Name: Chicken Biryani Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Indian
Ingredients: 1½ pounds bone-in chicken pieces; 1 cup plain yogurt; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; Juice of 1/2 lemon; 1/2 teaspoon turmeric; 1 teaspoon red chili powder (adjust to taste); 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 3 tablespoons biryani masala or garam masala; 2 cups basmati rice (rinsed and soaked for 30 minutes); 1/4 cup oil or ghee; 2 onions, thinly sliced; 2 tomatoes, chopped; 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh mint; 3 cups water; 4 whole cloves; 4 green cardamom pods; 1 cinnamon stick; 1 bay leaf; Salt to taste; Saffron strands soaked in 2 tablespoons warm milk (optional)

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If you’re searching for a showstopping Indian meal that delivers mind-blowing flavor in every forkful, look no further than this Chicken Biryani Recipe. It’s a stunning, fragrant rice dish layered with juicy, spice-marinated chicken, fluffy basmati rice, and topped with golden fried onions and fresh herbs. Every bite is a celebration of textures, colors, and aromas — perfect for special occasions, family gatherings, or whenever you want to treat yourself to something truly extraordinary!

Ingredients You’ll Need

The magic of this Chicken Biryani Recipe lies in a handful of essential ingredients, each one bringing a unique flavor, aroma, or sublime texture to the table. Gather these fresh, vibrant staples and you’re already halfway to biryani bliss!

Basmati rice: Soaking the rice ensures long, fluffy grains that won’t clump together.
Bone-in chicken pieces: These add richness and deeper flavor; you can use thighs, drumsticks, or a mix.
Plain yogurt: Acts as a tenderizer and gives the chicken its signature tang and juiciness.
Onions: Thinly sliced and fried until golden, they bring sweetness and a beautiful crunch on top.
Tomatoes: Their acidity balances the spices and creates a lovely base for the chicken masala.
Garlic and fresh ginger: These aromatics are must-haves for depth and warmth in the marinade.
Fresh cilantro and mint: These herbs brighten each layer with fresh, cooling notes.
Biryani masala or garam masala: The heart of the spice blend — use a good-quality mix for best results.
Turmeric: Provides a gorgeous yellow hue and earthy flavor.
Red chili powder: Adjust to taste for a gentle heat that lingers just right.
Ground cumin and coriander: These spices round out the masala with nutty and citrusy undertones.
Lemon juice: Adds brightness and helps the marinade penetrate the chicken.
Oil or ghee: Ghee gives richer flavor, but any neutral oil works well.
Water: For cooking the rice to just the perfect doneness.
Whole cloves, green cardamom pods, cinnamon stick, bay leaf: Whole spices infuse the oil and rice with deep fragrance.
Salt: Essential for drawing out all the flavors.
Saffron strands soaked in warm milk (optional): For that signature biryani aroma and a touch of luxury.

How to Make Chicken Biryani Recipe

Step 1: Marinate the Chicken

Begin by combining the chicken pieces with yogurt, garlic, ginger, lemon juice, turmeric, chili powder, cumin, coriander, and biryani masala in a large bowl. Mix everything together so the chicken is well coated. Cover and refrigerate for at least one hour (or overnight if you have the time). This step is essential for tender, flavor-packed chicken in your Chicken Biryani Recipe.

Step 2: Prepare the Aromatics

Heat oil or ghee in a large, heavy-bottomed pot. Toss in the whole spices — cloves, cardamom, cinnamon, and bay leaf — letting them sizzle until fragrant. Add the thinly sliced onions and sauté until they turn a rich golden brown, which will take a little patience but is so worth it. Scoop out half the fried onions and save them for garnishing later.

Step 3: Cook the Masala Base

Add chopped tomatoes to the pot with the remaining onions and cook until they soften and meld into the mixture. Now, stir in the marinated chicken along with all its spiced yogurt. Let the chicken cook, stirring occasionally, for 10 to 15 minutes until it’s mostly cooked through and the sauce starts to thicken up beautifully.

Step 4: Add Fresh Herbs

Sprinkle chopped cilantro and mint over the simmering chicken masala. These herbs infuse the dish with a burst of freshness that balances the rich and spicy flavors at the heart of this Chicken Biryani Recipe.

Step 5: Parboil the Rice

While the chicken is cooking, bring three cups of water to a boil in a separate pot. Add the soaked, drained basmati rice and a pinch of salt. Cook for about 5 to 6 minutes, just until the grains are 70 percent cooked (they should still have a bite). Drain the rice and set aside — this ensures perfectly fluffy rice once the biryani is layered and finished.

Step 6: Layer and Assemble

Spread the parboiled rice evenly over the chicken and masala mixture in the pot. Drizzle the saffron-infused milk (if using) over the rice for those beautiful golden streaks and an irresistible aroma. Top everything with the reserved fried onions. This layering is the signature of any great Chicken Biryani Recipe!

Step 7: Dum Cooking (Steaming)

Cover the pot tightly with a lid or foil to trap all the steam inside. Cook over very low heat for 20 to 25 minutes, allowing all the flavors to mingle and the rice to finish cooking. Let the biryani rest for 10 minutes before gently fluffing it with a fork to combine the layers without breaking the delicate grains.

How to Serve Chicken Biryani Recipe

Garnishes

The finishing touch is everything! Top your Chicken Biryani Recipe with a generous sprinkle of fresh cilantro and mint, a handful of the crispy fried onions, and, if you like, a few toasted nuts or a scatter of pomegranate seeds for an extra festive look and crunch.

Side Dishes

Biryani is a celebration in itself, but a side of cooling cucumber raita or a crisp onion salad balances the spices and makes the meal feel complete. Some people love to serve it with a simple boiled egg or a wedge of lemon for a zesty kick.

