Chicken Biryani is more than a dish—it’s an experience. From family gatherings to festive feasts, biryani holds a special place at the heart of South Asian cuisine. While recipes abound, getting restaurant-style biryani at home often feels out of reach. In this post, you’ll discover how Ijaz Ansari’s Chicken Biryani Recipe nails flavor, color, and aroma with simple steps and everyday ingredients. If you want that classic biryani taste with tender chicken and rice that’s never mushy or bland, this guide is for you.
Watch the full video tutorial for an authentic experience right here:
Let’s break down what makes this Chicken Biryani Recipe stand out, explore the ingredients, and learn the tips and tricks to perfect biryani at home.
Overview: What Makes Ijaz Ansari’s Chicken Biryani Special
Biryani is famous for its spiced rice, juicy chicken, and the unforgettable smell that fills the kitchen. Ijaz Ansari brings a fresh take on this classic by focusing on the essentials: aromatic spices, the perfect rice texture, and a careful layering technique. The recipe avoids shortcuts that compromise flavor and skips turmeric for a natural, balanced color. Each step turns basic ingredients into something extraordinary.
Key highlights of this Chicken Biryani Recipe:
- Aromatic spices infused at precise stages for maximum flavor
- Proper rice soaking and boiling for fluffy, separate grains
- Layering technique to blend masala and rice without breaking grains
- Slow-cooking (dum) for even flavor and a restaurant-style finish
- No turmeric—achieves rich color with other spices and food coloring
This version keeps preparation approachable, making it possible for anyone to serve up biryani like a pro.
Ingredients Breakdown and Expert Preparation Tips
The secret to great biryani lies in the ingredients and how you prepare them. Here’s how to set yourself up for success.
Spices and Flavoring Agents
A defining feature of this biryani is the careful selection and timing of whole and ground spices. Each spice is chosen for the unique aroma and depth of flavor it lends to the rice and chicken.
Spices used in this biryani:
- Big cardamom (badi elaichi)
- Cloves
- Cinnamon stick
- Bay leaf
- Star anise
- Small cardamom (choti elaichi)
- Black peppercorns (if available)
- Red chili powder
- Cumin powder
- Coriander powder
- Garam masala
- Chaat masala (for garnish)
- Salt
Why does timing matter?
Whole spices go into the hot water during rice boiling for subtle aroma. Additional whole spices enter the masala after tomatoes have released their moisture—this prevents them from burning in hot oil and losing flavor. Ground spices are added after onion, tomato, and ginger-garlic paste combine for an even mix.
Pro spice tips:
- Add spices to water for rice at the start to make the rice fragrant.
- Fry onions until golden before adding ginger-garlic paste for deep flavor.
- Add dry spices after tomatoes for balanced taste without bitterness.
Rice Selection and Preparation
Old basmati rice is key for long, fluffy grains that won’t break or stick. Soak 1 kg rice for 20-25 minutes after washing until the water runs clear, which removes excess starch.
Rice preparation tips:
- Use a large pot and lots of water so the rice has room to cook evenly.
- Add big cardamom, cloves, cinnamon, and salt to the boiling water.
- Include a couple tablespoons of oil to help rice stay separate.
- Boil on high heat and cover the pot for an even cook.
- Stir gently with a light hand—avoid breaking the grains.
- Only parboil rice to 70% doneness so it finishes cooking during the final steaming (dum).
Never boil rice on low heat—this leads to mushy rice that clumps together.
Chicken and Supporting Ingredients
Chicken:
- 1 kg, washed thoroughly. Clean chicken reduces unwanted smells and helps spices soak in.
Other essential ingredients:
- Onions (3 medium, sliced thin): Browning these is crucial for biryani’s signature color and deep taste.
- Ginger-garlic paste: Adds punch and keeps the biryani from tasting flat.
- Tomatoes (2 medium, chopped): Their moisture helps soften chicken and develop the masala.
- Yogurt: Whisk until smooth and fold in for a rich, creamy base. Yogurt softens chicken and gives body to the masala.
- Tamarind pulp: Adds a tangy kick and helps bind flavors.
- Potatoes: Sliced and added for texture—they soak up spices and are a favorite in many regions.
- Food color (optional): Adds an orange or yellow tinge to some rice grains for eye-catching presentation.
- Green chilies and ginger juliennes: Garnish for flavor and aroma.
Onion Tip:
Brown onions, don’t leave them white. This single step transforms color and taste—skip it, and you’ll miss out on that classic biryani flair.
Detailed Step-by-Step Cooking Process
Ready to get cooking? Here’s how to bring it all together for biryani that’s bursting with flavor, color, and perfect texture.
Preparing the Rice
- Bring a large pot of water to boil.
The more water, the better. More water helps the rice expand without sticking. - Add whole spices:
Drop in 3 big cardamoms, 4 cloves, 1.5-inch cinnamon stick, and salt (about 1 heaping tablespoon). - Pour in 2 tablespoons of cooking oil.
Oil prevents rice from sticking. - Rinse and soak old basmati rice.
