Chicken biryani is a beloved South Asian rice dish layered with marinated chicken, aromatic basmati rice, and warming spices. Each bite is rich with flavor—thanks to saffron, fried onions, and herbs. It’s a festive dish, often made for gatherings, yet you can enjoy it any day of the week. This recipe serves 4.
Ingredients
For the Chicken Marinade
500g bone-in chicken pieces
½ cup plain yogurt
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1½ teaspoons red chili powder
1 teaspoon garam masala
1 teaspoon salt
Juice of ½ lemon
A handful of chopped mint and coriander leaves
For the Rice
2 cups basmati rice, soaked 30 minutes
Water for boiling
4–5 whole cloves
3–4 green cardamoms
1 bay leaf
½ cinnamon stick
1 teaspoon salt
For the Biryani Assembly
2 large onions, thinly sliced
3 tablespoons oil or ghee
A pinch of saffron soaked in 2 tablespoons warm milk
Extra mint and coriander for layering
1 tablespoon rose water or kewra water (optional)
Instructions
1. Marinate the Chicken
In a large bowl, mix chicken with yogurt, spices, lemon juice, and herbs.
Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).
2. Cook the Rice
Boil water in a large pot with salt and whole spices.
Add soaked rice and cook until 70–80% done (the grains should still have a bite).
Drain and set aside.
3. Fry the Onions
In a deep pot or heavy-bottomed pan, heat oil or ghee.
Fry sliced onions until golden brown and crispy. Remove half to use as garnish later.
4. Cook the Chicken
Add marinated chicken to the pot with remaining onions.
Cook uncovered for 10–12 minutes until chicken is browned and most moisture is absorbed.
Lower the heat.
5. Layer the Biryani
Spread half of the cooked rice over the chicken.
Top with some fried onions, chopped herbs, and saffron milk.
Repeat with remaining rice and toppings.
Drizzle rose or kewra water on top if using.
6. Steam (Dum)
Cover tightly with a lid. Place on low heat for 15–20 minutes.
You can also seal the lid with dough or place a heavy weight on top to trap steam.
Let rest for 5 minutes before serving.
7. Serve
Gently fluff up the biryani. Serve hot with raita, salad, or boiled eggs on the side.
Tips
Use aged basmati rice for best aroma and texture
Don’t overcook the rice—it finishes steaming in the pot
Adjust spice level to your taste by adding or reducing chili powder
Chicken biryani is a flavorful celebration in a pot—every layer full of depth, spice, and comfort
