Biryani Recipe

Chicken biryani is one of the most popular Indian chicken dishes. In the recipe below, I present one of the best & simple chicken biryani recipes that we frequently prepare at home. When the biryani is cooked as per instructions given in the recipe, the chicken remains juicy, tender, flavor-packed, masaledar, and finger-licking good. The recipe is so easy that even first-time cooks and bachelors can try it in their kitchen!

Biryani is a popular rice dish made with aromatic Indian spices either with the meat of your choice (chicken, beef, goat, lamb, fish, prawns) or eggs or vegetables (potato, mushroom, baby corn, cauliflower, paneer, etc.).

First, the meat (or eggs or vegetables) and the rice are cooked separately. Then, they are arranged in layers and cooked together to infuse the rice with all the aromatic flavors.

You will be surprised to see how simple this biryani recipe is, yet it has the best taste and flavor. You will never order biryani from a restaurant again. You can check the video of making biryani here.

This biryani recipe is so easy that even bachelors and beginners can try this at home and impress their friends or loved ones.

Chicken Biryani Recipe

Aromatic, delicious and spicy one pot chicken biryani made with basmati rice, spices, chicken and herbs. This is a beginners recipe and can be made with ease. Serve chicken biryani with raita or salan (gravy).

Prep: 60min

Total: 85min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 753 kcal, Carbohydrate 86 g, Protein 34 g, Fat 29 g, Saturated Fat 10 g, Cholesterol 114 mg, Sodium 1062 mg, Fiber 4 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• ½ kg chicken ((1.l lbs))
• 3 tablespoons plain yogurt ((curd or dahi))
• 1¼ tablespoons ginger garlic paste ((1 inch ginger & 4 garlic cloves crushed))
• ½ to ¾ teaspoon salt ((adjust to tase))
• ¼ teaspoon turmeric
• ½ to 1 teaspoon red chilli powder ((or paprika) (use less spicy variety))
• ½ to 1 tablespoon garam masala ((or biryani masala) (Refer notes))
• 1 tablespoon Lemon juice ((optional))
• 1 bay leaf ((tej patta))
• 4 green cardamoms ((choti elaichi))
• 6 cloves ((lavang))
• 1 inch cinnamon ((dalchini))
• 1 star anise ((chakri phool ))
• ¾ teaspoon shahi jeera ((caraway seeds) (substitute with cumin))
• 1 strand mace ((javitri))
• 2 cups basmati rice ((aged rice only))
• 2 tablespoon ghee (or Oil)
• 1 large onion (sliced thinly)
• ¼ to ½ cup mint leaves (chopped fine (about 15 leaves))
• 1 green chili ((slit or chopped))
• ¼ cup plain yogurt ((Indian curd))
• ¼ to ½ teaspoon red chili powder ((optional, for heat))
• 1 teaspoon garam masala ((or biryani masala))
• 3 cups water ((or coconut milk, 3½ cups for pot) (refer notes, more if needed ))
• ¾ teaspoon salt ((to stir in water))
• 2 tablespoon fried onions ((optional))
• 1 pinch saffron ((optional)(soaked in 2 tbsps hot milk))

Instruction:

1. Rinse basmati rice thrice and soak for 30 mins. Drain to a colander after 30 mins.
2. Taste test and add more salt if needed. Add yogurt (curd), half of the chopped mint leaves, slit green chili, red chili powder & garam masala.
3. Enjoy chicken biryani with raita and sliced veggies, papad and shorba (biryani gravy).

Pakistani Chicken Biryani (The BEST!)

An uncomplicated yet authentic Chicken Biryani recipe with simple, easy-to-follow instructions (no curveballs!) and mouthwatering, traditional Pakistani and Indian flavor. Tested to perfection!

