Chicken biryani has always been a favorite at family dinners. It’s more than just food—it brings back memories. The smell of spices like cardamom mixed with tender chicken and fluffy basmati rice feels comforting. Whether it’s your first time making it or you’ve had it for years, this recipe helps you bring those familiar, homemade flavors to your table.
Why You’ll Love Making This Chicken Biryani
Flavor That Lingers
Every forkful of this biryani tells a story—spices that wake up your senses, juicy chicken that melts in your mouth, and rice that’s perfectly fluffy with just the right hint of saffron.
- Balanced spices: Just enough heat, aroma, and depth
- Juicy chicken: Marinated and slow-cooked to perfection
- Fragrant rice: Basmati rice that soaks up all the good stuff
Your Go-To for Any Occasion
You can dress this dish up for a special event or serve it on a quiet weekend night. It’s that versatile. And yes, leftovers taste even better the next day.
Ingredients for chicken biryani recipe
Getting great biryani doesn’t mean you need a long grocery list. Here’s what you’ll need to get started.
Chicken thighs – Best for this chicken biryani recipe because they stay juicy and absorb spices well.
Plain yogurt – Helps tenderize the chicken and gives flavor to the marinade.
Ginger-garlic paste – Adds strong, fresh flavor. A must-have for any chicken biryani recipe.
Red chili powder, turmeric, garam masala – These spices give color, heat, and the rich biryani taste.
Lemon juice – Adds brightness and helps with marination.
Basmati rice – Long-grain rice that stays fluffy and aromatic in this chicken biryani recipe.
Whole spices (cloves, cinnamon, bay leaf) – Add deep flavor to the rice while boiling.
Step-by-Step: How to Make Chicken Biryani
1. Marinate the Chicken
In a bowl, combine yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, salt, and lemon juice. Coat the chicken pieces thoroughly. Cover and refrigerate for at least 1 hour. The longer the better—overnight is ideal.
Pro tip: This marinade tenderizes the meat and infuses it with flavor that survives cooking.
2. Cook the Rice
In a large pot, bring 4 cups of water to a boil. Add whole spices—cloves, cinnamon stick, and bay leaf—and salt. Drop in the soaked rice and boil for 6–7 minutes until it’s about 70% cooked. Drain and set aside.
Note: You want the rice to hold shape in the final dish, not go mushy.
3. Fry the Onions
Heat oil or ghee in a thick-bottomed pot. Add cumin seeds. Once they sizzle, toss in the sliced onions and cook until golden brown. Remove half of them for layering later.
4. Build the Base
To the remaining onions in the pot, add the chopped tomato and sauté until soft. Now, add the marinated chicken and cook for about 8–10 minutes, just enough to seal the flavors.
5. Layer Like a Pro
Turn the heat to low. Spread half of your parboiled rice over the chicken. Sprinkle half of the reserved fried onions, mint, and cilantro. Repeat the layers with the rest of the rice and toppings. Drizzle saffron milk over the top.
Seal the flavor: Cover tightly with foil or a lid to trap the steam.
6. Dum Cooking (Steam Finish)
Keep the flame low and let the biryani steam for 20–25 minutes. This gentle cooking method locks in the flavor and creates those dreamy layers.
Let it rest for 10 minutes before serving—it allows the rice to settle and absorb every bit of flavor.
Tips for Perfect Biryani Every Time
You don’t have to be a seasoned chef to pull this off. Here’s what you need to keep in mind:
Use aged basmati rice: It’s more fragrant and holds shape better.
Don’t skip the marination: This step builds the foundation of flavor.
Golden onions are key: They add sweetness and depth.
Keep the heat low during dum: High heat can burn the bottom layer.
Don’t stir after layering: That breaks the rice and muddles flavors.
Chicken Biryani Variations You Can Try
Hyderabadi Chicken Biryani
Cooked with more saffron, this version layers raw marinated meat with partially cooked rice and cooks them together—an explosion of authentic taste.
South Indian Biryani
Infused with coconut milk and curry leaves, this variation adds a subtle richness that’s hard to beat.
Instant Pot Biryani
Short on time? You can pressure cook the biryani while still getting great flavor—ideal for busy weekdays.
Boneless Chicken Biryani
Perfect if you prefer an easier eating experience or you’re prepping for a gathering.
How to Serve Chicken Biryani
You’ve put in the effort—now serve it right.
Pair it with cool raita—yogurt with cucumber, mint, and cumin.
Add a side of onion salad with lemon juice and green chilies.
Garnish with extra mint, fried onions, and boiled eggs if you like.
A little drizzle of ghee on top amps up the aroma.
FAQs About Chicken Biryani
What is the secret to flavorful chicken biryani?
It all starts with the marinade and ends with proper layering. Let the spices do the heavy lifting and don’t rush the cooking.
Can I use boneless chicken for biryani?
Absolutely. Just adjust the cooking time—boneless cooks faster and can dry out if overdone.
How do I keep the rice fluffy and separate?
Parboil it—don’t fully cook the rice before layering. This allows it to finish cooking with the chicken and absorb flavor without turning mushy.
Can I make chicken biryani in advance?
Yes! In fact, biryani tastes better after resting. Store in an airtight container and reheat gently.
What’s the difference between biryani and pulao?
Pulao is cooked all together, biryani is layered and steam-cooked—resulting in deeper, more layered flavors.
chicken biryani recipe
Equipment
- Large Pot
- Thick-Bottomed Pot
- Lid or Aluminum Foil
Ingredients
- 500 g Chicken Thighs Bone-in, skin off
- 1 cup Plain Yogurt
- 1 tablespoon Ginger-Garlic Paste
- 1 teaspoon Red Chili Powder
- ½ teaspoon Turmeric
- 1 teaspoon Garam Masala
- to taste Salt
- ½ lemon Lemon Juice
- 2 cups Basmati Rice Rinsed and soaked for 30 minutes
- 4 cups Water
- 2–3 pieces Cloves
- 1 stick Cinnamon Stick
- 1 leaf Bay Leaf
- 2 medium Onions Thinly sliced
- 2 tablespoons Oil or Ghee
- 1 teaspoon Cumin Seeds
- 1 medium Tomato Finely chopped
- a handful Fresh Mint
- a handful Fresh Cilantro
- a pinch Saffron Threads Soaked in ¼ cup warm milk
Instructions
- In a bowl, combine yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, salt, and lemon juice. Coat the chicken pieces thoroughly and refrigerate for at least 1 hour, ideally overnight.
- In a large pot, bring water to a boil and add cloves, cinnamon stick, bay leaf, and salt. Add the soaked rice and cook for 6–7 minutes until 70% cooked. Drain and set aside.
- Heat oil or ghee in a thick-bottomed pot. Add cumin seeds, and once they sizzle, toss in the sliced onions. Cook until golden brown, then remove half of the onions for layering later.
- To the remaining onions, add chopped tomato and sauté until soft. Add the marinated chicken and cook for 8–10 minutes, sealing in the flavors.
- Spread half of the parboiled rice over the chicken, then sprinkle with half of the reserved fried onions, mint, and cilantro. Repeat with the remaining rice and toppings. Drizzle saffron milk over the top.
- Cover tightly with foil or a lid and cook on low heat for 20–25 minutes. Let it rest for 10 minutes before serving to allow the flavors to settle.