New Recipes

Chicken Biryani

Chicken Biryani
Chicken Biryani pictures (3 of 3)

I’ve been stalking Fork Spoon Knife for a while—a gorgeous food blog authored by Asha which is full of beautiful food photography and excellent recipes. Hailed from India and currently resides in New York City, Asha is pampered by two generations of talented cooks in the family. As such, Asha has a discerning palate and love to cook and entertain friends and family. Please welcome Fork Spoon Knife with her South Indian Chicken Biryani recipe, one of the most requested Indian recipes on Rasa Malaysia. Enjoy!

Biryani is typically a special occasion dish, for many reasons. This dish is particularly known for its many layers of flavors that slowly develop and meld together. So, it’s a multi step process that requires much love in many installments over a long cooking time. Also, those flavors and the aromas from the dish come from a blend of spices that are typically not used in everyday cooking and are pricier, hence adding to the special feel…

The concept of the Biryani came from Persians. When the Mughals conquered Northern India, they introduced much of their cuisine to the populace. As their rule spread further South, most Indian were exposed to the delicacy and it took a firm place in every Indian’s heart. And, then, every region of the country adopted the dish as its own and lent a distintive flavor and taste to it by modifying the ingredients as also the method based on the indigenous cuisine.

Over time, a distintive difference developed between the Biryani as it is served in North India (that is only a slightly modified version of the Persian original) and that in the South, especially, Keral and Tamil Nadu, which, has been significantly modified to suit the Southern Palate. Particularly, in the South, the meat is cooked in a coconut infused curry and the rice and curry are mixed rather than layered, as is typical with the Persian version.

The good thing about the Biryani is that the components can be made ahead and it tastes even better the next day as the flavors have more time to develop.

Enter to Win FREE Prizes

Vinturi Vertical Lever Wine Corkscrew Giveaway
Tovolo Christmas 2015 Bundle Giveaway
Jacob Bromwell U.S. Embossed Tin Cup Giveaway

36 COMMENTS... read them below or add one

  1. Fanie Phiri

    My wife prepared Chicken for the first time yesterday and I must tell she is a natural,it was like she has done over and over.OOh I love byrani and curry.

  2. and what gorgeous eye-nicely done as well and photograph. I miss a good chicken briyani and glad i can use this to help me create a similar dish in the kitchen.

  3. So happy to see Chicken Biryani. I have always been mystified about this dish. It’s so gorgeous I assumed it was hard to make. Glad to know you can make this dish ahead of time!

  4. This looks yum! I make a lot of briyani at home too, and I know that it’s a tedious process of cooking. But so worth it with different layers of flavors :)

  5. Shirley

    Where can I get ghee? What is a good substitute if I can’t find it. Love chicken biryani and can’t seem to find it where I am.

    • Ghee is actually clarified butter. You can either google the recipe or simply find it in your local Indian grocery store. Example of brands are Amul, Nank, Swad, Laxmi etc.. Good luck :)

    • Danny

      It is best if you make your own ghee.

      Tips & Warnings

      Store the ghee in an air tight container in a dry location. Ghee does not need to be stored in the refrigerator and can last for about a month.
      Be careful not to rush this because butter can burn very easily and the more patient you are the better the results will be.

      Read more: How to make Ghee at home |

    • Kiran

      Get regular butter 1kg, cook in pot on medium heat till it liquifies and becomes glassy, reduce heat and add 100ml cold water, this helps make ghee separation easy. Some debris forms at bottom, you may filter this out, and allow to cool. this will cool down as ghee! 15-20 mins perp time.

  6. Hey Shirley, You can find ghee in any Indian store, or better yet make it easily at home. It’s clarified butter. So, it’s just brown butter strained off the brown bits.

    • Danny

      Yes.. I make it this way. as in my country you cant get good ghee.
      See the details here :
      Brown the unsalted butter in med-high heat.

      Let the butter melt and come to a boil. This should take about 2-3 minutes. Once the butter comes to a boil reduce the heat as so you do not burning it.

      The butter will form a white foam on top which will disappear. Keep the heat going and a second foam will appear and the butter will be golden brown, that is when ghee will be done. This process should take about 7-8 minutes.

      Brown milk solids will be on the bottom of the sauce pan. Finally just poor the ghee into a heat proof container using a mesh strainer or cheese cloth to catch the milk solids

  7. This looks so delicious. I just saw the briyani recipe from mylittlespace and now here. It’s a sign, I think I need to make briyani to satisfy my craving soon. I’m drooling….great looking photo and recipe.

  8. Sensatiom

    Looks so scrumptuous!My Irish husband loves Indian food and this recipe will go very well with him and friends as we entertain a lot.Can I substitute ghee with something else?I dont think I can get ghee easily in the Middle East.

  9. penawar penyakit

    wow! yummy. remind me of ‘nasi ganja’ aka nasi kandar which is popular in Perlis. Is there any recipe for that? I crave for that. *hungry stomach

  10. Lina

    (Meanwhile, prepare the rice. Roast the whole spices in ghee and the saute the onions in the same.)can you explain this part to me? roast the whole spices in ghee and the saute the onions in the same what??? pan or roasting pan??

  11. Lin

    Where is the 5 1/2 cups of water used in the rice recipe? Is this poured over the raw rice along with the curry before baking?

  12. julia

    Hey…. come to india, come to lucknow eat biryani with biryani inn home delivery lucknow, its tasty non greasy yet mild spicy biryani which will leave its taste in your mouth for long.
    Julian Taxi

  13. Noah Coburn

    I’ve made this twice now. The first time I followed the recipe as stated, except I reduced the mint to about half of what it called for, as it just seemed like way too much. It still ended up tasting of nothing but mint.

    The second time (today), I left out the mint entirely, and it’s delicious! I also just used butter instead of ghee (too lazy to make ghee today).

    So I would definitely recommend this recipe, but leave out the mint!

  14. Angelica Woolley

    Hi Bee,

    I made this dish yesterday and it turned out beautifully like many of your recipes :) I was wondering, if I wanted to increase the heat of this dish (spiciness), what would you recommend I add to the recipe?

  15. Tommy

    This looks delicious :) i like also the mouthwatering pictures you provided, it looks great. Another thing, the way you explain the procedures are shown in well-mannered way and easy to follow. so thank for sharing it. :) it is every useful

Leave a Comment

Your email address will not be published. Required fields are marked *