wondering how to make Chicken Briyani at home? With this best chicken briyani recipe, you get the perfect fluffy and fragrant authentic restaurant-style chicken rice!
Chicken Briyani is a flavorful and aromatic dish. Chicken Biryani originates from the Indian subcontinent. It is cherished in India, Pakistan, and Bangladesh. It is a fragrant one-pot meal of basmati rice layered with marinated chicken and a vivid blend of spices. The dish includes marinated chicken and a blend of spices. These ingredients create a rich and satisfying flavor profile.
Chicken Briyani is a sumptuous and aromatic rice dish. It combines succulent pieces of marinated chicken with fragrant basmati rice. A medley of spices enhances the flavor. This beloved dish originates from the Indian subcontinent. It showcases a perfect marriage of flavors. This makes it a staple in celebrations and family gatherings.
The chicken is marinated in yogurt and spices like turmeric, cumin, and coriander. The aromatic dry herb Kasuri mathi imparts depth and richness. The cooking process features sautéed onions, garlic, and ginger. These ingredients create a fragrant base. Layering the marinated chicken with partially cooked rice allows the flavors to meld beautifully during the slow-cooking stage.
As the briyani cooks, the spices elevate the dish, enveloping the rice in a rich, flavorful steam. Optional garnishes like fried onions and saffron add a luxurious touch, complementing the dish’s vibrant colors. Chicken Briyani is typically served in layers. It is often accompanied by cooling raita (yogurt sauce) or a fresh salad. These sides enhance the overall experience.
Chicken Briyani can be shared at festive occasions. It can also be enjoyed as a comforting meal. This offers a delightful culinary experience. It balances spice and richness into a satisfying, full-flavored feast.
Key Ingredients:
- Chicken: Usually marinated in yogurt and spices, which tenderizes the meat and infuses it with flavor.
- Basmati Rice: Long-grained rice that is fluffy and aromatic, perfect for absorbing the flavors of the spices and chicken.
- Spices: A mix of spices includes cardamom, cloves, cinnamon, bay leaves, and cumin. These are complemented by saffron or turmeric for color and depth.
- Herbs: Fresh coriander and mint leaves are often added for freshness.
- Onions: Caramelized onions (birista) are typically used, providing sweetness and texture.
- Tomatoes and Yogurt: Sometimes included in the marination process to enhance moisture and tang.
Aroma and Flavor in Chicken Briyani:
The dish is known for its inviting aroma, which arises from the spices, marinated chicken, and fragrant herbs. The combination of tender chicken pieces with fluffy rice creates a delightful textural contrast.
Ingredients for Chicken Briyani
Step-by-Step Guide to Making Chicken Briyani
- Marinate Chicken:
- In a large bowl, combine chicken, salt, turmeric, paprika, coriander powder, cumin powder, dry Kasuri mathi, and yogurt.
- Mix well and marinate for at least 1 hour, or overnight in the fridge.
- Prepare Rice:
- Rinse basmati rice 4-5 times in water until clear. Soak in fresh water for 20 minutes, then drain.
- Cook Onions:
- Heat coconut oil or ghee in a heavy-bottomed pot or pressure cooker.
- Add mustard seeds; once they pop, add sliced onions. Fry until light brown, stirring often to avoid burning.
- Add Spices:
- Add cinnamon, cardamom, and cloves. Sauté for a few minutes until fragrant.
- Stir in garlic and ginger paste, cooking for 1 minute.
- Cook Chicken:
- Add marinated chicken. Sauté for about 5 minutes until pale.
- Lower the heat, cover, and cook until chicken is tender and fully cooked. Check doneness with a fork or knife. Evaporate excess moisture if needed.
- Final Seasoning:
- Taste and adjust salt. Add cilantro and mint. Sauté for 1 minute, then cover and cook for another 5 minutes.
- Add javitri flower and anise; cook covered for 5 more minutes.
