Chicken Biryani Recipe
Recipe Summary
- A flavorful and aromatic chicken biryani recipe featuring tender chicken pieces cooked in a rich spice blend, layered with fragrant basmati rice, fried onions, and saffron milk, then slow-cooked to perfection. This traditional Indian dish is perfect for a hearty meal.
All Ingredients - For Chicken Curry
- Oil 4 tbsp
- Shah Jeera 3/4 tsp
- Cloves 4
- Cinnamon sticks 3
- Cardamom pods 4
- Chicken (large pieces with bones) 1 kg
- Ginger garlic paste 2 tbsp
- Green chillies (finely chopped) 3-4
- Turmeric powder 1/4 tsp
- Red chilli powder 2 tsp
- Biryani masala (readymade) 5 tsp
- Salt 1 tsp
- Crushed fried onions 3 medium nos.
- Whisked curd/yogurt 150 ml
- Chopped coriander 2-3 tbsp
All Ingredients - For Rice
- Water 2.5 litres
- Shahjeera (caraway seeds) 1 tsp
- Cloves 4
- Cinnamon sticks 2
- Cardamom pods 4
- Ghee 1 tbsp
- Salt 2.5 tbsp
- Basmati rice (soaked for 30 mins) 750 gms
All Ingredients - For Layering
- Ghee 2 tbsp
- Saffron milk 1/2 cup
- Fried onions 3 tbsp
Tools You'll Need
- Pan
- Pot
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
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
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Chicken Base
Heat 4 tablespoons of oil in a large pan. Add 3/4 teaspoon of shah jeera, 4 cloves, 3 cinnamon sticks, and 4 cardamom pods. Give it a quick mix to temper the spices.
Step 2: Sear the Chicken
Add 1 kg of large chicken pieces with bones to the pan. Fry on high heat for until the chicken pieces change color.
Step 3: Add Aromatics
Add 2 tablespoons of ginger garlic paste and 3-4 finely chopped green chillies. Mix well and continue to fry on high heat for .
Step 4: Cook Chicken Further
Continue cooking the chicken on medium heat for , stirring occasionally, until the chicken turns whitish and releases some moisture.
Step 5: Season the Chicken
Add 1/4 teaspoon of turmeric powder, 2 teaspoons of red chilli powder, 5 teaspoons of readymade biryani masala, and 1 teaspoon of salt. Mix thoroughly, ensuring all chicken pieces are well coated with the spices.
Step 6: Develop Flavors
Cook on medium heat for , stirring occasionally, until the spices are well incorporated and the chicken starts to brown slightly.
Step 7: Simmer Chicken
Reduce the heat to low and cook for , allowing the flavors to meld and the chicken to tenderize slightly.
Step 8: Add Fried Onions and Yogurt
Switch off the heat. Add the crushed fried onions (from 3 medium onions) and 150 ml of whisked curd/yogurt to the chicken.
Step 9: Combine and Cook
Mix well until the yogurt and onions are evenly distributed throughout the chicken. Switch on low heat and cook for , stirring gently, until the mixture starts to simmer.
Step 10: Cover and Cook Chicken
Cover the pot with a lid and cook on low heat for to allow the chicken to cook through and absorb the flavors.
Step 11: Finish Chicken Curry
Add 2-3 tablespoons of chopped coriander leaves and mix gently into the chicken curry. Switch off the heat and set the chicken curry aside.
Step 12: Prepare Rice Water
In a separate large pot, bring 2.5 litres of water to a boil. Add 1 teaspoon of shahjeera (caraway seeds), 4 cloves, 2 cinnamon sticks, 4 cardamom pods, 1 tablespoon of ghee, and 2.5 tablespoons of salt.
Step 13: Cook Basmati Rice
Add 750 grams of basmati rice (soaked for ) to the boiling water. Cook on high heat for until the rice is about 70-80% cooked.
Step 14: Drain Rice
Switch off the heat and carefully drain the rice, ensuring all excess water is removed.
Step 15: Prepare Biryani Pot
Grease a large, heavy-bottomed pan with 1 tablespoon of ghee to prevent sticking.
Step 16: First Rice Layer
Arrange half of the cooked basmati rice evenly at the bottom of the greased pan.
Step 17: Chicken Layer
Spread the cooked chicken curry evenly over the first layer of rice.
Step 18: Second Rice Layer
Layer the remaining cooked rice over the chicken curry, covering it completely.
Step 19: Add Ghee and Saffron Milk
Drizzle 2 tablespoons of ghee over the top rice layer. Pour 1/2 cup of saffron milk evenly over the rice for color and aroma.
Step 20: Add Fried Onions
Sprinkle 3 tablespoons of fried onions over the saffron milk layer.
Step 21: Dum Cooking Setup
Cover the pot tightly with aluminum foil, then place the lid on top to create a perfect seal for dum cooking.
Step 22: Dum Cook Biryani
Cook the biryani on very low heat for to allow the flavors to meld and the rice to finish cooking perfectly.
Step 23: Serve Biryani
After , carefully open the cover and foil. Gently mix the biryani to combine the chicken and rice, ensuring the flavors are well distributed. Serve hot.
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