Royal Food

Biryani

2026-04-06T20:58:00.002+05:30

The Ultimate Chicken Biryani Recipe | Aromatic, Fluffy & Full of Flavour

🍛 Signature Recipe

The Ultimate
Chicken Biryani

Restaurant-quality, layered, saffron-kissed biryani made right in your kitchen — every grain of rice a perfumed delight.

⏱️ Prep: 30 mins

🔥 Cook: 60 mins

🍽️ Serves: 4–5

⭐ Difficulty: Medium

📸 Freshly plated Chicken Biryani — saffron rice, tender chicken, and golden fried onions. Photo: Unsplash

Biryani is not just a dish — it is a ceremony. Born in the royal kitchens of the Mughal Empire, this one-pot wonder of slow-cooked, fragrant rice and tender meat has traveled across centuries and continents, evolving into dozens of regional masterpieces, from Hyderabadi dum biryani to Kolkata's kewra-laced version and Kerala's coconut-kissed kaima rice.

Today, we are making a classic Hyderabadi-style Chicken Dum Biryani — the kind that fills the house with the scent of cardamom, cloves, and saffron the moment the lid is lifted. The kind that makes guests go silent for a moment before reaching for a second helping.

"A biryani is only as good as its patience. Low heat, sealed steam, and unhurried layering — that is the secret every grandmother knows."

Whether you are cooking this for a dinner party, Eid celebration, or just a craving that refuses to go away — this step-by-step recipe will walk you through every layer, every spice, and every technique to make your best biryani ever.

Classic biryani served in a white bowl — layers of saffron rice and tender chicken. Photo: Mario Raj / Unsplash

🧄 Ingredients

Whole spices — cardamom, saffron, cinnamon & more. Photo: VD Photography / Unsplash

Ground spices for the marinade — the soul of biryani. Photo: Ratul Ghosh / Unsplash

For the Chicken Marinade

Chicken (bone-in, curry cut)1 kg
Thick yogurt (curd)1 cup
Ginger-garlic paste2 tbsp
Red chilli powder1½ tsp
Coriander powder1 tsp
Turmeric powder½ tsp
Biryani masala / garam masala2 tsp
Lemon juice2 tbsp
Saltto taste
Mint leaves (chopped)¼ cup
Coriander leaves (chopped)¼ cup
Fried onions (birista)½ cup
Oil3 tbsp

For the Rice

Basmati rice (long grain)2.5 cups
Water (for boiling)enough to submerge
Bay leaves2
Green cardamom4
Cloves4
Black cardamom2
Cinnamon stick1 inch
Star anise1
Mace (javitri)1 blade
Salt1½ tsp
Oil / ghee1 tbsp

For Layering & Garnish

Saffron strandsa generous pinch
Warm milk3 tbsp
Ghee (clarified butter)3–4 tbsp
Fried onions (birista)½ cup
Fresh mint leaveshandful
Fresh coriander leaveshandful
Kewra water (optional)1 tsp
Rose water (optional)1 tsp

👨‍🍳 Step-by-Step Method

1

Wash & Soak the Rice

Rinse the basmati rice under cold water 3–4 times until the water runs clear. Soak in cold water for at least 30 minutes (ideally 45). This ensures long, separate grains that don't clump or break during cooking.
2

Marinate the Chicken

In a large bowl, combine chicken with all marinade ingredients — yogurt, ginger-garlic paste, spices, lemon juice, mint, coriander, fried onions, and oil. Mix thoroughly. Marinate for a minimum of 2 hours, or overnight in the refrigerator for deep flavour.

ALOO BAIGAN RECIPE

Ingredients: of bagara baigan:

. 1/2" piece of ginger root.

. 2 Minced green chilies.

. 1/4 cup Shredded unsweetened coconut.

. 1/2 tsp Garam masala.

. 4 tbsp Ghee.

. 1 tsp Black mustard seeds.

. 1/2 tbsp Whole cumin seeds.

. 1/8 tsp Asafetida.

. 6 md Potatoes, boiled & cubed.

