Chicken Biryani

Chicken Biryani

By Food E Fare

Chicken Biryani is a popular and flavorful Indian rice dish made with basmati rice, chicken, and a blend of aromatic spices. Here's a basic recipe for making Chicken Biryani:


For Marinating Chicken:

  • 500 grams chicken, cut into pieces
  • 1 cup yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Salt to taste

For Rice:

  • 2 cups basmati rice, soaked for 30 minutes
  • Water for cooking rice
  • Salt to taste
  • Whole spices (bay leaf, cardamom, cloves, cinnamon)

For Biryani Masala:

  • 2 large onions, thinly sliced
  • 2 tomatoes, chopped
  • 1/4 cup cooking oil or ghee
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon biryani masala (optional)
  • Fresh coriander leaves and mint leaves for garnish
  • Fried onions for garnish (optional)


Marinate Chicken:

  • In a bowl, combine chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Mix well and let it marinate for at least 30 minutes.

Cook Basmati Rice:

  • Boil water in a large pot. Add soaked basmati rice, salt, and whole spices (bay leaf, cardamom, cloves, cinnamon).
  • Cook the rice until it is 70-80% cooked. It should have a slight bite to it. Drain the water and set the rice aside.

Prepare Biryani Masala:

  • In a large pan, heat oil or ghee. Add thinly sliced onions and sauté until they turn golden brown.
  • Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
  • Add chopped tomatoes and cook until they are soft.
  • Add red chili powder, turmeric powder, and biryani masala (if using). Mix well.

Cook Marinated Chicken:

  • Add the marinated chicken to the masala. Cook until the chicken is browned and cooked through.

Layering Biryani:

  • In a heavy-bottomed pan or biryani pot, layer half of the partially cooked rice.
  • Top it with the cooked chicken masala.
  • Layer the remaining rice on top of the chicken masala.


  • Garnish with fresh coriander leaves, mint leaves, and fried onions (if using).

Dum Cooking:

  • Seal the pot with a tight-fitting lid or aluminum foil.
  • Cook on low heat for about 20-25 minutes. This method is known as "dum cooking" and allows the flavors to meld.


  • Gently fluff the biryani with a fork.
  • Serve hot Chicken Biryani with raita, salad, or a side of your choice.

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