Biryani Non Veg Recipe: Authentic Flavor in Easy Steps

Biryani is a culinary masterpiece that brings together the rich flavors of aromatic spices, tender meat, and fragrant basmati rice in one unforgettable dish. Originating from the Indian subcontinent, this non-vegetarian biryani recipe is a celebration of tradition, culture, and taste.

Whether you’re cooking for a family gathering, a festive occasion, or simply craving a delightful meal, this biryani promises to satisfy your palate with its layers of bold spices and succulent chicken or mutton.

In this recipe, you’ll learn how to create a perfectly balanced biryani with juicy marinated meat, infused rice, and a blend of spices that will transport you straight to the heart of South Asia. Alongside detailed instructions, we’ll share tips to get the layering just right and variations to suit your preferences.

So, get ready to impress your loved ones with this classic non-veg biryani recipe that’s as rewarding to make as it is to eat!

Why You’ll Love This Recipe

This non-vegetarian biryani recipe combines the best of traditional cooking with easy-to-follow steps, making it accessible to both beginners and seasoned cooks. The use of fresh spices and marinating the meat overnight ensures deep, rich flavors that meld beautifully with the perfectly cooked basmati rice.

Why choose this biryani? It’s:

• Richly aromatic and flavorful, with a perfect balance of heat and warmth
• Made with tender, juicy chicken or mutton that melts in your mouth
• Layered and cooked using the dum method to lock in moisture and flavors
• Customizable with different meats and spice levels to suit your taste
• A showstopper dish that can elevate any meal or celebration

Ingredients

• 500 grams chicken (bone-in pieces for best flavor; you can substitute with mutton or lamb)
• 2 cups basmati rice, rinsed and soaked for 30 minutes
• 1 cup yogurt, whisked
• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 2 tbsp ginger-garlic paste
• 4 green chilies, slit
• 1/2 cup fresh coriander leaves, chopped
• 1/2 cup fresh mint leaves, chopped
• 1/4 cup cooking oil or ghee
• 1 tbsp lemon juice
• Whole spices: 4 cloves, 4 green cardamoms, 2 black cardamoms, 2 bay leaves, 1-inch cinnamon stick, 1 star anise, 1 tsp cumin seeds
• 1 tsp turmeric powder
• 2 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp garam masala powder
• Salt to taste
• Water as needed for cooking rice and meat
• Saffron strands soaked in 2 tbsp warm milk (optional, for color and aroma)

Equipment

• Large heavy-bottomed pot or Dutch oven with a tight-fitting lid (for dum cooking)
• Large frying pan or skillet
• Medium saucepan (for parboiling rice)
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Slotted spoon or strainer
• Wooden spatula or spoon
• Kitchen towel or paper towels

Instructions

1. Marinate the chicken: In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric, red chili powder, coriander powder, garam masala, salt, half the chopped coriander and mint leaves, lemon juice, and 1 sliced onion. Mix well to coat all pieces. Cover and refrigerate for at least 2 hours, ideally overnight.
2. Prepare the rice: Rinse basmati rice thoroughly under running water until water runs clear. Soak the rice in water for 30 minutes. Then, bring a large pot of water to boil, add some salt and a few whole spices (bay leaf, cloves, cinnamon, cardamoms). Parboil the rice until it’s about 70% cooked (grains should still have a bite). Drain and set aside.
3. Cook the meat: Heat oil or ghee in a heavy-bottomed pot over medium heat. Add the whole spices (cloves, cardamoms, bay leaves, cinnamon, star anise, cumin seeds) and sauté until fragrant.
4. Add the remaining sliced onions and fry until golden brown and caramelized. Remove half of the fried onions for garnishing later.
5. Add chopped tomatoes to the pot and cook until soft and oil starts to separate from the masala.
6. Add the marinated chicken along with all the marinade. Cook on medium heat until the chicken is tender and the oil begins to separate (approximately 15-20 minutes). Stir occasionally to prevent sticking.
7. Assemble the biryani layers: Once the chicken is cooked, spread half of the parboiled rice evenly over the chicken in the pot. Sprinkle half of the remaining mint and coriander leaves, green chilies, and some of the reserved fried onions on top.
8. Add the remaining rice as the final layer. Drizzle saffron-infused milk (if using) over the rice for color and aroma.
9. Seal and cook on dum: Cover the pot with a tight-fitting lid. You can seal the edges with a damp kitchen towel or dough to trap the steam. Cook on low heat for 25-30 minutes to allow the flavors to meld together and the rice to fully cook.
10. Turn off the heat and let the biryani rest, covered, for 10 minutes before opening the lid.
11. Serve: Gently fluff the biryani with a fork, mixing the layers slightly. Garnish with the reserved fried onions and fresh coriander leaves.

