How To Make Chicken Biryani (Recipe Guide)

We will write a guide on how to make Chicken Biryani one of the most popular dishes in India.

Chicken Biryani is a fragrant and flavorful dish that combines marinated chicken, rice, and a variety of spices. Here’s a detailed guide to making this delicious dish, along with some tips for success and an approximate calorie count.

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How to Make Chicken Biryani

Chicken Biryani Ingredients

For the Chicken Marinade:

1 lb (450g) chicken thighs or breasts, cut into pieces
1 cup plain yogurt
2 tablespoons ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
Salt

For the Rice:

2 cups basmati rice
4 cups water
2-3 green cardamom pods
2-3 cloves
1-inch piece cinnamon stick
1 bay leaf
Salt

For the Biryani:

2 tablespoons ghee or oil
2 large onions, thinly sliced
2 tomatoes, chopped
2-3 green chilies, slit
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint leaves
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon garam masala
1/2 teaspoon saffron threads, soaked in 2 tablespoons warm milk (optional)
1/4 cup fried onions (for garnish)
Fresh lemon wedges (for garnish)

Step By Step How to Make Chicken Biryani

Marinate the Chicken

In a large bowl, combine the yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.
Add the chicken pieces and coat them well with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.

Prepare the Rice

Rinse the basmati rice under cold water until the water runs clear. In a large pot, bring the water to a boil. Add the cardamom pods, cloves, cinnamon stick, bay leaf, and salt. Add the rice and cook until it is 70-80% cooked (the grains should still be slightly firm). Drain and set aside.

Cook the Chicken

Heat the ghee or oil in a large, heavy-bottomed pot over medium heat. Add the cumin seeds and let them splutter. Then add the sliced onions and cook until golden brown.

Add the green chilies, chopped tomatoes, and cook until the tomatoes soften and the oil starts to separate.
Add the marinated chicken and cook until the chicken is browned and cooked through.

Layer the Biryani

Remove half of the chicken mixture from the pot and set aside. Spread half of the partially cooked rice over the chicken in the pot. Sprinkle half of the cilantro and mint leaves over the rice.

Drizzle half of the saffron milk (if using) over the rice. Repeat the layers with the remaining chicken, rice, cilantro, mint, and saffron milk.

Dum Cooking

Cover the pot with a tight-fitting lid or aluminum foil to seal it well. Cook on low heat for 20-25 minutes to allow the flavors to meld together and the rice to finish cooking. You can also place the pot on a griddle or tawa to prevent the bottom from burning.

Serve

Once the biryani is done, gently fluff the rice with a fork. Garnish with fried onions and fresh lemon wedges.
Serve hot with raita or a side salad.

Tips To Make Chicken Biryani

Use good quality basmati rice for the best texture and flavor. Marinate the chicken for at least an hour to allow the flavors to penetrate the meat.

Proper layering and slow cooking (dum) are key to achieving the authentic biryani taste. Don’t skimp on the whole spices, as they add depth and aroma to the biryani.

Let the biryani rest for a few minutes after cooking before serving to allow the flavors to settle.

How Many Calories Have Chicken Biryani

Chicken: ~200 calories
Yogurt: ~20 calories
Oil/Ghee: ~100 calories
Rice: ~200 calories
Other Ingredients (spices, onions, tomatoes, etc.): ~50-100 calories

Total: Approximately 570-620 calories per serving