Chicken Biryani

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Chicken Biryani is a classic dish that is famous for its fragrant and flavorful rice cooked with succulent pieces of chicken. This dish has its origins in the Mughal era and is now a popular and much-loved dish in many parts of the world. It is a one-pot meal that is perfect for a family dinner or a special occasion.

The secret to making a delicious Chicken Biryani is in the spices and the method of cooking. The rice is cooked with aromatic spices such as cumin, coriander, and cardamom, and the chicken is marinated in spices before being added to the rice. The layers of rice and chicken are then cooked together, creating a dish that is bursting with flavor.

There are many variations of Chicken Biryani, each with its own unique blend of spices and cooking techniques. Some recipes call for the use of saffron or rose water to add a delicate fragrance to the dish, while others use different types of rice or vegetables to create a more complex flavor profile.

Whether you’re a seasoned cook or a beginner in the kitchen, making Chicken Biryani is a satisfying and rewarding experience. The end result is a dish that is not only delicious but also a feast for the senses.

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Chicken Biryani

Chicken Biryani

Chicken biryani recipe is one of the best & easy to make the fuss-free dish. The chicken biryani is packed with flavors, so definitely give this a try.

  • Author: Cook with Kushi
  • Prep Time: :15
  • Cook Time: :30
  • Total Time: :45
  • Yield: 4 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: Indian


Units Scale

Cooking the rice

1 cup Basmati rice
4 to 5 cups Water
1 teaspoon Salt

Chicken marinade

4 Chicken thighs
1/4 teaspoon Turmeric powder
1 teaspoon Red chile powder
1 teaspoon Salt
Juice of 1 lemon

To make biryani

2 Onions, chopped lengthwise
5 to 6 Garlic cloves, finely chopped
1 inch Ginger, finely chopped
2 to 3 Green chilies, slit
2 Tomatoes, diced
6 to 8 strands Coriander leaves or cilantro
1/4 cup Mint leaves or Pudina, loosely packed
1 1/2 tablespoon Oil
1-inch Cinnamon stick (Dalchini)
3 to 4 Cardamom pods (Elaichi)
3 to 4 Cloves (Lavang)
2 Bay leaf (Tej Patta)
1 teaspoon Cumin seeds (Jeera)
1 tablespoon Biryani or Tandoori Masala
1 tablespoon butter or ghee
1/4 cup Water


Cooking rice

Wash and soak the rice in water for 15 minutes. In the pot, add rice along with water and salt and bring it to a boil on a high flame. Reduce the flame to medium and cook till the rice is cooked through 80%. Drain and keep this aside.

Chicken marination

In a bowl, add chicken thighs, turmeric powder, chile powder, salt, and juice of a lemon. Toss and keep this aside for 15 minutes.

Making of chicken biryani

In a pan, add oil. Once hot, add cinnamon sticks, cardamom pods, cloves, bay leaf, cumin seeds, and saute for a few seconds.

Add the marinated chicken and cook for 3 minutes. After 3 minutes, add garlic, ginger, and green chilies. Flip the chicken and cook for another 2 minutes.

Add onion, tomato, coriander leaves, mint leaves, tandoori masala, and give it a good mix. Cook this for a minute. Now spread it evenly to cover the base of the pan.

Add partially cooked rice, spread evenly, and garnish with some more mint and coriander leaves.

Finally, add butter and sprinkle some more tandoori masala powder or biryani masala powder and splash ¼ cup of water. Cover this and cook on low flame for 20 minutes or until rice is cooked through thoroughly.

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