Khushboo Biryani Recipe

Khushboo Biryani is a fragrant, aromatic rice dish that blends tender meat (usually chicken or mutton) with basmati rice, infused with a rich mix of spices and herbs. Known for its delightful aroma, this biryani is slow-cooked using the traditional dum method, where the spices melt together, creating a mouthwatering, flavorful experience. The perfect balance of bold spices, creamy yogurt, and fresh herbs makes Khushboo Biryani a true feast for the senses - perfect for special occasions or a comforting meal.

This Biryani Recipe has been in our family for generations. Everyone always asks for our Nani's recipe. Well, now you got it. You won't need another Biryani recipe. Save this one - Your family will thank you!

Khushboo Biryani

(serves 8 - 10 people)

Ingredients:

• 1 handful Mint Leaves, roughly chopped
• 3 medium Onions, halved & sliced
• 5 tbsp Garlic, ground or blended
• 5 Green Chilis, whole
• 6 medium Tomatoes, peeled & cut
• 6 Dried Black Plums, soaked in water for half an hour
• Optional: 4-6 Mosambi Lemons (Persian Sweet Lime), sliced or cut in quarters
• Optional: 4-6 Boiled Potatoes, peeled & quartered

• 250g Plain Yogurt, whisked 
• 4 tbsp Biryani Masala Powder (we recommend Shan's Bombay Biryani Masala if you need store bought Powder)

• 2 tsp Kashmiri Red Chili Powder
• 2 tsp Coriander Powder
• 1 tsp Turmeric Powder
• Salt to taste

• 1.25kg Chicken (1kg with bones + 250g boneless)
• 1.5kg Rice, soaked in water for an hour
• Oil (any of your choice - we recommend Ghee)
• Water

• ½ tsp Yellow Food Color Powder, mixed with ¼ cup Water

OR

•  ½ tsp Saffron Strands, soaked in ¼ cup Water for about 10 minutes

Instructions:

Rice

1. Put Water in a large Pot. Add 4 tbsp Salt & 2 tbsp Vinegar.
2. Cook Rice until it's partially cooked.
• Texture should be still a little firm and not fully tender.
3. Drain the Water when done. Set aside.

Chicken Masala

1. Heat Oil in a large pan or pot. Sauté Onions on medium-high heat Until they turn light brown.
2. Add Garlic & ¼ cup Water. Sauté until fragrant.
3. Put in Tomatoes and sauté for 2 minutes. Then reduce to low heat.
4. Add 1 tsp Salt & 1 cup Water. Cover & cook until Tomatoes are soft.
5. Put Chili Powder, Coriander Powder & Turmeric Powder in. Sauté until fragrant.
6. Throw in the Chicken and cook on medium heat until white on all sides. 
7. Pour in 1 cup Water. Cover & cook for 20 minutes on medium-low heat.
8. Put Biryani Masala Powder in Yogurt and mix thoroughly. Set aside.
9. When the 20 minutes are over, put in ½ cup Water, Green Chilis & Dried Black Plums, along with the Water it was soaked in. Optional: Add the Lemons to the masala here.
10. Add the Yogurt and stir. Cook until Oil separates.

Layering (clean, large pot required)

1. Rice Layer: Put a thin layer of Rice at the bottom of the pot. 
2. Meat Layer: Spread some Chicken pieces with the Masala around (not too much, leave some small empty spaces of Rice).
3. Rice Layer: Add another thin layer of Rice. It's okay if meat is a little visible.
4. Colour Layer: Drizzle some colour around (either soaked Saffron or Yellow Food Colour)
5. Herb Layer: Spread some Mint around.
6. Repeat all layers 2 more times.

 

Dum - Method

1. Put Tawa (Griddle Pan) on stove.
2. Put the pot with layered Rice on Tawa.
3. Wrap a clean, thick cloth around the lid and cover the pot with it.
4.  Put something heavy on top of the lid (e.g. stone mortar).
• This method creates an airtight seal, which helps trap the steam inside.
5. Cook on low heat for 20-30minutes. Rice should be soft and fluffy.
6. Optional: Add Boiled Potatoes halfway through (after 10-15 minutes). Mix a little so they are covered with Rice.
7. When done, gently mix the Biryani so all  the Rice takes on the same colour (yellow).

How to Serve?

Serve hot with Kebabs, Salad, Raita, Yogurt, Chutney.