So happy to be back on Jamie Oliver’s Food Channel this month celebrating National Curry Week! I am sharing a really simple chicken biryani that is delicious and full of flavour. This is a perfect recipe for anyone looking to attempt a biryani as an introduction. I have used readily available ingredients and minimize on cooking time. Using leftover cooked rice for this recipe is great too. Was an absolute feast when I cooked it for the team needless to say its a crowd pleaser and great for a family gathering!
Chicken & Almond Soup And Pineapple Up-Side Down Cake With Vanilla Custard - Here is a wonderful desert, warm pineapple upside-down cake with vanilla flavour custard will melt in your mouth. Mar 20, 2012 Anjali Pathak shares her simple family recipe for chicken biryani. View the full recipe here: Register with loveFOOD to.
Method
- Jun 08, 2018 Chicken Biryani is one of the more complicated rice dishes in Indian/pakistani cooking. Being quite an amateur cook I still managed to cook up a feast with this single dish and my hubby is still licking his fingers! I am never looking for another biryani recipe after this.
- In another pan add water, salt and rice and bring to boil to half cook the rice and once its half cooked drain the water and keep aside. Now in a heavy bottomed biryani bowl, add the marinated chicken and spread at the bottom of the bowl.
Marinate the chicken in greek yoghurt, turmeric, chilli powder and salt. Set aside and marinate for 20 minutes or overnight.
Heat the oil in a heavy bottom saucepan over medium heat. Add the green cardamom and cumin seeds fry for a few seconds. Add the sliced onion and fry for 10-12 minutes over a medium flame. Add the chopped tomatoes and fry stirring well for 3 minutes. Mash with the back of the spoon as they soften. Add the tomato puree and continue to fry for a further minute. Add the slit chillies along with the ginger and garlic paste. Fry for a minute
Add the coriander powder, stir well and turn the heat low. Now add the marinated chicken mixing well. Now turn the heat back to medium and continue cooking the chicken for 3-4 minutes to seal the chicken pieces. Season to taste. Lower the heat and simmer with the lid on for 5 minutes. Stir the chicken half way through cooking making sure it doesn’t stick to the bottom of the pan. Add 50 mls water if it is too thick.
Take the pan off the heat and put half the rice over the chicken followed by half the saffron milk, pinch of garam masala, 1 tbsp mint and 1 tbsp coriander. Layer the remaining rice and add the rest of the garnish ingredients.
Put the lid back on and put the saucepan back on a very low flame for 5 minutes. Turn the heat off and leave the biryani to rest for 10 minutes. Serve warm with a choice of raita and onion salad.
This looks delicious. In the video you serve it with a Masala but I can’t find a recipe posted on the website for one! Could you please post one for the one you make on food tube?
Hi Maunika!
Yes, your fame has arrived in Poland. First of all, I want to thank you for bringing the Indian food to my family table. I have finally found proper recipes that taste just great. Everything that I cooked before and thought was Indian, didn’t even stand anywhere near what I’m getting now while cooking according to your recipes.
I have my parents coming over for dinner tomorrow and I’m going to serve the Biryani. I started with butter chicken and have now ordered some more spices following your Spice Pantry.
The take away stuff that you get in the UK, normally drowns in sauces and this was my mistake. I took it for granted that a curry must drown in sauces. Thank you for curing that misconception.
Please keep it coming, you are my curry cook star!
धन्यवाद!!!
So lovely to hear this! And wonderful to see your cooking recipes for the family too. Thank you for your lovely comments and happy cooking:)
Another ask for the masala sauce recipe to accompany this biryani please Maunika!
Will be on the website soon so make sure to subscribe!
I made this biryani. The instructions are suited, thus resulting in a yummy biryani with no hassle. 😀 I think I am going to try your other recipes too.
Thank you Maunika.- Sarah AlZaman
- Antipodian Gula
This was great & a hit with my friends. One question – how much milk do I use with the pinch of saffron? I’ve never used saffron before so i had no idea. Thanks!
2-3 tablespoons of warm milk should be plenty. Enjoy!