- Combine Ingredients:
- Stir in tomatoes, bay leaves, garam masala, and green chilies. Spread mixture evenly.
- Layer drained rice on top. Level gently.
- Cook Rice:
- Pour in 13 cups of water and add salt (it should taste slightly salty). Bring to a rolling boil.
- Optionally, sprinkle more mint leaves, fried onions, and saffron-soaked milk.
- Cover the pot; if using a pot, cook on medium heat until rice is fully cooked. If using a cooker, cook until you hear one whistle, then remove from heat.
- Finish Cooking:
- If using an oven, bake at 400°F (200°C) for 30 -40 minutes until done.
- Rest covered for 15 minutes.
- Serve:
- Gently fluff with a fork. Serve Chicken Briyani in layers: top with rice and bottom with chicken. Enjoy with onion salad.
If cooking in a pot,
- cook on a medium heat until the rice is cooked completely.
- If the rice is under cooked, check the bottom of the pot for water. If there is no more water left, add ¼ to ½ cup of boiling water now. How much water to add depends on the quality of basmati rice.
- Cook covered until the briyani rice is perfectly done, grainy and fully cooked.
- Rest it covered for 15 minutes.
If cooking in a cooker,
- cook until you hear 1 whistle. Later remove the cooker from the hot burner to stop cooking further.
- When the pressure releases naturally, open the lid. Gently fluff up with a fork.
If cooking in an oven,
- put the pot in the oven to this stage. And bake it at 400 F (200 C) for 30 to 40 minutes.
- After 30 minutes remove from oven and open the lid.Gently fluff up with a spoon.
Serve chicken briyani in layers – top layer with rice and bottom layer with chicken. Enjoy with Onion salad.
Serving:
Chicken Briyani is typically served with accompaniments like raita (yogurt sauce), salad, or boiled eggs. It can be garnished with fried onions, fresh herbs, or nuts for extra flavor and presentation.
Whether enjoyed at a special celebration or as a comforting home-cooked meal, Chicken Briyani is a beloved dish. It brings together a harmonious blend of spices and ingredients. This makes it a favorite among many.
Video
Notes and Tips for making Chicken Biryani:
Notes:
- Marination: For best flavor and tenderness, marinate chicken for at least 1 hour; overnight in the fridge yields deeper flavor.
- Rice prep: Rinse basmati 4–5 times until water runs clear, soak 20 minutes, then drain. This helps avoid sticky grains.
- Layering: Traditional biryani relies on layering rice over partially cooked chicken. It finishes with dum (sealed, slow cooking) to meld flavors.
- Doneness: Cook chicken until just tender. Overcooking can make it dry; extend cooking if needed but avoid mushy meat.
- Moisture balance: Add enough water to partially cook the rice but not so much that it stews. Rice should be par-cooked before layering.
- Aromatics: Use fresh herbs (cilantro, mint) and whole spices (cardamom, cinnamon, cloves) for a pronounced aroma.
- Resting: Let the finished biryani rest, covered, for 10–15 minutes after cooking. This allows flavors to settle. It also helps the rice to firm up.
Tips:
- Pan choice: A heavy-bottom pot or Dutch oven works best to prevent burning and promote even cooking.
- Heat management: Start with medium-high to bring to a boil, then reduce to low to simmer. If using a pressure cooker, keep it at one whistle and let it release naturally.
- Saffron effect: If using saffron, soak in warm milk or water to color and perfume the rice more evenly.
- Garnishes: Fried onions, chopped cilantro, and mint elevate aroma and texture; add just before serving.
- Avoid soggy biryani: Do not mix rice and chicken aggressively after layering; gently fluff when serving.
- Make-ahead: Biryani flavors improve after resting. You can prepare components like marinade and partially cook the rice a day ahead. Finish the preparation before serving.
- Storage: Refrigerate leftovers in airtight containers for 2–3 days; reheat with a splash of water to re-steam. For freezing, freeze par-cooked rice and marinated chicken separately, or freeze the finished dish in portions.
