Chicken Biryani Recipe is more than just a dish; it’s an experience. This one-pot meal is a celebration of flavors that brings warmth and comfort to any table.
With its origins rooted in the Mughal era, Biryani has evolved over centuries to become a beloved classic, each grain of rice and tender piece of chicken telling its own story of spices, tradition, and love.
Authentic Chicken Biryani Recipe combines basmati rice, marinated chicken, caramelized onions, saffron, and an intricate blend of spices like cardamom, cloves, and cinnamon, all layered and slow-cooked to perfection.
This dish doesn’t just taste amazing—it’s also a treat for the senses, with its wonderful aroma and beautiful colors.
Across India, from the royal kitchens of Hyderabad to the bustling streets of Kolkata, Traditional Chicken Biryani Recipe has taken on unique regional flavors. Whether you’re enjoying the rich, yogurt-marinated Hyderabadi Biryani or the milder Kolkata version, each bite reminds you of India’s rich and varied food traditions.
Whether you’re enjoying it at a family gathering, a festive occasion, or just a cozy meal at home, Spicy Chicken Biryani never fails to impress.
It’s a true comfort food that can transport you to a world of rich tastes and aromas with every spoonful!
Chicken Biryani Recipe – Make Authentic Indian Biryani at Home
About The Recipe
Welcome back to Nita's Platter! If you’re a fan of Indian cuisine, you know that Indian Chicken Biryani is more than just a dish; it’s a beloved classic packed with history, flavor, and aroma.
This recipe brings together marinated chicken, fragrant basmati rice, and a special blend of spices to create layers of flavor in every mouthful.
At Nita’s Platter, I’ve focused on making this recipe accessible without compromising on the rich, authentic taste that defines a great biryani.
Whether you’re new to Traditional Chicken Biryani Recipe or looking to perfect your technique, I’ll guide you through each step, from marinating the chicken to layering and cooking the rice to perfection.
Get ready to fill your kitchen with the amazing aroma of spices and enjoy the comforting, flavorful taste of homemade Chicken Biryani.
Essential Ingredients for Chicken Biryani
For the Chicken Marination:
For the Rice:
For the Spice paste:
For the Biryani:
For Garnishing and Serving:
How to Cook Chicken Biryani (Step-by-Step Guide)
All Ingredients
Marinate the Chicken
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In a large bowl, combine the chicken pieces with yogurt, ginger garlic paste, red chili powder, turmeric, garam masala, lemon juice, and salt.
Marination Time: For the best flavor, marinate the chicken for at least 1-2 hours or overnight in the refrigerator if possible. -
Mix well, ensuring the chicken is fully coated. Cover with cling wrap and marinate for at least 30 minutes, or ideally overnight in the refrigerator for enhanced flavor.
Cook the Rice
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Take 1 ½ cups of basmati rice and rinse under cold water until the water runs clear to remove excess starch.
Long-grain basmati rice is preferred for biryani due to its aroma and ability to remain separate after cooking. -
In a large pot, take 5 cups of water and make it boil.
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Add the cardamom, cinnamon, cloves, bay leaf, salt, and a lemon slice.
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Add the rice to the boiling water and cook for about 7-8 minutes until it's 70-80% cooked (the rice should still be firm).
Cook the rice until it's about 70% done (parboiled) to ensure it doesn't become mushy when layered with the chicken. -
Drain the rice and set it aside.
Prepare the Spice paste
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In a bowl, combine cumin powder, coriander powder, garam masala, chili powder.
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Add a little water and mix well to form a paste.
Frying the Onion slices
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In a large, heavy-bottomed deep pan, heat 3 tablespoons of ghee or oil over medium heat.
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Add half of the sliced onions and fry until golden brown and caramelized. Remove them and set them aside for garnishing and toppings.
Cooking the base of Biryani
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In the same heated pan, add dry spices: red chili, bay leaves, cinnamon sticks, and fennel seeds. Sauté for about a minute, stirring constantly until the spices become fragrant and aromatic.
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Next, add the remaining chopped onions along with chopped ginger and garlic to the pan. Sauté the mixture until the onions are soft and translucent, about 3-5 minutes, allowing the flavors to meld beautifully.
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Add the marinated chicken to the pan, ensuring it’s evenly distributed. Continue stirring as you add the spice paste prepared earlier.
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Cook until the chicken releases its juices and simmers in the liquid.
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After 15 to 20 minutes, you’ll notice the chicken darkening and the gravy thickening. Keep steering occasionally.
Layer the Biryani
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Our chicken base is ready, infused with rich flavors. Now, it’s time to layer the biryani. Add a layer of partially cooked rice over the chicken. Ensure the rice is evenly distributed to create a uniform layer. This will let the rice soak up the chicken's flavors as it finishes cooking. Handle the rice gently to avoid breaking the grains.
When layering the rice, you can add a few whole spices (like cardamom, cloves, or star anise) for extra aroma, it's completely optional though. Additionally, Cooking on low heat allows the flavors to develop fully and prevents the biryani from burning at the bottom. -
Sprinkle a handful of chopped cilantro and fried onions.
Optional: Add Saffron strands soaked in 2 tbsp warm milk for aromatic fragrance and colour.
Cook the Biryani and Serve
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Cover the pan with a tight-fitting lid, sealing the edges with dough if needed to trap the steam. Cook on low heat for about 10-15 minutes, allowing the flavors to meld together and the rice to fully cook and absorb the spices.
To create a dum effect, seal the pot with dough or a tight-fitting lid while cooking the biryani. This traps steam and helps the flavors meld together. -
Once cooked, let the biryani rest for 5 minutes before opening the lid. Gently fluff the rice with a fork and mix the chicken layers.
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Garnish with the reserved fried onions, cilantro and Serve hot with raita, pickle, or a side salad.
Servings 4
- Amount Per Serving
- Calories 292kcal
- % Daily Value *
- Total Fat 9.4g15%
- Saturated Fat 1.7g9%
- Trans Fat 0.1g
- Cholesterol 48mg16%
- Sodium 419mg18%
- Potassium 461.7mg14%
- Total Carbohydrate 31g11%
- Dietary Fiber 1.4g6%
- Sugars 3.2g
- Protein 20g40%
- Calcium 26 mg
- Iron 1.7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
Tips for Perfect Chicken Biryani
- Soak the rice for 20–30 minutes and cook it until it is 70–80% done to keep it fluffy.
- Marinate chicken for 2–4 hours with yogurt, spices, and lemon juice for deep flavor.
- Layer the chicken, rice, fried onions, and herbs alternately to achieve even flavor.
- Make sure to seal the pot and cook on low heat to let flavors meld beautifully.
- Avoid excess water to prevent mushy biryani; rely on chicken juices.
