Name: Indian Chicken Biryani
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 6 h
Yield: 6
Ingredients: For the Chicken Marinade:; 1 kg chicken, cut into medium pieces; 2 tablespoons yogurt; 1 tablespoon ginger-garlic paste; 1 teaspoon turmeric powder; 1 teaspoon red chili powder (adjust to taste); 1 teaspoon garam masala; 1 teaspoon coriander powder; 1 teaspoon cumin powder; Salt to taste; 2 tablespoons lemon juice; For the Biryani:; 2 cups basmati rice; 2 large onions, finely sliced; 4 green cardamoms; 2 bay leaves; 4 cloves; 1-inch cinnamon stick; 2 tablespoons ghee; 1 teaspoon saffron strands; 2 tablespoons milk; Fresh coriander and mint leaves, chopped; Fried onions (optional)

Indian Chicken Biryani

Craving an aromatic and flavorful feast? Look no further than the iconic Indian chicken biryani. This delectable dish, a harmonious blend of fragrant rice, tender chicken, and an array of aromatic spices, is a culinary masterpiece.

Our recipe guides you through the process of creating this sumptuous meal from scratch. From marinating the chicken to perfecting the rice-to-liquid ratio, we provide clear instructions to ensure biryani perfection. The rich flavors and layered textures of this dish are sure to impress your taste buds and leave you craving for more.

Whether you’re a seasoned home cook or a beginner in the kitchen, this recipe is designed to be accessible to all. With a little time and effort, you can recreate the magic of restaurant-quality biryani in the comfort of your own home.

So, gather your ingredients, preheat your oven, and embark on a culinary adventure to create a biryani that will be the star of your next dinner party.

Questions I often get asked about this recipe:

Can I use a different type of meat in this recipe?
Absolutely! Chicken biryani is a versatile dish. You can easily substitute chicken with other meats like lamb, beef, or even shrimp. The cooking time might vary depending on the type of meat you use.

What is the best type of rice to use for biryani?
Basmati rice is traditionally used for biryani due to its long grains and ability to absorb flavors without becoming mushy. However, other long-grain varieties like jasmine rice can also be used.

How can I make this recipe vegetarian?
To make this recipe vegetarian, simply omit the chicken and replace it with a protein of your choice, such as paneer or tofu. You can also add extra vegetables like potatoes, peas, or carrots to the biryani for added substance.

What are some good side dishes to serve with chicken biryani?
Chicken biryani is often served with raita (a yogurt-based condiment), a refreshing salad, or a side of papadum (crispy lentil wafers). I love a stack of hot naan breads!

Can I make this biryani ahead of time?
While it’s best to enjoy biryani fresh, you can prepare the chicken marinade and rice in advance. However, it’s recommended to assemble and cook the biryani just before serving for the best flavor and texture.

What you need to make Indian Chicken Biryani:

For the Chicken Marinade:

1 kg chicken, cut into medium pieces

2 tablespoons yogurt

1 tablespoon ginger-garlic paste

1 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon garam masala

1 teaspoon coriander powder

1 teaspoon cumin powder

Salt to taste

2 tablespoons lemon juice

For the Biryani:

2 cups basmati rice

2 large onions, finely sliced

4 green cardamoms

2 bay leaves

4 cloves

1-inch cinnamon stick

2 tablespoons ghee (or any other flavourless cooking oil if ghee is not available)

1 teaspoon saffron strands

2 tablespoons milk

Fresh coriander and mint leaves, chopped

How to make it:

Marinate the Chicken:

In a large bowl, combine all the marinade ingredients and mix well.

Add the chicken pieces and coat them evenly with the marinade.

Cover and refrigerate for at least 30 minutes, or preferably overnight.

Prepare the Rice:

Wash the basmati rice thoroughly until the water runs clear.

Soak the rice in water for 30 minutes.

Drain the rice completely.

Cook the Chicken:

Heat ghee in a large, heavy-bottomed pot or Dutch oven.

Add the marinated chicken pieces and cook until golden brown on all sides.

Set aside the cooked chicken.

Prepare the Biryani:

In the same pot, add the sliced onions and cook until golden brown.

Add the cardamom, bay leaves, cloves, and cinnamon stick. Sauté for a few seconds.

Add the drained rice and stir to coat with the oil.

Pour in 4 cups of water (adjust according to rice-to-water ratio).

Bring to a boil, then reduce heat to low, cover, and simmer until the rice is cooked and most of the water is absorbed.

In a small bowl, soak saffron strands in warm milk.

Assemble the Biryani:

Layer half of the cooked rice in a large, oven-safe dish.

Spread the cooked chicken evenly over the rice.

Top with the remaining rice.

Drizzle the saffron milk over the rice.

Cover the dish tightly with foil and bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until the rice is fully cooked and the flavors have blended.

Garnish with fresh coriander.

Tips:

For a richer flavor, use ghee instead of regular oil.

Adjust the spices according to your taste preferences.

You can also use a pressure cooker to cook the rice for faster results.

For a more authentic taste, use a biryani masala instead of garam masala.

Latest Reviews:

This biryani recipe is a winner! The flavors are incredible and the instructions are easy to follow. Even a novice cook can achieve restaurant-quality results. Highly recommend! Norma L.

This chicken biryani is absolutely delicious! The combination of spices is perfect. I’ve made it twice already and everyone loves it. A must-try for biryani lovers. Toni D.

I followed this recipe to the letter and it turned out amazing. The rice was fluffy, the chicken was tender, and the flavors were authentic. This will definitely become a staple in my household. David D.

Printable Recipe:

Yield: 6 servings