Indian Chicken Biryani Recipe-Recipe for Chicken Biryani (2024)

FAQs

What is the secret ingredient for biryani? ›

A quintessential masala for biryani includes cumin, coriander, peppercorn, green and black cardamom, cloves, cinnamon, nutmeg, star anise, mace, fennel seeds, dry red chilli et al. Some people also add mint leaves, kasuri methi, saffron and other such herbs to elevate the flavours.

Put the boiling water in a saucepan, add the washed rice, boil for 5 minutes and drain. Layer the chicken mixture with the rice starting with the rice then the chicken mixture and repeat this twice. Garnish with cumin seeds, and ginger. Lower the heat and simmer for a further 10 minutes.

The spices and condiments used in biryani may include fennel seeds, ghee (clarified butter), nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint, ginger, onions, tomatoes, green chilies, and garlic. The premium varieties include saffron.

Shahi Jeera imparts a smoky, pungent and earthy flavor that is unique to itself. There is no substitute and I would suggest not to make biryani masala without that.

Butter, meat stock, edible fragrance, rose water, milk and kewda should be added in the biryani while layering the rice properly over the chicken. These ingredients add a delicious flavor to the biryani and give it a lovely appearance.

The chicken biryani calories per 500g are 360 calories. Of these, 56 grams come from carbohydrates, 16 grams are from protein, 8 grams are from fat, and the remaining 15 grams are from other nutrients. One chicken biryani, i.e., 1 kg of biryani contains around 720 calories.

2) During the cooking of the main ingredient (chicken, mutton or paneer), add some full fat milk instead of water. Also, the right amount of ghee will lead to a better juicier biryani. Bonus Tip: If you want to reheat the leftover biryani, always sprinkle some milk, cover and reheat.

Depending on the recipe and regional differences, the precise number of spices used in biryani can change. Nevertheless, a mixture of spices including cumin, coriander, turmeric, cardamom, cinnamon, cloves, bay leaves, and nutmeg are frequently used.

Add yogurt, salt, turmeric, chili powder, biryani or garam masala powder, cardamom powder, green chilli, ginger garlic paste & lemon juice to a mixing bowl. Mix well & taste this. If needed add more salt or spice. Next add in chicken & marinate for 2 hours to overnight for best results.

How to improve chicken biryani? ›

Marinating the meat not only enhances flavor but also locks in the moisture and tenderizes the meat. Biryanis also have a long cooking time. Marinating it beforehand will prevent the meat from drying out and becoming tough. Curd is a good meat tenderiser.

Yogurt helps to soften the meat or chicken and also helps in uniform assimilation of spices,when mixed with rice. Yogurt is what gives the Biryani gravy its richness.

Papilon Food Flavours & Colours Biryani Essence, 10 X 20 ml. This is blend of natural essential oils like cumin, cardamom, nutmeg, cinnamon etc. It is used along with traditional khada masala to impart a delicious spicy flavor to your biryani dishes.

As a general rule of thumb, for 4 people, you should use approximately 2-2.5 cups of uncooked biryani rice. When cooking biryani, it's important to remember that the rice will expand during cooking, so it's better to use slightly less than you think you'll need.

In a frying pan, on medium to low heat, lightly dry roast nutmeg, dried long red pepper, bay leaves, coriander seeds, cumin seeds, caraway seeds, mace, cinnamon sticks, cloves, black cardamom, star anise, black peppercorns, green cardamoms, black cardamoms, and fennel seeds until you smell their fragrance.

Now as answer of your question, biryani is actually combination of different spices. All of these contributes to its wonderful aroma but kewra essence/water and saffron essence really helps in its wonderful aroma.

Other than the technique, spices also play a critical role in dishing out a good biryani – some recipes call for very limited use of spices while others use more than 15 different spices. Meat or chicken is often the main ingredient, though, in some coastal varieties, fish, prawns, and crabs are also used.

They have honed their techniques, know the right proportions of spices and ingredients, and have developed their unique methods to achieve the desired flavors. With practice, you can also improve your biryani-making skills at home.