What’s Eid without chicken biryani? A foolproof recipe for beginners

Eid is all about joy, family, and of course, food! Ever since childhood, when we think of Eid, so many things may have changed—the places, the people, even the way we celebrate—but two things always remain the same: biryani and the post-biryani nap.  And let’s be honest—what’s Eid without biryani? 

Biryani might sound complicated, but trust me, it’s easier to make than you think. Whether you’re celebrating Eid away from home or simply looking to treat yourself to a homemade feast, this easy biryani recipe has got you covered. It’s simple, foolproof, and will fill your kitchen with the delicious aroma of Eid.

Ingredients you’ll need (serves 5)

For the rice:

3 cups Kaima rice (Jeerakasala rice)
5 ½  cups water
1 bay leaf
2 cloves
2-3 cardamom pods
1 cinnamon stick
Salt to taste
Ghee as needed 

For the chicken:

¾ kg chicken (cut into pieces)
½ cup yoghurt
2 onion (sliced)
2 tomatoes (chopped)
1 ½ tablespoon ginger
1 ½ tablespoon garlic paste
6 green chillies (slightly crushed)
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon garam masala
Salt to taste
Oil and ghee as needed
Coriander leaves (a bunch)
Mint leaves (a bunch)

For the final layering:

Fried onions
Fresh coriander and mint leaves (chopped)
Nuts and raisins roasted in ghee
Garam masala (a pinch)
Ghee

Preparation

Step 1: Cook the Rice

Heat ghee in a pressure cooker. Add cloves, cinnamon, cardamom, and bay leaf.
Add the washed rice and sauté for a minute until slightly roasted.
Pour in 5 ½ cups of water, season with salt, and mix well.
Close the pressure cooker without placing the vent weight.
Once steam starts coming out, place the vent weight, turn off the heat, and let it sit until the pressure releases naturally.
Fluff the rice gently—your perfectly cooked, fragrant rice is ready!

Step 2: Cook the chicken/meat

In a heavy-bottomed pan, heat oil and ghee.
Add sliced onions and sauté until golden.
Stir in ginger-garlic paste and green chillies, cooking for a minute until fragrant.
Add chopped tomatoes and cook until they soften.
Mix in turmeric, cumin powder, salt, and garam masala.
Add yoghurt and blend well with the spices.
Add chicken, coat well in the masala, cover, and cook on low heat until tender. (Do not add water.)
Cook for 15-20 minutes or until the meat is fully cooked and the masala is rich and thick.

Step 3: Layer it up

On top of the masala, layer the cooked rice. 
Sprinkle garam masala, fried onions, and fresh coriander and mint leaves.
Add nuts and raisins.

Step 4: The final cook

Cover the pan with a tight lid (or seal with foil) and cook on the lowest heat for 20 minutes. This allows the flavours to blend beautifully. 
Once ready, the irresistible aroma will fill your kitchen—no need to check, your biryani is perfectly cooked!

Step 5: Serve and enjoy!

Fluff up the biryani gently, serve hot with raita or salad, Pappad and enjoy the taste of home! 

Now that biryani is sorted, let’s enjoy Eid with a delicious plate of biryani and that mandatory post-biryani nap!

Recipe by Beema Shukoor