Chicken biryani recipe – The intoxicating aroma of herbs and spices, the fluffy saffron rice on top, and succulent chicken bursting with flavour… chicken biryani is truly a regal dish. This absolute show-stealer makes for excellent comfort food as well, especially the next day.
Even the most experienced chefs are intimidated by biryani sometimes. So is there a perfect algorithm or some secret best chicken biryani recipe?
Oh yes! We believe every person must be able to enjoy this wholesome dish without the daunting prep and the intense pressure to get it right.
Netra’s Pulao is made from organic long-grain basmati rice sautéed with aromatic whole spices, onions, and cashews. It’s perfect for biryani!
Did You Know?
Biryani was created to offer a nutritionally balanced dish to Mughal soldiers.
Most chicken biryanis have both white and dark meat. Breast and leg pieces are particularly juicy and add robust flavour to every bite. If making boneless biryani, use the breast piece but marinate the meat for at least an hour.
So without any further ado, we reveal the secret to a quick chicken and rice biryani.
Chicken Biryani Preparation Time: 20-25 minutes
Netra’s Pulao: 200g X 2 packets
Netra’s Red Curry: 100g X 1 packet
Potatoes: Medium X 3-4, thinly sliced
Coriander: For garnishing
Ghee: 2 + 1 tbsp. for sautéing & garnishing
Saffron soaked in milk: 2-3 tbsp. for garnishing (optional)
By cooking both components of this recipe – pulao and chicken masala – simultaneously, you can save more time and serve this instant biryani within 20 minutes. If two pressure cookers/pans are not available, use a rice cooker to make the pulao.
For the pulao:
Heat 1 litre of hot water in a pressure cooker/pressure pan and bring to boil.
Pour the contents of 2 packets of Netra’s Pulao into the hot water.
Cover & cook for 3-4 whistles. Open the lid only after the pressure has been released.
Chicken biryani rice should be fluffy and non-sticky, so be very careful of overcooking it.
For the meat:
Mix contents of 100g Netra’s Red Curry packet with 500g of chicken and keep aside for 10-15 minutes. You can even add a cup of curd to tenderize the meat. If possible, marinate for an hour.
Heat 2 tbsp. of ghee in a pressure cooker/pressure pan. Now sauté the marinated chicken pieces for 2-3 minutes. Add ½ cup of water and combine everything well.
Cover and cook on high heat for 4-5 whistles. Open once all the pressure has been released.
Use a large heavy-bottom pot for assembling the biryani. For the perfect chicken dum biryani, a clay pot is a must.
The first layer will be of the thinly-sliced potatoes. They form a nice base and prevent the masala from burning.
Now add a layer of the chicken masala.
The final layer will be delicious Netra’s Pulao. Garnish with coriander, ghee, and saffron milk.
When making biryani in large quantities, these layers can be repeated 2-3 times.
Close the lid; use chapatti dough to seal it tightly. Cook on a low flame for 8-10 minutes.
That’s it! Flavourful instant chicken biryani is ready. Serve hot with raita or salan.
Did you like this easy way to make biryani? Any meat or veggies of your choice can be combined with Netra’s Pulao and Red Curry paste to make biryani in no time.
Shop for Netra’s Pulao & Netra’s Red Curry (tambda rassa) paste right here.
Share your kitchen experiments and experiences with us at email@example.com or WhatsApp on +917887880746 .
Also, here are answers to some of the Frequently Asked Questions (FAQs) on cooking chicken biryani:
How to cook chicken biryani in a cooker?
Pressure cooker chicken biryani is a pretty fail-proof recipe, ideal for cooking novices. It also makes for a delish one-pot meal for those lazy days. Sauté the chicken marinated in Netra’s Red Curry paste in a cooker for 2-3 minutes. Add a litre of water and bring to a boil. Then add the contents of Netra’s Pulao and close the lid. Cook up to 1 whistle on high flame and then on low flame for 10 minutes. Open when all the pressure has released and garnish with chopped coriander and ghee.
What ingredients are required for chicken biryani?
While meat, masala, and rice are the crucial components of any biryani, several other ingredients are also used depending on the region and style of cooking. Fried onions and cashews are used in most biryanis. Kolkata biryani is usually milder, with a good quantity of soft-boiled eggs and potatoes along with the meat. Hyderabadi biryani gets a distinct aroma because of mint leaves. In South India, several biryani recipes incorporate coconut milk while making chicken masala or even while cooking the rice.
How to cook simple chicken biryani?
With Netra’s Pulao and Red Curry paste, making chicken biryani becomes as simple as it gets. Follow the easy instructions listed above and enjoy great taste every time you make biryani. You literally cannot go wrong here!
How many calories are in chicken biryani?
According to myfitnesspal, a plate of chicken biryani contains 274 calories. Chicken biryani has a good amount of protein and can be enjoyed occasionally guilt-free.
How many whistles for chicken biryani in a pressure cooker?
The rice should take around 3-4 whistles, while the chicken will need 4-5 whistles. The rice should be tender enough to cook completely on steam when the layers have been assembled.
How much rice and chicken are required to make biryani for 5 persons?
When making biryani, a meat to rice ratio of 1:1 is usually used. To serve 5 people, 1 kg of rice and 1 kg of chicken should suffice. If you like more meat in your biryani, consider using 1.2-1.5 kg chicken for every kg of rice.