If you’re looking for the perfect Chicken Biryani Recipe, you’re in the right place! This flavorful and aromatic dish is a favorite in Indian cuisine, combining marinated chicken, fragrant basmati rice, and a blend of spices for a truly irresistible meal. Follow our step-by-step guide with images to create restaurant-style biryani at home.
“Ingredients for Chicken Biryani Recipe”
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1 kg chicken (cut into pieces)
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2 cups basmati rice
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2 large onions, thinly sliced
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3/4 cup yogurt
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2 tomatoes, chopped
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2-3 green chilies, slit
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1 tbsp ginger-garlic paste
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1/2 cup fresh coriander leaves, chopped
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1/2 cup fresh mint leaves, chopped
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1 tsp turmeric powder
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1 tbsp red chili powder
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1 tbsp garam masala powder
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1 tsp cumin seeds
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2-3 bay leaves
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4-5 green cardamom pods
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4-5 cloves
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1 small stick cinnamon
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A pinch of saffron soaked in 1/4 cup warm milk
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3 tbsp ghee or oil
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Salt to taste
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Water as needed
Step 1: Marinate Chicken for Chicken Biryani Recipe
Mix yogurt, ginger garlic paste, turmeric, red chili powder, garam masala, salt, lemon juice, chopped mint, and coriander leaves. Add chicken pieces and coat well. Marinate for at least 30 minutes or overnight in the refrigerator.
Step 2: Prepare the Rice
Rinse basmati rice 3-4 times until water runs clear. Soak for 30 minutes. Boil water with cumin seeds, bay leaves, cardamom, cloves, cinnamon, and salt. Add soaked rice and cook until 70-80% done (rice grains still have a bite). Drain and set aside.
Step 3: Fry the Onions
Heat ghee or oil in a pan. Add thinly sliced onions and fry on medium heat, stirring frequently, until golden brown and crispy (about 15-20 minutes). Remove half for garnishing and keep the rest in the pan.
Step 4: Cook the Chicken
Add marinated chicken to the pan with fried onions. Cook on medium heat for 10-15 minutes until chicken is tender and oil separates. Add chopped tomatoes and green chilies halfway through cooking.
Step 5: Layer the Biryani
In a heavy-bottomed pot or Dutch oven, spread half of the cooked chicken mixture. Add half of the cooked rice evenly over the chicken. Sprinkle fried onions, chopped mint, coriander, and saffron milk over the rice. Repeat layers and finish with fried onions and herbs.
Step 6: Dum Cooking (Steaming)
Seal the pot tightly with a lid or aluminum foil. Cook on low heat for 20-25 minutes to allow flavors to meld. You can place a tawa (griddle) under the pot to prevent burning.
Step 7: Rest and Serve
Turn off heat and let biryani rest for 10 minutes. Gently fluff with a fork. Serve hot garnished with reserved fried onions, fresh coriander, and mint. Pair with raita or salad.
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