If there’s one dish I’d say is the ultimate showstopper on the dinner table, it’s Chicken Biryani. Long-grain basmati rice layered over juicy, spice-marinated chicken, topped with golden caramelized onions and strands of saffron—it’s the kind of meal that makes everyone at the table go quiet for a moment to just savor it. This is my go-to for family celebrations, special Sundays, or just when I want to treat myself to something really comforting and nostalgic.
Introducing My Family’s Chicken Biryani
I’ve cooked biryani countless times over the years, and no matter how many new recipes I try, I always come back to this old-school stovetop version. This one isn’t about shortcuts or dumping everything into one pot and walking away. It’s about slow layering, letting the spices bloom, and giving the rice and chicken time to get to know each other.
I remember watching my mother marinate the chicken in the morning, letting it soak in all those spices while she fried onions until they turned that perfect golden brown. The smell alone would have us hovering in the kitchen, waiting for dinner time.
This biryani is rich, aromatic, and layered with tradition—just the way it should be.
Ingredients
Here’s what you’ll need to bring this dish to life in your own kitchen.
- Basmati Rice: Go for the extra-long grain variety if you can find it. I personally love the Kohinoor brand—it’s reliable, and the grains stay fluffy and separate after cooking. Soaking it beforehand is key for that perfect texture.
- Chicken: Traditionally, you’d use whole bone-in pieces, but in my kitchen here in India (or even when I lived in the US), I often use a mix of bone-in drumsticks and boneless thighs. The combination gives you tender meat and robust flavor.
- Whole Spices: Shahi jeera, bay leaves, star anise, cloves, and green cardamom pods. These spices infuse the rice with that unmistakable biryani aroma. It’s worth stocking these in your pantry if you love Indian cooking.
- Ground Spices: Turmeric, Kashmiri red chili powder, and a good Biryani Masala (or garam masala in a pinch). Kashmiri chili gives the dish a deep red color without blowing your head off with heat.
- Yellow Onion: Thinly sliced and caramelized in ghee. These fried onions—or birista—are the secret to biryani’s sweet-savory depth. Sometimes I even make a big batch ahead of time and store them.
- Ghee: Don’t skimp here. Ghee brings that unmistakable warmth and aroma that oil just can’t match.
- Fresh Herbs: Mint and cilantro brighten everything up with fresh, citrusy notes.
How to Make Chicken Biryani
Marinate the Chicken
This step is non-negotiable if you want full-on flavor. I mix yogurt, ginger, garlic, turmeric, red chili powder, garam masala, salt, fresh mint leaves, and lemon juice.
Once the chicken is well-coated, I pop it in the fridge. Even 30 minutes will work, but overnight? That’s when you get magic.
My Tip: If I know I’m making biryani on Sunday, I marinate the chicken on Saturday night. The flavors really deepen.
Crispy Onions (Birista)
These onions are the soul of biryani for me. I heat ghee in a heavy pan, add the sliced onions, and cook them low and slow for about 15 to 20 minutes. They need regular stirring—don’t wander off too far!
Time-Saving Hack: I sometimes fry them a day ahead. Even better, you can air-fry them for less oil without sacrificing much on taste.
Parboil the Rice
While the onions are doing their thing, I get the rice going. In a big pot of water, I add cumin seeds, bay leaves, star anise, cardamom, cloves, and salt.
I add the soaked rice once the water’s boiling, then cook it just until it’s about 90% done—around 5 to 6 minutes. The grains should still have a bite in the center.
Personal Tip: Always use aged basmati. Cheaper rice can turn mushy, and that’s a heartbreak no one needs.
Cook the Chicken and Layer the Rice
Using the same pan with the leftover ghee from frying onions, I add in the marinated chicken. It cooks for about 8 to 10 minutes, getting golden and beautifully aromatic.
Next comes my favorite part: layering. Partially cooked rice goes over the chicken, then a lavish topping of the fried onions and saffron-infused milk.
Finally, I seal the pot with foil and put a lid with some weight on top to trap the steam. This gentle “Dum” cooking on low heat for 20 minutes melds everything together. After turning off the heat, I let it rest for another 10 minutes before opening the lid.
Serving Tip: Let it sit uncovered for 5 minutes before gently fluffing with a fork. This helps firm up those delicate rice grains.
Serving
Honestly, biryani on its own is a meal fit for royalty. But I love serving it with chilled yogurt, lemon wedges, and a good cucumber or beet raita.
If you want to go all out, pair it with a tall glass of Mango Lassi or Rose Lassi. And for dessert? You can’t beat Gajar Halwa or Rice Kheer. That’s a feast that’ll have everyone talking for days.
Storing
Biryani is one of those dishes that tastes even better the next day. I let leftovers cool completely before storing them in an airtight container. It keeps well in the fridge for 2 to 3 days.
For longer storage, you can freeze it in freezer-safe containers for up to 6 months. When you’re ready to eat, thaw it in the fridge overnight, then reheat it in the microwave or steam it using a pot-in-pot method in the Instant Pot.
