If there’s one dish that has won the hearts of food lovers across the globe, it’s the chicken biryani. The name, chicken biryani itself can make your taste buds tingle with anticipation! It’s a mouth watering medley of tender chicken, aromatic spices, and fluffy basmati rice. This is the flavorful one-pot meal has its roots in the Indian subcontinent and has won hearts globally.
But what makes chicken biryani so irresistible? It’s the combination of flavors that hit every note—spicy, savory, and slightly sweet, all layered in a single dish. It is more than just food, it’s a celebration on a plate. It’s a go-to dish for festivals, family gatherings, and those special occasions when only something truly delicious will do. The best part? You don’t need to be a master chef to enjoy it at home. With the right recipes, you can easily recreate the magic in your own kitchen.
In this blog, we’ve rounded up 5 must-try chicken biryani recipes that are simple, delicious, and guaranteed to satisfy your cravings. From the classic recipe to a quick one-pot version, these recipes will help you master the art of making the perfect chicken biryani in your kitchen.
1) Classic Dum Chicken Biryani
Prep Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4
Ingredients
For the Chicken Marinade:
- Chicken (bone-in, cut into medium pieces): 750 grams
- Yogurt: 1 cup
- Ginger-Garlic Paste: 2 tablespoons
- Red Chili Powder: 1 tablespoon
- Turmeric Powder: 1/2 teaspoon
- Garam Masala: 1 teaspoon
- Salt: to taste
- Lemon Juice: 2 tablespoons
- Green Chilies (slit): 3-4
- Mint Leaves (finely chopped): 1/2 cup
- Coriander Leaves (finely chopped): 1/2 cup
For the Rice:
- Basmati Rice: 2 cups
- Water: 6 cups
- Bay Leaves: 2
- Green Cardamom Pods: 4
- Cloves: 4
- Cinnamon Stick: 1-inch piece
- Salt: to taste
For the Layers:
- Fried Onions: 1.5 cups
- Saffron: A pinch, soaked in 3 tablespoons warm milk
- Ghee: 3 tablespoons
- Biryani Masala Powder: 1 teaspoon
Process
Step 1: Marinate the Chicken
- In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, lemon juice, mint leaves, coriander leaves, and slit green chilies.
- Add chicken pieces and coat well. Cover and let it marinate for 30 minutes (or up to 4 hours for better flavor).
Step 2: Prepare the Rice
- Rinse basmati rice under cold water until the water runs clear. Soak the rice for 20 minutes.
- Boil water in a large pot. Add bay leaves, green cardamom, cloves, cinnamon stick, and salt.
- Add the soaked rice to the boiling water and cook until 70% done (the grains should still be firm). Drain the rice and set it aside.
Step 3: Layer the Chicken Biryani
- In a heavy-bottomed pot or Dutch oven, spread a layer of marinated chicken at the bottom.
- Top the chicken with a layer of half-cooked rice. Sprinkle half of the fried onions, saffron milk, and 1 tablespoon of ghee.
- Add another layer of rice, followed by the remaining fried onions, saffron milk, and ghee. Sprinkle with biryani masala powder.
Step 4: Dum Cooking
- Seal the pot with a tight-fitting lid or aluminum foil to trap the steam.
- Cook on high flame for 5 minutes, then reduce the heat to the lowest setting and cook for 30-35 minutes. Alternatively, place the pot on a hot tawa (griddle) to prevent direct heat and cook for 40 minutes.
- Let it rest for 10 minutes after turning off the heat.
Step 5: Serve Classic Dum Chicken Biryani Hot!
- Gently fluff the biryani with a fork to mix the layers without breaking the rice.
- Serve classic dum chicken biryani hot with raita, salad, or papad.
