chicken biryani business plan in hindi

बिरयानी का बिजनेस कैसे शुरू करें। How to start a Biryani Business In India. 

क्या आपको बिरयानी का स्वाद इतना अच्छा लगा की अब आप खुद ही इस बिजनेस (Biryani ka business) शुरू करने पर विचार करने लगे हैं। जैसी स्वादिष्ट आपको लगती है बिरयानी, वैसे ही इसके दीवाने कई अन्य लोग भी हैं। भारत में खाने पीने के शौक़ीन लोगों की कमी नहीं है, यही कारण है की वर्तमान में खाने पीने से जुड़ा कोई भी बिजनेस उद्यमी की अच्छी खासी कमाई कर पाने में सक्षम है।

यदि आप भी खाद्य एवं पेय से जुड़ा हुआ कोई ऐसा बिजनेस देख रहे हैं जिसे शुरू करके आप अच्छी खासी कमाई कर सकते हैं तो आप खुद की बिरयानी की दुकान (Biryani Shop Business) खोलने पर विचार कर सकते हैं।

बिरयानी का बिजनेस शुरू करना उतना भी कठिन नहीं है, जितना आप सोचते हैं । आप इसे बेहद कम निवेश के साथ भी शुरू कर सकते हैं, बशर्ते आपको कई तरह की बिरयानी बनाने की कला बखूबी आती हो।

बिरयानी के बिजनेस की चलने की संभावना

भारत में बिरयानी सभी आयु वर्ग के लोगों के बीच चाहे वे बच्चे हों, किशोर हों, युवा हों, अधेड़ हों या फिर बुजुर्ग हों सभी के बीच काफी लोकप्रिय है। इसलिए इस तरह के बिजनेस में आपके आंशिक एवं संभावित ग्राहक के तौर पर लगभग सभी लोग शामिल हैं । ऐसा नहीं है की जो लों मांसाहारी हैं वही सिर्फ बिरयानी पसंद करते हैं , हाँ इतना जरुर है की जो लोग माँसाहारी हैं वे नॉन वेज बिरयानी और जो लोग शाकाहारी हैं वे वेज बिरयानी खाना पसंद करते हैं।

इसलिए आपको इस बिजनेस में कम से कम इस बात की चिंता तो नहीं रहने वाली है कौन मेरे व्यवसाय के ग्राहक के तौर पर कन्वर्ट हो सकता है। कोई भी राह चलता व्यक्ति आपके ग्राहक के तौर पर कन्वर्ट हो सकता है इसमें कोई दो राय नहीं हैं।  

भारत जैसे जनाधिक्य वाले देश में आपको इस व्यवसाय (Biryani Business) में ग्राहकों की कमी नहीं रहने वाली है, यह बात पक्की है। लेकिन इसके लिए आपकी बिरयानी की दुकान को एक अच्छी लोकेशन पर स्थित होना भी उतना ही महत्वपूर्ण है।

बिरयानी बनाने का बिजनेस कैसे शुरू करें (How to start Biryani Business In India):

बिरयानी बनाने का बिजनेस शुरू करना बहुत ही आसान है, और अच्छी बात यह है की इसे आप बेहद कम निवेश के साथ भी शुरू कर सकते हैं। लेकिन यदि आप खुद कई तरह की बिरयानी बनाना जानते हैं तो आपको बिरयानी बनाने के लिए कुक इत्यादि को नियुक्त करने की आवश्यकता नहीं होगी । यदि आप बिरयानी बनाना नहीं भी जानते हैं, तब भी आप इस बिजनेस को शुरू कर सकते हैं, लेकिन इसके लिए आपको कुक इत्यादि को नियुक्त करने की आवश्यकता होगी।

तो आइये जानते हैं की यदि कोई इच्छुक उद्यमी खुद का बिरयानी बनाने का बिजनेस शुरू करना चाहते हैं, तो उन्हें इस तरह का यह व्यापार शुरू करने के लिए क्या क्या कदम उठाने की आवश्यकता हो सकती है।

बिरयानी की डिमांड का जायजा लें

इस तरह का यह बिजनेस शुरू करने के लिए सबसे पहले आप जिस भी एरिया में यह शुरू करना चाहते हैं, वहां पर इसकी माँग का जायजा लेना चाहिए । वैसे एक भीड़ भाड़ वाली जगह जहाँ पर दिन भर में हजारों लोगों की चहलकदमी होती रहती है, उसे इस बिजनेस के लिए उपयुक्त माना जाता है।

इसके अलावा एक टूरिस्ट लोकेशन जहाँ पर देश दुनिया से लोग घुमने आते हों उस लोकेशन को भी आप अपने बिरयानी बिजनेस के लिए चुन सकते हैं। लेकिन ध्यान रहे की ऐसी लोकेशन पर आपको कई तरह की बिरयानी को अपनी दुकान का हिस्सा बनाने की आवश्यकता होती है ।

सिर्फ इतना ही नहीं टूरिस्ट लोकेशन पर अपनी दुकान का इंटीरियर भी अच्छे ढंग से लगाने और सजाने की आवश्यकता होती है। क्योंकि आम तौर पर देखा गया है की टूरिस्ट लोग साफ सफाई वाली जगहों पर खाना ज्यादा पसंद करते हैं।     

लेकिन यदि आपने एक अच्छी लोकेशन का चुनाव भी अपने बिजनेस के लिए किया है तब भी आपको उस एरिया में जहाँ पर आप इस तरह का यह बिजनेस शुरू कर रहे हैं, उसकी माँग का जायजा अवश्य लेना चाहिए।

माँग का जायजा लेने के लिए आपको सबसे पहले यह तय करना होगा की आपकी टारगेट कस्टमर कौन से रहने वाले हैं। यदि वे स्थानीय लोग ही हैं तो आपको उनकी खान पान की आदतों और पसंद का आकलन करना होगा । और यदि वहां पर आने वाले यात्री एवं टूरिस्ट आपके टारगेट कस्टमर हैं तो उनकी संख्या का आकलन करने ग्राहकों की एक कन्वर्जन दर निकालनी होगी।   

बिरयानी दुकान के लिए जगह का प्रबंध करें

बिरयानी की दुकान के लिए आपको बहुत अधिक जगह की भी आवश्यकता नहीं होती है। भीड़ भाड़ वाले इलाकों में हम देखते हैं की लोग एक छोटी सी जगह या ठेले पर भी घर से बिरयानी बनाकर वहां पर बेचते हैं।

यदि आप भी अपने घर से बिरयानी बनाकर किसी भीड़ भाड़ वाली जगह पर बेचना चाहते हैं, तो आपको एक रेहड़ी का प्रबंध करना होगा, जिसमें बिरयानी के पोस्ट इत्यादि भी आपको लगाने होंगे। आप चाहें तो उस रेहड़ी के लिए फिक्स स्थान ले सकते हैं, या फिर प्रतिदिन अलग अलग जगहों पर भी जकर बिरयानी बेच सकते हैं।

लेकिन यदि आप चाहते हैं की आपके पास रिपीट कस्टमर आएँ तो फिर आपको रोज बिरयानी की रेहड़ी एक ही जगह पर लगानी होगी।

दूसरा विकल्प बिरयानी की दुकान (Biryani Ka Business) करने के लिए आपके पास यह है की आप एक दुकान किराये पर ले सकते हैं। और वहीँ पर बिरयानी बनाना और बेचना शुरू कर सकते हैं। छोटे स्तर पर इस बिजनेस को शुरू करने के लिए 150 वर्ग फीट से 200 वर्ग फीट जगह काफी रहेगी।         

बिरयानी के प्रकारों का चयन करें

भारत में कई तरह की बिरयानी लोकप्रिय है। इसलिए अब उद्यमी का अगला कदम यह तय करने का होना चाहिए की, वह अपनी दुकान में कौन कौन सी बिरयानी बेचेगा। शुरूआती दौर में उद्यमी को वहां पर अधिक बिक सकने वाली बिरयानी का ही चुनाव करना चाहिए । भारत में प्रसिद्ध बिरयानी में से कुछ की लिस्ट इस प्रकार से है।

• चिकन बिरयानी
• मटन बिरयानी
• वेजिटेबल बिरयानी
• मुरादाबादी बिरयानी
• हैदराबादी बिरयानी
• लखनवी बिरयानी
• दम बिरयानी   

कहने का आशय यह है की इसमें कई बिरयानी तो ऐसे हैं जो शहरों के नाम पर प्रसिद्ध हैं। और कई ऐसी हैं जो बिरयानी बनाने में इस्तेमाल में लायी जाने वाली सामग्री पर आधारित हैं । इनमें से उद्यमी को यह तय करना है की वह अपनी दुकान में कौन कौन सी बिरयानी बेचेगा।  

जरुरी बर्तन एवं सामग्री खरीदें

बिरयानी एक प्रसिद्ध खाना है इसलिए इस तरह का यह बिजनेस शुरू करने के लिए आपको वही कुछ सामग्री और बर्तनों की आवश्यकता होती है जो आम तौर पर आपको अपने घर के रसोई में होती है । इनमें से कुछ बर्तनों की लिस्ट निम्नवत है।

• कमर्शियल सिलिंडर
• बिरयानी रखने और बनाने के लिए ड्रम
• सर्व करने के लिए प्लेट, नैपकीन, चम्मच इत्यादि।
• ग्राहकों को बिठाने के लिए फर्नीचर की भी आवश्यकता हो सकती है।

जहाँ तक इस्तेमाल में लायी जाने वाली सामग्री की बात है इसके लिए चावल, मटन, चिकन, सब्जियाँ, तेल, घी, मसालों इत्यादि की आवश्यकता होती है। कुल मिलाकर देखा जाय तो बिरयानी बनाने का व्यापार (Biryani Ka Business) शुरू करने के लिए जो भी सामग्री एवं बर्तन इस्तेमाल में लाये जाते हैं, उन्हें आप किसी भी स्थानीय मार्किट से आसानी से खरीद सकते हैं ।

बिरयानी बनाएँ और बेचें

एक बार जब आप उपर्युक्त सभी प्रक्रियाएं पूर्ण कर लेते हैं तो उसके बाद आपको अच्छी स्वादिष्ट बिरयानी बनाने पर जोर देना है। इसके लिए हो सके तो एक अलग सी बिरयानी की रेसिपी विकसित करें और उसका स्वाद पहले स्वयं एवं अपने अस पड़ोस, जान पहचान वालों को टेस्ट कराएँ और उनका फीडबैक लें।

यदि फीडबैक सकारात्मक आता है तो उस रेसिपी को अपने ग्राहकों के लिए भी ओपन करें । क्योंकि यदि आपकी ग्राहकों को आपकी वह स्पेशल बिरयानी वाली रेसिपी पसंद आ जाती है, तो फिर आपके बिरयानी के बिजनेस को सफल होने से कोई नहीं रोक सकता।    

बिरयानी बिजनेस शुरू करने में आने वाली लागत

 बिरयानी बिजनेस शुरू करने में आपको बहुत ज्यादा निवेश करने की आवश्यकता नहीं होती है । फिर भी यह इस बात पर निर्भर करता है की आपने बिरयानी के कौन से बिजनेस मॉडल को अपनाया है। यदि आपने घर पर बिरयानी बनाकर उसे किसी भीड़ भाड़ वाली जगह में बेचने का मॉडल पर काम करना है, तो फिर इस बिजनेस (Biryani Ka business) को आप ₹15000 के निवेश के साथ आसानी से शुरू कर सकते हैं, जिसमें रेहड़ी को बनाने, कस्टमाइज करने और कुछ जरुरी बर्तन और सामग्री खरीदने का खर्चा शामिल है।

लेकिन यदि आप इसे एक प्रॉपर दुकान किराये पर लेकर और वहीँ पर बिरयानी बनाकर बेचने के मॉडल पर काम कर रहे हैं तो फिर आपको ₹40000 तक इस व्यवसाय को शुरू करने में खर्चा करने की आवश्यकता हो सकती है। क्योंकि इसमें उद्यमी को कमर्शियलसिलिंडर, भट्टी और कम से कम एक महीने का किराया एडवांस में देने की आवश्यकता हो सकती है ।

बिरयानी बिजनेस की मार्केटिंग कैसे करें

यदि आपकी दुकान किसी भीड़ भाड़ वाली जगह पर है तो आपके पास ग्राहक स्वयं आएँगे। ऐसे में वे ग्राहक बार बार आपके पास आएँ इसके लिए उनके साथ अपना व्यवहार अच्छा रखें, सबसे बड़ी बात उन्हें वैसी बिरयानी खिलाएं जो वे आपसे उम्मीद करते हैं। यदि ग्राहक बार बार आने वाले हैं तो क्वालिटी और क्वांटिटी दोनों बढ़ाकर दे सकते हैं, सिर्फ उतना जितना आप दे सकते हैं ।

क्योंकि आपको यह कभी नहीं भूलना है की यह बिजनेस (Biryani Ka Business) आपने मुनाफा कमाने के लिए शुरू किया है। इसके अलावा अपनी दुकान के आगे अपना बैनर, पोस्टर इत्यादि टांगना कभी भी न भूलें। और यदि आप अपनी बिरयानी की गुणवत्ता और स्वाद के साथ समझौता नहीं करेंगे, तो आपके पास रिपीट कस्टमर आने की संभावना अधिक हो जाती है।  

यह भी पढ़ें

• पूरी सब्जी का बिजनेस कैसे शुरू करें
• खाद्य ट्रक बिजनेस कैसे शुरू करें     
• फ़ास्ट फ़ूड बिजनेस कैसे शुरू करें

• Make a Website
• Online Jobs
• Deals & Coupons

How to Open a Small Biryani Shop in India

Do you want to open a small biryani shop business in India? And want to know about the basic requirements for opening the business? Find here a step-by-step guide about how to start a biryani business with cost and profit margin.

