How to make chicken biryani

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 (keywords: chicken biryani recipe, how to make biryani, homemade biryani, biryani step by step, Indian biryani recipe).


How to Make Chicken Biryani at Home | Easy Step-by-Step Recipe


Chicken Biryani is one of the most loved dishes in Indian cuisine. The perfect balance of aromatic basmati rice, flavorful spices, and tender chicken makes biryani a festive delight. If you’ve been searching for how to make biryani at home, this step-by-step guide will help you prepare a restaurant-style biryani in your kitchen.


Ingredients for Chicken Biryani


For the Rice:


2 cups basmati rice (soaked for 30 minutes)


5–6 cups water


1 bay leaf


2 green cardamoms


1 cinnamon stick


1 tsp salt



For the Chicken Marinade:


500g chicken (with bone, cut into medium pieces)


1 cup thick yogurt (curd)


2 tbsp ginger-garlic paste


2 tsp red chili powder


1 tsp turmeric powder


2 tsp coriander powder


1 tsp garam masala powder


Salt to taste


2 tbsp lemon juice



Other Ingredients:


2 large onions (thinly sliced)


3 tbsp ghee (clarified butter)


2 tbsp oil


2–3 green chilies (slit)


A handful of fresh mint leaves


A handful of fresh coriander leaves


1 pinch saffron (soaked in 2 tbsp warm milk) or ½ tsp food color



Step-by-Step Method to Make Chicken Biryani


Step 1: Marinate the Chicken


In a large bowl, mix yogurt, ginger-garlic paste, spices, lemon juice, and salt.


Add chicken pieces and coat well.


Cover and let it marinate for at least 1 hour (overnight gives the best flavor).



Step 2: Prepare the Rice


Boil water with bay leaf, cardamoms, cinnamon, and salt.


Add soaked rice and cook until 70% done (grains should be firm).


Drain the rice and set aside.



Step 3: Fry the Onions


Heat oil in a pan, fry sliced onions until golden brown and crispy.


Remove and keep half aside for garnishing.



Step 4: Cook the Chicken


In the same pan, add ghee and green chilies.


Add the marinated chicken and cook until half done (do not dry it completely, keep some gravy).



Step 5: Layer the Biryani


In a heavy-bottomed pot, layer half the rice.


Spread cooked chicken with gravy on top.


Add fried onions, mint, and coriander leaves.


Add the remaining rice as the final layer.


Drizzle saffron milk or food color over the top.



Step 6: Dum Cooking (Sealing and Steaming)


Cover the pot with a tight lid. (Seal edges with dough for authentic flavor).


Cook on low flame for 20–25 minutes.


Switch off heat and let it rest for 10 minutes.



Serving Suggestion


Serve hot chicken biryani with raita, salad, and papad. For a royal touch, pair it with chicken curry or salan.



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