Authentic best chicken biryani recipe

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Chicken Biryani, a beloved culinary masterpiece, holds a special place in the hearts and taste buds of food enthusiasts around the world. Originating from the Indian subcontinent, this best chicken biryani recipe is a fragrant and flavorful dish that beautifully combines tender pieces of chicken, aromatic spices, and long-grain basmati rice. It creates a symphony of flavors and textures that is nothing short of extraordinary.

(Please read till the end to gather some great tips.)


For Marinating the Chicken:

  1. 500 grams of chicken, cut into pieces
  2. 1 cup yogurt
  3. 1 tablespoon ginger-garlic paste
  4. 1 teaspoon red chili powder
  5. 1/2 teaspoon turmeric powder
  6. 1 teaspoon garam masala powder
  7. Salt to taste
  8. 2 tablespoons vegetable oil

For the Rice:

  1. 2 cups basmati rice, washed and soaked for 30 minutes
  2. 4-5 cups water
  3. 1 bay leaf
  4. 2-3 green cardamom pods
  5. 2-3 cloves
  6. Salt to taste

For the Biryani:

  1. 2 large onions, thinly sliced
  2. 2 tomatoes, chopped
  3. 2 green chilies, slit
  4. 1/4 cup chopped mint leaves
  5. 1/4 cup chopped coriander leaves
  6. 1/4 cup fried onions (for garnish)
  7. 2 tablespoons ghee (clarified butter)
  8. 2 tablespoons vegetable oil
  9. A pinch of saffron threads soaked in 2 tablespoons of warm milk (for coloring)
  10. Juice of half a lemon

Spice Mix (Biryani Masala):

  1. 2 cinnamon sticks
  2. 4-5 green cardamom pods
  3. 4-5 cloves
  4. 1 star anise
  5. 1 teaspoon cumin seeds
chicken biryani recipe


Marinate the Chicken:

  • In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, salt, and 2 tablespoons of vegetable oil.
  • Mix well and let it marinate for at least 30 minutes (overnight is even better).

Prepare the Rice:

  • In a large pot, bring 4-5 cups of water to a boil. Add the soaked and drained basmati rice.
  • Add bay leaf, green cardamom pods, cloves, and a pinch of salt.
  • Cook the rice until it’s 70-80% done (it should still have a slight bite to it). Drain the rice and set it aside.

Prepare the Biryani Masala:

  • In a small pan, dry roast the spices (cinnamon sticks, green cardamom pods, cloves, star anise, and cumin seeds) until fragrant.
  • Grind them into a fine powder. This is your biryani masala.

Cook the Chicken:

  • In a large, heavy-bottomed pan or a Dutch oven, heat 2 tablespoons of vegetable oil and 2 tablespoons of ghee over medium heat.
  • Add the thinly sliced onions and sauté until they turn golden brown and crispy. Remove half of the fried onions for garnish.
  • To the remaining onions in the pan, add the marinated chicken and cook until the chicken is browned and cooked through.
  • Add chopped tomatoes and cook until they become soft and the oil begins to separate.
  • Add the biryani masala you prepared earlier and mix well.

Layer the Biryani:

  • In a large, heavy-bottomed pot or a biryani handi, start by layering the cooked chicken mixture.
  • Add a layer of partially cooked rice on top.
  • Sprinkle chopped mint leaves, chopped coriander leaves, and green chilies.
  • Repeat the layers until all the chicken and rice are used up. The top layer should be rice.

Finishing Touches:

  • Drizzle the saffron milk over the top layer of rice for a beautiful color.
  • Squeeze lemon juice over the rice.
  • Sprinkle the reserved fried onions on top.

Dum Cooking:

  • Seal the pot with foil or a tight-fitting lid to trap steam.
  • Cook on low heat for 20-25 minutes to allow the flavors to meld together.


  • Gently fluff the biryani with a fork before serving. Serve hot with raita or salad.


