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Chicken Biryani

Chicken Biryani

Print Recipe
Royal slow-cooked chicken biryani with fragrant spices and basmati rice.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • Marinade: 500g chicken (bone-in preferred) ½ cup yogurt 1 tbsp ginger-garlic paste 1 tsp red chili powder ½ tsp turmeric 1 tsp garam masala Salt to taste Juice of ½ lemon
  • Rice: 2 cups basmati rice, soaked for 30 mins 1 bay leaf, 3 cloves, 2 cardamoms, 1 cinnamon stick
  • Other: 2 onions, thinly sliced 2 tbsp ghee 2 tbsp oil
  • Optional: saffron soaked in warm milk 👩‍🍳

Instructions

  • Marinate the Chicken:Mix all marinade ingredients and let rest for 30 mins (or overnight for deeper flavor).
  • Fry the Onions:Heat oil + ghee, fry onions till golden ' crispy. Set aside half for layering.
  • Cook Chicken:In the same pan, add marinated chicken. Cook until tender and oil separates.
  • Boil Rice:In a separate pot, boil soaked rice with whole spices and salt until 80% cooked. Drain and set aside.
  • Layer ' Dum Cook:In a heavy pot, layer chicken, rice, fried onions, herbs, and saffron milk (if using).Cover tightly and cook on low flame for 20 mins (or use dum method with a hot tawa underneath).
  • Serve Hot:Gently fluff and serve with raita or salan. 💡 Tips: Don’t skip soaking the rice — it makes a big difference. For extra richness, drizzle ghee while layering. Dum cooking on a hot tawa prevents burning. ❤️ Closing Note: Chicken Biryani is where patience meets payoff. Every spoonful has a story — of spices, tradition, and love. Make it once, and it may just become your Sunday ritual too.