Fragrant, rich, and layered with spices — Chicken Biryani is the ultimate celebration dish in Indian cuisine. Tender chicken is marinated and cooked with basmati rice, caramelized onions, and warming aromatics for a one-pot meal that feels both festive and comforting.
Origin Chicken Biryani
Biryani has Persian roots and evolved in India through centuries of Mughal influence. Across regions — from Hyderabad to Kolkata — each version has its own distinctive style. This recipe is a simplified approach inspired by classic Hyderabadi biryani, making it achievable in your home kitchen without sacrificing flavor.
What I Love About This Recipe
It’s a complete meal in itself, full of beautiful textures and deep flavor. The chicken becomes incredibly juicy, the rice absorbs all the spices, and every spoonful feels special — perfect for gatherings or Sunday dinners.
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Chicken Biryani
4
servings30
minutes40
minutes550
kcalIngredients
1½ lbs (700 g) bone-in chicken pieces (thighs or drumsticks)
¾ cup plain yogurt
2 tsp ginger-garlic paste
1 tsp turmeric powder
2 tsp garam masala
1 tsp chili powder
1 tsp salt
Juice of ½ lemon
2 cups basmati rice, rinsed well and soaked 30 minutes
4 cups water
4 green cardamom pods
4 whole cloves
1 bay leaf
1 small cinnamon stick
1 tsp salt
2 tbsp ghee or vegetable oil
2 large onions, thinly sliced
¼ cup chopped fresh cilantro
¼ cup chopped fresh mint
1 pinch saffron soaked in 2 tbsp warm milk (optional)
Directions
- In a large bowl, combine yogurt, ginger-garlic paste, turmeric, garam masala, chili powder, salt, and lemon juice. Add chicken pieces and coat well. Cover and marinate at least 1 hour (up to overnight).
- Heat ghee or oil in a large heavy pot or Dutch oven over medium heat. Add sliced onions and cook, stirring frequently, until deep golden brown and caramelized, about 15–20 minutes. Remove half of the onions and set aside for garnish.
- Add marinated chicken to the pot with the remaining onions. Cook 5–6 minutes per side to lightly brown. Cover and simmer gently for 10 minutes.
- Meanwhile, bring water to a boil in a separate pot. Add soaked rice, whole spices, and salt. Cook until rice is about 70% cooked (still a little firm). Drain immediately.
- Spread partially cooked rice evenly over the chicken in the pot. Top with reserved fried onions, chopped mint, chopped cilantro, and saffron milk (if using).
- Cover the pot with a tight-fitting lid (or seal with foil). Cook over the lowest heat for 20–25 minutes to allow the flavors to meld and rice to finish cooking.
- Remove from heat and let rest 5–10 minutes. Gently fluff before serving.
Notes
- Serve with raita or cucumber yogurt and lemon wedges.
- Use boneless chicken if you prefer, but bone-in keeps the meat juicier.
- For a shortcut, you can fry onions ahead or use store-bought fried shallots.