1. What is the origin of the best chicken biryani recipe?

Chicken biryani is believed to have originated in the Indian subcontinent, with various regional variations. It’s a flavorful and aromatic rice dish that combines chicken, spices, and rice.

2. What’s the difference between biryani and pulao?

Biryani and pulao are both rice dishes, but they differ in their preparation and flavors. Biryani involves layering partially cooked rice with marinated meat and cooking it together, while pulao is a one-pot dish where rice is cooked with meat and spices in a single pot.

3. What kind of rice is best for chicken biryani?

The best rice for chicken biryani is long-grain, aged Basmati rice. It has a unique fragrance and doesn’t stick together, resulting in fluffy and aromatic biryani.

4. What are the essential spices for chicken biryani?

Essential spices for chicken biryani typically include cinnamon, cardamom, cloves, bay leaves, cumin, and coriander. You can also use saffron, which adds a distinct flavor and a vibrant yellow color.

5. Should I use boneless or bone-in chicken for biryani?

The choice between boneless and bone-in chicken is a matter of personal preference. Bone-in chicken adds more flavor to the dish, while boneless chicken is easier to eat. You can choose either, but ensure the chicken is cut into uniform-sized pieces.

6. Can I make chicken biryani without marinating the chicken?

Marinating the chicken is a crucial step in biryani preparation as it infuses the meat with flavors. Skipping this step may result in a less flavorful dish.

7. How can I make biryani less spicy for those who prefer milder flavors?

To make a milder chicken biryani, reduce the amount of chili powder and green chilies in the recipe. You can also add yogurt or cream to the marinade to balance the heat.

8. What’s the best way to achieve the perfect biryani rice texture?

To achieve perfect biryani rice texture, parboil the rice until it’s 70-80% cooked. This ensures that the rice grains remain separate and don’t become mushy during the final cooking stage.

9. Can I substitute meat with vegetables or tofu for a vegetarian biryani?

Yes, you can make a delicious vegetarian biryani by substituting meat with vegetables, tofu, or paneer (Indian cottage cheese). The spices and cooking method remain largely the same.

10. How can I prevent the biryani from burning or sticking to the bottom of the pot?

To prevent burning or sticking, use a heavy-bottomed, non-stick, or well-seasoned biryani pot. Additionally, you can place a heat diffuser or tava (griddle) under the pot to distribute heat evenly.

Tips for the best chicken biryani recipe

  • Quality Ingredients: Use fresh, high-quality chicken and aged Basmati rice for the best results.
  • Marination Matters: Marinate the chicken with yogurt and spices for at least 30 minutes for flavor and tenderness.
  • Golden Onions: Caramelize onions until they are golden brown for added sweetness and color.
  • Perfect Parboiling: Parboil the rice until it’s 70-80% cooked, then drain promptly to prevent overcooking.
  • Layer with Care: Layer rice, chicken, fried onions, and herbs alternately for even flavor distribution.
  • Heavy-Bottomed Pot: Use a heavy-bottomed pot to prevent burning and ensure even cooking.
  • Seal Tightly: Seal the pot tightly for a “dum” effect, slow-cooking with steam for maximum flavor infusion.

In conclusion, crafting an authentic and delectable chicken biryani is a delightful journey through the rich tapestry of Indian cuisine. From the careful selection of spices to the artful layering and slow-cooking techniques, this iconic dish showcases the essence of flavor, aroma, and tradition.

Although by following our carefully curated recipe and tips, you’ve embarked on a culinary adventure that promises to captivate your taste buds and those of your loved ones. The magic of the best chicken biryani recipe lies not just in its taste but in the memories and moments it creates at the dining table.

So, savor each aromatic bite, celebrate the fusion of spices, and share the joy of this exquisite dish with family and friends. May your best chicken biryani be a testament to the culinary heritage it represents and a source of culinary pride in your kitchen. Happy cooking!


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