There’s something magical about Chicken Biryani—a dish where fragrant rice meets perfectly spiced chicken to create a symphony of flavors. Whether it’s a festive gathering, weekend feast, or a simple craving for something indulgent, biryani never fails to impress. In this blog, I’ll share my favorite authentic chicken biryani recipe that you can easily cook at home.
📝 What is Chicken Biryani?
Chicken Biryani is a layered rice dish made with marinated chicken, basmati rice, aromatic spices, and herbs. Originating from South Asia, this dish has countless regional variations like Hyderabadi, Lucknowi, and Kolkata biryani—but the essence remains the same: flavor-packed comfort food.
🛒 Ingredients
Here’s what you need to make this mouth-watering biryani:
For the Chicken Marinade:
- 500g chicken (bone-in or boneless)
- 1 cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
- Juice of ½ a lemon
For the Rice:
- 2 cups basmati rice (soaked for 30 mins)
- 4 cups water
- 2–3 green cardamoms
- 4–5 cloves
- 1 bay leaf
- Salt to taste
For the Biryani:
- 2 onions (thinly sliced)
- 2 tbsp ghee or oil
- 1 tsp cumin seeds
- 1 cinnamon stick
- 1 tsp biryani masala (optional for extra flavor)
- A few saffron strands soaked in 2 tbsp warm milk
- Fresh coriander and mint leaves (a handful each)
- 1 tbsp rose water (optional)
👩🍳 How to Make Chicken Biryani
Step 1: Marinate the Chicken
In a large bowl, combine the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, and lemon juice. Let it marinate for at least 1 hour (overnight for best results).
Step 2: Cook the Rice
Boil 4 cups of water with whole spices and salt. Add soaked basmati rice and cook until 80% done (grains should still have a bite). Drain and set aside.
Step 3: Fry the Onions
In a deep pot, heat oil or ghee. Add sliced onions and fry until golden brown and crisp. Remove half the onions and keep aside for layering.
Step 4: Cook the Chicken
To the same pot with remaining onions, add cumin seeds and cinnamon stick. Add marinated chicken and cook on medium heat until the chicken is 80% cooked and the oil begins to separate.
Step 5: Layer the Biryani
Lower the heat. Spread half the rice over the chicken. Sprinkle some fried onions, coriander, mint, saffron milk, and rose water. Add the rest of the rice and repeat the toppings. Cover tightly with a lid or dough.
Step 6: Dum Cook (Steaming)
Cook on low flame for 20–25 minutes. You can also place the pot on a tawa (flat griddle) to avoid direct heat. Let it rest for 10 minutes before opening.
🍽️ Serving Suggestion
Serve hot with raita, salad, and lemon wedges. Don’t forget to scoop from the bottom to get all those juicy chicken pieces and flavorful rice.
🔥 Tips for Perfect Chicken Biryani
- Use aged basmati rice for long, fluffy grains.
- Don’t skip marination—it’s key to flavorful chicken.
- Add fried onions and saffron for that restaurant-style richness.
- Always cook on low heat while layering to prevent burning.
