Chicken Biryani Recipe

Kritunga Chicken Biryani

As we Remember the phrase Chicken Biryani We couldn’t stop mouth watering to eat.chicken Biryani is one of the most loved dish in India also this chicken biryani has a rich history The word “Birian”, which originally meant “to be fried before cooking”, comes from Persia. Every state in India has its unique cuisine and preferences. Most of the time, we assume that chicken biryani recipe is exclusively famous in Hyderabad, although Lucknow, Kolkata, Chennai, and Sindhi have other forms of biryani that taste different.Do we know that the chicken biryani was bought by a conqueror of Turk Mongol, Timur brought the recipe of chicken biryani to India in 1398. Nowadays this recipe has a different aroma,texture and taste in its biryani.The deep crispness of the spices used to cook biryani in the southern part of India is inimitable.Biryani was also ranked the most googled dish of 2020.

The Biryani ingredients which are required to prepare a Chicken biryani are

  • Chicken
  • Basmati rice for biryani
  • Ghee
  • Nutmeg
  • Pepper
  • Cloves 
  • Cardamom
  • Cinnamon
  • Bay leaves
  • Coriander 
  • Ginger
  • Garlic
  • Green chiles (optional)
  • Mint leaves
  • Onions
  • Saffron

These are the essential ingredients which are used to cook chicken biryani and this is served with a Masala salan( masala curry) and Raita (curd with raw onion and chillies).

Let’s get to know the step by step process of preparing a chicken biryani.

This chicken biryani recipe needs 1 kg (one kg) of chicken. It depends on how many people are eating. 

Cut these chicken pieces into slits and take into a bowl  

  • 6  tablespoons of yogurt (curd)
  • 2 tablespoons of ginger garlic paste
  • 2 tablespoons of garam masala (biryani masala)
  • 1 tablespoon of  salt
  • 1 tablespoon of  turmeric powder
  • 2 tablespoon of red chili powder ( depends on how much spice you prefer to eat)
  • 1 tablespoon of  lemon juice 

Mix everything well in a container, cover it with a vessel and keep the chicken aside for an hour or 2 hours in the fridge. So that masala’s can accumulate everything which we have mixed in it .

Meanwhile add 4 cups of basmati rice to a large pot and rinse it for at least 2 times soak it in fresh water for 20 – 30 minutes  

Now let’s cook chicken 

Heat ghee or oil in a pot or pressure cooker. Make sure you use a huge one for this 

  • Take 2 bay leaf
  • 3-6 cardamoms
  • 10 – 12 cloves
  • 2inch cinnamon piece
  • 3 spoons caraway seeds (shahi jeera)
  • 2starnd of mace

Add sliced onions on a medium heat, fry them stirring often until they turn light brown. Make sure the onions turn light brown for sure.

  • Now add chicken & saute until it becomes pale for 5 minutes.
  • Check if the chicken is soft,tender & completely cooked
  • Now once check the taste and add salt if needed.
  • Mix it well and spread it in a single layer.
  • Layer drained rice all over the layer of chicken spread
  • Pour 6 cups of water and add salt to it,take a spoon and taste the water.
  • Finally cover the pot or cooker

If cooking in the cooker, wait for the 1 whistle later to remove the cooker from the burner to stop cooking further.Then wait for a few minutes and gently remove the vessel from it.  

Thus, this is a detailed process of making a chicken biryani.

Take a tour to jagavi’s kritunga for the best chicken biryani where taste and quality matters the most. 

5 faqs

What is biryani?

Indian cuisine is famed for its Biryani dish, which is cooked with specially marinated chicken with well-seasoned and well-boiled rice. On top of the marinated chicken which is loaded with different types of masala’s.

What makes biryani and pulao different from one another?

The two basic components of biryani are rice and meat, and the rice is frequently stacked. However, the major component of pulao is mince (keemo), which can also be stacked, but the masala is prepared differently than in biryani, which marinates outside of the cooker.

What kind of masalas do you use for biryani and other indian meals?

We only work with premium ingredients. We never use pre-made masalas since they go against our morals and because they are packed with preservatives.

What is the difference between hyderabadi and bombay biryani?

There are many different kinds of biryani, and each one is distinctive in its own way. Some of the well-known varieties are the ones from Lucknow, Calcutta, and Thalasseri. The most authentic version of our biryani is a cross between Bombay and Hyderabad.

Is it compulsory to use saffron or color in chicken biryani?

It’s not compulsory, it’s optional to use saffron. We use pure saffron. Never color as this spoils the taste of the food.

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