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–+ servings

Chicken Biryani

575kcal
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Prep 30 minutes
Cook 1 hour
Total 1 hour 30 minutes
A fragrant, layered chicken biryani that’s easier to make at home than you think. This step-by-step recipe guides you through perfectly spiced chicken, fluffy basmati rice, and the traditional dum cooking method for a show-stopping Indian classic.
Servings 6 portions
Course Entree
Cuisine Indian

Ingredients

For the Sauce
  • 2.5 tbsp Ghee Or oil
  • 6-8 Green Cardamoms
  • 4-6 Cloves
  • 2 Bay Leaves
  • 2.5 tbsp Ginger-garlic Paste
  • 1 Onion Large, thinly sliced
  • 2.5 pounds Chicken cut up into medium pieces
  • 1 tsp Turmeric
  • 1/2 tsp Red Chili Powder
  • 1 tsp Garam Masala
  • 1 tsp Coriander Powder
  • 4 Tomatoes around 1.25 pound, diced or crushed
  • 2-3 Green Chillies finely chopped
  • 1 tsp Salt Adjust to taste
For Boiling the Rice and Assembling the Biryani
  • 2.5 cups Basmati Rice
  • 1/2 tsp Caraway Seeds (optional)
  • 1 bunch Mint leaves Small
  • 1 bunch Cilantro leaves Small
  • 1 inch Ginger Julienned
  • 6 strands Saffron
  • 1 tsp Ghee Or oil
  • 2 drops Rose water optional
  • 2 drops Kewra Water optional
  • 3 tsp Salt Adjust to taste

Method

Preparation
  1. Slice the Onions
  2. Julienne the Ginger
  3. Dice or crush the Tomatoes
    Tomatoes in Chopper
  4. Add the Saffron to 2 tbsp of warm Milk, or warm water.
    Safrron in Milk
  5. Rinse the rice in a strainer until the water runs clear and then soak it.
Cooking the Chicken Sauce
  1. Heat the Ghee in the pot on medium heat, and add the Green Cardamoms, Cloves, Bay Leaves, Cinnamon Stick and Ginger-garlic paste.
    Oil, Ginger-garlic paste, Bay leaves, Cardamoms and Cinnamon
  2. Fry for a minute until the Ginger-garlic paste turns light brown.
    Oil, Ginger-garlic paste, Bay leaves, Cardamoms and Cinnamon
  3. Add the sliced Onions and continue frying them. Sprinkle a little salt on the Onions, this will speed up the browning.
    Onions
  4. Fry the onions until they turn light to slightly dark brown; around 12-15 minutes.
    Brown onions
  5. Add the Chicken pieces, Coriander Powder, Garam Masala, Turmeric Powder, Red Chili Powder, and about 1 tsp Salt.
    Chicken on the bone
  6. Mix well and cook on medium heat, tossing every few minutes, to lightly brown the chicken pieces; about 10 minutes.
    Chicken Biryani
  7. Add the diced tomatoes, green chilies and mix well.
    Tomatoes
  8. Continue cooking while stirring every few minutes.
    Chicken Curry
  9. Cook the tomatoes until all the liquid dries up. The sauce should be thick and the oil will separate out. This can take anywhere from 15-30 minutes.
    TIP: Fish out the whole spices from the pot, and discard.
    Chicken Curry
Par Boil the Rice
  1. Boil 6 cups of water in a pot with about 2 tsp Salt, Caraway Seeds and a Bay Leaf.
    IMPORTANT: You can’t season rice after it’s cooked—so be sure to add salt to the water. And add enough salt to the water while boiling it - the water should taste salty.
    Water, Bay Leaves and Caraway Seeds
  2. Bring the water to a rolling boil.
    Water, Bay Leaves and Caraway Seeds
  3. Add the drained rice and discard the water in which the rice was soaked.
    Rice, Water, Bay Leaves and Caraway Seeds
  4. When the pot comes back to a boil, check a few grains of rice. When pressed between your fingers (careful, they’re going to be hot!), the rice grain should break easily but should not get crushed.
    TIP: Slightly undercooking the rice is one of the keys to making a great biryani.
    Rice
  5. At this point, immediately turn off the heat and drain the rice in a colander. Reserve one cup of the boiling water.
    TIP: If you boil the rice before you are ready to assemble the biryani, then pour cold water over the drained rice to stop it from cooking further. I usually finish cooking the Chicken, then boil the rice and assemble the biryani right away.
    Boiled rice in colander
Assemble the Biryani
  1. It’s time to assemble the biryani in the pot for the final steam cooking. Spread the chicken around the base of the pot.
    Chicken Curry
  2. Spread the chopped Mint and Cilantro leaves and Ginger juliennes. You’ll note in the photo that I use a generous quantity of Mint and Cilantro, but adjust to your taste.
    Biryani layer with Mint and Cilantro leaves and Ginger juliennes
  3. Spread the rice on top and cover the chicken completely. To the reserved cup of boiling water from the rice, add a teaspoon of Ghee, a few drops of Rose Water and Kewra water; stir and then pour it evenly over the rice.
    Biryani layer
  4. Spread the Saffron milk on top of the rice.
    Biryani layer - Saffron
  5. Sprinkle some more chopped Mint and Cilantro leaves on top of the rice.
    Biryani layer with Mint and Cilantro leaves and Ginger juliennes
  6. Seal the pot with aluminum foil and cover with a lid. Place the pot on top of the skillet.
  7. With the heat on medium, cook for 25 minutes, then turn it off. The goal is to build enough steam inside the pot so it rises through the rice. If you were to open the lid at this point (which you shouldn’t), you would see steam actively escaping.
  8. Allow the pot to sit undisturbed for at least 20 minutes. This resting time helps the flavors deepen and meld beautifully with the rice. When you open the lid, breathe in the aroma—your Chicken Biryani is ready!
    TIP: To check if the biryani is done, slide a butter knife vertically into the rice and pull it out. A clean knife means all the liquid has evaporated. If it comes out wet, seal the pot again and cook on low for another 10–15 minutes.

