There’s something special about the smell of biryani filling the kitchen it’s warmth, comfort, and celebration in one pot.The one I’m going to prepare is without curds.
They say Queen Mumtaz Mahal once asked her chef to make a rich, nourishing meal for tired soldiers and that’s how biryani was born. From royal kitchens to our homes, it’s been spreading happiness ever since.
Here’s my simple homely version made with chicken, basmati rice, and the perfect blend of spices. No fancy steps, just layers of flavor and a whole lot of love.
Quick Method:
Marinate chicken with salt, turmeric, chilli,and ginger-garlic. Rest 30 mins.
Cooking:
Fry potatoes and onions till golden.
Add bay leaves, whole spices, biryani masala and chicken cook till soft.
Mix in tomato, coriander, cumin, and pepper powders.
Layer half-cooked rice, chicken, and potatoes.
Top with remaining rice, drizzle oil, cover, and cook on low for 15–20 mins.
Garnish with fried onions and serve with a smile.
Because biryani isn’t just food it’s a memory shared at the table.
