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Chicken Biryani

Aromatic, delicious, and spicy one-pot chicken Biryani, made with basmati rice, spices, chicken, and herbs. This is a beginners' recipe and can be made with ease.
The secret lies in a well-seasoned yogurt marinade and carefully browning the onions without burning them.
Prep Time45 minutes
Cook Time40 minutes
Marination Time1 hour
Total Time2 hours 25 minutes
Servings: 4
Author: Swasthi Shreekanth - Indian Healthy Recipes

Ingredients

For the Chicken Marinade:

  • 18 oz (500g) chicken bone-in or boneless skinless, cut into pieces
  • 3 Tbsp plain yogurt Indian curd, not sour
  • 1¼ Tbsp ginger garlic paste
  • ¾ Tbsp garam masala or biryani masala
  • ½ to 1 tsp red chili powder
  • ¼ tsp ground turmeric
  • 1 Tbsp lemon juice
  • ½ tsp salt

For the Rice:

  • 2 cups premium aged basmati rice
  • 1 bay leaf
  • 4 green cardamoms
  • 6 cloves
  • 1 1-inch cinnamon stick
  • 1 star anise
  • ¾ tsp shahi jeera (caraway seeds)
  • Water & Salt for boiling

For the Gravy & Layering:

  • 2 Tbsp ghee or oil
  • 1 large onion very thinly sliced
  • 1 green chili slit
  • ¼ cup fresh mint leaves finely chopped
  • 1 pinch saffron strands soaked in 2 tbsp warm milk (optional)

Instructions

Marinate the Chicken

  • Make a few shallow slits in the chicken pieces.
  • Combine all marinade ingredients in a large bowl, mix well, and coat the chicken.
  • Cover and let it rest for at least 1 hour (or overnight in the refrigerator).

Prep the Rice & Saffron

  • Rinse the basmati rice at least 3 times until the water runs clear.
  • Soak the rice in fresh water for 30 minutes, then drain entirely.
  • If using saffron, steep a pinch of threads in 2 tablespoons of warm milk.

Fry the Aromatics & Cook Chicken

  • Heat ghee or oil in a heavy-bottomed pot or handi over medium heat.
  • Add the sliced onions. Fry them, stirring constantly, until they are uniformly golden brown. Be careful not to burn them, as they will turn bitter. Set aside a quarter of the fried onions for garnish.
  • Add the whole spices (bay leaf, cardamoms, cloves, cinnamon, star anise, shahi jeera) and the slit green chili to the remaining oil. Sauté for 1 minute until fragrant.
  • Add the marinated chicken and sear for 5 minutes until the meat turns pale.
  • Lower the flame completely, cover the pot, and cook until the chicken is tender and soft. (The chicken will cook in its own juices and the yogurt).

Par-boil the Rice

  • While the chicken cooks, bring a large pot of water to a rolling boil.
  • Add a bit of salt (the water should taste slightly salty).
  • Add the soaked and drained rice. Cook on medium-high heat until the rice is ¾ cooked (around 4–5 minutes; it should still have a bite in the center). Drain completely.

Assemble & Dum (Steam)

  • Layer the partially cooked rice evenly over the cooked chicken base.
  • Top with the reserved fried onions, chopped mint leaves, and drizzle the saffron milk over the surface.
  • Seal the pot tightly with aluminum foil or a damp clean cloth, then place the lid firmly on top to trap the steam.
  • Cook on super low heat for 20 minutes. Turn off the heat and let the pot sit, unopened, for another 10 minutes.
  • Gently fluff the layered biryani with a fork or silicone spatula before serving. Enjoy hot alongside a refreshing cucumber raita!