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Chicken Biryani: Traditional & Authentic Recipe
5 from 18 votes

Chicken Biryani: Traditional & Authentic Recipe

Chicken Biryani combines soaked basmati rice and chicken pieces cooked with yogurt, potatoes, and an array of spices such as garam masala, coriander, and biryani masala. The dish includes whole aromatic spices like cardamom and cinnamon, contributing to its signature smell and complex taste. This recipe highlights layering and slow cooking to achieve tender chicken and fragrant rice, balanced with fresh herbs like mint and coriander at the end.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Servings: 6 people
Course: Main Course
Cuisine: Asian, Indian, Pakistani

Ingredients

  • 750 grams basmati rice soaked for at least 2 hours
  • 1 kg chicken cut into 12 or more pieces
  • 1 cup yogurt whisked
  • 4-5 potato peeled and chopped into quarters
  • 2 tomato medium sized, chopped
  • mint handful, leaves
  • Coriander leaves handful
  • 2-3 green chilies chopped
  • ½ cup neutral cooking oil generic cooking oil
  • 1 onion large, sliced
  • yellow food coloring a pinch
  • 1 tablespoon kewra water
  • ¼ cup milk
  • 2 tablespoon ginger paste
  • 2 tablespoon garlic paste
  • 1 tablespoon red chili powder
  • 2 tablespoon coriander powder
  • ½ teaspoon turmeric powder
  • salt to taste
  • ½ teaspoon chili flakes crushed
  • 1 teaspoon cumin powder
  • ½ teaspoon garam masala powder
  • 2 tablespoon Biryani masala pre-made biryani masala of your choice
  • 10-12 black peppercorn
  • 4-5 black cardamom
  • 4-5 green cardamom
  • 8 cloves
  • 2-3 cinnamon stick
  • 2-3 star anise
  • 2 bay leaf

Instructions

    Cup of Yum
  1. Heat the oil in a pot and fry the onion until they become golden brown.
  2. Add the whole spices and fry for a minute, then add the ginger garlic paste and saute for a few more seconds.
  3. Next, add chopped tomatoes, 1 cup of water, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder, and biryani masala. Cover and cook the masala for 20 minutes.
  4.  Once the tomatoes are soft and the water has dried, mash the onion and tomato mixture with the back of a wooden spoon. You can also grind the gravy to a paste.
  5. Now add the chicken pieces, mix, and let it cook on a high flame for 2 minutes.
  6. In another saucepan, boil some water and add the potatoes, along with a pinch of yellow food color. Boil until the potatoes are tender.
  7. Cover and cook the chicken on low flame for 10 minutes, allowing it to release its own water. Then add the yogurt and let it cook for another 20-25 minutes until the chicken is tender and the oil separates.
  8. Finally add mint and coriander leaves, and green chillies. Cook for 3-4 minutes a further and remove from the stove.
  9. In another large pot, boil water with salt, whole black pepper, black cardamom, green cardamom, cinnamon stick, star anise, and cloves.
  10. When the water comes to a rolling boil, add the presoaked rice, cook until ¾ done, then strain.
  11. In a seperate large pot, heat 3-4 tablespoon of oil.
  12. Begin layering the biryani, starting with a portion of rice, followed by a layer of chicken and potatoes. Repeat the layers twice.
  13. Add mint and coriander leaves on top
  14.  Mix milk with yellow food color and drizzle over the top. Also sprinkle the Kewra water on the top.
  15. Finally, place the pot on a very low flame, called dum, for 15-20 minutes. This allows the rice to fully cook and absorb the flavor of the chicken.
  16. After 15 minutes, your delicious Chicken Biryani is ready to serve! Enjoy it hot with a side of yogurt raita and mixed green salad.

Notes

  • Soak basmati rice for at least 2 hours before cooking to ensure proper texture.
  • Add salt at each cooking stage for balanced seasoning throughout the biryani.
  • Use ghee instead of oil for richer traditional flavor.
  • Kewra water adds authentic aroma; rose water is an acceptable substitute if unavailable.
  • Watch the boiling of rice carefully to avoid overcooking.