Chicken Biryani Recipe – Authentic Indian Rice & Chicken Dish

Last Updated on 2 months by Neha Deshmukh

Chicken Biryani Recipe – Authentic Indian Rice & Chicken Dish

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 Biryani 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 seems daunting, but trust me, with a little patience, you can create a restaurant-quality biryani in your own kitchen.

Why You’ll Love This Recipe

This Chicken Biryani isn’t just a meal; it’s an experience. The tender, marinated chicken, the fragrant rice, and the beautiful layering of flavors… it’s pure comfort food. It’s perfect for celebrations, weekend dinners, or whenever you want to treat yourself and your loved ones. Plus, the aroma that fills your home while it’s cooking is simply divine!

Ingredients

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

• 500 gm chicken
• 2 tbsp coconut oil
• 2 medium onions
• 1 large tomato
• 1 green chilli
• 1 tsp garlic paste
• 1 tsp ginger paste
• 2 tbsp coriander leaves
• 2 tbsp mint leaves
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• Salt to taste
• 2 cups basmati rice
• 1 tbsp ghee
• 1 tsp whole spices
• 800 ml hot water
• 1 small onion (for frying)
• 5-6 cashews
• 10 raisins

Ingredient Notes

Let’s talk ingredients! A few things make all the difference:

• Basmati Rice: This is key. Look for aged basmati rice – it stays fluffier and doesn’t get as sticky. I usually rinse my rice really well until the water runs clear. This removes excess starch.
• Coconut Oil: While some recipes use vegetable oil, coconut oil adds a subtle sweetness and lovely aroma that complements the spices beautifully. It’s a South Indian touch I adore!
• Whole Spices: Don’t skimp on these! A good blend of whole spices (cinnamon, cardamom, cloves, bay leaves) is what gives biryani its signature fragrance. Feel free to adjust the blend to your liking – every family has their own secret recipe! In my family, we add a pinch of star anise for extra depth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, marinate the chicken with turmeric powder (1/2 tsp), red chilli powder (1 tsp), and salt for about 15 minutes. This tenderizes the chicken and infuses it with flavor.
2. Heat coconut oil (2 tbsp) in a large, heavy-bottomed pan. Sear the marinated chicken until it’s browned on all sides. Don’t worry about cooking it through at this stage – just get some nice color. Set the chicken aside.
3. In the same pan, add a little more coconut oil if needed. Sauté the chopped onions until they’re golden brown. Then, add the chopped tomato, green chilli, garlic paste, ginger paste, coriander leaves, and mint leaves. Cook until the tomatoes soften and become mushy – this is your masala base.
4. Add the seared chicken back to the masala and cook until it’s fully done. The chicken should be tender and the masala should be fragrant.
5. While the chicken is cooking, let’s prepare the rice. In a separate pan, heat ghee (1 tbsp). Add the whole spices and let them sizzle for a few seconds until fragrant. Add the basmati rice (2 cups) and roast for about 5 minutes, stirring constantly.
6. Pour in the hot water (800 ml) and season with salt. Bring to a boil, then reduce the heat to low, cover the pan, and cook until the rice is fluffy and all the water is absorbed.
7. Now for the magic! Gently layer the cooked rice over the chicken masala. Don’t stir! You want distinct layers.
8. Garnish with fried onions (made from the small onion), cashews, and raisins. Cover the pan and let it sit for 5-10 minutes to allow the flavors to meld.

Expert Tips

• Don’t overcook the rice: Slightly undercooked rice is better than mushy rice. It will finish cooking with the steam from the chicken.
• Low and Slow: Cooking the biryani on low heat is crucial for developing the flavors and preventing sticking.
• Patience is Key: Biryani takes time, but the results are so worth it.

Variations

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

• Vegan Adaptation: Use plant-based chicken alternatives and substitute ghee with a vegan butter alternative.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Add more or less red chilli powder to adjust the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: This biryani is a staple for Eid and Diwali in many Indian households. I often add a few drops of rose water during Diwali for a festive touch.

Serving Suggestions

Serve your Chicken Biryani hot with a side of raita (yogurt dip) or pickle. A simple cucumber and tomato salad also complements it beautifully.

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

Let’s answer some common questions:

• What type of rice is best for biryani? Basmati rice is the gold standard!
• Can I make biryani ahead of time? You can prepare the chicken masala and rice separately ahead of time, but it’s best to layer and finish the biryani just before serving.
• How do I prevent the rice from sticking? Using aged basmati rice, rinsing it well, and cooking on low heat will help prevent sticking.
• What is the significance of layering in biryani? Layering allows the flavors to infuse into each other without getting mushy. It’s a traditional technique that creates a beautiful and flavorful dish.
• Can I use a pressure cooker to make biryani? Yes, you can! There are many pressure cooker biryani recipes available online. However, the flavor profile is slightly different.

Enjoy! I hope this recipe brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!