Bihari Chicken Biryani

This Biryani is from Bihar. I got the recipe while I was reading a book on Bihari cuisine by a famous chef who hails from the state. Its a shame, but Bihar isn’t very popular for its non vegetarian cuisine. Like, most of us, when we talk about Bihar’s cuisine, we do not go beyond Litti chokha. The fact is that Bihar offers some of the best recipes for kebabs and Biryani.

The flavors are pretty spicy, like the Bihari movies and for sure would make any Biryani lover super happy. Its one of best Biryani recipes and pretty easy for beginners too. You could always make a little change to the spice level to suit your taste buds. You could always ask for changes you’d like to make, if you aren’t too sure. After all, Biryani is a way big of a dish for anyone to mess up. You have to be very careful before you start.

Print Recipe

Bihari Chicken Biryani

Chicken Biryani from the land of Bihar.

Votes: 4
Rating: 3.5
You:

Rate this recipe!

Cuisine

Indian, Mughlai

Prep Time

10 minutes

Cook Time

40 minutes

Passive Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 2 LBS Chicken [with bones] cut to 10-12 pieces
• 3 TBLSP Ginger garlic paste
• 10 No. Green chilies
• 2 No. Dry Red Chili optional
• 8 No. Onions 4 to fry and 4 to grind
• 1/3 cup poppy seeds Khus khus, lightly roasted
• 1 cup Yoghurt
• 1 tsp whole black pepper
• 2 tsp Red chili Less if you prefer less
• 1 TBLSP Coriander powder
• 1/2 TBLSP Turmeric Powder
• 2 tsp Salt more or less according to your taste
• 500 gms Long grain Basmati Rice Wash and soak for 20 minutes
• 4 No. Green caradamoms
• 1 No. Cinnamon stick medium size
• 6 No. cloves
• 2 No. Bay leaves medium size
• 1 tsp Black cumin seeds
• 4 TBLSP Lemon juice
• 1 TBLSP Ghee Optional
• 1/2 cup Coriander leaves
• 1/2 cup Mint leaves
• 1/2 cup olive oil
• 1/2 cup Coriander + Mint leaves for garnishing
• 3 TBLSP Kewra water mixed with a pinch of orange food color
• 1/2 tsp saffron strands

Cuisine Indian, Mughlai Prep Time 10 minutes Cook Time 40 minutes Passive Time 30 minutes Servings people MetricUS Imperial Ingredients 2 LBS Chicken [with bones] cut to 10-12 pieces 3 TBLSP Ginger garlic paste 10 No. Green chilies 2 No. Dry Red Chili optional 8 No. Onions 4 to fry and 4 to grind 1/3 cup poppy seeds Khus khus, lightly roasted 1 cup Yoghurt 1 tsp whole black pepper 2 tsp Red chili Less if you prefer less 1 TBLSP Coriander powder 1/2 TBLSP Turmeric Powder 2 tsp Salt more or less according to your taste 500 gms Long grain Basmati Rice Wash and soak for 20 minutes 4 No. Green caradamoms 1 No. Cinnamon stick medium size 6 No. cloves 2 No. Bay leaves medium size 1 tsp Black cumin seeds 4 TBLSP Lemon juice 1 TBLSP Ghee Optional 1/2 cup Coriander leaves 1/2 cup Mint leaves 1/2 cup olive oil 1/2 cup Coriander + Mint leaves for garnishing 3 TBLSP Kewra water mixed with a pinch of orange food color 1/2 tsp saffron strands

Votes: 4 Rating: 3.5 You: Rate this recipe!

Instructions

1. Make a paste of Poppy seeds, onions, green chillies, red chillies, black pepper and half of the coriander leaves.

   
2. Marinate the chicken in the above paste. Keep it aside for 15 minutes.

   
3. Add yoghurt, salt, red chilli powder, coriander powder and turmeric to the chicken too. Keep it aside for 30 minutes.

   
4. In a pan, add oil and add sliced onions and fry till brown. Take half of the fried onions out for garnishing.

   
5. Add ginger garlic paste. Saute till the raw smell goes away, around 2 minutes.

   
6. Add the marinated chicken. Add little water, around ½ cup. Add remaining coriander leaves and half of the mint leaves. Add little lemon juice. Cook for around 15 minutes and the yakhni is prepared..

   
7. Now to prepare rice. Add 1 TBSP oil to a pan. Add cardamom, cloves, cinnamon and bay leaves. Add the remaining mint leaves. Add 1 tsp of salt and 10 cups of water. Once the water boils, add rice and cook till its half cooked. It will take around 7 – 10 minutes. Drain the rice.

   
8. Now layer the Biryani for dumm. Layer the rice and yakhni with coriander leaves and mint leaves.

   
9. Add a little orange kewra water for adding extra color to your biryani. Granish with the fried onions we kept aside. Let the biryani dumm for 30-35 mins. If in the oven the temp needs to be 300F and if using gas, keep it on high for 5 minutes and low to medium for the rest 25 minutes.

   
10. Serve with Onion and tomato Raita. Enjoy!!!