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chicken biryani recipe

chicken biryani recipe

This comforting and aromatic Chicken Biryani recipe is a tribute to generations of family cooks. For the creator, it bridges tradition and exploration—filled with memories of watching her grandmother and mother infuse love and warmth into every pot. Layered with saffron rice, marinated chicken, and rich spices, it’s a timeless dish for any occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Indian
Servings 6 servings
Calories 620 kcal

Equipment

  • Heavy-bottomed pot
  • Large Bowl
  • Strainer
  • Foil or dough (for sealing)

Ingredients
  

Chicken Marinade

  • 1.5 lb chicken thighs and drumsticks
  • 1 cup yogurt plain, for marination
  • 1.5 tbsp ginger-garlic paste
  • 1 tbsp biryani masala
  • 1 tsp Kashmiri red chili powder
  • 0.5 tsp turmeric
  • 0.25 cup mint leaves chopped
  • 1 tbsp lemon juice

Rice & Assembly

  • 2 cups basmati rice aged, long-grain
  • 3 tbsp ghee
  • 2 yellow onions thinly sliced
  • whole spices cumin, bay leaves, star anise, cloves, cardamom (mixed, for boiling rice)
  • 2 tbsp saffron milk saffron strands soaked in warm milk
  • 0.25 cup cilantro chopped

Instructions
 

  • Marinate the chicken with yogurt, ginger-garlic paste, biryani masala, chili powder, turmeric, mint, lemon juice, and salt. Refrigerate for 30 minutes or overnight.
  • Heat ghee in a large pot. Add sliced onions and fry until deep golden brown. Set some aside for layering.
  • Rinse basmati rice and soak for 20 minutes. Boil with whole spices and salt until 90% cooked. Drain and set aside.
  • In the same pan, cook the marinated chicken until partially cooked and the sauce thickens.
  • Layer half the rice over the chicken, add fried onions, saffron milk, and ghee. Repeat with remaining rice and toppings.
  • Seal the pot with foil or dough, cover with a lid, and cook on low for 20 minutes. Let rest covered for 10 minutes.
  • Open the lid, gently fluff the rice with a fork, and serve hot with raita and lemon wedges.

Notes

Use aged basmati rice, marinate chicken overnight, and don’t skip resting time for best texture. Fluff gently to keep layers intact.

Nutrition

Calories: 620kcalCarbohydrates: 50gProtein: 32gFat: 32gSaturated Fat: 14gCholesterol: 130mgSodium: 680mgPotassium: 620mgFiber: 2gSugar: 4gVitamin A: 580IUVitamin C: 4mgCalcium: 130mgIron: 2.9mg
Keyword Chicken Biryani, comfort food, Rice Dish
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