Chicken Biryani Recipe (How to make chicken biryani)

Chicken Biryani:

Chicken biryani recipe, you can make it in a pressure cooker or a pot. The name biryani itself brings water in your mouth. Which is the most amazing royal delicacies introduced to India from the Mughlai cuisine of Mughals. it doesn’t need any side dish; however, many enjoy biryani with a mixed salad (chopped onion, green chili, cucumber, and curd) so-called raita. Over the years, it has been much popular and considered to be a luxurious treat to enjoy on special occasions.

Chicken Biryani Recipe

Since then, there have been several variations of this biryani dish. Chicken Biryani is one of the most popular dishes across the world, only varies the spices. Which is the best combination of rice and meat, that’s why people loved to have it for sure. This biryani prepared using basmati rice, chicken thighs, yogurt or curd, onion, tomato, milk, saffron, a melange of whole and ground spices. The mouth-watering masala gives the flavor that you will enjoy while eating biryani.

For preparing this amazing and mouth-watering biryani recipe, chicken is marinated in yogurt and a melange of spices and then cooked using the dum method (slow-cooked method). It does take some time but it’s ok to have some authentic dum style chicken biryani.



Here, I have shared the traditional HYDERABADI CHICKEN BIRYANI. The best thing about preparing biryani is that it has several layers having different textures, flavors, and colors. Like layering with marinated chicken, then layered with parboiled rice, herbs, saffron milk and then ghee.

I have shared the best online chicken and veg biryani order near me from biryani house (blues) and all type of biryani recipes like Hyderabadi biryani, Bawarchi biryani, Paradise biryani pointe, Dum biryani pot, vegetable biryani, mutton biryani, chicken biryani, fish biryani, mushroom biryani, egg biryani, veg biryani, veg dum biryani, Pakistani biryani, etc. You may check here: 

  • Preparation Time: 1 hour
  • Cooking Time: 25 minutes
  • Total Time: 1 hour 25 minutes
  • Servings 4 people

What is the requirement for a good biryani?

To prepare a good quality chicken biryani, always use the best quality ingredients that make the biryani to the next level. So according to me, good quality ingredients for chicken biryani are basmati rice, whole spices, spice powders, chicken & ghee and also use the quality pot or pressure cooker.

1.Basmati rice: Many different kinds of basmati rice are available in the market. According to me, the premium quality basmati rice is best which is labeled as AGED or you may choose your favorite basmati rice. This kind of rice is firmer & fluffs up well in chicken biryani without turning mushy and lumps. Aged rice is more fragrant than the other rice.

2.Biryani masala (spices): Good quality whole spices & spice powders enhance the flavor of chicken biryani. So, choose a good quality readymade Garam Masala or Biryani Masala. This is the most important ingredient of chicken biryani.

3.Chicken: Generally, I recommended you to use the cut whole chicken to make the chicken biryani. Margination time should be more than 30 minutes that makes the chicken soft. If you use chicken thighs & drumsticks then the chicken pieces will soft, tender & succulent which is good for kids as well as for old persons.

4.Ghee: Traditionally chicken biryani was made using ghee but you can also make it using oil. The adding of ghee makes the biryani a unique aroma to the dish and a good flavor.


How to make quality chicken biryani?


Marinate chicken with yogurt and spices. Yogurt tenderizes the chicken whereas the spices enhance the flavors of the chicken. Then keep to Marinating and resting chicken which makes chicken soft & succulent. If you do not eat curd then you can replace it with coconut milk.

Preparing rice:

Aged basmati rice has to be rinsed very well and wash a few times in an ample amount of water to get rid of the starch. This will prevent the rice grains from turning mushy or lump. The soaking process is most important this will help to cook the rice grains to fluffy and long. So, do rinsing & soaking the rice well before using it.


This recipe uses normal water to cook the chicken biryani. However, you may use coconut milk or chicken stock (optional). The quantity of water I have mentioned in the recipe can work well for any aged basmati rice. Please do adjust the amount of heat while cooking. My suggestion is low heat for the Indian taste buds. If you have young kids at home then these levels work very well.




Marination ingredients for chicken biryani

  • ½ kg of Chicken
  • 3 tablespoons plain yogurt (Curd or Dahi)
  • 1 ¼ tablespoon ginger garlic paste or minced & crushed ginger and garlic (best to make your own)
  • Salt quantity as needed
  • ¼ teaspoon turmeric powder (Haldi powder)
  • ½ to 1 teaspoon red chili powder or paprika
  • ½ to 1 tablespoon GARAM MASALA or biryani masala
  • 1 tablespoon Lemon juice (optional)

Whole spices (skip if you don’t have any)

  • 1 bay leaf (tej patta)
  • 4 green cardamoms (Choti elaichi)
  • 4 to 6 cloves (lavang)
  • 1-inch Cinnamon piece (dalchini)
  • 1 Star anise (chakri phool)
  • ¾ teaspoon shahi jeera (caraway seeds) (fine with cumin)
  • 1 strand mace (javitri)

