Delight in Every Bite: Homemade Chicken Biryani Recipe

Chicken biryani is a tantalizing dish that originated in the Indian subcontinent. Its rich blend of spices, tender chicken, and fragrant rice make it a favorite among food lovers worldwide. In this article, we’ll explore the traditional method of preparing chicken biryani, step by step, ensuring you create a dish that bursts with flavor and authenticity.

For the Marinade:

  1. 500g chicken, cut into pieces
  2. 1 cup yogurt
  3. 2 tablespoons ginger-garlic paste
  4. 1 teaspoon turmeric powder
  5. 1 teaspoon red chili powder
  6. 1 teaspoon garam masala
  7. Salt to taste

For the Rice:

  1. 2 cups basmati rice, soaked for 30 minutes
  2. 4 cups water
  3. 2-3 green cardamom pods
  4. 2-3 cloves
  5. 1-inch cinnamon stick
  6. Salt to taste

For the Biryani:

  1. 3 tablespoons ghee or oil
  2. 2 onions, thinly sliced
  3. 2 tomatoes, chopped
  4. 2 green chilies, slit lengthwise
  5. 1/2 cup chopped coriander leaves
  6. 1/2 cup chopped mint leaves
  7. Saffron strands soaked in warm milk
  8. Fried onions (optional, for garnish)


  1. Marinate the Chicken:
    • In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.
    • Mix well, ensuring the chicken is evenly coated with the marinade.
    • Cover the bowl and let the chicken marinate for at least 2 hours, preferably overnight, in the refrigerator.
  2. Prepare the Rice:
    • In a large pot, bring water to a boil.
    • Add soaked basmati rice, whole spices (green cardamom, cloves, cinnamon), and salt.
    • Cook the rice until it is 70% done. Drain and set aside.
  3. Sauté Onions and Tomatoes:
    • In a separate pan, heat ghee or oil over medium heat.
    • Add sliced onions and sauté until they turn golden brown.
    • Add chopped tomatoes and green chilies. Cook until the tomatoes are soft and mushy.
  4. Layering the Biryani:
    • Preheat the oven to 350°F (180°C).
    • In a heavy-bottomed pot or oven-proof dish, spread a layer of cooked rice.
    • Place a layer of marinated chicken over the rice.
    • Sprinkle chopped coriander and mint leaves on top.
    • Drizzle some saffron-infused milk over the layers.
    • Repeat the layers until all the rice and chicken are used, ensuring the final layer is rice.
  5. Dum Cooking:
    • Cover the pot with a tight-fitting lid or seal it with aluminum foil.
    • Place the pot in the preheated oven and cook for 30-40 minutes, allowing the flavors to meld together and the chicken to cook through.
  6. Serve:
    • Once done, remove the pot from the oven and let it rest for a few minutes.
    • Garnish with fried onions, chopped coriander, and mint leaves before serving.
    • Serve hot with raita (yogurt sauce) or salan (spicy curry) on the side.


  • For a vegetarian version, substitute chicken with mixed vegetables or paneer (Indian cottage cheese).
  • Adjust the spice levels according to your preference.
  • Use good quality saffron for enhanced flavor and color.
  • You can also cook biryani on the stovetop using a heavy-bottomed pan, following the same layering and dum cooking process.

Mastering the art of making chicken biryani requires patience and precision, but the end result is well worth the effort. With this recipe, you can recreate the authentic flavors of India in your own kitchen and delight your family and friends with a mouthwatering culinary experience. Enjoy the journey of flavors and aromas that chicken biryani brings to your table!

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