Description
Authentic Chicken Biryani is a classic Indian dish combining fragrant basmati rice with marinated bone-in chicken and a blend of aromatic spices. Slow-cooked to perfection using traditional layering and dum methods, it delivers vibrant aromas, deep flavors, and a colorful, impressive presentation ideal for celebrations or comforting home meals.
Ingredients
Scale
Chicken Marinade
- 1 kg bone-in chicken pieces
- 1 cup yogurt
- 2 tbsp ginger-garlic paste
- 1 tbsp red chili powder (adjust to taste)
- 1 tsp turmeric powder
- 1 tbsp coriander powder
- Salt to taste
Rice and Spices
- 2 cups basmati rice
- 4–5 green cardamom pods
- 4–5 cloves
- 2 cinnamon sticks
- 2 bay leaves
Masala and Garnish
- 3 large onions, thinly sliced
- 2 medium tomatoes, chopped
- 2 tbsp ghee or oil
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro (coriander) leaves
- A pinch of saffron strands soaked in 2 tbsp warm milk or food coloring (optional)
- 1/4 cup toasted cashews (optional)
- 1/4 cup raisins (optional)
Instructions
- Marinate the Chicken: In a large bowl, combine chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, and salt. Mix well to coat all pieces evenly. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor and tenderness.
- Prepare the Spiced Rice: Rinse basmati rice under cold water until the water runs clear to remove excess starch. In a large pot of boiling water, add cardamom, cloves, bay leaves, and cinnamon sticks. Add the rice and parboil it until about 70% cooked (rice should still have a bite). Drain and set aside.
- Fry Onions and Prepare Masala: Heat ghee or oil in a heavy-bottomed pan. Add thinly sliced onions and fry on medium heat until golden brown and crispy. Remove half of the fried onions for garnishing. To the remaining onions in the pan, add chopped tomatoes and cook until the oil separates from the masala. Then add the marinated chicken and cook until the chicken is mostly done and the masala thickens.
- Layer the Biryani: In a heavy-bottomed pot, spread half of the cooked chicken masala as the first layer. Add half of the parboiled basmati rice on top. Sprinkle mint leaves, cilantro, some fried onions, and saffron milk or food coloring. Repeat the layers with the remaining chicken masala and rice. Top with remaining herbs and fried onions for a vibrant presentation.
- Cook on Dum: Seal the pot with a tight-fitting lid or use homemade dough around the edges to trap steam. Cook on the lowest heat possible for 25-30 minutes to allow the flavors to meld and the rice to finish cooking perfectly.
Notes
- Use good quality basmati rice for the best aroma and grain separation.
- Do not overcook the rice during parboiling to prevent mushiness in the final dish.
- Marinate the chicken for longer periods (overnight) for deeper flavor and tender meat.
- Layering correctly is critical—this traps steam and ensures proper flavor infusion.
- Use a heavy-bottomed pot to avoid burning and promote even cooking.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Keywords: chicken biryani, authentic Indian biryani, basmati rice biryani, traditional chicken biryani, slow-cooked biryani
