Flavor-Packed Chicken Biryani – A Ramadan Favorite
This authentic Chicken Biryani recipe is packed with rich, aromatic spices, perfectly cooked basmati rice, and juicy marinated chicken. Slow-cooked using the dum method, this dish guarantees a flavorful, restaurant-style biryani perfect for Iftar, Eid, or any special gathering.
Ingredients
For the Chicken Marinade:
- 1 kg bone-in chicken cut into pieces
- 1 cup yogurt
- 2 tbsp ginger-garlic paste
- 2 tbsp lemon juice
- 1 tsp turmeric powder
- 2 tsp red chili powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 ½ tsp salt
- 1 tsp garam masala
- ¼ cup fried onions crushed
- 2 tbsp oil or melted ghee
For the Rice:
- 3 cups basmati rice soaked for 30 minutes
- 10 cups water
- 2 bay leaves
- 4 cloves
- 4 cardamom pods
- 1 cinnamon stick
- 1 tbsp salt
- 1 tsp lemon juice
For the Chicken Gravy:
- 3 tbsp oil or ghee
- 2 large onions sliced
- 2 tomatoes finely chopped (optional)
- 1 tbsp garam masala
- 1 tsp cumin powder
- ½ tsp red chili powder
- ½ tsp turmeric powder
- ½ cup water
For Layering & Garnishing:
- ¼ cup fried onions
- ¼ cup chopped mint leaves
- ¼ cup chopped coriander leaves
- 3 tbsp saffron-infused milk or kewra water
- 2 tbsp ghee or melted butter
Instructions
Step 1: Marinate the Chicken
- Mix yogurt, ginger-garlic paste, lemon juice, and spices in a bowl.
- Add chicken pieces and coat well.
- Stir in fried onions and oil, cover, and marinate for at least 1 hour (overnight for best flavor).
Step 2: Prepare the Rice
- Bring water to a boil in a large pot with bay leaves, cloves, cardamom, cinnamon, and salt.
- Add soaked rice and cook until 70% done (grains should still be firm).
- Drain immediately and set aside.
Step 3: Cook the Chicken Gravy
- Heat ghee or oil in a pan, add sliced onions, and sauté until golden brown.
- Add marinated chicken and cook on medium heat until seared.
- Stir in tomatoes (if using), garam masala, cumin powder, chili powder, turmeric, and water.
- Simmer for 15-20 minutes until chicken is tender and gravy thickens.
Step 4: Layering the Biryani
- In a heavy-bottomed pot, spread a thin layer of cooked chicken.
- Add half of the rice evenly over the chicken.
- Sprinkle fried onions, mint, and coriander.
- Repeat with the remaining chicken and rice layers.
- Drizzle with saffron-infused milk and melted ghee.
Step 5: Dum Cooking (Sealing & Steaming)
- Cover the pot with a tight-fitting lid (or seal with dough).
- Cook on low heat for 20-25 minutes to allow flavors to meld.
- Remove from heat and let it rest for 5-10 minutes before serving.
Notes
- For a spicier biryani: Increase red chili powder or add green chilies.
- For a milder version: Reduce spice levels and add more yogurt.
- To make it richer: Add boiled eggs, fried nuts, or raisins while layering.
- For the best texture: Always use long-grain basmati rice and avoid overcooking.