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Chicken Biryani

Chicken Biryani Recipe

Cook a tasty Chicken Biryani at home with soft chicken, fragrant rice, and rich spices. Easy and delicious for any meal.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian, Mughlai, Pakistani
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade:
  • 500 g chicken cut into pieces
  • 1 cup yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp chili powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • Salt to taste
For the Rice:
  • 2 cups basmati rice
  • 4 cups water
  • 2-3 cloves
  • 2-3 green cardamom
  • 1 small cinnamon stick
  • Salt to taste
For the Biryani:
  • 2 tbsp cooking oil or ghee
  • 1 large onion thinly sliced
  • 1 tomato chopped
  • Fresh coriander leaves chopped
  • Fresh mint leaves chopped
  • 1 tsp biryani masala

Equipment

  • Large pot or Dutch oven
  • Frying pan
  • Mixing bowl
  • Knife and cutting board
  • Measuring cups and spoons
  • Wooden spoon

Method
 

Step 1: Marinate the Chicken
  1. In a bowl, mix chicken, yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, and salt.
  2. Cover and let it rest for at least 30 minutes.
Step 2: Cook the Rice
  1. Wash rice thoroughly.
  2. Boil water in a pot with cloves, cardamom, cinnamon, and salt.
  3. Add rice and cook until 70% done. Drain and set aside.
Step 3: Cook the Chicken
  1. Heat oil or ghee in a large pot.
  2. Fry onions until golden brown.
  3. Add marinated chicken and cook until tender.
  4. Add tomatoes, coriander, mint, and biryani masala. Mix well.
Step 4: Layer the Biryani
  1. In the same pot, layer half of the cooked rice over chicken.
  2. Add the remaining rice on top.
  3. Cover the pot and cook on low heat for 15-20 minutes.
Step 5: Serve
  1. Gently mix the biryani before serving.
  2. Serve hot with raita or salad.

Notes

  • Marinate the chicken for at least 30 minutes to make it more flavorful.
  • Use basmati rice for the best aroma and texture.
  • Cook rice 70% only before layering to avoid mushy biryani.
  • Fry onions until golden brown for richer taste.
  • Add fresh mint and coriander for authentic flavor.
  • Let the biryani rest for 10 minutes after cooking for flavors to blend.
  • Serve with raita, salad, or a boiled egg for a complete meal.