Chicken Biryani – Indian Style
For Paste 1 (Coconut & Almond)
For Paste 2 (Fried Onion)
For Paste 3 (Green Chili)
For Chicken Gravy
For Rice
For Layering & Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Almond & Coconut Paste
Dry roast 15-20 almonds in a pan for until lightly . Remove and set aside. Then, dry roast 2 tablespoons of dry coconut in the same pan for until golden brown. Transfer the coconut to a blender and blend until powdered. Add the roasted almonds and blend again. Add water as needed and blend until a smooth paste forms. Set aside.
Prepare Fried Onion Paste
Add 1/2 cup of fried onion to the blender (after removing the almond-coconut paste). Add water as needed and blend until a smooth paste forms. Set aside.
Prepare Green Chili Paste
Add 1/2 bunch of cilantro and 3-4 green chilies to the blender. Add water as needed and blend until a green paste forms. Set aside.
Sauté Whole Spices
Heat 1/2 cup of oil in a large pot. Add 2 bay leaves, 3-4 green cardamom pods, 1/2 teaspoon black cumin, 2 black cardamom pods, 4-5 cloves, and a 1/2 inch cinnamon stick. for until fragrant.
Cook Chicken with Ginger Garlic Paste
Add 1 tablespoon of ginger garlic paste to the pot and mix well. Then add 2 lbs of chicken (legs and thighs) and mix, cooking until the chicken turns white.
Add Onion and Green Chili Pastes
Add the prepared fried onion paste to the chicken and mix well. Then add the green chili paste and mix, cooking for .
Season Chicken Gravy
Add 1 teaspoon red chili powder, 1 teaspoon garam masala powder, 1 teaspoon Kashmiri chili powder, 1 1/2 teaspoon coriander powder, 1 teaspoon biryani masala, 1 teaspoon salt, and 4-5 dry plums. Mix all ingredients well to coat the chicken.
Add Tomatoes and Yogurt
Add 1 medium chopped tomato to the pot and mix well. Pour in 1 cup of yogurt and mix thoroughly. Cook until the liquid evaporates and the gravy thickens.
Finish Cooking Chicken Gravy
Add water (mixed with any remaining coconut & almond paste from the blender) to the chicken gravy. Mix and cook until the chicken is fully done and the oil separates from the gravy. Set the chicken gravy aside.
Prepare Basmati Rice
In a separate large pot, bring 8 cups of water to a boil. Add 2 star anise, 2 bay leaves, 5 black cardamom pods, 6 green cardamom pods, a 1/2 inch cinnamon stick, 4 cloves, and 1/2 teaspoon black cumin. Add 3 1/2 cups of basmati rice and 1 teaspoon of salt. Boil and cook for until the rice is about half-done. Drain the water from the rice and set aside.
Layer the Biryani
Grease a baking tray with 2 tablespoons of oil. Spread a layer of the half-cooked basmati rice at the bottom. Spoon a generous layer of the prepared chicken gravy over the rice. Sprinkle fried onion, green chilies, cilantro, and mint over the gravy layer. Add the remaining half-cooked rice on top.
Add Toppings and Bake
Sprinkle more fried onions, saffron, and optional red and yellow food coloring over the top rice layer. Place small cubes of butter evenly on top. Cover the baking tray tightly with aluminum foil to seal it. Bake in a preheated oven at 350°F (approximately 175°C) (175°C (approximately 345°F)) for .
Serve and Enjoy
Once baked, remove the biryani from the oven. Mix the layers gently before serving to combine the flavors. Garnish with fresh mint leaves and enjoy your delicious Chicken Biryani!
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 8 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
Helpful Tips
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