani turns out good, but the chicken pieces in the biryani lack in taste and masala.
Therefore, be it chicken or mutton, marination is the main step for the chicken or meat to taste the best.

Other biryani recipes

lucknowi biryani

pakistani biryani with chicken

mutton dum biryani

hyderabadi mutton biryani

The recipe can not only made during eid but also for various other occasions.

Chicken biryani is the most sought after dish all across the world and I thought eid is the best time to share this recipe.

eid special chicken biryani served on a plate

I hope this wonderful chicken biryani recipe is loved by all of them and hope to receive feedbacks after trying out the recipe.

Here, in this recipe I have made use of basmati rice and making use of basmati rice for dum biryani recipes is highly recommended to get restaurant like flavors in the biryani.

I have already shared other variations of biryani which are mentioned above with the help of links and would like to update many more biryani varieties as I keep posting.

Do check out the recipe details below and also the video procedure for chicken biryani recipe.

Finally I wish everyone EID MUBARAK!!!

Step by step procedure

Marinating chicken

Firstly, in a bowl, add the chicken pieces. The chicken pieces used here are washed well and strained to remove water from the chicken. Doing so makes the chicken and masala to be absorbed well into each other.

add salt, red chilli powder, turmeric powder, ginger garlic paste, garam masala powder, black pepper corn powder.

adding black pepper corn powder and dry spices

add in chopped coriander leaves, mint leaves, slit green chillies.

adding chopped coriander leaves, mint leaves, slit green chillies

Also, add fried onions. It is always a good idea to add in onions after crushing which gives the marinade a good gravy texture.

Mix this whole mixture well.

Add beaten yogurt into the marinade. It is always a good tip to use thickened yogurt which is slightly sour to get the right flavors into the biryani rice.

add green cardamom powder, lemon extract, oil. If green cardamom powder is not available just add 2 whole green cardamoms.

adding green cardamom powder, lemon extract, oil

Mix the whole marinade well so that the masala is coated well to every chicken piece.

After mixing well, marinate the chicken for half an hour. The chicken should be covered and let it marinate for at least 30 minutes. The more the chicken is marinated, the better the biryani tastes. If we marinate the chicken for more than 30 minutes that is from 1 hour to 2 hours in refrigerator, the biryani tastes even more awesome. If no time to marinate it can be cooked even without marination but at least 30 minutes can be given for perfect flavors.

Cooking the rice:

Wash the basmati rice and soak the rice in water for about 30-35 minutes.

soaking the rice in water for about 30-35 minutes.

Take a handi, add water into it, add salt as per taste, add whole garam masala (cinnamon sticks, cloves, cardamoms, black pepper corns).

adding water, salt as per taste and whole garam masala

Add shahi zeera/caraway seeds and bring the water to a boil.

Adding caraway seeds and bringing the water to a boil

Add the soaked rice into the boiling water.

Adding the soaked rice into the boiling water.

Keep stirring once or twice and cook the rice until it is 70% done or for about 7-8 minutes. Do not cook rice more than that. The rice turns out soggy and paste like it cooked for longer time.

cooking the chicken biryani rice rice until it is 70% done

Switch off the flame and strain the rice.

Giving dum

Take a handi, add little oil all over the base.

Take a handi, add little oil all over the base.

Add the marinated chicken at the base and spread the marinade evenly.

Adding the marinated chicken at the base and spread the marinade evenly

Over the chicken, add the rice that has been strained and spread it evenly.

adding the biryani rice that has been strained and spread it evenly.

Finally garnish the biryani with green cardamom powder, some fried onions, coriander leaves, mint leaves, lemon extract, some oil, ghee, saffron flavored milk.

adding saffron color to the chicken biryani making process

Cover the handi with a lid. Place a tawa on the stove. Place the handi on the tawa. Gridle/tawa is placed to avoid burning the masala at the bottom as this is a kachchi yakhni biryani and should be given dum for long. If the bottom used is not heavy and not flat then there are high chances of biryani burning at the base. Be careful during this step.

Placing the handi on the tawa to make chicken biryani recipe

Dum the biryani on high flame for 15 minutes.

Dum the biryani on high flame for 15 minutes

Dum the biryani on low flame for 30-35 minutes.

Giving Dum to the chicken biryani on low flame for 30-35 minutes

Switch off the flame.
Biryani is done.
Serve the chicken biryani.
Also watch the video procedure which explains the recipe practically.

Video procedure

Recipe

chicken biryani recipe restaurant style

Asiya

A delicious hyderabadi chicken biryani recipe made using dum method which can be made during several occasions.

