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chicken biryani recipe

Chicken Biryani Recipe

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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 800  grams chicken  bone-in pieces work best
  • 1 cup  plain yogurt
  • 2 tablespoons  lemon juice
  • 1 tablespoon  ginger-garlic paste
  • 1 teaspoon  ground turmeric
  • 1 ½ teaspoons  ground coriander
  • 1 ½ teaspoons  ground cumin
  • 1–2 teaspoons  garam masala
  • ½–1 teaspoon chili powder
  • 1  teaspoon   salt

For the Rice

  • 2 cups  basmati rice
  • 6–7 cups  water
  • 1 bay leaf
  • 4–5 whole  cloves
  • 4–5 green cardamom pods
  • 1 small  cinnamon stick
  • 1 teaspoon  salt

For the Biryani Layering

  • 2 large  onions, thinly sliced
  • 3 tablespoons  oil or ghee
  • 2 tablespoons  chopped fresh coriander

Method
 

  1. Rinse the basmati rice in cold water several times until the water runs almost clear. Cover the rice with fresh water and let it soak for about 20–30 minutes while you work on the rest.
  2. Add the chicken pieces to a large bowl. Stir in the yogurt, lemon juice, ginger-garlic paste, turmeric, coriander, cumin, garam masala, chili powder, and salt. Use your hands or a spoon to coat every piece well.
  3. Ideally, let the chicken marinate for at least 30 minutes. If you have more time, one to two hours in the fridge is even better.
  4. In a large heavy pot or deep pan (this will be your biryani pot), heat the oil or ghee over medium heat .Add the sliced onions and cook slowly, stirring now and then, until they turn golden brown and caramelized. This can take 10–15 minutes.
  5. Once done, remove about one-third of the onions and set them aside for layering on top later.

Cook the Chicken

  1. Keep the remaining onions in the pot and reduce the heat to medium-low. Add the marinated chicken (with all the marinade) into the pot and stir gently.
  2. Cook until the chicken is mostly done and the sauce thickens a little—around 15–20 minutes. Taste the sauce and adjust salt or spice if needed. 

Parboil the Rice

  1. While the chicken cooks, bring a large pot of water to a boil. Add the bay leaf, cloves, cardamom pods, cinnamon, and salt. Drain the soaked rice and add it to the boiling water.
  2. Cook the rice until it is about 70–80% done—still slightly firm in the center when you bite it. This usually takes 6–8 minutes, depending on the rice.

Layer the Biryani

  1. Make sure the chicken mixture is spread evenly over the bottom of your pot. There should be some thick sauce/gravy around it.
  2. Add a layer of rice over the chicken, using about half the rice. Sprinkle a little chopped coriander and mint, plus some of the reserved fried onions. Add the remaining rice on top in an even layer.
  3. Finish with the rest of the fried onions, more coriander and mint if you like, and drizzle the saffron milk over patches of the rice. 
  4. Cover the pot with a tight lid. If your lid isn’t tight, you can seal the edges with a piece of foil or even a simple dough made from flour and water. This traps the steam.
  5. Turn the heat to low and let the biryani cook gently for about 15–20 minutes. 
  6. Turn off the heat and let the biryani sit for another 5–10 minutes.

Notes

  • Use basmati rice for the best texture and aroma.
  • Don’t skip soaking the rice. It really helps it cook evenly.
  • Bone-in chicken has more flavor, but boneless works if you prefer.
  • Always taste the chicken gravy before adding rice; this is your last chance to adjust seasoning.
  • Keep the heat low during the final “dum” so nothing burns.