Recipe

Chicken Biryani Recipe

A spiced, aromatic chicken biryani with fluffy basmati, a rich masala, and that classic steam-finished dum moment that makes your kitchen smell like a celebration.

By Matt Campbell

•

4.9

A steaming pot of chicken biryani with fluffy basmati rice, visible saffron streaks, caramelized onions, and fresh cilantro

Jump to Recipe

Biryani is the kind of dish that walks into a room before you do. You lift the lid and it is all perfume and promise: whole spices, browned onions, tender chicken, and basmati that stays separate and fluffy instead of turning into a sad rice situation.

This is a Hyderabadi-style inspired chicken biryani built the classic home-cook way: yogurt-marinated chicken cooked into a bold masala, par-cooked rice, then everything gets layered and steam-finished on low heat. Biryani is wildly regional, so think of this as a solid, traditional method with flexible details. It is not hard, but it does ask for your attention in a few key spots. I will keep it clear and low drama, with the little tricks that make it feel restaurant-level without needing a culinary degree.

Raw basmati rice soaking in a bowl of water on a kitchen counter with whole spices nearby

Why It Works

Fluffy rice, not mushy: We par-cook the basmati and finish it with steam so each grain stays distinct.
Deep flavor fast: Browning the onions, cooking down tomatoes, and blooming garam masala in fat builds that signature biryani backbone.
Tender, seasoned chicken: A yogurt-based marinade keeps the chicken juicy and pushes flavor into every bite.
Real biryani aroma: Whole spices, fresh herbs, and optional saffron water give you that open-the-lid-and-pause moment.
Make-ahead friendly: You can prep the chicken masala and onions earlier, then layer and dum when ready.

Pairs Well With

Cucumber Raita
Papad and Chutney
Kachumber Salad
Mango Lassi

Storage Tips

Biryani leftovers are a gift. Here is how to keep them tasting like you did not just reheat rice for the third day in a row.

Refrigerate

Cool biryani quickly, then store in an airtight container.
Refrigerate up to 3 to 4 days.

Freeze

Portion into freezer containers or bags for easy lunches.
Freeze up to 2 months for best flavor.
Thaw overnight in the fridge when you can.

Reheat without drying it out

Microwave: Sprinkle 1 to 2 tablespoons water over the rice, cover, and heat in short bursts, fluffing between rounds.
Stovetop: Add biryani to a pan with a splash of water, cover, and warm on low until hot.
Oven: Cover tightly with foil and bake at 350°F until heated through, adding a few spoonfuls of water if it looks dry.

Common Questions

Is biryani spicy?

It can be. This version is medium with warmth from spices and optional heat from green chiles and chili powder. For mild biryani, skip the green chiles and cut the chili powder in half.

Do I have to use saffron?

No. Saffron is classic and beautiful, but not required. You can use a pinch of turmeric in warm milk or water for color, or skip it entirely and still get a great biryani.

What is dum cooking?

It is a gentle, sealed steam-finish. The rice and chicken finish cooking together so the aromas stay trapped and the layers meld without turning the rice mushy.

Why soak basmati rice?

Soaking helps the grains cook evenly and stay long and separate. Even 20 minutes makes a difference.

Can I make this with boneless chicken?

Yes. Boneless thighs are best for tenderness. Cut the dum time slightly and watch closely so the chicken does not overcook.

How do I avoid burning the bottom?

Use a heavy-bottom pot, keep the heat low during dum, and make sure there is a saucy masala layer at the bottom before layering. A heat diffuser helps if your stove runs hot.

What if the rice is still a little hard after dum?

No panic. Sprinkle 1 to 2 tablespoons water (or a bit more if your pot is wide), reseal, and cook on very low for 5 to 10 minutes. Rest covered for 5 minutes, then fluff.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Heavy-bottom pot or Dutch oven with a tight lid (6 to 8 quart is ideal)
Large pot for par-cooking rice
Fine-mesh strainer
Skillet (optional, for frying onions if you prefer)
Mixing bowl for marinating chicken
Wooden spoon or sturdy spatula
Aluminum foil or parchment (optional seal for dum)
Instant-read thermometer (optional but helpful for perfect chicken doneness)

I am Matt, and the first time I tried to make biryani at home, I treated it like spiced chicken and rice and wondered why it tasted fine but not biryani. The fix was not more ingredients, it was better moments: taking the onions far enough, giving the spices a little time to wake up in hot fat, and respecting the rice by par-cooking it instead of stirring it to death. Now biryani is my favorite kind of chaos. You do a few things with intention, you seal the pot, and then you get rewarded with that lid-lift aroma that makes everyone wander into the kitchen like they heard a rumor.

