Description
Chicken Biryani is a rich, flavorful, and fragrant rice dish that is made by layering tender marinated chicken, cooked basmati rice, and aromatic spices. The dish is traditionally cooked using a method known as dum cooking, where the ingredients are sealed in a pot and cooked on low heat, allowing the flavors to meld together beautifully. The end result is a bowl of perfectly cooked rice with tender, juicy chicken and a mix of spices that are rich but not overpowering.
Ingredients
Scale
For Marinade
- ½ kg chicken (bone-in preferred)
- 3 tbsp plain yogurt
- 1¼ tbsp ginger garlic paste
- ¾ tsp salt
- 1 tbsp garam masala
- ¼ tsp turmeric
- 1 tsp red chili powder
- 1 tbsp lemon juice
For Rice
- 2 cups basmati rice (soaked for 30 mins)
- 3 cups water
- 1 bay leaf
- 4 green cardamoms
- 6 cloves
- 1 inch cinnamon
- 1 star anise
- ¾ tsp shahi jeera
- 1 strand mace
- Salt to taste
For Biryani Assembly
- 2 tbsp ghee or oil
- 1 large onion, thinly sliced
- ½ cup chopped mint leaves
- 1 green chili, slit
- ¼ cup yogurt
- ½ tsp red chili powder
- 1 tsp garam masala
- 2 tbsp fried onions (optional)
- Saffron soaked in 2 tbsp warm milk (optional)
Instructions
1. Marinate the Chicken
- Mix yogurt, ginger garlic paste, salt, garam masala, turmeric, chili powder, and lemon juice.
- Make slits in the chicken and coat well in marinade.
- Cover and refrigerate for 1 hour to overnight.
2. Prepare the Rice
- Rinse and soak basmati rice for 30 minutes.
- Boil water with whole spices and salt.
- Add soaked rice and cook until 70% done. Drain and set aside.
3. Cook the Chicken
- Heat ghee/oil in a pot. Add sliced onions and sauté until golden.
- Add marinated chicken and cook until tender and moisture evaporates.
- Stir in yogurt, mint, green chili, chili powder, and garam masala. Mix well.
4. Layer the Biryani
- Spread the chicken evenly at the bottom of the pot.
- Layer the partially cooked rice over the chicken.
- Sprinkle mint, fried onions, and saffron milk (if using).
5. Dum Cooking
- Cover tightly with a lid or seal with dough.
- Cook on low flame for 15–20 minutes.
- Let it rest for 10 minutes before fluffing gently.
Notes
For the best flavor, serve Chicken Biryani hot with a side of cooling raita, crisp salad, and a squeeze of fresh lemon to balance the spices.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 28g
- Cholesterol: High
Keywords: Classic Chicken Biryani, Aromatic Chicken Biryani, Traditional Chicken Biryani, Easy Chicken Biryani