As a matter of fact, biryani is an Urdu word. In the Indian subcontinent, biryani is also popular as biriyani, biriani, birani, or briyani. Biryani is a main course food item. And it is made with spices, rice and meat (chicken, mutton, beef, prawn, or fish), and vegetables. So, depending on the ingredients, there are several different types of biryani. The list may include mutton biryani, chicken biryani, prawn biryani, fish biryani, vegetable biryani, egg biryani, Navratan biryani, and even paneer biryani.

In India, you can find a lot of different types of biryani depending on the region and the taste of the local demographics. These are Dhakai biryani, Haji biryani, Hyderabadi biryani, Sindhi biryani, Chettinad biryani, Kalyani biryani etc.

Biryani is a highly popular food item throughout the country. However, the taste varies slightly on a regional basis. So, in starting a biryani shop business, you must be careful about the taste and flavor of your final product.

10 Steps Guide to Start a Biryani Shop Business in India

Step 1 – analyze the local market.

This is the first and most essential step in starting this business. You must have a clear idea about the taste of the local demographics, the preferred timing for having food, and buying nature. Simply, how often do people consume biryani?

Also, check the most successful local store. Check their menu and tariff. Also, check what type of sitting arrangement they provide to the clients. These all will help you in determining the important aspects of your business.

Step 2 – Determine the Business Model

With the help of technology, you can open a biryani business in plenty of different models. Yes, a brick-and-mortar biryani shop is a traditional business and it ensures higher revenue. However, you can also think about an app-based biryani service business also. Or only a biryani delivery business. Actually, depending on your investment capacity and the purchasing behavior of the people you must select the business model that fits you most.

Step 3 – Franchise or Own Brand

This is another important aspect that you must consider very carefully. Actually, opening a franchise outlet of a reputed brand eliminates some of the startup hassles. On the other hand, starting your own brand ensures a bigger margin and business expansion facility. You can find a lot of established biryani brands like Arsalan, Haji, Biryani Pot, Biryani Corner, Aminia, etc. On the thumb rule, the franchise is the best option for beginners and having its own brand is the preferred option for experienced entrepreneurs.

Step 4 – Biryani Shop Business Plan

Now it’s time to craft the business plan for your biryani business. Generally, a food retail business plan includes two specific parts. These are the technical part and financial calculations. Financial aspects depend on the technical part. Generally, the cost includes product cost, rent, utility bills, and staffing.

According to your business model, determine the cost of the location, raw materials cost, staffing cost, etc. Also, have a marketing plan. Promotion is a must in any startup business.

Step 5 – Biryani Shop Business Registration & Licenses

First of all, you will need to select a name for your biryani shop. Also, check the domain availability before finalizing the name. In India, you can definitely open the shop on a proprietorship basis. Also, you can consider registering the business as LLP, or Pvt Ltd.

After registering the business , obtain the Trade License from the Municipal authority. Apply for an FSSAI license as you are operating with food. Your shop must have a proper fire license. Obtain necessary permission under the Shops & Establishments Act.

Step 6 – Location

Location is a crucial aspect of any food retail business. Actually, the developing areas in the metro cities are the best location for starting a biryani business. Never try to open your shop side to an established restaurant. Also, you can try nearby residential areas like big housing complexes. Here actually, you can target a wide audience of a particular spot. Sometimes, locations nearby schools and colleges work perfectly.

Step 7 – Setup the Biryani Shop

If you want to offer only takeaway services, then a 5X5 Sq Ft area is sufficient. And in that case, you can prepare the biryani in some other place or at your home. However, if you want to open a biryani restaurant, then you need a large space. Depending on your business model, establish the store. In the restaurant, you must pay attention to the inside ambiance. Provide AC, proper lighting, and WiFi to your customers. Also, provide comfortable furniture for sitting arrangements.

Step 8 – Equipment & Utensils

Biryani preparation requires a specific type of burner, Handi, and utensils. Also, you need packaging consumables for the takes away orders. Procure plates and cutlery sets for table use. However, for a small shop operation, you can source the biryani in bulk from reputed biryani suppliers also. In that case, you will definitely enjoy fewer margins.

Step 9 – Raw Materials & Staffing

Biryani preparation needs good quality rice, oils, and a wide range of spices. Also, you need meat, fish, egg, and prawn depending on the specific type of biryani you want to sell. In a startup operation, it’s better to offer 2 to 3 types of foods initially. As you get confidence, enlarge the menu.

In the food retail business, employees play a crucial role in the overall operation. You must recruit skilled and efficient manpower. They must maintain cleanliness on the premise. The specific staffing requirement depends on the size of your shop. So, plan accordingly.

Step 10 – Biryani Shop Promotion

These days, promotion is a must. You must do some awareness activity before opening the store. Hoarding and banners are effective outdoor advertising in this type of business. Also, you can offer discounts on opening day. If you are opening a large store, then consider inviting celebrities and media houses. It will help you in making the event successful.

In the biryani shop business, you will need to ensure the repeat visit of your customers. And only then, you can think about the scale-up.

Rupak Chakrabarty

Rupak is the founder of MUVSI. He is a small business consultant by profession. His mission is to make people know how to make money and understand personal finance for a better living.

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How To Start Biryani Business – In India

Table of contents, market potential for biryani business in india, designing a perfect business model, establishing a brand or going for a franchise, biryani making business plan, types of biryanis, biryani making cost in india, biryani takeaway business in india, profit margin in biryani making business in india, registration, licenses and permissions required to start biryani business in india, location or area required to start the biryani business, set-up the biryani restaurant, equipment and utensils required to start biryani business, raw materials required to start biryani business, biryani making cost, biryani takeaway business, profit margin in biryani making business, marketing strategies for promoting your biryani business.

Introduction on how to start a Biryani business in India

Do plan to start a small biryani business in India? And want to get an idea about the necessities for opening the business? Check out a brief but essential step-by-step guide on how to start a biryani business including cost and profit margin.

Biryani is an Urdu word. In India biryani is also famous as biryani, biriani, birani, or biryani. Biryani is a main course food item. And it is made using spices, rice and meat (chicken, beef, mutton, prawn, or fish) and vegetables. So, based on the ingredients, there are many different types of biryani. The list may comprise mutton biryani, prawn biryani, chicken biryani, fish biryani, vegetable biryani, egg biryani, Navratan biryani, and even paneer biryani.

In India, you can many biryani types based on the region and the taste of the local people. These are Dhakai biryani, Hyderabadi biryani, Haji biryani, Sindhi biryani, Chettinad biryani, Kalyani biryani, etc.

Biryani is a very popular food item in the entire country. However, the taste differs slightly on a regional basis. So, while beginning a biryani shop business, you must take care of the taste and flavor of your biryani.

Step by step guide to start a Biryani business in India

This is the primary and most significant step in starting this business. You must have a crystal clear awareness about the taste of the local people, the preferred timing for consuming food and buying potential. Should know how often people consume biryani. Also, identify the most successful local shop. Verify their menu and costs. Also, check what type of arrangement they offer to the customers. These all will aid you in knowing the important segments of your business.

With the advent of technology, you can open a biryani business in various models. Yes, a brick and mortar biryani shop is an old business type and it ensures higher revenue. However, you can plan an app-based biryani service as well. Or only a biryani take away business. Based on your investment resources and the purchasing potential of the people in your region you must choose the business model that fits you most.

This is another significant aspect that you must consider very mindfully. Opening a franchise outlet of a reputed brand overcomes some of the startup difficulties. On the other hand, starting your brand will have a bigger margin and business expansion opportunity whenever you desire. You can find many established biryani brands like Haji, Arsalan, Biryani Pot, Biryani Corner, Aminia, etc. On a thumb rule, the franchise is a proper option for beginners and their brand is the better option for experienced candidates.

It is very important to have a business plan for your biryani business. Generally, a food retail business includes two main segments. These are the technical section and the other is the financial specifications. Financial aspects are majorly based on the technical part. Generally, the charges comprise product cost, store rent, utility bills, and workers.

According to your business model, project the cost of the location, raw materials cost, manpower cost, etc. Also, design a marketing strategy. Promotion is very important in any startup business.

To plan for Biryani business, you can plan for the following list of biryani types in India.

• Hyderabadi Biryani
• Keema Biryani
• Awadhi Mutton Biryani
• Chicken Reshmi Biryani
• Makhni Paneer Biryani
• Calicut Chicken Biryani
• Scheherazade Biryani
• Fish Biryani
• Egg Biryani
• Vegetable Biryani
• Kolkatta biryani, and many more.

You can start this business with little investment as the process is simple and requires only a minimum amount. If you have a minimum of Rs. 1,00,000, then you can start the business immediately from home. In this way, you can start the Biryani business from home. To make your business successful you can go through the detailed Biryani business project report.

You can plan for a unique Biryani take away business as it just includes take away and you no need to build a separate place for the visitors, etc. Biryani take away business surprisingly gives you a lot of profits.

You can expect a minimum of 30-35% of profit margin in Biryani making business if you start the business at a smaller scale. For a commercial scale, the profit goes up to 50%.

First of all, you will have to give an attractive name for your biryani shop. Also, verify the domain availability before fixing the name. In India, you can start the shop on a proprietorship basis. Also, you can plan for registering the business as LLP, or Pvt. Ltd. After registering the business, it is important to get the Trade License from the Municipal authority. For any food category business, it is mandated to apply for an FSSAI license. Your shop must have to hold a fire license. Obtain necessary approvals under the Shops & Establishments Act as well.

Obtain a trade license from the local authority.

• Next, apply for the VAT registration.
• Thirdly, get the BIS Certification (Bureau of Indian Standards) which is essential.
• Next, register your business for a trademark.
• You do not need a pollution control NOC. But it is recommended to verify with the local office.
• Also, ensure to register your business with ROC.
• Furthermore, it is important to apply for Udyog Aadhaar MSME available online.
• As it is a food-related product, you should apply for the FSSAI (Food Safety and Standards Authority of India) licenses
• Also, the unit must have compliance with the following: GMP and PFA Act which are very essential.
• The products should have ISO certification for building trust in consumers so apply for ISO 9001 certification

Location is a significant aspect of any food associated business. The developing areas in the metro cities are the perfect location for starting a biryani business. Never try to open yours beside an established restaurant. Also, you can try nearby residential areas such as big housing complexes. Here actually, you can focus a wide audience on a particular spot. Sometimes, locations nearby schools and educational institutes work perfectly.

If you plan to offer only take away services, then a 5X5 sq. ft. area is enough. And in that case, you can prepare the biryani at your home or some other feasible place. However, if you want to open a biryani restaurant, then you must acquire a bigger space. Depending on your business model, set-up the store. In the restaurant, you must carefully focus on the interiors as well. Should install AC, proper attracting lighting, and Wi-Fi to your customers which could be an added advantage. Also, provide comfortable seating arrangements for lunch and dining.

Biryani preparation needs a specific type of burner, handi, and other utensils. Also, you need packaging materials for takeaway and door delivery. Obtain plates, cutlery sets for lunch, and dining purposes.  However, for a small shop operation, you can get the biryani in bulk from the reputed biryani suppliers as well. In that case, you will get fewer margins and compromised profits.

You should not miss this: How To Start Herbal Oil Business .

Biryani preparation must be done with good quality rice, oils, using a wide range of spices. Also, you require meat, fish, prawns, vegetable, egg-based on the specific type of biryani you desire to sell. In a startup operation, it’s recommended to offer 2 – 3 types of foods initially. As you get consumers, increase the menu with some extra types.

In the food retail business, employees play a significant role in the overall operation. You must appoint skilled and efficient people as staff. They must maintain cleanliness while working hours. The specific number depends on the size of your store. So, plan as per the shop.

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These days, promotion is so essential. You must have publicized about the store before inaugurating the store. Hoarding and banners are proven as outdoor advertising options in this type of business. Also, you can provide discounts on an opening day. If you are opening a big store, then plan for inviting celebrities and media people. It will attract in making the event successful.

In the biryani business, you must ensure visitors for taste so that they will come repeatedly. Later you can plan for the expansion and branches establishment. You can also use this information for how to start a biryani business from home and a biryani takeaway business in India and Biryani making a business plan.

In case if you are interested in this: Organic Basmati Rice Farming .

