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chicken biryani

Mouthwatering Chicken Biryani with Flavorful Spiced Rice

Print Recipe
Fragrant basmati rice layered with juicy marinated chicken, spices, saffron, and herbs—this biryani is a rich, flavorful feast for every occasion.
Course dinner, lunch, Main Course
Cuisine Indian, Pakistani
Keyword biryani, chicken biryani, easy biryani recipe, homemade biryani, indian chicken biryani, pakistani chicken biryani
Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings 8 people
Calories 500

Ingredients

Main Ingredients:

  • 1 kg chicken cut into pieces
  • 3 cups basmati rice
  • 3 large onions thinly sliced
  • 4 tomatoes chopped
  • 4-5 green chilies slit
  • ½ cup yogurt whisked
  • 2 tbsp tamarind pulp
  • ½ cup oil or ghee
  • ½ cup fresh coriander and mint
  • 2 tbsp ginger-garlic paste

Whole Spices:

  • 5-6 green cardamom
  • 4-5 cloves
  • 2 black cardamom
  • 1 cinnamon stick
  • 1 bay leaf

Ground Spices:

  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tbsp coriander powder
  • 1 tsp garam masala
  • Salt to taste

For Garnish:

  • Orange/yellow food color
  • Fried onions
  • Kewra or rose water optional

Instructions

  • Fry Onions: Heat oil in a heavy pot. Add sliced onions and fry for 12-15 minutes until deep golden brown. Remove half and set aside for garnishing.
  • Cook Chicken: Add chicken pieces to the same oil. Sauté on high heat for 5-7 minutes until sealed and water evaporates.
  • Add Whole Spices: Add cardamom, cloves, black cardamom, cinnamon, and bay leaf. Cook for 2-3 minutes until fragrant.
  • Add Tomatoes: Add chopped tomatoes and green chilies. Cook for 7-8 minutes until tomatoes are fully mashed and oil separates.
  • Add Ground Spices: Add red chili, turmeric, cumin, coriander powder. Cook for 2 minutes, stirring continuously.
  • Add Tamarind and Yogurt: After 10-12 minutes, add tamarind pulp and cook for 3-4 minutes. Then add whisked yogurt gradually while stirring. Add salt. Cover and cook for 15-20 minutes.
  • Prepare Rice: Boil 6-7 cups water with 2 tbsp oil, salt, and whole spices. Add washed rice and cook until 70% done (5-6 minutes). Drain immediately.
  • Layer the Biryani: Spread half the rice over the chicken. Sprinkle fried onions, herbs, and food color mixed in milk. Add remaining rice and garnish again. Add kewra water if using.
  • Dum Cooking: Cover pot with foil and tight lid. Cook on high for 2-3 minutes, then reduce to lowest heat. Place a tawa underneath. Cook for 25-30 minutes.
  • Rest and Serve: Turn off heat and let rest for 10 minutes. Open lid, gently mix with a fork, and serve hot with raita and salad.

Notes

  • Don't skip browning onions properly - they add essential flavor
  • Rice should be 70% cooked only, not fully done
  • Keep flame very low during dum process
  • Fresh chicken gives better results than frozen
  • Adjust spice levels according to preference