Chicken Biryani Recipe

Name: Chicken Biryani
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 6
Ingredients: 4 tablespoons vegetable oil, divided; 4 small potatoes, peeled and halved; 2 large onions, finely chopped; 2 cloves garlic, minced; 1 tablespoon minced fresh ginger root; 2 medium tomatoes, peeled and chopped; 1 teaspoon salt; 1 teaspoon ground cumin; 0.5 teaspoon chili powder; 0.5 teaspoon ground black pepper; 0.5 teaspoon ground turmeric; 2 tablespoons plain yogurt; 2 tablespoons chopped fresh mint leaves; 0.5 teaspoon ground cardamom; 1 (2 inch) piece cinnamon stick; 3 pounds boneless, skinless chicken pieces cut into chunks; 1 pound basmati rice; 2.5 tablespoons vegetable oil; 1 large onion, diced; 5 pods cardamom; 3 whole cloves; 1 (1 inch) piece cinnamon stick; 0.5 teaspoon ground ginger; 1 pinch powdered saffron; 4 cups chicken stock; 1.5 teaspoons salt

Cook Time: 80 minutes

Original recipe (1X) yields 6 servings

Ingredients

For the chicken mixture:

4 tablespoons vegetable oil, divided
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 medium tomatoes, peeled and chopped
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1 (2-inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces, cut into chunks

For the rice:

1 pound basmati rice
2 1/2 tablespoons vegetable oil
1 large onion, diced
5 pods cardamom
3 whole cloves
1 (1-inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pinch powdered saffron
4 cups chicken stock
1 1/2 teaspoons salt

Directions

Gather all the ingredients for the recipe.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Fry the halved potatoes until they are lightly browned, about 3 to 5 minutes. Once done, transfer the potatoes to a plate lined with paper towels and set aside.
Add the remaining 2 tablespoons of oil to the skillet. Next, add the onions, garlic, and ginger. Cook and stir until the onions are soft and golden.
Add the chopped tomatoes, salt, cumin, chili powder, black pepper, and turmeric to the skillet. Stir constantly and cook for about 5 minutes.
Stir in the yogurt, fresh mint, ground cardamom, and cinnamon stick. Cover and cook over low heat, stirring occasionally, until the tomatoes break down into a pulp. If the mixture begins to dry out or stick to the pan, add a little hot water.
Add the chicken pieces to the skillet, stirring well to coat the chicken in the spice mixture. Cover the skillet and cook on low heat for 35 to 45 minutes, or until the chicken is tender. The gravy should be thick and reduced; if necessary, cook uncovered for a few minutes to thicken further.
While the chicken is cooking, prepare the rice. Wash the basmati rice thoroughly and drain it in a colander for at least 30 minutes.
Heat 2 1/2 tablespoons of vegetable oil in a large skillet over medium heat. Add the diced onion and cook, stirring, until golden brown.
Add the cardamom pods, whole cloves, cinnamon stick, ground ginger, and saffron to the skillet. Stir in the rice, ensuring its well coated with the spices.
In a separate pot, heat the chicken stock with 1 1/2 teaspoons of salt until hot. Pour the stock over the rice and stir well to combine.
Gently stir in the chicken mixture and the fried potatoes. Bring the mixture to a boil.
Reduce the heat to very low, cover the skillet with a tight-fitting lid, and steam for 20 minutes. Avoid lifting the lid or stirring during this time.
Once the biryani is ready, spoon it onto a warm serving dish and serve hot.

Recipe Tip

You can use ghee instead of vegetable oil for a more authentic flavor.

Nutrition Facts (per serving)

Calories: 832
Total Fat: 35g (45% Daily Value)
Saturated Fat: 8g (40% Daily Value)
Cholesterol: 134mg (45% Daily Value)
Sodium: 1522mg (66% Daily Value)
Total Carbohydrate: 79g (29% Daily Value)
Dietary Fiber: 5g (18% Daily Value)
Total Sugars: 5g
Protein: 48g (96% Daily Value)
Vitamin C: 29mg (33% Daily Value)
Calcium: 73mg (6% Daily Value)
Iron: 4mg (20% Daily Value)
Potassium: 1021mg (22% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Chicken Biryani Recipe

History of Chicken Biryani

Chicken Biryani is a flavorful and aromatic rice dish that traces its origins to South Asia, specifically India and Pakistan. The dish is believed to have been brought to the Indian subcontinent by the Mughal Empire, who introduced the Persian pilaf techniques to the region. Over time, the recipe evolved, incorporating local spices, ingredients, and cooking methods, becoming a staple of South Asian cuisine. While biryani itself was influenced by Persian cuisine, it quickly adapted to the rich and diverse culinary traditions of the Indian subcontinent, especially in regions like Hyderabad, Lucknow, and Karachi.