2) Spicy Tikka Chicken Biryani
Prep Time: 45 minutes
Cooking Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 4
Ingredients
For the Chicken Tikka:
- Chicken (boneless, cut into cubes): 500 g
- Yogurt: 1/2 cup
- Red Chili Powder: 1 teaspoon
- Turmeric Powder: 1/4 teaspoon
- Cumin Powder: 1 teaspoon
- Coriander Powder: 1 teaspoon
- Garam Masala: 1 teaspoon
- Lemon Juice: 1 tablespoon
- Ginger-Garlic Paste: 1 tablespoon
- Salt: to taste
- Oil: 2 tablespoons
For the Rice:
- Basmati Rice: 3 cups
- Water: 6 cups
- Bay Leaves: 2
- Cinnamon Stick: 1-inch
- Green Cardamom: 4 pods
- Cloves: 4
- Salt: to taste
For the Biryani Layers:
- Fried Onions (Birista): 1.5 cups
- Saffron: A pinch soaked in 1/4 cup warm milk
- Mint Leaves: 1/2 cup, finely chopped
- Coriander Leaves: 1/2 cup, finely chopped
- Ghee: 3 tablespoons
- Biryani Masala: 2 teaspoons
Process
Step 1: Prepare the Chicken Tikka
- In a bowl, mix yogurt, red chili powder, turmeric, cumin, coriander, garam masala, lemon juice, ginger-garlic paste, and salt.
- Add chicken cubes to the marinade, ensuring they are coated well. Let it marinate for 30 minutes (or overnight for deeper flavor).
- Heat 2 tablespoons of oil in a pan. Grill the marinated chicken cubes on medium heat until cooked and slightly charred, about 8-10 minutes. Set aside.
Step 2: Cook the Rice
- Rinse basmati rice under cold water until the water runs clear. Soak for 20 minutes and drain.
- In a large pot, bring 6 cups of water to a boil. Add bay leaves, cinnamon, cardamom, cloves, and salt.
- Add the soaked rice to the boiling water and cook until 70% done. Drain and set aside.
Step 3: Assemble the Chicken Biryani
- In a heavy-bottomed pot, add 1 tablespoon of ghee. Spread half of the grilled chicken tikka pieces in a layer.
- Add a portion of fried onions, followed by half of the mint and coriander leaves.
- Layer with half of the partially cooked rice. Drizzle half of the saffron milk over the rice and sprinkle 1 teaspoon of biryani masala.
- Repeat the process with the remaining chicken tikka, fried onions, mint, coriander, rice, saffron milk, and biryani masala.
- Drizzle the remaining ghee over the top.
Step 4: Dum Cooking
- Seal the pot with a tight-fitting lid or aluminum foil.
- Cook on high heat for 5 minutes to generate steam, then reduce to low heat and cook for 30 minutes.
- Alternatively, place the sealed pot on a hot tawa (griddle) and cook on low heat for 40 minutes.
Step 5: Serve Spicy Tikka Chicken Biryani Hot!
- Let the biryani rest for 10 minutes before opening the lid.
- Gently fluff the rice with a fork to mix the layers.
- Serve spicy tikka chicken biryani hot with raita, sliced onions, and lemon wedges.
3) Hyderabadi Chicken Biryani
Prep Time: 30 minutes
Marination Time: 1 hour
Cooking Time: 1 hour
Total Time: 2 hours 30 minutes
Servings: 4
Ingredients
For Marinating the Chicken:
- Chicken (bone-in, cut into medium pieces): 1 kg
- Yogurt: 1 cup
- Ginger-Garlic Paste: 2 tablespoons
- Red Chili Powder: 1 tablespoon
- Turmeric Powder: 1/2 teaspoon
- Salt: to taste
- Lemon Juice: 2 tablespoons
- Green Chilies (slit): 4
- Mint Leaves (finely chopped): 1/2 cup
- Coriander Leaves (finely chopped): 1/2 cup
- Fried Onions (Birista): 1 cup
- Biryani Masala: 2 tablespoons
- Oil: 3 tablespoons
For the Rice:
- Basmati Rice: 3 cups
- Water: 8 cups
- Salt: to taste
- Bay Leaves: 2
- Cinnamon Stick: 1-inch
- Green Cardamom Pods: 3
- Cloves: 4
- Shah Jeera: 1 teaspoon
For the Layers:
- Saffron: A pinch, soaked in 1/4 cup warm milk
- Ghee: 4 tablespoons
- Fried Onions: 1/2 cup (for garnishing)
- Mint and Coriander Leaves: A handful each (for garnishing)
Process
Step 1: Marinate the Chicken
- In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, salt, lemon juice, slit green chilies, mint, coriander leaves, and biryani masala.
- Add the chicken pieces to this mixture and coat them well. Add fried onions and 3 tablespoons of oil.
