Chicken Biryani | Murgh Dum Biryani Recipe



A quick biryani recipe that is easy to prepare and delicious to savour. 

A delicacy that excites every taste bud, Biryani, needs no introduction. Biryani has been a fundamental part of Indian cuisine ever since Mughals introduced it in the 14th century.  This aromatic and wholesome meal is rich in tantalising flavours that make it perfect to celebrate any extraordinary moment or to make any moment extraordinary.

Table of Content
  1. Types of Biryanis
  2. Ingredients 
  3. Step by step recipe 
  4. FAQ about Biryani
  5. Recipe Card

 

Types of Biryani:

Every state has their own version of biryani. Here’s a short glimpse of chicken biryani and other biryanis that you can find in different parts of the country.

Mughlai Biryani: This traditional biryani was and is prepared using perfectly spiced meat chunks with kewra scented rice.

Lucknow Biryani: Also known as ‘Awadhi Biryani, this version has meat marinated in curd and herbs. It is less spicy and has a soothing aroma.

Hyderabadi Biryani: Spicy, meaty with a liberal saffron colour, Hyderabadi biryani is made in the form of Dum.

Bombay Biryani: A melting pot of different flavours, Bombay biryani uses dried plums and kewra water for extra zest and sweetness.

Thalassery Biryani: Thalassery Biryani is loved for its beautiful mix of sweet and savoury flavours along with the use of soft chicken wings and mild Malabar spices.

Confused by all the names and variations? Well, we have the simplest chicken biryani recipe that anyone can cook with 100% delicious result. This chicken biryani recipe uses dum cooking style with rice and meat being partially cooked then layered and eventually cooked together under a tight-fitting lid to retain aroma.

This easy-to-cook chicken biryani recipe has a tender texture, rich flavour, juicy chicken marinated in aromatic spices. For this chicken biryani recipe, we have not marinated chicken in curd but in a spicy mixture of easily available spices, and garlic and ginger paste. The onions are fried till fully caramelised. We have also used milk to boil the rice to make the grains extra fluffy and soft, and used a potent array of whole spices and ghee to enhance its flavour.

 

Ingredients for chicken Biryani:

Chicken –We recommend you to use thighs or drumsticks and avoid breast meat as it will get dry during the course of cooking.

Marination – The chicken is marinated with ginger and garlic paste along with fresh herbs and spices.

Spices – Use ground spices like garam masala, ground cinnamon, Biryani masala, green cardamom, cumin, bay leaves, saffron for authentic flavour.

Onions – Fried onions make an important component of a delicious biryani. Use a lot of them while cooking as well as layering.  

Ghee – Use ghee instead of refined oil for the royally rich taste.  

Rice –Long-grain rice, such as Basmati, should be used while preparing biryani.  

 

Chicken Biryani Recipe Instructions

1) Wash and soak the rice and keep it aside.

2) In a bowl, marinate the chicken with ginger-garlic paste, salt, red chilli powder and chicken masala.

Chicken biryani

3) In a casserole, heat ghee & add the sliced onions to it. Saute till brown and add ginger-garlic paste.

Chicken hyderabadi biryani

4) Add green chillies and tomatoes once the onions are brown.

5) Add the marinated chicken along with cumin powder, coriander powder, and garam masala.

Special Moradabadi Chicken Biryani

6) Add the beaten curd and let the chicken simmer till 80% done and add the chopped coriander and mint.

Simple Chicken Biryani

7) Remove the chicken in a bowl and keep it aside.

8) Heat water for rice and add milk, whole spices and salt to it.

Best Chicken Biryani

9) Add the soaked rice and let it cook till 80% done.

10) Strain the rice and keep it aside.

11) In the casserole, add the first layer of just the chicken gravy to ensure the rice doesn’t burn at the bottom.

Famous Moradabadi Chicken Biryani

12) Then layer the rice and top it with chopped coriander, chopped mint, brown onion and saffron milk.

13) Repeat this layering process 2 more times and cover the casserole with a lid and let the biryani steam for another 15 mins.

dum chicken biryani

14) Garnish with fried onions, coriander, mint, and elaichi powder.

dum chicken biryani

15) Serve hot chicken biryani with raita of choice.

tikka chicken biryani

 

Suggested Cookware is casserole.Explore our casserole range here 

Shop Now

 

FAQs about Chicken Biryani: Here’s resolving all your doubts about this classic recipe!

 

What is Chicken biryani?

It is a popular recipe that originated in Persia and was introduced in India during the Mughal era. This savoury chicken and rice dish is now widely recognised as a popular Indian cuisine. The delicacy includes layers of rice, chicken, and aromatics that are steamed together.

 

What is the difference between Pulao and Biryani?

Both are popular rice variants; however, biryani is prepared using the draining method whereas Pulao is made through absorption method. This means that biryani rice is boiled in water (till 80% cooked), then used to layer up along with cooked meat and pulao has rice cooked with vegetables till the water used is completely absorbed.

 

Are pulao and veg biryani the same?

The basic difference lies in the preparation process- biryani uses a draining cooking method, and meat and rice are cooked separately; however, pulao uses an absorption method.

 

Is biryani a whole meal?

Yes it is a whole meal that is usually served with raita.

 

Recipe Card

 


2 comments

  • Nikita tiwari

    Amazing recipe and cookware


  • Kumkum

    It was my first time, I tried making chicken biryani at home and it turned out to be really very delicious.

    Thank you for sharing all the steps in the details, I could connect to you while cooking and your tips also helped me.


Leave a comment

Please note, comments must be approved before they are published