Biryani Rice Recipe
Table of Contents
Biryani is a fragrant, flavorful rice dish that originated in the Indian subcontinent. It is known for its rich aroma, tender rice, colorful presentation, complex yet harmonious blend of whole spices, and delightful crunch of fried onions. Whether you’re preparing it for a special occasion or just a delightful meal at home, this Biryani Rice recipe will guide you through the process step-by-step.
Chicken Biryani Rice Recipe Ingredients
Biryani Rice is composed of basmati rice cooked with various spices and finished with fried onions, nuts, and fresh herbs. In some parts of India, Biryani Rice is made with or without the addition of coconut milk. If you don’t want to trek all the way to an Indian restaurant just to get your fill of this amazing dish, you can certainly make Biryani Rice at home with these ingredients!
- 750 grams chicken thighs
- 1 cup aged basmati rice
- 2/3 cup yogurt
- 2 teaspoon garam masala (or biryani masala)
- 2 tablespoons vegetable oil
- 1/3 cup thinly sliced onions
- 1/2 tablespoon ginger garlic paste
- 1/4 teaspoon red chili powder
- 1/2 teaspoon cumin seeds (or caraway seeds)
- 1 tablespoon cumin powder
- 1 tablespoon chopped mint leaves
- 18 to 20 saffron strands
- 1/2 teaspoon ground cardamom
- 1 tablespoon chopped coriander leaves
- 5 to 6 drops lemon juice
- 10 cloves
- 1 medium Indian bay leaf
- 1 teaspoon turmeric powder
- 1 star anise
- Water
- Salt
- Clarified butter (ghee)
Chicken Biryani Rice Recipe Directions
The aromatic spices, fluffy rice, crunchy caramelized onions on top, and tender chicken will surely make your mouth water. Gather your ingredients, get your stovetop pressure cooker ready, and follow this recipe to make Biryani Rice in your own kitchen!
- In a bowl, mix the yogurt, water, vegetable oil, ginger garlic paste, turmeric, cardamom, garam masala, chili powder, and cumin powder.
- Add chicken to the bowl and coat well. Marinade for 20 minutes to overnight.
- Rinse and soak the basmati rice grains for at least 20 minutes. Drain water and set aside.
- Soak the saffron strands in a bowl with water for 10 minutes.
- Make the fried onions. In a large pan, heat oil over medium-high heat. Add onions in batches and cook for 3 to 4 minutes or until the onions turn golden brown.
- Remove from heat and move to a paper towel-lined plate. Repeat with the remaining onions.
- Time to make parboiled rice. First, bring 3 quarts of water to a boil. Add salt, star anise, bay leaf, chopped mint leaves, ginger garlic paste, and cloves.
- Add drained rice grains and bring back to a boil. Cook rice for 4 minutes or until the rice is still a bit firm in the middle.
- Drain water immediately then set aside. Leave the whole spices in the parboiled rice.
- Use a saucepan and heat oil over medium heat.
- Place chicken thighs in the pan over medium heat. Cover and cook for 5 minutes.
- Remove the lid, turn the chicken, and cook for 5 minutes.
- Remove the chicken from the heat.
- In a stovetop pressure cooker, add the parboiled basmati rice, chicken thighs, water, lemon juice, salt, and saffron.
- Pressure cook the Biryani Rice for 1 to 2 whistles or for 6 to 7 minutes.
- Check if rice grains are tender and all the water has been absorbed. Stir gently if required.
- If not, continue to cook on low heat until the rice absorbs all the water and cooked perfectly.
- Once done, gently fluff the Biryani Rice.
- Drizzle ghee all over the cooked Biryani Rice.
- Serve Biryani Rice with fried onions, coriander leaves, mint leaves, and nuts on the side.
Biryani Rice Recipe Tips
- Make sure to use quality aged basmati rice for this Biryani recipe. This is because aged basmati rice gives the best taste and texture.
- While basmati rice is the best rice to use for this dish, you can also use other types of long-grain rice such as jasmine rice.
- Want to change up the white rice grains to brown rice? Use brown basmati rice but instead of soaking it for 20 minutes, soak it for at least 45 to 60 minutes in warm water.
- For the fried onions, you can fry them in batches instead of doing them all in one go. Frying in batches gives the sliced onions space to cook into individual pieces.
- Aside from cooking this on a stovetop pressure cooker, you can also make Instant Pot Biryani Rice. If cooking in an Instant Pot, use 1/4 cup of rice. Pour oil into the steel insert of the Instant Pot and press the saute button. Add the star anise, cumin seeds, and other whole spices, followed by the onions. Saute until the onions turn golden brown. Add the chicken and all the other ingredients, including the rice grains. Pour water to deglaze the Instant Pot and secure the lid on it. Position the steam release valve to sealing. Pressure cook for 5 minutes on high pressure, then let the pressure drop manually for 5 minutes and then release manually.
- No pressure cooker? No problem! You can also cook this dish in a pan over the stove.
- If you don’t have cumin seeds, you can also use caraway seeds.
- If you think that you didn’t put enough water in the pan during the cooking process, just add more hot water to it.
- For a garam masala substitute, look for biryani masala in the spice aisle.
- Turn this dish into a vegetable Biryani Rice recipe by removing the chicken and adding any vegetables that you like. Incorporate tomato paste as well for a fuller flavor.
- You can pair up this delectable Biryani Rice with onion raita, curry, or any meat-based gravy.
Final Note
Biryani Rice is a celebration of all that is great about Indian food. It’s an absolutely delicious dish that blends fluffy rice, marinated chicken, fried onions, and whole spices together. Whether you’re using a pressure cooker or an Instant Pot, following these steps and tips will allow you to create a delicious and aromatic Biryani Rice that will impress your family and friends. Try it out!
Searching for more dishes to level up your skills in the kitchen? Browse through our recipe collection.