- Variations: Adjust chili, use ghee for richer taste, or add vegetables (peas, carrots) for a different texture. You can skip or substitute kasuri mathi if unavailable.
- Safe handling: Make sure chicken is fully cooked to a safe internal temperature before layering with rice.
If you have a specific version in mind, I can tailor these notes further. This includes pot, pressure cooker, or oven. I can also adjust for a particular spice level.
How to make the best chicken briyani?
- Marination: Marinating chicken with yogurt & spices is the first key step to make the best chicken briyani. Yogurt tenderizes the chicken & the spices enhance the flavors. Marinating and resting chicken makes it soft & succulent, so do not skip that. If you do not eat curd then can substitute it with coconut milk.
- Preparing rice : Rinse Basmati rice thoroughly a few times. Use ample water to get rid of the starch. This prevents the rice grains from turning mushy. Soaking the rice helps to cook the rice grains to fluffy & long. So do not skip rinsing & soaking the rice well before using.
- Water : This recipe uses plain water to cook the chicken briyani. But it can be replaced with coconut milk or chicken stock. The quantity of water in the recipe card is suitable for me. I find it works well with Extra long grain basmati rice. This ratio works pretty well with any aged basmati rice.
Common questions and answers about Chicken Biryani:
- What is chicken briyani?
- A fragrant, layered dish of basmati rice and marinated chicken cooked with spices, herbs, and aromatics.
- What’s the difference between briyani and pulao?
- Briyani is typically layered and cooked using dum (slow cooking) to meld flavors. Pulao is usually a quicker, single-pot dish. In pulao, rice and meat cook together without layering.
- How long should I marinate the chicken?
- At least 1 hour; overnight in the fridge yields deeper flavor and tenderness.
- Do I need to rinse basmati rice?
- Yes. Rinse 4–5 times until the water runs clear, then soak 20 minutes before cooking for fluffy grains.
- Can I use a regular pot, pressure cooker, or oven?
- Yes. Pot: cook on medium heat and check moisture. Pressure cooker: up to 1 whistle; oven: bake at 400°F (200°C) for 30–40 minutes.
- How much water do I add to the rice?
- Typically about 13 cups of water for the stated quantity, but adjust based on rice variety and pot size. Taste water to check a slight salinity.
- How spicy is chicken briyani?
- It can range from mild to very spicy. Start with milder spices and adjust chili/green chili to taste.
- How do I avoid soggy briyani?
- Guarantee rice is par-cooked, layer properly, and avoid over-mattering or excessive moisture. Rest the finished dish covered for 10–15 minutes.
- How should I serve it?
- Traditionally with raita (yogurt sauce), salads, and sometimes fried onions or boiled eggs. Garnish with fresh cilantro and mint.
- How do I store leftovers?
- Cool completely, refrigerate in an airtight container for 2–3 days. Reheat gently with a splash of water to re-steam.
- Can I freeze briyani?
- Yes, you can freeze par-cooked rice and marinated chicken separately or freeze the entire dish in portions. Thaw and reheat thoroughly.
- What are common optional ingredients?
- Saffron milk, fried onions, javitri (nutmeg-like flower), bay leaves, and garam masala for finishing.
Chicken Biryani
Chicken Briyani is a flavorful and aromatic dish that originates from the Indian subcontinent, particularly renowned in various regional cuisines of India, Pakistan, and Bangladesh. It is a one-pot meal made with basmati rice, marinated chicken, and a blend of spices that create a rich and satisfying flavor profile.
