13/08/2025
Chicken Biryani Recipe (Serves 4–6)
Ingredients
For the chicken marinade:
1 kg chicken (bone-in or boneless, cut into medium pieces)
1 cup plain yogurt
2 tbsp ginger-garlic paste
2 tsp red chili powder
1 tsp turmeric powder
2 tsp garam masala powder (or biryani masala)
2 tsp coriander powder
Juice of 1 lemon
Salt to taste
A handful of chopped mint leaves
A handful of chopped coriander leaves
For the rice:
3 cups basmati rice
6 cups water
2–3 bay leaves
4–5 green cardamoms
4–5 cloves
1 cinnamon stick
1 tsp salt
For cooking:
3 medium onions, thinly sliced
4 tbsp ghee (clarified butter) or oil
Saffron strands (a pinch) soaked in 2 tbsp warm milk (or ½ tsp yellow food color in water)
Extra mint & coriander leaves for layering
Instructions
1. Marinate the Chicken
In a large bowl, mix all marinade ingredients.
Add chicken, coat well, and cover.
Let it marinate for at least 1 hour (overnight for best flavor).
2. Prepare the Rice
Rinse basmati rice until water runs clear.
In a large pot, boil water with bay leaves, cardamoms, cloves, cinnamon, and salt.
Add rice and cook until 70% cooked (still slightly firm).
Drain and set aside.
3. Fry the Onions
Heat ghee/oil in a heavy-bottomed pot.
Fry sliced onions on medium heat until golden brown and crisp.
Remove half of the fried onions for garnish.
4. Cook the Chicken
In the same pot with remaining onions, add marinated chicken.
Cook on medium heat until chicken is 80% done and oil begins to separate.
Turn off heat.
5. Layering the Biryani
On top of the chicken, spread half of the rice.
Sprinkle half of the saffron milk, fried onions, mint, and coriander.
Add the remaining rice and repeat saffron, onions, and herbs on top.
6. Dum Cooking (Steam Cooking)
Seal the pot with a tight-fitting lid (or dough around the edges for a traditional seal).
Cook on low heat for 20–25 minutes.
Turn off heat and let it rest for 10 minutes before opening.
7. Serve
Gently fluff the biryani without breaking the rice grains.
Serve hot with raita, salad, or boiled eggs.
