Chicken Biryani Recipe | Restaurant Style Chicken Biryani | Easy Biryani at Home

Описание: Chicken Biryani Recipe | Restaurant Style Chicken Biryani | Easy Biryani at Home


Today I’m sharing a delicious 1 kg Chicken Biryani recipe made with fragrant basmati rice, fresh herbs, whole spices, and juicy chicken. This biryani is full of rich flavors and perfect for lunch, dinner, or special occasions.

In this video you will learn how to cook restaurant-style chicken biryani step by step — from preparing the masala, cooking the chicken gravy, boiling the rice, and finally layering it for perfect dum biryani.

The combination of mint, coriander, curd, spices, and tender chicken gives this biryani an amazing aroma and taste that everyone will love.

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Chicken Biryani (1 kg)

Ingredients

Rice & Chicken
• Basmati Rice – 1 kg (wash 3 times and soak for 1 hour)
• Chicken Curry Cut – 1 kg (wash 3 times)

Whole Spices
• Oil – 200 g
• Cinnamon – 1 g
• Clove – 1 g
• Cardamom – 1 g
• Star Anise – 1 g

Herbs
• Fresh Coriander Leaves – 15 g (chopped)
• Fresh Mint Leaves – 15 g (chopped)

Paste
• Ginger – 100 g (paste)
• Garlic – 50 g (paste)

Masala
• Red Chilli Powder – 15 g
• Salt – 40 g

Other Ingredients
• Curd (Yogurt) – 200 g
• Green Chillies – 3 (slit)
• Tomato – 400 g (sliced)
• Water – about 3–3.8 L

⸻

Cooking Method
1. Heat oil in a pan and add sliced onions.
Fry until the onions become golden brown.
2. Add the whole spices:
• Clove
• Cardamom
• Cinnamon
• Star anise
3. Add:
• Coriander leaves
• Green chillies
• Red chilli powder
4. Add ginger paste and garlic paste and cook for about 5 minutes.
5. Add:
• Mint leaves
• Salt
• Curd
• Tomato slices
Sauté everything for 5 minutes.
6. Add 800 ml water and bring it to a simmer.
7. Add the chicken curry pieces and cook until the chicken starts cooking well.

⸻

Rice Preparation
• Wash the rice 3 times and soak for 1 hour.
• Use about 3 liters of water for boiling 1 kg rice.
• Add salt when the water starts boiling.
• Boil the rice until 60–70% cooked.

⸻

Final Step
• Layer the partially cooked rice and chicken gravy in a pot.
• The level of rice and gravy should be equal.
• If needed, add some drained rice water to adjust moisture.
• Cover and cook on dum (slow steam cooking) until fully done.

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