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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.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
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.