! Craving Chicken Biryani? Find One Open Now Near You!

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Craving that flavorful, aromatic chicken biryani but can’t find a restaurant open nearby? Don’t worry, you can create this delicious dish yourself at home! This recipe provides a comprehensive guide, from gathering the ingredients to plating the perfect biryani.


Bucket Biryani, Frazer Town, Bangalore  Zomato
Bucket Biryani, Frazer Town, Bangalore Zomato

For the Marinated Chicken:

  • 1 kg bone-in, skin-on chicken pieces (thighs and drumsticks preferred)
  • 2 tbsp plain yogurt
  • 1 tbsp lemon juice
  • 1 tsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/4 tsp garam masala powder
  • Salt to taste
  • Vegetable oil for cooking

  • For the Basmati Rice:

  • 4 cups basmati rice, rinsed and soaked for 30 minutes
  • 2 tbsp ghee (or clarified butter)
  • 1 bay leaf
  • 2 cloves
  • 2 green cardamoms
  • 1 black cardamom
  • 1 cinnamon stick
  • Salt to taste

  • For the Biryani Assembly:

  • 1 large onion, thinly sliced
  • 2 green chilies, slit lengthwise
  • 1/2 cup chopped coriander leaves
  • 1/4 cup chopped mint leaves
  • Saffron strands (soaked in warm milk for 10 minutes, optional)
  • Fried cashews and raisins (for garnish, optional)

  • Directions:

    1. Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala powder, and salt. Add the chicken pieces and toss well to coat them evenly. Cover the bowl and refrigerate for at least 30 minutes, or preferably overnight for deeper flavor.

    2. Cook the Basmati Rice: In a large pot, heat ghee over medium heat. Add bay leaf, cloves, green cardamoms, black cardamom, and cinnamon stick. Let them splutter for a few seconds. Drain the soaked basmati rice and add it to the pot along with salt. Stir gently to combine. Pour in enough water to cover the rice by about an inch (adjust slightly depending on your rice variety). Bring to a boil, then reduce heat to low, cover the pot tightly, and cook for 15-20 minutes, or until the rice is fluffy and cooked through. Once cooked, remove from heat and set aside.

    3. Cook the Chicken: Heat vegetable oil in a large pan or wok over medium heat. Add the marinated chicken pieces and cook, stirring occasionally, until the chicken is browned on all sides and cooked through (around 20-25 minutes). Remove the chicken from the pan and set aside.

    4. Assemble the Biryani: In the same pan used for cooking the chicken, add a thin layer of cooked basmati rice. Top it with half of the fried onions, green chilies, coriander leaves, and mint leaves. Arrange the cooked chicken pieces over the rice layer. Repeat with another layer of rice, remaining fried onions, green chilies, coriander leaves, and mint leaves.

    5. Steam the Biryani: Pour the saffron-infused milk (if using) evenly over the biryani. Cover the pan tightly with aluminum foil and a lid. Reduce heat to low and steam the biryani for 10-15 minutes.

    6. Serve and Enjoy: Turn off the heat and let the biryani rest for another 5 minutes before serving. Fluff the rice gently with a fork and spoon the biryani onto a platter. Garnish with fried cashews and raisins (optional) and serve hot with raita or your favorite accompaniment.

    Nutrition Facts (Per Serving)

    Please note that this is an approximate nutritional breakdown and may vary depending on the specific ingredients used.

    Calories: 500-600

  • Protein: 30-40g
  • Carbs: 50-60g
  • Fat: 20-30g

  • Conclusion

    Chicken biryani is a culinary masterpiece, but you don’t need a fancy restaurant to enjoy it. With this detailed guide, you can create this flavorful dish at home, even when your favorite biryani spot is closed. So, gather your ingredients, unleash your inner chef, and savor the delicious rewards!


    1. Can I use boneless, skinless chicken breasts for this recipe?