There’s something magical about the aroma of Chicken Biryani wafting through a kitchen. I still remember the first time I cooked this Chicken Biryani Recipe for my family. It wasn’t just a dish; it was a moment of shared joy, with every spoonful bursting with rich flavors. If you’re like me and love indulging in something special, this recipe is worth every minute of your time.
Not only does it look gorgeous when served, but the layers of fragrant rice, succulent chicken, and aromatic spices come together like a symphony. Trust me, once you try it, you’ll come back to it every time you want to impress someone or simply treat yourself.
How Long Does It Take?
Cooking Chicken Biryani is not as complicated as it seems. Here’s a complete breakdown to make planning easier:
- Prep Time: 20 minutes
- Cooking Time: 1 hour and 45 minutes (with marination)
- Total Time: Around 2 hours
Time-Saving Tip: Chop your onions, tomatoes, and cilantro beforehand. You can also marinate the chicken a night before. This way, you’ll only need to layer and cook when you’re ready to make the biryani.
Must-Have Kitchen Tools
To make the perfect Chicken Biryani, you’ll need the right tools. These items will simplify the process and ensure your dish turns out perfectly.
- Heavy-Bottomed Pot or a large non-stick pan with a lid for even cooking.
- Rice Cooker (optional) to cook fluffy, separate rice.
- Sharp Knife for chopping vegetables.
- Mixing Bowls for marinating the chicken.
- Strainer for rinsing the rice.
- Wooden Spoon to stir without breaking the rice grains.
- Measuring Cups and Spoons for accuracy in spices and ingredients.
- Grater (optional) if you want to use freshly grated ginger for added freshness.
Having these tools on hand makes the cooking process smoother, especially if you’re trying this recipe for the first time.
What Goes Into Chicken Biryani?
Here’s your shopping list with detailed ingredient options and substitutions to match your preference.
- 2 cups Basmati Rice (soaked for 30 minutes)
- 4-5 Green Cardamoms
- 2-3 Bay Leaves
- 3-4 Cloves
- 1 teaspoon Cumin Seeds
- 1 small stick Cinnamon
- Salt (to taste)
- 500 grams Chicken (with bone)
- 1 cup Yogurt
- 2 teaspoons Ginger-Garlic Paste
- 1 teaspoon Red Chili Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Cumin Powder
- 2 tablespoons Lemon Juice
- Salt (to taste)
- 3 large Onions (sliced thinly)
- 2 large Tomatoes (chopped)
- 2 tablespoons Cooking Oil
- 1/2 teaspoon Turmeric Powder
- 2 teaspoons Biryani Masala (store-bought or homemade)
Optional Garnishes
- Fresh Cilantro and Mint Leaves (chopped)
- Saffron soaked in 2 tablespoons of warm milk.
Alternatives: Opt for boneless chicken for quicker cooking time or adjust the spice level to your taste. Looking for healthy ingredients? Use low-fat yogurt or replace white rice with brown rice, though the latter will take longer to cook.
🧑🍳 Step-by-Step Guide to Making This Flavorful Dish
Here’s how to make this delicious dish!
Step 1: Cook the Aromatic Biryani Rice
Rinse the basmati rice until the water is clear, then soak it for 30 minutes. Boil water in a large pot with bay leaves, cardamoms, cloves, cinnamon, and a pinch of salt. Cook the rice until it’s 70-80% done, still slightly firm, then drain and set aside.
Step 2: Marinate Your Chicken
Mix chicken with yogurt, ginger-garlic paste, turmeric, chili powder, cumin, garam masala, lemon juice, and salt. Massage the spices into the chicken, cover, and refrigerate for at least an hour or overnight for rich flavor.
Step 3: Sauté Onion-Tomato Masala
Heat oil in a heavy-bottomed pan and cook sliced onions until golden brown. Add chopped tomatoes, turmeric, and biryani masala, then stir until it forms a thick, fragrant paste.
Step 4: Cook the Chicken
Add the marinated chicken (including the marinade) to the masala. Cook on medium heat for about 20 minutes, stirring occasionally, until the chicken is fully cooked but still juicy.
