Chicken Biryani – Chicken Biryani is a timeless South Asian dish that perfectly embodies the rich culinary traditions of India and Pakistan. This aromatic and flavorful one-pot meal features fragrant basmati rice layered with tender, spiced chicken, caramelized onions, and a medley of herbs. The word “biryani” is derived from the Persian word birian, meaning “fried before cooking,” a nod to its ancient roots in Persian and Mughal cuisine.
What makes Chicken Biryani truly special is its combination of textures and flavors — the fluffy rice absorbs the essence of saffron, mint, and spices, while the juicy chicken adds depth and richness.
Recipe Overview
- Prep Time: 30 minutes
- Active Cooking Time: 45 minutes
- Resting Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Cuisines: Indian, Pakistani, Middle Eastern
- Course: Main Course
- Servings: 6
- Calories: Approximately 680 kcal per serving
Equipment
To prepare the perfect Chicken Biryani, you’ll need the following:
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Large heavy-bottomed pot or Dutch oven (for layering and cooking)
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Mixing bowls
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Fine mesh strainer (for washing rice)
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Frying pan (for caramelizing onions)
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Slotted spoon
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Aluminum foil or a tight-fitting lid
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Measuring cups and spoons
Ingredients
For the Chicken Marinade:
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1 kg (2.2 lbs) chicken, bone-in pieces
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1 cup yogurt (curd)
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2 tbsp ginger-garlic paste
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1 ½ tsp red chili powder
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1 tsp turmeric powder
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2 tsp garam masala
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1 tsp cumin powder
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2 tbsp lemon juice
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Salt, to taste
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A handful of chopped mint leaves
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A handful of chopped cilantro (coriander leaves)
For the Rice:
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2 cups basmati rice (aged)
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5 cups water
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3-4 green cardamoms
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2 bay leaves
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4 cloves
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1 cinnamon stick
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1 tsp salt
For Assembling and Cooking:
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2 large onions, thinly sliced
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4 tbsp ghee (clarified butter) or vegetable oil
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A pinch of saffron soaked in ¼ cup warm milk
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Additional mint and coriander leaves for garnish
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Fried onions for topping (optional)
Nutrition Information (Per Serving)
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Calories: 680 kcal
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Protein: 38 g
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Carbohydrates: 65 g
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Fat: 28 g
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Cholesterol: 110 mg
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Fiber: 3 g
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Sodium: 780 mg
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Sugar: 3 g
Note: Nutrition values may vary slightly depending on the ingredients and portion size.
Instructions
Step 1: Prepare and Marinate the Chicken
Clean the chicken thoroughly and pat it dry. In a large bowl, mix yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, cumin, lemon juice, salt, mint, and cilantro. Add the chicken pieces and coat them evenly.
Cover and marinate for at least 1 hour, or preferably overnight in the refrigerator. This allows the chicken to absorb all the spices, resulting in a deep and robust flavor.
Step 2: Prepare the Basmati Rice
Rinse the rice under cold water several times until the water runs clear to remove excess starch. Soak it for 20 minutes, then drain.
In a large pot, bring water to a boil with salt, cardamom, cloves, cinnamon, and bay leaves. Add the soaked rice and cook until it’s 70–80% done — the grains should still be slightly firm. Drain and set aside.
Step 3: Fry the Onions
In a heavy-bottomed pot, heat ghee or oil over medium heat. Add the thinly sliced onions and fry until golden brown and caramelized. Remove half the onions and set them aside for garnishing. The remaining onions will form the base layer for the biryani.
Step 4: Cook the Chicken
In the same pot, add the marinated chicken over the caramelized onions. Cook for 8–10 minutes, stirring occasionally, until the chicken starts to release its juices and becomes tender. You don’t need to cook it completely — it will finish cooking when layered with the rice.
Step 5: Layer the Biryani
Once the chicken is partially cooked, reduce the heat to low. Layer half of the partially cooked rice over the chicken. Sprinkle some saffron milk, mint leaves, coriander leaves, and fried onions. Add the remaining rice and repeat the garnishing. Drizzle a bit of ghee on top for extra flavor and aroma.
Step 6: Dum (Steam) Cooking
Seal the pot with aluminum foil or a tight-fitting lid to trap the steam. Cook on low heat for 25–30 minutes (you can place a tawa or griddle beneath the pot to prevent burning). This slow “dum” cooking method allows the rice to absorb all the flavors from the chicken and spices.
Step 7: Rest and Serve
Once cooked, let the biryani rest for 10–15 minutes before opening the lid. Gently fluff the rice using a fork, being careful not to break the grains.
Serve hot with raita (yogurt sauce), salad, or a side of boiled eggs for a complete meal.
Tips for Perfect Chicken Biryani
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Use aged basmati rice for long, non-sticky grains.
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Marinate overnight for a deeper flavor.
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Control the heat: Cook the biryani on a low flame during dum to prevent the bottom from burning.
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Don’t overcook the rice before layering — it should be firm enough to absorb the steam without turning mushy.
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Add saffron or kewra water for an authentic aroma and color.
Why This Dish Is Loved Worldwide
Chicken Biryani has transcended borders and become a global comfort food. From weddings in Hyderabad to street stalls in Karachi, it’s loved for its royal taste and celebratory nature. The layers of spiced chicken and fragrant rice symbolize culinary harmony — a balance of textures, colors, and aromas that captivate every sense