. 1 tsp Turmeric.

. 1 tbsp Coriander.

. 1 sm Eggplant in 1" cubes.

. 1 tsp Salt.

. 3 tbsp Fresh coriander, chopped.

. 1 tbsp Lemon juice.

Preparation of aloo baingan:

· Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside.

· Heat ghee. When hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables.

· Reduce heat & fry very gently until the liquid has evaporated. In the aloo baigan mix lemon juice & remaining coriander greens & serve.

2009-06-13T09:58:00.003+05:30

FRUIT SALAD RECIPE

Ingredients:

. 3 Bananas

. 1 Apple.

. 2 Orange.

. 1Ripe Mango.

. 1 Bunch Green Grapes.

. 1/4th cup Pomegranate seeds.

. Few canned Cherries.

. 1 Guava.

. 1/2 cup sugar (or to taste).

. 1 lemon juice.

Preparation:

· Peel and cut all fruits into banana and apple in the end to avoid browns.

· Pour lemon juice immediately on fruits.

· In a little water add sugar and half melt it on heat.

· Mix melted sugar to the fruits. Refrigerate it and serve the fruit salad chilled.

· Note: Salt and chaat masala can also be used .

2009-06-12T20:31:00.003+05:30

PANEER SANDWICH RECIPE

Ingredients:

. 1 loaf Bread.

. 1/2 cup grated Paneer (Cottage Cheese).

. 1 Tomatoes.

. 1 Onions.

. 2 Green chillies.

. 1/4 tsp Red chilli.

. powderSalt to taste.

. Butter as needed.

How to make paneer sandwich :

· Chop onions, chillies and tomatoes.

· Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.

· Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.

· Put this in sandwich toaster until the bread turns crispy and brown.

· Serve with ketchup.

2009-06-12T12:42:00.002+05:30

PINEAPPLE CRUSH RECIPE

Ingredients:

. 100 ml Pineapple Juice (Ananas).

. 1 tblsp Sugar (Artificial Sweetner).

How to make pineapple crush:

· Make sugar syrup.

· Strain it and mix it into the pineapple juice.

· Your pineapple syrup is ready.

· Take Â¼ proportion of syrup and Â¾ proportion of water.

· Garnish it with chopped pineapple pieces and serve cold.

· To get pineapple juice, put pieces of pineapple in the blender and extract the juice.

2009-06-11T21:25:00.005+05:30

SRI LANKAN CHICKEN CURRY RECIPE

Tickle your palate with spicy Shri Lankan taste in chicken curry blended with coconut milk, coriander and red chilies.

Ingredients:

. 30 gms ghee.

. 1 Onion (Pyaj), chopped.

. 2 clove(laung)s.

. garlic (lasan), crushed.

. 3 to 4 fresh green or red chilies, cut lengthways into thin strips and seeds removed.

. 1 tsp ground turmeric (haldi).

. 1 tblsp ground coriander.

. 1 1/2 kg chicken pieces.

. 2 1/2 cups (625ml) coconut (narial) milk.

. 2 tblsp coconut (narial) cream (malai).

. 2 tblsp fresh lemon juice.

How to make sri lankan chicken curry:

· Melt ghee in a frying pan, add onion, garlic, chillies, turmeric and coriander. Saute for 2 minutes.

· Add chicken pieces and coconut milk. Bring to boil, reduce heat to low, cover, simmer for about 45 minutes or until the chicken is tender.

· Add coconut cream and lemon juice, simmer uncovered for 5 minutes.

2009-06-11T09:36:00.004+05:30

CHICKEN KORMA RECIPE

Ingredients

. 1 (2 1/2 pound) cut-up chicken

. 2 cups yogurt

. 3 cloves garlic

. 2 medium onions,chopped

. 1 tsp paprika

. 2 tsp fresh ginger, chopped

. 2 tsp peanut or sunflower oil

. 2tsp ground coriander

. 1/2 tsp ground chili

. 1 tsp cumin

. Seeds of 2 peeled cardamom pod

. 1 tsp poppy seed

.1 tsp turmeric

. 1 bay leaf

. 2 tbsp fresh coriander, choopped

How to make chicken korma:

· Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours.

