Chicken Biriyani Recipe- Authentic Indian Dum Biryani with Spices

Last Updated on 2 months by Neha Deshmukh

Chicken Biriyani Recipe: Authentic Indian Dum Biryani with Spices

Hey everyone! If you’ve ever craved that incredibly flavorful, aromatic, and satisfying Indian feast, you’re in the right place. Today, I’m sharing my go-to Chicken Biriyani recipe – a dish that always feels special and brings everyone together. I first made this for a family gathering, and it was a huge hit! It takes a little time, but trust me, the results are absolutely worth it.

Why You’ll Love This Recipe

This isn’t just any biriyani; it’s a proper dum biriyani, meaning it’s slow-cooked to perfection, allowing all those incredible spices to meld together. It’s fragrant, tender, and bursting with flavor. Plus, it’s a fantastic way to impress your friends and family with a truly authentic Indian meal. It’s comfort food at its finest!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 kg chicken
• 2 tbsp oil
• 2 bay leaves
• 1 small cinnamon stick
• 3 cloves
• 2 cardamom pods
• 1 star anise
• 2 tbsp ginger-garlic paste
• 1 cup yogurt (plain, full-fat is best!)
• ¼ tsp turmeric powder
• 3 medium onions
• 2 green chilies (adjust to your spice preference!)
• 2 medium tomatoes
• ½ tsp coriander powder
• ½ tsp red chili powder
• ¼ tsp garam masala powder
• 1 cup mint leaves, chopped
• ¼ cup coriander leaves, chopped
• 2 ½ cups basmati rice
• ½ lemon
• Salt to taste
• 4 boiled eggs (optional, but highly recommended!)

Ingredient Notes

Let’s talk ingredients for a moment. A few things make all the difference:

• Basmati Rice: This is key. Look for aged basmati rice – it’s longer-grained and less likely to become mushy. I usually rinse mine really well until the water runs clear.
• Spice Blend: Don’t skimp on the whole spices! Bay leaf, cinnamon, cloves, cardamom, and star anise create that signature biriyani aroma. You can find these at most Indian grocery stores.
• Regional Variations: Biriyani is a dish with so many regional variations! Hyderabadi biriyani is known for its spicy kick, Lucknowi biriyani is more subtle and aromatic, and Kolkata biriyani often includes potatoes and eggs. This recipe leans towards a more general, classic style, but feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the chicken thoroughly and drain any excess water.
2. Heat the oil in a heavy-bottomed saucepan over medium heat. Add the bay leaves, cinnamon stick, cloves, cardamom pods, and star anise. Sauté briefly – just until you can smell those amazing spices!
3. Stir in the ginger-garlic paste and cook until the raw aroma disappears, about a minute or two.
4. Now, mix 1 tablespoon of yogurt into the spices, then add the chicken and turmeric powder. Season with salt. Cover and cook for about 10 minutes, stirring occasionally.
5. Add the sliced onions and slit green chilies. Sauté for 2-3 minutes until the onions soften and start to turn golden.
6. Incorporate the chopped tomatoes and cook until they turn mushy and release their juices, around 5-7 minutes.
7. Add the coriander powder, red chili powder, garam masala powder, the remaining yogurt, chopped mint, and coriander leaves. Cook for another 5 minutes, stirring constantly. Adjust the salt to your liking, then turn off the heat.
8. While the chicken is cooking, boil water in a separate pot. Add the soaked basmati rice and salt. Cook until the rice is about 80% done – it should still have a slight bite. Squeeze in the lemon juice and drain the rice well.
9. Now for the layering! In a heavy-bottomed pan (Dutch oven works great), spread half of the chicken masala in an even layer. Top with half of the rice, then the remaining masala, and finally, the remaining rice.
10. Cover the pan with a tight-fitting lid. This is crucial for the ‘dum’ cooking process. Cook on low heat for 20 minutes. Then, turn off the heat and let it rest, covered, for another 10 minutes. This allows the flavors to fully develop.
11. Gently fluff the biriyani with a fork and serve hot with those boiled eggs!

Expert Tips

• Don’t overcook the rice! It will continue to cook during the ‘dum’ process.
• A heavy-bottomed pan is essential to prevent sticking and ensure even cooking.
• Patience is key! The ‘dum’ cooking method takes time, but it’s what makes this biriyani so special.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Biriyani Adaptation: Substitute the chicken with vegetables like potatoes, cauliflower, and carrots. Use plant-based yogurt.
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustments: My friend, Priya, loves a really spicy biriyani, so I often add an extra green chili or a pinch of cayenne pepper for her. For a milder flavor, reduce or omit the green chilies and red chili powder.
• Festival Adaptations: We always make biriyani for Eid and Diwali – it’s a festive treat that everyone enjoys! Sometimes, I’ll add a sprinkle of saffron to the rice for a touch of luxury.

Serving Suggestions

Biriyani is a complete meal in itself, but it pairs beautifully with:

• Raita: A cooling yogurt dip.
• Salad: A simple onion and cucumber salad.
• Pickles: Indian pickles add a tangy kick.

Storage Instructions

Leftover biriyani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Let’s answer some common questions:

• What type of rice is best for biriyani? Basmati rice is the gold standard!
• How can I achieve the perfect ‘dum’ (steam) for biriyani? A tight-fitting lid and low heat are essential. You can also seal the lid with dough for extra security.
• Can I marinate the chicken overnight for a more flavorful biriyani? Absolutely! Marinating the chicken overnight will result in a more tender and flavorful dish.
• What are the key differences between Hyderabadi and Lucknowi biriyani? Hyderabadi biriyani is spicier and often uses kacha (raw) meat, while Lucknowi biriyani is more aromatic and uses pre-cooked meat.
• How do I prevent the rice from sticking to the bottom of the pot? Use a heavy-bottomed pan, and make sure the heat is on low. You can also lightly grease the bottom of the pan with ghee or oil.

Enjoy making this delicious Chicken Biriyani! I hope it becomes a favorite in your home, just like it is in mine. Happy cooking!