Chicken Biryani

Welcome, aspiring biryani chefs! If you’ve ever wanted to impress your friends, family, or even your cat with your cooking skills, making chicken biryani is a surefire way to do it. This dish is a delightful combination of fragrant rice, tender chicken, and a symphony of spices that will make your taste buds dance. Follow this simple guide and you’ll be a biryani master in no time.


For the Marinade:

  • 1 kg chicken, cut into pieces
  • 1 cup plain yogurt
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 2 teaspoons red chili powder
  • Salt to taste

For the Rice:

  • 2 cups basmati rice
  • 4 cups water
  • 2-3 cloves
  • 2-3 green cardamoms
  • 1 cinnamon stick
  • 1 bay leaf
  • Salt to taste

For the Biryani:


Step 1: Marinate the Chicken

First things first, let’s marinate that chicken. In a large bowl, mix the chicken pieces with yogurt, ginger-garlic paste, turmeric, red chili powder, and salt. Give it a good mix so that the chicken is well-coated with the marinade. Cover the bowl and let it sit in the fridge for at least 30 minutes. If you have more time, let it marinate for a few hours or even overnight. The longer, the better!

Chicken Biryani

Step 2: Prepare the Rice

While the chicken is getting all the flavorful goodness, let’s focus on the rice. Wash the basmati rice thoroughly until the water runs clear. In a large pot, bring 4 cups of water to a boil. Add cloves, cardamoms, cinnamon stick, bay leaf, and salt. Add the rice and cook until it’s about 70% done. You want the rice to be slightly undercooked because it’ll cook more later. Drain the rice and set it aside.

Step 3: Fry the Onions

Now, it’s time to cry. Not because this recipe is difficult, but because we’re slicing onions. Heat oil or ghee in a large pot over medium heat. Add the sliced onions and fry them until they’re golden brown and crispy. This will take about 10-15 minutes. Remove half of the fried onions and set them aside for later.

Chicken Biryani

Step 4: Cook the Chicken

In the same pot with the remaining onions, add the cumin seeds and let them sizzle. Then, add the marinated chicken, green chilies, and chopped tomatoes. Cook until the chicken is no longer pink and the tomatoes are mushy. This should take about 15 minutes. Add the biryani masala and mix well.

Step 5: Layering the Biryani

Now comes the fun part – layering! Lower the heat and start layering the partially cooked rice over the chicken. Sprinkle the reserved fried onions, chopped coriander, and mint leaves on top. If you’re using saffron milk, drizzle it over the rice for that royal touch.

Step 6: Dum Cooking

Cover the pot with a tight-fitting lid. If your lid isn’t tight enough, seal the edges with dough or a heavy cloth. Cook on low heat for about 20-25 minutes. This slow cooking process is called “dum,” and it helps all the flavors meld together beautifully.

Step 7: Serve and Enjoy

Once the biryani is done, gently fluff up the rice with a fork. Serve it hot with a side of raita (yogurt dip) and enjoy the deliciousness.

Guideline Lines:

  • Don’t rush the marination – good things come to those who wait.
  • Cook the rice just right – not too mushy, not too hard.
  • Layer with love – each layer adds to the final flavor.
  • Dum is the key – patience during the final cook makes all the difference.

Congratulations, you’ve just made chicken biryani! Now sit back, relax, and bask in the glory of your culinary achievement. Bon appétit!

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