Start up briyani bussiness

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• अन्वेषण करें हमारे बारे में समुदाय विविध लेख श्रेणियाँ
• श्रेणियाँ (categories) खोजें
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कैसे चिकन बिरयानी बनाएँ (chicken biryani recipe in hindi)

इस आर्टिकल के सहायक लेखक (co-author) हमारी बहुत ही अनुभवी एडिटर और रिसर्चर्स (researchers) टीम से हैं जो इस आर्टिकल में शामिल प्रत्येक जानकारी की सटीकता और व्यापकता की अच्छी तरह से जाँच करते हैं। wikiHow's Content Management Team बहुत ही सावधानी से हमारे एडिटोरियल स्टाफ (editorial staff) द्वारा किये गए कार्य को मॉनिटर करती है ये सुनिश्चित करने के लिए कि सभी आर्टिकल्स में दी गई जानकारी उच्च गुणवत्ता की है कि नहीं। यह आर्टिकल २,४९,७२२ बार देखा गया है।

बिरयानी एक क्लासिक भारतीय पकवान है जिसे अकसर शादियों और उत्सवों पर परोसा जाता है। लेकिन, इसे कभी कभी घर पर डिनर में भी बनाया जा सकता है। चिकन बिरयानी बनाना लंबा काम है, लेकिन एक बार आप चिकन, चावल और मसालों के मिश्रण के चखेंगे, तो आपको पता चलेगा कि आपके सारे प्रयास रंग लाए हैं।

• तैयारी का समय: 5 घंटे (सक्रिय तैयारी: 30 मिनट)
• पकाने का समय: 60 मिनट
• पूरा समय: 6 घंटे

तले हुए प्याज़

• 2 मीडियम साइज़ के प्याज़, कटे हुए
• प्याज़ तलने के लिए ½ कप तेल (सनपफ्लावर ऑइल, कैनोला ऑइल या वेजीटेबल ऑइल)

चिकन और मसाले

• 2 पाउंड हड्डी वाला चिकन बड़े टुकड़ों में कटा हुआ (8-10 टुकड़े)
• 2 बड़े चम्मच अदरक और लहसुन की पेस्ट
• 1 बड़ा चम्मच लाल मिर्च पाउडर
• नमक- स्वाद अनुसार (लगभग 1 छोटा चम्मच)
• 1 छोटा चम्मच गरम मसाला पाउडर
• 1 छोटा चम्मच हरी इलायची पाउडर
• 1 छोटा चम्मच जीरा पाउडर
• 1/2 छोटा चम्मच हल्दी पाउडर
• 1 कप तले हुए भूरे प्याज़
• 4 बड़े चम्मच पिघला हुआ घी
• 1/4 कप ताज़ा कटा धनिया
• 10-15 तुलसी के पत्ते
• 2-4 हरी मिर्चें (टूटी हुई या कटी हुई)
• 1 बड़ा चम्मच नींबू का रस
• 2 कप बासमती चावल
• 2 एक इंच के दालचीनी के टुकड़े
• 5-6 पूरी काली मिर्च (स्वाद अनुसार)
• 5 हरी इलायची
• 2 काली इलायची
• 1 तेज़ पत्ता
• 1 जावित्र का टुकड़ा
• 1 छोटा चम्मच घी
• 1/2 छोटा चम्मच नमक

रोटी का आटा

• 2 कप गेहूँ का आटा

केसर का मिश्रण

• 1/4 छोटा चम्मच केसर
• 2 बड़े चम्मच दूध

अन्य सामग्री

• 5-7 बड़े चम्मच घी
• थोड़े से काजू (एच्छिक)
• थोड़ी सी किशमिश (एच्छिक)
• गुलाब जल (एच्छिक)

प्याज़ को तलना

• जब आपको तेल हल्का-सा लुप्त होता हुआ दिखे, तब वह प्याज़ के लिए तैयार है।

• प्याज़ को तलते समय हिलाते रहें ताकि वह सभी सामान रूप से पकें।
• अगर आँच बहुत तेज़ होगी, तो प्याज़ बाहर से जल जाएँगे और उनके अंदर पानी रह जाएगा।

• बचे हुए तेल को सोखने के लिए प्याज़ को एक प्लेट पर पेपर टॉवल के ऊपर रख दें। प्याज़ को बाद के लिए छोड़ दें।

चिकन और मसाले तैयार करना

• चिकन को हड्डी के साथ और बड़े टुकड़ों में रखें। इससे चिकन पकने पर एक स्टॉक बन जाएगा, जिससे बिरयानी में बहुत अच्छा फ्लेवर आएगा।

• अदरक और लहसुन की पेस्ट- 2 बड़े चम्मच
• लाल मिर्च पाउडर- 1 बड़ा चम्मच
• गरम मसाला पाउडर - 1 छोटा चम्मच
• हरी इलायची पाउडर - 1 छोटा चम्मच
• जीरा पाउडर - 1 छोटा चम्मच
• हल्दी – 1/2 छोटा चम्मच
• तले हुए भूरे प्याज़ - 1 कप
• घी - 4 बड़े चम्मच
• ताज़ा कटा धनिया – 1/4 कप
• तुलसी के पत्ते- 10-15
• नींबू का रस - 1 बड़ा चम्मच

• आप चिकन को या तो पूरी रात मैरीनेड कर सकते हैं ताकि वह सारा फ्लेवर सोख ले या फ़िर कम समय के लिए भी। लेकिन, चिकन को कम से कम 4 घंटों के लिए तो मैरीनेट करना ही चाहिए। [२] X रिसर्च सोर्स

चावल तैयार करना

• बिरयानी के लिए बासमती चावल का ही इस्तेमाल करें।

• 2 टुकड़े दालचीनी
• 1 टुकड़ा जावित्र

• ऐसा इसलिए है, क्योंकि बाकि चावल दम पर पकते हैं (जब आप चिकन और चावल की परत बनाते हैं, उसे आटे के साथ सील करते हैं और हल्की आँच पर चढ़ा देते हैं)।
• आप चावल के एक दानें को अपनी उँगलियों से दबाकर यह पता लगा सकते हैं कि वे कितने पके हैं। चावल के टुकड़े हो जाने चाहिएँ, लेकिन उसका टेक्सचर कठोर ही होना चाहिए। अगर वह नर्म है और आपकी उँगलियों में उसकी खिचड़ी बन जाती है, तो आपने उसे बहुत ज़्यादा पका दिया है। [४] X रिसर्च सोर्स

• अगर आटा सूखा है और ढंग से मिक्स नहीं हो रहा, तो आप पानी के 1-2 बड़े चम्मच डाल सकते हैं।
• आटे को अपने हाथ के पोर और एड़ी से गूँधें। ऐसा करते समय सुनिश्चित करें कि आपके हाथ नम हैं ताकि आटा आपके हाथों पर न चिपके। आटे को 10 मिनट के लिए गूँधें।

बिरयानी तैयार करना

• चिकन को फैलाएँ ताकि उसका हर एक टुकड़ा कढ़ाही के तले या साइड को छू रहा है। इससे चिकन का हर टुकड़ा ढंग से पकेगा।

• अपने छेदों वाले चम्मच से चावल को ढंग से पैक कर दें। चावलों के साथ थोड़ा-सा पानी चलेगा। उससे चीज़ें को भाप से पकने में मदद मिलेगी।
• चावल के ऊपर तले हुए प्याज़ डालें (लगभग 2 बड़े चम्मच), कटा हुआ धनिया (लगभग 1 बड़ा चम्मच) और तुलसी के पत्ते (लगभग 8-10)। [८] X रिसर्च सोर्स आप काजू और किशमिश भी डाल सकते हैं।

• वैकल्पिक रूप से आप बिरयानी के ऊपर थोड़ा-सा गुलाब जल भी डाल सकते हैं। [१०] X रिसर्च सोर्स

• ढक्कन को हल्का लेकिन मज़बूती से दबाएँ।
• आप ढक्कन को सील रखने के लिए उसके ऊपर वज़न भी रख सकते हैं। लेकिन ज़्यादातर आटा काफी रहता है।

• यह बिरयानी पकाने का सबसे सुरक्षित तरीका है। [१२] X रिसर्च सोर्स
• लगभग 35 मिनट के बाद आँच को बंद कर दें, लेकिन बिरयानी को अभी खोलें न। और 10 मिनट तक दम आने दें।

• बहुत ज़्यादा भाप निकलेगी, इसलिए सावधान रहें।
• धीरे से कढ़ाही के साइड से एक चम्मच अंदर डालें और चावल की निचली परत को बाहर निकालें। फ़िर, एक चिकन का टुकड़ा निकालें। चिकन के टुकड़े भूरे रंग के होने चाहिएँ।

• अगर आपके पास ढक्कन नहीं है, तो एल्यूमीनियम फॉइल का इस्तेमाल करके हांडी को ढकें।
• काले जीरे की जगह, जीरे के बीजों का इस्तेमाल भी किया जा सकता है।
• चावलों को ज़्यादा न पकाएँ। बिरयानी बनाते समय सबसे ज़्यादा गलतियाँ इसी में होती हैं।

संबंधित लेखों

• ↑ https://www.youtube.com/watch?v=RG9JloCcHck
• ↑ https://www.youtube.com/watch?v=iJUdcbCoIcA
• ↑ https://www.youtube.com/watch?v=7HI1D6sti3g
• ↑ http://www.manjumalhi.com/all-recipes/rice-and-breads/342-dum-pukht-biryani

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चिकन बिरयानी रेसिपी - Chicken Biryani Recipe In Hindi

चिकन बिरयानी रेसिपी ( chicken biryani recipe in hindi ).

सामग्री:- चिकन बिरयानी (Chicken Biryani Recipe) बनाने में लगने वाले सामग्री  

• बासमती चावल -1 Kg
• चिकन -1 केजी
• दही -1 कप 
• प्याज -5
• टमाटर -3
• अदरक का पेस्ट -2 टेबल स्पून 
• लहसुन का पेस्ट -2 टेबल स्पून 
• हल्दी -1 टी स्पून
• हरी मिर्च -5 -7
• धनिया पाउडर -1 टेबल स्पून 
• लाल मिर्च -स्वादानुसार
• नमक -स्वादानुसार
• नीबू का रस -1 टेबल स्पून 
• केवड़ा जल - 1 टेबल स्पून 
• धनिया पत्ता -2 टेबल स्पून 
• घी -4 टेबल स्पून 
• तेल -4  स्पून 
• केसर या पीला या लाल कलर -जरा सा 
• बिरयानी मसाला -1 टेबल स्पून 
• साबुत गरम मसाला -10 ग्राम
• तेजपत्ता -4 -5
• ज्यावित्री -2-3 फूल
• दालचीनी -2 -4 टुकड़ा 
• लौंग -10 -15 
• शहजीरा -1टी स्पून
• काली मिर्च -15 -20  दाने
• बड़ी इलाइची -3
• छोटी इलाइची -3-5
• तैयारी का समय  - 15 मिनट 
• पकाने का समय  - 60 मिनट 
• कुल समय  - 75 मिनट 
• कितने लोगों के लिए - 6 - 8

 इसे भी पढ़ें    :-  बटर चिकन की रेसिपी -Butter Chicken Recipe In Hindi

सब्सक्राइब करें, विधि:-चिकन बिरयानी (chicken biryani recipe) बनाने की विधि  .

• चिकन बिरयानी(Chicken Biryani) बनाने के लिए सबसे पहले चावल को दो बार पानी से धूल कर पानी में भींगो कर 30 मिनट के लिए रख देंगे। और अब चिकन को धूल के साफ करके उसका सारा पानी निचोड़ कर चिकन को  मेरिनेट करेंगे। 
• चिकन को मेरिनेट करने के लिए चिकन को एक बॉउल में लेंगे उसमे सरसों का तेल 2 टेबल स्पून नीबू का रस 1  टेबल स्पून ,अदरक लहसुन पेस्ट 1 टेबल स्पून, दही, हल्दी 1टी स्पून ,लाल मिर्च 1टी स्पून और नमक 1टी स्पून डालकर अच्छे से मिला कर 10 मिंट के लिए रखा दें। 
• अब कुकर लेकर गैस पर रख गैस को ऑन कर गैस की फ्लेम मीडियम कर कुकर को अच्छा गर्म कर लेंगे तथा गर्म कुकर में तेल डालकर तेल को भी गर्म कर लेंगे। तेल को गर्म हो जाने पर उसमें सारे गरम मसालों को  जैसे (तेजपत्ता ,जयवित्री ,शाह जीरा ,काली मिर्च ,लौंग ,दालचीनी ,बड़ी इलाइची ,छोटी इलाइची) डालकर हल्का भून लेंगे। 
• और साथ ही साथ प्याज को डालकर भी भून लेंगे प्याज जब ब्राउन हो जाये तो उसमें  मेरिनेट हुआ चिकन तथा बचे हुए अदरक लहसुन पेस्ट, क्रस की हुई हरी मिर्च ,लाल मिर्च, हल्दी,धनिया पाउडर,तथा नमक डालकर 3 से 5 मिनट तक भूनें तथा नमक कम ही डालें क्योंकि चिकन में पहले से भी नमक हैं। 
• सारे मसाले डालने के बाद टमाटर का पेस्ट डालकर 5 से 7 मिनट तक भून लें। इन सब को भुनने में हमारा चिकन भी अब हाफ पककर नरम हो गया हैं। तो बिरयानी मसाला भी डालकर अच्छे से मिला लेंगे और हमारी ग्रेवी भी सुख के गाढ़ी हो गई हैं। तो सब को 10 मिनट पका कर गैस ऑफ कर देंगे । 
• अब एक पतीले या भगोने में 2 से 3 लीटर पानी लेकर गैस ऑन करके हाई फ्लेम पर पानी को उबाल लेंगे जब पानी में अच्छी उबाल आने लगें तो उसमें सारे गरम मसालों को जैसे (एक फूल जयवित्री ,हाफ टी स्पून शाहजीरा ,5 काली मिर्च ,5 लौंग,2 टुकड़ा दालचीनी ,1 बड़ी इलाइची ,2 -3 छोटी इलाइची )तथा वन टी स्पून घी और हाफ टी स्पून नमक डालकर पानी को पूरा उबाल लेंगे। 
• और अब उबलते हुए पानी में चावल को डाल कर 80 %पका लेंगे चावल को हल्का कच्चा ही पकाते हैं।क्यों कि  फिर बाद में चिकन के साथ बेक करते हैं।  चावल 80 %पक जाये तो गैस ऑफ कर देंगे और चावल को पानी से छान लेंगे तथा ठंडे पानी से चावल को धूल लेंगे। 
• चावल को किसी जाली दार बर्तन में छानेंगे की सारा पानी निकल जाये चावल में कहीं भी पानी नहीं होना चाहिये चावल पूरी तरह से सुखी होनी चाहिये अब हमारा चावल और चिकन बन कर तैयार है। अब हम बेक करने की तैयारी करेंगे। 
• तो हम 2-3 प्याज को बारीक़ काटकर एक पैन को गैस पर रखकर गर्म करके एक चम्मच तेल डालकर एक दम कुरकुरा तथा गोल्डन ब्राउन होने तक प्याज को भून कर तैयार कर लें। और अब एक भगोने को लेंगे तथा भगोने में सबसे नीचे भुने प्याज तथा घी की एक लेयर लगाएंगे उसके ऊपर धनिया पत्ता डालकर चावल को फैला देंगे।
• और चावल के ऊपर से चिकन को डालकर फैला लेंगे तथा फिर से चावल को फैला देंगे और फिर इसके ऊपर प्याज और धनिया पत्ता डालकर चिकन को ग्रेवी के साथ साथ ही डालकर फैला लेंगे। तथा चिकन को डालते टाइम ये ध्यान देंगे की पहले जहाँ जहाँ चिकन डालें थे अब कि बार उसके अपोजिट चिकन डालें क्योंकि जब हम बिरयानी निकाल कर सर्व करेंगे। तो किधर से भी निकालें चिकन चारों साइड से होगा तथा चिकन का पीस चावल के साथ साथ निकल कर आएगा। 
• ऐसा करते हुए हम सारे चावल तथा चिकन का लेयर लगा लेंगे तथा बीच बीच में कहीं कहीं घी भी डाल देंगे तथा लास्ट में चिकन के ऊपर चावल को डालकर ऊपर से बचा हुआ प्याज ,धनिया पत्ता डाल देंगे तथा घी और केवड़ा जल को चारो तरफ छिड़क देंगे। 
• तथा केसर या खाने वाले कलर को चाकू में लगा कर ऊपर से नीचे तक चावल में लगा देंगे या केसर या रंग  को पानी में डालकर मिलाकर पानी को ही बिरयानी में डाल देंगे। तथा भगोने का ढक्कन लगा कर ढक्कन को ऊपर से गुंथे हुए आटे से चारों तरफ से कवर कर देंगे। 
• तथा 10 मिनट के लिए बेक कर लेंगे बेक करने के लिए गैस को ऑन कर उसके ऊपर तवा रख कर तवा के  ऊपर भगोने को रख देंगे तथा फ्लेम को मीडियम लो करते हुए बेक करेंगे। तथा 10 मिनट बाद गैस ऑफ कर दें ।
•  तथा 10 -15 मिनट तक ढक्कन को खोलेंगे नहीं 15 मिनट बाद ही ढक्कन खोलें। अब हमारा चिकन बिरयानी(Chicken Biryani) बन के तैयार हैं अब आप चिकन बिरयानी(Chicken Biryani) को  रायता ,छाछ ,सलाद के साथ सर्व करें।   

