Chicken Biryani

50 min Cook
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Behold! A proper chicken Biryani recipe with simple, clean-to-follow instructions and mouthwatering, conventional Pakistani and Indian flavour. This recipe consists of suggestions on the way to get fluffy rice, smooth chicken, and the awesome biryani flavour.

Ramsha Baig

What is Biryani

Biryani is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian & Pakistani spices, rice, and usually some type of meat (chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, and sometimes, in addition, eggs and potatoes.

What’s the origin of Biryani?

Biryani is one of the most popular dishes it originally comes from Mughals in India, South Asia, as well as among the diaspora from the region. Similar dishes are also prepared in other parts of the world such as in Iraq, Thailand, and Malaysia. Biryani is the single most-ordered dish on Indian online food ordering and delivery services.

How many types of Biryanis are there?

There are many types of biryani, whose names are often based on their region of origin. For example, Sindhi biryani developed in the Sindh region of what is now Pakistan, and Hyderabadi biryani developed in the city of Hyderabad in South India.

Some have taken the name of the shop that sells it, for example: Haji Biriyani, Haji Nanna Biryani in Old Dhaka, Fakhruddin Biryani in Dhaka, Students biryani in Karachi, Lucky biryani in Bandra, Mumbai and Baghdadi biryani in Colaba, Mumbai. Biryanis are often specific to the Muslim communities where they originate; they are usually the defining dishes of those communities.

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Sindh, Pakistan

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Hyderabad, India

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Old Dhaka, India

How to make Chicken Biryani?

Chicken pieces marinated in a spiced yoghurt are placed in a big pot, then layered with fried onions, sparkling coriander/cilantro, then par boiled gently spiced rice.

The finishing touch is to finish it off with a drizzle of saffron infused water to provide it the signature patches of colourful yellow rice. The pot is then protected and cooked over a low warmness for about 20 mins within the direction of which time the rice absorbs the aromas and flavours of the curry.

How to make Biryani Masala?

  • Biryani mostly is heavy on spices and is often made with biryani masala, or surely placed, a medley of spices that come collectively to give it a distinct, masaledar flavour.
  • To make Biryani masala for this recipe, integrate the following components in a spice grinder and manner until typically clean. Makes ~2 tbsp, that’s the precise quantity you’ll want for this recipe.

How to get the authentic flavour of Biryani?

  • A key element in getting the true taste is to use a lot more spices than what you’ll use for an ordinary curry. The chicken marinade and curry should have an intense taste, in any other case it’s likely to mellow out when blended with the rice.
  • The steaming (‘dum’) is pivotal in combining the flavours to present the distinct biryani taste and aroma.

Chicken Biryani

Chicken Biryani

This recipe consists of suggestions on the way to get fluffy rice, smooth chicken, and the awesome biryani flavour.
prep time
50 min
cooking time
50 min
total time
1 hour 40 mins



  • 1 1/4 lbs (567 g) bone-in, cut up, skinless chicken, cleaned and excess skin removed

  • 1/2 cup (115 g) plain whole milk yoghourt

  • 1 tbsp 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 chilli 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 (~325-350 g) 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 (~400 g) medium yellow onions, thinly sliced or finely chopped

  • 6-8 (1 tbsp heaped) garlic cloves , crushed

  • 1- inch (1 tbsp heaped) ginger, crushed

  • 1 (75-80 g) small tomato, finely chopped

  • 1-2 small green chilli 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 chilli 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 (5-7 slices) lemon, thinly sliced



Step 1

In a medium bowl, integrate the chicken with the ingredients listed underneath marinate, cover and set apart or refrigerate (preferably) up to 2 to 4 hours.

Step 2

Wash the rice and soak in a bowl for upto 2 to 3 hours.

Step 3

Heat a large and heavy bottomed pan over high heat. Add the oil, and onions and saute till the onions are golden (10-15 minutes). Deglaze the pan with ¼ cup water. Once the water dries up, add the whole spices, garlic, and ginger and saute for another 3 minutes.

Step 4

Add the marinated chicken and saute until it modifies coloration 2 to 3 minutes. Add the tomatoes, green chilli pepper, and dried plum (alu bukhara) and stir. Add ½ cup water (the water ought to cover about 1/3 of the chicken) and bring it to boil lightly.

Step 5

Slow down the heat to a gentle simmer, cowl, and allow the chicken to cook for half-hour, stir midway. While the chicken is cooking, continue to the next step. Turn off the flames if chicken has been cooked.

Step 6

In the meantime, prepare the rice. Put a medium pot over excessive heat and put 7 cups of water to a boil. 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 to a boil. once it comes to a boil once more, boil for 5 mins (no greater than five mins and 30 seconds), or till the rice is just cooked with a bite to it. It shouldn’t get gentle whilst pressed among your hands. Drain and set aside.

Step 7

Uncover the chicken. Raise the heat to medium-high to saute out any excess water for two-three mins. add salt, garam masala, and crimson chilli flakes for more hotness(if preferred). The oil may have separated from the ‘masala’. turn off the heat. upload kewra water and lemon juice and stir to combine.

Step 8

If wanted, gently oil the bottom of a dutch oven or stock/soup pot. Layer half of of the tired rice. Sprinkle 1/4 tsp of the chaat/garam masala on top of the rice. add in all of the chicken, and top with the ultimate rice. Sprinkle the closing 1/4 tsp of garam masala. Drizzle within the colored milk and oil. (non-obligatory: Sprinkle a pinch of food colouring at once for greater variation in colour, zarday ka rang.) Sprinkle the cilantro leaves and mint leaves, and set up the lemon slices on top.

Step 9

If your pan isn’t heavy bottomed, vicinity a heat diffuser, flat griddle, or tava underneath the pan to diffuse the heat. Layer the lid with a kitchen fabric (or aluminium foil) and seal tightly. Switch on the warmth to medium and allow the biryani to expand steam for four-5 minutes. You’ll be capable of experiencing the steam starting to break out the edges. Then turn right down to the bottom heat and allow it to cook in its steam (‘dum’) for 20 mins. Flip off the heat and allow the biryani to relax with the lid on for 10 minutes. Do now not stir or blend. To serve, lightly circulate directly on a platter with rice paddle or small plate. Serve hot with yoghurt or raita.
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