B for Briyani

Biryani is not just food—it’s an emotion.

After posting my reel on Chicken Biryani 🍗, my friend asked for the recipe. Here it is!

A big thanks to Mr. Manikandan, my beloved brother and honest cousin, for sharing this amazing recipe.

Biryani for 10 people is easy, but biryani for one person is difficult.
The smaller the quantity, the trickier the process.
Quantity is inversely proportional to the effort needed.

 

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Key Ingredients (for 1–2 people / 250 grams rice)

• Rice (Basmati) – 250 grams

• Chicken – 250–300 grams (wash properly with turmeric)

• Onions – 3 medium, sliced 🧅

• Tomatoes – 2½ medium, sliced 🍅

• Green chilies – 2🌶

• Ginger-garlic paste – 100 grams (60% garlic, 40% ginger) 🫚

• Curd – 100 ml 

• Oil – 100 ml (or add 1 tbsp ghee for extra aroma)

• Handful of mint leaves & coriander leaves

Spices:

• Fennel seeds – 1 tsp

• Cloves – 4

• Cardamom – 4

• Bay leaves – 2

• Other spices (optional, max 2)

Masala:

• Chili powder – 1–2 tbsp (adjust to spice tolerance)

• Salt – 1–2 tbsp (depending on brand & taste)

Water ratio:

• For Basmati rice, 1:1.25 (measure rice with a bowl, then use same bowl for water + 1/4 extra).

• Soak rice just before sautéing onions.

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Step-by-Step Process

1. Choose your vessel:

   • 2–3L vessel is perfect for 250g rice.

2. Heat oil & spices:

   • Add 100 ml oil (or ghee).

   • Add whole spices and let them pop.

3. Sauté onions:

   • Add sliced onions and sauté until golden brown (7–12 minutes).

4. Add ginger-garlic paste & salt:

   • Sauté for 2 minutes.

5. Add chili powder for color:

   • 1–2 tbsp in the oil.

6. Add tomatoes & green chilies:

   • Cook until tomatoes are soft.

7. Add curd & chicken:

   • Mix 100 ml curd, then add chicken.

   • Optional: Marinate chicken in 20 ml curd + chili powder for 1 hour (adjust spices accordingly).

   • Cook curry on medium flame for 4–5 minutes.

8. Add water:

   • Use 1 bowl + ¼ bowl water.

   • Bring to a boil.

9. Add soaked rice:

   • Drain excess water, taste, and adjust spice if needed.

   • Squeeze ¼ lemon for freshness.

   • Ensure water just covers rice by about 1 inch.

10. Cook rice:

    • Slowest flame possible.

    • Stir 2 times within 5 minutes.

11. Dum (steaming):

    • Half-cooked rice → cover with lid.

    • Heat a dosa pan, place biryani pot on top.

    • Let it cook for 15 minutes.

    • After 15 minutes, break the dum carefully.

12. Serve:

    • Fluffy, aromatic, mouth-watering biryani ready!

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Recommended Sides

• Raita

• Boiled eggs

• Chicken 65

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Tips & Thoughts:

• Biryani is not hard—it needs patience, focus, and love.

• Mistakes are okay! Each failure teaches you something for next time.

• I failed 4 times before getting it right. If stuck, watch tutorials on YouTube and observe carefully.

At the end of the day, it’s about the love you put into making it, and the joy of sharing it. ❤️