- Henna Hemnani
Hi! Is it possible to use this same recipe to make a turkey biryani? Wanted to make an Indian dish for some friends for Christmas!
Yes ofcourse! If you have leftover turkey add it along with the rice just to warm through. Will be delicious. Merry Christmas!
- CandyPerfumeGirl
I would not waste any saffron on this. It is a very delicate spice and the cardamom and garam masala annihilate its delicate scent. Also, try actually saffron powder. Take a mortar and pestle and grind the strands. This way it dissolves faster in the hot water or milk and you dont waste any by using strands, which never fully dissolve.
I also use a large pot for layering rather than a pan and i add garlic and ginger paste (as well as lemon juice and garam masala) to the marinate. I have never seen bryani made like this before though so it may be interesting to try…
How would you make a vegetarian version? I was thinking about maybe replacing the chicken with sliced potato, courgette and aubergines. I’m concerned that they may become mushy or make the biryani too watery. Please suggest what I should do. Your finger tattoo is very cool by the way!
Also, could I divide the vegetables/ chicken and put half at the bottom, then the layer of rice and spices, then the sauce and vegetables/ chicken again ??
Thank you so much for your website. I’m enjoying going through it and hope to keep making your recipes 🙂
If I made this for a large party can I cook it, freeze it, then reheat it on the day?
Best thing to do is make the chicken and the base sauce. Freeze it and then on the day of you party layer it all. Will taste delicious. Hope your guests enjoy the feast!:)
Hi seems a little complicated since I’m not so good at making biriyani (veg) but I know nothing is impossible so wish me luck!
- Neha Niranjan
Hi…tried biryani fr d 1st tym…turnnsss out to b amaznnn…thanku Maunika fr sharing such a BEAUTIFUL masterpiece…:)
- Noori
Hi, can I ask how many mugs of rice would 300gms look like? It’s just that I am used to using mugs rather than measuring in grams. Thanks!
I do the same! Assuming you’ve got kitchen scales, why not weigh your rice by the mug full so you’ll know for the future? 🙂
I use 1 3/4 cups of basmati rice and 500g of chicken. Everything else I keep the same proportions. Works out perfectly.
I just made this for my families Father’s day dinner and it was so delicious. This recipe is a keeper. My first attempt at Biriyani
- Kathy Parkinson
Hi, I would love to try this however I am not a big dairy person and would only ever use fat free yogurt and skimmed milk. I also hate coriander. Is this not the dish for me?!!
I’ve cooked this twice and is now a complete favourite amongst the family!
really quite easy to do and the taste is just equisite!So lovely to hear this! Thank you for trying the recipes:)
im making this for the 3rd time as i love it and so does the family but at the end u add i think u said masala sauce but i cant find out how to make the sauce
In the search box if you type ‘salan’ the sauce recipe link will come up. So happy to hear you’ve enjoyed it!
Made this for my mothers 75th birthday party. She loves chicken biryani, and we all loved this recipe specially with the addition of fresh mint and coriander in the rice. Great to make for a crowd with a few salads. Will be doing this again
- Tina Struebig
Wow! My 14 year old found this recipe and cooked it. So aromatic and flavoursome. A definite keeper!!
- Ann Kerr
Can’t this be prepaired and refrigerated for later or once layered should it be cooked in the oven immediately?
Prepare the chicken and refrigerate. Then reheat chicken and layere with rice. Hope you like it!:)
I LOVE biryani – thanks for sharing an easier one to make ? can’t wait to cook this!
Hope you enjoy it! An easier version of a classic biryani:)
Made your biryani today, after a botched attempt with a more complicated recipe a few weeks ago. Very happy with the results 🙂 Thank you for your recipe!
Thank you thank you! Its a great recipe as a starting point for biryani. You must also try the Lamb biryani recipe its so delicious:)
Made this today but ruined the flavor didn’t know how much saffron milk to put in and put in way too much
Thank you for your comment! As the recipe mentions you need a pinch of saffron. Hope you try it again!
It didn’t say how much milk so I just kind of guessed…
But I tasted it throughout and it was a lovely trasting dish that I will make again….
And even though I used too much milk it still tasted ok
Hi can i use mutton instead of chicken and follow the same recipe?
