5 Simple Biryani Recipes | Murdabadi Chicken Biryani | Sindhi Chicken Biryani
Check out this video featuring 5 incredible Biryani recipes
Simple Chicken Biryani
Hariyali Chicken Biryani
Sindhi Biryani
Guntur Chicken Biryani
Muradabadi Biryani
Simple Chicken Biryani
Hariyali Chicken Biryani
Sindhi Biryani
Guntur Chicken Biryani
Muradabadi Biryani
Category
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LifestyleTranscript
00:00There are 3 steps to making the Chicken Biryani.
00:12Let's begin with the first one, which is making the Chicken.
00:14For that, I'm taking some Oil in a pan.
00:18And I'm going to heat this on moderate flame.
00:21Along with this, I'm going to add in some Ghee.
00:24Once the Ghee and Oil get moderately hot,
00:26I'll be adding in the Garam Masala.
00:29And after that, the Peeled Potatoes.
00:32We'll let the Potatoes cook till they are nice and golden brown.
00:35And in the interim, I'm going to start marinating the Chicken.
00:38For that, I'm going to take some Yogurt.
00:42Along with Ginger-Garlic paste.
00:45Some Salt.
00:48Some Turmeric Powder.
00:50Red Chilli Powder.
00:54Fried Onions.
00:56And Tomatoes.
00:58Mix this nicely.
01:03This is done and ready.
01:05Keep checking on the Potatoes.
01:12Chicken goes in.
01:19Give it a nice mix.
01:29Once this is seared and ready, I'm going to add in a little bit of Water.
01:38Give it a stir.
01:43I'm now going to cover this.
01:46And cook it on medium flame till it's done.
01:50I'm going to move this to the flame right next here.
01:53And in the interim, let's start making the Rice.
01:56For which, I'm going to take some Ghee in a pan along with a little bit of Oil.
02:01Once the Oil heats up, I'm going to add in some Garam Masala.
02:05I'm going to lower the flame and add in Water.
02:14I'm going to add in some Salt.
02:17I'll wait for the water to come to a roll boil in the interim.
02:20What I've done here is, I have washed and soaked Long Grain Basmati Rice.
02:24I've just soaked it for somewhere around 15 to 20 minutes.
02:27And that's more than enough time required to soak the Rice.
02:30The water has come to a roll boil.
02:32I'm adding in the Rice very carefully.
02:40Give it a light stir and continue cooking this on high flame.
02:49Let's check for the doneness of the Rice.
02:52Well, it's almost 3-4th done.
02:53Time is now to put the flame off.
02:55I'm going to drain this Rice.
02:57So, I've got a colander right here in which I'm going to drain this.
03:06The Rice is drained and ready.
03:08Let me check for the Chicken now.
03:14Well, that's almost done.
03:17Just giving it a mix.
03:24Now that the Chicken is almost done,
03:26I'm placing in 2 Boiled Eggs.
03:30And after this, goes in the drained Rice.
03:39The trick to a good fluffy Biryani is you should not press the Rice.
03:43Always move the Rice like this and make sure it gets nice and even.
03:49On goes the lid and you can place this on high flame.
03:52On goes the lid and you can place this on high flame for exactly 8 minutes.
03:55And then on low flame for 2 minutes.
03:57And that's when a beautiful Biryani will get ready.
04:03Let's check if the Biryani is done.
04:05Here you have it ready.
04:08Off goes the flame.
04:16Now, let's begin the plating.
04:22Finally, I'm going to garnish this with some fried Onions.
04:25Along with fresh Mint and fresh Coriander.
04:52Well, today is a very different Biryani,
04:55Which is a Hariyali Murgh Biryani or a Hariyali Chicken Biryani.
04:58Which is my take on a Biryani of course.
05:01Now, this is a recipe that I make in my homes of course for my family,
05:04But I thought I'll just show it to the world and leach the secret out.
05:09A Hariyali Chicken Biryani, trust me is very simple.
05:12Few things that we of course need to take care of.
05:14Let's first begin with Rice.
05:16It's as simple as adding Baking Soda.
05:19With Rice.
