Chicken Biryani Recipe

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Chicken Biryani Recipe

Aromatic, flavorful, and beautifully layered, this Chicken Biryani is a timeless classic that brings together tender marinated chicken, perfectly cooked basmati rice, and warm spices. The key to achieving restaurant-quality biryani at home lies in slow cooking (dum), caramelized onions, and a balanced blend of spices that infuse every grain of rice with rich flavor.

This recipe follows a traditional method that is simple, reliable, and produces exceptional results every time.

Why This Chicken Biryani Works

Chicken Biryani is beloved for its bold fragrance and layered texture. In this recipe:

  • The chicken is marinated overnight, allowing the spices, yogurt, and lime juice to penetrate deeply.
  • The basmati rice is cooked to only 70–75%, so it finishes cooking gently with the chicken, absorbing steam and flavor.
  • Golden fried onions add natural sweetness, balancing the warmth of the spices.
  • Low-heat dum cooking ensures fluffy rice and tender chicken without burning.

Ingredients

For the Chicken Marinade

  • 1 kg chicken, cut into medium pieces
  • 1 tablespoon ginger-garlic paste
  • 2 tablespoons red chili powder
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • Salt, to taste
  • 2 green chilies, chopped
  • 2 tablespoons lime juice
  • 1/2 cup golden fried onions
  • 1 cup plain yogurt (curd)
  • 1 cup oil
  • A handful of chopped coriander leaves
  • A handful of chopped mint leaves

Whole Spices

  • Cardamom pods
  • Cloves
  • Bay leaf
  • Shahi jeera (optional but recommended)

For the Rice

  • 400 g basmati rice, rinsed and soaked for 1 hour
  • Salt, to taste
  • 2–3 tablespoons oil

For Layering

  • Additional fried onions
  • Warm milk (optional, for richness)
  • A drizzle of ghee (optional)

Instructions

1. Prepare the Marinade

  1. Grind the whole spices into a fine powder.
  2. In a large bowl, combine the chicken pieces with the ground spice mix, red chili powder, coriander powder, cumin powder, turmeric, ginger-garlic paste, salt, yogurt, lime juice, chopped coriander, chopped mint, green chilies, fried onions, and oil.
  3. Mix thoroughly so every piece of chicken is well coated.
  4. Cover the bowl and refrigerate for at least 4 hours or overnight for best flavor.

2. Parboil the Rice

  1. Bring a large pot of water to a boil.
  2. Add salt, oil, shahi jeera, and a bay leaf.
  3. Add the soaked rice and cook until it reaches 70–75% doneness—the grains should be long and firm, not fully soft.
  4. Drain the rice and set aside.

3. Assemble the Biryani

  1. Spread the marinated chicken in the bottom of a heavy, wide cooking pot.
  2. Gently layer the partially cooked rice over the chicken, spreading it evenly.
  3. Sprinkle fried onions on top.
  4. Drizzle warm milk and a small amount of ghee (if using).
  5. Seal the pot with a tight-fitting lid. If possible, line the rim with dough for traditional dum cooking to prevent steam from escaping.

4. Cook the Biryani (Dum Method)

  1. Place the pot over high heat for 4–5 minutes to build steam.
  2. Reduce the heat to low and place a griddle/tawa under the pot for even heating.
  3. Cook for 25–30 minutes on low heat.
  4. Turn off the heat and let the biryani rest, undisturbed, for another 20–30 minutes.

5. Serve

Gently open the lid and lift the rice from the top to check the chicken at the bottom. The chicken should be tender and cooked through, with the rice fluffy and aromatic.
Do not stir the biryani—serve by lifting layers from top to bottom to preserve texture.

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