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| The Best Chicken Biryani Recipe (Step by Step Video Recipe) |
This chicken biryani recipe features succulent, juicy pieces of chicken that are cooked in a yogurt marinade and then layered with crispy onions, coriander, mint, and basmati rice, creating a dish the entire family will enjoy. I have broken down the process step by step and made a recipe video for this chicken biryani so you can replicate this restaurant-style biryani at home!
Biryani in India doesn't just mean biryani. There are variations across the length and breadth of the country. There is Hyderabadi biryani (which is what I am sharing today) where the biryani has a lot of gravy or masala and is cooked slowly with rice in a sealed pot. Then there is the Muslim wedding biryani, which has less masala but is packed with flavor, mostly from whole spices; the Kerala biryani, donne biryani from Karnataka, and many more.
In every form, biryani is delicious and is almost like a one-pot meal that's enjoyed by families and eaten together - like a celebration!
But I have to be 100% honest with you. I had never made chicken biryani before I decided to share this recipe. And I was convinced because so many of you requested a legit/authentic biryani recipe that was also relatively easy.
We are biryani lovers, mostly mutton biryani, but this chicken biryani really changed our minds.
The first time I attempted it, I was nervous because it seemed so difficult and daunting, and it looked like there were a gazillion steps. So I took a deep breath and decided to break them down for you.
In India, biryani doesn't just mean biryani. There are variations across the length and breadth of the country. There's Hyderabadi biryani (which is what I'm sharing today) where the biryani has a lot of gravy or masala and is cooked slowly with rice in a sealed pot. Then there's Muslim wedding biryani, which has less masala but is packed with flavor mostly from whole spices; Kerala biryani, donne biryani from Karnataka, and many more.
In every form, biryani is delicious and is almost like a one-pot meal that's enjoyed by families and eaten together - like a celebration!
But I have to be 100% honest with you. Before deciding to share this recipe, I had never made chicken biryani. And I was convinced because so many of you requested a legit/authentic biryani recipe that was also relatively easy.
And we are biryani lovers. Mostly mutton biryani, but this chicken biryani really changed our minds.
The first time I attempted it, I was nervous because it seemed so difficult and daunting, and it looked like there were a gazillion steps. So, I took a deep breath and decided to break them down for you.
Ingredients for Chicken Biryani
Here’s everything you’ll need to make biryani:
- Chicken: Use bone-in pieces for the best flavor.
- Yogurt: This tenderizes the chicken and adds flavor.
- Spices: Whole spices like cloves, cardamom, and cinnamon.
- Herbs: Fresh coriander and mint for layering.
- Onions: Thinly sliced and fried until crispy.
- Rice: High-quality basmati rice.
- Ghee: For cooking and layering.
- Saffron: Soaked in warm milk for color and aroma.
Ingredients
- Chicken: I prefer using only thighs and drumsticks for chicken biryani because they stay juicy and don’t overcook during the long cooking process. For me, chicken breast is a big no-no because it will dry out and become rubbery.
- Yogurt: Greek yogurt, plain yogurt, or homemade curd/yogurt works well. It acts as a tenderizer and adds some tanginess to the spices.
- Fried Onions: Also known as birista, I have outlined the process of making fried onions at home below.
- Tip: Packaged fried onions are easily available these days and are a more convenient option. To store large quantities of fried onions, place them in an airtight container and freeze them for later use.
- Tomato Puree: Used in the marinade for flavor and taste.
- Ginger Garlic Paste: Simply grind ginger and garlic together. I recommend making it at home, but if you’re in a hurry, store-bought works too.
- Whole Spices: Bay leaf, cloves, green cardamom, and saffron (for that distinct orange color). These form the base of the flavor and give the biryani that signature aroma that wafts out as soon as you open the pot.
- Ground Spices: Red chili powder (use a mix of paprika and cayenne if living outside India), turmeric powder, and garam masala powder.
- Tip: For the best flavor and aroma, I highly recommend making garam masala yourself. Don’t worry, it’s quite easy to make, and I have a recipe to help you with it. I usually prepare a jar once a month so it stays fresh and more aromatic whenever I use it.
