How to Make Chicken Biryani at Home

How to Make Chicken Biryani at Home

About Chicken Biryani:

Chicken biryani is one of the most popular, aromatic, and delicious rice recipe, which is loved by many non-vegetarian people.  Chicken biryani is layered with half cooked chicken, 70-80% cooked long grain basmati rice or biryani rice, spices, herbs, and ghee and then cooked on a low flame until its well cooked.  It can be served at lunch time or at dinner time with raita of your choice or with mirch ka salan.

Benefits of Chicken:

  1.  Helps to build muscles.
  2.  Good for bone health.
  3.  Relieves stress.
  4.  Boosts immunity.
  5.  High in protein.


  • 500 grams of chicken with bone or without bone, cleaned, washed, and cut into big size pieces.
  • 2-1/2 cups of long grain basmati rice or biryani rice.
  • 2 tablespoons of garlic ginger paste.
  • 5-6 tablespoons of cooking oil.
  • 2-3 tablespoons of ghee.
  • 5-6 medium sized onions thinly sliced.
  • 1 cup curd/yogurt.
  • 1 tablespoon cumin powder.
  • 1 tablespoon coriander powder.
  • 1/2 teaspoon turmeric powder.
  • 1 tablespoon of garam masala (powder of cloves, cardamom, cinnamon, black pepper, bay leaf, star anise, cloves, mace).
  • Red chilli powder to taste.
  • Salt to taste.
  • Chopped coriander and mint leaves.
  • Pinch of food colour or few strands of saffron soaked in warm milk.
  • Slit green chilies to taste.
  • Some whole spices like 3-4 cloves, 3-4 green cardamoms, 1 black cardamoms, 1 cinnamon stick, 8-10 black peppercorns, 2 bay leaves, and 1 star anise.
  • Water as required to boil the rice.
  • 1/4th cup of fried onion.

Note:  You may increase or decrease the quantity of ingredients depending on for how many people you are making for.

Marination of Chicken:

  1.  Take a mixing bowl and add on the washed and cleaned chicken.
  2.  Then, add all powdered spices, garam masala, curd/yogurt, slit green chillies to taste, some chopped mint and coriander leaves, garlic ginger paste, fried onion, and salt to taste and mix all the ingredients well.
  3.  Then, cover the marination and keep aside for 1 hour or if possible you can keep it in the fridge overnight.

Boiling Rice for Biryani:

  1.  Wash the long grain basmati rice or biryani rice and soak it for at least 15-20 minutes.
  2.  Then, strain the water and keep the rice aside.
  3.  Then, take a deep and heavy bottom pan and pour enough water to boil the rice.
  4.  Then, add whole spices like cloves, cardamom, cinnamon, black pepper, bay leaf, and star anise.
  5.  Then, add one tablespoon of ghee or cooking oil and salt to taste.
  6.  Then, mix all the ingredients well and turn on the flame.
  7.  Then, let the water come to a boil on high flame.
  8.  Then, add soaked rice and cook it in high flame until rice is 70-75% cooked or just cook for 5-7 minutes.
  9.  Then, switch off the flame and strain the rice and keep aside for later use.

Preparation of Chicken Biryani:

  1.  Take a deep and heavy bottom pan and turn on the flame.
  2.  When pan is hot, add 5-6 tablespoons of cooking oil.
  3.  When the oil is hot, add in the sliced onions and cook the onions on a high flame until its golden brown in colour.
  4.  Keep some brown onions aside for dressing.
  5.  Now add the marinated chicken and cook them on a medium flame for 10-15 minutes or until chicken is half cooked.  Stir occasionally.
  6.  Then, switch off the flame and keep the cooked chicken aside.
  7.  Then, take a handi or kadai and make layers of cooked chicken and rice.
  8.  Garnish this with some chopped coriander and mint leaves, fried onions, garam masala, ghee, and saffron soaked with milk and then cover with a lid.
  9.  Then, take a heavy bottom tawa or pan and heat the tawa on high flame.
  10.  Then, lower the flame and place the handi on the top of the pan.
  11.  Then, cook the chicken biryani on slow flame for 20-30 minutes and or until the biryani is well-cooked and then switch off the flame.
  12.  Then, give 8-10 minutes of sanding time to chicken biryani and serve hot with any kind of raita of your choice or with mirchi ka salan.