Chicken Biryani Recipe I Restaurant Style Biryani I roshnsicuisine

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Chicken Biryani Recipe I Restaurant Style Biryani I roshnsicuisine


Chicken Biryani Recipe I Restaurant Style Biryani I roshnsicuisine

You can watch the video recipe in Hindi here

You can watch the video recipe in Odia here

Generally my hubby dear prepares non veg recipes but when it comes to chicken biryani he likes this prepared by me…so this time thought to do the recording too.Here I share some tips n tricks also so that your chicken biryani will be so flavourful,easy to prepare in home with restaurant style…so lets get started

Preparation Time 15 min
Cooking Time 40 to 45 min
Serving Persons 4 to 6


1 cup basmari rice soaked for 10 to 15 min
300 gm chicken pieces
1/2 cup curd
3 tsp coriander powder
1 tsp chicken masala
½ tsp turmeric powder
1 tsp red chili powder
2 medium onion sliced and deep fried
2 medium onion sliced
Salt to taste

2 tbsp mustard oil
2 tbsp ghee
2 tbsp oil
1 tbsp ginger garlic paste
5 green chili slitted
1 tsp cumin seeds
a pinch of asafoetida
2 bay leaves
1 javitri
1 big cardamom
3 small cardamom
4 to 6 black pepper
4 cloves
2 inch cinnamon stick
1 star anise
12 to 15 saffron strands soaked in ½ cup lukewarm milk
1 cup chopped coriander leaves
½ cup chopped mint leaves

Clean the chicken pieces and marinate with curd, salt, half of all spices and mustard oil atleast for 30 to 45 min.
Take half the quantity of khada masala and tie in a muslin cloth.
Meanwhile cook the rice with sufficient water with salt,1tbsp  ghee and khada masala.
Cook the rice till it 90% done and strain the water completely and make it cool down .
Next heat oil and add rest khada masala…sauté.
Add cumin seeds, asafoetida, slitted green chili, ginger garlic paste and sauté for few seconds.
Add sliced onion with a pinch of salt so that it cooked faster.
When it is turns to trasluscen add rest spice masalas and mix it well.
Don’t cookt he onion till goden colour s it is further cooked after chicken is added.
When masala is little cooked add chicken pieces and mix it well…let it cook in low flame.
After some time it start loosing water…in this water only it is cooked.
You can add little tomatoes also…
When the chicken is cooked properly…remove half of chicken.
Now we start layering process.
So on the base half of chicken masala there…on this we keep some cooked rice.
Sprinkle with coriander n mint leaves with fried onion.
Now pour half quantity of saffron milk.
Then on this add the rest of the chicken masala…repeat the process of rice and other parts.
Add the rest ghee to make it more flavourful,you can add some roasted cashew also.
Cover  this with aluminium foil and put a lid on this.
Place the vessel on a tava…and cook it in low flame for 30 min.
Serve hot…with curd n salad…

You can take leg pieces also…but hubby dear got this type so I used this in biryani.
You knead atta dough and cover the vessel for dum instead of aluminium foil.
I prefer to put the khada masala tied in a muslin cloth for cooking rice…so that rice will get a nice flavour and the masala will be discarded easily.
Marianate the chicken for 30 to 45 min to so that the chicken is well absorbed by all the flavour and cooked faster.

Deep fry the onion till it gets light golden colour…after removing it is still in cooking process .
After some time when it gets cool down, turns to golden colour and crispy.
You can store this for long time also and used in different recipes.
Add little ghee while cooking rice so that rice is not stick to each other.
And cook the rice till it 90% done…as it will go for further cooking while doing the layering.
And it takes less time to cook as we are using basmati rice.
Always cool down the rice completely so that it will not stick to each other.
I have used mustard oil for marination as it is more flavourful.
By adding saffron water the rice is cooked properly and biryani will get a moisture and more flavourful.


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