Other ingredients for chicken biryani

  • 2 cups basmati rice (Aged rice)
  • 2 tablespoon ghee or Oil (according to your budget)
  • 1 large onion sliced thinly chopped
  • ¼ to ½ cup mint about 12 to 15 leaves (chopped pudina patta)
  • 1 green chili sliced or chopped
  • ¼ cup plain yogurt (curd or dahi)
  • ¼ to ½ teaspoon red chili powder (optional)
  • 1 teaspoon GARAM MASALA or biryani masala
  • 3 cups water or coconut milk (add ½ cups if making in a pot)
  • ¾ teaspoon salt to sprinkle in water
  • 2 tablespoon Fried Onions

How to make biryani masala

  • Add nutmeg, cardamoms, pepper, cloves, cinnamon, fennel and stone flower to a mixer jar.
  • Make a fine powder using Blender.



Preparation for chicken biryani

  1. To a bowl, add some curd, ginger garlic paste, ½ tsp salt, biryani masala, turmeric & chili powder.
  2. Mix up uniformly and add more salt and spice (if needed).
  3. Make some cuts on the chicken & add the mixture and leave it for 1 hour.
  4. Rinse basmati rice 3 to 4 times and soak it for 30 minutes. Then drain it to a colander after 30 minutes.

How to make chicken biryani

  1. Heat the required amount of ghee or oil in a pot or pressure cooker.
  2. Saute whole spices such as the bay leaf, cardamoms, cloves, cinnamon, star anise, shahi jeera & mace for a minute.
  3. Fry onions until light brown color appear.
  4. Add marinated chicken & cook for 5 mins on a medium flame. Then lower the flame and cover the pot or pressure cooker, which makes the chicken soft. Leave the chicken and wait for completely cooked.
  5. If any excess moisture in the pot, cook further to evaporate.
  6. Add yogurt (curd), mint, green chili, red chili powder & 1 tsp garam masala.

Layering for chicken biryani

  1. Mix everything well and layer chicken properly at the bottom.
  2. Make the rice layer over the chicken.
  3. Pour 3 cups water or thin coconut milk to a bowl. If cooking in a pot adds ½ cup more water.
  4. Add ½ to ¾ tsp salt and taste the water. It should be slightly salty.
  5. Pour 2 cups of water (from the side of the cooker or pot). You may pour the rest on top of the rice gently.
  6. Level the rice if needed. Sprinkle mint & fried onions if using.
  7. Pot method – If you are using pot, then cover and cook on a low flame until the chicken biryani is completely cooked. If cooked properly then sprinkle some hot water and cook further.
  8. Cooker method – Set the flame to medium-high & cover. Then cook for 1 whistle take out the cooker from the burner.
  9. leave the pressure cooker to low down the pressure.
  10. Serve from top to the bottom layer or you may separate the chicken and rice that makes it easy to serve.
  11. Enjoy chicken biryani with raita and salad with your special one or with your family.

Watch the full video for more details

Follow the instructions


NUTRITION (estimation only)

  • Calories: 753kcal
  • Carbohydrates: 86g
  • Protein: 34g
  • Fat: 29g
  • Saturated Fat: 10g
  • Cholesterol: 114mg
  • Sodium: 1062mg
  • Potassium: 550mg
  • Fiber: 4g
  • Sugar: 2g
  • Vitamin A: 695IU
  • Vitamin C: 10.1mg
  • Calcium: 132mg
  • Iron: 4.3mg


Notes on chicken biryani recipe:

  1. Take a big size pressure cooker or pot.
  2. Tomatoes: You can use tomatoes but I recommended you, not to use tomato. Because we already used curd with lemon juice or sour curd.
  3. To make biryani masala or garam masala: Take a very small piece of nutmeg, 5 cardamoms, ½ tsp pepper, 5 cloves, 1 to 2-inch cinnamon, ½ tsp fennel seeds, ½ tsp stone flower and powder it together.
  4. Yogurt or curd: If you are using sour curd then skip the lemon juice adding process.
  5. Rice: Make sure the time taking for soaking. I have used Aged basmati rice. Other basmati rice may take a little less or more time.
  6. If you have kids in your house then you may decrease chili powder quantity.


  1. If you are using readymade biryani powder (skip this step) or you can make your biryani masala (which I mentioned above, below the ingredients list).
  2. Make some cuts on the chicken and put it in a bowl. then add 3 tbsps curd, ginger garlic paste, 1 tbsp biriyani masala powder, 1/2 tsp salt, red chili powder, and turmeric powder.
  3. First, mix everything properly and marinate the chicken. Cover the chicken and leave it for 1 hour.
  4. Add basmati rice to a large pot and wash it at least 3 to 4 times. Soak it for 30 minutes then drain to a colander after 30 minutes.

