Homemade Biryani Recipe: A Step-by-Step Guide to Making Perfect Biryani at Home

 

Biryani is a traditional dish originating from the Indian subcontinent, made with rice, spices, and meat (chicken, beef, or lamb). It is a popular dish in many countries and can be found in most Indian restaurants. Here is a simple recipe for making biryani at home:

Ingredients:

• 1 kg boneless chicken, cut into medium-sized pieces
• 2 cups basmati rice
• 2 onions, sliced
• 3 tomatoes, chopped
• 2 tbsp ginger-garlic paste
• 1 cup of yoghurt
• 1 teaspoon red chilli powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 tsp coriander powder
• 1 teaspoon garam masala
• Salt, to taste
• 1 teaspoon lemon juice
• 3 tbsp ghee or oil
• 1 cup boiling water
• 1 tsp saffron
• 2 tbsp milk
• 2 tbsp fresh mint leaves
• 2 tbsp. fresh coriander leaves
• 2 green chilies, chopped (optional)
• Fried onions, for garnish

Instructions:

1. Wash the rice and soak it in water for 30 minutes. Drain and set aside.
2. In a large pan, heat the ghee or oil and add the sliced onions. Fry until golden brown and set aside half of the fried onions for garnish.
3. Add the chicken pieces to the pan and cook until brown on all sides. Remove the chicken from the pan and set it aside.
4. In the same pan, add the ginger-garlic paste, chopped tomatoes, and green chilies. Cook until the tomatoes are soft and mushy.
5. Add the yogurt, red chilli powder, turmeric powder, cumin powder, coriander powder, garam masala, salt, and lemon juice. Stir well.
6. Add the chicken back to the pan and mix well with the spices. Cook for 10–15 minutes, or until the chicken is fully cooked.
7. In a large pot, layer half of the cooked rice, then half of the chicken mixture, and then sprinkle half of the mint and coriander leaves. Repeat the layering process again.
8. Pour the boiling water over the rice and chicken mixture and sprinkle the saffron over it. Cover the pot with a lid and cook on low heat for 10–15 minutes.
9. In a small bowl, mix the milk and remaining fried onions. Spread the mixture over the biryani and cover the pot with a lid again. Cook for another 5 minutes.
10. Serve the biryani hot, garnished with the remaining mint and coriander leaves.

This recipe serves about 4–6 people and can be adjusted to taste. Enjoy your homemade biryani with raita, pickles, or a simple side salad.