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    Home » Lunch and Dinner Recipes

    Best and Easy Chicken Biryani Recipe | How to Make Biryani

    Published: May 20, 2022 · Modified: Aug 29, 2022 by Kushi with 53 Comments . Article has 1754 words. About 9 minutes to read this article.

    Jump to Recipe Jump to Video Print Recipe

    Chicken biryani is one of the most popular Indian chicken dishes. In the recipe below, I present one of the best & simple chicken biryani recipes that we frequently prepare at home. When the biryani is cooked as per instructions given in the recipe, the chicken remains juicy, tender, flavor-packed, masaledar, and finger-licking good. The recipe is so easy that even first-time cooks and bachelors can try it in their kitchen!

    chicken biryani served in a white plate.

    Jump to:
    • What is chicken biryani?
    • Ingredients
    • How to make the easy & best chicken biryani?
    • Instant Pot Chicken Biryani
    • Video recipe
    • FAQ
    • Recipe card
    • User Reviews

    What is chicken biryani?

    Biryani is a popular rice dish made with aromatic Indian spices either with the meat of your choice (chicken, beef, goat, lamb, fish, prawns) or eggs or vegetables (potato, mushroom, baby corn, cauliflower, paneer, etc.).

    First, the meat (or eggs or vegetables) and the rice are cooked separately. Then, they are arranged in layers and cooked together to infuse the rice with all the aromatic flavors.

    side view of chicken biryani served in a white plate.

    You will be surprised to see how simple this biryani recipe is, yet it has the best taste and flavor. You will never order biryani from a restaurant again. You can check the video of making biryani here. 

    This biryani recipe is so easy that even bachelors and beginners can try this at home and impress their friends or loved ones.

    top closeup shot of chicken pieces in the biryani served in a white plate.

    Ingredients

    I have listed the ingredients in the order I have used in the video of making chicken biryani.

    Cooking the rice

    1 cup Basmati rice
    4 to 5 cups Water
    1 teaspoon Salt

    Chicken marination

    400 grams Chicken thighs
    ¼ teaspoon Turmeric powder
    1 teaspoon Red chile powder
    1 teaspoon Salt
    Juice of 1 lemon

    To make biryani

    2 Onions, chopped lengthwise
    5 to 6 Garlic cloves, finely chopped
    1 inch Ginger, finely chopped
    2 to 3 Green chilies, slit
    2 Tomatoes, diced
    6 to 8 strands Coriander leaves or cilantro
    ¼ cup Mint leaves or Pudina, loosely packed
    1 ½ tablespoon Oil
    1-inch Cinnamon stick (Dalchini)
    3 to 4 Cardamom pods (Elaichi)
    3 to 4 Cloves (Lavang)
    2 Bay leaf (Tej Patta)
    1 teaspoon Cumin seeds (Jeera)
    1 tablespoon Biryani or Tandoori Masala
    1 tablespoon butter or ghee
    ¼ cup Water

    Chicken biryani in a spatula, backround shows the pan or pot in which the biryani was cooked.

    How to make the easy & best chicken biryani?

    Cooking rice

    Wash and soak the rice in water for 15 minutes.

    In the pot, add rice along with water and salt and bring it to a boil on a high flame. Reduce the flame to medium and cook till the rice is cooked through 80%. Drain and keep this aside.

    Chicken marination

    In a bowl, add chicken thighs, turmeric powder, chile powder, salt, and juice of a lemon. Toss and keep this aside for 15 minutes.

    Making of chicken biryani

    In a pan, add oil. Once hot, add cinnamon sticks, cardamom pods, cloves, bay leaf, cumin seeds, and saute for a few seconds.

    Add the marinated chicken and cook for 3 minutes. After 3 minutes, add garlic, ginger, and green chilies. Flip the chicken and cook for another 2 minutes. Check the video here for a better understanding. 

    Add onion, tomato, coriander leaves, mint leaves, tandoori masala, and give it a good mix. Cook this for a minute. Now spread it evenly to cover the base of the pan.

    Add partially cooked rice, spread evenly, and garnish with some more mint and coriander leaves.

    Finally, add butter and sprinkle some more tandoori masala powder or biryani masala powder and splash ¼ cup of water. Cover this and cook on low flame for 20 minutes or until rice is cooked through thoroughly.

    Closeup shot of a spoonful of chicken biryani, with the serving plate in the background.

    Tips:

    • Use basmati or long-grain rice for the best result.
    • Adjust the spices to taste.
    • If the rice remains uncooked after the given time, splash water and continue cooking.
    • Marination makes the meat flavorful, tender, and juicy when cooked. So do not skip this step.
    • Chicken things and drumsticks are always good for biryani.

