Restaurant Style Chicken Biryani is a delicious and Authentic Chicken Biryani in Indian Restaurant Style prepared at home. This easy recipe of restaurant Chicken Biryani is very awesome at most Indian restaurants. Its taste is so mouthwatering that it has become famous all over. This is also chicken pakhi biryani / chicken pakki biryani, and a very simple one pot meal. Check out how to make Chicken Biryani at home
This delicious Indian restaurant chicken Biryani recipe is prepared mostly at parties, occasions, weddings and even during weekends at home. Biryani is another favorite dish I enjoy from my childhood at parties or restaurant.
Instead of ordering biryani from restaurant, its better to try preparing this authentic chicken biryani recipe at home. Try preparing it and you will really enjoy it.
The Taste and flavors of this delicious recipe of Authentic Restaurant Chicken Biryani comes from the spices used for marination and the long grain basmati rice used. This rice used show be little aged for better taste. Check here for long grain basmati rice.
Biryani is prepared using different methods and it varies according to the regions. Different types of biryani are like Hyderabadi Biryani, Lucknowi / Awadhi Biryani, Ambur Biryani, Malabar Biryani and others.
Different types of Biryani
- Pakki Biryani: Here the meat is cooked separately first and the further cooked with the partially cooked rice. This particular recipe is for chicken pakhi biryani / pakki chicken biryani.
- Kacchi Biryani: Here the meat is marinated with spices and curds for few hours. And Then Further cooked along with the partially cooked rice. Check here Hyderabadi Chicken Dum Biryani Recipe for chicken kacchi biryani. Also check our Hyderabadi Restaurant Style Chicken 65 Recipe.
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How to Make Restaurant Chicken Biryani More Tasty?
To Make Indian restaurant style chicken Biryani more tasty, its important to use good quality basmati rice and good quality spice powder. Fresh mint leaves will give a good aroma to chicken biryani along with fried onions and fresh curds. And the saffron gives good flavor and aroma.
Is Restaurant Style Chicken Biryani Too Spicy?
No, its not too spicy. And again the chicken biryani spices can be adjusted to your taste. Adjust the red chilli powder and the green chilies used in the biryani according to your taste.
And Try Our Other Chicken Recipes
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How To Make Chicken Biryani in Indian Restaurant Style at Home
- For Easy Indian Restaurant Style Chicken Biryani Recipe, take the wok, heat the oil, and fry the sliced onions till golden brown and keep them aside and keep the oil remaining.
- Grind together the mint leaves, coriander leaves and green chillies to a coarse paste for marination.
- Marinate the chicken with curds / yoghurt, ginger garlic paste, turmeric powder, kashmiri chilli powder, cumin seeds powder, garam masala powder, lemon juice, grinded paste (mint leaves (pudina), coriander leaves (cilantro), green chillies) and salt. Keep it for marination for atleast 2 hours or overnight in the fridge (longer duration is better, makes the chicken softer).
- After marination is done, wash the rice very well. Soak it in water for 30 – 35 minutes and then drain it and keep it aside. Next boil water in a cooking vessel and add the whole spices (bay leaves, cloves, cardamons, cinnamon sticks broken, aniseed, mace, caraway seeds, mint leaves, ghee) and salt. Taste the water, its taste has to be little salty. And cook the rice till it is 80 percent cooked and then drain the rice with the colander. Before cooking the rice, take the saffron , soak and mix it well in hot milk.
- Next when the rice is getting cooked, add half of the fried sliced onions to the marinated chicken and mix very well. Then heat 2 tablespoons oil left from the fried onions to a heavy bottom pan and add the marinated chicken. Mix well and cook for 30 – 40 minutes, on medium flame. Cook this with the pan uncovered and the chicken becomes soft and gets cooked. Taste and add something extra if needed.
- Now take the thick bottom cooking pan and add 2 tablespoons ghee to it at the bottom. Then add the cooked chicken at the bottom and the parboiled rice on top evenly. Now sprinkle the other half of fried onions, mint leaves and saffron mixed with hot milk on top evenly with two tablespoons of oil remaining from the fried onions.
- Cover this cooking pan with aluminium foil sheet and close the lid very tightly. Make a wide tawa or griddle hot on high heat. Place the biryani pot and cook for 2 – 3 minutes. Then make the heat low and cook for another 10 – 15 minutes. Put the flame off and do not open the lid. Let it rest to get cooked from inside for another 15 minutes. And Finally the Authentic Chicken Biryani Restaurant Style is ready to be served.
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Sides That Go Well With Chicken Biryani in Restaurant Style
Authentic Restaurant Chicken Biryani tastes better with any type of raita. Raita is mostly prepared with curds, chopped onions, cucumber, and tomatoes. Boondi Raita also goes very well. Sliced Vegetables, mirchi ka salan, and pickle also go very well with this chicken pakki biryani.