Ingredients
- 1.5 kg chicken Leg (cut into 3 pieces)
- 1.5 kg (7 cup) Extra-long grain Basmati rice
For Chicken Marinades
- 2 tablespoons Salt
- ½ teaspoon Turmeric
- 1 tablespoon Paprika
- 2 tablespoons Coriander powder
- 1 teaspoon Cumin
- 1 teaspoon Dry Kasuri methi
- 1 cup Yogurt
- ½ cup Coconut oil / Ghee
- 1 teaspoon Mustard seeds
- 500 g red onion
- 2" 2 pieces cinnamon
- 5-6 Cardamom
- 8- 10 Cloves
- 4 tablespoons Ginger garlic paste
- 1 cup Fresh Cilantro
- ½ cup Mint leaves
- 500 g tomatoes
- 1 Star Anise
- 1-2 Javitri flower
- 3" 2 pieces Pendant (rambai) leaves
- 1 ½ tablespoon Salt for rice
- 1 tablespoon Garam masala
- 4” 4 Green chilies
- 13 cup Water
- ¼ cup Cashew nut
Instructions
- In a large bowl, combine chicken, salt, turmeric, paprika, coriander powder, cumin powder, dry Kasuri mathi, and yogurt.
- Mix well and marinate for at least 1 hour, or overnight in the fridge.
- Rinse basmati rice 4-5 times in water until clear. Soak in fresh water for 20 minutes, then drain.
- Heat coconut oil or ghee in a heavy-bottomed pot or pressure cooker.
- Add mustard seeds; once they pop, add sliced onions. Fry until light brown, stirring often to avoid burning.
- Add cinnamon, cardamom, and cloves. Sauté for a few minutes until fragrant.
- Stir in garlic and ginger paste, cooking for 1 minute.
- Add marinated chicken. Sauté for about 5 minutes until pale.
- Lower the heat, cover, and cook until chicken is tender and fully cooked. Check doneness with a fork or knife. Evaporate excess moisture if needed.
- Taste and adjust salt. Add cilantro and mint. Sauté for 1 minute, then cover and cook for another 5 minutes.
- Add javitri flower and anise; cook covered for 5 more minutes.
- Stir in tomatoes, bay leaves, garam masala, and green chilies. Spread mixture evenly.
- Layer drained rice on top. Level gently.
- Pour in 13 cups of water and add salt (it should taste slightly salty). Bring to a rolling boil.
- Optionally, sprinkle more mint leaves, fried onions, and saffron-soaked milk.
- Cover the pot; if using a pot, cook on medium heat until rice is fully cooked. If using a cooker, cook until you hear one whistle, then remove from heat.
- If using an oven, bake at 400°F (200°C) for 30 -40 minutes until done. Rest covered for 15 minutes.
Gently fluff with a fork. Serve Chicken Biryani in layers: top with rice and bottom with chicken. Enjoy with onion salad.
Notes
- Pan choice: A heavy-bottom pot or Dutch oven works best to prevent burning and promote even cooking.
- Heat management: Start with medium-high to bring to a boil, then reduce to low to simmer. If using a pressure cooker, keep it at one whistle and let it release naturally.
- Saffron effect: If using saffron, soak in warm milk or water to color and perfume the rice more evenly.
- Garnishes: Fried onions, chopped cilantro, and mint elevate aroma and texture; add just before serving.
- Avoid soggy biryani: Do not mix rice and chicken aggressively after layering; gently fluff when serving.
- Make-ahead: Biryani flavors improve after resting. You can prepare components like marinade and partially cook the rice a day ahead. Finish the preparation before serving.
- Storage: Refrigerate leftovers in airtight containers for 2–3 days; reheat with a splash of water to re-steam. For freezing, freeze par-cooked rice and marinated chicken separately, or freeze the finished dish in portions.
- Variations: Adjust chili, use ghee for richer taste, or add vegetables (peas, carrots) for a different texture. You can skip or substitute kasuri mathi if unavailable.
- Safe handling: Make sure chicken is fully cooked to a safe internal temperature before layering with rice.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 297Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 145mgSodium: 136mgCarbohydrates: 9gFiber: 1gSugar: 4gProtein: 26g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