नोट:-  चिकन बिरयानी (Chicken Biryani Recipe) बनाने में ध्यान रखने वाली बातें 

• चावल को 30 मिनट पहले भींगो कर रख देने से चावल जल्दी पकता हैं चावल के ऊपर चिकन की लेयर को क्रॉस या प्लस के साइन के जैसा ही करें ताकि जब हम बिरयानी निकाल कर सर्व करेंगे। तो किधर से भी निकालें चिकन चारों साइड से होगा तथा चिकन का पीस चावल के साथ साथ निकल कर आएगा हम को चावल और चिकन के पीस को खोज कर नहीं निकालना पड़ेगा।
• चिकन बिरयानी (Chicken Biryani) में घी और साबुत गरम मसालों से इसका स्वाद दो गुना जाता हैं। चिकन बिरयानी (Chicken Biryani) में नमक डालते टाइम बहुत केयर फूल रहें क्योंकि हम चावल के पानी में भी नमक डालते हैं। तथा चिकन को मेरिनेट करने में भी तथा मसालों को भुनने में भी नमक डालते हैं तो आप अपने स्वादानुसार नमक को पहले ही निकाल ले और उसी नमक को तीन हिस्सों में बांट कर यूज़ करें।
• चिकन को मेरिनेट कर के भुनने से मसालों का फ्लेवर अच्छा आता हैं तथा मसाला और नमक चिकन के अंदर तक सोख जाते है और चिकन बिरयानी (Chicken Biryani) का टेस्ट डबल हो जाता हैं।

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कालीकट चिकन बिरयानी रेसिपी (Calicut chicken biryani Recipe)

• Ingredients

• कुल समय 1 घंटा 10 मिनट
• तैयारी का समय 10 मिनट
• पकने का समय 1 घंटा
• कितने लोगों के लिए 4
• मीडियम 35 mins -->

कालीकट चिकन बिरयानी की सामग्री

• मिश्रण तैयार करने के लिएः
• 1/2 kg चिकन
• 25 ग्राम हरा धनिया
• 25 ग्राम पुदीना
• 10 ग्राम कढ़ी पत्ता
• 1/2 टी स्पून जीरा
• 1 टी स्पून धनिया के बीज़
• 1/2 टी स्पून सौंफ
• 25 ग्राम हरी मिर्च, टुकड़ों में कटा हुआ
• 20 ग्राम लहसुन
• 2 टी स्पून अदरक
• 1/2 टी स्पून हल्दी पाउडर
• 1 टी स्पून नींबू का रस
• 1 टी स्पून खसखस का पेस्ट
• मुख्य तैयारी के लिएः
• 1 टेबल स्पून घी
• 5-6 दालचीनी के पीस
• 1 तेज़पत्ता
• 4-5 इलायची के बीज़
• 4-5 कढ़ी पत्ता
• 1 प्याज़, टुकड़ों में कटा हुआ
• 250 ग्राम चावल (टूटे हुए)
• 1/2 लीटर रानी
• बिरयानी मसाले के लिएः
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कालीकट चिकन बिरयानी बनाने की वि​धि

मिश्रण तैयार करने के लिए :, चावल बनाने के लिए :, बिरयानी मसाला तैयार करने के लिए :.

आप बिरयानी को पुदीने के रायते या मिर्ची सालन के साथ सर्व कर सकते हैं। नजर डालिए इन बेहतरीन बिरयानी रेसिपीज पर जिन्हें आप घर पर बना सकते हैं।

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how to prepare chicken biryani in hindi | चिकन बिरयानी कैसे बनाएं

How to prepare chicken biryani in hindi: दोस्तों, खाना बनाना हर किसी की पसंद होती है, और जब बात आती है चिकन बिरयानी की, तो मुँह में पानी आ जाता है। आजकल बाजार में इसे खरीदने के लिए आपको बहुत पैसे खर्च करने पड़ते हैं, लेकिन क्या आप जानते हैं कि इसे आसानी से घर पर बनाया जा सकता है? तो आइए, आज हम सीखेंगे कि “चिकन बिरयानी कैसे बनाएं” (how to prepare chicken biryani in hindi) । इसमें आपको बहुत ही कम सामग्री की जरूरत होती है और बनाने में भी कुछ ही समय लगता है। तो चलिए, इस मजेदार रेसिपी को सीखते हैं और अपने घर के रसोईघर में एक नए स्वाद का जादू बिखेरते हैं।

भारतीय रसोई की कहानी पूरी नहीं होती जब तक कि भारतीय खाने का स्वाद दिल में बसा रहता है। और चिकन बिरयानी के मामले में, यह कहानी अलग है। बिरयानी का नाम सुनते ही मुँह में पानी आ जाता है और उसका सुगंध महसूस होते ही भूख लगती है। इसलिए आज हम हिंदी में चिकन बिरयानी बनाने का तरीका सिखाएंगे।

Table of Contents

चिकन बिरयानी: भारतीय स्वाद की झलक

बिरयानी बनाने के तरीके से खाने का स्वाद बढ़ता है, साथ ही प्यार और भारतीय संस्कृति का अहसास भी मिलता है। जब आप बिरयानी बनाते हैं, तो आप उसकी तारीफ भी करते हैं।

बिरयानी बनाने के लिए नुस्खा

1. सही सामग्री का चयन.

चिकनी बिरयानी बनाने के लिए सबसे पहले आपको सही सामग्री चुननी चाहिए। ताजगी के साथ चिकन के टुकड़े, बासमती चावल का स्वाद और मसालों का स्वाद आपकी बिरयानी को अलग बना देंगे।

2. मसालों का मिलाना

बिरयानी के नुस्खे में चिकन को मरिनेट करने के लिए मसालों को मिलाना बहुत महत्वपूर्ण है। सही मात्रा में मरिनेट और मसालों का संघनन बिरयानी का असली स्वाद देता है।

3. दम पकाना

दम पकाना बिरयानी को पकाने का सबसे मनोरंजक तरीका है। इसमें सभी स्वादिष्ट बिरयानी घटक अच्छी तरह से मिलते हैं और उनका स्वाद बना रहता है।

4. सजावट करें

बिरयानी को सजाने का तरीका और भी आकर्षक बनाता है, जो एक महत्वपूर्ण कारक है। पकने पर बिरयानी को सजावट करने के लिए एक नजर की आवश्यकता होती है। इसमें केसर, ताजा प्याज और हरा धनिया का दूध मिलता है।

हरा धनिया को छोटे-छोटे टुकड़ों में कटाकर बिरयानी पर छिड़का जाता है, जो उसे और भी रंगीन और स्वादिष्ट बनाता है।

ताजा प्याज को पत्तों की तरह पतला करके तल करके स्वादिष्ट किया जाता है। फिर तला हुआ प्याज को बिरयानी पर डालकर उसे स्वादिष्ट और क्रिस्पी बनाते हैं।

केसर से भरी हुई दूध को बिरयानी पर छिड़का जाता है, इससे उसका स्वाद और सुंदरता बढ़ जाता है।

इस तरह की सजावट वाली चिकन बिरयानी न केवल आपके आंखों को भाती है, बल्कि आपके मुँह को भी भर देती है।

इसको भी पढ़े:   बिरयानी कितने प्रकार का होता है? | बिरयानी की किस्में

निष्कर्ष: how to prepare chicken biryani in hindi .

चिकनी बिरयानी बनाना एक कला है। यह एक सामग्री से नहीं, बल्कि प्रेम और स्नेह से बनाई गई कला है। इसलिए, अगली बार आप अपने घर में भारतीय खाने का मजा लेना चाहते हैं, तो याद रखें कि “चिकन बिरयानी हिंदी में” बनाने की कला आपको भारतीय संस्कृति के रंग-बिरंगे आलोचन और खाने का स्वाद भी देगी। तुम खुश रहो और खाना बनाओ!

इसको भी पढ़े:

4)   1 किलो चिकन बिरयानी के लिए कितने चावल चाहिए?

1 किलो मांस और 1 किलो चावल

5) बिरयानी में दही क्यों होता है?

बिरयानी का स्वाद बढ़ाने के लिए

6) भारत के कौन से शहर अपनी बिरयानी के लिए प्रसिद्ध है?

हैदराबादी  बिरयानी भारत की सबसे प्रसिद्ध

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Chicken Biryani Recipe

Updated: September 2, 2022, By Swasthi, Comments , Jump to Recipe

Chicken Biryani Recipe in 2 ways! Make the ultimate Biryani in homestyle and restaurant styles. Biryani is a celebratory rice and meat dish cherished in the Indian sub-continent. A traditional biryani consists of fluffy basmati rice layered over tender & succulent pieces of meat, accompanied with the mesmerizing aromas of spices, herbs & caramelized onions.

In this post I show you how to make an aromatic, delicious and the best Chicken Biryani , not in one but 2 ways – Homestyle and restaurant style.

About Biryani

Biryani is one of the most popular rice dishes & traditionally it is cooked adapting the process of dum pukht, meaning “steam cooked over low fire”.

The traditional process of Chicken Biryani starts by marinating meat in yogurt along with spices and herbs. The raw/uncooked marinated meat is layered at the bottom of a wide pot followed by another layer of par cooked basmati rice , herbs, saffron infused milk, fried onions and ghee or attar (edible essential oil).

The pot is sealed to trap the steam and is dum cooked on a low heat for the most tender and flavorsome dish.

This is known as Kachi Biryani & I have shared that traditional  Hyderabadi biryani here. Cooking this kind of a biryani requires a bit of expertise and understanding the dum pukht method correctly.

It is believed that Persians introduced Biryani to the Indians and this royal delicacy once upon a time was a luxurious treat made during special occasions.

However over the decades, the popularity of Biryani has grown to the extent that we eat it more often, whenever the Biryani cravings kick-in.

Innovative home cooks and chefs have come-up with many new and easier methods to cook biryani, as a result pakki biryani and my one pot biryani shared below came into existence.

About My Chicken Biryani

As mentioned earlier I share 2 recipes here and both the recipes use the same ingredients but the quantities vary slightly due to the difference in the cooking methods.

The first method is a one pot biryani and you can cook this in a pressure cooker or in a regular pot. In this recipe, we cook the marinated meat and layer the uncooked rice. Pour hot water and cook to perfection.

The second method is known as pakki dum biryani, where you cook the marinated meat with aromatics and make a gravy first. Meanwhile you par cook the rice and layer that over the chicken gravy.

Cover and cook on dum/steam for a short time to infuse the flavors of spices and herbs. Tada! Your best restaurant style Chicken Biryani is ready!