· Heat oil in large heavy casserole; gently sauté remaining onion and garlic for 1 minute. Remove and set aside.

· Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover and add remaining marinade.

· Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle the chicken korma with fresh coriander and serve.

2009-06-10T23:35:00.007+05:30

BARBECUED CHICKEN RECIPE

Ingredients:

. 4 seeded and sliced Red chili (Lal Mirchi).

. 2 chopped Garlic cloves (Lasun).

. 5 small Onion (Pyaj).

. 2 tsp crushed Brown Sugar (Cheeni).

. 1/2 cup Coconut Cream (Nariyal Malai).

. 2 tsp Fish Sauce 1 tblsp Tamarind Water (Imli Ka Pani).

.4 boneless Chicken Breast As required Basil Leaves (Tulsi).

. As required Coriander Leaves (Dhania Patta).

. As required Salt (Namak).

How to make barbecued chicken top: · Grind chilies, garlic and onion to make a paste like mixture.
· Combine sugar, coconut cream, fish sauce, tamarind water and salt.
· Stir continuously.
· Make cut 4 slashes in chicken breast.
· Place chicken in a shallow dish.
· Pour over spice mixture.
· Turn to coat.
· Cover dish.
· Place it aside for 1 hour.
· Place chicken on a piece of foil.
· Grill chicken for about 4 minutes a side.
· Bast occasionally till cooked thoroughly.
· Garnish with basil or coriander leaves.

2009-06-10T07:46:00.003+05:30

MURGH MUSALLAM RECIPE

Ingredients:

. 10 flakes garlic (crushed).

. 2 tbsp grated ginger.

. Salt To Taste.

. 1 cup curd or plain yogurt.

. 1 tbsp lemon juice.

. 1 chicken.

. 1 cup long grain rice.

. 3/4th cup shelled peas.

. 6 bay leaves.

. 1 cup ghee.

. 2 large onions (finely chopped).

. 225gms/1/2 lb tomatoes (peeled & sliced).

. 2 cups hot water.

. 3 tbsp chopped coriander leaves.

Spices.

. 2 tsp garam masala powder.

. 1 tbsp turmeric powder.

. 8 cloves.

. 6 black peppercorns.

. 1 brown cardamom.

. 1 tsp red chili powder.

. 1 tbsp roasted coriander powder.

. 1 tsp cumin seeds.

. 1/2 tsp saffron strands.

How to make chicken murgh musallam :

· Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and mix to paste.

· Make small cuts in the chicken flesh and rub the paste all over and in the cavity. keep aside for 2 hours.

· Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff chicken.

· Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken.

· In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.

· Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.

· Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and 1/2 tsp. salt.

· Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour.

· Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam

2009-06-09T22:52:00.000+05:30

AFGHAN CHICKEN RECIPE

A grilled chicken recipe in a simple marinated of yoghurt and spices.

Ingredients:
. 1/2 kg chicken breast.

. garlic cloves made into a paste.

. 2 cup curd.

. 1 tsp black pepper, crushed (kali mirch).

. Salt to taste.

. tsp juice lemon.

How to make Afghan chicken:

· Mix all the ingredients of the marinate together very well in a bowl.

· Clean the chicken and remove it of any fat that is seen.

· Now with a sharp knife, make random slits all over it.

· Cover the chicken very well with the marinate mixture and keep in a tightly covered to refrigerate.

· You must refrigerate the chicken overnight before cooking.

· Once this is done, you should remove the chicken from the marinate and grill for tem minutes on each side or till it cooked well.

· Remember not to let the chicken char.

· Sprinkle chat masala powder, lemon juice and serve hot.

Royal Food

Biryani

The UltimateChicken Biryani

🧄 Ingredients

For the Chicken Marinade

For the Rice

For Layering & Garnish

The Art of Dum Cooking

👨‍🍳 Step-by-Step Method

Wash & Soak the Rice

Marinate the Chicken

The Ultimate
Chicken Biryani