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Chicken Biryani Indian Restaurant Recipe, How to Make Chicken Biryani at Home
Ingredients
- Fried Onions
- 4 medium sized onions
- 3/4 cup vegetable oil
Chicken Biryani Marination
- 1 kg chicken cut and clean (prefer chicken drumsticks and thighs)
- 5 tablespoons chopped fresh coriander leaves dhania
- 5 tablespoons fresh mint leaves cilantro (pudina)
- 4 - 5 green chilies
- 1/2 cup fresh curds / yogurt beaten
- 2 tablespoons ginger garlic paste
- 1 -2 teaspoons kashmiri chilli powder according to taste
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin seeds powder
- l tablespoon garam masala powder
- l lemon juice extracted
Biryani Parboiled Rice
- 3 cups basmati rice
- 2 bay leaves tej patta
- 6 cloves laung
- 4 cardamons elaichi
- 2 inch cinnamon sticks broken
- 1 star anise phool chakra
- 1 teaspoon caraway seeds shahi jeera
- 4 tablespoons mint leaves
- 1 tablespoon ghee clarified butter
- salt to taste
- Other Ingredients for Restaurant Style Chicken Biryani
- 1/2 teaspoon saffron optional
- 3 tablespoons hot milk optional
- 1/2 teaspoon garam masala
- 3 tablespoons chopped coriander leaves
- 3 tablespoons chopped mint leaves
- fried onions remaining
- 2 tablespoons desi ghee clarified butter
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Instructions
- Brown Onions for Restaurant Style Chicken Biryani Recipe
- Cut these onions to very thin slices. Keep them on tissue paper to absorb moisture and make it dry.
- Heat oil in a thick bottom cooking pan and fry the sliced onions on medium flame, till golden brown. Fry them stirring regularly. Put the fried onions on kitchen tissue paper to absorb the excess oil on it.
- Keep the onions aside. If fried earlier it can be stored in an air tight container.
Marination for Chicken Biryani Indian Restaurant Style
- Grind mint leaves, coriander leaves, and green chillies to a coarse paste for marination.
- Add thin cuts on the chicken for the masala to get well absorbed.
- For Chicken, Marination take the curds/yogurt, ginger garlic paste, turmeric powder, Kashmiri chilli powder, cumin seeds powder, garam masala powder, lemon juice, ground paste (above), and salt and mix it very well with the chicken.
- Let it marinate for at least 2 hours or overnight in the fridge. It's better to marinate for a longer duration as it makes the chicken softer.
Parboiled Rice for Restaurant Style Chicken Biryani
- Wash the rice very well with water. Then soak it in water for 30 – 35 minutes and then drain it and keep it aside.
- Boil water in a cooking vessel and add the whole spices (bay leaves, cloves, cardamons, cinnamon sticks broken, aniseed, mace, caraway seeds, mint leaves, ghee) and salt.
- Taste the water, its taste has to be little salty. If necessary you can little more salt. Add the drained rice.
- Let the rice get cooked up to 80 percent. Then drain the water out with the colander and keep the rice aside.
How to Make Authentic Chicken Biryani
- Take half of the fried onions and mix it with marinated chicken very well.
- In a heavy bottom pan heat, 2 tablespoon oil left from the fried onions. And add the marinated chicken and mix well.
- Cook for 30 - 35 minutes, on medium flame. Let it get cooked with pan uncovered.
- Cook till the chicken becomes soft.
- Check the taste and adjust the salt and chilli powder if necessary.
Chicken Biryani Layering
- Before cooking the rice, take the saffron, soak and mix it well in hot milk.
- Take the thick bottom cooking pan and add 2 tablespoons ghee / clarified butter at the bottom
- Add the cooked chicken at the bottom and the parboiled rice on top evenly.
- Then sprinkle the other half of the fried onions, mint leaves, garam masala, and saffron mixed with hot milk on top evenly with two tablespoons oil (remaining from of fried onions)
- Cover this cooking pan with aluminum foil sheet and close the lid very tightly. Take a wide tawa or griddle and make it hot on high heat.
- Place the biryani pot and cook for 2 – 3 minutes. Then make the heat medium and cook for another 10 – 15 minutes. Then put the flame off.
- Do not open the lid , let it rest for the biryani to get cooked from inside for another 15 minutes.
- And Finally, the Indian Restaurant Style Chicken Biryani is ready to be served.
Notes
- Soak the Basmati Rice, when the basmati rice is cooked and the chicken marination is nearly done.
- Any frying pan can be used if you don't have a thick bottom cooking pan, to fry onions.
- And use of any broad cooking vessel, place this vessel on the tawa to distribute proper heat.
- Make changes to your salt and chilli in according to your taste
- If you don't have aluminium foil, dough can be used to seal the utensil,.
- Chicken marinated at night in refrigerator tastes better.
Delicious Recipe
It was simple and easy biryani recipe. After a long time prepared biryani at home. My hubby also enjoyed it.
Great biryani. It was tasting awesome like a restaurant dish.