Both these recipes yield a chicken biryani that isn’t too oily, spicy, hot or pungent as it looks to be in the pictures. However you can reduce the amount of red chili powder if you do not prefer the heat. Biryani is best served with a  Raita ,  Shorba ,  lassi  and papads.

A biryani is judged by 3 things

• Masala/ flavors – so use a good biryani masala (recipe below) or garam masala.
• The quality of rice – use aged basmati rice or aged premium quality short grain rice like jeerakasala.
• The tenderness of meat – so always marinate chicken in yogurt and spices.

Biryani Masala Powder

You can use a good store bought biryani masala or garam masala. I prefer to use homemade biryani masala which I am sharing below. If you want you may use this or use your favorite store bought masala.

• 1 to 2 bay leaf
• 1 star anise
• 10 to 12 green cardamoms
• 2 two inch piece cinnamon – 2 grams
• 1 black cardamom
• 1½ teaspoon fennel seeds
• ¼ to ½ teaspoon black pepper
• 1 tsp caraway seeds (shahi jeera, sub with cumin)
• 2 strands of mace (I use half of a small mace, it may be strong for others)
• ¼ teaspoon grated nutmeg

On a low to medium heat, dry roast bay leaf, star anise, green and black cardamoms, mace and cinnamon stick for 1 to 2 mins, until slightly fragrant. Add cloves, fennel, caraway and black pepper. Roast for another 1 to 2 mins on a low heat, until aromatic. Add nutmeg and turn off. Cool and make a fine powder.

You can make this ahead or make a large batch and transfer to an air tight glass/ steel jar. Store in the refrigerator for 2 months.

More Biryani recipes Hyderabadi biryani Chicken dum biryani Chettinad biryani Mutton Biryani

How to make Chicken Biryani (Recipe 1 Stepwise photos)

Preparation – Marination

1. This recipe needs half kg chicken (1.1 lbs.). Make few slits on all the chicken pieces and add to a large bowl. Then add

• 3 tablespoons plain yogurt (Indian curd)
• 1¼ tablespoons ginger garlic paste
• ½ to 1 tablespoon garam masala (or biriyani masala)
• ½ teaspoon salt
• ¼ teaspoon ground turmeric
• ½ to 1 teaspoon red chili powder (reduce for kids)
• 1 tablespoon lemon juice (optional)

2. Mix everything well and marinate the chicken. Cover and set this aside for 1 hour. You can also rest it overnight in the fridge.

3. Meanwhile add 2 cups basmati rice to a large pot and rinse it at least thrice. Drain and soak in fresh water for 30 mins. Drain to a colander after 30 mins. Optional – Soak a pinch of saffron strands in 2 tablespoons hot milk.

Cook Chicken

4. Heat ghee or oil in a heavy bottom pot or pressure cooker. Make sure you use a large one for this. Using whole spices is optional but recommended. Use whatever you have. I use

• 4 green cardamoms
• 1 inch cinnamon piece
• ¾ teaspoon shahi jeera (caraway seeds)
• 1 strand mace (optional, omit if you don’t like)

5. Add thinly sliced onions. On a medium heat, fry them stirring often until uniformly light brown.

6. This is the correct color of the onions. Do not burn them as they leave a bitter taste. (check video)

7. Add marinated chicken & saute until it becomes pale for 5 minutes.

8. Lower the flame completely. Cover and cook until the chicken is soft, tender and completely cooked.

9. Check if the chicken is cooked by pricking with a fork or knife. It has to be just cooked and not overdone. Evaporate any excess moisture left in the pot by cooking further without the lid.

10. Taste test and add more salt if needed. I added ¼ more salt here. Add

• ¼ cup plain yogurt (Indian curd)
• 1 teaspoon garam masala (or biryani masala)
• ¼ to ½ teaspoon red chili powder (optional)
• 1 slit green chili pepper (optional)
• 2 tablespoons chopped mint leaves (pudina)

Make Chicken Biryani

11. Mix everything well. Spread it evenly in a single layer.

12. Layer drained rice all over the chicken. To a separate pot, pour 3 cups water and add ¼ to ½ teaspoon salt. If cooking in a pot (not cooker), start with 3 cups water at this stage.

Stir and taste the water. It must be slightly salty. Bring the water to a rolling boil. Pour 2 cups of this hot water across the sides of the cooker or pot. Pour rest of the water over the rice gently. (check video)

13. Level the rice gently on top. Add 2 tablespoons more mint leaves.Do not mix up everything, the taste of the biryani cooked in the shown method is good. Optionally you can sprinkle 2 tablespoons fried onions & saffron soaked milk.

14. Finally cover the pot or cooker. If cooking in a pot , cook on a medium heat until the rice is cooked completely. If the rice is undercooked & there is no more water left at the bottom of the pot, pour ¼ to ½ cup boiling water at this stage. How much water to add depends on the quality of basmati rice. Cook covered until the biryani rice is perfectly done, grainy and fully cooked. Rest it covered for 15 mins. If cooking in a cooker , cook until you hear 1 whistle. Later remove the cooker from the hot burner to stop cooking further.

15. When the pressure releases naturally, open the lid. Gently fluff up with a fork.

Serve chicken biryani in layers – top layer with rice and bottom layer with chicken. Enjoy with raita or shorba .

Troubleshooting

Towards the end if the rice is under cooked, you can sprinkle little hot water & cook covered further.

Restaurant style Chicken Biryani (Recipe 2 Stepwise Photos)

Time taken:1 hour 45 minutes

Ingredients (serves 3)

To make fried onions ¼ cup oil (I use organic steam refined coconut oil) 2 cups (200 grams) sliced onions To Marinate ½ cup yogurt/curd (fresh, not sour) 1 tbsp. Lemon juice 1½ tablespoon Ginger Garlic grated or paste (both in equal quantities) 1 green chili deseeded and slit (leave out for low heat) 1½ tablespoons oil (may use fried onion oil) ½ teaspoon salt ¼ teaspoon Turmeric Powder ½ to ¾ tablespoon Kashmiri Red Chili Powder 1¼ tablespoon Biryani masala (recipe in the post intro, or use store bought biryani/garam masala) ½ tablespoon coriander powder ¼ tablespoon roasted cumin powder (leave out if using homemade biryani masala) 2 tablespoons mint leaves fine chopped 2 tablespoons coriander leaves fine chopped (optional) 1.1 lbs. chicken (½ kg, skinless bone-in or boneless, large pieces such as thighs, drumsticks, legs or breast) To cook rice 1½ cups premium aged basmati rice ½ tablespoon oil ¾ to 1 tablespoon salt 4 cardamoms 4 cloves 1 bay leaf 2 inch cinnamon 1 star anise ¼ tsp shahi jeera ½ mace To layer 1 pinch (10 to 12) saffron strands or natural orange food color as needed 2 tablespoons hot milk + 2 tablespoons hot water 1 to 2 pinches biryani masala or garam masala 1 to 2 tbsps mint and coriander leaves 1½ tbsps melted ghee or a few drops of organic attar stirred with ghee

Instructions (Stepwise Photos)

This 1x recipe makes 3 servings. I made 2x recipe so you will see more quantities in the pictures.

Make golden onions (takes 22 mins)

1. Wash and peel the onion. Slice them medium thin and even so they fry evenly. Cut & discard the basal plate of the onion so the slices separate. Measure the slices to make them 2 cups.

2. Pour ¼ cup oil to a wide pan/Dutch oven and heat it on a medium flame. Add the onions and sauté constantly on a medium heat, until they turn evenly golden to light brown, but not deep brown or burnt. It takes me about 13 to 14 minutes for this entire task. 7 mins on a medium heat, 4 mins on a low heat and 2 to 3 mins with the stove turned off. However this can vary for you.

3. Remove them to a plate & cool completely. They will turn darker after cooling so do not over fry them as they turn bitter in a few seconds.

4. This step is optional. A lot of people prefer to use this fried onion oil in the marinade as it is flavored. But I discard the oil in the pot/ Dutch oven. I also prefer to squeeze out the excess oil from the fried onions using fingers. Pat them well with kitchen tissues to remove most of the oil. Once done they look like seen in the pictures below. This makes ½ cup (8 tbsps) golden onions.

Marinate Chicken (takes 18 mins)

I use the same pot/ Dutch oven to fry onions, marinate and then cook the biryani. But it is important to cool it down before preparing the marinade.

5. Mix together yogurt, lemon juice, ginger garlic, green chili, oil, salt, turmeric powder, Kashmiri red chilli powder, biryani masala (or garam masala), coriander powder, roasted cumin powder, mint leaves and coriander leaves. Mix all the ingredients well and taste test for salt and spice/heat. Adjust of required.

6. Add chicken. I also make gashes over the larger pieces of chicken. Marinate for a minimum of 30 minutes to overnight in the refrigerator. Keep it covered while it marinates.

Make the gravy (takes 20 mins)

7. Saute chicken for 4 to 5 minutes on a medium heat.

8. Reserve 2 tablespoons brown onions for later and add the rest here (about 6 tbsps). Pour ¼ cup hot water and mix well.

9. Cover and cook on a medium heat for 10 to 15 minutes (depending on the size and kind of chicken used, organic and bone-in chicken takes longer). Chicken should be almost cooked through (95% cooked). Turn off the heat.

Cook Rice (15 mins, can multi-task to save time)

10. While your chicken gravy cooks, rinse rice well thrice and soak for a minimum of 15 mins (if required, read instructions on your rice pack). Pour 6 cups of water to a large pot and add the following whole spices. You don’t need all of them add whatever you have in hand. Cardamoms, cloves, bay leaf, cinnamon, star anise, shahi jeera and ½ mace.

11. Bring the water to a rolling boil, reduce the heat to medium (keep it boiling), cover the pot and cook for 5 minutes. If you don’t like whole spices in your biryani, optionally fish out as many spices as you want at this stage using a spider. Discard or save some for garnish.

12. Pour oil and add drained rice & salt. Bring the water to a rolling boil again and cook on high heat for 5 mins, until 90% done. Rice should be firm, almost cooked but have a bite to it and not fully cooked. When you press down the rice grain it should break and not turn mushy. Drain to a colander immediately.

Make Chicken Biryani (Layer the biryani) 30 mins

13. Soak saffron strands or natural orange food color as needed in 2 tablespoons hot milk + 2 tablespoons hot water (or rice cooked water). Also prepare 2 tbsps chopped mint/coriander leaves, 2 tbsps fried onions, 1 to 2 pinches biryani masala and ghee.

14. Before you layer the rice over the chicken, do check the following points:

• The gravy should be thick yet of pouring consistency (not runny & not dropping consistency)
• It is essential for the chicken gravy and the pot to be hot.
• The cooked rice needs to be steaming hot.
• If the above points are not met, your dum cook time (steaming time will be different)

15. Give a good stir and spread the chicken in the pot evenly. This is the right consistency.

16. Layer 1 tablespoon brown onions and then rice all over the chicken. Sprinkle 1 to 2 pinches biryani masala, mint coriander leaves, ghee and saffron milk water & the rest of the fried onions.

17. If you are not using a Dutch oven, seal the pot with a foil or a moist clean cloth (not dry cloth). Turn on the flame on a medium heat for 5 to 6 minutes. Lower the heat to low and dum cook for another 18 to 20 minutes. Turn off and rest for 10 minutes.

If you are not using a heavy bottom pot like a Dutch oven, a sandwiched bottom pot or a triply cookware, place a tawa on the stove and then your cookware. Cook for 5 mins on a high heat and then on a medium heat for 18 to 20 mins.

18. When you open the pot, your rice grains should have curled meaning the rice has been dum cooked well. If not, next time you may increase the cook time. The cook time changes slightly with the kind and size of stove/burner.

19. Garnish with more fried onions and coriander/mint leaves if you want. Serve Chicken biryani with a large rice paddle in a way that each portion gets the chicken from the bottom and the rice from top in layers.

What to serve – Cucumber Raita and onion salad go well with this biryani. In India we also serve this with a biryani gravy known as shorba, or with this chicken kurma (not korma) and with kachumber or onion raita.

What you need for a good biryani?

To make a good biryani, always use best quality ingredients. The choice of good quality basmati rice, whole spices, spice powders, chicken & ghee all contribute to the flavors of chicken biryani.

1. Basmati rice: There are so many kinds of basmati rice available in the market. For best results choose premium quality basmati rice that is labelled as AGED. This kind of rice is more firm & fluffs up well in chicken biryani without turning mushy. Aged rice is also more fragrant.

Though this biryani is made in a pressure cooker or pot, the texture of rice grains will come out right without getting mushy if made with aged rice.

2. Biryani masala (spices) : Good quality whole spices & spice powders elevate the flavor of chicken biryani. So choose a good quality ready made garam masala powder or biryani masala .

I am also sharing the ingredients for an instant biriyani masala powder. If you do not have a ready made or store bought masala, you can make it in just few minutes.

3. Chicken : We usually use up the cut whole chicken to make the chicken biryani. However I always find chicken breast pieces dry out if not marinated well with yogurt. If you prefer soft, tender & succulent pieces of chicken in your biryani, then just use chicken thighs & drumsticks.

Always use bone-in chicken as it helps the dish to turn out more flavorful.

4. Ghee : Traditionally chicken biryani was made using ghee. Since this recipe does not follow the traditional method, you can also make it using oil. But ghee adds a unique aroma to the dish.

