Biryani recipe with chicken- Tips and Tricks

Biryani recipe with chicken- Tips and Tricks

Chicken Biryani Recipe

The delicious, highly aromatic staple dish known as chicken biryani requires no introduction. It is arguably the most soothing dish in Indian cuisine due to its endlessly complex flavors. It's the ideal one-pot meal recipe that the entire family will adore, packed with aromatic rice and juicy, soft chunks of chicken.

Bring out that biryani dish and let its delicious aroma steal the show.

This recipe is one that you should save if you enjoy chicken and rice together. Our entire family and social circle adores this biryani. chicken for biryani

Biryani is one dinner that my family would always enjoy at my place. chicken curry
My family would cheerfully eat Biryani without complaint if I included it in the meal plan twice a week. That's good, really!

You can get the perfect raw chicken at - Ready to meat chicken in mumbai

Exactly what is biryani?

Literally translated, the word "biryani" (sometimes pronounced "biriyani") means "a layered rice dish in Indian cuisine."

It essentially consists of a dish that is layered thick with spicy protein and/or veggies, fluffy rice, aromatic spices, and fried onions. chicken curry

Biryani is renowned throughout the world for its mouthwatering flavors, fragrant scent, and highly aromatic ingredients.

There are numerous versions of Biryani throughout the Asian subcontinent because it is typically made with a choice of chicken, lamb, paneer, or veggies.


I'm going to share a Mughal-era dish called Dum Pukht Chicken Biryani with you today. making chicken Biryani. chicken for biryani

The method of steam cooking used to prepare this stovetop Chicken Biryani is distinctive.

Rice and other ingredients are cooked in a traditional handi, or heavy-lid cast iron skillet, for Dum Pukht Chicken Biryani. The handi is then sealed with kneaded flour to seal in the taste and steam. chicken curry

A rich and incredibly flavorful supper results from simmering this stacked and sealed vessel over low heat until the flavors meld and the rice soaks up all the protein juices.


NO is the answer! 

The preparation of traditional Indian dishes can take a long time and calls for special ingredients and care.

They're not very challenging, but with a little time and patience, I have little doubt that anyone could mess up this recipe. chicken for biryani

There are several processes involved in making biryani, so I have written instructions with pictures to help you through the process. chicken curry

With all the visual aid, preparing Biryani is so simple that even a beginner cook can master the technique with our illustrated step-by-step instruction.biryani chicken


» Chicken – I prefer to cook Biryani with a combo of chicken drumsticks and chicken thighs as they don’t dry out during the cooking process.  Buy here

» Rice – Biryani is all about rice; therefore, use extra-long Basmati rice for this recipe. 

» Ginger and Garlic paste – the basic flavoring squad.  how to make chicken Biryani

» Fresh herbs – cilantro and mint leaves. biryani chicken

» Onions – lots of them. We need sliced onions as well as onions for Birista. Birista is fried onions that are a must-have for any Biryani. It adds a rich and royal touch to our Biryani. You can make Birista at home or use store-bought. chicken leg pieces

» Whole Spices – Bay leaves, whole black cardamom, star anise, cinnamon stick, cloves, peppercorns, and Shahi Jeera.  biryani chicken

» Spices and seasonings – Basic spices that make up the masala are – degi mirch, coriander powder, turmeric, garam masala powder, mace, and salt.  Chicken Biryani

» Milk + Saffron strands – lends a beautiful vibrant yellow color to our biryani. 

» Yogurt + lime juice – together they tenderize the meat. It creates an acidic environment, and that makes the chicken juicy and tender. 

» Ghee + oil – to cook the biryani. chicken leg pieces


Below I have shared a simplified version of Chicken Biryani. 


  1. Clean and wash the chicken pieces thoroughly under tap water. Drain the water completely. 
  2. Transfer chicken to a large mixing bowl and add lemon juice. Rub the juice all over the chicken. 
  3. Add ginger and garlic paste. Chicken Biryani
  4. Then, add all the spices – degi mirch, coriander powder, turmeric powder, garam masala powder, salt, and fried onions.

  1. You can add fresh cilantro leaves and mint leaves to the marinade too. chickens price
  2. Add yogurt to the spice mix. 
  3. Mix and roll the chicken to coat in the marinade. Chicken Biryani
  4. Cover and allow it to rest for an hour. 


  1. Combine onions and cornstarch in a large bowl. Chicken Biryani
  2. Toss to coat cornstarch all over the onion rings. 
  3. Heat oil in a pan. Dust of the excess cornstarch and add a small batch of onion rings to the hot oil. When the oil is hot, add the onions. Never add the onions to cold oil; they will not become crispy. chickens price
  4. Fry the onions for 9-10 minutes or until deep golden brown. Remove from oil and drain on a kitchen paper towel. Repeat the process with the rest of the onions.


