chicken biryani recipe in homemade different ways
1. Traditional Chicken Biryani:
Ingredients:
- 2 cups basmati rice
- 500 grams chicken, cut into pieces
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 4 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit lengthwise
- 1/2 cup plain yogurt
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon biryani masala powder
- 1 teaspoon garam masala powder
- A handful of fresh coriander leaves, chopped
- A handful of fresh mint leaves, chopped
- 4 cups water
- Salt to taste
- Ghee or vegetable oil for cooking
Instructions:
1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
2. In a large pan, heat some ghee or vegetable oil. Add the sliced onions and cook until they turn golden brown. Remove half of the fried onions and set them aside for garnishing.
3. In the same pan, add the minced garlic, grated ginger, and slit green chilies. Sauté for a minute until fragrant.
4. Add the chicken pieces to the pan and cook until they are browned on all sides.
5. Stir in the chopped tomatoes, red chili powder, turmeric powder, biryani masala powder, and salt. Cook for a few minutes until the tomatoes are soft and the spices are well combined.
6. Reduce the heat to low and add the plain yogurt to the pan. Mix well and cook for another 5 minutes.
7. In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice to the boiling water. Cook the rice until it is 70-80% cooked, then drain the water.
8. Layer the partially cooked rice over the chicken mixture in the pan. Sprinkle the garam masala powder, chopped coriander leaves, and mint leaves over the rice.
9. Drizzle some ghee over the rice. Cover the pan with a tight-fitting lid and cook on low heat for 20-25 minutes, or until the rice is fully cooked and fluffy.
10. Remove from heat and let it rest for a few minutes. Garnish with the reserved fried onions. Serve hot with raita or a side salad.
2. Instant Pot Chicken Biryani:
Ingredients:
- 2 cups basmati rice
- 500 grams chicken, cut into pieces
- 1 onion, thinly sliced
- 2 tomatoes, chopped
- 4 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit lengthwise
- 1/2 cup plain yogurt
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon biryani masala powder
- 1 teaspoon garam masala powder
- A handful of fresh coriander leaves, chopped
- A handful of fresh mint leaves, chopped
- 2 cups water
- Salt to taste
- Ghee or vegetable oil for cooking
Instructions:
1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
2. Turn on the Instant Pot and select the sauté mode. Heat some ghee or vegetable oil in the pot.
3. Add the sliced onion, minced garlic, grated ginger, and slit green chilies. Sauté for a minute until fragrant.
4. Add the chicken pieces to the pot and cook until they are browned on all sides.
5. Stir in the chopped tomatoes, red chili powder, turmeric powder, biryani masala powder, and salt. Cook for a few minutes until the tomatoes are soft and the spices are well combined.
6. Cancel the sauté mode and switch to pressure cook. Add the plain yogurt, chopped coriander leaves, and mint leaves to the pot. Mix well.
7. Add the soaked and drained rice to the pot, followed by 2 cups of water. Gently mix everything together.
8. Close the lid of the Instant Pot and set the pressure release valve to the sealing position. Cook on high pressure for 6 minutes.
9. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then manually release the remaining pressure.
10. Open the lid and fluff the rice with a fork. Serve hot with raita or a side salad.
3. Oven Baked Chicken Biryani:
Ingredients:
- 2 cups basmati rice
- 500 grams chicken, cut into pieces
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 4 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit lengthwise
- 1/2 cup plain yogurt
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon biryani masala powder
- 1 teaspoon garam masala powder
- A handful of fresh coriander leaves, chopped
- A handful of fresh mint leaves, chopped
- 4 cups water
- Salt to taste
- Ghee or vegetable oil for cooking
Instructions:
1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
2. In a large oven-safe pan, heat some ghee or vegetable oil. Add the sliced onions and cook until they turn golden brown. Remove half of the fried onions and set them aside for garnishing.
3. In the same pan, add the minced garlic, grated ginger, and slit green chilies. Sauté for a minute until fragrant.
4. Add the chicken pieces to the pan and cook until they are browned on all sides.
5. Stir in the chopped tomatoes, red chili powder, turmeric powder, biryani masala powder, and salt. Cook for a few minutes until the tomatoes are soft and the spices are well combined.
6. Reduce the heat to low and add the plain yogurt to the pan. Mix well and cook for another 5 minutes.
7. Preheat the oven to 350°F (180°C).
8. In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice to the boiling water. Cook the rice until it is 70-80% cooked, then drain the water.
9. Layer the partially cooked rice over the chicken mixture in the pan. Sprinkle the garam masala powder, chopped coriander leaves, and mint leaves over the rice.
10. Drizzle some ghee over the rice. Cover the pan tightly with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes until the rice is fully cooked and fluffy.
11. Remove from the oven and let it rest for a few minutes. Garnish with the reserved fried onions. Serve hot with raita or a side salad.
Enjoy your delicious chicken biryani prepared
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