--- title: "Chicken Biryani" id: "3667" type: "recipe" slug: "chicken-biryani" published_at: "2026-10-22T08:58:19+00:00" modified_at: "2026-10-22T08:58:19+00:00" url: "https://beestrot.com/recipe/chicken-biryani/" markdown_url: "https://beestrot.com/recipe/chicken-biryani.md" excerpt: "Chicken Biryani" taxonomy_category: - "Dinner" - "Grains and Pasta" - "Indian" - "Leisurely (+ 60 min)" - "Main Dishes" - "Meat and Poultry" - "Party and Events" - "Special Occasions" - "Stovetop - Sauteing" --- [by Jean Louis](https://beestrot.com/author/jean-louis/) • 📅 Last modified on October 22, 2026 Table of Contents - [• Recipe Overview](#recipe-overview) - [• Recipe Information](#recipe-metadata) - [• Time & Quantities](#recipe-time-quantities) - [• Method & Ingredients](#recipe-method) - [- Ingredients](#ingredients-section) - [- Instructions](#instructions-section) - [• Storage & Make-Ahead](#recipe-storage) - [• Nutritional & Dietary Information](#recipe-nutrition) - [• Serving & Variations](#recipe-serving) - [• Video to Share!](#recipe-video) # Chicken Biryani Share this recipe! [Set as Preferred Source](https://www.google.com/preferences/source?q=beestrot.com) ![Chicken Biryani](https://beestrot.com/wp-content/uploads/2026/10/Chicken-Biryani.jpg "Chicken Biryani 1") *[Click here](#image_policy) to learn about our image policy and how to submit your own!* Few dishes command as much reverence across South Asia as Biryani - a layered rice masterpiece with roots in the Mughal imperial kitchens of the 16th century. Fragrant basmati rice, marinated chicken, caramelized onions, saffron, and a constellation of whole spices are sealed and slow-cooked together in a process called dum, letting steam do the heavy lifting. Every grain of rice absorbs the story of a 500-year-old culinary tradition. Difficulty:★★★★★(Hard) Budget: 💰💰💰 Seasonality: Year-round ### Recipe Information [#](#) **Categories:** [Dinner](https://beestrot.com/focus/courses/dinner/) [Grains and Pasta](https://beestrot.com/focus/ingredients/grains-and-pasta/) [Indian](https://beestrot.com/focus/cuisines/indian/) [Leisurely (+ 60 min)](https://beestrot.com/focus/time-to-table/leisurely-60-min/) [Main Dishes](https://beestrot.com/focus/courses/main-dishes/) [Meat and Poultry](https://beestrot.com/focus/ingredients/meat-and-poultry/) [Party and Events](https://beestrot.com/focus/occasions/party-and-events/) [Special Occasions](https://beestrot.com/focus/occasions/special-occasions/) [Stovetop - Sauteing](https://beestrot.com/focus/cooking-methods/stovetop-sauteing/) **Tags:** [Aromatic](https://beestrot.com/tags/aromatic/) [Crowd-Pleaser](https://beestrot.com/tags/crowd-pleaser/) [Layered](https://beestrot.com/tags/layered/) [Rich](https://beestrot.com/tags/rich/) [Savory](https://beestrot.com/tags/savory/) [Showstopper](https://beestrot.com/tags/showstopper/) [Spicy](https://beestrot.com/tags/spicy/) [Tender](https://beestrot.com/tags/tender/) [Traditional](https://beestrot.com/tags/traditional/) **Religious Considerations:** Halal if using halal-certified chicken and ghee **Recipe Source:** Traditional Indian Recipe Print this Recipe ### Time & Quantities [#](#) **Preparation:** 45 mins **Cooking:** 60 mins **Total:** 105 mins **Serves:** 6 **Preparation-to-Cooking Ratio:** 0.75Equal time spent on preparation and cooking. ### Method & Ingredients [#](#) **Required Equipment:** Large heavy-bottomed pot with tight lid, large skillet, aluminum foil [Walfos Silicone Whisk - Set of 3](https://www.amazon.com/dp/B08HMXNKL4/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B08HMXNKL4/?tag=testtag-20) [Walfos Silicone Trivet Mats](https://www.amazon.com/dp/B08JLB2PQ2/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B08JLB2PQ2/?tag=testtag-20) [B0B1VZV6HN](https://www.amazon.com/dp/serving%20plate/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/serving%20plate/?tag=testtag-20) [Zulay Kitchen 6-Piece Wooden Cooking Spoons](https://www.amazon.com/dp/wooden%20spoon/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/wooden%20spoon/?tag=testtag-20) [KitchenAid Ribbed Soft Silicone Oven Mitt Set](https://www.amazon.com/dp/B08J8GZXKZ/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B08J8GZXKZ/?tag=testtag-20) [Rapid Egg Cooker Electric 6 Eggs Capacity](https://www.amazon.com/dp/B0B9P17YHK/?tag=beestrot08-20) [View on Amazon](https://www.amazon.com/dp/B0B9P17YHK/?tag=testtag-20) **Cooking Method:** Stovetop - Sauteing #### Ingredients - 2 lbs