Prep: 15min

Total: 135min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 591 kcal, Carbohydrate 62 g, Protein 27 g, Fat 26 g, Saturated Fat 6 g, Cholesterol 82 mg, Sodium 2966 mg, Fiber 6 g, Sugar 7 g, servingSize 1 serving

Ingredients:

• 1 1/4 lbs bone-in, cut up, skinless chicken, cleaned and excess skin removed
• 1/2 cup plain whole milk yogurt
• 1 tbsp neutral oil
• 2 tbsp biryani masala (recipe in post) (or sub store-bought biryani masala)
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2-1 tsp red chili powder (start with 1/2 tsp if using store-bought biryani masala)
• 1/4 tsp turmeric powder
• 1/4 tsp nutmeg powder
• pinch cane sugar (omit if using store-bought biryani masala)
• 2 tsp kosher salt (start with 1 ¼ tsp if using store-bought biryani masala)
• 3 medium dried bay leaves ((tez patta))
• 5-6 whole cloves ((loung))
• 4-5 whole black cardamoms ((badi elaichi))
• 6 star anise ((badiyaan))
• 6 green cardamom pods ((elaichi))
• 2 3-inch cinnamon sticks ((daarchini))
• 3/4 tsp cumin seeds ((zeera))
• 1/2 tsp whole black peppercorns ((kaali mirch))
• 1 3/4 cups aged, long grain basmati rice
• 1 1/2 tbsp kosher salt
• 1 tbsp oil
• 1 tsp lemon juice or vinegar
• 1/4 cup neutral oil (plus more as needed)
• 2 tbsp ghee (or sub butter)
• 2 medium yellow onions (thinly sliced or finely chopped)
• 6-8 garlic cloves (crushed)
• 1- inch ginger (crushed)
• 1 small tomato (finely chopped)
• 1-2 small green chili peppers (such as Thai or Serrano) (chopped)
• 5 dried plums ((alu bukhara))
• 1/3 – 1/2 tsp kosher salt
• 1 tsp garam masala (may omit if using store-bought biryani masala)
• 1/2 tsp red chili flakes (optional)
• 1 tsp kewra essence (depending on strength)
• 1 tsp lemon juice
• 1/2 tsp chaat masala or garam masala
• 1 tbsp oil
• 1/4 cup cilantro leaves (chopped)
• 1-2 tbsp mint leaves (chopped (or sub more cilantro))
• 1/8 tsp yellow/orange food coloring mixed with 1 tbsp milk or water
• 1 lemon (thinly sliced)
• Cucumber/Vegetable Raita (or)
• Cilantro/Mint Raita (Yogurt Chutney)

