Chicken Biryani Recipe
Chicken Biryani isn’t just food—it’s a full-blown experience. Aromatic spices, juicy chicken, and perfectly cooked basmati rice create a dish that screams royalty. Every bite hits with bold flavors, a hint of heat, and just the right amount of richness. It’s comfort food with an attitude, minus the overpriced restaurant bill. The chicken marinates in fragrant spices, the rice absorbs every ounce of flavor, and your kitchen ends up smelling like a dream. If you’re tired of bland meals, this dish has your back. Ready to make your taste buds feel fancy? Let’s cook some real biryani.
Chicken Biryani Recipe
A spiced, fragrant chicken and rice dish layered with deep flavors, caramelized onions, and saffron-infused richness.
Ingredients
For the Chicken Marinade:
- 2 chicken thighs bone-in, cut into pieces
- ½ cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon chili powder
- 1 teaspoon salt
- 1 tablespoon ginger-garlic paste
For the Rice:
- 2 cups basmati rice rinsed and soaked
- 4 cups water
- 1 teaspoon salt
- 2 bay leaves
- 4 cloves
- 3 green cardamom pods
- 1 cinnamon stick
For the Biryani Layers:
- 2 tablespoons ghee or butter
- 1 large onion thinly sliced
- 2 tomatoes finely chopped
- 1 teaspoon garam masala
- ½ teaspoon saffron soaked in ¼ cup warm milk
- 2 tablespoons fresh cilantro chopped
- 2 tablespoons mint leaves chopped
Instructions
- Marinate the chicken with yogurt, lemon juice, and spices. Let it rest for at least 30 minutes (overnight makes it better).
- Cook the rice by boiling it with spices and salt. Drain it at 70% doneness (it finishes cooking in layers).
- Caramelize the onions in ghee until golden brown. Remove half for garnishing.
- Cook the marinated chicken in the same pot until browned and partially cooked.
- Add chopped tomatoes and cook until soft and saucy.
- Layer time! Add half the rice over the chicken, followed by fried onions, herbs, and saffron milk.
- Repeat the layers, finishing with rice, onions, and herbs.
- Cover tightly and cook on low heat for 20 minutes until flavors meld.
- Fluff, serve, and enjoy with raita or a squeeze of lemon.
Notes
Nutritional Information (Per Serving)
- Calories: ~480
- Total Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
Vitamins & Minerals (Per Serving)
- Vitamin A: 15%
- Iron: 20%
- Calcium: 10%
- Potassium: 12%
- Folate: 22%
Extra Tips for the Best Biryani
- Use aged basmati rice for the best texture.
- Don’t overcook the rice—mushy biryani is a crime.
- Marinate longer for richer flavor.
- Add a few drops of kewra water for a royal touch.
- Resist the urge to stir—biryanis are layered, not mixed.
