Chicken Biryani is a famous and delicious dish, often served on special occasions, gatherings, and weddings. Today, we will show you a simple recipe for Muslim-style Chicken Biryani, which is not only easy to make but also tastes amazing. Let’s begin with this flavorful biryani recipe.
How to make Muslim style Chicken biryani recipe ( Step by step )
1. Marinate the chicken For Biryani:
Start by thoroughly washing 500 grams of chicken. Then, in a bowl, mix the chicken with 2 tablespoons of ginger-garlic paste, ground green chili paste (made from 7-8 mildly spicy chilies), juice of half a lemon, salt to taste, and a handful of finely chopped fresh coriander and mint leaves.
Next, add 1 teaspoon of red chili powder,2 teaspoon of Biryani masala (Homemade Biryani masala), 1 teaspoon of coriander powder, and ½ teaspoon of turmeric powder. Add 2 bay leaves, 3-4 cloves, 1 small cinnamon stick, 5-6 black peppercorns, 3-4 green cardamoms, and 1 small piece of mace.
Finally, add 150 grams of yogurt and mix everything well. If desired, add a few drops of kewra essence for that authentic wedding biryani flavor. Cover the marinated chicken and let it sit for at least 1 hour.
2. Prepare the rice for Chicken Biryani:
To prepare the rice, boil a large pot of water. Once the water comes to a rolling boil, add 2 tablespoons of ghee, 4-5 slit green chilies, the lemon peel (from the lemon used in the chicken marinade), 2 bay leaves, 3-4 cloves, 1 small cinnamon stick, 5-6 black peppercorns, 3-4 green cardamoms, and 1 small piece of mace.
Then, add the rice to the water. We used Daawat extra long biryani rice, soaked for one hour beforehand. Cook the rice until it is about 70% done. Drain the rice and set it aside.
3. Cook the chicken for Biryani:
In a large pressure cooker, heat some oil. Once the oil is hot, add the marinated chicken and stir well. Note that we haven’t used tomatoes here, but if you prefer more masala, you can add chopped or pureed tomatoes.
Cook the chicken until it begins to boil. Then, close the pressure cooker and cook for 2 whistles. If cooking in a regular pot, simmer the chicken on low heat for 20-25 minutes until it is fully cooked.
4. Layering and giving ‘dum’ (slow cooking):
Once the chicken is cooked, top it with fried onions, chopped coriander, and mint leaves. If you like a stronger mint flavor, you can add more mint at this stage. Then, spread the cooked rice over the chicken to create layers. Garnish with more fried onions, chopped coriander, and mint leaves.
Sprinkle a little garam masala and drizzle 1 tablespoon of ghee over the rice to prevent it from sticking. If there is any leftover rice water, you can add a little bit of it here. Close the pressure cooker and turn off the heat before the first whistle.
5. Serving:
Once the cooker cools down, open the lid and gently fluff the biryani. Your Muslim-style Chicken Biryani is now ready to serve. Enjoy it at gatherings, Iftar parties, or special occasions like Eid. The taste is so delightful that everyone will love it.
Some Tips To Make Muslim style Chicken biryani
1. Soaking the rice ensures that the grains remain separate, so don’t skip this step.
2. Kewra essence gives the biryani a royal aroma, but it’s optional.
3. Properly frying the onions is essential for adding sweetness and depth to the masala.
4. Using ghee enhances the taste, but you can use oil as an alternative.Note: You can adjust the spices and ingredients according to your taste preferences.
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Muslim Style Chicken Biryani Recipe
Ingredients
- Chicken – 500 grams cut into medium pieces
- Ginger-garlic paste – 2 tablespoons
- Green chilies – 7-8 mildly spicy, ground into a paste
- Lemon juice – juice of half a lemon medium-sized
- Salt – to taste
- Fresh coriander – a handful finely chopped
- Mint leaves – a handful finely chopped
- Red chili powder – 1 teaspoon
- Biryani masala – 2 teaspoon Suhaana brand was used
- Coriander powder – 1 teaspoon
- Turmeric powder – ½ teaspoon
- Bay leaves – 2
- Cloves – 3-4
- Cinnamon – 1 small piece
- Black peppercorns – 5-6
- Green cardamoms – 3-4
- Mace Javitri – 1 small piece
- Yogurt – 150 grams
- Kewra essence – a few drops optional
- Food color – a few drops optional
- Fried onions – 350 grams
- Basmati rice – 500 grams extra long grain biryani rice
- Ghee clarified butter – 2 tablespoons
- Tomatoes – optional, if you prefer more masala, add chopped or pureed tomatoes
Instructions
- Mix 500g chicken with ginger-garlic paste, ground green chilies, lemon juice, salt, chopped coriander, mint, red chili powder, garam masala, coriander powder, turmeric, bay leaves, cloves, cinnamon, peppercorns, cardamom, mace, and yogurt. Optionally, add a few drops of kewra essence for an authentic flavor. Let the chicken marinate for at least 1 hour.
- Boil water in a large pot. Add ghee, slit green chilies, lemon peel, bay leaves, cloves, cinnamon, peppercorns, cardamoms, and mace. Once the water boils, add the soaked rice and cook until 70% done. Drain and set aside.
- In a large pressure cooker, heat oil and add the marinated chicken. Stir and cook until it begins to boil. Close the cooker and cook for 2 whistles. If using a regular pot, cook on low heat for 20-25 minutes until the chicken is done.
- Layer and dum (slow cook):
- After the chicken is cooked, layer it with fried onions, coriander, and mint. Add the cooked rice on top, garnish with more fried onions, coriander, and mint. Sprinkle garam masala and drizzle some ghee. Seal the cooker, and turn off the heat before the first whistle.
- Let the biryani rest before serving. Enjoy this delicious Muslim-style Chicken Biryani at parties, special occasions, or family meals.
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