The Soul of South Asian Cuisine
Biryani is not just a dish—it’s an emotion that unites South Asia in its love for fragrant rice, tender meat, and rich spices. Originating from the Persian word “birian” (which means “fried before cooking”), biryani made its way into the Indian subcontinent through Mughal kitchens and became an iconic part of regional cuisines, from the Hyderabadi Nizams to the Karachi streets.
What makes biryani truly special is its versatility. Whether it’s chicken, mutton, beef, seafood, or vegetables, every community adds its own touch. Some prefer the layering technique (dum biryani), while others mix everything together (kacchi or pakki styles). But one thing remains constant: biryani is a celebration on a plate.
Now, let’s dive into a classic chicken biryani recipe that brings both flavor and tradition to your table.
Traditional Chicken Biryani Recipe:
Ingredients:
For Marination:
- Chicken – 1 kg (cut into pieces)
- Yogurt – 1 cup
- Ginger garlic paste – 2 tbsp
- Red chili powder – 2 tsp
- Turmeric powder – 1/2 tsp
- Garam masala – 1 tsp
- Lemon juice – 2 tbsp
- Salt – as needed
For Rice:
- Basmati rice – 4 cups (soaked for 30 minutes)
- Whole spices – 4 cloves, 2 cardamom, 1 bay leaf, 1 cinnamon stick
- Salt – 1.5 tbsp
For Biryani:
- Onions – 4 large (thinly sliced)
- Tomatoes – 2 large (chopped)
- Green chilies – 4 (slit)
- Fresh coriander and mint leaves – 1 cup (chopped)
- Saffron – a few strands (soaked in 3 tbsp warm milk)
- Oil – 1/2 cup
- Ghee – 2 tbsp
Instructions:
1. Marinate the Chicken:
In a large bowl, combine chicken with yogurt, ginger garlic paste, red chili powder, turmeric, garam masala, lemon juice, and salt. Mix well and let it marinate for at least 2 hours (overnight for best results).
2. Prepare the Rice:
In a large pot, boil water with salt and whole spices. Add soaked rice and cook until it’s 80% done. Drain and set aside.
3. Fry the Onions:
In a deep pot, heat oil and fry the sliced onions until golden brown. Remove half for garnishing.
4. Cook the Chicken:
In the same pot with remaining onions, add tomatoes and green chilies. Cook until tomatoes soften. Add the marinated chicken and cook until it’s tender and oil separates from the masala.
5. Layer the Biryani:
Lower the heat. On top of the cooked chicken, sprinkle chopped mint and coriander, half of the fried onions, and a few tablespoons of saffron milk. Layer the cooked rice over it. Repeat layers if necessary. Pour 2 tbsp ghee on top.
6. Dum Cooking (Steaming):
Seal the pot with foil or dough and place the lid tightly. Cook on low flame for 20–25 minutes. Alternatively, place a heavy pan underneath and let it steam.
7. Serve Hot:
Gently fluff up the rice before serving. Garnish with the remaining fried onions and fresh herbs. Serve with raita, salad, or boiled eggs.
Final Note:
Biryani is more than a recipe—it’s an experience of aroma, texture, and flavor. Whether you’re celebrating a wedding, a festival, or a family gathering, biryani brings everyone to the table. Enjoy the magic of every spoonful.