Chicken Biryani Recipe

(4.9 Reviews)

Prep Time 30 mins

Cook Time 1 hr 10 mins

Total Time 1 hr 40 mins

Servings 6

Ingredients

For the chicken marinade

2 lb bone-in chicken thighs and drumsticks (or thighs only)
1 cup plain whole-milk yogurt
1 1/2 tbsp ginger-garlic paste
1 1/2 tsp kosher salt
1 1/2 tsp Kashmiri chili powder (or 3/4 tsp regular chili powder)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1 tbsp lemon juice

For the rice

2 1/2 cups basmati rice
Water, for soaking and boiling
2 tbsp kosher salt (for a large pot with about 4 to 5 quarts boiling water)
2 bay leaves
6 green cardamom pods, lightly crushed
4 whole cloves
1 (2-inch) cinnamon stick

For the masala and layering

4 tbsp ghee, divided (or ghee plus neutral oil)
2 large yellow onions, thinly sliced
2 tomatoes, chopped (or 1 cup crushed tomatoes)
2 to 3 green chiles, slit (optional)
1/2 cup chopped cilantro, plus more for serving
1/4 cup chopped mint
1 tsp garam masala
1 tsp fennel seeds (optional but lovely)
1/2 cup warm milk or warm water
Big pinch of saffron threads (optional)
2 tbsp fried onions (optional garnish, or use extra from your batch)
Optional: 1 to 2 tsp kewra water or rose water (a few drops goes a long way)

Optional add-ins: 1/4 cup raisins, 1/4 cup toasted cashews, or a squeeze of extra lemon at the table.

Instructions

Marinate the chicken. In a bowl, mix yogurt, ginger-garlic paste, salt, chili powder, cumin, coriander, turmeric, and lemon juice. Add chicken and coat well. Cover and refrigerate at least 30 minutes, or up to overnight for deeper flavor.
Soak the rice. Rinse basmati until the water runs mostly clear. Soak in water for 20 to 30 minutes, then drain.
Start the rice water early. While you cook the onions and chicken, set a large pot of water on the stove for the rice. You want it at a boil and ready when you are.
Start the onions. In a heavy-bottom pot over medium heat, melt 3 tablespoons ghee. Add sliced onions and cook, stirring often, until deep golden brown and lightly crisp at the edges, 15 to 25 minutes. Adjust the heat as needed so they do not scorch. Remove about 1/3 of the onions for topping and set aside. (You will end up with roughly 1 cup fried onions total, give or take.)
Build the masala. To the pot with remaining onions, add green chiles (if using) and fennel seeds (if using) and cook 30 seconds. Add tomatoes and cook until jammy and the oil starts to separate, 6 to 10 minutes.
Cook the chicken. Add the marinated chicken to the pot. Cook 8 to 10 minutes, turning pieces, until the chicken is mostly cooked on the outside and the masala is thick and glossy. You want a saucy base, not soup.

If it looks too wet, cook a few minutes longer uncovered. If it looks too dry, splash in 2 to 4 tablespoons water. Stir in half the cilantro and half the mint. Stir in the garam masala and cook 30 seconds to wake it up. Reduce heat to low and keep the masala at a gentle simmer while you finish the rice.
Par-cook the rice. Bring the rice water to a boil (aim for about 4 to 5 quarts water so the salt level makes sense). Add salt, bay leaves, cardamom, cloves, and cinnamon. Add drained rice and boil until the grains are about 70 percent cooked, 5 to 7 minutes. Texture cue: the grain should break with pressure, but still have a slightly chalky center. Drain well.
Prep saffron (optional). Steep saffron in warm milk or water for 5 minutes. If using kewra water or rose water, stir a few drops into the saffron liquid.
Layer the biryani. Make sure the chicken masala is still hot and gently bubbling. Over the chicken masala, scatter half the par-cooked rice. Top with some reserved fried onions, remaining cilantro and mint. Add the rest of the rice. Drizzle saffron milk over the top, plus the remaining 1 tablespoon ghee.
Dum cook (steam-finish). Cover the pot with a tight lid. If your lid is not snug, place foil between pot and lid to seal. Cook on very low heat for 20 to 25 minutes. Turn off heat and rest, covered, for 10 minutes. Chicken should reach 165°F / 74°C in the thickest part, and the juices should run clear.
Fluff and serve. Use a spoon to gently lift from the bottom so you get chicken, masala, and rice in each scoop. Serve hot with raita, salad, or a squeeze of lemon.

A spoon lifting a serving of chicken biryani from a pot showing layered rice and chicken masala

Matt’s tiny but mighty tips

Brown the onions properly: pale onions make pale biryani. Take them to deep golden.
Do not overboil the rice: if it is fully cooked before dum, it will go soft and clumpy at the end.
Low heat means low: if you smell scorching, your burner is too hot. Move the pot or use a diffuser.
If the rice needs a little more time: add 1 to 2 tablespoons water, reseal, and give it 5 to 10 more minutes on the lowest heat.

Nutrition information is estimated.

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