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Chicken Biryani

Chicken Biryani is a fragrant and flavourful Indian rice dish made withtender marinated chicken, aromatic basmati rice, caramelized onions, and ablend of rich spices.
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Prep Time 30 minutes
Cook Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 500 g chicken bone-in or boneless pieces
  • 2 cups basmati rice
  • 2 large onions thinly sliced
  • 2 tomatoes chopped
  • 1 cup plain yogurt
  • 2 tablespoons ginger-garlic paste
  • 2 green chilies slit
  • 1/4 cup fresh coriander leaves chopped
  • 1/4 cup fresh mint leaves chopped
  • 3 tablespoons oil or ghee
  • 2 tablespoons biryani masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin seeds
  • 4 green cardamom pods
  • 4 cloves
  • 1 cinnamon stick
  • 2 bay leaves
  • 3 tablespoons lemon juice
  • 3 cups water
  • Salt to taste
  • Pinch of saffron soaked in 2 tablespoons warm milk optional

Method
 

  1. Wash basmati rice thoroughly and soak for 30 minutes. Drain and set aside.
  2. In a bowl, marinate chicken with yogurt, ginger-garlic paste, turmeric, red chili powder, biryani masala, lemon juice, and salt. Let rest for at least 30 minutes.
  3. Heat oil or ghee in a large heavy-bottomed pot. Fry sliced onions until golden brown and crispy. Remove half for garnishing.
  4. Add cumin seeds, cardamom, cloves, cinnamon, and bay leaves to the same pot. Sauté until fragrant.
  5. Add tomatoes and cook until soft. Stir in marinated chicken and cook for 8–10 minutes until partially cooked.
  6. Mix in mint leaves, coriander leaves, and green chilies.
  7. Add soaked rice over the chicken mixture in an even layer. Pour in water and adjust salt.
  8. Drizzle saffron milk over rice and top with reserved fried onions.
  9. Cover tightly and cook on low heat for 25–30 minutes until rice is fluffy and chicken is fully cooked.
  10. Let biryani rest for 10 minutes before gently fluffing with a fork.
  11. Serve hot with raita, pickle, or salad.

Notes

Chef’s Tips
  • Use aged basmati rice for longer, fluffier grains.
  • Marinate chicken overnight for deeper flavour and tenderness.
  • Seal the pot with foil or dough before covering for authentic dum-style cooking.
  • Avoid stirring during final cooking to preserve rice layers.
  • Add boiled eggs or fried potatoes for extra richness and variation.