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Delicious chicken biryani served in a white plate along with a bowl of raita/yogurt salad.

Best Chicken Biryani Recipe

Delicious and Fragrant Chicken Biryani Recipe: Learn how to make this flavorful one-pot dish with tender chicken and aromatic spices. Perfect for any occasion!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Bangladeshi, Indian, Pakistani, Persian
Servings 8 people
Calories 185 kcal

Equipment

  • 1 Kadhai

Ingredients
  

For Chicken Marination

  • 700 g Chicken thigh and drumsticks Thigh cut into medium pieces
  • 1.5 tsp Salt
  • 0.5 tsp Turmeric powder
  • 1 tsp Red chilli powder
  • 1 Lemon juice

For Rice

  • 1 cup Basmati Rice
  • 2 tsp Salt
  • 5 cup Water

For Biryani

  • 2 tbsp Oil
  • 1 tsp Cumin seeds
  • 2 Bay leaf
  • 1 inch Cinnamon stick
  • 4 pods Cardamom
  • 4 piece Cloves
  • 4 pieces Green Chillis slit
  • 1/2 cup Cilantro or Coriander leaves, finely chopped
  • 1/2 cup Mint or Pudina, finely chopped
  • 4 cloves Garlic finely chopped
  • 1 inch Ginger finely chopped
  • 2 large Onions finely sliced
  • 2 medium Tomatoes diced
  • 2 tsp Tandoori Masala Powder or Garam Masala Powder
  • 1 tbsp Ghee
  • 0.25 cup Water

Instructions
 

Marinate the chicken

  • Take 700 g Chicken thigh and drumsticks (with gashes on the thickest part) in a bowl. Add salt, turmeric powder, chilli powder, and juice of a lemon, and mix well. Marinate for 30 minutes.
    1.5 tsp Salt, 0.5 tsp Turmeric powder, 1 tsp Red chilli powder, 1 Lemon

Soak the rice

  • Soak the rice for 30 mins. Soak 1 cup Basmati Rice in 3 to 4 cups of water in a bowl, and let it sit for 30 mins. Soaking rice helps in cooking them faster and makes the basmati rice elongate better.

Prep the veggies

  • Slice 2 large Onions, dice 2 medium Tomatoes, finely chop 1 inch Ginger, 4 cloves Garlic, 1/2 cup Cilantro and 1/2 cup Mint. Slit 4 pieces Green Chillis and keep them handy.

Cook the basmati rice

  • Bring 4 to 5 cups of water to a boil in a large pot. Season the water generously with salt. Add pre-soaked and drained rice, and cook until 80% done. Drain the water and keep the partially cooked rice ready.
    1 cup Basmati Rice, 2 tsp Salt, 5 cup Water

Prepare the biryani

  • In a large pan/kadhai on medium-high heat, add oil. Once the oil heats up add cumin seeds, whole garam masala spices such as cinnamon, cardamom, cloves, bay leaf, etc., and green chillis.
    2 tbsp Oil, 1 tsp Cumin seeds, 2 Bay leaf, 1 inch Cinnamon stick, 4 pods Cardamom, 4 pieces Green Chillis, 4 piece Cloves
  • Add marinated chicken and cook on one side for 3 to 4 minutes. Add ginger, garlic, cilantro and mint, and mix well. Continue to cook for another 3 to 4 minutes.
    700 g Chicken thigh and drumsticks, 1/2 cup Cilantro, 4 cloves Garlic, 1 inch Ginger, 1/2 cup Mint
  • Add onions, tomatoes, and tandoori masala powder, and mix well.
    2 large Onions, 2 medium Tomatoes, 2 tsp Tandoori Masala Powder
  • Add partially cooked rice and spread over the chicken, a tablespoon of ghee (or butter), a splash of water, cover and cook for 10 minutes on medium heat. Then, turn the flame to low, and cook for an additional 15 minutes.
    1 tbsp Ghee, 0.25 cup Water
  • Let the biryani cool for about 10 minutes. Then gently fluff the rice, and mix it along with the chicken. Serve and Enjoy!

Notes

  1. Marinate for enhanced flavor: Allow the chicken to marinate for at least 15 minutes. This step helps the chicken absorb the spices, resulting in tender and flavorful meat.
  2. Soak the rice: Soaking the rice for 15 minutes before cooking helps to achieve perfectly cooked, long-grain rice that doesn’t stick together.
  3. Partially cook the rice: Cook the rice until it is 80% done before layering it on top of the chicken. This ensures that the rice finishes cooking while absorbing the flavors of the chicken and spices during the final stage. Another tip: After the rice is cooked 80% of the way, drain the water and spread the rice on a large plate (or tray/casserole/baking sheet) so that it cools quickly and stops cooking.
  4. Low and slow: Cooking the biryani on low heat allows the flavors to meld together slowly and evenly, resulting in a rich and aromatic dish. Avoid rushing the cooking process to achieve the best results.
  5. Let it rest: After cooking, let the biryani rest for a few minutes before serving. This allows the flavors to develop further and the rice to settle, resulting in a more flavorful dish.
  6. Pair with raita: Serve your Chicken Biryani with a refreshing side of raita, a yogurt-based condiment. The cool and creamy raita balances the spices in the biryani and adds a delightful contrast of flavors.

Nutrition

Calories: 185kcalCarbohydrates: 25gProtein: 10gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gFiber: 5gSugar: 2g
Keyword Andhra Chicken Biryani, Hyderabadi Chicken Biryani, Lucknowi Biryani
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