Nutrition

Serving1portionCalories575kcalCarbohydrates76gProtein40gFat12gSaturated Fat6gPolyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.02gCholesterol115mgSodium3564mgPotassium1064mgFiber4gSugar5gVitamin A876IUVitamin C16mgCalcium73mgIron2mg

Notes

Avoiding Common Pitfalls

Soak the rice for at least 60 minutes. This helps the grains absorb moisture, reduces cooking time, and prevents them from breaking.
Par-cook the rice. The rice should be slightly undercooked before layering. It will finish cooking during the dum stage, resulting in fluffy, separate grains rather than mushy rice.
Add hot water when layering the biryani. About one cup of the rice boiling liquid helps maintain moisture and ensures the rice steams properly during final cooking.
Monitor the chicken sauce carefully. As the tomato mixture thickens, reduce the heat to prevent scorching at the bottom of the pot.

Tips on Ingredient Selection

Chicken
For the fullest flavor, use bone-in chicken. If you prefer boneless, chicken thighs are better than breasts because they remain juicier and more flavorful.
Aromatic waters
A few drops of rose water or kewra water add a subtle, appetizing fragrance that makes the biryani feel restaurant-worthy.
Saffron
Highly recommended. Soak it in warm milk before adding to enhance both color and aroma.
Herbs
Mint and cilantro are flexible. You can adjust the proportions to suit your taste.
Rice
Use high-quality long-grain rice (preferably aged basmati). The texture of the final dish depends heavily on the quality of the rice.

Utensils Needed

Thick-bottomed pot with a tight-fitting lid
This is essential for assembling and finishing the biryani. A heavy pot prevents burning and helps distribute heat evenly.
Large skillet or griddle (optional but recommended)
Place the biryani pot on top of the skillet during the final cooking stage. This diffuses the heat and prevents scorching, ensuring perfectly cooked rice and tender, flavorful meat. It’s a simple trick that dramatically improves consistency.

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