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Authentic Chicken Biryani Recipe | Spicy Indian Rice Dish
Indian · Lunch

Authentic Chicken Biryani Recipe | Spicy Indian Rice Dish

Learn how to make authentic chicken biryani with rich spices, tender chicken, and fluffy basmati rice. This traditional Indian lunch recipe is full of flavor and aroma.

Prep
30 min
Cook
45 min
Serves
4
Difficulty
Hard

Method

1

Prep Rice

Wash the basmati rice thoroughly under running water until the water runs clear, then soak it in water for 30 minutes. This helps the rice cook evenly and remain fluffy.
2

Marinate Chicken

In a large bowl, marinate the chicken with yogurt, ginger-garlic paste, turmeric, chili powder, biryani masala, and salt. Mix well so all pieces are coated, then cover and let it rest for at least 30–60 minutes for deep flavor.
3

Sauté Spices

Heat oil or ghee in a heavy-bottomed pot over medium heat. Add cumin seeds, bay leaves, cloves, cardamom, and cinnamon, and sauté until fragrant and aromatic.
4

Brown Onions

Add sliced onions and cook slowly until they turn golden brown and slightly crispy. This step adds sweetness and depth to the biryani flavor.
5

Add Tomatoes

Stir in green chilies and chopped tomatoes, cooking until the tomatoes soften and release oil from the मसाला mixture.
6

Cook Chicken

Add the marinated chicken and cook on medium-high heat for 8–10 minutes, stirring occasionally, until the chicken starts to brown and the मसाला thickens.
7

Parboil Rice

Meanwhile, boil water in a separate pot with salt. Add soaked rice and cook until it is about 70% done (grains should still be slightly firm). Drain the water completely.
8

Layering

Layer the partially cooked rice over the chicken mixture evenly. Sprinkle chopped mint, coriander leaves, and drizzle saffron milk on top for aroma and color.

Pouring saffron milk into biryani during preparation
9

Dum Cooking

Cover the pot tightly with a lid (or seal with dough) and cook on very low heat for 20–25 minutes (dum cooking). This allows the flavors to blend and the rice to fully cook with steam.
10

Resting

Turn off the heat and let the biryani rest for 10 minutes before opening the lid. Gently fluff the rice without breaking the grains.
11

Serving

Serve hot with raita, boiled eggs, or salad for a complete and flavorful meal.

Chicken biryani served on a traditional banana leaf

Cook’s tips

  • Use high-quality long-grain Basmati rice for the best results.
  • Letting the biryani rest after cooking is essential for the moisture to redistribute.
  • Do not overcook the rice during parboiling, or it will become mushy during the dum process.

Recipe notes

Bring the legendary flavors of Hyderabad and Lucknow to your table! Spicy chicken biryani with whole spices close up

Take your Indian culinary adventure further with our Classic Masala Dosa for a perfect breakfast tomorrow!

Frequently asked questions

Can I use a pressure cooker?

Yes, but the texture will be different. Dum cooking is best for fluffy individual grains.

Can I use beef or lamb?

Certainly, but adjust the cook time as they take longer to tenderize.

Pairs well with

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