4.65 from 28 votes

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Prep Time 1

Cook Time 1

Total Time 2

Course chicken

Cuisine Hyderabadi

Servings

Calories 154 kcal

Ingredients

For marinating chicken:

750 gms chicken cleaned and washed well
salt - to taste
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
1 teaspoon full ginger garlic paste
½ teaspoon garam masala powder (powder of cloves, cardamom, cinnamon, black pepper)
½ teaspoon black pepper powder (kali mirch powder)
½ bunch coriander leaves
10-12 mint leaves
6 green chillies vertically slit
1 cup fried onions (5-6 medium size onions deep fried)
1 cup beaten yogurt
½ teaspoon green cardamom powder
1 tablespoon lemon extracted juice
1 tablespoon oil

For giving dum:

600 gms basmati rice
salt - to taste
whole garam masala (4 small cinnamon sticks, 4 cloves, 3 cardamoms, 6-7 black pepper corns)
1 teaspoon shahi zeera/caraway seeds
1 teaspoon oil

For garnishing/seasoning while giving dum:

½ teaspoon green cardamom powder
2 tablespoon fried onions
1 tablespoon lemon juice
8-10 mint leaves
2 tablespoon freshly chopped coriander leaves
1 tablespoon onion flavored oil (oil remained after frying onions)
1 teaspoon ghee
3-4 saffron strands mixed with 2 tablespoon of milk

Instructions

Marinating chicken:

Firstly, in a bowl, add the chicken pieces, add salt, red chilli powder, turmeric powder, ginger garlic paste, garam masala powder, black pepper corn powder, coriander leaves, mint leaves, slit green chillies, fried onions.
Mix this whole mixture well.
Add beaten yogurt, green cardamom powder, lemon extract, oil.
Mix the whole marinade well so that the masala is coated well to every chicken piece.
After mixing well, marinate the chicken for half an hour.

Cooking the rice:

Wash the basmati rice and soak the rice in water for about 30-35 minutes.
Take a handi, add water into it, add salt as per taste, add whole garam masala (cinnamon sticks, cloves, cardamoms, black pepper corns).
Add shahi zeera and bring the water to a boil.
Add the soaked rice into the boiling water.
Cook the rice until it is 70% done or for about 7-8 minutes.
Switch off the flame and strain the rice.

Giving dum:

Take a handi, add little oil all over the base.
Add the marinated chicken at the base and spread the marinade evenly.
Over the chicken, add the rice that has been strained and spread it evenly.
Finally garnish the biryani with green cardamom powder, some fried onions, coriander leaves, mint leaves, lemon extract, some oil, ghee, saffron flavored milk.
Cover the handi with a lid.
Place a tawa on the stove.
Place the handi on the tawa.
Dum the biryani on high flame for 15 minutes.
Dum the biryani on low flame for 30-35 minutes.
Switch off the flame.
Biryani is done.
Serve the chicken biryani.
Watch the video procedure above.

Notes

Follow the tip mentioned in the blog post for a perfect biryani.

Nutrition

Nutrition Facts

chicken biryani recipe restaurant style

Amount Per Serving

Calories 154 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 4g25%

Trans Fat 1g

Cholesterol 3mg1%

Sodium 133mg6%

Potassium 33mg1%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 191IU4%

Vitamin C 3mg4%

Calcium 11mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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FAQ'S

What to do if rice during dum is undercooked?

While the dum process, check the rice in between and if you notice that the rice is not cooked properly, then the simple tip is too add some water all over the rice. If it is too undercooked, add a cup of water. If it is slightly undercooked then just add ¼ cup to ½ a cup water all over the rice. Seal the lid tightly immediately and let it dum until the rice is done.

What to do if I do not have saffron?

Just skip adding saffron flavoured milk and use any food colouring instead or just keep it natural. The biryani tastes the same but the colour of the biryani varies.

Can we avoid ghee and oil during seasoning?

Yes, all the ingredients added during seasoning can be avoided and directly placed on dum.

Why should we add oil in every step?

It is done to prevent biryani and the rice to become dry and keep the moist flavours intact after giving dum to the biryani.

Will my chicken cook during dum procedure?

Yes, the overall cook time for chicken is 40 minutes and since chicken is marinated it cooks even quickly during dum. Marination is also done to speed up the process of tenderizing during dum. The biryani is placed on dum for at least 45 minutes and chicken is easily tenderized during the same duration.

Do I have to cook the chicken separately?

No, the raw chicken marinade gets cooked completely during dum and releases all the flavors into the rice during the dum process.

chicken biryani recipe Indian | Eid special recipe