The ultimate rendition of a chicken biryani dish at home! This simple chicken biryani recipe is authentic, tasty, and perfect for the novice. Step-by-step guide included.
1. Introduction
When it comes to classic Indian dining, nothing beats the biryani. Marinated chicken, warm spices, and herbs make its way between long grained aromatic basmati rice and it’s so much more than food. I recall the first time my grandmother uncovered her steaming handi — glistening, fluffy rice, succulent chicken, and that distinctive biryani scent coiled around the kitchen.
Whether you are preparing for a festive gathering or simply want something indulgent and comforting, this biryani dish fits the bill. It’s an all-in-one wonder, flavor-packed, and easier than you might think, plus can be customized for all sorts of diets. Plus, you’ll learn the real dum method of cooking and some clever shortcuts to make it faster.
This blog will lead you through a tried-and-tested biryani recipe that’s better than takeout and stands up to any restaurant version. So, let’s dive into this masterpiece that is chicken biryani recipe!
2. Ingredients
🍗 For Chicken Marination:
- 500 g bone-in chicken (I prefer the smaller the better)
- 1 cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 2 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- Juice of 1 lemon
🍚 For Rice:
- 2 cups basmati rice – matured, long grained.
- 1 bay leaf
- 4 cloves
- 2 cardamom pods
- 1 small cinnamon stick
- Salt to taste
🧅 For Biryani Assembly:
- 2 large onions, thinly sliced
- 3 tbsp ghee or oil
- ½ cup chopped mint leaves
- ½ cup chopped coriander
- Few strands of saffron soaked with 1/4 cup warm milk
- 1 tsp kewra water or rose water (if using).
Optional Substitutes:
- A vegan version can be made with tofu or mushrooms.
- Swap out dairy yogurt for coconut yogurt to make them dairy-free.
- Opt for brown rice for a more wholesome, fiber-rich biryani recipe.
3. Step-by-Step Instructions
Step 1: Marinate the Chicken (10 minutes + 1-hr rest)
In a large bowl, combine yogurt, lemon juice, spices and ginger-garlic paste. Add pieces of chicken and mix to coat. Refrigerate, covered, for at least 1 hour or overnight.
Step 2: Cooking the Rice (10 minutes)
Rinse and soak rice for 30 minutes. Add whole spices and salt in boiling water. Cook the rice for 70%—the grains will still be firm but will break upon pressing. Drain and set aside.
Step 3: Fry Onions (15 mins)
Keep ghee/oil in a heavy bottom vessel and heat it completely. Fry onions until golden in color and crunchy. Remove half for garnish.
Step 4: Cooking the Chicken (15 minutes)
Heat this very pan, in med flame toss in marinated pieces of chicken cook till halfway done. The yogurt and spices will make a thick gravy.
Step 5: Cooking the Biryani (5 mins)
Turn heat to low. Top chicken with half of the rice. Add some fried onions, mint, coriander, saffron milk, kewra water. Repeat the layers.
Step 6: Dum Cooking (25 mins)
Close the pot with a tight-fitting lid or a dough seal. Simmer over low heat for 25 minutes. For stovetop dum), place a heavy pan under the pressure cooker to prevent burning.
Step 7: Rest & Fluff
Keep the biryani aside for 10 mins, then open. Fluff from the side and serve hot!
4. Expert Tips & Tricks
Soak rice: Make sure to soak your basmati rice for fluffier-guaranteed separate grains.
Crispy onions: Fry, adding a few at a time, to keep them from sticking together and to get even browning.
Marinate longer: For even extra juicy, flavorful chicken, marinate for over night.
Don’t overcook rice: The key to the perfect biryani texture is 70% cooked rice.
Heavy pot : Helps in preventing burn and even transfer of heat in dum.
5. Variations
🥬 Vegetarian Biryani: Paneer, jackfruit, or mixed vegetables can be used.
🧒 Kids’ Biryani Skip green chilies and cut down on spice.
🥑 Low-Carb Biryani: Keto friendly with cauliflower rice — enjoy!
🌶️ Hyderabadi Twist: Serve with fried boiled eggs or more green chilies.
🌍 Fusion Style: Sandwich with caramelized onions and add a side of tzatziki!
