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Homemade chicken biryani served in a white plate.
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4.99 from 50 votes

Best and Easy Chicken Biryani Recipe | How to Make Biryani

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Lunch
Cuisine: Andhra Pradesh, Hyderabad, Indian, kolkata, north indian, punjabi, South Indian, Tamil Nadu
Servings: 4 people
Calories: 374kcal
Author: Kushi

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: 374kcal | Carbohydrates: 51g | Protein: 17g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 1333mg | Potassium: 407mg | Fiber: 5g | Sugar: 4g | Vitamin A: 489IU | Vitamin C: 24mg | Calcium: 72mg | Iron: 2mg