Chicken Biryani

Chicken Biryani —a dish that transports you to the bustling streets of Delhi with its aromatic spices and fragrant basmati rice. Picture succulent pieces of chicken marinated in a symphony of spices, layered with fragrant rice, and slow-cooked to perfection. 


  • 2 cups basmati rice, soaked for 30 minutes and drained
  • 1.5 lbs chicken, cut into pieces
  • 1 cup plain yogurt
  • 2 large onions, thinly sliced
  • 3 tomatoes, chopped
  • 3 tablespoons vegetable oil
  • 2 tablespoons ghee (clarified butter)
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon biryani masala
  • 1 teaspoon cumin seeds
  • 4 green cardamom pods
  • 4 whole cloves
  • 2-inch cinnamon stick
  • 1 bay leaf
  • Fresh cilantro and mint, chopped, for garnish
  • Fried onions for topping


  1. Marinate the Chicken:
    1. In a bowl, mix chicken pieces with yogurt, ginger-garlic paste, biryani masala, and salt. Let it marinate for at least 2 hours.
  2. Prepare the Rice:
    1. In a large pot, bring water to a boil. Add soaked and drained basmati rice along with cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Cook until the rice is 70% cooked. Drain and set aside.
  3. Sauté Onions and Chicken:
    1. In a deep pan, heat vegetable oil and ghee. Add thinly sliced onions and sauté until golden brown. Add marinated chicken and cook until it is no longer pink.
  4. Layer the Biryani:
    1. In the pan with chicken, layer half of the partially cooked rice over the chicken. Top with chopped tomatoes, cilantro, and mint. Repeat with the remaining rice.
  5. Cook Dum Style:
    1. Cover the pan with a tight-fitting lid. Cook on low heat for 25-30 minutes, allowing the biryani to steam and the flavors to meld.
  6. Garnish and Serve:
    1. Garnish the Flavorful Chicken Biryani Feast with chopped cilantro, mint, and fried onions. Serve hot, allowing the layers of spices and aromatic rice to captivate your senses.

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