Authentic Chicken Biryani Recipe: A complete step-by-step guide using Basmati rice, Biryani spices, saffron, and a yogurt-marinated chicken mix for irresistible flavor and tenderness.
The Genius Blend of Spices, Chicken, and Basmati Rice
Looking for a luxurious yet simple dish to impress your family? This authentic Chicken Biryani recipe perfectly combines aromatic spices, fluffy Basmati rice, and tender chicken marinated in yogurt. It’s the ultimate comfort food from South Asia, loved across the Gulf for its bold flavors and festive look.
Chicken Biryani Ingredients
- 1 whole chicken (~1.2 kg), cut into 8 pieces
- 4 medium onions, sliced thinly
- ¼ cup sunflower oil
- Fresh herbs: 3 sprigs mint, ¼ bunch parsley, ¼ bunch coriander
- 3 garlic cloves, 1 tbsp grated ginger
- 1.5 cups plain yogurt
- 2 tbsp tomato paste
- 1 tbsp chicken stock powder, ½ tbsp black pepper, 1 tbsp Biryani spices, ½ tsp turmeric, salt to taste
- Whole spices: 2 cardamom pods, 2 dried limes, ½ cinnamon stick, 3 bay leaves
- 1 large potato (cubed), 4 tomatoes (diced), 1 bell pepper (sliced)
- 4 cups Basmati rice, 6 cups boiling water
- Saffron water (1 tsp saffron in ½ cup water), red food coloring solution (¼ tsp in ½ cup water)
Step-by-Step Cooking Method
Step-by-Step Method
- Soaking the Chicken: Prepare the soaking solution using 5 cloves, the juice of one large lemon, 1 teaspoon of ground cardamom, and 1 teaspoon of salt. Soak the chicken for 2 hours, then rinse and pat dry.
- Frying the Onions: Heat ¼ cup of oil and fry the sliced onions until golden brown. Remove and set aside.
- Preparing the Marinade: Finely chop the mint, parsley, coriander, garlic, and ginger. Add the yogurt, half of the fried onions, tomato paste, and ground spices, then mix until you get a smooth paste.
- Marinating the Chicken: Coat the chicken thoroughly with the marinade and let it rest for 1–2 hours to absorb the flavors (you can use it immediately if short on time).
- Cooking the Chicken: In the same oil, toast the whole spices, then add the potato cubes and stir. Next, add the marinated chicken and cook over medium heat until it starts releasing its juices. Add the diced tomatoes and bell pepper, cover the pot, and stir every 10 minutes.
- Preparing the Rice: Boil the rice in water with bay leaves, cloves, and a cardamom pod until it reaches about three-quarters doneness. Drain and set aside.
- Layering: Add ½ cup of boiling water to the chicken mixture, then spread the rice evenly on top. Pour the saffron and red coloring solutions over the surface. Scatter the remaining fried onions and chopped parsley.
- Sealing the Flavor: Reduce the heat to medium-low and let the pot cook for about 30 minutes until the rice fully absorbs the liquids. For a smoky aroma, place a burning charcoal piece in a small dish, add a few drops of oil to extinguish it, then immediately cover the pot to trap the smoke.
- Serving: Gently fluff the Biryani and serve it hot with side salads like Spicy Dakkous or Yogurt and Cucumber Salad. It’s also delicious with a squeeze of lemon and pickled onions on top.
Health & Nutrition
This homemade Chicken Biryani is not just rich in flavor but also provides balanced nutrition. Each serving contains around 550 kcal with a good balance of carbs, protein, and fats. You can make it lighter by using less oil and skinless chicken pieces.
Pro Cooking Tips
- Use premium aged Basmati rice for the best aroma.
- Soak saffron in warm milk for richer color and fragrance.
- Let the Biryani rest for 10 minutes before serving for better texture.
- Always cook covered on low heat (“dum” method) for fluffy rice.
FAQs About Chicken Biryani
Can I use chicken breast instead of whole chicken?
Yes, but whole chicken gives a richer flavor and juicier texture.
Can I make this recipe without saffron?
You can use turmeric or natural yellow food coloring as a substitute, but saffron adds a premium aroma.
How can I make my Biryani rice fluffy?
Rinse rice thoroughly and don’t overcook before layering. Avoid excessive stirring after layering.
