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Chicken Biryani Recipe

Emily Carter
A spiced, fragrant chicken and rice dish layered with deep flavors, caramelized onions, and saffron-infused richness.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 480 kcal

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.
This Chicken Biryani is the king of comfort food, packed with deep flavors and a rich aroma. If you’re still ordering takeout, fix your life and cook this instead!