Get geared up to make the great biryani in homestyle. Biryani is a unique rice and meat dish cherished in the Indian subcontinent. Traditional biryani has fluffy basmati rice layered over mild meat together with the remarkable smells of spices, herbs, and caramelized onions. In this blog, we will reveal how to make a tasty Chicken Biryani at home.

How to Make Homemade Biriyani Masala Powder?

You can use a good readymade biryani masala or garam masala. Otherwise, you can use homemade biryani masala, which you can make by following the instructions below. You can use this or your favorite store-bought masala.

● 1 to 2 bay leaves
● 1-star anise
● 10 to 12 green cardamoms
● 1 black cardamom
● 2 pieces of cinnamon (2-inch each, 2 grams)
● ¼ to ½ teaspoon black pepper
● 1½ teaspoons fennel seeds
● 8 cloves
● ¼ teaspoon grated nutmeg
● 1 teaspoon caraway seeds (shahi jeera can be substituted with cumin)
● 2 strands of mace (I use half of a small mace; it may be strong for others)

Dry roast the bay leaf, star anise, green and black cardamoms, mace, and cinnamon stick for 1 to 2 mins on low to medium heat until they come to be a bit fragrant. Add some cloves, fennel, caraway, and black pepper. Roast for another 1 to 2 minutes on low heat until aromatic. Add thenutmeg and turn off the heat. Let the mixture cool, then grind it into a fine powder.

You could make this in advance of time or make a massive batch and keep it in an airtight glass or metallic jar. Keep it inside the refrigerator for approximately 2 months.

How to Prepare Chicken Biriyani in Homestyle?

Cooking Time: 90-120 mins
Serving: 3
Calories Per Serving: 290 kcal

Ingredients :

To marinate
● Chicken – 500g (1.1 lbs)
● Plain yogurt (Indian curd) – 3 tablespoon
● Ginger garlic paste – 1¼ tablespoon
● Salt – ½ teaspoon
● Garam masala (or biriyani masala) – ½ to 1 tablespoon
● Red chili powder – ½ to 1 teaspoon
● Ground turmeric – ¼ teaspoon
● Lemon juice – 1 tablespoon (optional)

To cook rice
● Basmati rice – 2 cups
● Oil – ½ tablespoon
● Salt – 1 tablespoon
● Bay leaf – 1 no.
● Cloves – 6 no.
● Green cardamoms – 4 no.
● Star anise – 1 no.
● Cinnamon – 1 inch piece
● Mace – 1 strand (optional; omit if you don’t like it)
● Shahi jeera (caraway seeds) – ¾ teaspoon

To layer
● Plain yogurt (Indian curd) – ¼ cup
● Red chili powder – ¼ to ½ teaspoon (optional)
● Garam masala (or biryani masala) – 1 teaspoon
● Chopped mint leaves (pudina) – 2 tablespoons
● Slit green chili pepper (optional) – 1 no.

Procedure:

Step 1: This recipe requires half of a kg (1.1 lbs) of chicken. Make a few slits on all of the meat portions and keep them in a big bowl. Then, add the ingredients in the marinate section. Mix everything well and marinate the chicken. Cover and set it aside for 1 hour. You can also refrigerate it overnight.

Step 2: Add two cups of basmati rice to a large pot and rinse it at least 3 times. Drain and soak it in clean water for 30 minutes, and then, after half an hour, drain the rice in a colander. Soak a pinch of saffron strands as a second option in two tablespoons of hot milk.
Step 3:Heat ghee or oil in a heavy-bottomed pot or strain cooker. Make sure you use a large one for this. Using whole spices is optional but recommended. Use whatever you have.
Step 4: Add thinly sliced onions. Fry them on medium heat, stirring often, until they turn uniformly light brown. Be careful not to burn them, as burnt onions can taste bitter.
Step 5: Add the marinated chicken and sauté about 5 minutes until it becomes pale. Lower the flame completely. Cover and cook till the chicken is tender, soft, and absolutely cooked. Check if the chicken is cooked just by taking it with a fork or knife. It needs to be clearly cooked but not overly cooked. Evaporate any excess moisture left in the pot by cooking further without the lid.
Step 6: Taste test the chicken masala and add more salt if needed.
Step 7: Mix everything well in the layer section and spread it evenly in a single layer above the
chicken masala.
Step 8: Layer the drained rice all over the chicken. In a separate pot, pour 3 cups of water and add ¼ to ½ teaspoon of salt. If cooking in a pot (not a cooker), start with 3 cups of water at this
stage.
Step 9: Stir and taste the water. It should be slightly salty. Bring the water to a rolling boil. Pour 2 cups of this hot water around the sides of the cooker or pot. Pour the rest of the water over
the rice gently.
Step 10: Level the rice gently on top. Add 2 more tablespoons of mint leaves. Do not mix everything together. The taste of the biryani cooked in this method is good. Optionally, you can sprinkle 2 tablespoons of fried onions and saffron-soaked milk.
Step 11: Finally, cover the pot or cooker. Try to cook on medium flame till the rice is absolutely cooked if you are cooking in a pot. If the rice is not cooked properly and there is no more water left at the bottom of the pot, you should pour ¼ to ½ cup of boiling water immediately.

The amount of water to put in relies on the quality of basmati rice. Cook covered until the biryani rice is perfectly done, grainy, and fully cooked. Let it rest covered for 15 minutes.

If cooking in a cooker, cook until you hear 1 whistle. Then, remove the cooker from the hot burner to stop further cooking.

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