Biryani is more than just a dish—it’s a celebration of flavors, aromas, and textures. This traditional chicken biryani recipe combines fragrant basmati rice, tender marinated chicken, and a medley of aromatic spices to create a meal that’s perfect for any special occasion or comforting family dinner. Follow this detailed guide to craft an authentic and flavorful biryani right in your kitchen. Begin by marinating the chicken to infuse it with flavor and tenderness. In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, slit green chilies, red chili powder, turmeric, and salt. Mix well to ensure the chicken is evenly coated. Cover and let it marinate for at least 30 minutes. For deeper flavor, marinate for a few hours or overnight in the refrigerator. Properly cooked rice is essential for biryani’s signature layered texture. Start by rinsing the basmati rice under cold water until the water runs clear—this removes excess starch and prevents clumping. Soak the rice for 30 minutes, then drain. In a large pot, bring 4 cups of water to a boil, adding a pinch of salt. Once boiling, add the soaked rice and cook until it’s about 70% done (the grains should still have a slight bite). Drain the rice and set it aside. In a heavy-bottomed pot, heat oil or ghee over medium heat. Add the cumin seeds, cloves, cardamom pods, bay leaves, and cinnamon stick. Sauté for a minute until the spices release their aroma. Next, add the sliced onions and cook until golden brown. This step adds sweetness and depth to the biryani. Stir in the chopped tomatoes and cook for another 3-5 minutes until they soften and blend into the mixture. Add the marinated chicken to the pot, along with all its marinade. Stir well to combine with the onion and tomato mixture. Cover and cook for 10-15 minutes, stirring occasionally, until the chicken is fully cooked and the oil begins to separate from the sauce. The layering process is what gives biryani its distinct look and taste. Lower the heat to the lowest setting. Spread half of the partially cooked rice over the chicken mixture in an even layer. Sprinkle half of the chopped coriander and mint leaves over the rice. Now, layer the remaining rice on top. Sprinkle the rest of the coriander and mint leaves, garam masala, and fried onions (if using) over the final rice layer. Cover the pot with a tight-fitting lid to trap the steam. If your lid isn’t heavy, place a pan or heavy object on top to seal it. Cook on very low heat for 25-30 minutes. This slow steaming process, called “dum,” allows the flavors to meld together and the rice to absorb the spiced chicken juices. Once done, gently fluff the biryani using a fork to avoid breaking the rice grains. Serve hot with a side of cooling raita (yogurt sauce), cucumber salad, or a tangy chutney. This traditional chicken biryani bursts with bold, aromatic flavors. The marinated chicken is juicy and tender, infused with spices from the yogurt marinade. The basmati rice, layered with herbs and spices, provides a fragrant and slightly nutty backdrop. Each bite is a harmonious blend of smoky, tangy, and savory notes, with the optional fried onions adding a hint of sweetness. Enjoy your delicious homemade chicken biryani!Ingredients
For the Rice:
For the Chicken Marinade:
For the Biryani Base:
For Garnish (Optional):
Step 1: Marinate the Chicken
Step 2: Cook the Basmati Rice
Step 3: Prepare the Chicken Base
Step 4: Cook the Marinated Chicken
Step 5: Layer the Biryani
Step 6: Dum Cook the Biryani
Step 7: Serve and Enjoy
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