Classic Chicken Biryani
This flavorful chicken biryani features tender chicken pieces marinated in yogurt and spices, layered with fragrant basmati rice, and slow-cooked to perfection. It's a celebratory dish that's rich in aroma and taste, perfect for a special meal.
An original recipe by Forkin
- Total time
- 2 hr
- Serves
- 4
- Difficulty
- Hard
- Per serving
- 634 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
chicken marinade
- 500 gchicken thigh, cut into 2-inch (5.1 cm) pieces
- 120 mlplain yogurt
- 1 tbspginger garlic paste
- 0.5 tspturmeric powder
- 1 tspred chili powder
- 1 tspcoriander powder
- 1 tspgaram masala
- 0.5 tspsalt
rice
- 250 gbasmati rice
- 1,000 mlwater
- 1 tspsalt
- 1 pcsbay leaf
- 2 pcsgreen cardamom
- 1 pcscinnamon stick, 1 inch (2.5 cm)
biryani assembly
- 2 tbspvegetable oil
- 1 pcsyellow onion, thinly sliced
- 1 pcstomato, chopped
- 0.25 cupfresh mint leaf, chopped
- 0.25 cupfresh cilantro, chopped
- 1 pcsgreen chili, slit
biryani layering
- 10 pcssaffron strand
- 2 tbspmilk, warm
- 1 tbspghee
garnish
- 0.25 cupfried onion, for garnish(optional)
Equipment
lid · fork · large bowl · large pot · dutch oven · aluminum foil · heavy-bottomed pot
The method
Step by step
- 1
Combine the chicken thigh pieces with plain yogurt, ginger garlic paste, turmeric powder, red chili powder, coriander powder, garam masala, and salt in a large bowl.
About 5 min
Cook’s note: Ensure the chicken is well coated with the marinade for maximum flavor.
- 2
Cover the bowl and refrigerate the marinated chicken for at least 30 minutes, or preferably for 2-4 hours.
About 30 min
Cook’s note: Marinating longer allows the flavors to penetrate the chicken more deeply.
- 3
Rinse the basmati rice several times under cold water until the water runs clear.
About 5 min
Cook’s note: Rinsing removes excess starch, preventing the rice from becoming sticky.
- 4
Soak the rinsed basmati rice in fresh water for 20-30 minutes.
About 20 min
Cook’s note: Soaking helps the rice cook evenly and remain separate.
- 5
In a large pot, bring water to a rolling boil with salt, bay leaf, green cardamom, and cinnamon stick.
About 5 min
Cook’s note: A large pot allows the rice to cook without clumping.
- 6
Drain the soaked basmati rice and add it to the boiling water.
- 7
Cook the rice for 5-7 minutes until it is 70% cooked; it should still have a slight bite.
About 7 min
Cook’s note: Overcooking at this stage will result in mushy biryani.
- 8
Drain the partially cooked rice immediately and set aside.
- 9
Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat.
About 2 min
Cook’s note: A heavy-bottomed pot is essential for even cooking and preventing burning.
- 10
Add the thinly sliced yellow onion and sauté until golden brown and caramelized, about 10-15 minutes.
About 15 min
Cook’s note: Stir frequently to ensure even browning. Do not burn the onions.
- 11
Add the chopped tomato, fresh mint leaf, fresh cilantro, and green chili to the pot and cook for 5 minutes, until the tomatoes soften.
About 5 min
- 12
Add the marinated chicken to the pot and cook for 10-15 minutes, stirring occasionally, until the chicken is partially cooked and the gravy thickens.
About 15 min
Cook’s note: The chicken doesn't need to be fully cooked at this stage, as it will finish cooking with the rice.
- 13
In a small bowl, steep saffron strands in warm milk for 10 minutes.
About 10 min
Cook’s note: This releases the color and aroma of the saffron.
- 14
Spread half of the partially cooked rice over the chicken curry in the pot.
About 1 min
- 15
Drizzle half of the saffron milk and half of the ghee over the rice layer.
About 1 min
- 16
Layer the remaining rice over the first layer, then drizzle with the remaining saffron milk and ghee.
About 1 min
- 17
Cover the pot tightly with a lid, sealing it with aluminum foil if the lid is not airtight.
Cook’s note: A tight seal is crucial for the 'dum' cooking method, which steams the biryani.
- 18
Cook on low heat for 20-25 minutes, allowing the biryani to steam.
About 25 min
Cook’s note: Resist the urge to open the lid during this process to keep the steam trapped.
- 19
Turn off the heat and let the biryani rest, covered, for 15 minutes.
About 15 min
Cook’s note: This resting period allows the flavors to meld and the rice grains to fully separate.
- 20
Gently fluff the biryani with a fork before serving.
About 1 min
Cook’s note: Be careful not to mash the rice or chicken.
- 21
Garnish with fried onion, if using, and serve hot with raita.
Per serving
Nutrition
- Calories
- 633.5kcal
- Protein
- 39.2g
- Carbs
- 57.6g
- Fat
- 26.1g
- Fibre
- 2.5g
- Sugar
- 4.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover biryani in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop with a splash of water, covered, until heated through.
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