Regional Features

Biryani is widely known for its regional variations. In Hyderabad, a special version called the Hyderabadi Biryani is made with a distinct set of spices and marinated meat. Its often prepared using the 'Dum' cooking technique, where the meat and rice are cooked together in a sealed pot over low heat. Meanwhile, the Karachi Biryani tends to be spicier and uses a mix of whole spices like cardamom and cinnamon. In the Sindhi region of Pakistan, the biryani is known for its use of potatoes and yogurt, adding richness and flavor. Though chicken biryani is the most commonly made version, lamb and beef are also popular options in different regions.

Differences from Similar Dishes

Biryani shares some similarities with other rice dishes like pilaf and tahiri (pilaf made with meat). However, biryani stands apart due to its more complex preparation, involving layers of cooked meat and rice, combined with fragrant spices and often garnished with fried onions and boiled eggs. Unlike a simple pilaf, which typically involves cooking rice with meat in a single pot, biryani is traditionally layered and steamed to allow the flavors to infuse, making it more aromatic and flavorful. Moreover, the use of yogurt in the marinade adds a creaminess and depth of flavor not typically found in pilafs or other rice dishes.

Where Its Typically Served

Chicken biryani is a dish thats often served at celebratory occasions such as weddings, festivals, and large family gatherings. In South Asia, its a meal shared among family and friends, symbolizing togetherness. Its commonly served with side dishes such as raita (a yogurt-based condiment), salad, or pickles, which complement its rich and spicy flavor. Outside of the subcontinent, chicken biryani has become a popular dish in restaurants catering to South Asian cuisine, especially in regions with large Indian and Pakistani communities like the UK, the Middle East, and parts of the US.

Interesting Facts

The word "biryani" comes from the Persian word "birian," which means "fried before cooking." This refers to the technique of frying the rice and meat before cooking them together.
Biryani has evolved to include a variety of ingredients such as raisins, fried onions, boiled eggs, and even nuts like cashews or almonds, which are added for extra flavor and texture.
There is a legend that the Mughal emperor Shah Jahan, who commissioned the Taj Mahal, ordered the creation of biryani for his soldiers to ensure they had a nutritious and energy-boosting meal. This reflects the dish's roots as a hearty, fulfilling meal for people on the go.
In the famous Hyderabadi biryani, the meat is often marinated for several hours or overnight, which helps tenderize it and allows the spices to penetrate deeply, giving the dish its signature flavor.
In recent years, chicken biryani has become so popular worldwide that it has been adapted into various regional styles, from spicy versions in the Middle East to more subtle flavors in the Western world.

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FAQ about Chicken Biryani Recipe

Leftover Chicken Biryani should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. To reheat, you can microwave it or reheat it on the stove with a little water to prevent the rice from drying out.

Yes, Chicken Biryani can be frozen. Let it cool to room temperature, then transfer it into an airtight container or freezer-safe bag. It will stay good in the freezer for up to 2 months. When you're ready to eat it, thaw it overnight in the fridge and reheat thoroughly.

If you're looking for a non-dairy alternative, you can use coconut yogurt or any plant-based yogurt. For a similar texture and tang, you could also use sour cream or buttermilk. Keep in mind that it may slightly alter the flavor, but the dish will still be delicious.

To prevent the rice from becoming too sticky, make sure to rinse it well until the water runs clear. Also, you can soak the rice for 30 minutes before cooking it, as this helps the grains stay separate. Be sure to use the correct amount of water and cook the rice over low heat to avoid overcooking.

Yes, you can definitely add vegetables to Chicken Biryani. Common additions include carrots, peas, green beans, or cauliflower. These should be sautéed before being added to the rice for better texture and flavor. You can also use a variety of vegetables based on your preferences.

If you don't have cardamom pods, you can substitute them with ground cardamom. Use about ½ to 1 teaspoon of ground cardamom in place of the 5 cardamom pods. Keep in mind that ground cardamom is more concentrated, so adjust to your taste.