Wash thoroughly until water is clear. Soak for 20–25 minutes. - Boil rice on high heat, covered.
Add soaked rice to boiling water. Stir gently. Do not over-mix or the grains will break. - Boil until the rice is 70% cooked.
This usually takes about 6–7 minutes. Check grains—they should hold shape but be soft with a slight bite. - Drain and set aside.
Do not overcook or rice will become mushy in the final step.
Tip: Never boil rice on low heat. Always use high heat for even cooking and fluffier grains.
Making the Chicken Masala
- Fry onions to golden brown.
Heat oil in a large pot or biryani vessel. Add the sliced onions and cook until they turn deep golden. Stir frequently to avoid burning. - Add ginger-garlic paste.
Lower the heat and cook paste for 3 minutes. This step builds depth and removes raw smell. - Toss in chopped tomatoes.
Cook until the moisture from tomatoes evaporates and oil starts to separate. - Add whole dry spices:
Once tomato water has evaporated, add:- 3 big cardamoms
- 3 star anise
- 3 small cardamoms
- 2-inch cinnamon stick
- 5–6 cloves
- 1 bay leaf
- Mix in ground spices:
- 1 heaping tablespoon of salt
- 1 heaping tablespoon red chili powder
- 1.5 tablespoons cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- Brown the masala:
Cook on medium until you see oil separating from the masala. - Add chicken.
Stir well so every piece is coated in spices. Cook on high flame, stirring occasionally, for at least 10 minutes. If masala starts to stick or burn, add a splash of water. - Mix in whisked yogurt and tamarind.
Use about one cup of smooth yogurt and one tablespoon tamarind pulp. Stir until chicken is well coated. - Add potatoes (if using) and food color (optional).
Potato slices soak up flavor and add texture. Add a touch of food color for vibrant rice. - Simmer and cook chicken:
Pour in a cup of water, cover tightly, and cook on low for 13–15 minutes until chicken is tender.
Tip: If chicken is not fully cooked in masala, it’ll finish cooking later during the rice dum.
Layering and Steaming (Dum) the Biryani
- Layer rice and chicken masala:
In a heavy-bottomed pot, start with a layer of masala, then a layer of rice. Use a light hand to avoid pressing down or breaking the rice. Alternate until all masala and rice are used up, finishing with rice on top. - Garnish:
Place tomato slices, ginger juliennes, and green chilies on top. Remove the centers from tomato slices to avoid excess moisture. - Sprinkle chaat or biryani masala.
Dust a pinch of chaat masala and garam masala for a final flavor lift. - Add food color (optional): Sprinkle a little more if you want a marbled color—don’t go overboard or all the rice will turn orange.
- Seal and steam (dum): Cover pot with a tight lid. Place a tawa (flat griddle) on low heat, set the pot on top, and cook for 12–15 minutes. This lets flavors merge and rice finish cooking.
Tip: Don’t lift the lid early. Let the steam do its magic for fluffy, aromatic biryani. 6. Mix gently after dum: Open lid, fluff lightly to mix colored, fragrant rice with chicken masala. Serve hot.
For the best experience, let biryani rest for a few minutes before serving. This helps flavors settle.
Top Tips for the Perfect Chicken Biryani
Common Pitfalls and How to Avoid Them
- Rice overcooked or undercooked?
Stick to 70% doneness during boiling. If rice is too soft before dum, final biryani will be mushy. - Onions too pale or burnt?
Golden brown is your target. Pale onions don’t bring flavor; burnt onions make biryani bitter. - Avoid turmeric in this recipe.
Turmeric dulls rice color and muddies flavors. Use food coloring sparingly if you want visual appeal. - Spices burning?
Always add dry spices after tomatoes have softened and water has evaporated. This keeps them fragrant, not bitter. - Worried about biryani being watery or dry?
Balance masala moisture before layering. Too much water leaves rice soggy—too little means dry biryani.
Tricks for Boosting Flavor and Presentation
- Tamarind brings unique tang and softens everything up. Don’t skip it for that restaurant touch.
- Potatoes are optional but beloved. They absorb extra masala and add substance.
- Add food color sparingly. A few drops do the job for classic orange or yellow streaks.
- Fresh chilies and ginger on top intensify aroma and bring bite to each serving.
- Garnish smart. Use tomato rounds, ginger, and chilies for eye-catching, authentic presentation.
Related Resources and More Recipes from Ijaz Ansari
Ready to explore more? Try out other classic recipes from Ijaz Ansari Food Secrets:
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Conclusion
Biryani is a celebration on a plate. With the right method, everyday spices, and a little patience, you can make Chicken Biryani that rivals your favorite restaurants. Follow these steps, use quality ingredients, and trust the process—your friends and family won’t believe it’s homemade. Want more ideas? Check out the full recipe video above and explore the channel for hundreds of Ijaz Ansari’s recipes. Enjoy every aromatic, flavorful bite!
Hungry for more biryani or want to try something new like pulao, breakfast dishes, or vegetarian recipes? Search “Ijaz Ansari” with your favorite dish–you’ll find a detailed, easy-to-follow recipe waiting for you. Happy cooking!
