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Chicken Biryani Recipe in 2 ways! Make the ultimate Biryani in homestyle and restaurant styles. Biryani is a celebratory rice and meat dish cherished in the Indian sub-continent. A traditional biryani consists of fluffy basmati rice layered over tender & succulent pieces of meat, accompanied with the mesmerizing aromas of spices, herbs & caramelized onions.

This is known as Kachi Biryani & I have shared that traditional Hyderabadi biryani here. Cooking this kind of a biryani requires a bit of expertise and understanding the dum pukht method correctly.

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The first method is a one pot biryani and you can cook this in a pressure cooker or in a regular pot. In this recipe, we cook the marinated meat and layer the uncooked rice. Pour hot water and cook to perfection.

You can use a good store bought biryani masala or garam masala. I prefer to use homemade biryani masala which I am sharing below. If you want you may use this or use your favorite store bought masala.

13. Level the rice gently on top. Add 2 tablespoons more mint leaves.Do not mix up everything, the taste of the biryani cooked in the shown method is good. Optionally you can sprinkle 2 tablespoons fried onions & saffron soaked milk.

14. Finally cover the pot or cooker.

If cooking in a pot, cook on a medium heat until the rice is cooked completely. If the rice is undercooked & there is no more water left at the bottom of the pot, pour to cup boiling water at this stage. How much water to add depends on the quality of basmati rice. Cook covered until the biryani rice is perfectly done, grainy and fully cooked. Rest it covered for 15 mins.

If cooking in a cooker, cook until you hear 1 whistle. Later remove the cooker from the hot burner to stop cooking further.

5. Mix together yogurt, lemon juice, ginger garlic, green chili, oil, salt, turmeric powder, Kashmiri red chilli powder, biryani masala (or garam masala), coriander powder, roasted cumin powder, mint leaves and coriander leaves. Mix all the ingredients well and taste test for salt and spice/heat. Adjust of required.

9. Cover and cook on a medium heat for 10 to 15 minutes (depending on the size and kind of chicken used, organic and bone-in chicken takes longer). Chicken should be almost cooked through (95% cooked). Turn off the heat.

13. Soak saffron strands or natural orange food color as needed in 2 tablespoons hot milk + 2 tablespoons hot water (or rice cooked water). Also prepare 2 tbsps chopped mint/coriander leaves, 2 tbsps fried onions, 1 to 2 pinches biryani masala and ghee.

19. Garnish with more fried onions and coriander/mint leaves if you want. Serve Chicken biryani with a large rice paddle in a way that each portion gets the chicken from the bottom and the rice from top in layers.

To make a good biryani, always use best quality ingredients. The choice of good quality basmati rice, whole spices, spice powders, chicken & ghee all contribute to the flavors of chicken biryani.

1.Basmati rice: There are so many kinds of basmati rice available in the market. For best results choose premium quality basmati rice that is labelled as AGED. This kind of rice is more firm & fluffs up well in chicken biryani without turning mushy. Aged rice is also more fragrant.

2.Biryani masala (spices): Good quality whole spices & spice powders elevate the flavor of chicken biryani. So choose a good quality ready made garam masala powder or biryani masala.

3.Chicken: We usually use up the cut whole chicken to make the chicken biryani. However I always find chicken breast pieces dry out if not marinated well with yogurt. If you prefer soft, tender & succulent pieces of chicken in your biryani, then just use chicken thighs & drumsticks.

4.Ghee : Traditionally chicken biryani was made using ghee. Since this recipe does not follow the traditional method, you can also make it using oil. But ghee adds a unique aroma to the dish.

Hi Swasthi, I have been toying with the idea of cooking chicken biryani and veg biryani for a Xmas lunch. Just wondering if I can make the gravy ahead in time and just the rice the next day? And then use oven to cook/heat after layering?

Hi,

Yes there is! Home style is a one pot biryani (you cook raw rice and chicken together, but in layers). Restaurant style is dum biryani, you cook rice and chicken separately and layer them. For more details read, about my chicken biryani section.

Instead of pan searing, I decided to broil the chicken in the oven, before adding it to the rice. I also added less liquid than the recipe asked for (used coconut milk) and added some boiling water towards the end, when the rice got a little bit dry. It turned out perfectly.

Hi Baleara,

So glad you all enjoyed it! Yes stone flower can be left out because it is hard to find outside India. Thank you so much for sharing back. The cook time for the chicken changes with the the size of the pieces & the kind of chicken (regular/organic/free-range). Some would take longer time to cook. Did you watch the video? It shows the doneness of chicken, you may get an idea on that. I will edit the post to include more details. Thanks again!

