Authentic Indian Chicken Biryani Recipe
Experience the rich flavors of Indian cuisine with this aromatic and satisfying chicken biryani.
This dish combines tender chicken marinated in yogurt and spices with fragrant basmati rice, creating a harmonious blend of textures and tastes.
Authentic Chicken Biryani Recipe: A Delicious Indian Rice Dish Full of Flavor
Chicken biryani is a truly mouthwatering Indian dish that brings together tender, marinated chicken and the delicious aroma of basmati rice infused with spices.
This rich and flavorful recipe is a celebration of bold tastes and comforting textures.
The chicken is lovingly marinated in creamy yogurt and a medley of traditional Indian spices, then gently simmered until it becomes incredibly juicy and succulent.
The rice, long-grained and delicately fragrant, is cooked with, cumin and coriander seeds, each spice adding its own magic.
As the layers of rice and chicken come together, the flavors mingle beautifully, creating a dish that is both hearty and aromatic.
Every bite is a burst of spice, warmth, and love—perfect for family gatherings or when you simply crave something special.
Chicken biryani is not just a meal, it’s an experience that lingers on the palate and in the memory.
Ingredients for Authentic and Flavorful Chicken Biryani
Here is a detailed list of ingredients to prepare a rich, aromatic, and delicious homemade chicken biryani. These carefully selected spices and ingredients ensure every bite is bursting with authentic Indian flavors:
- 4 large onions – thinly sliced, ideal for caramelizing and layering into the biryani
- 3 to 4 chicken thighs – skinless, bone-in preferred for added flavor and tenderness
- 4 fresh tomatoes – finely chopped or puréed to create a rich, spiced sauce base
- 4 garlic cloves – minced, for a deep aromatic flavor
- Salt – to taste
- ½ tsp ground coriander seeds – adds a citrusy, nutty flavor
- ½ tsp black pepper – freshly ground for a warm heat
- 1/4 tsp turmeric powder
- 7 green cardamom pods – lightly crushed to release their fragrant aroma
- 1 black cardamom pod – crushed, for a smoky depth
- 5 cloves – aromatic and slightly sweet
- 1 stick of cinnamon – adds warmth and complexity
- ½ tsp fresh ginger – finely chopped for zing and freshness
- ½ tsp cumin seeds – for an earthy base note
- 2 tbsp garam masala – a warm, balanced spice mix that brings everything together
- 1 tbsp lemon juice – to brighten and tenderize the chicken
- 150 to 200 ml plain natural yogurt – creamy, for marinating and tenderizing the chicken
- 1 small bunch of fresh coriander – chopped, to add freshness and aroma
- A few fresh mint leaves – for a refreshing herbal touch
- 6 tbsp oil – for cooking the onions and browning the chicken
For the Rice:
- Basmati rice: 2 cups
- Salt: To taste
- Seeds : Coriander and cumin.
- Water: As needed for boiling
Step-by-step to prepare a delightful chicken biryani
Preparing the Rice:
- Rinse Rice: Wash the basmati rice several times until the water runs clear.
- Soak Rice: Soak the rice in cold water for 30 minutes.
- Boil Rice: In a separate pot, bring water to a boil, add salt and seeds, then add the drained rice. Cook for 2–3 minutes until the rice is partially cooked.
- Drain Rice: Drain the rice and set aside.
Step-by-Step Instructions for Making Chicken Biryani
Follow these easy, detailed steps to create a flavorful and authentic chicken biryani at home:
1. Marinate the Chicken
- Place the chicken thighs in a large mixing bowl.
- Add the following ingredients: plain natural yogurt, vegetable oil, minced garlic, fresh ginger, tomatoes puréed, turmeric, garam masala, ground coriander, ground cumin seeds, cinnamon stick, crushed green and black cardamom pods, salt, and fresh lemon juice.
- Mix everything thoroughly to ensure the chicken is evenly coated with the marinade.
- Cover the bowl and refrigerate for at least 2 hours, ideally overnight for the best flavor infusion.
2. Prepare the Fried Onions
- Heat 6 tablespoons of oil in a large pan over medium heat.
- Add the thinly sliced onions and cook for 10–15 minutes, stirring occasionally, until they turn deep golden brown.
- Be careful not to let them burn—burnt onions will make the biryani taste bitter.
- Once ready, remove the onions using a slotted spoon and set aside in a bowl.
3. Cook the Marinated Chicken
- Remove the marinated chicken from the refrigerator.
- In the same pan (with the oil from the onions), add the chicken pieces.
- Pour in 3 tablespoons of water and stir gently.
- Cook over medium heat for 20 minutes, to cook the chicken.
4. Layer the Biryani
- Grease a large baking or cast iron dish with ghee or butter.
- Spread half of the cooked, partially boiled basmati rice evenly at the bottom.
- Layer half of the chicken mixture on top of the rice to fully cover it.
- Sprinkle with chopped fresh coriander (cilantro), mint leaves, and the fried onions.
- Add the remaining rice on top and gently flatten the surface.
5. Add Final Touches
- In a small bowl, mix a few strands of saffron or turmeric powder with warm milk and let it steep for 1 minute.
- Drizzle the saffron milk over the top layer of rice.
- Finish with a spoonful of melted ghee for richness.
6. Steam the Biryani (Dum Cooking)
- Cover the dish with a lid, leaving a very small gap to release steam.
- As soon as you see steam escaping, seal the lid completely.
- Reduce the heat to low and cook for 20 minutes.
- After cooking, turn off the heat and let the biryani rest for 10 minutes with the lid on.
