Chicken Biryani Recipe
For Chicken Marinade
For Rice
For Layering
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Chicken Marinade
In a large pan, arrange the 1 kg chicken pieces. Add 5 tsp chilli powder, 1 tsp shahjeera (caraway seeds), 10 cloves, 8 cinnamon sticks, 1 tsp cardamom powder, 4 tsp coriander powder, 2 tsp salt, 4 tbsp ginger garlic paste, 1.5 tbsp green chilli paste, 300 ml curd/yogurt, 4 medium fried onions, 1/2 cup chopped coriander, 1/2 cup mint leaves, and 3 tsp lemon juice. Pour in 1 cup of oil. Mix all the ingredients thoroughly with your hands, ensuring the chicken pieces are well coated. Cover the pan and set aside to for .
Cook the Basmati Rice
In a separate large pot, boil 2.5 liters of water. Add 2.5 tbsp salt, 4 cloves, 2 cinnamon sticks, 4 cardamom pods, and 3/4 tsp shahjeera (caraway seeds). Once the water is boiling, add 750 gms of basmati rice (which has been soaked for ). Cook the rice for on high heat until it is about 70% cooked. The rice should still have a slight bite to it.
Layer the Biryani
Once the rice is 70% cooked, carefully layer half of the cooked rice over the chicken in the pan. Sprinkle 10-15 mint leaves and 2-3 tbsp of fried onions over this layer. Then, layer the remaining cooked rice on top. Drizzle 1 tbsp of ghee (mixed in 1/2 cup hot water) and 1/2 cup of saffron milk over the rice. Finally, sprinkle 3-4 tbsp of fried onions on the top layer.
Dum Cook the Biryani
Seal the pan tightly with aluminum foil, ensuring no can escape. Place a lid on top of the foil. For 'dum' cooking, place the sealed biryani pot on a tawa (griddle) over the flame. Place some weight (like a bowl of water) on top of the lid to create a tight seal. Cook on high heat for , then the heat to low and cook for an additional . After cooking, turn off the heat and for without opening the lid.
Serve the Biryani
After of resting, carefully open the lid and foil. Gently mix the rice and meat using a spoon, ensuring the chicken pieces are evenly distributed with the flavored rice. Serve the delicious Chicken Biryani hot.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
Plan Ahead
Complete this step earlier to save time later.
- View Step 2Cook the Basmati Rice30 minutes
In a separate large pot, boil 2.5 liters of water. Add 2.5 tbsp salt, 4 cloves, 2 cinnamon sticks, 4 cardamom pods, and 3/4 tsp shahjeera (caraway seeds). Once the water is boiling, add 750 gms of basmati rice (which has been soaked for 30 minutes). Cook the rice for 5-6 minutes on high heat until it is about 70% cooked. The rice should still have a slight bite to it.
- View Step 4Dum Cook the Biryani1 hour
Seal the pan tightly with aluminum foil, ensuring no steam can escape. Place a lid on top of the foil. For 'dum' cooking, place the sealed biryani pot on a tawa (griddle) over the flame. Place some weight (like a bowl of water) on top of the lid to create a tight seal. Cook on high heat for 10 minutes, then reduce the heat to low and cook for an additional 30 minutes. After cooking, turn off the heat and let it rest for 1 hour without opening the lid.
- View Step 5Serve the Biryani1 hour
After 1 hour of resting, carefully open the lid and foil. Gently mix the rice and meat using a spoon, ensuring the chicken pieces are evenly distributed with the flavored rice. Serve the delicious Chicken Biryani hot.
Variations
Simple ways to adapt this recipe.
- For a spicier biryaniCustomise
Increase the amount of green chili paste or add sliced green chilies.
- You can substitute chicken withIngredient swap
You can substitute chicken with lamb or goat for a different meat biryani, adjusting cooking times as needed.
- Add boiled eggs or potatoesCustomise
Add boiled eggs or potatoes to the layers for extra texture and flavor.
Helpful Tips
Small details that can improve the final result.
Your Notes
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Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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