Yes of course just adjust cooking times as mutton will need longer to cook or you could try this recipe for Lamb Biryani too http://maunikagowardhan.co.uk/cook-in-a-curry/gosht-ki-biryani-lamb-biryani-cooked-in-layers-with-saffron-butter-and-whole-spices/
- Kelly
Making this for the first time, was wondering if there is a sauce that can go with it. Can’t wait to try it. Fingers crossed it works out.
Absolutely! Leftover turkey is great in this recipe also perfect in this easy pulao recipe too http://maunikagowardhan.co.uk/cook-in-a-curry/easy-indian-chicken-pulao-with-cardamom-cloves-and-basmati-rice/
Excellent thank you. Is there a curry sauce that I could do with it
Hoping for a curry sauce or some sort of hot sauce to go with my biryani ??
Try the Mirch Salan recipe http://maunikagowardhan.co.uk/cook-in-a-curry/a-big-fat-indian-wedding-feast-hyderabadi-mirchi-ka-salan/
- Sue R
Would love to make this but my son has diary allergy. Is there a substitute for yogurt?
You could try dairy free coconut yoghurt or perhaps use ground cashewnut paste. Hope that helps!
Hello Maunika ! A fan from France ! I just love your website full of amazing recipes. It became my favorite for indian food so at first thank you for sharing with us !
I looking for a sauce to eat with your famous biryani .. can you give me a recipe ou advices please ? Thank you !- Nada
I will be trying this recipe this coming Friday; it looks yummy.
Is there a recipe to make the sides you have mention
ed in the video? .. I would like to know the recipe for onion Salad and the gravy. - Sara
Lovely recipe full of delicious flavours and easy to make! I’ll certainly try more recipes from this website as they look very easy to follow.
I made this last night and I have to say it is the best curry I have ever made, by a very long way. Lamb rogan josh is the next one on my to do list (that is my favourite curry).
Maunika, this recipe is excellent. I’ve made it about half a dozen times in the last 3 months. Thanks!
Such an awesome and easy dish! I made it with uncooked rice and it was yum! The raita at the end is a must!
Cookbook | Ingredients | Recipes
| Chicken Biryani | |
|---|---|
| Category | Rice recipes |
| Servings | 2 |
Serves 2
Ingredients[edit]
- 2 cupsrice (preferably Basmati)
- 500g (1 lb) chicken
- 6 tablespoonsoil
- 300 ml (10 oz) yoghurt
- 3 cloves of garlic, crushed and chopped
- 1.5 cm ginger, peeled and sliced
- 5 large onions, chopped
- ½ cup tomatoes, puréed
- 2 chilis, chopped
- 1 teaspoonturmeric powder
- 5-6 strands saffron
- 8 cloves
- 10 cm (4 inches) cinnamon stick
- 5 black pepper corns
- 8 cardamom pods
- 1 teaspoon cumin
- Salt to taste
Jul 19, 2019 Traditional Chicken Biryani By Our Grandpa Chicken Dum Biryani Different Style. Category Howto & Style; Show more Show less. Get Chicken Biryani Recipe from Food Network. 2 pounds chicken pieces (legs and breasts) 4 garlic cloves. 1 (2-inch) piece fresh ginger, 1-inch wide.
Procedure[edit]
- Cook soaked and washed rice.(Preferably Basmati Rice)
- Marinate the chicken in lemon juice, yoghurt, ginger, garlic, salt, turmeric powder, cumin powder, cloves, chillis, chopped tomatoes, tomato purée
- Heat oil in a cooker and add onions, cook till onions turn golden brown. Add these to the chicken.
- Grease a heavy bottomed deep and wide mouthed pan. Place a layer of rice. Put in the masala (the chicken and marinade) Top with the rest of the rice and put the saffron on top
- Heat in the oven for 1 - 1½ hours at 150°C (300°F); to check whether ready, cut into a piece of chicken to see if it is cooked.
- Serve the biryani with yoghurt on the side
How To Cook Chicken Biryani Video Download Video
External links[edit]
- Briyani.Net An website exclusively dedicated for Biryani and allied dishes