05:20It's as simple as adding Basmati Rice or Long Grain Rice to boiling water.
05:25This is of course salted water.
05:27Generally, for every litre of water,
05:29I add in somewhere around a tbsp full of Salt.
05:33Now, because it's a Hariyali Chicken Biryani,
05:35I'm adding in few Green Chillies.
05:39And along with this, I'm adding in half the quantity of Fried Onions.
05:45Along with this, finally, I'm adding in a Bay Leaf.
05:49Allow this to boil, of course roll boil.
05:52At least 7 minutes on high flame,
05:54So that the Rice kind of becomes 3-4th cooked.
05:57Let's wait for that.
06:00The Rice has been bubbling away for literally 7-8 minutes.
06:04And it's 3-4th cooked.
06:05Let's transfer this in a colander.
06:08Very carefully, without of course breaking the grains of Rice.
06:13Well, generally the proportion of Rice to Meat is always 50%.
06:17For example, if you've taken like a kilo of Chicken,
06:20Then you take roughly around 500 grams of Rice.
06:23Why? Is because the Rice when cooked gets doubled.
06:27So then the quantity of Meat to Rice is just the same.
06:30Allow this to drain till of course all the water drains out.
06:33Let's keep this aside.
06:35And let's start making the Hariyali Masala or the Green Mixture.
06:39For that of course, very few basic things.
06:43Coriander.
06:44Washed, dried, cleaned of course.
06:47To this, I'm adding in Mint Leaves.
06:49Now whenever you're making a Pulao or a Biryani,
06:52Never add in Mint Leaves, yeah.
06:53I know a lot of you add Mint Leaves either for garnish or in layers,
06:57But we need to realise that Mint actually darkens,
07:00It oxidises in heat.
07:02So we don't want that because it also changes the entire look.
07:05It suddenly starts looking brown or black.
07:07To this, I'm adding in Spinach Leaves,
07:09Because of course, I want it nice and green.
07:12So these are blanched Spinach Leaves.
07:14I've of course shown this to you time and again.
07:16So I'm not going there again.
07:18To this, I'm adding in lots and lots of Green Chillies,
07:20Because of course, we want this spicy.
07:22It's Murgh, it's Chicken of course.
07:24Chicken is bland generally.
07:26So we add in a little more spice,
07:28So that that kind of just gets balanced.
07:29To this, I'm adding in 1 tsp of Turmeric Powder.
07:34To enhance all the beautiful green colour.
07:37Lemon Juice.
07:40Ginger and Garlic.
07:42To this of course, Peeled Garlic.
07:44Scraped Ginger.
07:46And to this, I'm adding in some Cumin Seeds.
07:49Let's keep a little aside because,
07:51We'll of course temper it later as well.
07:53Let's grind this without water to begin with.
07:56You crush it, almost let it get coarse pasty,
07:59And then we add in some water only if required,
08:01And then grind it further.
08:03Let's quickly check for the paste of course.
08:06It's looking nice and coarse,
08:08But just maybe a tbsp of water will do the trick,
08:11And make it absolutely nice and smooth.
08:23Well, our Hariyali paste is done and ready.
08:26A quick check, it looks nice, beautiful.
08:29A quick check, it looks nice, beautiful.
08:32An absolutely wonderful bright green in colour.
08:35Let's transfer all of this to the chicken.
08:39Well, for this Biryani, I'm not using Chicken Breast.
08:42What I'm using is only Chicken Legs and Thigh.
08:45Because of course, they're my preferred cuts in a chicken.
08:47But again, you can use an entire bird and that's completely personal.
08:51And to this, let's start adding in some more ingredients.
08:54Beginning with Yogurt or Curds.
08:57Let's just whip this lightly.
09:01Well, this is also an ingredient which will help in releasing moisture in the chicken.
09:05So a little more than normal.
09:09Whipped Yogurt or Whipped Curds.
09:13To this, I'm adding in some Garam Masala.
09:16And along with this, some more of the Fried Onions.
09:20And that is divided into 3 parts.
09:22The first one of course went in cooking the rice.
09:25The second one comes here.
09:26And the third part will be used while layering this.
