Bhai veetu chicken biryani recipe, Muslim style biryani

Bhai veetu chicken biryani – flavored rice consisting of chicken (one pot meal) prepared in traditional style/ muslim style usually served in muslim wedding and function/ special occasions. The preparation for chicken and mutton biryani completely differs as i have seen in my husbands the professionals come and cook for bakrid and eid or for any family occasion and its aroma used to fill the streets. That biryani preparation is for 100 to 200 people it will be very interesting to watch as a batch people will be chopping onions, some people will be peel skin for garlic and ginger and some slicing goat which will be brought a week before the festival to the house and will be fed nicely. I guess we are much deviated from topic now.

So the point is having married to muslim I have learnt their style of cooking biryani and few other non veg dishes in traditional way some from my MIL and some from my hubby’s aunt who taught me this style chicken biryani and who taught how to cook in traditional method i.e in dum style or stove top method. Thank you shamshad aunty for the excellent biryani recipe and its techniques.

For our muslim style biryani we don’t add any masala that is store bought as we use everyday ingredients in proper measurement and cook it well for authentic taste and flavor. if you are using boneless chicken for the same recipe the cook time will differ as it boneless chicken gets cooked fast. This biryani tastes great when served with chicken kurma. Do let me know your feedback when you try. So this post is my Thanksgiving Treat to all my viewers.

You may be interested in other recipes below:

Bhai veetu chicken biryani recipe, Muslim style biryani

2019-11-24 23:09:01

Serves 3

Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

Ingredients

1. Basmati rice – 2 cups
2. Chicken – 2.2 lb/ 1 kg (chopped)
3. Onion – 2 cups (thin slices)
4. Tomato – ½ cup (thin slices)
5. Ginger garlic paste – 1 ½ tsp
6. Green chilli paste – 1 tsp (4 to 6 nos, spicy variety)
7. Curd/ Yogurt – ¼ cup
8. Lemon juice – 1 tbsp
9. Chilli powder – ½ to 1 tsp (depending on spiciness)
10. Coriander powder – 1 tsp
11. Turmeric powder – ¼ tsp
12. Salt – to taste
13. Oil – 2 tbsp
14. Ghee – 2 tbsp

Whole spices

1. Bay leaf – 2
2. Cloves – 2
3. Cinnamon stick – 1
4. Dagad phool/ Kalpasi/ Stone flower – ¼ tsp/ 2 nos.
5. Cardamom – 2
6. Cumin seeds – ¼ tsp
7. Fennel seeds – ¼ tsp

Note

* 1 cup = 235 ml

Instructions

Wash and soak rice in water for 20 to 30 minutes.Wash chicken and keep it aside. Slice onions, tomatoes thin and chop mint and coriander finely.
Heat oil and ghee in a pan add cumin seeds, fennel seeds, bay leaf, clove, dagad phool/ kalpasi, cinnamon stick and cardamom.
When aromatic add sliced onion and saute well. Allow the onions to saute as every stro counts in making delicious biryani.
When the onions look sauteed add ginger garlic and green chili paste. Saute well until the raw smell goes.
Now add sliced tomatoes, chopped mint and coriander. Saute well and it should take about 2 minutes.
Now add the chicken pieces and saute well for about 2 minutes.
Now to the sauteed chicken pieces add salt, turmeric powder, red chilli powder and coriander powder. Mix well and cook the chicken for 3 to 4 minute so that they get coated well in masala and the raw smell of masala will go.
Now add curd to it and mix well. Saute the chicken for 5 minutes. Now add 1 cup of water and cover it with a lid and cook. Keep stirring every now and then. After 10 minutes of cooking add cook chicken well. When chicken is fully cooked add 3 cups of water and lemon juice. Allow the mixture to boil well. (I used 3 cups of water for 2 cups of basmati rice as m chicken was cooked fully, also only thick gravy was left in my chicken, also my rice was soaked for 30 minutes)
When the mixture boils well add soaked rice. Mix everything well and check for salt.
Now allow the mixture to boil well. When the mixture has started to boil close the pan and cook for 5 minutes in high flame.
After cooking in high flame cook in low flame for next 15 minutes. When done switch off the flame and wait for 5 minutes.When the rice looks done take it from the sides using spatula and fluff it gently. Serve it hot with raita and chicken kurma!

Notes

1. Soaking rice for at least 20 - 30 minutes gives the rice yields in long and fluffy rice.
2. Alway grind fresh ginger and garlic into paste for biryani for best flavors.
3. Give enough time for onions to saute as this is also an important step in getting good biryani.
4. Take equal quantity of chicken/ meat and rice for best tasting biryani.
5. Always remember to put soaked rice after the chicken is fully cooked. This helps in calculating water quantity correctly.
6. Alway measure all the ingredients specially water and rice in same cup for accurate measurement.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Bhai veetu chicken biryani with step by step images

Wash and soak rice in water for 20 to 30 minutes. Wash chicken and keep it aside. Slice onions, tomatoes thin and chop mint and coriander finely.
Heat oil and ghee in a pan add cumin seeds, fennel seeds, bay leaf, clove, cinnamon stick and cardamom. When aromatic add sliced onion and saute well. Allow the onions to saute well as every step counts in making delicious biryani.
When the onions look sauteed add ginger garlic and green chili paste. Saute well until the raw smell goes.
Now add sliced tomatoes, chopped mint and coriander. Saute well and it should take about 2 to 3 minutes.
Now add the chicken pieces and saute well for about 2 minutes.
Now to the sauteed chicken pieces add salt, turmeric powder, red chilli powder and coriander powder. Mix well and cook the chicken for 3 to 4 minutes so that they get coated well in masala and the raw smell of masala will go. Now add curd to it and mix well. Saute the chicken for 5 minutes. Now add 1 cup of water and cover it with a lid and cook. Keep stirring every now and then.
When chicken is fully cooked add 3 cups of water and lemon juice. Allow the mixture to boil well.
When the mixture boils well add soaked rice. Mix everything well and check for salt. Now allow the mixture to boil well. When the mixture has started to boil close the pan and cook for 5 minutes in high flame. After cooking in high flame for 5 minutes now cook in low flame for next 15 minutes. When done switch off the flame and wait for 5 minutes. (Mine is a non stick pan so i dint place tawa in the bottom, if not using non stick pan pace tawa in the bottom of the pan and keep a vessel filled with water over the pan)
When the rice looks done take it from the sides using spatula and fluff it gently. Serve it hot with raita and chicken kurma!