Ultimate Chicken Biryani Recipe: A Step-by-Step Guide

Chicken biryani is one of the most cherished dishes in Indian cuisine. Its aromatic blend of rice, spices, and tender marinated chicken creates an unforgettable experience for anyone who tries it. Whether you’re cooking for a family gathering or simply indulging yourself in a feast, chicken biryani offers a richness of flavor that is hard to resist.

This guide will take you through two popular styles of making chicken biryani: Homestyle One-Pot Chicken Biryani and Restaurant-Style Pakki Dum Biryani. Each version has its unique method, flavor profile, and layering technique, ensuring a dish that’s both flavorful and visually stunning. Let’s dive into the world of spices and rice to create an outstanding biryani.

Ingredients for Chicken Biryani (Serves 3)

Before we begin, it’s essential to gather all the ingredients. Here’s what you’ll need:

For Marination:

• Chicken: 1.1 lbs (500g) bone-in, cut into medium pieces
• Yogurt: ½ cup (adds moisture and tenderness)
• Lemon juice: 1 tbsp
• Ginger garlic paste: 1½ tbsp
• Green chili: 1 finely chopped (adjust to taste)
• Red chili powder: ½ to ¾ tbsp
• Turmeric powder: ¼ tsp
• Salt: to taste
• Biryani masala: 1¼ tbsp
• Coriander powder: ½ tbsp
• Mint and coriander leaves: ¼ cup each, chopped

For Cooking Rice:

• Basmati rice: 1½ cups (long grain for authenticity)
• Water: as needed
• Oil or ghee: 1 tsp
• Salt: 1 tsp
• Whole spices:
  • 2 green cardamoms
  • 3 cloves
  • 1-inch cinnamon stick
  • 1-star anise
  • ½ tsp shahi jeera (caraway seeds)
  • 1 small piece of mace (javitri)

For Layering and Garnishing:

• Saffron strands: 10-15, soaked in 2 tbsp hot milk
• Melted ghee: 3 tbsp
• Biryani masala: a pinch for sprinkling
• Mint and coriander leaves: ¼ cup each
• Fried onions: ½ cup (for garnish)

Homemade Biryani Masala Powder Recipe

To elevate the flavor of your chicken biryani, a homemade biryani masala is ideal. Here’s a simple recipe for an aromatic spice blend.

Ingredients for Biryani Masala Powder:

• 1 bay leaf
• 1 star anise
• 3 green cardamoms
• 2 black cardamoms
• 1-inch cinnamon stick
• 4-5 cloves
• 1 tsp fennel seeds
• ½ tsp black peppercorns
• ½ tsp caraway seeds (shahi jeera)
• ½ piece mace
• ½ piece nutmeg

Method to Prepare Biryani Masala Powder:

1. Roast spices: In a dry pan, lightly roast all the ingredients until aromatic.
2. Grind: Cool them slightly, then grind into a fine powder using a spice grinder.
3. Store: Store the powder in an airtight jar to maintain freshness.

Homestyle Chicken Biryani: One-Pot Recipe

Step 1: Marinating the Chicken

Marinating your chicken is the key to getting tender, flavorful meat. Here’s how you do it:

1. In a large bowl, combine the chicken pieces, yogurt, lemon juice, ginger garlic paste, green chili, red chili powder, turmeric, salt, biryani masala, coriander powder, and chopped mint and coriander leaves.
2. Mix everything thoroughly to coat the chicken evenly. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).

Step 2: Cooking the Rice

1. Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice for 30 minutes, then drain.
2. In a large pot, bring water to a boil. Add oil, salt, and the whole spices (cardamom, cloves, cinnamon, star anise, shahi jeera, mace).
3. Add the soaked basmati rice and cook until it is 70% done (the grains should be slightly firm in the center). Drain the rice and set it aside.

Step 3: Cooking the Chicken

1. Heat ghee in a large, heavy-bottomed pan. Add sliced onions and sauté until they turn golden brown. Remove half of the fried onions and set them aside for garnish.
2. Add the marinated chicken to the same pan and cook on medium heat until the chicken is almost done and the spices have blended into a rich gravy.