Step 5: Assemble the Biryani Layers
Layer the cooked chicken at the bottom of a pot, then cover with half the rice. Sprinkle chopped cilantro, mint, and half the saffron milk. Repeat with another layer of chicken, the remaining rice, and garnish.
Step 6: Final Cook on ‘Dum’
Seal the pot tightly with a lid (use a clean kitchen towel under the lid for best results). Cook on low heat for 20 minutes to trap the steam, then rest for 10 minutes before serving.
Enjoy your flavorful homemade biryani!
🍽️ How to Serve Biryani Like a Pro?
- Spoon out layers carefully to maintain the aesthetic of the dish.
- Pair with a side dish of cooling Cucumber Raita or spicy Mirchi Ka Salan.
- Garnish with fried onions for extra crunch and a sprinkle of mint leaves for freshness.
For a visual wow-factor, serve biryani in a decorative bowl and place a boiled egg or lime wedge on top.
Tips to Make It Even Better
- Use fresh ingredients like homemade ginger-garlic paste for authentic flavors.
- Cook on low heat during the ‘dum’ stage to allow the flavors to infuse without burning.
- For an indulgent twist, add a splash of rose water or a few drops of kewra essence.
- Want to make it healthier? Swap white rice for quinoa or add veggies like carrots and peas to the layers.
Nutritional Highlights
Here’s an approximate nutritional breakdown (per serving):
- Calories: 450-500
- Protein: 28 grams
- Fats: 18 grams
- Carbohydrates: 60 grams
Storing Leftovers the Right Way
- Transfer leftovers to an airtight container and refrigerate within 2 hours of cooking.
- Shelf Life: Biryani stays fresh for up to 3 days in the fridge. To reheat, sprinkle a bit of water and steam on low.
- Avoid freezing as it can alter the texture of cooked rice.
For more details on how to make this, check out the video here:
Chicken Biryani Recipe
Ingredients
- 2 cups Basmati Rice soaked for 30 minutes
- 4-5 Green Cardamoms
- 2-3 Bay Leaves
- 3-4 Cloves
- 1 teaspoon Cumin Seeds
- 1 small stick Cinnamon
- Salt to taste
- 500 grams Chicken with bone
- 1 cup Yogurt
- 2 teaspoons Ginger-Garlic Paste
- 1 teaspoon Red Chili Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Cumin Powder
- 2 tablespoons Lemon Juice
- Salt to taste
- 3 large Onions sliced thinly
- 2 large Tomatoes chopped
- 2 tablespoons Cooking Oil
- 1/2 teaspoon Turmeric Powder
- 2 teaspoons Biryani Masala store-bought or homemade
Instructions
- Rinse the basmati rice until the water is clear, then soak it for 30 minutes. Boil water in a large pot with bay leaves, cardamoms, cloves, cinnamon, and a pinch of salt. Cook the rice until it’s 70-80% done, still slightly firm, then drain and set aside.
- Mix chicken with yogurt, ginger-garlic paste, turmeric, chili powder, cumin, garam masala, lemon juice, and salt. Massage the spices into the chicken, cover, and refrigerate for at least an hour or overnight for rich flavor.
- Heat oil in a heavy-bottomed pan and cook sliced onions until golden brown. Add chopped tomatoes, turmeric, and biryani masala, then stir until it forms a thick, fragrant paste.
- Add the marinated chicken (including the marinade) to the masala. Cook on medium heat for about 20 minutes, stirring occasionally, until the chicken is fully cooked but still juicy.
- Layer the cooked chicken at the bottom of a pot, then cover with half the rice. Sprinkle chopped cilantro, mint, and half the saffron milk. Repeat with another layer of chicken, the remaining rice, and garnish.
- Seal the pot tightly with a lid (use a clean kitchen towel under the lid for best results). Cook on low heat for 20 minutes to trap the steam, then rest for 10 minutes before serving.
Notes
- Use fresh ingredients like homemade ginger-garlic paste for authentic flavors.
- Cook on low heat during the ‘dum’ stage to allow the flavors to infuse without burning.
- For an indulgent twist, add a splash of rose water or a few drops of kewra essence.
- Want to make it healthier? Swap white rice for quinoa or add veggies like carrots and peas to the layers.
