Description

This Chicken Biryani Recipe is a rich and aromatic one-pot dish made with tender spiced chicken, fragrant basmati rice, and saffron-infused layers. A perfect balance of flavors, this authentic Hyderabadi-style biryani is cooked using the traditional dum method, making it an irresistible meal for special occasions or weekend indulgence!

Ingredients

Units Scale

For the Chicken Marinade:

500g chicken (bone-in or boneless)
1/2 cup yogurt
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
Salt to taste
2 tablespoons lemon juice

For the Rice:

2 cups basmati rice (soaked for 30 minutes)
4 cups water
2 bay leaves
4–5 cloves
2–3 cardamom pods
1 cinnamon stick
1 teaspoon salt

For the Biryani:

2 tablespoons ghee or oil
1 large onion (thinly sliced)
1 large tomato (chopped)
1 green chili (slit)
1/2 teaspoon cumin seeds
1/2 teaspoon coriander powder
1/2 teaspoon garam masala
1/4 cup chopped cilantro & mint leaves
1 tablespoon saffron milk (saffron soaked in warm milk)

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Instructions

Marinate the Chicken:
- In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, and lemon juice with the chicken.
- Let it rest for at least 1 hour (overnight for best results).
Cook the Rice:
- Bring 4 cups of water to a boil with bay leaves, cloves, cardamom, cinnamon, and salt.
- Add soaked basmati rice and cook until 80% done (grains should be firm).
- Drain and set aside.
Prepare the Masala:
- Heat ghee or oil in a heavy-bottomed pot.
- Add cumin seeds and sliced onions, sauté until golden brown.
- Stir in chopped tomatoes, green chili, and marinated chicken.
- Cook until the chicken is tender and the masala is thick.
Layer the Biryani:
- In the same pot (or a different heavy-bottomed pot), layer half of the cooked rice over the chicken masala.
- Spread the remaining rice on top, then drizzle with saffron milk.
- Garnish with fried onions, cilantro, and mint leaves.
Dum Cooking:
- Cover the pot with a tight lid (or seal with dough for authentic dum cooking).
- Cook on low heat for 15-20 minutes to allow flavors to meld.
- Let the biryani rest for 5 minutes before fluffing with a fork.
Serve & Enjoy:
- Garnish with extra fresh herbs and serve hot with raita or salan.

Notes

For extra richness, add a few tablespoons of fried onions and nuts between the layers.
If using boneless chicken, reduce cooking time slightly.
Use aged basmati rice for the fluffiest texture.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Dum Cooking
Cuisine: Indian