If you’ve been searching for a straightforward recipe to make delicious chicken biryani for a small family, this guide is for you. Chef M Afzal shares his method for preparing a flavorful biryani perfect for 3 to 5 people, using half a kilo of chicken and rice. This recipe brings the authentic taste reminiscent of traditional “deg” style biryani rich, aromatic, and deeply satisfying.
Whether you’re new to biryani or want to try a simple way to recreate restaurant-style biryani at home, this recipe takes you step-by-step through preparing the rice, spices, chicken korma, and the final slow-cooked layering. Let’s get started.
Preparing the Rice for Biryani
Soaking the Rice
Start with 2 glasses of basmati rice, which roughly equals 600 grams (just over half a kilo). Chef M Afzal uses Arshmaan brand rice, known for its quality grains, but you can use any good basmati variety.
Wash the rice thoroughly 3 to 4 times until the water runs clear. Then soak the rice in clean water for at least an hour. This helps the grains absorb moisture and cook evenly later.
Boiling the Rice
Bring enough water to a boil. Add around 1.5 to 2 teaspoons of salt to the boiling water. The salt level should be slightly stronger than usual because the rice will still cook more during the final steaming.
Add the soaked rice to the boiling salted water. Boil it for about 2 to 2.5 minutes, or until the grains start to elongate but are still firm inside. This partial boiling ensures that the rice doesn’t overcook or become mushy during the steam-cooking process with the chicken korma.
After boiling, drain the rice with a strainer. Keep the rice aside; it’s ready for the final assembly and cooking.
Making the Perfect Biryani Masala for Beginners
Creating the right spice blend is essential for flavorful biryani. For those new to cooking biryani, this masala blend combines whole and powdered spices, making it easy to follow and foolproof.
Masala Ingredients:
- 2-3 star anise (badiyan)
- 4-5 cloves
- 2 pieces cinnamon stick (dalchini)
- ½ teaspoon crushed red chili powder
- Around 1.5 teaspoons salt (a bit less to 1.25 tsp)
- ½ teaspoon cumin powder
- ½ teaspoon whole cumin seeds
- ½ teaspoon coriander powder
- ½ teaspoon turmeric powder
Mix all these spices together. Preparing this masala in advance helps beginners avoid missing out on any ingredient during cooking.
Extra Flavor Boosts
- A pinch of nutmeg (jaiphal) and mace (javatri) adds warmth and a unique aroma.
- Chinese salt is included for its subtle umami flavor.
- Zarde ka color (turmeric powder or food coloring) adds that classic vibrant yellow color.
Kewra Water vs. Kewra Essence
Kewra water adds a distinct floral aroma to the biryani. If you only have kewra essence, use 4 to 5 drops only, as it is highly concentrated. Too much can spoil the balance of flavors.
Yogurt in Masala
Add 100 ml (½ cup) of yogurt to the mixed masala to bring moisture and a mild tanginess. Small variations in yogurt quantity are fine.
If you want to skip making the masala from scratch, you can order this blend online from Chef Afzal’s store by contacting the number displayed on his video screen.
Preparing Green Masala Paste
This green masala adds freshness and layers of flavor that brighten the biryani.
Ingredients for Green Masala:
- Small bunch of coriander leaves (dhania)
- A handful of mint leaves (pudina)
- 5-6 sharp green chilies (tez wali hari mirch)
- 4-5 allspice berries (aaloo bakhara)
- 1 tomato
- Half a lemon
- 1 medium onion
Method
Fry all these ingredients lightly in oil. Once cooked, mix them thoroughly to create a fresh green masala paste. This paste will be layered onto the chicken before adding rice, balancing rich spices with fresh herbal notes.
Making the Chicken Korma
To bring the biryani together, prepare the chicken korma properly.
Frying Spices and Onions
Use the oil leftover from frying onions, about 120-130 ml (½ cup). Heat it and add 1.5 teaspoons ginger-garlic paste. Fry for 1 to 2 minutes to release their aroma.
Tomato Puree
Puree 2 large tomatoes with a little water and add them to the pan. Cook until extra water evaporates, leaving a thick tomato base.
Green Chili Paste
Add 1.5 teaspoons green chili paste, which is a mixture of fresh, crushed, and powdered green chilies. This gives the korma a balanced heat — not too mild, not overly spicy.
Adding Potatoes and Chicken
Cut 2 large potatoes into big pieces and add them to the korma. They’ll partially cook here and finish cooking during the biryani’s steaming.
Next, add ½ kilo chicken pieces along with the prepared biryani masala. Adding the entire masala mix at once ensures even seasoning and avoids missing spices.
Cooking Instructions
- Roast the chicken, potatoes, and spices on high heat for 3-4 minutes. This is a quick sauté to blend flavors, not to cook a full gravy.
- Add about 1 cup of water, cover the pan, and let it cook on low heat for 7-8 minutes. The potatoes should be about 50-60% tender after this stage.
The meat and potatoes will finish cooking while the biryani steams, so don’t worry if they’re not fully cooked here.
Layering and Final Assembly of Biryani
Use a pot slightly larger than the biryani quantity for better cooking and steam circulation.
Arranging Ingredients
Place the chicken korma and potatoes on one side of the pot. If your pot is smaller, reduce quantity accordingly.
Adding Yogurt and Green Masala
Spread the yogurt-spice mixture on the sides of the pot around the chicken. Then layer the green masala evenly on top of the chicken pieces.
Layering Rice
Add the semi-cooked rice gently over the korma mixture, spreading it evenly.
Adding Oil
Drizzle 4-5 tablespoons of cooking oil over the rice for richness and aroma. Remember, biryani requires generous oil: about 1 cup (180 grams) of oil per ½ kilo rice gives the best taste and texture.
Final Cooking (Dum)
Seal the pot with a tight lid. Cook on high heat for 2-3 minutes to generate steam, then reduce to low heat and let it cook “dum” style for about 10 minutes.
The steam softens the potatoes fully, finishes chicken cooking, and makes the rice fluffy and aromatic.
Essential Tips for Authentic Biryani Flavor and Texture
- Oil Amount Matters: For real biryani taste, don’t cut corners on oil or ghee. Using less results in dry or less flavorful biryani.
- Rice Timing: Boil rice only for 2-2.5 minutes to keep grains intact and elongated after steaming.
- Pre-Mixed Masala: Preparing the whole spice blend in advance maintains consistency and quality.
- Quick Frying of Korma: Roast the chicken briefly on high heat instead of slow cooking a gravy for better biryani flavor.
- Kewra Usage: Use kewra water generously, but if using essence, 4-5 drops are enough to avoid overpowering aroma.
- Pot Size: Use the right size pot to get good layering and steam distribution for perfect biryani.
Final Presentation & Serving Suggestions
Your biryani will finish with vibrant colors and the captivating aroma of spices and kewra. The potatoes will be soft and flavorful while chicken will be tender.
Serve this biryani with a simple cucumber raita or fresh salad on the side to complement the rich flavors.
Because of the oil content and balanced moisture, leftover biryani reheats nicely without drying out.
Try this recipe for an authentic and satisfying meal for 3 to 5 people that brings the restaurant taste home.
If you want to watch the full step-by-step preparation, check out the detailed chicken biryani recipe video by Chef M Afzal.
This recipe is a great option for those looking to prepare a classic biryani without complicated steps but with all the flavor packed in. Anyone wanting to try making authentic biryani for their family will find this recipe useful. Enjoy!
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Happy cooking!
