Chicken Biryani Recipe

Biryani is a flavorful and aromatic Indian dish made with fragrant basmati rice, Tandoori chicken, and a blend of spices. Here’s a classic Chicken Biryani recipe for you to enjoy:

  • Preparation Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour and 15 minutes
  • Serves: 4-6
Chicken Biryani Recipe


For the Marination

  • 1.5 pounds (700g) chicken, cut into pieces
  • 1 cup plain yogurt
  • 1 tablespoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • Salt, to taste

For the Rice

  • 2 cups Basmati rice
  • Water, for soaking rice
  • 6-8 cups water, for cooking rice
  • 2-3 green cardamom pods
  • 2-3 cloves
  • 1 bay leaf
  • Salt, to taste

For the Biryani

  • 2 tablespoons vegetable oil or ghee (clarified butter)
  • 1 large onion, thinly sliced
  • 2 tomatoes, chopped
  • 1/2 cup plain yogurt
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • A pinch of saffron strands (soaked in 2 tablespoons warm milk)
  • Fresh cilantro leaves, for garnish
  • Fresh mint leaves, for garnish
  • Fried onions, for garnish (optional)


Marinating the Chicken

  1. In a mixing bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Mix well to coat the chicken evenly. Cover and let it marinate in the refrigerator for at least 30 minutes.

Preparing the Rice

  1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in enough water for 30 minutes, then drain.
  2. In a large pot, bring 6-8 cups of water to a boil. Add the soaked and drained rice, green cardamom pods, cloves, bay leaf, and salt. Cook the rice until it’s 70-80% cooked (it should have a slight bite to it). Drain the rice and set it aside.

Cooking the Biryani

  1. In a large, heavy-bottomed pot or a biryani pot, heat the vegetable oil or ghee over medium heat. Add the thinly sliced onions and sauté until they turn golden brown and crispy. Remove half of the fried onions and set them aside for garnish.
  2. In the same pot, add the marinated chicken and cook for about 5-7 minutes until it’s no longer pink.
  3. Add the chopped tomatoes and cook for another 5 minutes until they soften.
  4. Stir in the plain yogurt, cumin powder, coriander powder, and garam masala. Cook for 2-3 minutes until the spices are well incorporated.
  5. Layer the partially cooked rice over the chicken mixture. Drizzle the saffron milk over the rice.
  6. Cover the pot with a tight-fitting lid and reduce the heat to low. Allow the biryani to simmer for 15-20 minutes, or until the chicken is fully cooked, and the rice is tender.
  7. Once done, garnish the Chicken Biryani with fresh cilantro leaves, mint leaves, and the reserved fried onions.
  8. Serve the Chicken Biryani hot with raita (yogurt dip) or a side salad.

Enjoy your homemade Chicken Biryani, a delicious and aromatic Indian dish that’s perfect for special occasions or a comforting family meal!

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