09:28Let's mix this well.
09:31Again, if you notice, I'm not adding salt at this stage.
09:34Because if you add in salt, the meat will start releasing its moisture.
09:37And we're not looking at that at this stage at least.
09:44Once all of this is mixed well, this of course needs to be kept aside for 2 hours at least.
09:48And that is to marinate this wonderfully.
09:51It's been 2 hours, let's move on to cooking the Biryani.
09:55You can of course take a Degh, you can take a Degchi,
09:57You can take a deep pot, a flat pot, anything that perfectly works for you.
10:01And to this, I'm adding in the oil in which I'd fried the Onions.
10:07Swirl the oil in the pan.
10:09And to this, let's begin with some spices.
10:12The first thing is of course, Cumin Seeds.
10:16Once these crackle and begin to splutter,
10:18I'll add in the other Garam Masala.
10:20Beginning with Bay Leaf.
10:22A stick of Cinnamon.
10:23A few Green Cardamoms.
10:26Along with that, a Black Cardamom.
10:28And a few Cloves.
10:31While this is just kind of beginning to splutter,
10:33I'll add in the marinated Chicken.
10:37Allow this to cook on high flame till the Chicken is seared on the outside.
10:46The Chicken has seared well on the outside.
10:48Let's add in Salt as required.
10:51Of course, remembering the fact that Salt has already been added,
10:54while cooking the Rice.
10:56A good stir and allow the Chicken to cook on medium to low flame,
11:00for a minimum of 15 minutes or till this is perfectly cooked.
11:08It's been 15 minutes and the Chicken is almost 3-4th cooked.
11:11Let's add in the 3-4th cooked Rice.
11:21Just ensure that this is pushed and not pressed at any point in time.
11:27Finally, a few more things.
11:29Milk.
11:31Swirl it around.
11:33And this is all happening on low flame as of now.
11:36To this, I'm adding in just a pinch of Saffron.
11:43A few more things to make it look pretty.
11:47Tomato.
11:49Tomato.
11:50Again, doing it very differently because instead of adding in chopped Tomatoes,
11:55I'm adding in sliced Tomatoes, that just makes it look nice and appealing.
11:59And this pot can directly go on your dinner table,
12:02because of course, it looks so pretty.
12:09Let's start layering this.
12:16Finally to this.
12:18Few more things.
12:21This is of course, hard boiled Egg.
12:26And now, the remaining fried Onions.
12:30Let's swirl this around.
12:32Do not get tempted to add in anything green at this stage,
12:35because all of that is going to discolour.
12:37Absolutely low flame.
12:39Let's cover this and keep it on dum for 5-7 minutes,
12:43or till the Chicken is perfectly cooked.
12:45Our dum cooking is done, with this off goes the flame.
12:48And we do not need to open this for at least 10 minutes,
12:51because we want the steam to kind of completely subside.
12:54And then, don't wait for anything, the Biryani straight goes on the dinner table.
13:07Biryani is one of our favourites, don't you agree?
13:10And today, I'm going to show you how to make a quick and easy,
13:14a delicious and a fragrant Sindhi Biryani.
13:20I have 1 kg of Chicken over here,
13:22which I'm going to marinate with 2 tbsp of Garlic Paste.
13:282 tbsp of Ginger Paste.
13:335 Green Chillies that I have slipped.
13:36These Green Chillies that I have taken are the spicy variety.
13:401 cup of Yogurt.
13:47Here I have a special Biryani Masala which I have prepared.
13:51This whole Garam Masala, I'm just going to add to this.
13:56It's got Aloo Bukhara, whole spices and Bay Leaves, Chilli Powder.
14:03Just let's mix this.
14:05This Garam Masala also has 2 tsp of Salt.
14:08So while we are going to cook this, we are going to adjust the Salt later.
14:153 Fried Onions over here, just simply take 3 Onions,
14:19slice them and fry them, crisp and golden.
14:252 Tomatoes that I have just chopped, not too fine.
14:30And now I'm going to use my hands and I'm going to mix this well,
14:34massage the meat and marinate the Chicken for at least an hour.
14:39The longer you marinate, the better your Biryani will taste.
