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Authentic Chicken Biryani
5 from 15 votes

Authentic Chicken Biryani

Authentic Chicken Biryani combines marinated bone-in chicken thighs with parboiled basmati rice and a rich blend of spices. The chicken is marinated in yogurt, spices, garlic, and ginger, then layered with saffron-infused rice and fried onions, cooking together to develop a fragrant, tender dish. The result balances savory and aromatic flavors with the texture of fluffy rice and tender meat. This biryani is ideal for those who appreciate carefully spiced rice dishes for lunch or dinner, accompanied by cooling sides like cucumber raita or fresh salad.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6
Calories: 606 kcal
Course: Main Course
Cuisine: Indian, Pakistani

Ingredients

  • 1.1 pound chicken thighs bone-in and skinless, cut into small pieces (500 grams)
Marinade
  • 1/2 cup PLAIN yogurt thick full-fat
  • 1 1/2 tablespoon neutral cooking oil See notes, generic cooking oil
  • 4 cloves garlic minced
  • 2 teaspoon ginger freshly grated
  • 1/2 teaspoon turmeric powder ground, aka Haldi powder
  • 1 teaspoon coriander powder dhaniya powder
  • 2 teaspoon kashmiri red chilli powder mild, or use 1 teaspoon paprika and 1/2 teaspoon cayenne, add more for spicier biryani
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 2 teaspoon lime juice or lemon juice
Fried Onions
  • 2 onion about 350 grams, peeled and thinly sliced, yellow
  • 1 cup neutral cooking oil for frying, generic cooking oil
Saffron
  • 2 tablespoon milk warm
  • 10-12 trands saffron aka Kesar
Parboiled Rice
  • 1 1/2 cups basmati rice rinsed and soaked in water for 20 minutes
  • 6 cups water
  • 1 tablespoon salt
  • 1 bay leaf Tej Patta
  • 4 cloves aka Laung
  • 4 green cardamom aka Elaichi
  • 1 star anise
  • 1/2 teaspoon shahi jeera
Biryani
  • 1/4 cup mint fresh, chopped, leaves, Pudhina
  • 1/2 cup cilantro leaves chopped, aka corainder
  • 1 tablespoon ghee
For Serving
  • cucumber for raita
  • Kachumber Salad

Instructions

Marinate Chicken
    Cup of Yum
  1. In a Dutch oven or heavy bottom pan, mix all ingredients under the marinade section. Then, add the chicken pieces and mix well. Marinate for at least 30 minutes or overnight for up to 10 hours for best results. (Note: you can use the same pan or Dutch oven to layer and cook the biryani)
Fry Onions
  1. Slice the onions thin and evenly. Separate the layers so they fry well.
  2. Heat oil in a large pan over medium-high heat. Add the onions and shallow fry for 12-15 minutes till they are golden brown, without burning them (or they will have a bitter flavor). Fry in batches if needed.
  3. Remove the fried onions on a large plate lined with paper towel. Spread them out. Set aside.
Saffron
  1. Soak saffron strands in warm milk. Set this aside for 10 minutes.
Parboiled Rice
  1. Add water to a large pot and bring it to a rolling boil. Add salt, whole spices, and basmati rice (after draining the soaking water). Cook for 5 minutes, then drain the water immediately and spread the rice in a large plate or bowl. The rice will be about 70% done at this stage. Don't overcook the rice. Check by taking a grain between your fingers; it should break easily but is still not completely done at the center.
Layer and Cook Biryani
  1. Place the pan or Dutch oven with the marinated chicken on medium-high heat (If you marinate chicken in a separate bowl, transfer it to a Dutch oven or deep pan). Cook the chicken for 8-10 minutes, stirring the chicken in between. Then, turn off the heat. The chicken is about 70% cooked by this time.
  2. Spread half of the fried onions on top of the chicken. Then, spread half of the chopped mint and cilantro leaves.
  3. Now, layer the parboiled rice on top evenly. Using a spatula, flat the surface. Now, drizzle the ghee over the rice. Then, drizzle the saffron milk all over the rice. Spread some more fried onions, mint leaves, and cilantro leaves on top.
  4. Cover with a tight lid and cook on the lowest flame for 20 minutes. You can also wrap a kitchen towel on the lid to get that tight-fitting lid to keep the steam inside while cooking the biryani. This process is called "dum" which is basically cooking on low heat. (See notes)
  5. Remove from heat and let the biryani rest for 5-10 minutes. When serving, dig deep to get all the layers with the yellow rice, white rice, and chicken in one scoop. Garnish with fried onions and cilantro leaves. Serve with raita and salad!

Notes

  • Chicken thighs are preferred as they remain moist; chicken drumsticks can be used as an alternative.
  • Fry onions until golden but not burnt for optimal flavor; these can be prepared in advance and stored refrigerated.
  • Using the oil from frying onions in the marinade adds depth to the chicken flavor.
  • Premium extra long-grain basmati rice ensures the best fragrance and texture for the biryani.
  • If your pan isn't heavy-bottomed, using a tawa beneath helps prevent burning during cooking.
  • Adjust red chili powder for desired spiciness; the recipe is mild by default.
  • Store leftovers airtight in the refrigerator for up to 3 days or freeze for longer storage.

Nutrition Information

Calories 606kcal (30%) Carbohydrates 46g (15%) Protein 19g (38%) Fat 38g (58%) Saturated Fat 8g (40%) Polyunsaturated Fat 6g (35%) Monounsaturated Fat 21g (105%) Trans Fat 0.1g (5%) Cholesterol 91mg (30%) Sodium 1658mg (69%) Potassium 427mg (9%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 553IU (11%) Vitamin C 7mg (8%) Calcium 93mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 606

% Daily Value*

Calories 606kcal 30%
Carbohydrates 46g 15%
Protein 19g 38%
Fat 38g 58%
Saturated Fat 8g 40%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 21g 105%
Trans Fat 0.1g 5%
Cholesterol 91mg 30%
Sodium 1658mg 69%
Potassium 427mg 9%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 553IU 11%
Vitamin C 7mg 8%
Calcium 93mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.