Biriyani’s one of the most loved dishes in India and abroad. Whenever there’s biriyani at home, you know it’s the weekend or cheerful times! Here’s a guide on how to make delicious vegetable and chicken biriyani with Suhana biriyani masala.

Ingredients to Make Chicken Biriyani

• Two chopped onions
• 600 gms of chicken
• Five to six finely chopped garlic cloves
• One piece of ginger
• Two to three slit green chillies
• Two diced tomatoes
• A few strands of coriander leaves
• Quarter cup mint leaves or pudina
• One and a half tablespoon of oil
• One-inch cinnamon stick (dalchini)
• 3 to 4 cardamom pods (elaichi)
• 3 to 4 cloves (lavang)
• Two bay leaves (Tej patta)
• One teaspoon of cumin seeds (Jeera) and saffron water
• One heaped tablespoon of Suhana chicken biryani masala
• One tablespoon of butter or ghee, half a cup of water

How to Make Chicken Biriyani?

Wash and soak basmati rice for 15 minutes. Here’s how you marinate the chicken:
Add chicken thighs, turmeric powder, chilli powder, salt, and lemon juice in a bowl. Toss well and let it rest for 15 minutes.

Making of Chicken Biriyani

• In a pan, add oil. Once it becomes hot, add cinnamon sticks, cardamom pods, cloves, bay leaf, and cumin seeds, and sauté till a mild aroma emerges from these spices.
• Add the marinated chicken and cook for three to four minutes. Add ginger, garlic and green chillies. Move on to cook the other side of the chicken for another four minutes. Ensure that the chicken does not turn hard while doing this.
• Add onion, tomato, coriander, mint leaves, and Suhana biriyani masala, and give it a good mix. Cook for a minute and spread it to cover the base of the pan evenly.
• Add partially cooked rice, and garnish with more mint and coriander leaves.
• Finally, add butter, more masala powder, and splash a quarter cup of saffron water. Cover this and cook on low flame until the rice is cooked thoroughly.

How can I Make a Vegetarian Version of Quick and Easy Biryani?

Ingredients for vegetable biriyani

• Three tablespoons of ghee/butter
• Two bay leaves/ tej patta
• Two-inch cinnamon stick / dalchini
• One star anise
• Five cloves / lavang
• Four cardamom / elaichi
• Half a teaspoon of pepper
• One teaspoon of cumin seeds/jeera
• One medium onion (finely chopped)
• One tablespoon ginger – garlic paste
• Five beans (chopped or julienne)
• Ten florets gobi/cauliflower
• One cup peas / mattar
• One carrot (chopped)
• One potato (cubed)
• Three mushrooms (sliced/ roughly chopped)
• One cup curd
• Two teaspoons of Suhana biriyani masala
• Salt to taste
• Finely chopped fresh coriander/dhania leaves
• 20 mint/pudina leaves (roughly chopped)
• Six onions (fried)
• One and a half cup of basmati rice (soaked for 30 minutes)
• Two tablespoon saffron water
• Two cups of water

Here’s How You Can Make Vegetable Biriyani Easily:

• In a large cooker or heavy-bottomed vessel, heat ghee and sauté spices.
• Now, sauté onions and ginger-garlic paste as well.
• Add in mixed vegetables and sauté till all vegetables reduce in size.
• Keep the flame on low and add curd to the vegetables
• Add the vegetable Suhana biriyani masala, as mentioned above
• Add coriander, mint, and fried onions to enrich the taste.
• Spread the soaked basmati rice.
• Add more biriyani masala and use salt to taste.
• Pour saffron water and ghee if you prefer
• Add water and simmer for 25 minutes.
• Finally, let the biriyani rest well before serving it hot.

How to Garnish and Serve the Biriyani?

You can add extra caramelised onions and fresh and chopped coriander to elevate the taste of biriyani just before serving.

The best side dish for chicken and vegetable biriyani will be raita. Any raita will taste better – mint, onion, fried gram flour balls raita and so on. If you don’t like curd, you can have gravy with no vegetables, which will pair well with chicken biriyani!

Tips and Tricks to Make the Perfect Biryani

1. How to Keep Rice Non-sticky

   Buy the right rice for biriyani – which is basmati. Soak for ten to 15 minutes before adding it to the masala and vegetable base. When you buy basmati rice at the store, check its quality, fragrance and feel.

2. Use only the Biriyani Vessel

   Since biriyani is a slowly cooked dish, you may want a heavy-bottomed utensil, so your recipe won’t burn. If you have a thin-bottomed vessel only, you can place it under a tawa to avoid burning. Set your stove low so the flavours and aroma blend and combine with the rice.

3. How to Lock Maximum flavours?

   You can’t compromise on fat when you are making biriyani. Whether it’s ghee or oil, your rice won’t get sticky and become mushy while mixing.

4. Fried onions are a must

   Fried onions are cooked on low flame till they get crispy and caramelised. These add an amazing taste to your biryani, as there will be something to munch on, along with long strands of rice and delicious chicken pieces, mushroom and vegetables like carrot, beans and potato.

5. Add the biryani masala

   Apart from chilli powder, and garam masala, you can add biriyani masala if you make it. The more biriyani masala you add, the yummier your dish will taste.
   Suhana Masala’s here to make your biriyani special and perfect for weekend and family gatherings! Head to our website and place orders for your favourite biriyani masala today.