Chicken Biryani
Chicken biryani is built in layers: spiced, yogurt-marinated chicken on the bottom and fragrant par-cooked basmati on top, with crisp fried onions, fresh mint and saffron milk in between. The pot is then sealed and cooked over very low heat, a method called dum, so the rice finishes in the steam from the chicken. Much of the time is hands-off, and one pot feeds a crowd for Eid or a family iftar.
By Priya Raman
Published
- Prep Time
- 30 mins
- Cook Time
- 1 hr 20 mins
- Marinate
- 1 hr
- Total Time
- 2 hrs 50 mins
- Servings
- 6 servings
How do you make Chicken Biryani?
To make chicken biryani, marinate 1 kg chicken in spiced yogurt for at least 1 hour, then cook it in the pot with fried onions for 20 minutes. Boil soaked basmati with whole spices for 5-6 minutes until 70% cooked, layer it over the chicken with saffron milk and ghee, seal and cook on very low heat for 25 minutes, until the chicken reaches 74°C (165°F).
- Total time
- 2 hrs 50 mins
- Calories
- 585 per serving
- Protein
- 31 g
- Yield
- 6 servings
- Difficulty
- Medium
- Method
- Dum (sealed-pot steaming)
Ingredients
Chicken and marinade
Fried onions
Rice
To layer and serve
Equipment
Large, heavy pot with a tight-fitting lid (5-6 L) · Large saucepan for the rice · Colander · Foil · Instant-read thermometer
Quick Directions
Marinate the chicken
Mix the yogurt, ginger garlic paste, chili powder, turmeric, garam masala, ground coriander, salt, lemon juice, green chilies, mint and coriander in a large bowl.
Soak the rice
Rinse the rice in several changes of cold water until the water runs almost clear, then cover with fresh water and soak for 30 minutes.
Fry the onions
Heat the oil in the heavy pot over medium heat.
Cook the chicken
Add the chicken and all of its marinade to the oil in the pot, along with half the fried onions.
Par-cook the rice
Meanwhile, bring the water to a boil in a large saucepan with the salt, bay leaf, cardamom, cloves, cinnamon and shahi jeera.
Layer the biryani
Spread the chicken in an even layer in the pot and scatter half the remaining fried onions over it.
Cook on dum
Cover the pot with foil, crimping it tightly around the rim, then press the lid on firmly.
Check and serve
Open the pot and check a piece of chicken near the bone with an instant-read thermometer: it must reach 74°C (165°F).
Step-by-Step Instructions
Follow these detailed steps to make the perfect chicken biryani.
Marinate the chicken
Mix the yogurt, ginger garlic paste, chili powder, turmeric, garam masala, ground coriander, salt, lemon juice, green chilies, mint and coriander in a large bowl. Add the chicken and turn to coat. Cover and refrigerate for at least 1 hour, or up to 12 hours.
Soak the rice
Rinse the rice in several changes of cold water until the water runs almost clear, then cover with fresh water and soak for 30 minutes.
Fry the onions
Heat the oil in the heavy pot over medium heat. Add the onions and fry, stirring often, for 15-20 minutes, until deep golden brown and crisp. Lift them out with a slotted spoon onto paper towels. Pour off all but 3 tbsp of the oil and keep the rest for another use.
Cook the chicken
Add the chicken and all of its marinade to the oil in the pot, along with half the fried onions. Cover and cook over medium-low heat for 15 minutes, stirring now and then, then uncover and cook for 5 minutes more, until the sauce is thick and clings to the chicken. It will finish cooking on dum.
Par-cook the rice
Meanwhile, bring the water to a boil in a large saucepan with the salt, bay leaf, cardamom, cloves, cinnamon and shahi jeera. Drain the rice, add it to the boiling water and cook for 5-6 minutes, until the grains have lengthened and are soft outside but still have a firm core when pressed, about 70% cooked. Drain at once.
Layer the biryani
Spread the chicken in an even layer in the pot and scatter half the remaining fried onions over it. Spoon the rice on top in an even layer without pressing it down. Drizzle the saffron milk and ghee over the rice in streaks, then top with the rest of the fried onions, mint and coriander.
Cook on dum
Cover the pot with foil, crimping it tightly around the rim, then press the lid on firmly. Cook over medium heat for 3-4 minutes, until steam starts to build, then turn the heat to its lowest setting and cook for 25 minutes. Turn off the heat and leave the pot sealed for 10 minutes.
Check and serve
Open the pot and check a piece of chicken near the bone with an instant-read thermometer: it must reach 74°C (165°F). If it has not, seal the pot again and cook on low for 5-10 minutes more. Serve by scooping down through the layers so each plate gets rice and chicken, with raita on the side.
Recipe Tips
- Use halal chicken if you keep halal.
- Choose aged, long-grain basmati. It stays separate and fluffy, and the grains lengthen as they cook.
- Salt the rice water well. The rice spends only a few minutes in it, so this is its main seasoning.
- Set a flat griddle or heavy frying pan under the pot during dum. It spreads the heat and helps stop the bottom from scorching.
- Do not stir once the layers are in. Stirring breaks the rice, and lifting the lid lets the steam escape.
Variations
- For a quicker biryani, use 800 g boneless thighs and cook them in the marinade for 10-12 minutes before layering.
- Tuck 3 halved hard-boiled eggs or a few pieces of fried potato into the chicken layer.
- Use 1 kg bone-in lamb pieces instead of chicken. Simmer them in the marinade with 1 cup water for 60-75 minutes, until tender, before layering.
Nutrition (per serving)
| Calories | 585 |
|---|---|
| Protein | 31 g |
| Carbs | 64 g |
| Fat | 22 g |
| Saturated fat | 6 g |
| Fibre | 2.5 g |
| Sugar | 5 g |
| Sodium | 780 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cool and refrigerate within 2 hours in airtight containers for up to 3 days.
- Freezer
- Freeze in portions for up to 1 month and thaw overnight in the fridge.
- Reheat
- Sprinkle with a little water, cover and reheat in the microwave or a covered pan over low heat until steaming hot and 74°C (165°F) in the centre.
Chicken Biryani FAQs
What does dum mean in biryani?
Dum is the method of sealing the pot and cooking it over very low heat, so the par-cooked rice finishes in the steam rising from the chicken and its sauce. The rice takes on the aromas without being stirred.
How do I know when the rice is 70% cooked?
Press a grain between your fingers. It should be soft on the outside with a firm, white core, and break into two or three pieces. That usually takes 5-6 minutes in boiling water.
How do I stop biryani from burning on the bottom?
Use a heavy pot, make sure the chicken sauce is thick but not dry, and set a flat griddle or heavy frying pan under the pot during dum. Keep the heat at the lowest setting once steam builds.
Can I use boneless chicken for biryani?
Yes. Use 800 g boneless thighs and cook them in the marinade for 10-12 minutes before layering. After dum, check that the thickest pieces reach 74°C (165°F).
Is chicken biryani gluten-free?
Yes. Chicken, yogurt, rice, onions, ghee and whole spices contain no gluten. If you use a ready-made biryani masala, check the label for wheat-based fillers.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
