Chicken Biryani Recipe

Chicken biryani is a flavorful rice delicacy prepared with aromatic spices and tender chicken. Loved across the globe, it is one of the most cherished dishes in Indian cuisine. Traditionally, biryani is cooked in the dum style, where layers of marinated chicken, long-grain basmati rice, fresh herbs like coriander and mint, curd, fried onions, saffron, and ghee are slow-cooked to perfection. This process allows the flavors to blend beautifully, giving the dish its rich aroma and taste. Chicken Biryani is often enjoyed with accompaniments such as cooling raita, crisp papad, fresh salad, or even a glass of lassi. Among the many varieties, chicken dum biryani, Hyderabadi chicken biryani, and Shahi biryani are some of the most popular. While there are several regional styles of making biryani, preparing a restaurant-style chicken biryani at home is quite simple when you have the right ingredients and follow the correct method.

Ingredients—

Mustard oil, 4 tbsp
Onion, 3 large, finely chopped
Saffron, 2 pinches, for hot milk
Ghee 2 tbsp
1 bay leaf
4 green cardamoms
6 cloves
1-inch cinnamon piece
1 Star anise
¼ tbsp sahi jeera
1 strand mace

Rice Ingredients—

2 cups Basmati Rice
1 cinnamon stick
2 Star anise
2 cloves
2 cardamom pods
2 bay leaves
1 tbsp salt
Ghee
Lemon
¼ tbsp pawn-broker

Marinate Chicken Ingredients—

500 gm chicken
½ cup yogurt/curd
1 ¼ tbsp ginger garlic paste
Salt to taste
¼ tbsp turmeric powder
½ tbsp red chilli powder
½ lemon juice
2 tbs. onion-fried oil
1 tbsp biryani masala
Mint leaves
1 tbsp garam masala

How to make chicken biryani step-by-step:

Fried onion: First, use a heavy-bottomed pan and add some oil, add chopped onion, and fry on a high flame. Stir frequently until they start to turn golden brown for 15 to 20 minutes. Remove a plate.

Basmati rice—The most important ingredient in making biryani is rice. To find the finest quality Basmati Rice. The better quality of rice than the biryani makes it better. Wash and soak 2 cups of basmati rice in cold water for 30 minutes.

Marinating Chicken—Use 500 g of medium-sized chicken with bone in and skin removed for the recipe. Start to marinate; firstly, use a large bowl and add all the chicken pieces. Next, add all species as 1 tbsp biryani masala, ½ red chili, ½ tbsp turmeric, and salt as per taste. Add ½ cup curd, 1 ¼ tbsp ginger-garlic paste, lemon juice, 2 tbsp fried onion oil, and 8 to 10 mint leaves. Mix it well and marinate the chicken to set this aside for 1 hour

How to make Homemade Biryani Masala

Most people purchase ready-made spice mixes from the market, but preparing fresh biryani masala at home makes a big difference in flavor. Spices are the heart of biryani, and roasting them brings out their true aroma. In a heavy-bottomed pan on low to medium heat, lightly toast 1–2 bay leaves, 1 star anise, 10 green cardamoms, a pinch of cinnamon, 1 black cardamom, and 2 small strands of mace until fragrant. Next, add 8 cloves, 1 ½ tablespoons of fennel seeds, 1 tablespoon of caraway seeds, and a few black peppercorns. Roast for about 2 minutes, then add ¼ teaspoon of freshly grated nutmeg. Switch off the flame, let everything cool, and grind into a fine powder. Store this masala in an airtight container, and it will stay fresh for 1–2 months.

To prepare the rice, bring a large pot of water to a boil. Drop in whole spices such as 1 cinnamon stick, 2 star anises, 2 cloves, 2 cardamom pods, and 2 bay leaves, along with 1 tablespoon salt, 1 tablespoon ghee, a few lemon wedges, and a pinch of stone flower (pathar ke phool). Once the water bubbles, add the soaked rice and cook on high heat for 3–5 minutes until it is about 75% done. Drain and set aside.

For the chicken base, heat mustard oil in a wide, heavy pan. Add 1 bay leaf, 4 green cardamoms, 6 cloves, a 1-inch piece of cinnamon, 1 star anise, ¼ teaspoon shahi jeera, and 1 mace strand. Sauté until aromatic, then add the marinated chicken. Cover and cook on low flame for 10–15 minutes, checking doneness with a knife—it should be cooked through but not overcooked. Mix in caramelized onions, 1 tablespoon homemade biryani masala, ½ teaspoon red chili powder, 1 slit green chili, and 8–10 fresh mint leaves. Spread the chicken evenly in one layer.

Now layer the partially cooked rice over the chicken. Lightly press it down with a spatula. Add 1 cup of hot water, 1 tablespoon salt, ½ tablespoon biryani masala, the remaining caramelized onions, coriander, and mint leaves. Drizzle saffron-infused milk on top and add a few drops of red food coloring for a vibrant look. Seal the pot tightly with foil and cook on very low heat for 20 minutes (this is the dum step). Switch off the flame and let it rest for 10–15 minutes before opening. Gently fluff from one side, lift out the chicken pieces, and serve hot with raita and salad.