Succulent chicken and fragrant basmati rice cooked in the traditional dum style with a unique blend of Bihari spices. This biryani is aromatic, flavorful, and a true taste of Eastern India, characterized by its rustic flavors and the distinct aroma of mustard oil.
In a large mixing bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, 1 tsp of salt, and lemon juice.
Mix thoroughly to ensure each piece of chicken is well-coated.
Cover the bowl and refrigerate to marinate for at least 2 hours, or preferably overnight for a more tender and flavorful result.
2
Parboil the Rice (10-15 minutes)
Gently wash the basmati rice in a few changes of water until the water runs clear. Soak the rice in water for 30 minutes, then drain completely.
In a large pot, bring 8 cups of water to a rolling boil. Add the bay leaves, green cardamoms, cloves, cinnamon stick, shah jeera, and 2 tsp of salt.
Add the drained rice to the boiling water and cook for 5-7 minutes until it is 70% cooked. The grains should be firm and have a slight bite.
Immediately drain the rice in a colander to stop the cooking process and set it aside.
Succulent chicken and fragrant basmati rice cooked in the traditional dum style with a unique blend of Bihari spices. This biryani is aromatic, flavorful, and a true taste of Eastern India, characterized by its rustic flavors and the distinct aroma of mustard oil.
This bihari recipe takes 110 minutes to prepare and yields 4 servings. At 741.19 calories per serving with 38.86g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Heat mustard oil in a heavy-bottomed pot (handi) over medium heat until it is slightly smoking. This removes its pungent raw smell.
Add the thinly sliced onions and fry, stirring frequently, for 12-15 minutes until they are uniformly golden brown and crisp. This is your 'birista'.
Remove half of the fried onions and set them aside for layering.
To the remaining onions in the pot, add 2 tbsp of ghee and the slit green chilies. Sauté for a minute.
Add the marinated chicken along with all the marinade. Cook on medium-high heat for 5-7 minutes, stirring to sear the chicken pieces.
Reduce the heat to low, cover the pot, and let the chicken cook for 15-20 minutes, or until it is tender and the oil begins to separate from the masala.
4
Layer the Biryani (5 minutes)
Once the chicken is cooked, sprinkle the chopped mint and coriander leaves evenly over the chicken masala.
Gently spread the 70% cooked rice in a uniform layer over the chicken.
Top the rice layer with the reserved fried onions (birista).
In a small bowl, soak the saffron strands in 2 tbsp of warm milk for a few minutes. Drizzle this saffron milk over the rice.
Finally, drizzle the remaining 1 tbsp of ghee over the top.
5
Cook on 'Dum' (20-25 minutes)
To seal the pot, you can either use a tight-fitting lid, or create a dough by mixing the atta with a little water. Roll the dough into a rope and press it along the rim of the pot to create an airtight seal with the lid.
Place a tawa (flat griddle) on your stove over low heat, and place the sealed pot on top of it. This prevents the bottom from scorching.
Let the biryani cook on 'dum' (steam) on the lowest possible heat for 20-25 minutes. The trapped steam will cook the rice to perfection and infuse all the flavors.
6
Rest and Serve (10-15 minutes)
Turn off the heat and let the biryani rest, still sealed, for at least 10-15 minutes. This step is crucial for the flavors to meld and the rice grains to set.
Carefully break the seal (if used) and open the lid. You will be greeted by a fragrant aroma.
Use a fork or a flat spatula to gently fluff the rice from the sides, mixing the layers lightly as you serve.
Serve the hot and aromatic Bihari Chicken Biryani with a side of cooling raita or a simple salad.
Pro Tips
1For the best texture, use high-quality, aged long-grain basmati rice.
2Do not skip soaking the rice; it helps the grains cook evenly and elongate beautifully.
3Marinating the chicken overnight makes a significant difference in the tenderness and flavor of the meat.
4Frying the onions to a perfect golden brown is key. Undercooked onions will be raw, and overcooked ones will taste bitter.
5A heavy-bottomed pot is essential for dum cooking to ensure even heat distribution and prevent burning.
6The 70% mark for cooking rice is crucial. If you overcook it, the final biryani will be mushy.
7Letting the biryani rest after cooking is as important as the cooking itself. It allows the steam to settle and flavors to deepen.
Recipe Variations
Meat Variation
Meat Variation
Replace chicken with 500g of mutton pieces. Increase the marination time to at least 6 hours or overnight and increase the dum cooking time to 40-45 minutes to ensure the mutton is tender.
Vegetarian Variation
Vegetarian Variation
Substitute chicken with 250g of paneer cubes and 2 cups of mixed vegetables like carrots, peas, beans, and potatoes. Sauté the vegetables with the masala before layering.
Flavor Enhancement
Flavor Enhancement
Add 1-2 boiled and halved potatoes to the chicken masala before layering. Potatoes absorb the flavors beautifully and are a common addition in Eastern Indian biryanis.
Aromatic Twist
Aromatic Twist
Add 1 teaspoon of kewra water (screwpine essence) along with the saffron milk for an extra layer of floral fragrance, typical in many celebratory biryanis.
Health Benefits
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Excellent Source of Protein
Chicken is a high-quality lean protein, essential for building and repairing tissues, muscle growth, and overall body function.
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Gut-Friendly Probiotics
The use of curd (yogurt) in the marinade provides beneficial probiotics, which support a healthy gut microbiome and aid in digestion.
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Anti-inflammatory Properties
Spices like turmeric, ginger, and garlic are rich in antioxidants and have natural anti-inflammatory properties that can help combat oxidative stress in the body.
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Provides Sustained Energy
Basmati rice is a good source of complex carbohydrates, which provide a steady release of energy to keep you active throughout the day.
Frequently Asked Questions
What makes Bihari biryani different from other biryanis?
Bihari biryani is known for its rustic and robust flavors. Its uniqueness comes from the prominent use of mustard oil for cooking the masala, a relatively simpler blend of whole and powdered spices compared to Hyderabadi or Lucknowi biryanis, and a focus on the natural flavors of the meat and rice.
Is Bihari Chicken Biryani healthy?
It can be part of a balanced diet when eaten in moderation. It's a good source of protein from chicken and carbohydrates from rice. The use of ghee and oil contributes to the fat content. To make it healthier, you can use less oil/ghee and serve it with a large portion of vegetable raita or salad.
How many calories are in one serving of Bihari Chicken Biryani?
A typical serving of approximately 350g of Bihari Chicken Biryani contains an estimated 550-650 calories. This can vary based on the amount of oil/ghee used and the specific cuts of chicken.
Can I make this biryani without mustard oil?
Yes, you can substitute mustard oil with any neutral vegetable oil or use only ghee. However, mustard oil provides a distinctive pungent flavor that is characteristic of Bihari cuisine and is highly recommended for an authentic taste.
My biryani turned out mushy. What went wrong?
A mushy biryani is usually caused by overcooking the rice initially. Ensure you only cook the rice to 70% doneness; it should still have a firm bite. Also, ensure there isn't excessive water in your chicken masala before you layer the rice.
Can I skip the 'dum' cooking process?
The 'dum' process is essential for steaming the rice and infusing it with the aroma of the masala. If you cannot seal your pot, you can use a tight-fitting lid and place a heavy object on top. Alternatively, you can assemble the biryani in an oven-safe dish, cover it tightly with foil, and bake at 180°C (350°F) for 20-25 minutes.