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘In a medium bowl, combine the chicken with the ingredients listed under ‘marinade’. Cover and set aside or refrigerate (ideally) up to overnight. When ready to use, allow the chicken to come to room temperature.’, ‘name’: ‘In a medium bowl, combine the chicken with the ingredients listed under ‘marinade’. Cover and set aside or refrigerate (ideally) up to overnight. When ready to use, allow the chicken to come to room temperature.’, ‘url’: ‘https://www.teaforturmeric.com/chicken-biryani/#wprm-recipe-9798-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Thoroughly wash the rice and soak it in water. Set aside.’, ‘name’: ‘Thoroughly wash the rice and soak it in water. Set aside.’, ‘url’: ‘https://www.teaforturmeric.com/chicken-biryani/#wprm-recipe-9798-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Heat a large, heavy bottomed pan over high heat. Add the oil, ghee, and onions and sauté until the onions are golden (~15-20 minutes). Deglaze the pan with ¼ cup water. Once the water dries up, add the whole spices, garlic, and ginger and sauté for another 2 minutes.’, ‘name’: ‘Heat a large, heavy bottomed pan over high heat. Add the oil, ghee, and onions and sauté until the onions are golden (~15-20 minutes). Deglaze the pan with ¼ cup water. Once the water dries up, add the whole spices, garlic, and ginger and sauté for another 2 minutes.’, ‘url’: ‘https://www.teaforturmeric.com/chicken-biryani/#wprm-recipe-9798-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Add the chicken with its marinade and sauté until it changes color (~2-3 minutes). Add the tomatoes, green chili pepper, and dried plum (alu bukhara) and stir to coat. Add ½ cup water (the water should cover about 1/3 of the chicken) and bring to a gentle boil.’, ‘name’: ‘Add the chicken with its marinade and sauté until it changes color (~2-3 minutes). Add the tomatoes, green chili pepper, and dried plum (alu bukhara) and stir to coat. Add ½ cup water (the water should cover about 1/3 of the chicken) and bring to a gentle boil.’, ‘url’: ‘https://www.teaforturmeric.com/chicken-biryani/#wprm-recipe-9798-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Turn the heat down to a gentle simmer (this is low heat on my stovetop), cover, and allow the chicken to cook for 30 minutes, stirring midway. While the chicken is cooking, proceed to the next step. Turn off the heat once the chicken has cooked.’, ‘name’: ‘Turn the heat down to a gentle simmer (this is low heat on my stovetop), cover, and allow the chicken to cook for 30 minutes, stirring midway. While the chicken is cooking, proceed to the next step. Turn off the heat once the chicken has cooked.’, ‘url’: ‘https://www.teaforturmeric.com/chicken-biryani/#wprm-recipe-9798-step-0-4’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘Meanwhile, prepare the rice. Place a medium pot over high heat and bring 7 cups (1.75 quarts) of water to a boil (See Tip). Add salt, oil, and lemon juice/vinegar and stir. Once the water comes to a boil, drain and add the rice. Stir, and bring it back up to a boil. Once it comes to a boil again, boil for 5 minutes (no more than 5 minutes and 30 seconds), or until the rice is just cooked with a bite to it. It shouldn’t get mushy when pressed between your fingers. (See Note 1) Drain and set aside.’, ‘name’: ‘Meanwhile, prepare the rice. Place a medium pot over high heat and bring 7 cups (1.75 quarts) of water to a boil (See Tip). Add salt, oil, and lemon juice/vinegar and stir. Once the water comes to a boil, drain and add the rice. Stir, and bring it back up to a boil. Once it comes to a boil again, boil for 5 minutes (no more than 5 minutes and 30 seconds), or until the rice is just cooked with a bite to it. It shouldn’t get mushy when pressed between your fingers. (See Note 1) Drain and set aside.’, ‘url’: ‘https://www.teaforturmeric.com/chicken-biryani/#wprm-recipe-9798-step-0-5’}
7. {‘@type’: ‘HowToStep’, ‘text’: ‘Uncover the chicken. Raise the heat to medium-high to sauté out any excess water for 2-3 minutes. Add salt, garam masala, and red chili flakes for more heat (if desired). The oil will have separated from the ‘masala’. Turn off the heat. Add kewra water and lemon juice and stir to combine.’, ‘name’: ‘Uncover the chicken. Raise the heat to medium-high to sauté out any excess water for 2-3 minutes. Add salt, garam masala, and red chili flakes for more heat (if desired). The oil will have separated from the ‘masala’. Turn off the heat. Add kewra water and lemon juice and stir to combine.’, ‘url’: ‘https://www.teaforturmeric.com/chicken-biryani/#wprm-recipe-9798-step-0-6’}
8. {‘@type’: ‘HowToSection’, ‘name’: ‘Steaming (‘Dum’)’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘If needed, lightly oil the bottom of a dutch oven or stock/soup pot. Layer half of the drained rice. Sprinkle 1/4 tsp of the chaat/garam masala on top of the rice. Add in all the chicken, and top with the remaining rice. Sprinkle the remaining 1/4 tsp of chaat/garam masala. Drizzle in the colored milk and oil. (Optional: Sprinkle a pinch of food coloring directly for more variation in color.) Sprinkle the cilantro leaves and mint leaves, and arrange the lemon slices on top.’, ‘name’: ‘If needed, lightly oil the bottom of a dutch oven or stock/soup pot. Layer half of the drained rice. Sprinkle 1/4 tsp of the chaat/garam masala on top of the rice. Add in all the chicken, and top with the remaining rice. Sprinkle the remaining 1/4 tsp of chaat/garam masala. Drizzle in the colored milk and oil. (Optional: Sprinkle a pinch of food coloring directly for more variation in color.) Sprinkle the cilantro leaves and mint leaves, and arrange the lemon slices on top.’, ‘url’: ‘https://www.teaforturmeric.com/chicken-biryani/#wprm-recipe-9798-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘If your pan isn’t heavy bottomed, place a heat diffuser, flat griddle, or tava underneath the pan to diffuse the heat. Layer the lid with a kitchen cloth (or aluminum foil) and seal tightly. (See Note 2) Turn on the heat to medium and allow the biryani to develop steam for 4-5 minutes. You’ll be able to feel the steam starting to escape the sides. Then turn down to the lowest heat and allow it to cook in its steam (‘dum’) for 20 minutes. Turn off the heat and allow the biryani to rest with the lid on for 10 minutes. Do not stir or mix. To serve, gently move on to platter with rice paddle or small plate. Serve hot with yogurt or raita.’, ‘name’: ‘If your pan isn’t heavy bottomed, place a heat diffuser, flat griddle, or tava underneath the pan to diffuse the heat. Layer the lid with a kitchen cloth (or aluminum foil) and seal tightly. (See Note 2) Turn on the heat to medium and allow the biryani to develop steam for 4-5 minutes. You’ll be able to feel the steam starting to escape the sides. Then turn down to the lowest heat and allow it to cook in its steam (‘dum’) for 20 minutes. Turn off the heat and allow the biryani to rest with the lid on for 10 minutes. Do not stir or mix. To serve, gently move on to platter with rice paddle or small plate. Serve hot with yogurt or raita.’, ‘url’: ‘https://www.teaforturmeric.com/chicken-biryani/#wprm-recipe-9798-step-1-1’}]}