Practical Tip: If you’re making biryani for a party, you can even make it a day in advance—it only gets more flavorful.
Equipment Tip
A good pot makes all the difference.
- For parboiling rice: A 3-quart saucepan is perfect for 2 to 2.5 cups of rice.
- For layering and cooking the biryani: I use a 4-quart heavy-bottomed casserole or Dutch oven. If you’re making more, just size up your pot.
Cast iron works beautifully too—it retains heat well and gives you even cooking.
More Biryani Recipes You’ll Love
If you’re as obsessed with biryani as I am, you’ll want to try other variations. I love experimenting with Chickpea Biryani for a vegetarian option, Paneer Biryani for those cheese lovers, or even a Cauliflower Rice Biryani when I want something lighter but still big on flavor.
Chicken Biryani
Authentic chicken biryani with tender pieces of chicken marinated in warming spices, layered with aromatic long-grain basmati rice, and topped with caramelized onions and saffron milk.
Ingredients
Marinade Ingredients
- 1 pound chicken drumsticks (4), skin removed
- 1 pound boneless skinless chicken thighs, cut in half
- 2 teaspoons biryani masala
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 teaspoons kosher salt
- 1 tablespoon Kashmiri red chili powder
- ½ teaspoon ground turmeric
- ¼ cup fresh mint leaves, chopped
- 2 tablespoons lemon juice
- ¾ cup plain yogurt
Crispy Fried Onions
- 4 tablespoons ghee
- 1 large yellow onion, thinly sliced
Rice Ingredients
- 2½ cups extra long-grain basmati rice
- 1 teaspoon black cumin seeds (shah jeera)
- 2 bay leaves (tamal patra)
- 1 star anise
- 4 green cardamom pods
- 8 cloves
- 1½ tablespoons kosher salt
Garnish
- ¼ cup chopped cilantro
- ½ teaspoon saffron
- 2 tablespoons warm milk
- 2 tablespoons ghee (optional)
Instructions
- Marinate ChickenMake the marinade by mixing yogurt, ginger, garlic, turmeric, red chili powder, garam masala, salt, mint leaves, and lemon juice.Add chicken and coat evenly with the marinade. Keep in the refrigerator for at least 30 minutes. (You can also marinate the chicken overnight.)Soak saffron in warm milk and set aside.
- Rinse & Soak RiceRinse and drain the basmati rice 2 to 3 times. Add 4 cups of water and let it soak for 20 minutes.
- Fry OnionsWhile the rice is soaking, heat ghee in a heavy-bottomed pan and add onions. Fry on medium heat, stirring frequently until they become light golden brown and start to crisp up — about 15 to 20 minutes.Remove the fried onions, leaving the ghee in the pan. Add one-fourth of the fried onions to the marinated chicken and mix.
- Parboil RiceIn a medium pot, add 8 cups of water. Add cumin seeds, bay leaves, star anise, cardamom, cloves, and salt. Bring to a boil on high heat.Drain the soaked rice and add to the boiling water. Boil on high, then reduce to medium and cook uncovered for 5 to 6 minutes, until about 90% cooked. Drain and set aside.
- Cook ChickenIn the same pan with remaining ghee, add marinated chicken. Cook on medium heat for 8 to 10 minutes, turning halfway through.
- Layer and Cook Biryani on DumCarefully layer the partially cooked rice over the chicken. Top with caramelized onions, saffron milk, and optional ghee.Cover the pot and seal it with aluminum foil. Place a weight over the lid. Cook on low heat for 20 minutes (this is the "dum" or steam cooking step). Turn off heat and let rest for another 10 minutes before opening.
- Garnish with cilantro. Before serving, allow the biryani to sit uncovered for 5 minutes. Gently fluff with a fork or silicone spatula to prevent rice grains from breaking. Serve with raita and lemon wedges.
Notes
- Chicken can be marinated for up to 24 hours in the refrigerator for deeper flavor.
- Save time by frying the onions a day ahead. For a healthier option, consider air-frying the onions.
- Use aged extra long-grain basmati rice for the most authentic taste and texture.
- Letting the biryani sit uncovered for a few minutes before serving helps firm up the rice.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 478Total Fat 29gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 14gCholesterol 223mgSodium 1732mgCarbohydrates 17gFiber 2gSugar 4gProtein 40g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs
Can I use boneless chicken only?
Sure! Boneless thighs work well and stay juicy. I just like the added depth of flavor you get from bone-in pieces.
How spicy is this?
Kashmiri chili powder gives color without too much heat. You can dial it up with extra green chilies if you like it fiery.
Do I really need saffron?
Technically no, but it adds such a gorgeous aroma and color. If you’re splurging on anything, let it be the saffron.
Can I skip the ghee?
You can use oil, but you’ll miss that nutty, warm richness. If you want to lighten it up, try half ghee and half oil.
This Chicken Biryani is the kind of recipe you pass down in the family, tweak to make your own, and serve when you want to show someone you care. Thanks for hanging out with me in my kitchen. I hope you’ll give this one a try soon!
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