Chicken Biryani Recipe- Authentic Indian Dum Biryani with Yogurt

Last Updated on 2 months by Neha Deshmukh

Chicken Biryani Recipe – Authentic Indian Dum Biryani with Yogurt

Hey everyone! If you’ve ever dreamed of making restaurant-style biryani at home, you’re in the right place. This Chicken Biryani recipe is a family favorite, and honestly, it’s not as intimidating as it looks. I remember the first time I tried making biryani – it felt like a huge undertaking! But trust me, with a little patience and these detailed instructions, you’ll be enjoying a fragrant, flavorful biryani in no time.

Why You’ll Love This Recipe

This isn’t just a biryani recipe, it’s the biryani recipe I’ve perfected over the years. It’s a beautiful blend of aromatic spices, tender chicken, and fluffy basmati rice, all cooked together in the traditional ‘dum’ style. The yogurt marinade keeps the chicken incredibly succulent, and the slow cooking process allows all the flavors to meld beautifully. It’s perfect for special occasions, family gatherings, or just when you’re craving a truly comforting meal.

Ingredients

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

• 2 cardamom each
• 2 cloves each
• 2 cinnamon sticks
• 10 cloves garlic
• 2 inch ginger
• 0.25 cup water
• 2 tbsp ghee (clarified butter)
• 2 tbsp vegetable oil
• 2 medium onions
• 6 sprigs coriander leaves
• 6 sprigs mint leaves
• 2 tomatoes
• 4 green chillies
• 0.5 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp salt (plus 1.5 tsp for the rice)
• 0.5 cup fresh yogurt
• 3 tsp ghee (for finishing)
• 750 grams chicken with bone
• 3 liters water
• 2 cups basmati rice
• 1 lime juice
• 2 tsp vegetable oil (for rice)

Ingredient Notes

Let’s talk ingredients! A few things make all the difference in a good biryani.

• Basmati Rice: This is non-negotiable! Basmati rice has a lovely aroma and long grains that stay separate and fluffy. Don’t substitute with other types of rice.
• Ghee: Ghee adds a richness and flavor that oil just can’t replicate. It’s a traditional ingredient for a reason. If you don’t have ghee, you can use oil, but the flavor won’t be quite the same.
• Spices: The blend of cardamom, cloves, and cinnamon is the heart of biryani’s aroma. Use whole spices whenever possible – they release their flavor more slowly and create a more complex taste.
• Regional Variations: Biryani styles vary across India! Hyderabadi biryani is known for its spicy kick, Lucknowi biryani is more subtle and aromatic, and Kolkata biryani often includes potatoes and eggs. This recipe leans towards a more generally enjoyed style, but feel free to adjust the spices to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 2 tbsp ghee and 2 tbsp vegetable oil in a heavy-bottomed pan. Add the 2 cardamom, 2 cloves, and 2 cinnamon sticks. Cover and cook until the onions turn golden brown, stirring occasionally. This takes patience – don’t rush it!
2. Add 10 cloves garlic and 2 inch ginger to the onions. Cover and cook for 3-4 minutes until fragrant. You should really start to smell those amazing spices now.
3. Stir in 6 sprigs chopped coriander and 6 sprigs chopped mint leaves. Sauté for 1 minute. Fresh herbs make a huge difference!
4. Add 2 chopped tomatoes and 4 green chillies. Cover and cook for 2-3 minutes until the tomatoes soften.
5. Mix in 0.5 tsp turmeric powder, 1 tsp red chilli powder, and 1 tsp salt into the masala. Cook for another minute, stirring constantly to prevent burning.
6. Add 750 grams chicken with bone and 0.5 cup beaten yogurt. Increase the heat slightly, cover, and cook for 20 minutes until the chicken is tender. The yogurt helps tenderize the chicken and adds a lovely tang.
7. While the chicken is cooking, boil 3 liters of water with 2 tsp vegetable oil, 1.5 tsp salt, and 1 lime juice. Add 2 cups basmati rice and cook until 80% done. This is important – you don’t want fully cooked rice! Drain and reserve the water.
8. Layer the partially cooked rice over the chicken masala in the pan.
9. Place the biryani pot on a heated dosa tawa (or a flat griddle). Cover with a tight-fitting lid and pour the reserved hot water over the lid. This creates a seal and traps the steam.
10. Cook on low flame (dum) for 15 minutes. Open, drizzle 3 tsp ghee, mix gently (be careful not to break the rice grains!), and cook for another 5 minutes.
11. Turn off the heat. Let the biryani rest for 5 minutes before serving. This allows the flavors to settle and the rice to finish steaming.

Expert Tips

• Don’t overcook the rice! It should be about 80% done before layering.
• Use a heavy-bottomed pan: This prevents sticking and ensures even cooking.
• The ‘dum’ cooking method is key: It’s what makes biryani so special. Don’t skip it!
• Be gentle when mixing: You want to keep the rice grains intact.

Variations

• Vegan Biryani Adaptation: Swap the yogurt for a plant-based yogurt alternative (like cashew or soy yogurt) and use a plant-based chicken substitute.
• Gluten-Free Confirmation: Biryani is naturally gluten-free, so you don’t need to worry about any hidden gluten!
• Spice Level Adjustment: For a milder biryani, reduce the amount of red chilli powder. For a spicier biryani, add a pinch of cayenne pepper or use hotter green chillies.
• Festival Adaptations: This biryani is a staple for Eid, Diwali, and weddings. My aunt always makes a huge batch for family gatherings!

Serving Suggestions

Biryani is a complete meal in itself, but it’s even better with some accompaniments. I love serving it with:

• Raita (yogurt dip)
• Mirchi ka Salan (chilli curry)
• A simple onion and tomato salad

Storage Instructions

Leftover biryani 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

What type of rice is best for Biryani?

Basmati rice is the only way to go! Its aroma and long grains are perfect for biryani.

What is ‘Dum’ cooking and why is it important for Biryani?

‘Dum’ cooking is a slow cooking method where the food is sealed and cooked in its own steam. It’s crucial for biryani because it allows the flavors to meld together and the rice to cook perfectly.

Can I marinate the chicken overnight for a more flavorful Biryani?

Absolutely! Marinating the chicken overnight will make it even more tender and flavorful.

How do I prevent the Biryani from sticking to the bottom of the pot?

Using a heavy-bottomed pan and keeping the heat on low are the best ways to prevent sticking. You can also add a tablespoon of ghee to the bottom of the pan before layering the rice.

What are some good accompaniments to serve with Chicken Biryani?

Raita, mirchi ka salan, and a simple onion and tomato salad are all great choices!

Enjoy making this delicious Chicken Biryani! I hope it becomes a favorite in your home too. Let me know how it turns out in the comments below!