Best and Easy Chicken Biryani Recipe | How to Make Biryani

Chicken biryani recipe is one of the best & easy to make the fuss-free dish. The chicken biryani is packed with flavors, so definitely give this a try.

Prep: 15min

Total: 45min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 374 kcal, Carbohydrate 51 g, Protein 17 g, Fat 12 g, Saturated Fat 3 g, Trans Fat 0.1 g, Cholesterol 65 mg, Sodium 1333 mg, Fiber 5 g, Sugar 4 g, unSaturated Fat 7 g, servingSize 1 serving

Ingredients:

• 1 cup Basmati rice
• 4 to 5 cups Water
• 1 tsp Salt
• 400 grams Chicken thighs
• 1/4 tsp Turmeric powder
• 1 tsp Red chile powder
• 1 tsp Salt
• Juice of 1 lemon
• 2 Onions, chopped lengthwise
• 5 to 6 Garlic cloves, finely chopped
• 1 inch Ginger, finely chopped
• 2 to 3 Green chilies, slit
• 2 Tomatoes, diced
• 6 to 8 strands Coriander leaves or cilantro
• 1/4 cup Mint leaves or Pudina, loosely packed
• 1 1/2 tbsp Oil
• 1 inch Cinnamon stick (Dalchini)
• 3 to 4 Cardamom pods (Elaichi)
• 3 to 4 Cloves (Lavang)
• 2 Bay leaf (Tej Patta)
• 1 tsp Cumin seeds (Jeera)
• 1 tbsp Biryani or Tandoori Masala
• 1 tbsp Butter or ghee
• 1/4 cup Water

Instruction:

1. In the pot, add rice along with water and salt and bring it to a boil on a high flame. Reduce the flame to medium and cook till the rice is cooked through 80%. Drain and keep this aside.
2. In a bowl, add chicken thighs, turmeric powder, chile powder, salt, and juice of a lemon. Toss and keep this aside for 15 minutes.
3. Finally, add butter and sprinkle some more tandoori masala powder or biryani masala powder and splash 1/4 cup of water. Cover this and cook on low flame for 20 minutes or until rice is cooked through thoroughly.

The Best Chicken Biryani (Step by step video recipe)

Watch Recipe Video ABOVE for step by step directions. This homemade chicken biryani recipe is easier than you think. I have broken down the entire recipe into a step by step process so that you can make this at your own pace. This biryani recipe is closest to Hyderabadi Biryani where chicken and rice are layered to make the most fragrant, and well spiced biryani.

