Chicken Biryani Recipe

Hello everyone.
I hope you all are doing well, and I also know you guys are craving for
( Chicken Biryani ), So here I am giving you the full Recipe of Chicken Biryani,
And I’m sure you will love it once you cook it, Without wasting any time let’s see the ingredients you will be needed to prepare
Chicken Biryani.

Origin of the Dish:-

Popular and savoury chicken biryani is an Indian dish with origins in South Asian cuisine, particularly the Indian subcontinent. A tasty and filling supper is produced by layering and cooking tender pieces of chicken with fragrant rice and aromatic spices. Although there is some disagreement on the dish’s exact origin, it is generally accepted that it has changed over the years as a result of cultural influences and geographical differences.

The roots of biryani are attributed to a number of historical tales and traditions, however they frequently mix mythology and history. Here are several hypotheses regarding the whereabouts of chicken biryani:

  1. Persian Influence:-
    According to certain beliefs, Persian or Central Asian traders introduced the idea of biryani to India. According to popular belief, the Persian word “birinj,” which signifies rice, is where the name “biryani” got its start. In Persian cooking, rice and meat were frequently combined, and this culinary custom may have had an impact on how biryani came to be made in India.
  2. Mughal Influence:-
    Indian food was significantly influenced by the Mughal Empire, which reigned over a sizable portion of India from the 16th to the 19th century. It was well-known that the Mughals enjoyed cooking extravagant and tasty meals. They are thought to have contributed to the development and popularity of biryani by introducing new ingredients and cooking methods. The Awadhi biryani, a type of Lucknow-style biryani, is frequently linked to Mughal influence.

Although these hypotheses provide light on the potential origins of chicken biryani, the growth of the dish was probably impacted by a number of elements, such as trade, invasions, regional cooking methods, and the accessibility of ingredients. Because of this, biryani has developed into a popular and varied meal that is eaten throughout the Indian subcontinent and beyond. There are endless varieties that reflect the culture and flavours of various places.

Here’s a complete recipe for chicken biryani. This is simply the basic recipe: you can change the spices and other ingredients according to your preferences.

chicken biryani


For the Chicken Marinade:-

  • 1 kilogramme (2.2 lbs) of chicken, diced
  • Yoghurt, plain, one cup
  • Ginger paste, two tablespoons
  • 2 teaspoons of pasted garlic
  • 1 teaspoon of red pepper flakes
  • One-half teaspoon of turmeric powder
  • Salt as desired

For the Rice:-

  • a serving of basmati rice
  • A liquid for soaking
  • 5 to 4 green cardamom pods
  • 4 to 5 cloves
  • 2 or 3 bay leaves
  • Salt as desired

For the Biryani:-

  • 3 large, thinly sliced onions
  • 1/2 cup ghee (filtered butter) and some cooking oil
  • 1-2 slit green chilies
  • 1/4 cup cumin seeds
  • few cinnamon sticks
  • 1 to 2 bay leaves
  • 4 to 5 cloves
  • 5 to 4 green cardamom pods
  • Garam masala, 1 teaspoon
  • 1/2 teaspoon warm milk-soaked saffron threads
  • a few of freshly cut mint leaves
  • a few freshly chopped coriander leaves


Making a chicken marinade:-

1.Yoghurt, ginger, garlic, red chilli powder, turmeric, and salt should all be combined in a bowl.
To evenly coat the chicken with the marinade, add the chicken pieces and thoroughly combine.
For optimal results, cover the bowl and refrigerate the chicken overnight or for at least two hours.

Getting the Rice Ready:

2.Basmati rice should be thoroughly cleaned in cold water until the water is clear.
For around 30 minutes, soak the rice in water. Flow freely.
Bring a pot to boil the water. Salt, cardamom pods, cloves, bay leaves, and the soaked rice should all be added.
The rice should be cooked until it is roughly 70–80% done (but still slightly chewy). After draining, set the rice aside.

Cooking the Biryani:

3.Cooking oil or ghee should be heated over medium heat in a sizable, heavy-bottomed pot.
Sliced onions should be added and sautéed until golden brown. seperate some onions for garnishing.
To the pot, add the green cardamom pods, bay leaves, cloves, cinnamon sticks, cumin seeds, and green chilies. Saute till fragrant for one minute.
Cook till the chicken changes colour and is partially cooked after adding the marinated chicken to the saucepan.
Half of the chopped mint and coriander leaves are layered on top of the partially cooked chicken.

Layering and Dum Cooking:

4.Over the chicken layer, distribute the remaining rice.
Over the rice, mix the garam masala, milk with the saffron, and the remaining mint and coriander leaves.
Add the saved sautéed onions on top.

Dum Cooking:

5.Cover the saucepan with a tight-fitting cover. To keep the steam inside, you can also seal the cover with dough.
For roughly 20 to 25 minutes, cook the biryani on low heat (dum cooking). As a result, the flavours can merge and the chicken can finish cooking.
When the biryani is finished, turn off the heat and allow it to cool for about 10 minutes before opening the cover.


To blend the layers, gently fluff the biryani with a fork.
Serve the hot chicken biryani with raita or a salad as a side dish.

Remember, making biryani requires a bit of practice to achieve the perfect balance of flavors and textures. Feel free to adjust the spices, herbs, and cooking times according to your preference. Enjoy your delicious homemade chicken biryani!

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