Chicken Biryani

why make this recipe

Chicken Biryani is a full meal that tastes rich and feels special. You can make it for family dinners, guests, or festivals. It fills the home with warm spices and nice smells. The recipe uses simple pantry spices and common fresh ingredients. It gives a good mix of rice, meat, herbs, and potatoes in one pot.

introduction

This Chicken Biryani recipe is straightforward and true to home-style flavors. It uses marinated chicken, fried onions, whole spices, and partially cooked basmati rice. You cook the rice and chicken separately, then layer and finish on dum (slow steam) for full flavor. If you like other chicken ideas, see this list: 20 chicken breast recipes you’ll love.

how to make Chicken Biryani

Follow the steps below in order. Cook the chicken mix first, prepare the rice, then layer and dum cook.

Ingredients :

• 500g Chicken
• 1/2 Cup Curd
• 1 tsp Salt
• 1 tbsp Ginger Garlic Paste
• 1/2 tsp Turmeric Powder
• 1/2 tbsp Red Chilli Powder
• 1 tsp Cumin Powder
• 1/2 tbsp Coriander Powder
• 1/8 Cup Homemade Biryani Masala
• 1 Cup Oil
• 3 Medium Sized Potatoes
• Whole Spices (1 Bay Leaf, 1 Cinnamon, 1 Black Cardamom, 2 Green Cardamom, 2 Cloves)
• 6 – 7 Big Onions (sliced)
• 1 tbsp Ginger Garlic Paste
• 3 Medium Tomatoes (chopped)
• Juice of Half Lemon
• 3 Sprigs of Mint Leaves
• 4 – 5 Spicy Green Chillies (slitted)
• Little Water
• Color (optional)
• Coriander Leaves
• 2 – 3 tbsp Ghee
• 2 Cups Basmati Rice
• 1 tsp Shah Jeera
• 1 tbsp Oil
• 1 tbsp Salt

Directions :

1. Heat oil in a pan.
2. Apply salt & turmeric to potatoes and fry till well cooked.
3. Add whole spices & onions. Cook till brown.
4. Add ginger garlic paste and sauté for 1 – 2 mins.
5. Add tomatoes and cook till soft.
6. Add marinated chicken and lemon juice. Mix well, cover & cook on low flame for 8 mins, stirring occasionally.
7. Add mint leaves & green chillies. Mix well.
8. Add little water. Cover & cook till chicken is completely done.

For Rice Preparation:

1. Wash rice 3 – 4 times & soak for 30 mins.
2. In boiling water, add whole spices, shah jeera, salt & oil.
3. Add basmati rice & cook till 70% done.

Assembling & Dum Cooking:

1. Add fried potatoes to the cooked chicken.
2. Spread 70% cooked rice evenly over it.
3. Drizzle color (if using), sprinkle chopped coriander & ghee.
4. Cover & place on tawa – cook on high flame for 5 mins, then low flame for 7 mins.
5. Turn off the flame & let it rest for 15 mins. Do not open the lid!
6. After 15 mins, open & serve hot! Enjoy your delicious homemade Chicken Biryani!

how to serve Chicken Biryani

Serve hot with raita, salad, or pickles. Sprinkle fresh coriander and a few mint leaves on top. A side of plain yogurt or cucumber raita cools the spice well. For baked or roasted chicken sides, check this page: baked chicken breast recipes.

how to store Chicken Biryani

• Cool the biryani to room temperature within two hours.
• Store in an airtight container in the fridge for up to 2 days.
• For longer storage, freeze in a freezer-safe box for up to 1 month.
• Reheat on low heat with a splash of water or cover and warm in the oven until hot.

tips to make Chicken Biryani

• Use good quality basmati rice for better aroma and grain separation.
• Fry onions till deep brown for a sweet, rich taste.
• Do not overcook rice in boiling water; stop at about 70% done.
• Use a heavy-bottomed pan for dum to avoid burning.
• Resting the biryani for 15 minutes after dum helps flavors settle.

variation (if any)

• Make it with mutton or fish instead of chicken; adjust cooking time.
• Use saffron soaked in warm milk instead of color for a natural aroma.
• Add fried cashews and raisins for a richer taste.
• Make a vegetarian version using paneer and mixed vegetables.