Tips & Variations

“For an authentic aroma, fry whole spices in ghee at the start and use aged basmati rice for the best texture.”

• Meat options: You can substitute chicken with mutton, lamb, or even beef for a different flavor profile.
• Vegetarian version: Try layering cooked vegetables like potatoes, carrots, peas, and paneer instead of meat.
• Spice levels: Adjust the quantity of green chilies and red chili powder according to your heat preference.
• Yogurt substitute: Coconut milk can be used as a dairy-free alternative to yogurt, adding a subtle sweetness.
• Adding nuts and dried fruits: Cashews, almonds, and raisins can be fried separately and sprinkled on top for extra texture and flavor.
• Cook rice perfectly: Don’t overcook the rice in boiling water to avoid mushiness during the dum process.
• Layering matters: Alternate rice and meat layers carefully to ensure even flavor distribution.

Nutrition Facts

Serving Suggestions

Biryani is best enjoyed hot, garnished with fresh coriander and caramelized onions. Complement your meal with cooling side dishes such as raita (yogurt with cucumber and spices), fresh salad, or a tangy pickle.

For a complete feast, pair it with a refreshing drink like a classic mint lemonade or a light cucumber cooler. You may also want to end the meal on a sweet note with desserts like Cinnamon Pecan Ice Cream or indulge in the rich flavors of Chocolate Heaven Cake.

Conclusion

This non-vegetarian biryani recipe is a perfect blend of rich spices, tender meat, and fragrant rice that will delight anyone lucky enough to enjoy it. While the process may seem intricate, the step-by-step instructions break it down into manageable stages, ensuring a delicious outcome every time.

Whether you’re cooking for a special occasion or simply want to treat yourself to a flavorful meal, this biryani recipe offers the satisfaction of authentic taste with the convenience of home cooking. Don’t forget to explore other exciting recipes on our site, like the Chicken Shawarma Trader Joe’S Recipe for a quick weekday dinner or the indulgent Classico Sun Dried Tomato Alfredo Sauce Recipe to elevate your pasta nights.

Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Biryani Non Veg Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful and aromatic Indian rice dish made with marinated chicken and spices. Perfect for a festive meal or special occasion.”, “prepTime”: “PT30M”, “cookTime”: “PT1H”, “totalTime”: “PT1H30M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 cups basmati rice”, “500g chicken, cut into pieces”, “1 cup yogurt”, “2 large onions, thinly sliced”, “2 tomatoes, chopped”, “4 cloves garlic, minced”, “1 inch ginger, grated”, “2 green chilies, slit”, “1/4 cup chopped cilantro”, “1/4 cup chopped mint leaves”, “2 tsp biryani masala powder”, “1/2 tsp turmeric powder”, “1 tsp red chili powder”, “4 tbsp cooking oil”, “4 cups water”, “Salt to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Wash and soak basmati rice for 30 minutes.”}, {“@type”: “HowToStep”, “text”: “Marinate chicken with yogurt, turmeric, red chili powder, and salt for 20 minutes.”}, {“@type”: “HowToStep”, “text”: “Heat oil in a pan and fry onions until golden brown; set aside half for garnish.”}, {“@type”: “HowToStep”, “text”: “Add garlic, ginger, green chilies, and tomatoes to the pan and cook until soft.”}, {“@type”: “HowToStep”, “text”: “Add marinated chicken and biryani masala powder; cook until chicken is tender.”}, {“@type”: “HowToStep”, “text”: “Boil water with salt and cook rice until 70% done; drain and set aside.”}, {“@type”: “HowToStep”, “text”: “Layer half the rice over the chicken, sprinkle cilantro, mint, and fried onions.”}, {“@type”: “HowToStep”, “text”: “Add remaining rice and garnish with more herbs and fried onions.”}, {“@type”: “HowToStep”, “text”: “Cover and cook on low heat for 20 minutes to allow flavors to blend.”}, {“@type”: “HowToStep”, “text”: “Serve hot with raita or salad.”}], “nutrition”: {“calories”: “550 kcal”, “proteinContent”: “35 g”, “fatContent”: “18 g”, “carbohydrateContent”: “60 g”}}