By This Chicken Biryani balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Chicken Biryani captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chicken Biryani becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Chicken Marinade:
1 lb (500g) chicken, cut into pieces (bone-in or boneless)
1 cup plain yogurt
1 tbsp ginger-garlic paste
1 tsp red chili powder
1 tsp turmeric powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1 tbsp lemon juice
Salt to taste
For the Biryani Rice:
2 cups basmati rice, rinsed and soaked for 30 minutes
4 cups water
2-3 bay leaves
4-5 whole cloves
4-5 whole green cardamom pods
1 cinnamon stick
1 tsp cumin seeds
Salt to taste
For the Biryani:
2 large onions, thinly sliced
2 tomatoes, chopped
2 green chilies, slit lengthwise
1/4 cup fresh cilantro leaves, chopped
1/4 cup fresh mint leaves, chopped
1/2 cup ghee or vegetable oil
Saffron strands soaked in 2 tbsp warm milk (optional)
Fried onions (optional, for garnish)
Fresh coriander and mint leaves (for garnish)
PREPARATION STEPS
Marinate the Chicken:
In a large bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric, coriander, cumin, garam masala, lemon juice, and salt.
Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
Prepare the Rice:
In a large pot, bring 4 cups of water to a boil. Add the bay leaves, cloves, cardamom, cinnamon stick, cumin seeds, and salt.
Add the soaked and drained basmati rice to the boiling water. Cook the rice until it’s 70-80% done (parboiled). The grains should be long and separate but not fully cooked.
Drain the rice and set it aside.
Cook the Chicken:
In a large, heavy-bottomed pan, heat the ghee or oil over medium heat. Fry the onions until they are golden brown. Remove half of the onions and set them aside for garnishing.
To the remaining onions in the pan, add the marinated chicken and cook until the chicken is almost done and the oil separates from the masala.
Add the chopped tomatoes and green chilies, and cook until the tomatoes are soft and the chicken is fully cooked.
Layer the Biryani:
In the same pan with the cooked chicken, layer half of the parboiled rice on top of the chicken.
Sprinkle half of the chopped cilantro, mint, and fried onions over the rice.
Add the remaining rice on top, followed by the rest of the cilantro, mint, and fried onions.
Drizzle the saffron milk over the top for added color and flavor (optional).
Dum Cooking (Steaming the Biryani):
Cover the pan tightly with a lid or aluminum foil to trap the steam.
Reduce the heat to low and let the biryani cook on “dum” (slow steam) for 20-25 minutes. This allows the flavors to meld and the rice to finish cooking.
Turn off the heat and let it sit for 10 minutes before serving.
Serve:
Gently fluff the biryani with a fork, being careful not to break the rice grains.
Garnish with fresh coriander and mint leaves, and serve hot with raita (yogurt sauce) or a simple salad.
Enjoy your aromatic and flavorful Chicken Biryani!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