FAQs

Q: Can I skip the potatoes?
A: Yes. Potatoes add texture and soak spices, but you can leave them out.

Q: How do I make biryani less spicy?
A: Use less red chili powder and fewer green chillies. Serve with cooling raita.

Q: Can I cook everything in one pot?
A: You can, but cooking rice and chicken separately gives better control and texture.

Q: How long can I keep leftovers in the fridge?
A: Up to 2 days in an airtight container.

Q: Can I use instant rice?
A: Instant rice is not ideal because it cooks differently and may get mushy.

Conclusion

For another clear and tested Chicken Biryani method, see this full recipe: Chicken Biryani Recipe – Swasthi’s Recipes

Chicken Biryani

A flavorful and aromatic one-pot meal that combines marinated chicken, basmati rice, and spices for a special family dinner or festive occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Indian, South Asian

Calories: 650

Ingredients Method Notes

Ingredients

  

For the Chicken Marinade

• 500 g Chicken Use bone-in pieces for more flavor.
• 1/2 Cup Curd Yogurt can be used as a substitute.
• 1 tsp Salt
• 1 tbsp Ginger Garlic Paste
• 1/2 tsp Turmeric Powder
• 1/2 tbsp Red Chilli Powder Adjust to taste.
• 1 tsp Cumin Powder
• 1/2 tbsp Coriander Powder
• 1/8 Cup Homemade Biryani Masala Store-bought can be used if unavailable.
• 1 Cup Oil For frying and cooking. Can use ghee for flavor.
• 3 Medium Sized Potatoes Can be omitted if desired.
• 1 Bay Leaf
• 1 Cinnamon Stick
• 1 Black Cardamom
• 2 Green Cardamoms
• 2 Cloves
• 6 - 7 Big Onions (sliced) Fried till deep brown for best flavor.
• 1 tbsp Ginger Garlic Paste Additional for cooking.
• 3 Medium Tomatoes (chopped)
• 1/2 Juice of Lemon
• 3 Sprigs of Mint Leaves Adds freshness.
• 4 - 5 Spicy Green Chillies (slitted) Adjust to taste.
• 2 - 3 tbsp Ghee For additional flavor.
• 2 Cups Basmati Rice Use good quality for best results.
• 1 tsp Shah Jeera Cumin seeds, adds flavor.
• 1 tbsp Oil For boiling rice.
• 1 tbsp Salt For boiling rice.

Method

 

Prepare the Chicken

1. Heat oil in a pan.
2. Apply salt and turmeric to potatoes and fry till well cooked.
3. Add whole spices and onions. Cook till the onions turn brown.
4. Add 1 tbsp of ginger garlic paste and sauté for 1-2 mins.
5. Add tomatoes and cook till soft.
6. Add marinated chicken and lemon juice. Mix well, cover & cook on low flame for 8 mins, stirring occasionally.
7. Add mint leaves and green chillies. Mix well.
8. Add little water. Cover and cook till chicken is completely done.

Rice Preparation

1. Wash rice 3-4 times and soak for 30 mins.
2. In boiling water, add whole spices, shah jeera, salt, and oil.
3. Add basmati rice and cook till 70% done.

Assembling and Dum Cooking

1. Add fried potatoes to the cooked chicken.
2. Spread 70% cooked rice evenly over it.
3. Drizzle color (if using), sprinkle chopped coriander and ghee.
4. Cover and place on tawa – cook on high flame for 5 mins, then switch to low flame for 7 mins.
5. Turn off the flame and let it rest for 15 mins without opening the lid.
6. After 15 mins, open and serve hot!

Notes

Serve hot with raita, salad, or pickles. For a cooling effect, serve with plain yogurt or cucumber raita. Resting time after cooking is essential for flavors to settle.