- Cover and refrigerate for at least 1 hour (overnight for the best flavor).
Step 2: Prepare the Rice
- Rinse the basmati rice under cold water until the water runs clear. Soak it for 20 minutes.
- In a large pot, boil 8 cups of water with salt, bay leaves, cinnamon stick, cardamom, cloves, and shah jeera.
- Add the soaked rice to the boiling water and cook until it is 70% done (grains should be firm but not fully cooked). Drain the rice and set it aside.
Step 3: Assemble the Chicken Biryani
- In a heavy-bottomed pot or Dutch oven, layer the marinated chicken at the bottom.
- Spread half of the partially cooked rice evenly over the chicken. Sprinkle half of the saffron milk, half of the ghee, and a handful of fried onions, mint, and coriander leaves.
- Add the remaining rice and repeat the process with the remaining saffron milk, ghee, fried onions, and herbs.
Step 4: Dum Cooking (Sealing and Slow Cooking)
- Seal the pot tightly with aluminum foil or dough, and place a tight-fitting lid on top.
- Cook on high heat for 5-7 minutes to create steam, then reduce to the lowest heat and cook for 30-40 minutes. Alternatively, place the sealed pot on a preheated tawa (griddle) to avoid direct heat and cook for the same time.
- Turn off the heat and let the biryani rest for 10 minutes before opening the lid.
Step 5: Serve Hyderabadi Chicken Biryani Hot
- Gently fluff the biryani with a fork, mixing the layers slightly.
- Serve hyderabadi chicken biryani hot with raita, boiled eggs, and a side of spicy salan (gravy).
4) Egg Dum Chicken Biryani
Prep Time: 25 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Ingredients
For the Chicken Base:
- Minced Chicken (Keema): 500 grams
- Hard-Boiled Eggs: 4
- Yogurt: 1/2 cup
- Onions (sliced): 2 large
- Tomatoes (chopped): 2 medium
- Ginger-Garlic Paste: 2 teaspoons
- Green Chilies (slit): 3
- Red Chili Powder: 1 teaspoon
- Turmeric Powder: 1/2 teaspoon
- Coriander Powder: 1 teaspoon
- Garam Masala: 1 teaspoon
- Mint Leaves (chopped): 1/4 cup
- Coriander Leaves (chopped): 1/4 cup
- Salt: to taste
- Oil/Ghee: 3 tablespoons
For the Rice:
- Basmati Rice: 2 cups
- Water: 4 cups
- Bay Leaf: 1
- Cloves: 4
- Green Cardamom: 3
- Cinnamon Stick: 1-inch piece
- Salt: to taste
For the Layers:
- Fried Onions (Birista): 1/2 cup
- Saffron: A pinch soaked in 1/4 cup warm milk
- Ghee: 2 tablespoons
- Hard-Boiled Eggs: 4 (peeled and halved)
Process
Step 1: Cook the Minced Chicken Base
- Heat oil/ghee in a pan and fry the sliced onions until golden brown. Remove half for later layering.
- Add ginger-garlic paste and sauté until fragrant.
- Add minced chicken (keema) and cook until it changes color.
- Stir in chopped tomatoes, red chili powder, turmeric, coriander powder, and salt. Cook until the tomatoes soften.
- Add yogurt, mix well, and cook until the oil separates.
- Stir in garam masala, mint, and coriander leaves. Let it cook for 5 more minutes.
Step 2: Prepare the Rice
- Wash the basmati rice and soak for 20 minutes.
- Boil water with bay leaf, cloves, cinnamon, and cardamom. Add salt to taste.
- Add the soaked rice and cook until 70% done. Drain the rice and set aside.
Step 3: Layer the Chicken Biryani
- In a heavy-bottomed pan, spread a layer of the cooked minced chicken at the bottom.
- Add a layer of rice over the chicken.
- Drizzle saffron milk, ghee, and sprinkle fried onions.
- Place halved boiled eggs on top.
- Repeat the layering process until all the rice and chicken are used up, finishing with a rice layer.
Step 4: Dum Cooking
- Cover the pot with a tight-fitting lid or seal it with aluminum foil to trap the steam.
- Cook on high heat for 5 minutes, then reduce the heat to low and cook for 20 minutes.
- Turn off the heat and let it rest for 10 minutes before opening the lid.
