Chicken Biryani

Chicken biryani is more than just a meal—it’s an experience that starts long before the first bite. The moment the chicken hits the marinade, the magic begins.

Yogurt, warm spices, and a touch of lemon work their way deep into the meat, making it unbelievably tender and flavorful.

Meanwhile, long-grain basmati rice is parboiled with whole spices, ensuring every grain stays separate and fragrant.

When the layers come together—juicy chicken at the bottom, saffron-kissed rice on top, and fresh herbs in between—the slow steam cooking (dum) does the rest.

The result? Soft, spice-coated chicken drumsticks, perfectly fluffy rice, and an aroma so rich, it’s impossible to ignore. This is the kind of biryani that not only looks stunning but tastes just as incredible.

Follow each step exactly, and you’ll get the same golden, fragrant biryani as in the image—every single time.

Table of Contents

Chicken Biryani Recipe

Ingredients

For The Chicken Marinade

1 kg chicken drumsticks and thighs
1 cup full-fat yogurt
2 tbsp ginger-garlic paste
1 tbsp lemon juice
1 ½ tsp salt
1 tsp turmeric powder
2 tsp red chili powder
1 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
¼ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
3 tbsp vegetable oil

For The Rice

2 cups basmati rice, soaked for 30 minutes
6 cups water
1 tsp salt
3 green cardamom pods
1 bay leaf
1 cinnamon stick
3 cloves

For The Biryani Masala

3 tbsp vegetable oil
2 large onions, thinly sliced
2 tomatoes, finely chopped
2 green chilies, slit
1 tsp cumin seeds
1 tbsp biryani masala
1 tsp red chili powder
½ tsp turmeric powder
1 tsp salt
¼ cup chopped fresh cilantro
¼ cup chopped fresh mint
¼ cup warm milk
A pinch of saffron strands

Instructions

In a large bowl, mix the yogurt, ginger-garlic paste, lemon juice, and all the marinade spices. Add the chicken, coat well, and marinate for at least 3 hours (overnight is best).
Heat a heavy-bottomed pan and add 3 tbsp oil. Sauté onions until golden brown. Remove half for garnishing.
Add cumin seeds, slit green chilies, and chopped tomatoes. Cook until tomatoes soften.
Add marinated chicken and cook on medium heat until oil separates and the chicken is almost done.
In a separate pot, bring 6 cups of water to a boil. Add salt, cardamom, bay leaf, cinnamon, and cloves. Add soaked rice and cook until 70% done. Drain and set aside.
Layer the chicken masala in a deep pot. Sprinkle chopped mint, cilantro, half of the fried onions, and a drizzle of saffron-infused warm milk.
Spread the partially cooked rice over the chicken evenly. Top with the remaining fried onions.
Cover the pot tightly with a lid or foil and cook on low heat (dum) for 25–30 minutes.
Remove from heat, let it rest for 10 minutes, then gently fluff.
Serve hot, garnished with more fresh cilantro.

Pro Tips For The Best Chicken Biryani

Use Bone-in Chicken for Maximum Flavor: Boneless chicken dries out easily. Bone-in chicken releases juices into the rice, making it more aromatic and flavorful.
Marinate for at Least 4 Hours (or Overnight): The longer the chicken sits in yogurt and spices, the deeper the flavors will be. If you’re short on time, don’t skip marination—at least 1 hour is necessary.
Cook Rice with Whole Spices for Extra Fragrance: When boiling rice, add whole spices like cardamom, cloves, bay leaves, and cinnamon. This infuses subtle flavors right into the grains.
Drain Rice at Exactly 70% Doneness: Fully cooking rice before layering ruins the texture. When you press a grain, it should break with slight pressure but still have a firm core.
Use Fried Onions (Birista) Generously: The deep golden fried onions add a signature biryani flavor. Don’t rush this step—slow fry them on medium heat until crispy and golden brown.
Layer with Ghee for Richness: Drizzle melted ghee between rice layers to prevent dryness and enhance the aroma.
Dum Cook on Low Heat for 25-30 Minutes: This slow steam cooking (dum) allows all flavors to merge beautifully. Seal the pot with a tight lid or foil to trap the steam inside.
Use a Heavy-Bottomed Pot: A thick-bottomed pan prevents burning and ensures even heat distribution. If your pot is thin, place a tawa (flat griddle) under it while cooking on dum.
Let Biryani Rest for 10 Minutes After Cooking: Don’t serve immediately after dum cooking. Let it sit covered for 10 minutes so the flavors settle and the rice absorbs the remaining steam.
Fluff Rice Gently Without Breaking the Grains: Use a fork or spatula to gently mix from the sides. Avoid stirring aggressively, as it can make the rice mushy.