6. Nutrition (per serving)
- Calories: 480 kcal
- Protein: 26g
- Fat: 18g
- Carbohydrates: 52g
- Fiber: 2g
- ✅ High in protein | ❌ No added sugar | 🌾 Gluten free (if you use substitutes)
7.Serving Suggestions
Pair your biryani dish with:
- Cucumber Raita – refreshing yogurt side sauce
- Mirchi Ka Salan – chillies cooked in a spicy peanut curry
- Mint Chutney – for a refreshing kick of taste
- Masala Chaas or Mango Lassi – quintessential indian drinks
✨And if you want to plate it the way it’s served in a restaurant, add fresh coriander and mint leaves and 2-3 strands of saffron with a few spoons of milk.
8. Storage & Reheating
Storing Leftovers:
- Fridge: Keep in an airtight container for up to 3 days.
- Freezer: Freeze for 1 month. Thaw before reheating.
Reheating Tips:
- Cover with a splash of water and microwave to keep moist.
- Reheat on the stovetop using a double boiler for fresh flavor.
9. Engagement Features
👉 Have you had this biryani?
Let me know what you think in the comments or share your version!
🔗 Share this recipe on: [Facebook] [Instagram] [Pinterest] Classic margarita This margarita puts the “class” in classic!
And don’t forget to rate the recipe!
10. FAQ / Frequently Asked Questions
Q1: Can I prepare the recipe in advance?
Yes! Cook the chicken and the rice separately. Combine and do the final dum when serving.
Q2: What is an alternative to chicken?
For a vegetarian biryani dish like this one, you can use paneer, mushrooms, tofu or jackfruit.
Q3: How can I make it spicier/milder?
Increase or decrease red chili powder & green chilies to adjust the spice level. You can also serve with raita to mellow the heat.
Q4: Can I freeze this dish?
Absolutely. Biryani freezes well. Just refrigerate, then transfer to freezer-safe containers.
Q5: What if I don’t own a handi or heavy-bottom pot?
Any heavy-bottomed cooking vessel with a tight fitting lid will work. Seal with foil or dough to capture steam, if necessary.
Chicken biryani dish Recipe For You – This is The Original!!
Ingredients
For Chicken Marination:
- 500 g bone-in chicken I prefer the smaller the better
- 1 cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 2 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- Juice of 1 lemon
🍚 For Rice:
- 2 cups basmati rice – matured long grained.
- 1 bay leaf
- 4 cloves
- 2 cardamom pods
- 1 small cinnamon stick
- Salt to taste
🧅 For Biryani Assembly:
- 2 large onions thinly sliced
- 3 tbsp ghee or oil
- ½ cup chopped mint leaves
- ½ cup chopped coriander
- Few strands of saffron soaked with 1/4 cup warm milk
- 1 tsp kewra water or rose water if using
Optional Substitutes:
- A vegan version can be made with tofu or mushrooms.
- Swap out dairy yogurt for coconut yogurt to make them dairy-free.
- Opt for brown rice for a more wholesome fiber-rich biryani recipe.
Instructions
Step-by-Step Instructions
Step 1: Marinate the Chicken (10 minutes + 1-hr rest)
- In a large bowl, combine yogurt, lemon juice, spices and ginger-garlic paste. Add pieces of chicken and mix to coat. Refrigerate, covered, for at least 1 hour or overnight.
Step 2: Prepare the Rice (10 minutes)
- Rinse and soak rice for 30 minutes. Add whole spices and salt in boiling water. Cook the rice for 70%—the grains will still be firm but will break upon pressing. Drain and set aside.
Step 3: Fry Onions (15 mins)
- Keep ghee/oil in a heavy bottom vessel and heat it completely. Fry onions until golden in color and crunchy. Remove half for garnish.
Step 4: Prepare the Chicken (15 minutes)
- Heat this very pan, in med flame toss in marinated pieces of chicken cook till halfway done. The yogurt and spices will make a thick gravy.
Step 5: Arrange the Biryani (5 mins)
- Turn heat to low. Top chicken with half of the rice. Add some fried onions, mint, coriander, saffron milk, kewra water. Repeat the layers.
Step 6: Dum Cooking (25 mins)
- Close the pot with a tight-fitting lid or a dough seal. Simmer over low heat for 25 minutes. For stovetop dum), place a heavy pan under the pressure cooker to prevent burning.
Step 7: Rest & Fluff
Notes
Nutrition (per serving)
- Calories: 480 kcal
- Protein: 26g
- Fat: 18g
- Carbohydrates: 52g
- Fiber: 2g
- ✅ High in protein | ❌ No added sugar | 🌾 Gluten free (if you use substitutes)