Creative Ways to Present

For a dramatic presentation, try serving the biryani in individual clay pots or small bowls, each layered with rice and chicken and topped with their own garnishes. Or, wow your guests by flipping the pot onto a platter for a glorious upside-down reveal of all those beautiful layers!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Chicken Biryani Recipe (lucky you!), transfer it to an airtight container and refrigerate. It will keep for up to three days, and the flavors often intensify, making leftovers nearly irresistible.

Freezing

Chicken Biryani freezes surprisingly well. Portion it into freezer-safe containers, let it cool completely, and freeze for up to one month. Thaw in the fridge overnight for best results — perfect for a quick, impressive meal anytime.

Reheating

To reheat, sprinkle a little water over the biryani to keep the rice moist, then cover and warm gently in the microwave or on the stovetop over low heat. Avoid stirring too much to keep the rice grains intact and fluffy.

FAQs

Can I use boneless chicken instead of bone-in?

Absolutely! Boneless chicken thighs work well and make the process even quicker. Just keep in mind that bone-in pieces impart a deeper flavor and help keep the chicken juicy.

What if I don’t have biryani masala?

No worries — you can substitute with garam masala and a mix of extra ground cumin, coriander, and a pinch of nutmeg or black pepper for a similar depth of flavor in your Chicken Biryani Recipe.

Is saffron necessary?

Saffron is optional but adds that classic biryani aroma and a beautiful golden color. If you don’t have it, you can skip it or use a pinch of turmeric for color.

How do I prevent the rice from getting mushy?

The key is to parboil the rice until it’s just 70 percent cooked and then finish it with the chicken in a tightly covered pot. This way, the grains remain separate and fluffy in your Chicken Biryani Recipe.

Can I make this Chicken Biryani Recipe vegetarian?

Absolutely! Substitute the chicken with hearty vegetables like potatoes, carrots, peas, and cauliflower, and follow the same steps for a delicious vegetarian biryani.

Final Thoughts

This Chicken Biryani Recipe is truly more than just a meal — it’s an experience to savor and share. Give it a try, make it your own, and enjoy the explosion of flavors and aromas with every bite. Your family and friends will thank you!

Chicken Biryani Recipe

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4.8 from 28 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Chicken Biryani recipe is a flavorful and aromatic Indian rice dish featuring tender bone-in chicken marinated in yogurt and spices, layered with basmati rice, and slow-cooked to perfection. Infused with fresh herbs, whole spices, and optional saffron milk, it’s a classic one-pot meal perfect for family dinners and special occasions.

Ingredients

Scale

For the Chicken Marinade

1½ pounds bone-in chicken pieces
1 cup plain yogurt
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
Juice of 1/2 lemon
1/2 teaspoon turmeric
1 teaspoon red chili powder (adjust to taste)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
3 tablespoons biryani masala or garam masala

For the Rice and Cooking

2 cups basmati rice (rinsed and soaked for 30 minutes)
1/4 cup oil or ghee
2 onions, thinly sliced
2 tomatoes, chopped
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
3 cups water
4 whole cloves
4 green cardamom pods
1 cinnamon stick
1 bay leaf
Salt to taste
Saffron strands soaked in 2 tablespoons warm milk (optional)

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Instructions

Marinate the Chicken: In a large bowl, combine the chicken pieces with yogurt, minced garlic, grated ginger, lemon juice, turmeric, red chili powder, ground cumin, ground coriander, and biryani masala. Mix well, cover, and refrigerate for at least 1 hour or preferably overnight to allow the flavors to penetrate the meat.
Prepare the Spices and Onions: Heat oil or ghee in a large pot or deep skillet over medium heat. Add whole cloves, green cardamom pods, cinnamon stick, and bay leaf. Sauté until fragrant, about 1-2 minutes. Add the thinly sliced onions and cook, stirring occasionally, until they turn golden brown. Remove half of the fried onions and set aside for garnishing.
Cook Tomatoes and Chicken: Add the chopped tomatoes to the pot and cook until they soften, about 5 minutes. Then, stir in the marinated chicken mixture and cook for 10–15 minutes, stirring occasionally, until the chicken is mostly cooked through and the sauce thickens.
Add Herbs and Simmer: Mix in the chopped fresh cilantro and mint. Reduce the heat to low and let the chicken simmer gently to enhance the flavors while you prepare the rice.
Parboil the Rice: In a separate pot, bring 3 cups of water to a boil. Add the soaked and drained basmati rice and cook for 5–6 minutes until it is about 70% cooked but still firm. Drain the rice thoroughly.
Layer the Biryani: Spread the parboiled rice evenly over the chicken mixture in the pot. Drizzle the saffron-infused warm milk over the rice, if using, and top with the reserved fried onions for added aroma and texture.
Dum Cooking: Cover the pot tightly with a lid or foil to seal. Cook on very low heat (dum) for 20–25 minutes to allow the flavors to meld and the rice to finish cooking through steaming.
Rest and Serve: Remove from heat and let the biryani rest for 10 minutes before gently fluffing the rice with a fork. Serve hot, ideally accompanied by raita or a fresh salad.

Notes

For an easier version, use boneless chicken thighs and cook everything in one pot.
You can substitute biryani masala with a mix of garam masala and additional spices if biryani masala is unavailable.
Adjust the level of red chili powder to suit your preferred heat level.
Soaking the basmati rice prior to cooking helps achieve better texture and fluffiness.
Optional saffron adds aroma and a beautiful color, but can be omitted.

Prep Time: 20 minutes (plus at least 1 hour marinating time)
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop, One-Pot, Dum Cooking
Cuisine: Indian