Pro Tips to make the Best Chicken Biryani

• Marination : Marinating chicken with yogurt & spices is the first key step to make the best chicken biryani. Yogurt tenderizes the chicken & the spices enhance the flavors. Marinating and resting chicken makes it soft & succulent, so do not skip that. If you do not eat curd then can substitute it with coconut milk.
• Preparing rice : Basmati rice has to be rinsed very well a few times in ample amount of water to get rid of the starch. This prevents the rice grains from turning mushy. Soaking the rice helps to cook the rice grains to fluffy & long. So do not skip rinsing & soaking the rice well before using.
• Water : This recipe uses plain water to cook the chicken biryani. However it can be replaced with chicken stock. The quantity of water I have mentioned in the recipe card works well for me with Lalquilla old malai basmati rice. This ratio works pretty well with any aged basmati rice.
• Please do adjust the amount of heat in the recipe. My recipes are usually low on heat for the Indian taste buds. Since I have young kids at home., these levels work well for us.

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Recipe Card

For best results follow the step-by-step photos above the recipe card

Ingredients (US cup = 240ml )

Marinade for chicken biryani.

• ▢ ½ kg (1.1 lbs) chicken (skinless bone-in or boneless, large pieces such as thighs, drumsticks, legs or mix of all)
• ▢ 3 tablespoons plain yogurt (curd or dahi)
• ▢ 1¼ tablespoons ginger garlic paste (1 inch ginger & 4 garlic cloves crushed)
• ▢ ½ to ¾ teaspoon salt (adjust to tase)
• ▢ ¼ teaspoon turmeric
• ▢ ½ to 1 teaspoon red chilli powder (or paprika) (use less spicy variety)
• ▢ ½ to 1 tablespoon garam masala (or biryani masala) (Refer notes)
• ▢ 1 tablespoon Lemon juice (optional)

Whole spices (skip if you don’t have any)

• ▢ 1 bay leaf (tej patta)
• ▢ 4 green cardamoms (choti elaichi)
• ▢ 6 cloves (lavang)
• ▢ 1 inch cinnamon (dalchini)
• ▢ 1 star anise (chakri phool )
• ▢ ¾ teaspoon shahi jeera (caraway seeds) (substitute with cumin)
• ▢ 1 strand mace (javitri, omit if you don't like)

Other ingredients for chicken biryani

• ▢ 2 cups basmati rice (aged rice only)
• ▢ 2 tablespoon ghee or Oil
• ▢ 1 large onion sliced thinly
• ▢ ¼ to ½ cup mint leaves chopped fine (about 15 leaves)
• ▢ 1 green chili (slit or chopped)
• ▢ ¼ cup plain yogurt (Indian curd)
• ▢ ¼ to ½ teaspoon red chili powder (optional, for heat)
• ▢ 1 teaspoon garam masala (or biryani masala)
• ▢ 3 cups water (3½ cups for pot) (refer notes, more if needed )
• ▢ ¾ teaspoon salt (to stir in water)
• ▢ 2 tablespoon fried onions (optional)
• ▢ 1 pinch saffron (optional)(soaked in 2 tbsps hot milk)

Instructions

Preparation.

• ▢ To a bowl, add yogurt, ginger garlic paste, salt, garam masala, turmeric, lemon juice & red chili powder.
• ▢ Mix up well and taste the marinade. Add more salt and spice if needed.
• ▢ Make slits on the chicken pieces. Add it to the marinade & mix well. Cover and set aside for 1 hour to overnight. 
• ▢ Rinse basmati rice thrice and soak for 30 mins. Drain to a colander after 30 mins.

How to make Chicken Biryani

• ▢ Heat ghee or oil in a pot or pressure cooker.
• ▢ Add whole spices – bay leaf, cardamoms, cloves, cinnamon, star anise, shahi jeera & mace. Skip them if you do not have.
• ▢ When the spices begin to sizzle, add onions & fry them evenly stirring often until uniformly light brown but not burnt.
• ▢ Add chicken & saute until pale for 5 mins on a medium heat. 
• ▢ Cover & cook on a low flame until the chicken is soft cooked or tender. Saute to evaporate any excess moisture in the pot.
• ▢ Taste test and add more salt if needed. Add yogurt (curd), half of the chopped mint leaves, slit green chili, red chili powder & garam masala. ½ to 1 teaspoon red chilli powder, 1 green chili, ¼ cup plain yogurt, 1 teaspoon garam masala
• ▢ Mix everything well and layer chicken evenly at the bottom. (check video)
• ▢ Spread drained rice in a layer over the chicken.
• ▢ To a separate pot, pour water. If cooking in a pot use more water.
• ▢ Add salt and mix. Taste the water. It must be slightly salty. Bring this to a rolling boil.
• ▢ Pour 2 cups of this water across the sides of the cooker or pot. Gently pour the rest on top of the rice. (check video)
• ▢ Level the rice if needed. Sprinkle the rest of the mint leaves. Optionally add fried onions & saffron soaked milk if using.
• ▢ Pot method – If cooking in a pot, cover and cook on a medium flame until the rice in the chicken biryani is cooked completely but not mushy or undercooked. If the rice is still under cooked or hard & there is no water at the bottom, pour ¼ to ½ cup more boiling water depending on the kind of rice used and cook further. When done it has to be fully cooked, yet remain grainy but not mushy.
• ▢ Cooker method – Set the flame to medium high. Cover & place the whistle. Cook until you hear 1 whistle. Move the cooker away from the burner to stop cooking further. 
• ▢ Rest until the pressure drops naturally. Fluff up the chicken biryani with a fork. 
• ▢ Serve from top to the bottom layer. Each serving gets biryani rice from top and chicken from the bottom layer.
• ▢ Enjoy chicken biryani with raita and sliced veggies, papad and shorba (biryani gravy) .
• Water: The amount of water to use depends on the brand of basmati rice. Not all basmati rice need the same amount of water. So for pot method, start with 3 cups water. Towards the end if the rice is undercooked, pour ¼ to ½ cup boiling water and cook further. You will need to experiment a bit with the right amount here.
• Tomatoes : An authentic biryani never uses tomatoes, so I have not used in the recipe. It does not add any taste infact alters the flavor. If you still want to use you an follow the second recipe I have posted below.
• Yogurt or curd : Do not use sour curd. If the curd is slightly sour then skip using lemon juice.
• Rice : I have used lalquilla basmati rice, old malai. Any other basmati rice may need less or more water. Make sure to use as needed.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

© Swasthi’s Recipes

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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I have a question. When you say coriander leaves, do you mean cilantro or coriander? In the cookbooks, coriander is actually cilantro. Thanks!

Hi Melissa, In Indian cuisine, coriander leaves is cilantro and coriander seeds is seeds.

So glad to read this. Thank you for sharing back.

Hi may I know if you place it in rice cooker, do you still put the chicken first and rice on top or can i put the rice first and chicken on top. Thanks!

Hi Lill, Add the rinsed rice, pour water and then add the sauteed chicken and give a gentle stir so the spices distribute. Keep most of the chicken on top, not at the bottom.

I follow your blog. So I found your chicken biryani picture (above) on a swiggy restaurant for their chicken biryani.

Hello Anitha, Thank you for letting me know!

I love this recipe and have made it many times! When you make your biryani masala do you grind up the cardamoms whole—pod and all, or do you remove the pods after toasting and only use the seeds?

Hi Josh, Thank you! Use the whole pods with the skin. They have a unique flavor.

Wow! That’s a lovely meal Rick. Thank you for sharing back

Hi Ewa, That’s nice to know! Thank you so much for sharing back. Hope you enjoy more recipes from here!

Hi, thanks for the recipe. In first method you use 2 cups of rice, what is the weight of rice in grams.

Hi Samiya, 2 cups basmati weighs about 360 to 370 grams

Hi Nick, So glad you like it.!

I need to use up my ground mace before buying whole. In your recipe for Biryani Masala Powder, how much ground mace should I use to equal half of one mace?

Hi Jon, Half mace weighs about 1 gram, and that equals a little less than half tsp ground. So start with 1/3 tsp and add more if you want while finishing.

Thank you! I appreciate it when I know the weights of ingredients as the sizes on the whole spices can vary considerably!

Hi I’ve started to prep for this gorgeous recipe but I don’t have a regular pressure cooker, how long should it go in for in a instant pot please? Thanks xx

Hi, Use 2½ cups water (for aged basmati only) and 4 to 5 mins low pressure. After adding ¼ cup yogurt and ground spices, deglaze the pot and then press cancel. Just follow all the steps as is. For reference you can check this Instant pot egg biryani video . Let the pressure release naturally for 4 to 5 mins followed by manual release. Hope you like it.

Little improvement needed as I needed to search, how much onion? which was given in second method but not in first one. Or may be I missed it ? but wow! Yummy biryani.

Saasha, Thank you! So glad you like it. For the first method, you can use onions as per your preference, a little more or less won’t make much difference to this kind of biryani. This recipe mentions 1 medium or large onion (about 3/4 to 1 cup sliced, you can go up to 1.5 cups). I will update the same in the post. Thank you for bringing this up!

How would I use an Instant Pot for this recipe?

Hi, Thanks for the recipe. In in the first method, may I know the quantity of onion in grams? Asking as Onions are of different sizes everywhere! 🙂

Hi, Use 1 cup sliced onions. A little more or less is okay for this method

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NOTIFICATIONS

Biryani Recipe: स्वाद में लाजवाब होती है चिकन दम बिरयानी, इस विधि को करें ट्राई

Chicken dum biryani: खिले-खिले चावलों से बनी चिकन दम बिरयानी को बासमती चावल और मसालों की मदद से तैयार किया जाता है. कई लोग इसे बनाने की कोशिश करते हैं, लेकिन परफेक्ट नहीं बना पाते हैं. आइए जानते हैं रेस्टोरेंट स्टाइल चिकन बिरयानी बनाने की विधि..

• 28 फरवरी 2022,
• (अपडेटेड 28 फरवरी 2022, 12:22 PM IST)

• बासमती चावलों से दम बिरयानी
• रायते का साथ कर सकते हैं सर्व

Chicken Dum Biryani Recipe: चिकन दम   बिरयानी नॉनवेज लवर्स के लिए फेवरेट डिशेज में से एक होती है. लंच या डिनर में चिकन दम बिरयानी खाकर मन खुश हो जाता है. इसका लाजवाब स्वाद काफी अधिकतर लोगों को पसंद आता है. हालांकि, घर पर चिकन दम बिरयानी बनाने में थोड़ा वक्त जरूर लगता है, लेकिन घर पर आसानी से परफेक्ट चिकन दम बिरयानी बनाई जा सकती है.  आइए जानते हैंचिकन दम बिरयानी बनाने में किस सामग्री का इस्तेमाल होता है और सही विधि क्या है.

Chicken Dum Biryani Recipe Ingredients- सामग्री

• 1 किलो चिकन
• बासमती चावल आधा किलो
• 1 छोटा चम्मच अदरक का पेस्ट
• 1 छोटा चम्मच लहसुन का पेस्ट
• 4 हरी मिर्च (बीच से लंबी कटी हुई)
• 1 कटोरी पुदीना पत्ती, कटी हुई
• 1 कटोरी धनियापत्ती, कटी हुई
• 1 चम्मच लाल मिर्च पाउडर
• 1/2 छोटा चम्मच हल्दी
• केसर के 8-10 धागे
• 2 कटोरी दही
• 2 बड़ा चम्मच नींबू का रस
• 4-5 हरी इलायची
• दालचीनी का एक इंच टुकड़ा
• 2 बड़ा चम्मच घी
• तेल तीन चौथाई कप
• 1 कटोरी प्याज के लच्छे
• नमक स्वादानुसार
• पानी 2 गिलास

पेस्ट बनाने के लिए मसाले

• 3 हरी इलायची
• दालचीनी आधा इंच टुकड़ा
• 1 छोटा चम्मच काली मिर्च पाउडर
• सबसे पहले दूध में केसर डालकर घोल लें. इसके बाद लौंग, इलायची, दालचीनी और काली मिर्च को पीस लें.
• अब मीडियम आंच में एक कड़ाही में तेल डालकर गरम करने रखें.
• तेल के गरम होते ही इसमें प्याज डालकर सुनहरा होने तक फ्राई कर लें और प्याज को प्लेट में निकाल लें.
• कड़ाही को आंच से उतार लें और तली हुई आधी प्याज को पीस लें.
• अब चिकन में अदरक-लहसुन का पेस्ट डालकर अच्छी तरह मिलाएं.
• इसके बाद इसमें लाल मिर्च पाउडर, हल्दी, नमक, आधी धनियापत्ती, आधी पुदीना की पत्ती, नींबू का रस, हरी मिर्च, पीसा हुआ मसाला पाउडर, प्याज का पेस्ट, दही और थोड़ा-सा तेल मिलाकर मैरिनेट कर 2 घंटे के लिए रख दें.
• इसके बाद अब मीडियम आंच पर भारी तले वाली कड़ाही रखें. इसमें तेल डालें और मैरिनेट किया हुआ चिकन डालकर तब तक पकाएं जब तक यह हल्का सुनहरा न हो जाए. फिर इसे एक दूसरे बर्तन में निकाल लें.
• कड़ाही को धोकर साफ कर लें.
• भगोने में पानी, चावल, लौंग, तेजपत्ता, इलायची और दालचीनी डालें.
• इसमें स्वादानुसार नमक डालकर मीडियम आंच पर पकने रखें. 
• जब चावल 80 प्रतिशत तक पक जाए तो आंच बंद कर चावल का पानी छानकर निकाल दें और इसे एक बड़ी थाली में फैलाकर रख दें.
• अब भारी तले वाली कड़ाही में घी डालकर धीमी आंच पर रखें.
• घी की खुशबू आने पर इसमें पहले आधा चावल फैलाएं फिर इसके ऊपर चिकन. फिर चिकन के ऊपर बचा चावल फैलाएं.
• चावल पर केसर वाला दूध, पुदीने की पत्तियां और धनिया पत्ती फैला दें.
• आखिर में इसके ऊपर बचा हुआ घी डालें.
• कड़ाही को ढककर धीमी आंच पर 12-15 मिनट तक रखें.
• तय समय के बाद प्लेट में बिरयानी निकालें. इसपर तली हुई प्याज फैलाएं.
• तैयार है चिकन दम बिरयानी. रायते के साथ सर्व करें. 
• Maggi Masala: अब घर में बनाएं मैगी मसाला, बहुत आसान है पूरा तरीका
• Aloo Bread Patties: चाय के साथ उठाएं आलू ब्रेड पेटीज का लुत्फ, सीखें स्ट्रीट स्टाइल स्वादिष्ट रेसिपी

सबसे तेज़ ख़बरों के लिए आजतक ऐप

How To Make Chicken Biryani: घर पर बनाएं रेस्तरां जैसी स्वादिष्ट चिकन बिरयानी

How to make chicken biryani: कभी-कभी समारोह अथवा खास मौके पर बनने वाली चिकन बिरयानी को आप इस आसान विधि से घर पर ही बनाएंगे तो कोई भी आपकी तारीफ किए बिना रह नहीं पाएगा।.