Chicken and rice dishes are enjoyed worldwide, often as a comfort food that reminds us of home. Sukhi's Chicken Biryani is a flavorful rice dish with tender, succulent chicken pieces on a bed of fragrant, basmati rice, seasoned with aromatic spices like turmeric, cumin, and ginger.

Hi Sarah! This white biryani looks amazing and is on the menu for my family next week. Just wanted to confirm if the saunf you have mentioned is anise seeds or fennel? Is it the same thing you find in mouth freshener mixes or is it something else? Thanks!

Some recipes are a case of throwing it all in a pan for an easy dinner (one pot chicken and pasta is brilliant on those busy week nights), but sometimes it's almost meditative to take some time and put together a food creation that's made with love and care.

This biryani is one of those dishes (and yes, we do dirty a few dishes along the way...).

This is a Hyderabadi biryani - using the dum method of cooking - which involves letting the ingredients in the dish 'breathe' in its own aroma to make it more flavourful. In this case the flavourful chicken at the bottom of the dish cooks and releases steam and aromas into the rice.

There are a lot of ingredients that go into a biryani, so I'm not going to list them all here (check out the recipe card at the bottom of the post for that). I do use a lot of spices, which makes the chicken marinade intensely flavourful.

When you scoop it out (be sure to scoop it right from the bottom to get all the layers) you should find the outside of the chicken that was touching the base of the pan is a tiny bit crisp. The interior should still be juicy though. Personally I think that slight crispness adds even more flavour.

Chicken thighs can take the direct heat from sitting at the bottom of the pan without drying out.

I prefer to use boneless and skinless chicken thighs, but you could use bone-in thighs if you prefer. Just cook the whole dish for about 5 minutes longer if you do.

A fair amount of the salt is drained off with the water from cooking the rice. The remaining salt really enhances the flavour of the whole dish. That salty taste mellows during the cooking with the chicken and disperses to flavour the rest of the ingredients.

This does sound a recipe for a good Biryani. I've made a few over the years but tend to add the chicken/lamb and rice + onions and coriander, etc in layers - 2 or 3 layers depending on how many are invited. One thing I do add to each layer is a small drop of Rose water, it makes the resulting Biryani just a tad more exotic!

Great recipes. Thanks Nicky.

Biryani is a classic Indian dish that is often served at weddings and celebrations. However, it is a common dish to occasionally be made at home for dinner as well. Making a chicken biryani is a lengthy process but once you taste the mixture of the chicken, spices, and rice, you will know that all your efforts were totally with it!

Here is my newest recipe in the Biryani series. Low-carb chicken biryani using cauliflower rice instead of basmati rice with delicious warm, authentic flavors. Other than the Marinating time, this keto-friendly recipe can be ready in half an hour and makes a great weeknight meal option.

Thank you for your overwhelming positive responses to my most popular Chicken Biryani Recipe. Since many of you have requested a low-carb version, I decided to make the Biryani using cauliflower rice. And I am happy to tell you guys that this keto-friendly chicken biryani has the same biryani flavors as tender cooked chicken we love. Depending on how much you cook the cauliflower rice, it can have a bit crunchy texture or can be soft and well cooked.

Cauliflower rice does not taste like regular rice. It has a mild, nutty taste and if cooked properly has a nice chewy texture like rice. The best part of cooking cauliflower rice in a recipe like biryani is that the aromatic ghee and spices completely mask the natural smell of cauliflower.

Alright. Here goes. Dear Archana, you have to stop! EVERYTHING is always so delicious!!! This time, I made your recipe following all steps scrupulously. I had ALL the ingredients. Except one. Wait for it. I had no chicken. But decided to do the Biryani anyway. IT WAS DELICIOUS, truly fabulous. (We ate the whole thing for supper and there's only two of us.) Even though I had planned a fish dish as main. (Bah! I'll cook it tomorrow.)

Thank you, again and again, Archana!

Archana ! Archana ! The biriyani flavor was spot on. . My husband is a good cook and makes excellent biriyani, but it has never smelled or tasted so good.

I decided to meal prep for the week - make the chicken separately and add the cauliflower rice on a daily basis (Top with fried onions and cashews with raitha on the side -yum!!) My husband prefers it crunchy and I prefer it cooked. So it was perfect to add and warm up to each one's taste,