🍛 Classic Chicken Biryani Recipe

South Asian Biryani    South Asian Biryani1
Prep Time: 45 minutes

(washing rice, marinating chicken/meat, chopping veggies, prepping spices)

🕒 Cook Time: 45-60 minutes

(parboiling rice + cooking curry base + layering + steaming “dum”)

👩‍🍳 Serves: 6-8 people

(depending on portion size)


Ingredients 🛒

For the Rice

  1. 2 cups basmati rice (long-grain, soaked for 30 minutes)
  2. 6-7 cups water
  3. 2 bay leaves
  4. 3-4 cloves
  5. 2-3 green cardamoms
  6. 1 cinnamon stick
  7. 1 tsp salt

For the Chicken Marinade

  1. 500 g chicken (cut into medium pieces)
  2. 1 cup plain yogurt
  3. 2 tbsp ginger-garlic paste
  4. 1 tsp turmeric powder
  5. 1 ½ tsp red chili powder (adjust to taste)
  6. 1 tsp coriander powder
  7. 1 tsp cumin powder
  8. ½ tsp garam masala
  9. Salt to taste
  10. Juice of half a lemon

For the Masala (Curry Base)

  1. 3 medium onions (thinly sliced, fried until golden brown — keep some for garnish)
  2. 2 medium tomatoes (chopped)
  3. 2-3 green chilies (slit)
  4. ½ cup cooking oil or ghee
  5. Fresh coriander leaves (chopped, handful)
  6. Fresh mint leaves (chopped, handful)

For Layering:

  1. 2 tbsp warm milk + a few saffron strands (or yellow food color as substitute)
  2. Fried onions (from above)
  3. 2 tbsp ghee (optional, for richness)

👩‍🍳 Method

  1. Cook the Rice:
    • Boil water with whole spices (bay leaves, cloves, cardamoms, cinnamon, and salt).
    • Add soaked rice, cook until 70% done, then drain. Set aside.
  1. Marinate the Chicken:
    • Mix chicken with yogurt, spices, ginger-garlic paste, lemon juice, and salt.
    • Let it marinate for at least 30 minutes.
  1. Prepare the Masala:
    • Heat oil/ghee in a pan, fry onions until golden brown (remove some for garnish).
    • Add tomatoes, green chilies, and marinated chicken. Cook on medium heat until chicken is tender and oil separates from the masala.
    • Add fresh coriander and mint leaves.
  1. Layer the Biryani:
    • In a heavy-bottomed pot, spread half of the rice, then add the chicken masala, then top with the rest of the rice.
    • Sprinkle saffron milk/food color, fried onions, and 2 tbsp ghee.
  1. Dum (Steam Cooking):
    • Cover tightly (use foil or dough under the lid for a seal).
    • cook on low flame for 20-25 minutes so flavors blend beautifully.
  1. Serve Hot:
    • Fluff gently with a fork, serve with raita (yogurt sauce) and salad.