7. Garnish and Serve
- Fluff the rice gently with a fork.
- Garnish with a bit more fresh coriander if desired.
- Serve hot with the remaining cooked chicken, natural yogurt or cucumber raita on the side.
Cooking Tips for a Delicious Chicken Biryani
Want to take your chicken biryani to the next level? These expert cooking tips will help you achieve a restaurant-quality dish at home:
1. Use Good Quality Basmati Rice : Always choose long-grain basmati rice for biryani. Soak it for 30 minutes before cooking to ensure fluffy, separated grains.
2. Marinate the Chicken Well : Marinate the chicken for at least 2 hours—or overnight if possible. This helps tenderize the meat and allows the spices to deeply penetrate for maximum flavour.
3. Caramelize the Onions Properly : Golden, caramelized onions add a rich, slightly sweet depth to the biryani. Take your time here, and don’t rush this step.
4. Don’t Overcook the Rice : Parboil the rice until it’s about 70% cooked. It will finish cooking during the final steaming process, ensuring perfect texture.
5. Layer Thoughtfully : Layering is key! Alternate between rice, chicken, herbs, and fried onions to ensure flavor in every bite.
6. Use Saffron for Color & Aroma : Soak a pinch of saffron in warm milk and drizzle it over the top layer of rice. It adds both fragrance and that signature golden hue.
7. Seal the Pot for Dum Cooking : Once layered, seal the pot with foil or a tight-fitting lid to trap steam. This slow “dum” method infuses the rice with all the flavors and keeps everything moist.
8. Let It Rest Before Serving : After cooking, let the biryani sit for 10 minutes with the lid on. This resting period helps the flavors settle and the rice firm up.
9. Garnish Wisely : Top with fresh herbs like coriander or mint and serve with natural yogurt or cucumber raita for a cooling contrast.
These small but essential steps will ensure your chicken biryani turns out beautifully spiced, balanced, and absolutely delicious every single time.
Other recipes to try
- Creamy truffle mushroom tagliatelle pasta
- One pot creamy tomato beef pasta
- French boeuf bourguignon-beef bourguignon recipe
Chicken Biryani recipe
Ingredients
- 4 large onions
- 3 to 4 chicken thighs
- 4 fresh tomatoes
- 4 garlic cloves
- Salt
- ½ tsp ground coriander seeds
- ½ tsp black pepper
- 1/4 tsp turmeric powder
- 7 green cardamom pods
- 1 black cardamom pod
- 5 cloves
- 1 stick of cinnamon
- ½ tsp fresh ginger
- ½ tsp cumin seeds
- 2 tbsp garam masala
- 1 tbsp lemon juice
- 150 to 200 ml plain natural yogurt
- 1 small bunch of fresh coriander
- A few fresh mint leaves
- 6 tbsp oil
For the Rice:
- 2 cups Basmati rice:
- Salt To taste
- Water: As needed for boiling
Instructions
Preparing the Rice:
- Rinse Rice: Wash the basmati rice several times until the water runs clear.
- Soak Rice: Soak the rice in cold water for 30 minutes.
- Boil Rice: In a separate pot, bring water to a boil, add salt, and then add the drained rice. Cook for 2–3 minutes until the rice is partially cooked.
- Drain Rice: Drain the rice and set aside.
Marinate the Chicken
- Place the chicken thighs in a large mixing bowl.
- Add the following ingredients: plain natural yogurt, vegetable oil, minced garlic, fresh ginger, tomatoes puréed, turmeric, garam masala, ground coriander, ground cumin seeds, cinnamon stick, crushed green and black cardamom pods, salt, and fresh lemon juice.
- Mix everything thoroughly to ensure the chicken is evenly coated with the marinade.
- Cover the bowl and refrigerate for at least 2 hours, ideally overnight for the best flavor infusion.
Prepare the Fried Onions
- Heat 6 tablespoons of oil in a large pan over medium heat.
- Add the thinly sliced onions and cook for 10–15 minutes, stirring occasionally, until they turn deep golden brown.
- Be careful not to let them burn—burnt onions will make the biryani taste bitter.
- Once ready, remove the onions using a slotted spoon and set aside in a bowl.
Cook the Marinated Chicken
- Remove the marinated chicken from the refrigerator.
- In the same pan (with the oil from the onions), add the chicken pieces.
- Pour in 3 tablespoons of water and stir gently.
- Cook over medium heat for 20 minutes, to cook the chicken.
Layer the Biryani
- Grease a large baking or cast iron dish with ghee or butter.
- Spread half of the cooked, partially boiled basmati rice evenly at the bottom.
- Layer half of the chicken mixture on top of the rice to fully cover it.
- Sprinkle with chopped fresh coriander (cilantro), mint leaves, and the fried onions.
- Add the remaining rice on top and gently flatten the surface.
Add Final Touches
- In a small bowl, mix a few strands of saffron or turmeric powder with warm milk and let it steep for 1 minute.
- Drizzle the saffron milk over the top layer of rice.
- Finish with a spoonful of melted ghee for richness.
Steam the Biryani (Dum Cooking)
- Cover the dish with a lid, leaving a very small gap to release steam.
- As soon as you see steam escaping, seal the lid completely.
- Reduce the heat to low and cook for 20 minutes.
- After cooking, turn off the heat and let the biryani rest for 10 minutes with the lid on.
Garnish and Serve
- Fluff the rice gently with a fork.
- Garnish with a bit more fresh coriander if desired.
- Serve hot with the remaining cooked chicken, natural yogurt or cucumber raita on the side.
