Chicken Biryani Recipe
Ingredients
For Chicken Marination
800grm chicken
2 tbsp ginger garlic paste + 7-8 green chillies paste
1½ tsp salt
5-6 cloves
5-6 green cardamom
10-12 black cardamom
3 bay leaves.
1 cup (200grm) curd
½ turmeric powder
1 tsp red chilli powder
½ tsp pepper powder
1 tsp garam masala
1 tsp cumin powder
½ tsp orange food colour
5-6 green chillies
bunch of mint leaves
2 bunch of fresh coriander
1 lemon juice
4 large sized onion (fried)
for khushbudar Masala
(black cardamom+ mace+ cinnamon Stick)
1 tbsp kewra water
200ml oil
For Rice
4litres of water
3 bay leaves
1 tsp cumin
¼ piece of mace
lemon peel
mint
coriander
3 tsp salt
1 tbsp clarified Butter
Let’s Start Recipe
Today, I’m sharing with you the recipe for a **delicious chicken biryani**, which is just like the one you smell when passing by a biryani shop. Yes, it’s a **tasty biryani** made with simple homemade spices, and it’s super easy to prepare. Whether you’re making it for a special occasion or for your friends or family, **you should definitely try it**. And don’t forget to give your **feedback**.
Step 1: Marinate the Chicken
Start with **800g chicken**, which we’ve washed thoroughly. If possible, make sure the water drains out completely.
For marination, we’re using a **large vessel** (the one we’ll cook in) to mix everything.
Add to the chicken:
2 tablespoons ginger-garlic paste **7–8 green chilies**, finely chopped for that extra spicy flavor* **Salt** to taste (about **1½ tsp**)
Whole Spices:
5–6 cloves
5–6 green cardamoms
10–12 black peppercorns
3 bay leaves
1 cup yogurt** (around **200g**)
*½ tsp turmeric powder
½ tsp red chili powder
*½ tsp black pepper powder
½ tsp roasted cumin powder
½ tsp garam masala
A pinch of **orange food color**
1 handful mint leaves***
2 handfuls coriander leaves**, chopped finely
1 lemon (juice & peel – don’t discard the peel)
4 large onions, fried
Step 2: Prepare the Special Spice Mix
Take **1 large black cardamom**, **½ star anise**, and **1 to 1.5-inch cinnamon stick**. Grind them into a fine powder.
This spice mix is what gives the biryani its **distinct aroma**, so don’t skip this step.
Add **half** of this spice powder to the marinated chicken and mix it well. We’ll keep the rest for later.
Add:
1 tablespoon kewra water** (for fragrance)
Mix everything thoroughly with your hands, and cover the vessel. Let it marinate for **at least 1 hour** (or **overnight** for even better results). The longer it sits, the more flavorful it becomes.
Step 3: Prepare the Chicken**
After marination, place the vessel on the stove and turn on the heat to **high flame**.
Once the chicken starts boiling, stir it, cover again, and **reduce the flame to medium-low**. Let it cook for **15–20 minutes** until the chicken is tender and fully cooked.
We won’t add any extra water because the chicken and yogurt release enough moisture on their own.
Step 4: Boil the Rice
In a separate pot, take **4 liters of water**. Add the following whole spices:
2–3 bay leaves** 1 tsp cumin seeds* **¼ star anise* **Peel of the lemon** (we used the one from earlier)
Once the water starts boiling, add:
1 handful mint leaves
1 handful coriander leaves
Next, add **3 teaspoons salt** to the boiling water. The salt should be a little stronger because it will flavor the rice.
Add **1 tablespoon ghee** (or oil if preferred).
Bring it back to a boil. After the water is boiling well, add the **1 kg soaked basmati rice** (soaked for 1 hour).
Boil it on **high flame** for **4-5 minutes** until the rice is **90% cooked** (the rice should still be firm).Once done, drain the water from the rice, keeping about **1 cup of flavorful water** aside. We’ll use this to give the biryani an extra kick.
Step 5: Layering the Biryani
Now, let’s assemble the biryani:
Add the cooked chicken to the bottom of a large vessel.Spread the cooked rice** on top, gently pressing it down.
Sprinkle over the remaining **spice mix**.* Add the **fried onions** you saved earlier.* **Garnish** with mint leaves and coriander leaves.
Drizzle the **flavored water** you saved from boiling the rice over the layers.* Add **1 tablespoon kewra water** for that extra fragrance.* Finish with a **pinch of orange food color** for a beautiful hue.
Step 6: Cooking the Biryani on Dum
Cover the pot with **foil paper** (or a kitchen towel).Place a heavy object on top to seal it tightly.Now, cook it on **medium flame** for **2-3 minutes** to build up steam. Then, reduce the flame to **low** and let it cook for **7-8 minutes**.
If you have a light vessel, place a **tawa (flat pan)** underneath to avoid burning.Let it cook on dum (slow steam cooking) for about **7–8 minutes**.
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After cooking, turn off the flame and **let it rest for 15 minutes** without opening the lid.
Step 7: Final Touch & Serving**
Once the biryani is ready, open the lid and **gently fluff the rice**.
You’ll see beautifully cooked, tender chicken and aromatic, fluffy rice – ready to be served!
Pair it with a **fresh, tangy kachumber salad** or a **mint chutney** to elevate the flavor.
Tip
This **chicken biryani** is absolutely **delicious** and has that irresistible aroma just like the ones you smell in shops.Try this recipe, and I’m sure you’ll love it more than the ones you’ve tried before. The aroma, the spices, and the flavors – everything is spot on. Let me know how it turns out and feel free to share your feedback!
If you enjoyed this recipe, like the post and share it with your friends. Stay tuned for more amazing recipes.
Thank You….♥️