What is the secret ingredient for biryani?

The real secret lies in a combination of three things: biryani masala (a well-balanced spice blend), saffron milk for aroma, and golden fried onions (birista) that give both sweetness and depth.

What are the masala items for chicken biryani?

Key masala ingredients include red chili powder, turmeric, coriander powder, biryani masala (store-bought or homemade), ginger-garlic paste, and whole spices like cinnamon, cloves, cardamom, and star anise.

How to keep chicken juicy in biryani?

Marinate with yogurt and lemon juice to tenderize the chicken. Don’t overcook during the masala stage—let it cook fully during dum. Keep some moisture in the masala so the steam finishes the job.

What is the secret smell of biryani?

That heavenly aroma comes from the layering of saffron milk, fried onions, ghee, and whole spices like shah jeera and cardamom. When sealed and cooked on dum, these flavors perfume every grain of rice.

Masaledar Chicken Biryani Recipe – Spicy, Juicy, Flavorful Delight

Name: Masaledar Chicken Biryani Recipe (Restaurant-Style Delight)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Indian
Ingredients: 1 kg bone-in, skinless chicken pieces (biryani cut); 1 cup plain full-fat yogurt (dahi); 2 tablespoons ginger-garlic paste; 1/4 cup chopped fresh cilantro (dhania); 1/4 cup chopped fresh mint leaves (pudina); 2–3 green chilies, slit lengthwise; 1 large onion, thinly sliced and deep-fried until golden brown (birista); Juice of 1 lemon; 1 tablespoon red chili powder or Kashmiri chili; 2 teaspoons turmeric powder; 2 teaspoons coriander powder; 1 tablespoon biryani masala powder; 1 ½ teaspoons salt; 2 cups aged long-grain basmati rice; 8 cups water; 1 bay leaf; 2-inch cinnamon stick; 4–5 green cardamom pods; 4–5 cloves; 1 star anise; 1 teaspoon shah jeera; 1 tablespoon salt; 3 tablespoons ghee or oil; 1 large onion, thinly sliced; 2 large tomatoes, finely chopped; The marinated chicken; 2 tablespoons ghee; A pinch of saffron soaked in ¼ cup warm milk; Fried onions (birista); Chopped cilantro and mint leaves

Ingredients

Scale

For Marinating the Chicken:

1 kg bone-in, skinless chicken pieces (biryani cut)

1 cup plain full-fat yogurt (dahi)

2 tablespoons ginger-garlic paste

1/4 cup chopped fresh cilantro (dhania)

1/4 cup chopped fresh mint leaves (pudina)

2–3 green chilies, slit lengthwise

1 large onion, thinly sliced and deep-fried until golden brown (birista)

Juice of 1 lemon

Dry Spices for Marinade:

1 tablespoon red chili powder or Kashmiri chili

2 teaspoons turmeric powder

2 teaspoons coriander powder

1 tablespoon biryani masala powder

1 ½ teaspoons salt

For the Rice (Chawal):

2 cups aged long-grain basmati rice

8 cups water

Whole Spices for Rice:

1 bay leaf

2-inch cinnamon stick

4–5 green cardamom pods

4–5 cloves

1 star anise

1 teaspoon shah jeera

1 tablespoon salt

For the Biryani Gravy (Masala):

3 tablespoons ghee or oil

1 large onion, thinly sliced

2 large tomatoes, finely chopped

The marinated chicken

For Layering (Dum):

2 tablespoons ghee

A pinch of saffron soaked in ¼ cup warm milk

Fried onions (birista)

Chopped cilantro and mint leaves

Dough or foil for sealing the pot

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Instructions

1. In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, cilantro, mint, green chilies, fried onions (birista), lemon juice, and all dry spices. Mix well and marinate for at least 1–2 hours or ideally 4 hours.

2. Rinse the basmati rice until the water runs clear. Soak for 30 minutes, then drain. Boil 8 cups of water with whole spices and salt. Cook rice until 70–80% done, then drain and cool slightly.

3. Heat ghee or oil in a heavy-bottomed pot. Sauté onions until golden, then add tomatoes and cook until soft. Add the marinated chicken. Sear for 5–7 minutes, then cover and cook on medium-low for 15–20 minutes until 90% cooked.

4. Spread chicken masala evenly in the pot. Add half of the cooked rice. Top with herbs, birista, saffron milk, and ghee. Repeat with remaining rice and toppings.

5. Seal the pot with dough or foil. Cook on low heat (dum) for 20–25 minutes. Let it rest covered for 10–15 minutes before serving.

6. Fluff gently and serve hot with raita and salad.

Notes

Use Kashmiri chili powder for color without too much heat.

Don’t overcook rice—it will finish steaming during dum.

Let biryani rest before opening to allow flavors to settle.

Author: EmilyFrost
Prep Time: 30 minutes (plus 1–2 hours marination)
Cook Time: 1 hour
Category: Dinner
Method: Dum Cooking
Cuisine: Indian

Nutrition

Serving Size: 1 plate
Calories: 520
Sugar: 4g
Sodium: 780mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 3g
Protein: 30g
Cholesterol: 110mg