Variations Of Chicken Biryani

You can tweak the recipe while keeping the essence intact. Here are some options:

Mutton Biryani: Swap chicken for bone-in mutton and slow-cook for deeper flavor.
Prawn Biryani: Use prawns instead of chicken for a seafood twist. They cook faster, so adjust timing.
Paneer Biryani: If skipping meat, use paneer cubes marinated in spices for a rich, satisfying version.
Keema Biryani: Ground meat (minced beef or mutton) can be used instead of whole chicken pieces for a different texture.
Vegetable Biryani: Add mixed vegetables like potatoes, peas, carrots, and cauliflower in place of chicken for a plant-based version.

What To Serve With Chicken Biryani?

Biryani tastes even better when paired with the right side dishes. Try serving it with:

Raita
Green chutney
Kachumber salad (chopped onions, cucumbers, and tomatoes)
Boiled eggs
Pickles
Roasted papad
Shorba (light spiced gravy)

How To Store Chicken Biryani?

Proper storage keeps the biryani fresh and flavorful for later meals.

In the Refrigerator: Let it cool completely before storing in an airtight container. Stays fresh for up to 3 days.
In the Freezer: Store in portion-sized airtight containers. Freezes well for up to 2 months.
Reheating: Thaw frozen biryani in the fridge overnight. When reheating, sprinkle a little water and cover to keep the moisture intact. Use a pan on low heat or a microwave for best results.

How To Make The Chicken Tender And Flavorful?

Perfectly cooked chicken in biryani should be soft, juicy, and packed with flavor. Follow these key steps:

Marinate for at Least 4 Hours: Yogurt, lemon juice, and spices break down the proteins in chicken, making it tender. Overnight marination gives the best results.
Use Bone-in Chicken, Not Boneless: Bone-in chicken stays moist and releases rich juices into the biryani, enhancing the overall taste.
Cook on Medium-Low Heat, Not High Heat: Slow cooking helps the chicken absorb spices and prevents it from becoming chewy.
Seal the Pot for Dum Cooking: Covering the pot tightly traps steam, which keeps the chicken soft and prevents it from drying out.
Don’t Overcook Before Layering: The chicken should be 80% cooked before layering with rice, as it will finish cooking during the dum process.

How To Parboil The Rice To Ensure Fluffy Rice In Biryani?

The texture of biryani depends on properly cooked rice. Follow these steps to ensure each grain stays separate and fluffy:

Use the Right Water-to-Rice Ratio: Boil rice in a large pot with plenty of water, like pasta, to prevent it from clumping.
Add Whole Spices and Salt: Bay leaves, cloves, and cardamom in the boiling water infuse flavor directly into the rice. Salt ensures the rice isn’t bland.
Boil Until 70% Done: Not Fully Cooked: When pressed, the grain should still have a firm core. Overcooked rice will turn mushy after dum cooking.
Drain Immediately: Leaving the rice in hot water even for a minute longer will make it overcooked. Drain it quickly and let it rest.
Spread It Out After Draining: Spreading the rice on a tray prevents excess steam from making it sticky.

What Is The Perfect Rice To Meat Ratio For Biryani?

Getting the right balance between rice and meat is important for the best biryani experience.

For a Balanced Biryani: Use a 1:1 ratio (1 cup rice for every 1 cup of meat).
For More Rice, Less Meat: A 1.5:1 ratio works well if you prefer extra rice (1.5 cups rice for every 1 cup of meat).
For More Meat, Less Rice: A 1:1.5 ratio is best for meat lovers (1 cup rice for every 1.5 cups of meat).
For Large Batches: The ideal ratio is 1 kg rice for every 1 kg of meat to maintain balance.

How To Get The Authentic Flavor Of Biryani?

The rich, complex taste of biryani comes from layering flavors correctly. Here’s how to achieve that authentic taste:

Use Whole Spices: Not Just Powdered Spices: Cinnamon, cloves, bay leaves, and cardamom add depth that powdered spices alone can’t achieve.
Fry Onions Until Deep Golden Brown: Caramelized onions give a sweet, smoky richness that defines the best biryanis.
Use Ghee Instead of Oil: Ghee enhances the aroma and adds a luxurious richness to every bite.
Layer Rice and Chicken Properly: Alternate layers ensure that every spoonful has both spiced chicken and fragrant rice.
Cook on Dum with a Sealed Pot: Low, slow steaming lets all the flavors blend beautifully without losing moisture.
Add Kewra or Rose Water for Fragrance: A few drops before sealing the pot give biryani its signature aroma.