Chicken Biryani Recipe

Chicken Biryani is a deeply flavorful dish where curried chicken is layered under aromatic, saffron-infused basmati rice. It’s a celebration of classic Indian spices and cooking techniques.

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This version uses bone-in chicken thighs for optimal flavor and moisture, with crispy onions and warm spices creating depth and balance in every bite.

Essential Ingredients for Chicken Biryani

The Building Blocks of Chicken Biryani

• Chicken thighs (bone-in, skin-on) – Provides rich flavor and stays juicy during the long cooking process. The skin also protects the meat and rice from burning.
• Plain yogurt – Tenderizes the chicken and carries the spices into the meat.
• Garlic and ginger – The aromatic base that delivers warmth and pungency to the marinade.
• Ground spices (turmeric, cinnamon, cayenne, cardamom, garam masala, coriander, cumin, paprika) – Create the signature deep, complex flavor of biryani.
• Basmati rice – Aged, long-grain rice that cooks up fluffy and fragrant, essential for authentic biryani texture.
• Whole spices (cloves, bay leaves, star anise, green cardamom pods) – Infuse the rice with subtle fragrance during the parboiling step.
• Crispy fried onions – Offer sweetness and crunch, used in both layering and garnishing.
• Saffron – Delivers golden color and a subtle floral note to the rice.
• Ghee or unsalted butter – Adds richness and helps carry the spice flavors through the dish.
• Chopped coriander (cilantro) – Provides a fresh, herbal lift to balance the spices.

Cooking Steps to Bring Chicken Biryani to Life

Bringing Chicken Biryani Together Step by Step

Start by marinating the chicken in spiced yogurt. While it soaks in flavor, parboil basmati rice with whole spices. Fry sliced onions until golden and crisp.

Layer the marinated chicken in a pot, add fried onions and chopped coriander, then cover with rice. Drizzle saffron water and ghee over the top. Steam gently until flavors meld.

Let it rest before serving, then dig in to reveal golden, spice-laced chicken beneath the fragrant rice.

Recipe Tips for the Best Chicken Biryani

Unlocking the Full Flavor of Chicken Biryani

Marinate the chicken overnight if possible for deeper flavor penetration. Bone-in thighs are ideal—they remain tender and juicy even after prolonged cooking.

Don’t skip the crispy onions or saffron; both are essential for authentic texture and flavor. To adjust spice levels, reduce cayenne or garam masala, depending on your heat tolerance. Store-bought fried shallots can substitute for crispy onions in a pinch.

How to Store Leftover Chicken Biryani

Keeping Chicken Biryani Fresh for Later

Store leftover chicken biryani in an airtight container in the refrigerator for up to 4 days. It reheats well in the microwave—just add a splash of water to keep the rice moist.

For longer storage, freeze portions in freezer-safe containers. Thaw in the refrigerator overnight and reheat gently to preserve texture and flavor. Serve with a side of yogurt for added moisture.

Frequently Asked Questions About Chicken Biryani

Can I use boneless chicken instead of bone-in?

Yes, boneless thighs are a good alternative, though they may cook faster. Avoid using chicken breast unless adapting the recipe to prevent dryness.

What can I use instead of saffron?

Saffron powder is a budget-friendly substitute. Mix ½ teaspoon with warm water and use as directed to achieve color and mild aroma.

Is it necessary to parboil the rice?

Yes. Parboiling ensures the rice finishes cooking in the final steaming stage without becoming mushy. It’s key to getting the distinct layers in biryani.

Can I make this vegetarian?

Absolutely. Substitute the chicken with mixed vegetables like carrots, peas, and potatoes. Follow the same layering and cooking method for delicious results.

Chicken Biryani

A rich and aromatic Indian dish where tender chicken, marinated in a spiced yoghurt blend, is layered with partially cooked basmati rice and steamed to perfection. Crispy onions, saffron-infused water, and a touch of ghee elevate this dish, offering a symphony of flavors in every bite.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Ingredients

• Chicken Marinade
• 2 tbsp sweet or standard paprika not smoked
• 2 tsp ground coriander
• 1 tbsp cumin powder
• 1/8 tsp turmeric powder
• 6 garlic cloves minced
• 2 tsp garam masala
• 2 tbsp neutral vegetable oil
• 2/3 cup plain yoghurt
• 2 tsp finely grated ginger
• 1/4 tsp ground cinnamon
• 1/2 tsp cayenne pepper adjust to taste
• 1/2 tsp ground cardamom
• 1/2 cup water
• 1¾ tsp salt
• 750 g chicken thighs skin-on and bone-in, halved along the bone
• Parboiled Rice
• 10 whole cloves
• 5 dried bay leaves
• 2 tbsp salt
• 2¼ cups uncooked basmati rice
• 6 green cardamom pods
• 1 whole star anise
• Crispy Onions
• 2 medium yellow or brown onions halved and thinly sliced
• 1 cup oil for deep frying
• Saffron Mixture
• 2 tbsp warm water
• 1 tsp saffron threads
• Biryani Assembly
• 1 cup fresh cilantro chopped
• ¼ cup melted ghee or unsalted butter
• Garnish
• Reserved crispy onions
• Additional chopped coriander
• Plain or minted yoghurt

Instructions

• Combine the marinade ingredients in a large heavy-bottomed pot and thoroughly coat the chicken pieces. Let marinate for at least 20 minutes, or up to overnight.
• To parboil the rice, bring 3 litres of water to a rolling boil. Stir in salt, cloves, bay leaves, cardamom pods, and star anise. Add the rice and boil for 4 minutes, until just undercooked. Drain immediately and set aside.
• For the onions, heat oil in a deep saucepan over medium-high heat. Fry the sliced onions in batches for 3–4 minutes until golden and crisp, ensuring they do not burn. Transfer to a paper towel-lined plate.
• Soak saffron threads in warm water and let steep for at least 10 minutes.
• Place the marinated chicken pot on the stove over medium heat. Cover and cook for 5 minutes. Uncover, turn the chicken twice over another 5 minutes, then remove from heat. Position chicken pieces skin-side down, covering the base of the pot.
• Layer with half of the crispy onions and half of the chopped coriander. Spread the parboiled rice evenly over the top, gently patting it flat. Drizzle the saffron water in an irregular pattern, then pour the melted ghee across the surface.
• Cover with a lid and place over medium heat. Once steam escapes from the edges, reduce to low and cook for 25 minutes. Remove from heat and rest, covered, for 10 minutes.
• To serve, use a large spoon to dig into the pot, scooping up layers of rice and chicken to showcase the varied textures and colors. Transfer to a serving dish and garnish with the remaining onions, coriander, and yoghurt on the side.

Notes

Use chicken thighs with skin and bone for the best results.

For a vegetarian variation, substitute with 8 cups of mixed vegetables.

For different proteins such as lamb or beef, adjust cooking time accordingly until tender.

Leftovers keep well in the refrigerator for 3–4 days or can be frozen.

Saffron powder may be used as a budget alternative—mix ½ tsp with the warm water.