This chicken biryani is one of my favorite dishes to cook when I want something rich, aromatic, and deeply satisfying. I love how tender chicken, fragrant basmati rice, warm spices, and fresh herbs come together in layers, creating a comforting meal that feels special every single time I make it.
Why You’ll Love This Recipe
I love this recipe because it delivers restaurant-style chicken biryani at home without being overwhelming. The flavors develop beautifully through marination and slow steaming, and the result is fluffy rice, juicy chicken, and incredible aroma. I also enjoy how customizable it is, making it perfect for both family meals and special occasions.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 kg chicken (bone-in, thighs and drumsticks preferred)
1 cup yogurt
3 tablespoons ginger garlic paste
1 cup tomato puree
3 tablespoons vegetable oil
2 tablespoons ghee
3 large onions, thinly sliced
2 teaspoons red chili powder
1 teaspoon turmeric powder
2 teaspoons garam masala powder
Salt to taste
1 teaspoon saffron strands
¼ cup hot milk
2 cups basmati rice
8 cups water
2 bay leaves
5 cloves
4 green cardamom pods
1 cup fresh mint leaves
1 cup fresh coriander leaves
Directions
I start by frying the sliced onions in oil until they turn deep golden brown, then set them aside for layering later. In a large bowl, I combine the chicken with yogurt, ginger garlic paste, tomato puree, red chili powder, turmeric, garam masala, and salt. I mix everything well and let the chicken marinate for at least 1 hour so it absorbs all the flavors.
While the chicken marinates, I soak the saffron in hot milk and rinse the basmati rice until the water runs clear. I then cook the rice in boiling water with bay leaves, cloves, and cardamom until it is about 70 percent cooked, before draining it.
In a heavy-bottomed pot, I add the marinated chicken and cook it for about 8–10 minutes until it begins to release oil and partially cooks through. I layer half the browned onions, mint, and coriander over the chicken, then spread the partially cooked rice on top. I finish with the remaining onions, herbs, saffron milk, and ghee.
I cover the pot tightly and cook on very low heat for about 20–25 minutes, allowing the biryani to steam gently. Once done, I let it rest for 10 minutes before fluffing the rice and serving.
Servings And Timing
This recipe serves about 6 people.
Preparation time is approximately 30 minutes, marination time is 1 hour, and cooking time is around 35 minutes, making the total time roughly 2 hours.
Storage/Reheating
I store leftover chicken biryani in an airtight container in the refrigerator for up to 3 days. When reheating, I sprinkle a little water over the rice and heat it covered, either on the stovetop or in the microwave, to keep it moist and fluffy.
FAQs
Can I make chicken biryani ahead of time?
Yes, I often make it a few hours in advance and gently reheat it before serving, which actually helps the flavors develop even more.
What type of rice works best for biryani?
I always use long-grain basmati rice because it stays fluffy and absorbs the spices beautifully.
Is marinating the chicken necessary?
I find marination essential because it tenderizes the chicken and ensures deep, well-rounded flavor.
How do I prevent the rice from becoming mushy?
I make sure the rice is only partially cooked before layering, as it finishes cooking during the steaming process.
What can I serve with chicken biryani?
I usually serve it with raita, a fresh salad, or a squeeze of lemon to balance the richness.
Conclusion
This chicken biryani is a recipe I come back to again and again because it never disappoints. I love how the layers of spices, herbs, rice, and chicken come together into a comforting yet impressive dish. With a little patience, I find that this biryani turns any meal into something truly memorable.
A classic, aromatic Indian rice dish featuring marinated chicken, fluffy basmati rice, warm spices, and fresh herbs layered together and slow-steamed to perfection. A rich, satisfying one-pot meal ideal for family dinners or special occasions.
Total Time:2 hours (includes marination)
Yield:6 servings
Ingredients
1 kg chicken (bone-in, thighs and drumsticks preferred)
1 cup yogurt
3 tablespoons ginger garlic paste
1 cup tomato puree
3 tablespoons vegetable oil
2 tablespoons ghee
3 large onions, thinly sliced
2 teaspoons red chili powder
1 teaspoon turmeric powder
2 teaspoons garam masala powder
Salt to taste
1 teaspoon saffron strands
¼ cup hot milk
2 cups basmati rice
8 cups water
2 bay leaves
5 cloves
4 green cardamom pods
1 cup fresh mint leaves
1 cup fresh coriander leaves
Instructions
Fry sliced onions in oil until deep golden brown. Set aside for layering.
Marinate chicken with yogurt, ginger garlic paste, tomato puree, red chili powder, turmeric, garam masala, and salt. Rest for at least 1 hour.
Soak saffron in hot milk. Rinse basmati rice until clear.
Boil rice in water with bay leaves, cloves, and cardamom until 70% cooked. Drain.
In a heavy-bottomed pot, cook marinated chicken for 8–10 minutes until partially cooked.
Layer half the fried onions, mint, and coriander over the chicken. Add rice on top, then remaining onions, herbs, saffron milk, and ghee.
Cover tightly and cook on low heat for 20–25 minutes to steam (dum).
Let rest 10 minutes, then fluff and serve.
Notes
Use bone-in chicken for deeper flavor and juicier meat.
Ensure rice is only 70% cooked before layering to avoid mushy texture.
Marination is key for tender, flavorful chicken.
Add a squeeze of lemon or serve with raita for balance.
Let biryani rest after cooking to allow flavors to settle.
