Chicken Biryani Indian Restaurant Recipe, How to Make Chicken Biryani at Home
Servings: 8 Persons
Total Time: 3 hours
Prep Time: 2 hours
Cook Time: 1 hour
Restaurant Biryani Recipe is a very simple and easy chicken biryani dish. This Indian Biryani is also called Chicken pakhi biryani / chicken pakki biryani. Here the chicken is marinated and cooked first and then added with cooked rice in layers. It is delicious Indian Style restaurant chicken biryani. Check here on how to make authentic 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
Before Start: If you prepare this, please leave a review and rating to let us know how you liked the recipe! It helps us in our business success and enables us to keep offering free recipes.
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.
Did You Make this Recipe?Tag on Instagram @debzrecipes or hashtag #debzrecipes !