Step 4: Layering the Biryani

1. In the same pan (with the cooked chicken), spread the chicken evenly at the bottom.
2. Layer the par-cooked basmati rice over the chicken.
3. Drizzle saffron milk, a little melted ghee, and sprinkle some biryani masala.
4. Add chopped mint and coriander leaves, and top with the reserved fried onions.

Step 5: Dum Cooking (Steaming)

1. Cover the pan with a tight-fitting lid, sealing the edges with dough if necessary.
2. Cook on a very low flame for 25-30 minutes, allowing the flavors to meld together. Alternatively, you can place the pan in a preheated oven at 350°F (180°C) for the same time.

Step 6: Serving the Homestyle Chicken Biryani

Once the biryani is ready, gently fluff it up using a spatula, being careful not to break the rice grains. Serve it hot with raita, shorba, lassi, or papads for a complete meal.

Restaurant-Style Chicken Biryani: Pakki Dum Biryani

The Pakki Dum Biryani method involves cooking the chicken and rice separately before layering them together and steaming (dum) to bring out the rich flavors. This method is commonly used in restaurants for its enhanced taste and presentation.

Step 1: Marinate the Chicken

As in the homestyle version, marinate the chicken with yogurt, spices, and herbs. Refrigerate for at least 1 hour.

Step 2: Prepare the Gravy for Chicken

1. Heat ghee in a large pot and fry sliced onions until golden brown. Remove half of them for garnish.
2. To the remaining onions, add whole spices such as cardamom, cloves, cinnamon, and star anise. Fry until aromatic.
3. Add the marinated chicken and cook over medium heat until the chicken is fully cooked and releases oil from the masala.
4. Stir in water or chicken stock if the gravy is too thick. Simmer for a few more minutes until a thick gravy forms.

Step 3: Prepare the Rice

1. Soak the basmati rice and par-cook it in salted water with whole spices, as detailed in the homestyle version. Drain and set aside.

Step 4: Layering the Pakki Biryani

1. In a large biryani pot, start with a layer of the cooked chicken gravy.
2. Add a layer of the par-cooked rice on top.
3. Drizzle saffron milk, melted ghee, and sprinkle biryani masala.
4. Garnish with mint, coriander, and the fried onions.

Step 5: Dum Cooking (Steaming)

1. Cover the pot tightly, using aluminum foil or dough to seal the lid.
2. Steam on a very low flame for 20-25 minutes, allowing the rice to finish cooking and absorb the rich chicken flavors.

Step 6: Serve the Pakki Dum Biryani

Fluff up the biryani gently and serve hot with raita, pickle, and papads. The restaurant-style biryani boasts a distinct layering effect, with tender chicken at the bottom and aromatic rice on top.

Tips for Perfect Chicken Biryani

• Basmati rice is essential for authentic biryani. Always use long-grain rice for the best texture and appearance.
• Ensure that the chicken is well-marinated to enhance flavor and tenderness.
• Par-cook the rice only to 70-80% to avoid mushy biryani. The rice should finish cooking during the dum process.
• Fried onions are critical for adding sweetness and depth to the biryani. Make sure to fry them golden brown without burning.
• Dum cooking is the heart of biryani. Ensure the pot is tightly sealed to trap steam and fully integrate the flavors.

Whether you’re making homestyle one-pot chicken biryani or the more elaborate pakki dum biryani, the result is always worth the effort. The balance of spices, the fragrance of basmati rice, and the tender chicken all come together to create a dish that’s more than just food—it’s an experience. Perfect your biryani by mastering the layering and dum technique, and soon you’ll be cooking like a pro.

FAQs

1. Can I use boneless chicken for chicken biryani? Yes, you can use boneless chicken for chicken biryani, but keep in mind that bone-in chicken generally adds more flavor to the dish. If you choose boneless, reduce the cooking time slightly to prevent overcooking the meat.

2. What is the best type of rice for chicken biryani? The best type of rice for chicken biryani is long-grain basmati rice. Its aromatic flavor and fluffy texture make it ideal for biryani. Be sure to rinse and soak the rice before cooking to achieve the perfect consistency.