Print

Chicken Biryani

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chicken Biryani is a fragrant and flavorful rice dish made with tender chicken, aromatic basmati rice, warm spices, and fresh herbs. This classic one-pot meal is perfect for family dinners, celebrations, or meal prep with rich layers of delicious flavor.

Ingredients

  • Bone-in or boneless chicken pieces
  • Plain yogurt
  • Garlic, minced
  • Fresh ginger, grated
  • Lemon juice
  • Red chili powder
  • Ground turmeric
  • Garam masala
  • Ground cumin
  • Ground coriander
  • Salt
  • Basmati rice
  • Water
  • Bay leaves
  • Green cardamom pods
  • Cloves
  • Cinnamon stick
  • Ghee or vegetable oil
  • Onions, thinly sliced
  • Tomatoes, chopped
  • Green chilies, sliced
  • Fresh cilantro, chopped
  • Fresh mint leaves
  • Saffron soaked in warm milk (optional)
  • Fried onions, for garnish (optional)

Instructions

  1. Marinate the chicken with the yogurt, garlic, ginger, lemon juice, red chili powder, turmeric, garam masala, cumin, coriander, and salt for at least 30 minutes or overnight.
  2. Rinse the basmati rice until the water runs clear, then soak it for 20 to 30 minutes.
  3. Boil the rice with the bay leaves, cardamom pods, cloves, cinnamon stick, and salt until it is about 70 to 80% cooked, then drain.
  4. Heat the ghee or oil in a large pot and cook the sliced onions until golden brown.
  5. Add the chopped tomatoes and green chilies, cooking until the tomatoes soften.
  6. Add the marinated chicken and cook until it begins to brown and is nearly cooked through.
  7. Spread the partially cooked rice evenly over the chicken.
  8. Top with chopped cilantro, mint leaves, saffron milk, and fried onions if using.
  9. Cover the pot tightly and cook over low heat for 25 to 30 minutes until the rice and chicken are fully cooked.
  10. Let the biryani rest for 10 minutes, then gently fluff the rice before serving.

Notes

  • Chicken thighs remain especially juicy during cooking.
  • Add potatoes for a heartier regional-style variation.
  • Include raisins and cashews for added richness and texture.
  • Increase the green chilies for a spicier biryani.
  • Brown basmati rice can be used with adjusted cooking time.
  • Serve with cucumber raita, fresh salad, pickled onions, papad, or yogurt sauce.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Reheat with a splash of water to keep the rice moist and fluffy.

Nutrition

Find it online: https://thefamilycooking.com/chicken-biryani-2/