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Best Chicken Biryani Recipe served in a clay bowl with saffron rice and herbs

Best Chicken Biryani Recipe Ever

This authentic chicken biryani recipe combines tender marinated chicken, aromatic basmati rice, and rich Indian spices cooked using the traditional dum method. Each layer bursts with flavor — perfect for family dinners or festive celebrations. Discover how to make the best biryani at home with step-by-step guidance.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Indian
Servings 6
Calories 480 kcal

Ingredients
  

For the Chicken and Marinade:

  • 2 pounds 900g chicken, bone-in thighs or drumsticks, washed and scored
  • 1 cup full-fat yogurt
  • 3 tablespoons ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 –2 teaspoons red chili powder adjust to taste
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder
  • 1½ teaspoons garam masala
  • 2 tablespoons lemon juice
  • Salt to taste
  • 2 tablespoons ghee or cooking oil

For the Rice and Aromatics:

  • 3 cups basmati rice rinsed and soaked for 20–30 minutes
  • 3 large onions thinly sliced and fried until golden brown
  • 2 medium tomatoes optional, adds richness
  • 1 cup fresh mint leaves chopped
  • 1 cup fresh cilantro coriander leaves, chopped
  • ¼ cup warm milk
  • A pinch of saffron strands soaked in warm milk for 10–15 minutes
  • Whole Spices for Flavor:
  • 6 –8 green cardamom pods
  • 6 –8 cloves
  • 2 cinnamon sticks
  • 2 bay leaves
  • 10 –12 black peppercorns
  • 1 small piece of mace
  • 1 –2 star anise optional

Other Ingredients:

  • 3 tablespoons ghee for layering and flavor
  • 3 tablespoons cooking oil for frying onions and chicken
  • Water as needed for boiling rice

Instructions
 

Prepare the Chicken Marinade:

  • In a large bowl, mix yogurt, ginger-garlic paste, turmeric, chili, coriander, cumin, garam masala, salt, lemon juice, and a bit of ghee. Add chicken pieces and coat thoroughly. Cover and marinate for at least 2 hours, or overnight for deeper flavor.

Fry the Onions:

  • Heat oil and fry thinly sliced onions until golden brown. Drain and set aside. These fried onions (birista) add sweetness and crunch.

Parboil the Rice:

  • Rinse and soak basmati rice for 20–30 minutes. Boil water with whole spices and salt, then cook rice until 70% done. Drain and set aside.

Prepare Saffron Milk:

  • Soak saffron strands in ¼ cup warm milk for 10–15 minutes. Set aside for layering.

Layer the Biryani:

  • In a heavy-bottomed pot or Dutch oven, grease with ghee. Spread marinated chicken at the bottom, then half the rice. Add half the fried onions, mint, cilantro, saffron milk, and ghee. Repeat the layers.

Dum Cooking (Steam Method):

  • Cover tightly with a lid or dough seal. Cook on medium-high heat for 5–7 minutes, then reduce to low and steam for 25–30 minutes. Turn off heat and rest for 10 minutes before opening.

Fluff and Serve:

  • Gently mix layers without breaking rice. Garnish with fried onions, mint, and lemon wedges. Serve hot with raita or salad.

Notes

  • Use aged basmati rice for the best texture.
  • Longer marination yields deeper flavor.
  • If using boneless chicken, reduce dum time slightly.
  • Add a splash of rose or kewra water for Bawarchi biryani aroma.