14:46So what I'm going to do right now,
14:48is going to add some freshly chopped Coriander Leaves.
14:53Some freshly chopped Mint Leaves.
14:56You know the aroma of a freshly ground Garam Masala,
15:01really is so amazing and it gives your dish such a fabulous taste.
15:06Now I'm going to just cover this and keep it in the refrigerator for almost an hour.
15:16Now I'm going to take this out and I'm just going to let it cool down.
15:21So I've kept this in the refrigerator for almost an hour.
15:28I marinated this meat for an hour in the refrigerator.
15:32Let's heat 1 cup of Oil.
15:34This Oil that I'm using here, I've used it to fry Onions, it's the same Oil.
15:39So once the Oil is hot, I'm going to simply add the marinated Chicken to it.
15:52Here I have 3 Potatoes which I've peeled and chopped.
15:56And I've soaked it in Turmeric Water because I wanted a lovely,
15:59beautiful yellow colour to the Potatoes.
16:04Just mix this well.
16:11Let's add a tsp of Salt.
16:14I'm just going to take 1 cup of Water in this and I'm just going to rinse this vessel,
16:18so that all the marinade and the spices go into the Curry.
16:23Just add this.
16:27Just give it a final stir.
16:33And now I'm going to add the Chicken to this.
16:37Just give it a final stir.
16:46And cover this and cook it on a low flame till the Potatoes and the Chicken is cooked.
16:52I've kept the Chicken to cook for almost 30 minutes and I'm sure it is done.
16:59The aroma is absolutely delicious.
17:02The Chicken is cooked really well and so have the Potatoes.
17:07It's time to layer the Biryani.
17:09So I'm going to switch off the flame and I'm going to layer the Biryani in this vessel of mine.
17:15For that, I'm going to first put a layer of Oil on this and just spread it.
17:22I have 1 kg of Basmati Rice which I had soaked for an hour
17:28and then I had boiled it till it was almost 80% done.
17:33We're going to add some of the Rice at the bottom.
17:39Just going to sprinkle some Coriander Leaves, some Pudina Leaves,
17:44a few slices of Tomatoes, a few slices of Lemon, some Ginger Juliennes.
17:52I've soaked some Kesar in water, I avoid soaking it in milk
17:56because in water I feel the colour comes out way better.
17:59I'm going to add a little bit.
18:01A few drops of Rose Water.
18:06A few drops of Kevra Water.
18:10Some Fried Onions.
18:13And now I'm going to put a layer of the Curry.
18:23Put a layer of Rice on this now.
18:30Going to follow the same process.
18:32Going to add, going to drizzle some Oil.
18:36Some Saffron Water.
18:39Some Tomatoes.
18:42I have these beautiful Green Chillies, slightly big in size.
18:47They give an amazing aroma to the Biryani
18:50and a little sweetish taste as well, I'm going to add that.
18:53Slices of Lemon.
18:55Some freshly chopped Coriander, Mint, Ginger Juliennes.
19:02Some Rose Water.
19:05Some Kevra Water.
19:08Some Fried Onions.
19:12And I'm going to cover this with a foil.
19:15You can cover it with a cloth as well.
19:18Cover this.
19:20And I'm going to put a lid on this.
19:22And then I'm going to cook it on a dum on a low flame for 20 minutes.
19:28We kept the Biryani on a dum for 20 minutes.
19:31Just let's open this up now.
19:34You can see the steam.
19:36Wow!
19:38Our Biryani is ready to be served.
19:41It's advisable to just remove the layers from the side
19:44rather than putting a spoon in the middle.
19:46So just gently pick up the pieces in the rice from the side.
19:58And our Sindhi Biryani is ready to be served.
20:01You saw what a quick and an easy recipe this was.
20:04Serve it with a delicious Raita.
20:07Well, today's recipe is my take on Chicken Guntur Biryani.
20:11Well, this Biryani is very special, it's very peculiar
20:14because it uses 3 spices primarily.
20:18The first one of course is Mace.
20:21The second one is Star Anise.
20:23And the third one is a very unique spice called Marathi Moggu.