Chicken Biryani has a mild to medium spice level, depending on how much chili powder or other spicy ingredients you use. If you prefer a spicier dish, feel free to increase the amount of chili powder or add fresh chilies when cooking the onions.

While basmati rice is traditional for Chicken Biryani, you can substitute it with brown rice if preferred. Keep in mind that brown rice takes longer to cook, so you may need to adjust the cooking time and water ratio accordingly.

To enhance the flavor of Chicken Biryani, consider marinating the chicken with spices and yogurt for several hours or overnight. You can also use ghee instead of vegetable oil for a richer taste. Adding additional spices such as garam masala, cinnamon, or extra cardamom will also boost the flavor.

Yes, you can make Chicken Biryani in a slow cooker or Instant Pot. For a slow cooker, cook the chicken and rice separately, then combine them in the cooker to steam the rice for 20-30 minutes on low. In an Instant Pot, cook the chicken and rice together on the 'Rice' or 'Manual' setting for about 10-12 minutes, depending on your preference.

Comments

Allrecipes Member

10/06/2025 01:52:54 PM

this recipe is absolute rubbish , excuse me but it is not biryani its more like a mixture of tahiri and pullao

Martin Warren

03/05/2017 12:50:49 AM

I have made this recipe a few times now, and have made a couple alterations that I enjoy and kicks the flavor up a notch. I purchased a packaged Biryani kit, Kitchens of India Hyderabadi Biryani Paste. It includes a package of spices that are harder to find in my area, so that helps. I used the paste in the kit and mixed it with a half cup of plain yogurt a day ahead. I then put whole drumsticks and thighs into the curried yogurt and marinate overnight. I skipped the potatoes, and added soaked raisins during the last step. Other than that, I followed the recipe exactly, and was able to use the spices that came with the kit and supplement with my own. I did find that marinating the chicken with the yogurt does result in more gravy, but that's just fine with me! While this recipe says to wash the rice and drain in the colander for half an hour, I would recommend soaking it first, then draining. Before making this recipe I rinse the rise thoroughly, then put it into a bowl and cover with water, letting it soak for 5 minutes or so, then into the colander and let it dry for the remainder of the time you are making this recipe, which should be an hour or so. This should give you a very nice, non-stick, fluffy rice. To punch up the presentation, when this meal is done, scoop about 3/4 of a cup of the finished rice mixture into one bowl, and another 3/4 cup into a second bowl. In bowl one, add about a half teaspoon or so of Tumeric and mix thoroughly to get a rich orang

Amy naqvi

01/01/2014 05:32:35 PM

My husband is from Sind province, Pakistan. I've been cooking Pakistani/Indian dishes for 25 years. I thought I'd try this recipe. My family liked it, but not as much as the authentic style I usually make. This is more like a plou not biryani. I will make this again with a few variations. Instead of frying more onions while cooking the rice. I will add the spices and let them fry until fragrant then add the rice and the chicken stock. ( to tell you the truth, I will probably use water not stock) I will cook the rice until half done. Then in a new pot I will scoop 1/3 of the chicken mixture on the bottom. Add some fresh mint leaves and some fresh tomatoes slices on top. Then put 1/3 of the half-boiled rice on top. I will layer two more times ending with the rice on top. As someone noted you really need to cook the rice on medium heat or it will be soggy. That is why it is best to cook the rice separately half way then layer. At the end, when there is no more liquid left you can cover it with a couple paper towels or a cloth and then put the lid on top. That is when you simmer it on low temperature for 20 mins. That helps to remove more moisture and the rice will come out perfect!

Lisa Fox

01/10/2015 04:48:46 PM

I have made this recipe about 5 times now and it is a very good base. I have made some changes, just as it seems others who have rated this recipe have done. I wanted to make it taste more like the biryiani that my favorite Indian restaurant makes. It is not very hot spicy at all so I added about 2 tsp cayenne pepper and a chopped jalapeño when I sauted the onion. I also increased the amount of all the spices, about double the amount works in my opinion. I did not have cardamom pods so I used 3/4 tsp ground cardamom instead and I also used saffron threads instead. I added about a cup each of broccoli, cauliflower, carrots and string beans, all cut up into appropriate sizes and sauted in vegetable oil. Those were added into the rice with the potatoes. I also threw in golden raisins and cashews. When all these changes were made, my family thought the biryiani was just right!