• Sep 04, 2021 / 11:19 am •

Tanya Paliwal

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‘अगर तुम नहीं आए तो अश्लील क्लीप वायरल कर दूंगी…’ नगर पालिका चेयरमैन को महिला ने मिलने बुलाया और फिर…

बीकानेर में जमीन धंसने का रहस्य से उठा पर्दा, सामने आई चौंकाने वाली वजह

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चिकन बिरयानी बनाने के लिए आपको निम्नलिखित सामग्री की आवश्यकता होगी:

यह भी पढ़ें:

10 से 15 मिनट के लिए बर्तन को धीमी आंच पर ढक कर रख दें। तैयार है गरमा गरम चिकन बिरयानी, इसे दही, चटनी, रायता अथवा करी के साथ परोसा जा सकता है।

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Published: Sep 26, 2018 · Modified: Sep 30, 2021 by Richa · This post may contain affiliate links.

The Best Chicken Biryani (Step by step video recipe)

This chicken biryani recipe features succulent, juicy pieces of chicken that are cooked in a yogurt marinade and then layered with crispy onions, coriander, mint and basmati rice to give you a dish that the entire family will enjoy. I've broken the process step by step and made a recipe video for this chicken biryani so that you can make this restaurant style biryani at home!

Biryani in India doesn't just mean biryani. There are variations across the length and breadth of the country. There is Hyderabadi biryani (which is what I'm sharing today) where the biryani has a lot of gravy or masala and is cooked slowly with rice in a sealed pot. Then there is the Muslim wedding biryani which actually has lesser masala, but packed with flavour mostly from whole spices; the Kerala biryani, donne biryani from Karnataka and so many more.

In every single form, biryani is delicious and is almost like a one pot meal that's enjoyed by families and eaten together - like a celebration!

But I have to be a 100% honest with you. I had never made chicken biryani before I decided to share this recipe. And I got convinced because so so many of you have requested for a legit/authentic biryani recipe that was also relatively easy.

And we are biryani lovers. Mostly  mutton biryani , but this chicken biryani really changed our mind.

The first time I attempted it, I was nervous, because it seemed so difficult and daunting and it looked like there were a gazillion steps. So I took a deep breath and decided to break them down for you.

Quick Walk Through: Chicken Biryani

Ingredients for chicken biryani, fried onions , basmati rice, how to marinate chicken for biryani, how to make chicken biryani, watch the recipe video, more indian recipes for meat lovers:.

Planning on making Biryani? Here are 19 Tips to make the Best Biryani Ever!

Here's everything that you'll need to make biryani:

Chicken:  I only like to use thighs and drumsticks for chicken biryani because they remain juicy and don't overcook through the long cooking time. For me, chicken breast is a big no no as it will dry out and will just be rubbery.

Yogurt: Greek yogurt, plain yogurt or homemade curd/dahi works well. Acts as a tenderiser and add some tanginess to the masala

Fried Onions:  Also called birista, I've outlined the process to make fried onions at home below.

Tip: These days, packages fried onions are easily available and are more convenient option. To store a large amount of fried onions, place them in an airtight container and freeze them for later

Tomato Puree:  Used in the marinade for flavour and body

Ginger Garlic Paste: Simply ground ginger and garlic, I recommend making this at home, but if you are in a hurry, store bought works too

Whole Spices:  Bay leaf, Cloves, Green Cardamom and Saffron (kesar for that distinct orange colour) - these form the flavour base and give biryani that distinct fragrance that wafts up as soon as you open the pot

Ground Spices:  Red Chilli Powder (sub with a mix of paprika and cayenne if living outside India), turmeric powder and garam masala powder.

Tip : For the best flavor and aroma, I would highly recommend making your own garam masala. Don't worry, it's pretty simple to make, and I even have a recipe to help you nail it. I usually make whip up a jar once a month and this way it stays fresher and more aromatic every time I use it.

Herbs:  Fresh mint and coriander leaves (cilantro) are essential to making biryani. They add freshness and bring the rice and chicken together

Fat & Dairy:  Both oil and ghee. You can choose to only use ghee but in my opinion, it makes the biryani even richer. But ghee is what was traditionally used to make biryani. You'll also need a little milk to soak the saffron strands

Basmati Rice:  This is a key ingredient in most biryani recipes, even the ones outside India like the Pakistani biryani and Afghani biryani. Please note that basmati rice is different from long grain rice. A quick note - Basmati has long grains but also comes with a distinct fragrance and flavour. Look for aged basmati rice that has been aged for at least 1-2 years.

Fried onions are a key ingredient here, and it’s important to get this right. Onions are cut into slices and then browned on medium flame in oil. They don't need to be extra crispy, but onions should be a deep golden brown without getting burnt. You can also use  store bought fried onions  which are easily available in supermarkets these days. 

While choosing rice for the biryani, make sure to buy 'basmati rice' and not long grain rice. While they may look similar at first, good quality basmati rice is fragrant, and has grains that are thin and long as opposed to long grain rice which has fatter grains and almost no fragrance.

The basmati rice is cooked for exactly 5 minutes in boiling water with whole spices and salt to get it to the right doneness - which is 70%. Drain the rice well to get rid of any excess water. The rice will continue to steam when we finally cook it along with the chicken and that's where it picks all the flavour and perfume from the chicken, saffron, mint leaves and coriander.

Also see: How to cook Basmati 3 ways

This Hyderabadi Chicken Biryani gets a lot of its flavor from the marinade. We are using yogurt as a tenderiser, fried onions (birista), tomato puree, red chili powder, turmeric powder, coriander powder, garam masala and salt to flavor the chicken. It's important to marinate the chicken in a large bowl for at least two hours or overnight for the maximum flavor. Like I said before, I prefer using only chicken thighs and legs for chicken biryani because these are the juiciest and do not become dry while the biryani cooks.

Once you have your chicken marinated, rice and fried onions ready, start by cooking the marinated chicken. To cook the chicken, place it in the dutch oven or a large pot that you plan to use for cooking the biryani, and cook them for 7 minutes. There is no need to stir the chicken, only flip it once around the 4 minute mark.

Once the chicken is partially cooked, the next step is to layer it with the fried onions, mint and coriander. The onions add sweetness and richness while the herbs add a ton of flavor and freshness. 

The final step is layering with 70% cooked basmati rice. Sprinkle saffron milk and ghee on top and cover tightly with a lid. Originally, the pot was sealed with dough to prevent steam from escaping, but a tight lid works just as well. It's important to cook this on a low flame so that the heat distributes evenly and the bottom doesn't get burnt.

And there you go! The whole thing takes approximately an hour so I call this a weekend project, but after you've done it once, you'll realize how easy and simple making biryani at home is! The results of your labour will look like this, and trust me, there is nothing like the smell of chicken biryani wafting through the house to get everyone to the table!

Let's just say - five attempts to make sure I provide you with instructions that you can actually follow with ease at home did not seem like work.

It's really important to use a heavy-bottomed pot when you make chicken biryani, or the chicken pieces can be scorched or burnt. A  dutch oven  will be your best friend while making this biryani because it heats evenly and stays warm. It also has a thick bottom that does not let your food get burnt easily. Another tip is to keep the biryani pot on a tava or flat skillet. This will stop it from coming in contact with direct heat, and it'll steam at a low heat. 

Serve chicken biryani with raita , salan and maybe a salad. Keep simple accompaniments but a good biryani doesn't need much!

Ingredients

Brown onions (note 1).

• ▢ 2 Onions Large
• ▢ ½ cup Vegetable Oil

Chicken Marinade:

• ▢ 700 grams Chicken Thighs and Drumsticks bone-in and skinless (Note 2)
• ▢ ¾ cup Yogurt or hung curd
• ▢ ¼ cup Tomato Puree
• ▢ ¼ cup Vegetable Oil
• ▢ 1 tablespoon Ginger Garlic Paste minced ginger and garlic
• ▢ 1 tablespoon Red Chilli Powder sub with 1 teaspoon Paprika + 1 teaspoon Cayenne
• ▢ 1 teaspoon Turmeric Powder
• ▢ 1 teaspoon Garam Masala Powder
• ▢ 2 tablespoon Brown Onions
• ▢ 1 ¼ teaspoon Salt
• ▢ 2 tablespoon Hot Milk
• ▢ 10-15 Saffron strands

Parboiled Rice (70% cooked):

• ▢ 2 cups Basmati Rice Note 3
• ▢ 6 cups Water
• ▢ 2 tablespoon Salt
• ▢ 1 Bayleaf
• ▢ 5-6 Cloves
• ▢ 2-3 Cardamom Pods

Other Biryani Ingredients:

• ▢ 1 cup Mint Leaves fresh
• ▢ 1 cup Coriander Leaves Cilantro
• ▢ 1 ½ tablespoons Ghee or Butter
• ▢ Crispy Brown Onions
• ▢ Onion Raita

Instructions

• To make the brown onions, pat the onions dry and if time permits, leave them out on a kitchen towel for 15-20 minutes to dry them out slightly. Heat oil in a pan and add the onions. On a medium flame, shallow fry the onions for 15 minutes till they are a deep golden brown, without burning them. Drain them out on a paper towel, and set aside. These can be made ahead and stored in an air tight container overnight. Burnt onions will add a bitter flavor to the biryani. You can also use store bought fried onions/ shallots which are easily available in leading supermarkets, Indian and Asian stores.
• Mix together all the ingredients under chicken marinade and marinate for at least two hours or overnight for best results.
• When you are ready to make the biryani, soak saffron strands in hot milk and rub them slightly with the back of a spoon. Set this aside.
• Bring water to a roaring boil and add salt, whole spices and basmati rice. Cook for exactly 5 minutes and drain completely, leaving the whole spices in the rice. This will cook the rice to about 70% doneness which can be checked by pressing a grain of rice between two fingers - the rice should still be raw in the middle.
• Layering and Cooking Chicken Biryani:  Heat a heavy bottomed pot like a  dutch oven , and add the chicken to it. Cook for 4 minutes and then turn the chicken pieces once. Cover and cook for another 3 minutes. Turn off the heat. Scatter half the onions all over the chicken, and then sprinkle all the coriander and mint leaves. Next layer the rice all over the mint and coriander, and in the end drizzle saffron milk and ghee all over the rice. Cover and cook on a low flame for 20 minutes - this will help steam the rice, cook it to doneness and cook the chicken. (Note 4)
• Once the biryani is cooked, let it rest for 5-10 minutes, and finish by scattering the remaining onions on top. Serve hot digging the spoon deep to get all the layers.
• While a lot of restaurants use an entire chicken cut into medium sized pieces to make biryani, this is done to cut costs. Pieces like chicken breasts dry out during the long cooking process, and that's why I recommend using only chicken thighs and drumsticks while cooking biryani at home. You can ask your butcher to cut each chicken leg into two parts to divide it into thighs and drumsticks. Leaving the bone in keeps the chicken juicy.
• Brown Onions can be slightly time consuming and tricky to make, and you can substitute them here with store bought fried onions . Just make sure that the onions are not batter fried. If you are in India, you can buy them online here , and if you live outside India, you can buy them here . They are also available at leading supermarkets, Asian and Indian stores.
• While buying basmati rice, make sure you buy rice that's labelled basmati and not just long grain rice. Basmati Rice is fragrant and has slightly thinner grains than long grain rice. Real basmati rice is what gives biryani its distinct flavor and taste.
• In the last step of layering and cooking the biryani, all the ingredients are par cooked . Cooking the biryani on a low flame for 20 minutes, steams and cooks everything to doneness. If you don't have a heavy bottomed pot, and are using a regular pot, you can place it on a tava (or flat griddle) and then place it on the stove on a medium flame to avoid burning the chicken. The tava or griddle creates a degree of separation between the flame and the pot and provides the perfect heat source.
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Reader Interactions

Amy S. says

March 15, 2024 at 3:01 am

April 11, 2024 at 11:16 am

Thaaanks Amy, you can actually send me a picture to my Instagram account :))) I'm sorry it took you so long to caramelise the onions. Next time, try frying them on medium high heat - they'll need some baby sitting or they'll burn but it'll be much faster.