    Instant Pot Chicken Biryani

    Follow the same step for marination and soaking rice that is given above.

    Turn on the Saute mode of your instant pot. Once hot, add cinnamon sticks, cardamom pods, cloves, bay leaf, cumin seeds, and saute for a few seconds.

    Continue to cook in the Saute mode. Add the marinated chicken and cook for 3 minutes. Then add garlic, ginger, and green chilies. Flip the chicken and cook for another 2 to 3 minutes. Scrape the bottom of the pot to make sure there is no food sticking at the bottom to avoid any burning.

    Add onion, tomato, coriander leaves, mint leaves, tandoori masala powder, and mix well. Cook this for a minute. Now spread it evenly to cover the base of the instant pot.

    side view of a white plate containing chicken biryani.

    Add the soaked (and drained) rice and spread it evenly over the chicken. Add ½ teaspoon salt and 1 cup water. See that all the rice is under the liquid. Close the lid of your instant pot and see that the pressure valve is in the sealing position. Select the Manual / Pressure High function and set the timer to 6 minutes.

    Let the pressure release naturally for 5 minutes. Then release any remaining pressure.

    Open the instant pot and gently mix the cooked rice with chicken using a silicone spatula to prevent the hot rice from breaking when tossed.

    Garnish with some more coriander leaves, mint leaves, and enjoy.

    Video recipe

    Check the Video here.

    FAQ

    What rice can be used to prepare biryani?

    Basmati is the most preferred variety of rice for preparing a biryani. There are several varieties of Basmati available in the market. I generally prefer to get aged instead of newly harvested basmati rice as they are more flavorful and become fluffy when cooked.

    You can also use other rice varieties such as Jeera rice or Jasmine rice if Basmati is not available. Ofcourse, the size of these rice varieties when cooked are much smaller and are more starchy than Basmati. If using any rice other than Basmati, it is best to let them cool to room temperature after the partial cooking stage, and then add them to your biryani for final cooking.

    What cut of chicken to use for biryani?

    Chicken thighs and legs or drumsticks are the most preferred parts of chicken to use in the Biryani. Since biryani is cooked on a low flame for a long time, thighs and drumsticks retain the moisture / juiciness when served.

    For a more healthy biryani, you can definitely use chicken breast, but in my experience they tend to dry out and turn chewy compared to chicken thighs.

    Should the chicken be marinated before preparing biryani?

    Marinating chicken for at least 15 minutes with salt, lemon juice, and a pinch of turmeric is highly recommended. Marinating ensures that the meat is tenderized and flavorful.

    Should we use yogurt to marinate the chicken?

    Yogurt is definitely recommended if you are using chicken breast in the biryani. If you are using only chicken thighs and drumsticks, yogurt can be skipped.

    Bone-in or Boneless chicken?

    Always prefer to use bone-in chicken thighs in my recipes because the chicken cooks evenly and remains juicy even when served after several hours.

    Butter, ghee, or vegetable oil?

    Butter and ghee can easily substituted for one another without much change in flavors and richness of the biryani.

    However, if you use vegetable oil for health reasons, you will make a small compromise on the authentic and traditional flavors.

    What can be served as a side along with the biryani?

    Raita (yogurt/curd based salad) or Salan/Shorba can be served as a side with biryani. Some also use mint raita as a side with biryani.

    Is it necessary to form alternate layers of rice and cooked chicken to make the biryani?

    No, it is not necessary. Traditionally when making large quantities of biryani at weddings and other feasts, it was convenient to serve the biryani from large pots if there were alternate layers rice and chicken.

    Recipe card

    Homemade chicken biryani served in a white plate.

    Best and Easy Chicken Biryani Recipe | How to Make Biryani

    Kushi
    Chicken biryani recipe is one of the best & easy to make the fuss-free dish. The chicken biryani is packed with flavors, so definitely give this a try.
    4.98 from 43 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Dinner, Lunch
    Cuisine Andhra Pradesh, Hyderabad, Indian, kolkata, north indian, punjabi, South Indian, Tamil Nadu
    Servings 4 people
    Calories 374 kcal

    Equipment

    • 1 Large kadai

    Ingredients
      

    I have listed the ingredients in the order I have used in the Video.