The Best Chicken Biryani Recipe (Step by Step Video Recipe)
This chicken biryani recipe includes succulent, juicy pieces of chicken that are cooked in a yogurt marinade and then layered with crispy onions, coriander, mint, and basmati rice, providing you with a dish that the entire family will enjoy. I've broken down the process step by step and created a recipe video for this chicken biryani so that you can make this restaurant-style biryani at home!
In India, biryani doesn't just mean biryani. There are variations across the length and breadth of the country. There's Hyderabadi biryani (which is what I'm sharing today) where the biryani has a lot of gravy or masala and is cooked slowly with rice in a sealed pot. Then there's Muslim wedding biryani, which has less masala but is packed with flavor mostly from whole spices; Kerala biryani, donne biryani from Karnataka, and many more.
In every form, biryani is delicious and is almost like a one-pot meal that's enjoyed by families and eaten together - like a celebration!
But I have to be 100% honest with you. Before deciding to share this recipe, I had never made chicken biryani. And I was convinced because so many of you requested a legit/authentic biryani recipe that was also relatively easy.
And we are biryani lovers. Mostly mutton biryani, but this chicken biryani really changed our minds.
The first time I attempted it, I was nervous because it seemed so difficult and daunting, and it looked like there were a gazillion steps. So, I took a deep breath and decided to break them down for you.
In India, biryani doesn't just mean biryani. There are variations across the length and breadth of the country. There's Hyderabadi biryani (which I am sharing today) where the biryani has a lot of gravy or masala and is cooked slowly with rice in a sealed pot. Then there's Muslim wedding biryani, which has less masala but is packed with flavor mostly from whole spices; Kerala biryani, donne biryani from Karnataka, and many more.
In every form, biryani is delicious and is almost like a one-pot meal that's enjoyed by families and eaten together - like a celebration!
But I have to be 100% honest with you. Before deciding to share this recipe, I had never made chicken biryani. And I was convinced because so many of you requested a legit/authentic biryani recipe that was also relatively easy.
And we are biryani lovers. Mostly mutton biryani, but this chicken biryani really changed our minds.
The first time I attempted it, I was nervous because it seemed so difficult and daunting, and it looked like there were a gazillion steps. So, I took a deep breath and decided to break them down for you.
watch the recipe video
Ingredients for Chicken Biryani
Here's everything you'll need to make biryani:
- Chicken: I prefer using only thighs and drumsticks for chicken biryani because they stay juicy and don’t overcook during the long cooking process. For me, chicken breast is a big no-no because it will dry out and become rubbery.
- Yogurt: Greek yogurt, plain yogurt, or homemade curd/yogurt works well. It acts as a tenderizer and adds some tanginess to the spices.
- Fried Onions: Also known as birista, I have outlined the process of making fried onions at home below.
- Tip: Packaged fried onions are easily available these days and are a more convenient option. To store large quantities of fried onions, place them in an airtight container and freeze them for later use.
- Tomato Puree: Used in the marinade for flavor and taste.
- Ginger Garlic Paste: Simply grind ginger and garlic together. I recommend making it at home, but if you’re in a hurry, store-bought works too.
- Whole Spices: Bay leaf, cloves, green cardamom, and saffron (for that distinct orange color). These form the base of the flavor and give the biryani that signature aroma that wafts out as soon as you open the pot.
- Ground Spices: Red chili powder (use a mix of paprika and cayenne if living outside India), turmeric powder, and garam masala powder.
- Tip: For the best flavor and aroma, I highly recommend making garam masala yourself. Don’t worry, it’s quite easy to make, and I have a recipe to help you with it. I usually prepare a jar once a month so it stays fresh and more aromatic whenever I use it.
