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Authentic Chicken Biryani Recipe
This recipe guides you through making a delicious and aromatic Chicken Biryani, a classic South Asian dish. It involves marinating chicken with yogurt and spices, cooking it in a rich tomato-onion gravy, layering with partially cooked basmati rice, and then slow-cooking "dum style" to infuse all the flavors. Perfect for a hearty meal, this biryani features tender chicken and fragrant rice, garnished with fresh herbs and fried onions.
#Chicken
#Biryani
#Indian Cuisine
#Spicy
#Rice Dish
#Comfort Food
#Homemade
#Dinner
Marinated Chicken
Recipe Information
25m
Prep Time
1h 5m
Cook Time
1h 30m
Total Time
4
Servings
Medium
Indian
English
Nutrition (per serving)
500
Calories
40g
Protein
45g
Carbs
25g
Fat
Chicken Curry Base
Ingredients
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Biryani Layered in Pot
Instructions
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- In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, chopped green chilies, biryani masala, turmeric powder, red chili powder, salt, and lemon juice. Mix well to coat all the chicken pieces. Cover and marinate for at least 30 minutes, or preferably for 2-4 hours in the refrigerator.5mPreview5mPreviewIn a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, chopped green chilies, biryani masala, turmeric powder, red chili powder, salt, and lemon juice. Mix well to coat all the chicken pieces. Cover and marinate for at least 30 minutes, or preferably for 2-4 hours in the refrigerator.
- Heat oil or ghee in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the thinly sliced onions and fry them until they turn golden brown and crispy. Remove about half of the fried onions for garnish and set aside. Keep the remaining onions in the pot.10m
Preview10mPreviewHeat oil or ghee in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the thinly sliced onions and fry them until they turn golden brown and crispy. Remove about half of the fried onions for garnish and set aside. Keep the remaining onions in the pot. - Add the chopped tomatoes to the pot with the remaining fried onions and cook until they soften and the oil separates, mashing them slightly. Then, add the marinated chicken to the pot. Cook on medium heat for about 15-20 minutes, stirring occasionally, until the chicken is half-cooked and the gravy has thickened.20m
Preview20mPreviewAdd the chopped tomatoes to the pot with the remaining fried onions and cook until they soften and the oil separates, mashing them slightly. Then, add the marinated chicken to the pot. Cook on medium heat for about 15-20 minutes, stirring occasionally, until the chicken is half-cooked and the gravy has thickened. - While the chicken is cooking, boil water in a separate large pot. Once boiling, add the pre-soaked basmati rice. Cook until the rice is about 70% cooked (al dente with a slight bite). Drain the rice immediately.15m
Preview15mPreviewWhile the chicken is cooking, boil water in a separate large pot. Once boiling, add the pre-soaked basmati rice. Cook until the rice is about 70% cooked (al dente with a slight bite). Drain the rice immediately. - Layer the biryani in the pot. Spread half of the partially cooked rice evenly over the chicken curry. Sprinkle a portion of the reserved fried onions, chopped fresh coriander, and mint leaves over the rice. Drizzle with half of the saffron milk or food color. Repeat with the remaining rice, fried onions, herbs, and saffron milk.10m
Preview10mPreviewLayer the biryani in the pot. Spread half of the partially cooked rice evenly over the chicken curry. Sprinkle a portion of the reserved fried onions, chopped fresh coriander, and mint leaves over the rice. Drizzle with half of the saffron milk or food color. Repeat with the remaining rice, fried onions, herbs, and saffron milk. - Cover the pot tightly with a lid. You can seal the edges with aluminum foil or a damp cloth to prevent steam from escaping. Cook on very low heat for 15-20 minutes. This 'dum' cooking method allows the rice to fully cook in the steam and absorb all the rich flavors.20m
Preview20mPreviewCover the pot tightly with a lid. You can seal the edges with aluminum foil or a damp cloth to prevent steam from escaping. Cook on very low heat for 15-20 minutes. This 'dum' cooking method allows the rice to fully cook in the steam and absorb all the rich flavors. - Once the dum cooking is complete, turn off the heat and let the biryani rest for 5-10 minutes (still covered). Gently mix the biryani using a large spoon or spatula, ensuring not to mash the rice grains, so the layers blend without becoming uniform. Garnish with additional fresh coriander/mint and fried onions before serving.2m
Preview2mPreviewOnce the dum cooking is complete, turn off the heat and let the biryani rest for 5-10 minutes (still covered). Gently mix the biryani using a large spoon or spatula, ensuring not to mash the rice grains, so the layers blend without becoming uniform. Garnish with additional fresh coriander/mint and fried onions before serving.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
