International Cuisine > Indian Cuisine > Rice Dishes (Indian) > Biryani Recipe (Chicken, Lamb, Vegetable)

Chicken Biryani

Aromatic and flavorful Chicken Biryani, a classic Indian rice dish cooked with fragrant basmati rice, tender chicken, and a blend of spices. This recipe provides detailed instructions for a perfectly cooked biryani every time.

Prep Time
30 minutes (plus 30 minutes for marination)
Cook Time
45-60 minutes
Servings
4-6
Ingredients
  • 500 g Chicken pieces (bone-in, skinless)
  • 2 cups Basmati rice
  • 2 medium Onions (thinly sliced)
  • 2 medium Tomatoes (chopped)
  • 2 tablespoons Ginger-garlic paste
  • 2-3 or to taste Green chilies (slit)
  • 2 tablespoons Biryani masala
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Red chili powder
  • 1/2 teaspoon Garam masala
  • 1/4 cup Mint leaves (chopped)
  • 1/4 cup Coriander leaves (chopped)
  • a pinch soaked in 2 tbsp warm milk Saffron strands
  • 4 tablespoons Ghee or oil
  • to taste Salt
  • 1 each Whole spices (bay leaf, cloves, cardamom, cinnamon stick)

Marinating the Chicken

In a bowl, combine the chicken pieces with ginger-garlic paste, turmeric powder, red chili powder, biryani masala, and salt. Mix well and marinate for at least 30 minutes, or preferably longer (up to a few hours) in the refrigerator.

Preparing the Rice

Wash the basmati rice thoroughly until the water runs clear. Soak the rice in water for 30 minutes. Drain the rice and set aside.

Cooking the Chicken

Heat ghee or oil in a heavy-bottomed pot or Dutch oven. Add whole spices (bay leaf, cloves, cardamom, cinnamon stick) and sauté for a minute until fragrant. Add sliced onions and sauté until golden brown. Add chopped tomatoes and cook until they soften. Add the marinated chicken and cook until it is browned on all sides. Add green chilies and cook for another 5 minutes.

Layering the Biryani

Spread half of the cooked chicken mixture evenly at the bottom of the pot. Spread half of the soaked and drained rice over the chicken. Sprinkle with mint leaves, coriander leaves, and saffron milk. Repeat the layers with the remaining chicken and rice. Sprinkle with remaining mint leaves, coriander leaves, and saffron milk.

Cooking the Biryani

Add 1 cup of water to the pot. Cover the pot tightly with a lid and cook on low heat for 45-60 minutes, or until the rice is cooked through and the chicken is tender. You can also use the 'dum' method: seal the lid with dough to prevent steam from escaping.

Serving

Once cooked, let the biryani rest for 10 minutes before serving. Gently fluff the rice with a fork and serve hot with raita (yogurt dip) or salad.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 200-250 kcal
Protein: 10-15g
Carbohydrates: 25-35g
Fat: 5-10g
(Note: These values are estimates and can vary based on specific ingredients and quantities used.)

Other Important Considerations for Nutrition

Chicken biryani can be high in calories and carbohydrates. Portion control is important. Using lean chicken and less oil can help reduce the fat content. Serving with a side of vegetables can add fiber and nutrients. Adjust spice levels to your preference. Ensure chicken is thoroughly cooked to avoid foodborne illness.

← Authentic Vegetable Pilau Classic Indian Kheer (Rice Pudding) →

FAQ

  • Can I make this in a pressure cooker?

    Yes, you can. Reduce the cooking time to about 2-3 whistles on low heat. Ensure there is enough liquid to prevent burning.
  • How can I prevent the rice from sticking to the bottom of the pot?

    Use a heavy-bottomed pot and cook on low heat. You can also place a flat skillet under the pot to distribute the heat evenly.
  • Can I use boneless chicken?

    Yes, boneless chicken thighs or breasts can be used. Adjust the cooking time accordingly, as boneless chicken cooks faster.