Chicken Biryani Recipe
This Chicken Biryani is a flavorful and aromatic Indian rice dish made with tender chicken, basmati rice, and a blend of Indian spices, perfect for a quick and delicious meal.
Biryani is a classic Indian mixed rice dish made with basmati rice, traditional spices, and meat or vegetables. Chicken biryai typically involves marinating the protein partially cooking the rice, and then layering them together to allow the flavors to infuse. This non-veg recipe is very popular when made with chicken or mutton and its distinct taste comes from the strong spices. It is a famous Indian chicken dish where spiced curry and rice are cooked together to give a rich flavor. If you want a healthy Indian recipe, you can use less oil and replace cream with yogurt to make it lighter. This simple recipe is perfect for beginners. Follow the step-by-step instructions to cook this easy chicken biryani recipe at home.
Ingredients and Substitutes
- Chicken: Use medium curry cut chicken pieces. You can also substitute with boneless chicken thighs for a softer bite.
- Red chili powder: Adds spice and color. Paprika or Kashmiri red chili powder can be used for a milder flavor.
- Ginger-garlic paste: Essential for depth of flavor. You can use freshly crushed ginger and garlic if paste is not available.
- Salt: Adjust to taste. Rock salt or Himalayan pink salt can also be used.
- Biryani masala: A key spice blend for aroma. You can replace it with garam masala and ground coriander if biryani masala is not handy.
- Lemon juice: Adds freshness and tang. White vinegar can be used as an alternative.
- Thick yogurt: Helps tenderize the chicken and binds the spices. Greek yogurt or hung curd can work as substitutes.
- Oil: Neutral cooking oil works best. Ghee can be used for richer flavor.
- Onions: Thinly sliced large onions. Shallots or small onions can also be used for sweeter flavor.
- Whole Spices for Tempering (Tadka)
- Green cardamom: Adds fragrance. You can replace with ground cardamom if pods are not available.
- Black cardamom: Gives a smoky flavor. If unavailable, just use extra green cardamom.
- Black peppercorns: Bring subtle heat. You can use white pepper if needed.
- Cloves: Add strong aroma. A pinch of clove powder can be used if whole cloves are not available.
- Cinnamon stick: Gives warmth and sweetness. Ground cinnamon can be used as a substitute.
- Cumin seeds: Essential for base flavor. Caraway seeds (shahi jeera) can be used for a more delicate flavor.
- Basmati rice: Soaked and par-cooked for layering. Long-grain rice or sella rice can be used if basmati is not available.
- Biryani masala: Additional spice for layering. Garam masala can also work here.
- Salt: Adjust for rice seasoning. Sea salt or Himalayan pink salt can also be used.
- Saffron milk: Adds fragrance and color. Turmeric-infused milk or a few drops of kewra essence can be a budget-friendly substitute.
- Fried onions: Used from earlier step. Crispy store-bought fried onions can be a shortcut.
- Water: For steam cooking the rice and chicken together. Chicken stock can be used for extra flavor.
- Ghee: Added on top for richness. Butter or oil can be used, but ghee gives the best authentic taste.
Serving suggestions for chicken biryani
Chicken biryani tastes best when served hot with a cooling cucumber raita or boondi raita, or any raita balancing the rich spices of the rice and chicken.
You can also pair biryani with onion salad, lemon wedges, and papad for a complete Indian restaurant-style experience at home or prepare it for festivals, weddings, and special occasions.
For special occasions, serve chicken biryani with mirchi ka salan or a tangy tomato chutney to enhance the flavors. If you want a lighter option, enjoy biryani with plain yogurt and a fresh green salad for a wholesome and filling meal.
Frequently asked questions
Yes, you can cook chicken biryani in a heavy-bottomed pot or handi. Just seal the lid tightly and cook on very low heat (dum) for 25–30 minutes.
Long-grain aged basmati rice is best as it stays fluffy, aromatic, and non-sticky after cooking. Marinate chicken for at least 30 minutes, but for best flavor let it rest 4–6 hours or overnight in the refrigerator.
Yes, but cooking time will be longer. Soak brown rice for a few hours and cook it until 80% done before layering.
Always parboil the basmati rice only 70% before layering. Overcooking the rice in advance will make it mushy when you dum-cook with chicken.
Chicken Biryani Recipe
Equipment
- 1 Large mixing bowl
- 1 Deep pan
- 1 Pressure cooker or heavy-bottomed pot
- 1 Strainer
- 1 Spatula
Ingredients
- 500 g chicken cut into medium curry pieces
- 1 tbsp red chili powder
- 1 tbsp ginger-garlic paste
- 1 tsp salt or to taste
- 1 cup thick curd yogurt
- 1 tbsp biryani masala
- For Frying Onions
- ½ cup oil for frying
- 2 large onions finely chopped
- Whole Spices for Tempering
- 4 green cardamom pods
- 1 black cardamom pod
- 1 tsp black peppercorns
- 5 cloves
- 1 inch cinnamon stick
- 1 tsp cumin seeds
- For Layering
- 2 cups basmati rice soaked and half-cooked
- 1 tsp biryani masala for layering
- Pinch salt for layering rice
- ¼ cup saffron milk
- 2 tbsp coriander leaves chopped
- Fried onions from earlier
- Final Cooking
- 2 tbsp ghee for drizzling
- 2 cups water
Instructions
- Marinate the Chicken: Take 500 grams of chicken cut into medium curry pieces and place them in a large bowl. Add 1 tablespoon red chili powder, 1 tablespoon ginger-garlic paste, 1 teaspoon salt (or to taste), 1 cup thick curd, and 1 tablespoon biryani masala. Mix everything thoroughly so each chicken piece is evenly coated. Set aside to marinate for at least 30 minutes.
- Fry the Onions for Topping: Heat ½ cup oil in a pan on high flame. Add 2 large finely chopped onions and fry them, stirring occasionally, until they turn deep golden brown and crispy. Remove the fried onions and set them aside on a plate to be used for layering later.
- Prepare the Spice Tempering and Cook the Chicken: In the same pan, heat 2 tablespoons oil and add 4 green cardamom pods, 1 black cardamom pod, 1 teaspoon black peppercorns, 5 cloves, a 1-inch cinnamon stick, and 1 teaspoon cumin seeds. Let the spices sizzle and release their aroma. Add the marinated chicken pieces and cook them on medium heat, stirring occasionally, until the chicken absorbs the spices and is partially cooked through.
- Layer the Chicken Biryani: Spread half of the soaked and half-cooked basmati rice (about 2 cups) over the chicken. Sprinkle 1 teaspoon biryani masala, a pinch of salt, ¼ cup saffron-infused milk, and half of the fried onions. Add the remaining rice on top, sprinkle some chopped coriander leaves, and finish with the rest of the fried onions. Drizzle 2 tablespoons ghee over the top. Pour 2 cups of water, cover the cooker, and cook on high flame until 2 whistles.
- Serve the Biryani: Once the pressure releases naturally, open the cooker and gently fluff the rice to mix the layers. Serve the hot chicken biryani with cooling raita, fresh salad, or plain yogurt for a wholesome Indian meal.