Step 5: Serve Egg Dum Chicken Biryani Hot
- Gently fluff the biryani with a fork to mix the layers.
- Serve egg dum chicken biryani hot with raita or a side salad.
5) Butter Chicken Biryani
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Servings: 4
Ingredients
For the Butter Chicken:
- Chicken (boneless, cut into cubes): 500 grams
- Yogurt: 1/2 cup
- Red Chili Powder: 1 teaspoon
- Turmeric Powder: 1/4 teaspoon
- Garam Masala: 1/2 teaspoon
- Salt: to taste
- Butter: 3 tablespoons
- Tomato Puree: 1 cup
- Heavy Cream: 1/4 cup
- Ginger-Garlic Paste: 1 tablespoon
- Kasuri Methi (dried fenugreek leaves): 1 teaspoon
- Sugar: 1/2 teaspoon
For the Rice:
- Basmati Rice: 2 cups
- Water: 4 cups
- Bay Leaf: 1
- Cinnamon Stick: 1-inch piece
- Green Cardamom Pods: 3
- Cloves: 3
- Salt: to taste
For the Biryani Layers:
- Fried Onions: 1 cup
- Saffron: A pinch soaked in 2 tablespoons warm milk
- Butter: 2 tablespoons (melted)
- Coriander Leaves: 1/4 cup (chopped)
- Mint Leaves: 1/4 cup (chopped)
Process
Step 1: Marinate the Chicken
- In a bowl, combine yogurt, red chili powder, turmeric, garam masala, and salt. Add the chicken cubes and coat them well. Marinate for 15-20 minutes.
Step 2: Cook the Butter Chicken
- Heat 2 tablespoons of butter in a pan. Add the marinated chicken and cook on medium heat until the chicken is 80% cooked. Remove and set aside.
- In the same pan, add the remaining 1 tablespoon butter and sauté the ginger-garlic paste until fragrant.
- Add the tomato puree, red chili powder, sugar, and salt. Cook until the oil starts separating.
- Add the partially cooked chicken, heavy cream, and kasuri methi. Cook for 5 minutes on low heat. Adjust seasoning and set aside.
Step 3: Prepare the Rice
- Rinse the basmati rice thoroughly.
- In a large pot, bring water to a boil. Add bay leaf, cinnamon, cardamom, cloves, and salt.
- Add the rice and cook until it’s 70% done. Drain and set aside.
Step 4: Assemble the Chicken Biryani
- In a deep, heavy-bottomed pot, spread a layer of butter chicken at the bottom.
- Add a layer of half the cooked rice. Top with fried onions, saffron milk, melted butter, and a sprinkle of coriander and mint leaves.
- Repeat the layers with the remaining butter chicken and rice. Finish with fried onions, saffron milk, butter, and herbs.
Step 5: Dum Cooking
- Cover the pot with a tight-fitting lid or seal it with aluminum foil.
- Cook on low heat for 20 minutes to let the flavors meld.
Step 6: Serve Butter Chicken Biryani Hot!
- Gently fluff the layers with a fork, ensuring the chicken and rice stay intact.
- Serve butter chicken biryani hot with raita or a side salad.
Tips and Hacks
To Make The Perfect Chicken Biryani At Home!
Creating the perfect chicken biryani at home is not that difficult. Here are some tried-and-true tips to make your chicken biryani irresistibly flavorful:
- Choose quality basmati rice.
- Marination is the Key.
- Layering makes a difference.
- Dum Cooking : seal the pot with dough or foil to trap the steam (dum). Cook on low heat to let the flavors meld together beautifully.
- Don’t overcook the rice.
- Use ghee for flavour.
- Enhance aroma with spices : use whole spices like cinnamon, cloves, bay leaves, and cardamom. Toast them slightly in oil before adding them to your biryani for an aromatic edge.
- Garnish like a pro : finish with fresh coriander, mint leaves, and fried cashews or raisins to add a delightful touch of freshness and texture.
Bonus Hacks!
- Use a heavy-bottomed pot to prevent burning or sticking.
- Add rose water or kewra water for authentic Mughlai-style biryani.
- Serve with raita or salan for a complete experience.
By following these tips and experimenting with the recipes shared above, you’ll be well on your way to making chicken biryani that is not just easy but also deeply satisfying. Happy cooking!