Sara Rajan

09/02/2011 05:06:58 AM

My husband is from southern India and this is one of his favorite dishes. This recipe is made in different ways, the Muslim version (according to him), being the best, and most difficult. I made this recipe for my husband; however, I think it's important you chop up 3 small green chiles and cook it with the tomato mixture, that way, it gives this dish the necessary kick as in India. Also, my husband said the original version is made with hard boiled eggs and not potatoes, though I made it with potatoes. Finally, along with the green chiles and tomato mixture, I also added about 2 tablespoons of red pepper flakes. Overall, this recipe is good and my husband said it tasted EXACTLY like the way his mother made it back in India.

Sadia Zafar

06/17/2019 09:39:48 PM

20 minutes for potatoes to cook under steam is insufficient so naturally they came out practically raw! I followed this recipe to a tee but it tasted completely bland, undercooked potatoes, over cooked rice and both me and my boyfriend hated it. Only reason I decided to follow this recipe was because I was out of the Shaan biryani mix. If I try this the next time I’m going down on the amount of chicken, adding the potatoes in earlier and definitely at least doubling up on the salt and chili powder so it doesn’t taste like a bland mashed up dish

Lisa

04/11/2020 10:15:16 PM

The flavour in this was pretty good. Only changes I would make would be to cut the rice in half....there is way to much. I'd also probably add a tad more chili powder (not what we Canadians call chili powder but "red chili" powder) and when prepping for the rice I cooked the seasoning in the oil before adding the rice to the mixture. Overall a pretty good dish.

Heather Eman Efird

07/15/2016 03:50:09 AM

I have made this recipe two times. The second time I doubled the spices as others suggested and it was much better. I also added small carrots and zucchini in the last step and garnished with cilantro. :)

momica

07/04/2007 10:03:45 PM

This really isn't the best biryani recipe I've made, but it's fast for biryani so I thought I'd give it a shot. I had to double all the curry spices and added a good helping of garam marsala. I never even tasted a hint of mint so I'm thinking that doubling the mint might help as well. When you're cooking your rice, I would eliminate the onions and let the spices sit in the oil until it's nice and fragrant. Then add the rice and cook for five minutes to let the rice absorb some of the flavors. Once you've added it to the rest of the recipe don't cook on the lowest temp or it will get soggy. You need to cook basmati rice on a med-low heat and much faster to avoid soggy rice. This recipe is HUGE. I cut it down to four servings and still had too much food.

ADELINE D

09/25/2008 09:14:20 PM

We love indian food, and found this recipe as a good starter. I have made it 2 or 3 times and have compared it with other biryani recipes I have found. I think if I had a biryani spice mix maybe that would kick it up a notch, but as it is, I would increase the cumin, ginger, and garlic as well as the clove. Other biryani's I have had have included cauliflower, carrots, peas, raisins and cashews and I include them in lieu of the potatoes. Since there is already rice, I don't see the need for another starch. I would also use ghee rather than oil. And last, I would use 3 or 4 tomatoes instead of only 2. I would look for a solution to the problem I had of cooking the rice, on a low setting, the rice at the top was crunchy and the rice at the bottom was soggy. Also, i like some heat in my indian food and this is completely without any spiciness to speak of...I would put a tsp of garam masala to give it some of the hot spice I anticipate when I eat indian food.

JK

10/03/2010 03:30:51 AM

Five stars if the spices were doubled and half were used to pre-season the chicken. I cooked the chicken on it's own, then added to the mixture.

Jonathan Green

08/27/2024 02:19:40 PM

This recipe deserves a medal.

Massimo Saccomando

10/22/2022 06:30:05 PM

I've made this recipe many times and I love it its so flavorful!

mrsssrobertson

01/02/2022 11:54:44 PM

This is the second time I’ve made this recipe and I love it!!! It’s one of my go tos!!!

Ghada Maz

08/04/2021 01:19:09 PM

wow

Ahmad Saaydoun

01/06/2021 11:46:08 AM

Not a traditional biryani but it taste nice

Allrecipes Member

10/04/2020 11:01:05 AM

It was well written very easy to follow and it was delicious I had to make a few changes since I used a premixed biryani spice but all and all it was great will definitely be making it again soon

Ananya Sk

06/29/2020 02:58:17 AM

I did mine in the Instant Pot

Aarya patil

11/26/2019 09:21:45 AM

Good

roula

10/02/2019 07:56:36 AM

i cannot believe someone would think this is not the best Biryani ever been made. Truly delicious. I make this dish at family gatherings.. a sheer crowd pleaser. Thanks from the bottom of my heart

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