Chicken biryani dish Recipe For You – This is The Original!!
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.
Servings: 4 People
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)
