Chicken Biryani is one of the most beloved dishes in South Asian cuisine, known for its fragrant aroma, layers of spiced chicken, and perfectly cooked basmati rice. It’s a one-pot wonder, perfect for celebrations or any time you want to treat yourself to something delicious. Below is a detailed recipe to guide you in making authentic chicken biryani at home.
A pinch of saffron soaked in 2 tablespoons warm milk (optional)
1/4 cup ghee (clarified butter) or oil
1 teaspoon biryani masala (optional)
Instructions
Step 1: Marinate the Chicken
In a large bowl, combine the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, cumin, coriander, garam masala, salt, lemon juice, and oil.
Mix well, ensuring the chicken is thoroughly coated. Cover and refrigerate for at least 1 hour (or overnight for best results).
Step 2: Prepare the Rice
Rinse the basmati rice several times under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
In a large pot, bring 4 cups of water to a boil. Add salt, green cardamom, cloves, bay leaves, and cinnamon stick.
Add the soaked and drained rice to the boiling water. Cook until the rice is 70-80% done (the grains should be slightly firm). Drain the water and set the rice aside.
Step 3: Fry the Onions
Heat ghee or oil in a large, heavy-bottomed pot. Add the sliced onions and sauté over medium heat until they turn golden brown and crispy. Remove half of the fried onions and set them aside for garnishing.
Step 4: Cook the Marinated Chicken
In the same pot with the remaining fried onions, add the marinated chicken along with any leftover marinade. Cook over medium heat until the chicken is halfway cooked (about 10-15 minutes). The oil should start to separate from the gravy.
Step 5: Layering the Biryani
Preheat the oven to 180°C (350°F) if you plan to bake the biryani. Alternatively, you can cook it on the stovetop.
On top of the partially cooked chicken, sprinkle half of the chopped coriander, mint leaves, and green chilies.
Gently spread half of the cooked rice over the chicken layer. Drizzle half of the saffron milk, if using, along with some fried onions.
Add another layer of rice, followed by the remaining saffron milk, coriander, mint leaves, and fried onions.
Optionally, sprinkle a teaspoon of biryani masala for an extra burst of flavor.
Drizzle some melted ghee over the top.
Step 6: Dum Cooking (Steaming)
Oven Method: Cover the pot with foil and place it in the preheated oven for 30 minutes.
Stovetop Method: Cover the pot with a tight-fitting lid. Place it on a tawa (flat griddle) over low heat for 20-30 minutes to allow the biryani to steam (dum).
Step 7: Serve
Once done, let the biryani rest for 10 minutes before opening the lid.
Gently fluff the rice with a fork to mix the layers without breaking the grains.
Serve hot with raita, salad, or your favorite curry.
Tips for Perfect Biryani
Marinate the chicken for as long as possible to enhance its flavor.
Use good-quality, aged basmati rice for a fragrant and fluffy texture.
Do not overcook the rice during the parboiling stage; it should be firm to the bite.
For an authentic taste, cook the biryani on dum (slow steam cooking) to allow all the flavors to meld together.
Suggested Sides for Biryani
Raita: A refreshing yogurt-based side with cucumber, onions, and a sprinkle of cumin.
Green Salad: Freshly chopped tomatoes, onions, cucumbers, and lemon wedges.
Pickles: A spicy Indian pickle like mango or lime adds a tangy kick.
Enjoy your homemade chicken biryani—an aromatic, mouth-watering dish that will surely impress your family and friends!