20:27Well, Marathi Moggu has got nothing to do with Marathi
20:30or with Maharashtrian culture.
20:33Well, I personally know for a fact that Marathi Moggu
20:35could be a challenge in terms of sourcing.
20:37But let me assure you and tell you,
20:39the basic flavour combination of Marathi Moggu
20:42is a combination of Mustard, Black Mustard and Black Pepper.
20:46Use a little bit of both, crush that together nice and fresh
20:49and then add it to the Biryani.
20:51Now, this Biryani has got a very unique taste.
20:54It has got a very unique aroma.
20:56It has got a very unique flavour.
20:59Use a little bit of both, crush that together nice and fresh
21:02and add it right towards the end of the Biryani.
21:04And you will reach a little closer
21:07even by avoiding the use of Marathi Moggu.
21:09So remember that and let's get cracking.
21:11Let's begin with heating a pan on high flame
21:15and adding in a combination of Oil and Ghee.
21:21We of course need Ghee in 2-3 stages in this recipe.
21:25This is the first part of course.
21:29When the Ghee and Oil combination just kind of begins to heat up
21:32we'll start adding in the Garam Masalas.
21:34In this case, Marathi Moggu, Star Anise, Mace, Green Cardamom, Cinnamon,
21:40Black Peppercorns, Cloves and Royal Cumin also known as Shahi Jeera.
21:51With this, I'm also going to add in Cashew Nuts.
21:55And sliced Onions.
22:01To hasten up the cooking process, I'm going to add in Salt.
22:08And mix this well.
22:16At this stage, you'll notice 3 things.
22:18The Onions have just begun to shrink.
22:20Also, they're changing its colour.
22:22Simultaneously, the Cashews are getting toasted and changing to golden brown.
22:27The third thing is that the spices are gradually releasing its flavour.
22:32Which is very important.
22:34Once the Onions beautifully caramelise,
22:37we'll lower the flame and add in paste of Ginger and Garlic.
22:44And along with this, some Powder Spices.
22:46Beginning with Red Chilli Powder.
22:49Garam Masala.
22:53Coriander Powder.
22:58Herbs like Mint.
23:02Coriander.
23:04And give this a quick stir.
23:15Once the raw flavour of the Ginger and Garlic goes away,
23:18we'll be adding in 2 more ingredients.
23:20Sliced Tomatoes.
23:25Along with Green Chillies.
23:33Now that the Masala is done and ready,
23:35at this point in time, in case you want to make the Biryani at a later stage,
23:39this Masala can be refrigerated.
23:41When you begin to make it, you get the Masala out, put it on the pot,
23:45add in the Rice, add in the Water, Milk, Coconut Milk
23:48and get cracking right from beginning.
23:50This is almost like I said, like a Pulao.
23:53Quite a misnomer, well they call this a Biryani.
23:56But, it's a Guntur Biryani for all we know.
23:59So, give it a try.
24:01Let's add in the pieces of Chicken.
24:09And on top of this, I'm going to squeeze in some Lemon.
24:14I'm going to add in some more Salt, this time for the Chicken.
24:18But remember, the earlier measurement was only for the Onions to get caramelized.
24:24And along with this, I'm going to add in Coconut Milk.
24:31Regular Milk.
24:35And Curd.
24:38Let's mix this well.
24:40And allow the Chicken to cook.
24:41You need to cook the Chicken on medium flame for 15 minutes.
24:45You can cover it only if you wish to.
24:48Let's have a quick check.
24:50Stir this well.
24:55If you see the Chicken closely, it's just started releasing from its bone.
25:00At this stage, after lowering the flame, I'm going to top this up with Parboiled Rice.
25:05Which is still warm.
25:06Spread this out, like so.
25:09Without pressing the rice.
25:12It needs to breathe literally, even while cooking further.
25:16The next step, is to create a colouring mix.
25:20In 1 tsp of Turmeric, I'm going to add in 3 tbsp of Cold Water.
25:28Stir this well.
25:29Ensure that there are no lumps.
25:30And this, gets added on top of the rice, like so.
25:35This will add in a wonderful element of colour.