Cooking chicken

  1. Heat the required amount of ghee or oil in a pot or pressure cooker.
  2. Fry onions until light brown color appear.
  3. Add marinated chicken.
  4. leave the chicken for 5 mins on medium heat. Again, lower the flame and cover the pot or pressure cooker-that makes the chicken soft. Leave the chicken and wait for completely cooked.
  5. Check, if the chicken is cooked and there is no moisture left in the cooker.
  6. then check for salt and add as needed. Also add 4 tbsps curd, 1/4 to 1/2 tsp chili powder (optional), green chili, mint and biryani masala.

How to make chicken biryani

  1. Mix everything well and spread it uniformly in a single layer.
  2. Layer the rice all over the chicken. Then add salt to 3 cups water or coconut milk in a separate bowl which must be slightly salty. Then pour 2 cups water from sides of the cooker or pot. Again pour 1 more cup of water over the rice carefully.
  3. Level the rice and add some pudina and fried onions. I used about 3/4 tsp sea salt as I mentioned earlier. Do not mix up everything inside the pot or pressure cooker.
  4. Finally set the flame to medium-high on a regular burner and Cover it to cook up to 1 whistle (If cooking in a pot, cook it until the rice is done completely). Stop cooking and remove the cooker from the hot burner.
  5. Let the pressure goes down, open the lid and Gently fluff up with a fork. Serve chicken biryani with raita or salad.

Recipe 2

The previous version of Chicken Biryani (Older vision)

Ingredients (1 cup = 240ml)

Whole spices:

  • 1 bay leaf (Tej patta)
  • 3 green cardamoms (Choti elaichi)
  • 4 to 6 cloves (Lavang)
  • 1 Cinnamon stick (Dalchini)
  • 1 Star anise (Chakri phool)
  • ½ tsp caraway seeds (Shahi jeera)


  • 1 ½ tbsp curd (yogurt)
  • 1 tsp ginger garlic paste
  • Salt quantity (as needed)
  • ¼ tsp turmeric (Haldi)
  • ¼ tsp red chili powder (Lal Mirchi powder)
  • ½ to ¾ tsp biryani masala or garam masala powder

Other ingredients

  • ½ kg of chicken
  • 2 cups basmati rice (Quality chawal)
  • 3 ¼ cups water or thin coconut milk
  • 2 tbsp Oil
  • Salt quantity (as needed)
  • 1 tomato medium (chopped)
  • 1 ½ tbsp curd (yogurt or Dahi)
  • 12 mint leaves (finely chopped pudina patta)
  • 12 stems coriander leaves (finely chopped)
  • 1 ½ tsp ginger garlic paste
  • 2 green chilies (Hari mirch sliced)
  • 1 onion large (Sliced thinly)
  • ¼ tsp red chili powder

Top powder or You may use 2 tsp. readymade biryani masala or garam masala

  • 1 nutmeg (Very small jaayaphal piece)
  • 4 green cardamoms (Choti elaichi)
  • ¼ to ½ tsp Peppercorn (Kali Mirch)
  • 5 cloves (Lavang)
  • 1 cinnamon stick (Small piece dalchini)
  • ½ tsp fennel seeds (Saunf)
  • ½ tsp stone flower (Dagad phool or kalapasi)

Preparation for the recipe

  • For basmati, soak the rice for about 20 to 30 minutes.
  • For normal rice, soak it for 30 minutes.
  • Marinate chicken using ingredients and put it under marination. Set this aside for 30 minutes.

Making chicken biryani

  • Add oil to a pot or pressure cooker (whatever you are using) and after heating oil add the dry spices and saute till they begin to sizzle.
  • Fry onion slices till they turn into golden color.
  • Add the ginger-garlic paste and fry it till the raw smell goes off along with the fried onion.
  • Add chicken and fry it till the color changes from red pinkish to light brown.
  • Then add chopped tomatoes, yogurt, red chili powder, coriander leaves, and mint at a time.
  • Cooked it till the mixture turns thick and dry (not fully dry).
  • By that time, the chicken should be almost softly cooked.
  • Add the rest of the masala powder and fry it till you get a nice smell of masala mixed chicken.
  • Mix water or thin coconut milk and salt (as needed) together in a separate bowl. Then check it, it must be slightly salty. Since salt is already added to marination. Pour this to the chicken pot or cooker, wait for boil.

Adding rice

  • Drain off the rice properly and add it to the pot or cooker and cook it, up to the very little amount of water is left. Cover the pot or pressure cooker with a lid.
  • Turn on the oven with a very low flame.
    1. For basmati rice, cook it for about 3 to 5 minutes, do not let it whistle.
    2. For normal rice that is slightly on the harder side to cook allow it to whistle once.
  • If cooking in a pot, cook until the rice is done. If rice is undercooked, you may sprinkle little water and cook further until the rice is done.
  • Let the pressure go down. Fluff up the rice with a fork and transfer it immediately to a wide plate to prevent turning mushy.
  • If desired you can trickle one spoon of ghee, coriander leaves and roasted boiled eggs on the top of the rice.
  • Serve pressure cooker chicken biryani with onion raita or salad.


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