  1. Fried onions will stay good for a month in the refrigerator. 
  2. Let’s move on to the next step. Add milk to a microwave-safe bowl. Heat the milk for 40 seconds. Remove from the microwave and add saffron strands to the milk. Stir until combined and set aside. chickens price
  3. While the chicken is marinating, rinse the rice under tap water until the water runs clear. Chicken Biryani
  4. Soak rice for 15 minutes.

  1. Add water to a large dutch pot and bring it to a boil. Add salt, bay leaves, cloves, and black cardamom to season it. 1 cup of rice should be mixed with 3 cups of water, at the recommended ratio of 1:3.
  2. Drain the rice once more. To the boiling water, add the drained rice.
  3. Carefully combine the rice and parboil it in hot water for 4-6 minutes. When squeezed between the fingers, the rice should break with just a little pressure, indicating that it is 70% cooked. When squeezed, if it immediately breaks, the rice has been overdone. Avoid using this rice because the result will be sticky biryani.
  4. Once the rice is parboiled, turn the heat off. Remove the rice in the strainer


  1. Heat ghee in a heavy-bottomed dutch oven. Add whole black cardamom, peppercorns, cinnamon stick, bay leaves, star anise, mace, and shahi jeera. 
  2. Cook the whole spices for a few seconds. chickens price
  3. Add sliced onions to the spices. Cook until the onions are lightly golden in color. 
  4. Add marinated chicken to the pan.

  1. Mix to combine and cook chicken on medium-low heat for 7-8 minutes.  The yogurt in the marinade will release its water. Don’t worry; we will use these juices to layer our biryani.
  2. Add kasoori methi to the chicken and take it off the flame.nearest chicken shop to me Chicken Biryani
  3. Now, layer the parboiled rice on top of the chicken. Chicken Biryani
  4. Spread it evenly all over the chicken. The chicken should be covered with a generous layer of rice. Nearest chicken shop to me


  1. Pour saffron milk all over the rice. Saffron adds a nice yellow touch to the final dish.
  2. Add mint leaves. Chicken Biryani
  3. Generously add fried onions or birista all over the biryani. 
  4. Finally, layer it with cilantro leaves.

  1. For that rich buttery taste, add ghee on top of all that layering. 
  2. Place a heavy lid over the pan. Seal the lid and pan with kneaded dough. 
  3. Turn the heat on and cook the biryani for 2-3 minutes on high heat. After that, lower the heat to the lowest setting and let the biryani simmer for 10-12 minutes.

Once the cooking time is over, turn the flame off. Allow the rice to rest in its own steam for 4-5 minutes. Carefully remove the dough seal from all around the pan. 

  1. It’s time to lift the lid. Gently fluff the rice with a spatula. Hidden underneath the rice, you will discover tender, juicy pieces of chicken bursting with fantastic flavor from all the spices and herbs.


 «  Look for rice with large grains, a pleasant aroma, and proper aging. An aromatic and fluffy biryani is produced with aged basmati rice.

« To make the rice grain stronger, soak the rice before cooking. chicken curry

» If the rice is overcooked, the biryani will be mushy and sticky.

« Because the marinade for this chicken biryani is so flavorful, an hour is more than enough time for the chicken to absorb the spices, though you may marinate it overnight if you have the extra time.

« Barista or fried onions are a must for this recipe. To make birista at home is pretty straightforward, but if you are using store-bought, always check the date on it. Stale birista will have a smell to them and will ruin the biryani. 

» For a crunchy barista, I prefer to coat the onions with cornstarch. If no cornstarch on hand, no worries, use besan instead. Remember to shake off the excess flour, or it will mess up the oil

» Birista, or fried onions, should be fried to a deep golden brown because they add a subtle sweetness to the biryani.

« The onions should not be overcooked because doing so would make them bitter. Never cook onions all at once.

« Cumin seeds can be used in its place if Shahi Jeera is not available. chicken curry

» For biryani, I advise using a broad pan with a heavy bottom since it will keep the rice from sticking or burning at the bottom. For my recipe, I used a dutch oven. chicken curry

« The meal as a whole gets a taste boost with the addition of ghee on top.


Absolutely! It reheats in the microwave oh-so-beautifully and is the ideal dish to prepare ahead of time.

Add the biryani to a bowl that can be heated in the microwave. The biryani should have some water sprinkled over it. After heating all the way through, cover with a plate and microwave on HIGH for 3 to 4 minutes.


Chicken biryani is a complete dinner on its own and doesn't require any sides. The biryani, however, is served in my place with vinegar onions, green chutney, and boondi raita.

A great meal that is extremely tasty and flavorful is chicken biryani!

Give it a shot; I have no doubt it won't take long to join your family's list of favorites.

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