chicken thighs (bone-in) - 2 cups basmati rice (soaked 30 minutes) - 2 large onions (thinly sliced) - 1 cup plain yogurt - 3 tbsp oil - 2 tbsp ghee - 4 garlic cloves (minced) - 1 tbsp fresh ginger (grated) - 2 tsp biryani masala - 1 tsp turmeric - 1 tsp red chili powder - 1 tsp cumin seeds - 4 cardamom pods - 4 cloves - 2 bay leaves - 1 cinnamon stick - pinch of saffron (soaked in 3 tbsp warm milk) - fresh mint leaves - fresh cilantro - fried onions for garnish - salt #### Instructions 1. Marinate chicken with yogurt, garlic, ginger, biryani masala, turmeric, chili powder, and salt. Rest 2 hours minimum - this is your flavor foundation, don't rush it. 2. In a large skillet, heat oil and fry sliced onions over medium heat until deep golden brown and crispy, about 20 minutes. This takes patience but those caramelized onions are biryani gold - worth every minute. Remove half for garnish. 3. In the same skillet with remaining onions, sear marinated chicken over high heat until browned on all sides, about 8 minutes. Set aside. 4. Bring a large pot of heavily salted water to boil. Add soaked and drained rice with whole spices (cumin, cardamom, cloves, bay leaves, cinnamon). Cook until rice is 70% done - still slightly firm. Drain immediately. 5. In your heavy-bottomed pot, layer half the parcooked rice. Arrange chicken pieces on top. Scatter mint and cilantro. Layer remaining rice on top. Drizzle with saffron milk and ghee - the saffron turns some grains gold while others stay white, giving biryani its iconic two-tone look. 6. Seal the pot tightly with foil, then the lid. Cook on very low heat for 25 minutes (dum cooking). 7. Let rest 10 minutes before opening - resist the urge to peek, the steam is doing important work. 8. Gently mix with a fork and serve topped with crispy fried onions. ### Storage & Make-Ahead [#](#) **Storage Advice:** Refrigerate up to 3 days. Reheat with a sprinkle of water, covered, over low heat or in microwave with a damp paper towel over the bowl. **Make-Ahead & Freezing Tips:** Freeze for up to 2 months. Thaw overnight and reheat gently. The texture softens slightly but flavor remains excellent. ### Nutritional & Dietary Information [#](#) **Nutritional Information:** - **Calories:** 620 - **Protein:** 42g - **Fat:** 22g (Saturated: 7g) - **Carbohydrates:** 65g (Fiber: 3g / Sugar: 5g) - **Vitamin A:** 12% DV - **Vitamin C:** 8% DV - **Calcium:** 10% DV - **Iron:** 20% DV **Allergen Information:** Contains dairy (yogurt / milk / ghee). Gluten-free. **Dietary Information:** Gluten-free as written. Not suitable for dairy-free or vegan diets. Contains tree nuts if garnished with cashews. ### Serving & Variations [#](#) **Serving Suggestions:** Serve with raita (yogurt with cucumber and mint) and a simple tomato-onion salad. Biryani is a meal unto itself - keep sides light and cool to contrast the warm spices. **Wine or Drink Pairing:** A chilled Gewurztraminer from Alsace (Domaine Zind-Humbrecht) echoes the cardamom and saffron beautifully. For beer lovers, a cold mango lassi or a crisp Kingfisher lager is the classic Indian pairing. **Possible Recipe Variations:** Beestrot Signature: Add a layer of thinly sliced potatoes (aloo) between the chicken and rice - they absorb all the drippings and become the most fought-over part of the dish. Variations: Lamb Biryani - replace chicken with bone-in lamb pieces and extend cooking to 90 minutes. Vegetable Biryani - use mixed vegetables and paneer instead of chicken. Hyderabadi Kacchi Biryani - raw marinated chicken layered with raw rice and cooked entirely in dum for a more intense flavor. **Additional Notes:** The 70% parcooked rice is critical - fully cooked rice will turn mushy during dum cooking. Always err on the side of underdone. Share this recipe! [Set as Preferred Source](https://www.google.com/preferences/source?q=beestrot.com) Disclosure: This recipe may contain affiliate links. This means we may earn a commission if you click on a link and make a purchase at no extra cost to you. This applies to featured Amazon products or any other Beestrot's partners. I only link to products I would actually use in my own kitchen. Thank you for your support! Jean Louis. ## Leave a Reply [Cancel reply](/recipe/chicken-biryani/#respond) You must be [logged in](https://beestrot.com/wp-login.php?redirect_to=https%3A%2F%2Fbeestrot.com%2Frecipe%2Fchicken-biryani%2F) to post a comment. ### Encore! 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