Coursemen Course:
| Course | Indian Cuisine |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 6 portions |
| Calories | 721 kcal |
| Author | Richa |
Ingredients
Fried Onions (Note 1)
- 2 large onions
- ½ cup vegetable oil
Chicken Marinade:
- 700 grams chicken thighs and drumsticks, boneless and skinless (Note 2)
- ¾ cup yogurt or hung curd
- ¼ cup tomato puree
- ¼ cup vegetable oil
- 1 tbsp ginger garlic paste, finely chopped ginger and garlic
- 1 tbsp red chili powder, 1 tsp paprika + 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- 2 tbsp brown onions
- 1 ¼ tsp salt
Saffron:
- 2 tbsp warm milk
- 10-15 saffron strands
Parboiled Rice (70% cooked):
- 2 cups basmati rice (Note 3)
- 6 cups water
- 2 tbsp salt
- 1 bay leaf
- 5-6 cloves
- 2-3 cardamom pods
Other Biryani Ingredients:
- 1 cup fresh mint leaves
- 1 cup cilantro
- 1 ½ tbsp ghee or butter
To Serve:
- Crispy fried onions
- Onion raita
Instructions
- Preparing Fried Onions: Pat dry the onions and, if time permits, leave them on a kitchen towel for 15-20 minutes to dry. Heat oil in a pan and add the onions. Fry them on medium heat for about 15 minutes until they turn deep golden brown without burning. Remove them to a paper towel and set aside. These can be made ahead and stored overnight in an airtight container. Using burnt onions will give the biryani a bitter taste. Store-bought fried onions/shallots can also be used and are readily available in major supermarkets, Indian, and Asian stores.
- Chicken Marinade: Mix all ingredients together and marinate for at least two hours or overnight for best results.
- Preparing Saffron Milk: Soak saffron strands in warm milk and lightly rub them with the back of a spoon. Set aside.
- Parboiling Rice: Bring water to a boil, add salt, whole spices, and basmati rice. Cook for exactly 5 minutes and drain thoroughly, ensuring all the spices remain in the rice. The rice should be about 70% cooked, which can be checked by pressing a grain of rice between two fingers - it should still be raw in the middle.
- Layering and Cooking Chicken Biryani: Heat a heavy-bottomed pot like a Dutch oven and add the chicken. Cook for 4 minutes and then flip the pieces once. Cover and cook for 3 more minutes. Turn off the heat. Scatter half the fried onions over the chicken, then sprinkle all the cilantro and mint leaves. Layer the rice over the mint and cilantro, and finally drizzle the saffron milk and ghee over the rice. Cover and cook on low heat for 20 minutes – this helps steam the rice, cook it fully, and finish cooking the chicken. (Note 4)
- Serving: Once the biryani is cooked, let it sit for 5-10 minutes and finish by scattering the remaining onions on top. Serve hot by digging deep with a spoon to get all the layers.
Notes
- Many restaurants use whole chicken cut into medium pieces for making biryani to cut costs. Chicken breast pieces tend to dry out during the long cooking process, which is why I recommend using only chicken thighs and drumsticks for making biryani at home. Ask your butcher to divide each chicken leg into thigh and drumstick sections. Leaving the bone in keeps the chicken juicy.
- Making brown onions can be time-consuming and tricky; you can use store-bought fried onions instead. Just ensure they are not fried in batter. If you are in India, you can purchase them online here, and if you are outside India, you can buy them here. They are also available in major supermarkets, Asian, and Indian stores.
- When buying basmati rice, ensure you buy rice labeled as basmati, not just long-grain rice. Basmati rice is aromatic and has slightly thinner grains compared to long-grain rice. Authentic basmati rice gives biryani its distinctive flavor and taste.
- During the final step of layering and cooking the biryani, all the ingredients are well-cooked. Steam the biryani on low heat for 20 minutes until everything is cooked. If you don’t have a heavy-bottomed pot and are using a regular pot, you can place it on a griddle and then on the stove over medium heat to prevent the chicken from burning. The griddle provides some separation between the flame and the pot and provides the correct heat source.
Nutrition Calories: 721 kcal | Carbohydrates: 59 g | Protein: 22 g | Fat: 45 g | Saturated Fat: 29 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 10 g | Trans Fat: 1 g | Cholesterol: 74 mg | Sodium: 2928 mg | Potassium: 485 mg | Fiber:
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