Prep: 20min

Total: 65min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 721 kcal, Sugar 4 g, Sodium 2928 mg, Fat 45 g, Saturated Fat 29 g, Trans Fat 1 g, Carbohydrate 59 g, Fiber 3 g, Protein 22 g, Cholesterol 74 mg, unSaturated Fat 13 g, servingSize 1 serving

Ingredients:

• 2 Onions (Large)
• 1/2 cup Vegetable Oil
• 700 grams Chicken Thighs and Drumsticks (bone-in and skinless (Note 2))
• 3/4 cup Yogurt (or hung curd)
• 1/4 cup Tomato Puree
• 1/4 cup Vegetable Oil
• 1 tablespoon Ginger Garlic Paste (minced ginger and garlic)
• 1 tablespoon Red Chilli Powder (sub with 1 teaspoon Paprika + 1 teaspoon Cayenne)
• 1 teaspoon Turmeric Powder
• 1 teaspoon Garam Masala Powder
• 2 tablespoon Brown Onions
• 1 1/4 teaspoon Salt
• 2 tablespoon Hot Milk
• 10-15 Saffron strands
• 2 cups Basmati Rice (Note 3)
• 6 cups Water
• 2 tablespoon Salt
• 1 Bayleaf
• 5-6 Cloves
• 2-3 Cardamom Pods
• 1 cup Mint Leaves (fresh )
• 1 cup Coriander Leaves (Cilantro)
• 1 1/2 tablespoons Ghee (or Butter)
• Crispy Brown Onions
• Onion Raita

Instruction:

1. To make the brown onions, pat the onions dry and if time permits, leave them out on a kitchen towel for 15-20 minutes to dry them out slightly. Heat oil in a pan and add the onions. On a medium flame, shallow fry the onions for 15 minutes till they are a deep golden brown, without burning them. Drain them out on a paper towel, and set aside. These can be made ahead and stored in an air tight container overnight. Burnt onions will add a bitter flavor to the biryani. You can also use store bought fried onions/ shallots which are easily available in leading supermarkets, Indian and Asian stores.
2. Mix together all the ingredients under chicken marinade and marinate for at least two hours or overnight for best results.
3. When you are ready to make the biryani, soak saffron strands in hot milk and rub them slightly with the back of a spoon. Set this aside.
4. Bring water to a roaring boil and add salt, whole spices and basmati rice. Cook for exactly 5 minutes and drain completely, leaving the whole spices in the rice. This will cook the rice to about 70% doneness which can be checked by pressing a grain of rice between two fingers – the rice should still be raw in the middle.
5. Layering and Cooking Chicken Biryani: Heat a heavy bottomed pot like a dutch oven, and add the chicken to it. Cook for 4 minutes and then turn the chicken pieces once. Cover and cook for another 3 minutes. Turn off the heat. Scatter half the onions all over the chicken, and then sprinkle all the coriander and mint leaves. Next layer the rice all over the mint and coriander, and in the end drizzle saffron milk and ghee all over the rice. Cover and cook on a low flame for 20 minutes – this will help steam the rice, cook it to doneness and cook the chicken. (Note 4)
6. Once the biryani is cooked, let it rest for 5-10 minutes, and finish by scattering the remaining onions on top. Serve hot digging the spoon deep to get all the layers.

SIMPLE CHICKEN BIRYANI FOR BEGINNERS | CHICKEN BIRYANI RECIPE FOR BACHELORS

FAQ

What is the secret ingredient for biryani?

What makes biryani so tasty?

How to make the best biryani?

1. Add oil to a pot or pressure cooker and heat it. …
2. Add onions and fry till they turn golden. …
3. Next add chicken and fry till the color slightly changes to pale.
4. Add chopped tomatoes, yogurt, red chili powder, corinader leaves and mint.
5. Cook till the mixture turns thick and dry.

Is biryani healthy or unhealthy?