    • 1 cup Basmati rice
    • 4 to 5 cups Water
    • 1 teaspoon Salt

    Chicken marination

    • 400 grams Chicken thighs
    • ¼ teaspoon Turmeric powder
    • 1 teaspoon Red chile powder
    • 1 teaspoon Salt
    • Juice of 1 lemon

    To make biryani

    • 2 Onions, chopped lengthwise
    • 5 to 6 Garlic cloves, finely chopped
    • 1 inch Ginger, finely chopped
    • 2 to 3 Green chilies, slit
    • 2 Tomatoes, diced
    • 6 to 8 strands Coriander leaves or cilantro
    • ¼ cup Mint leaves or Pudina, loosely packed
    • 1 ½ tablespoon Oil
    • 1 inch Cinnamon stick (Dalchini)
    • 3 to 4 Cardamom pods (Elaichi)
    • 3 to 4 Cloves (Lavang)
    • 2 Bay leaf (Tej Patta)
    • 1 teaspoon Cumin seeds (Jeera)
    • 1 tablespoon Biryani or Tandoori Masala
    • 1 tablespoon Butter or ghee
    • ¼ cup Water

    Instructions
     

    Cooking Rice

    • Wash and soak the rice in water for 15 minutes.
      1 cup Basmati rice
    • In the pot, add rice along with water and salt and bring it to a boil on a high flame. Reduce the flame to medium and cook till the rice is cooked through 80%. Drain and keep this aside.
      4 to 5 cups Water, 1 teaspoon Salt

    Chicken Marination

    • In a bowl, add chicken thighs, turmeric powder, chile powder, salt, and juice of a lemon. Toss and keep this aside for 15 minutes.
      400 grams Chicken thighs, ¼ teaspoon Turmeric powder, 1 teaspoon Red chile powder, 1 teaspoon Salt, Juice of 1 lemon

    Making of Chicken Biryani

    • In a pan, add oil. Once hot, add cinnamon sticks, cardamom pods, cloves, bay leaf, cumin seeds, and saute for a few seconds.
      1 ½ tablespoon Oil, 1 inch Cinnamon stick (Dalchini), 3 to 4 Cardamom pods (Elaichi), 3 to 4 Cloves (Lavang), 2 Bay leaf (Tej Patta), 1 teaspoon Cumin seeds (Jeera)
    • Add the marinated chicken and cook for 3 minutes. After 3 minutes, add garlic, ginger, and green chilies. Flip the chicken and cook for another 2 minutes. Check the video here for a better understanding. 
      5 to 6 Garlic cloves, finely chopped, 2 to 3 Green chilies, slit, 1 inch Ginger, finely chopped
    • Add onion, tomato, coriander leaves, mint leaves, tandoori masala, and give it a good mix. Cook this for a minute. Now spread it evenly to cover the base of the pan.
      2 Onions, chopped lengthwise, 2 Tomatoes, diced, 6 to 8 strands Coriander leaves or cilantro, ¼ cup Mint leaves or Pudina, loosely packed, 1 tablespoon Biryani or Tandoori Masala
    • Add partially cooked rice, spread evenly, and garnish with some more mint and coriander leaves.
    • Finally, add butter and sprinkle some more tandoori masala powder or biryani masala powder and splash ¼ cup of water. Cover this and cook on low flame for 20 minutes or until rice is cooked through thoroughly.
      1 tablespoon Butter or ghee, ¼ cup Water

    Video

    Notes

    • Use basmati or long-grain rice for the best result.
    • Adjust the spices to taste.
    • If the rice remains uncooked after the given time, splash water and continue cooking.
    • Marination makes the meat flavorful, tender, and juicy when cooked. So do not skip this step.
    • Chicken things and drumsticks are always good for biryani.
    • Check out the post above for complete instant pot chicken biryani instructions. 

    Nutrition

    Calories: 374kcalCarbohydrates: 51gProtein: 17gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 65mgSodium: 1333mgPotassium: 407mgFiber: 5gSugar: 4gVitamin A: 489IUVitamin C: 24mgCalcium: 72mgIron: 2mg
    Keyword behrouz, Best Chicken recipes, biryani pot, biryani rice, dum biryani, dum ka murgh, instant pot biryani, lamb biryani, mutton biryani, paradise biryani, simple biryani, student biryani
    Tried this recipe?Let us know how it was!

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    A collage of pics showing chicken biryani served in a white plate.

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    Reader Interactions

    Comments

    1. Maya

      January 26, 2023 at 6:35 am

      Hi there,
      Inused the instapot recipe and seems like it is still soupy after cooking. Is it right that you add 1 cup water to instapot? But the stoce recipe uses only 1/4 cup. I really would love to get it right next time around. Everything about this recipe is delicious and easy.

      Reply
      • Kushi

        January 26, 2023 at 2:47 pm

        The ratio of rice to water 1:1 for the instant pot, and it works perfect for us. Do you mean 1/4 cup for store bought recipes?

        Reply
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