Creative publish says

July 19, 2023 at 5:59 pm

Recipe land says

July 19, 2023 at 5:58 pm

July 19, 2023 at 1:23 am

July 08, 2023 at 9:53 am

"Deliciously aromatic and flavorful Dum Biryani! Every bite is a burst of authentic spices and tender meat, truly a culinary delight."

Catherine says

May 04, 2023 at 10:40 pm

May 23, 2023 at 12:28 pm

I do that too so often!!

Rashmi says

April 20, 2023 at 2:40 pm

The Foodie Guyz says

April 13, 2023 at 3:44 pm

Troy S. Stein says

April 10, 2023 at 8:08 pm

I made this for my Wife today, as a Valentine’s Day dinner, and it was my first time making chicken biryani (mind you I cook often, but until now didn’t have the courage to dive into the biryani realm). I followed your recipe to a T, only adding 3 diced green chilis in the marinade because we eat spicy. Suffice to say, we both enjoyed it tremendously. And the fact that there was no “biryani masala”involved and yet the final outcome tastes like a 4 star Indian restaurant makes me wonder how we ended up with such perfection. Thank you so much Richa!!!

Carolyn says

April 06, 2023 at 4:19 am

May 23, 2023 at 12:38 pm

Thanks for sharing all the changes you made. I'm sure it'll help others! So glad you liked it

Sharon S says

March 21, 2023 at 3:07 am

can I make this in advance earlier in the day?

May 23, 2023 at 12:49 pm

Sure! Biryani actually tastes better the next day a lot of times

Swetha thomas says

March 08, 2023 at 4:35 pm

It was a hit at my home. .. Very good recipe! My husband n kids enjoyed the biriyani. The easiest biriyani recipe ever! Thank you Richa! I have tried your other recipes too...Almost all of them have co e out well for me!! Waiting for more recipes from you. I wil definitely try!

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Published: Apr 15, 2018 · Modified: Sep 3, 2021 by Saima · This post may contain affiliate links. As an Amazon affiliate, I earn from qualifying purchases · This blog generates income via ads.

Chicken Biryani Recipe

A chicken biryani recipe made with tender chicken on bone, saffron, cashews and long grain basmati rice. So good!

Who isn't familiar with chicken biryani? Only someone living under a rock!

The online space is full of one chicken biryani recipe after another. Just type in the phrase in Google and see the sheer number of results that the search engine spits out. It's startling.

Like all things very popular, there are countless variations, and needless to say, all of them are not good. To eat ho-hum biryani is quite a drag, so it's nice to know a few facts about it. Here goes!

• The wrong ingredients can ruin a chicken biryani recipe before it's even had a chance 

To the old khansamas (chefs) of North India, it would be nothing short of blasphemy to add ingredients like potatoes, tomatoes, turmeric (ugh!) or even too much spice in a biryani recipe. These ingredients alter the very nature of biryani, and if I may go so far, corrupt it.

And yet, I have suffered through one overly yellow, impossibly hot, potato filled disaster after another in my biryani eating adventures! I don't know the reason why these versions have become so ubiquitous, but I do know that I prefer biryani the way it was made through the ages in the kitchens of North India: a delicately spiced rice and meat preparation with loads of flavour and taste.

Here, I share with you my chicken biryani recipe that I have perfected over the years. And if you'd rather have a mutton biryani, simply sub the chicken for mutton. Only, cook it longer so that the meat becomes tender. If I'm making mutton biryani, I always cook the mutton in a pressure cooker. And that brings me to my second point.

•  Mutton biryani is considered to be superior in taste to chicken biryani 

Surprised? Since traditional biryani has always been made with mutton, not chicken, connoisseurs of the dish actually look down upon biryani made with chicken! It's true that white meat doesn't pack the same punch as red, but I personally think this is a matter of individual taste; it really boils down to which meat you prefer. Chicken or mutton .... it doesn't matter in the end as long as you follow some basic biryani-making principles:)

• The rice you use can make or break a biryani

I can't stress this enough ... you  must  use the best quality Basmati rice you can find to make biryani. If you make biryani with sub-par rice or any rice other than Basmati, you won't be doing justice to this king of dishes. I use Tilda (no affiliate links) because it is the most fragrant, long-grain Basmati rice I can find in the market.

A special note  about my chicken biryani recipe :  I have added just a pinch of orange food colour (a very small pinch) to my biryani, but you can skip it altogether. Yes, biryani looks very pretty with those fiery red streaks, but the fact remains that food colour is an artificial ingredient and I am leery of it. The maximum I will add is a few grains and not more.

The solution? I colour my biryani with saffron dissolved in a little milk. Good quality saffron adds a suffused orange-ish tinge to the rice. Your biryani will not look so flamboyant, but it's a much better choice than food colour. Just don't go overboard with the saffron because it has a very distinctive fragrance and taste too. You don't want a biryani that's too saffrony.

Here are two more meat and rice dishes on the blog if you're looking for variations: keema biryani and chicken pulao . Pulao follows a different method of cooking but both pulao and biryani are yum!

Ready to give the most awesome chicken biryani recipe a try? Let's go!

chicken biryani

Ingredients    1x 2x 3x, for the chicken gravy:.

• 400 grams chicken on the bone cut into small pieces
• ⅓ cup olive oil
• 2 medium onions sliced fine
• 1 teaspoon cumin seeds
• 1 small onion pureed
• 2 tablespoon ginger-garlic paste
• 2 tablespoon yoghurt slightly beaten
• 1 tablespoon coriander powder
• ½ teaspoon Kashmiri chilli powder
• 2 tablespoon Shan Sindhi Biryani Masala

 For the rice:

• 500 grams basmati rice washed and soaked for 15 minutes
• 2 black cardamom
• 3-4 green cardamom
• 5-6 black peppercorns
• 1 bay leaf
• 3-4 cloves
• 2 tablespoon sea salt

 For the garnish:

• 3 tablespoon olive oil
• ½ small onion sliced finely
• 8-10 cashewnuts optional
• 8-10 strands saffron dissolved in half a cup warm milk

Instructions  

The chicken gravy:.

• In a dutch oven or deep pan, fry the finely sliced onions in oil until reddish brown. Add cumin seeds and stir.
• Add pureed onion, ginger-garlic paste, coriander and Kashmiri chilli powders, Shan Sindhi Biryani Masala. Cook this mixture for 5-7 minutes, adding yoghurt 1 tablespoon at a time in between. Keep stirring the masala throughout.
• Add chicken and cook until the oil separates and the chicken is tender. Keep adding splashes of water to keep the gravy from burning (25-30 minutes). The gravy should be thick and shiny when the chicken is done, not watery.
• While the chicken is cooking, take around 12 glasses of water in a large pot and set it on high heat. Add salt and whole spices.
• When the water starts boiling, add rice and cook until the rice is 80% done (al dente).
• Drain the rice in a colander and discard the water and whole spices.

Assembling the chicken and rice for biryani:

• In a heavy-bottomed, deep and wide pot (it could be the same one in which you boiled the rice), spread half the rice at the bottom. Then, spread the cooked chicken in a layer above the rice and top with the remaining rice.

The Garnish:

• Fry cashews (if using) in oil until light brown and add them to the biryani. Reserve the oil.
• Fry onions in the same oil as above until they are reddish-brown and pour immediately over the biryani.
• Pour the saffron-infused milk over the biryani.
• Sprinkle the food colour on top of the rice, if using.
• Cover the pot with a lid and set it on the lowest heat possible for 15-20 minutes.
• Take off the lid and with the help of a wide spoon, gently mix the rice and meat together. Your chicken biryani is ready to be served now!
• Shan Sindhi Biryani Masala and Tilda rice (no affiliate links) are available at any Indian or Pakistani grocery shop or the international aisle of major supermarket chain like Walmart. If you can't find Shan, any biryani masala will do. I have a personal preference for Shan.
• It is important to assemble the biryani in a large enough pot as mentioned earlier in step 7 above because the rice needs space to bloom. If the pot is smallish and the rice and chicken are crammed in, the rice will break and the biryani will look smushed.
• If you don't want to go to the trouble of removing the whole spices from the cooked rice by hand (step 6), take the spices in a square piece of cheesecloth and tie the ends firmly. Immerse this bag in the pot of water at the same time as you add salt. Simply remove the bag once the rice is done and ready to be layered. The rice would have absorbed the flavours of the spices just as well.
• Serve the biryani with raita (cold yoghurt with dry roasted and ground cumin and salt) for a truly lip-smacking combo!

Reader Interactions

Danielle Wolter says

November 29, 2018 at 7:14 pm

November 29, 2018 at 7:16 pm

Yes, do try it. You won't be disappointed, I'm sure!

Chichi Uguru says

November 29, 2018 at 7:19 pm

November 29, 2018 at 11:44 pm

November 30, 2018 at 8:18 am

You're welcome Tisha.

Natalie says

November 29, 2018 at 11:57 pm

November 30, 2018 at 3:21 am

Haha! Now you know what it is, do make it!

stasia says

August 31, 2019 at 1:30 pm

Thanks for coming! Let me know what you think: Cancel reply

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Naan & Beyond

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1961 Chain Bridge Rd

McLean, VA 22102

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Delicious Saag and Mutter Paneer Curry and crispy Dosa! The food is on the mild side and surprisingly not greasy. There's a lot of menu items with both Northern and Southern indian food. I was pleasantly surprised to see 8 curries to choose from, 4 vegetarian and 4 non-veg. While it's sad to see both DC locations close, I'm glad that Naan & Beyond opened up in Tyson's. I ordered a feast with my family and enjoyed the combo deal with creamy Saag (spinach) and Mutter (pea) Paneer and upgraded from Plain to Garlic Naan for a $2 upcharge. The Saag were tasty and on point, I just wish there were paneer and I felt like something was missing - Palak Paneer would be so nice! The Mutter Paneer had a heap of paneer cubes, with a thick and mildly spicy, Tikka sauce. The peas were hard and didn't have the squishy, tender texture. Overall, both dishes were pretty good. While the Garlic Naan was tasty and flavorful, it was a bit flat and didn't have the fluffy pillowy soft texture that I was hoping for. The Masala Dosa was crispy, the savory crepe was stuffed with potatoes and we all devoured it! The crispy Samosa was good and the Mango Lassi was on the sweeter side, but paired well with the meal. I enjoyed a delightful feast and the Indian hit the spot! Excited to come back again with the family.

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Well seasoned traditional Indian food, to grab and go and it's connected to a great restaurant. There's a young guy named Aman who's always pleasant and professional to everyone and kind to everyone, at the takeout booth. If only all places in this mall were as civil and pleasant.

The free chicken biryani samples were delicious. I had already ordered a chicken tikka curry before I saw the samples. The curry was oilier than I am used to from other Indian restaurants, but the service was friendly and the samples were good so I plan to go back to try something else... maybe the butter chicken. This place is tucked away on the second floor near shilla bakery.

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8 trailblazing L.A. restaurants for a taste of modern Indian cuisine

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There’s never been a better time to try Indian food in Los Angeles. Traditional cooking from across the subcontinent is abundant here: crispy, paper-thin dosas filled with warmly spiced potatoes, Mumbai-style street foods like tangy chaat and spicy vada pav, heaping bowls full of meat-laden biryani and copper pots of bright red chicken tikka masala.

And in recent years, more local Indian chefs have highlighted regional South Asian cuisine alongside creative spins on traditional dishes that fold in California produce and draw from the diversity of communities that call this city home.

On Melrose Avenue, chef Anmoldeep Khinda of Roots Indian Bistro pulls from his childhood growing up in Los Angeles as he reimagines Indian flavors with dosa quesadillas and chalupas made with spicy channa, along with Indian-inspired takes on pasta that his father Paramjit Singh first began serving to Angelenos at Ciao Pasadena in the ’90s.

“We’re embracing the culture around us and not just seeing it as one cuisine but one that can mesh with others,” says Khinda.

Similarly, when the Mahendro family opened Badmaash in downtown L.A. in 2013, they were intent on creating a new kind of Indian restaurant that was completely different from the traditional buffet-style spots they grew up with in Toronto.

“We knew we wanted it to be from my and my brother’s perspectives,” says co-owner Nakul Mahendro. That meant eschewing tropes — burgundy carpets, brass accents and wicker baskets of garlic naan — and adding dishes such as Parle-G ice cream sandwiches and chicken tikka masala poutine, which piles beef gravy, cheese curds, tandoori chicken tikka and cilantro on masala-spiced fries, to the menu.

Mahendro takes great pride in shaping the future of Indian dining in L.A. “It’s really this young, uncensored and raw energy that keeps us motivated to do more — to push this cuisine and culture further,” he said. “India has been dope since the ancient times, America is just starting to find out.”

More than a decade since Badmaash opened, the city’s modern Indian culinary scene is showing no signs of slowing down. When Avish Naran opened Pijja Palace in Silver Lake in 2022, the stylish sports bar that pairs Indian flavors with pub grub became an instant hit. Two years later, the hype has yet to fade, and it remains one of the most sought-after reservations in the city.

Naran credits the restaurant’s success partially to the culture of support within the local desi culinary community, adding that the Mahendro family has made themselves available to him anytime he’s had a question. Now, both parties are expanding into Indian Chinese cuisine: The Mahendro family began their Hakka Hakka pop-up late last year, and Naran recently announced his upcoming Indian pan-Asian venture called Schezwan Club. But rather than viewing each other as competitors, both Naran and the Mahendros note a sense of community and camaraderie and a desire to see each other succeed.

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