25:38Without bringing in the taste of Turmeric.
25:42Finally, I'm going to place, Hard Boiled Eggs.
25:46After placing the Eggs, adding in the remaining Turmeric.
25:51I'm going to mix this well.
25:52Finally, I'm going to place, Hard Boiled Eggs.
25:56After placing the Eggs, adding in the remaining amount of Ghee.
26:00Remember, I said we're going to use it in 2-3 batches.
26:03If this happens to be 2, you can add some while serving as well.
26:08Finally, we're going to cover this and cook this under Dum for 15 minutes on low flame.
26:16With this off goes the flame.
26:18You keep the Biryani covered for a little while.
26:21And that's how it looks now.
26:23Now this is ready to serve.
26:36So let's see how to make the Muradabadi Biryani.
26:40Here I have a Kg of Chicken.
26:42Which I'm going to marinate with Green Chillies that I have crushed.
26:46These are about 10 Green Chillies.
26:48I'm going to add another 7-8 slit Green Chillies.
26:533 Bay Leaves.
26:553 inches of Cinnamon Stick.
26:582 Star Anise.
27:011 Mace.
27:022 Black Cardamoms.
27:045 Green Cardamoms.
27:068 Cloves.
27:08And about 10 Peppercorns.
27:12Let's add a heaped tbsp of Ginger Paste.
27:16A heaped tbsp of Garlic Paste.
27:18A tsp of Cumin Seeds.
27:22A tsp of Coriander Powder.
27:25A tsp of Fennel Seed Powder.
27:30A tbsp of Garam Masala Powder.
27:34A cup of Yogurt.
27:39And 2 Tomatoes that I have roughly chopped here.
27:42And some Salt to taste.
27:46Let's mix this well.
27:58Let's keep this aside for at least half an hour while we fry our Onions.
28:02Let's heat 1 cup of Oil.
28:05The Oil is hot.
28:06Let's add 5 Onions sliced.
28:09And fry them till they are nice golden brown.
28:21As you can see the Onions have caramelized beautifully
28:24And they have got a beautiful golden brown colour.
28:26Let's take them out of the Oil.
28:28And let's keep them aside.
28:30As you can see the Onions have caramelized beautifully
28:33And they have got a beautiful golden colour as well.
28:37I am going to add the marinated Chicken now.
28:43And I am going to stir the meat for 5 minutes on a high flame.
28:51It's smelling absolutely divine and it's looking so colourful.
28:54You can see the colour of the meat has changed.
28:58Let's reduce the flame to a medium.
29:02And now cover this and cook for at least 5 to 7 minutes.
29:09We have cooked the Chicken for 5 minutes.
29:16And now we are going to add 750 gms of Basmati Rice
29:21Which I had soaked for almost an hour.
29:24I am going to cover the meat with the rice.
29:32Add 1 and a half litre of water to this.
29:36Stir this slightly.
29:39Just gently try and mix all the flavours.
29:44We are going to cover this and cook it on a medium flame
29:48For about 15 minutes till the rice is just 80% done.
29:54Let's take a look at how the Biryani is doing after 15 minutes of cooking it.
30:00The rice looks almost done.
30:04Let's sprinkle half a tsp of Garam Masala.
30:08Let's sprinkle a tsp of Fennel Seed Powder.
30:12A tbsp of Ghee, let's just drizzle this.
30:16Some Saffron Water.
30:23A tbsp of Kevra Water.
30:26If you do not have Kevra Water, you can use Rose Water as well.
30:32Let's sprinkle some freshly chopped Coriander Leaves.
30:37Garnish it with some Fried Onions.
30:42And now let's cover this and cook it for another 10 minutes
30:46Till the rice is completely done.
30:49It's been 10 minutes, we have kept the Biryani to cook.
30:53And I am sure now, this moist Biryani is ready to be served.
30:58It's looking absolutely lovely.
31:01And it's smelling delicious.
31:03Let's remove this in a serving bowl.
31:13Freshly chopped Coriander.
31:16Some Fried Onions.
31:19And our Muradabadi Biryani is ready to be served.
31:22You saw what a quick, easy and a simple recipe this was.