A pot of chicken biryani with fluffy basmati rice, tender chicken pieces, golden onions, and fresh herbs, served with lemon wedges.
Chicken biryani is a cozy, aromatic rice dish that tastes like a special occasion dinner—even on a weeknight. You get fluffy basmati rice, tender chicken pieces, warm spices, and fresh herbs in every bite. This chicken biryani is a fan-favorite because it’s bold, comforting, and meal prep friendly.
Introduction
If biryani feels complicated, you’re not alone. But once you learn the simple flow—marinate, par-cook rice, then steam everything together—it becomes totally doable.
The standout trick is soaking the rice and not overcooking it before the final steam. That’s how you get fluffy rice instead of mushy rice. Trust me, this step matters more than anything else.
This chicken biryani is also one of those recipes that makes your kitchen smell amazing. Everyone will ask what you’re making, and you’ll love serving a big, beautiful pot of it.
Why You’ll Love This Chicken Biryani
- Better than takeout: Big aroma and flavor with fresh herbs and spices.
- Cozy and satisfying: A full meal in one pot.
- Meal prep friendly: Leftovers taste even better the next day.
- Beginner-friendly: Clear steps with visual cues for rice texture.
- Customizable heat: Make it mild or add extra spice.
Ingredients for the Best Chicken Biryani
Rice
- Basmati rice (2 cups) – long-grain and fragrant; rinse until water runs mostly clear.
- Water (for boiling) – enough to cover rice in a pot.
- Salt (1 tablespoon for rice water) – seasons rice while par-cooking.
- Whole spices: bay leaves (2), cinnamon stick (1), green cardamom pods (4) – adds aroma.
Chicken and Marinade
- Chicken pieces or chicken fillets cut into chunks (2 pounds) – tender and flavorful; avoid tiny pieces so they don’t dry out.
- Plain yogurt (3/4 cup) – tenderizes and adds tang; sour cream can sub (use 1/2 cup).
- Lemon juice (2 tablespoons) – bright flavor.
- Garlic, minced (5 cloves) and ginger, grated (1 tablespoon) – classic base.
- Garam masala (2 teaspoons) – warm spice blend.
- Ground cumin (1 teaspoon) – earthy depth.
- Ground turmeric (1/2 teaspoon) – color and warmth.
- Paprika (1 teaspoon) – color and mild sweetness.
- Salt (1 1/2 teaspoons) and black pepper (1/2 teaspoon) – seasoning.
- Optional: chopped green chiles (1–2) – heat; skip for mild.
Biryani Base
- Yellow onions, thinly sliced (2 large) – sweet, caramelized flavor.
- Tomatoes, chopped (2 medium) – adds body; canned diced tomatoes work (1 cup).
- Ghee or unsalted butter (4 tablespoons) – rich flavor; olive oil works too.
- Fresh cilantro, chopped (1/2 cup) – fresh finish.
- Fresh mint, chopped (1/4 cup) – bright biryani flavor.
- Optional: saffron (pinch) + warm milk (2 tablespoons) – for aroma and color.
Helpful note: Pre-washing rice is huge here. It helps keep the grains fluffy instead of sticky.
Chicken Biryani Recipe Step-by-Step
- 1. Marinate: In a bowl, mix yogurt, lemon juice, garlic, ginger, garam masala, cumin, turmeric, paprika, salt, pepper, and chiles (if using). Add chicken and coat well. Cover and chill 30 minutes to 8 hours.
- 2. Soak: Rinse basmati rice until water runs mostly clear. Soak 20 minutes, then drain.
- 3. Cook onions: Heat ghee in a large pot over medium heat. Add onions and cook 12–18 minutes, stirring often, until deep golden. Remove half to a plate for topping.
- 4. Build masala: Add tomatoes to the pot with remaining onions and cook 3–5 minutes until softened. Add marinated chicken and cook 6–8 minutes, stirring, until chicken is mostly opaque and the mixture smells fragrant.
- 5. Par-boil rice: In a separate pot, boil water with salt and whole spices. Add drained rice and boil 5–7 minutes, until rice is about 70% cooked (still has a firm bite). Drain.
- 6. Layer: Spread half the rice over the chicken mixture. Sprinkle cilantro and mint. Add remaining rice on top. Add reserved golden onions. If using saffron milk, drizzle it over the top.
- 7. Steam: Cover tightly (use foil under the lid if needed). Cook on low heat 20–25 minutes until chicken is cooked through and rice is fully tender. Rest 10 minutes off heat.
- 8. Serve: Gently fluff from the side so you don’t mash the rice. Serve with lemon wedges. If it tastes like it needs “something,” add a small pinch of salt or a squeeze of lemon.
Tips for Perfect Chicken Biryani
- Don’t overcook the rice before steaming—aim for about 70% done.
- Soak and rinse rice for fluffier grains.
- Cook onions until deep golden for the best flavor.
- Keep heat low during steaming so nothing burns.
- Rest the pot before fluffing so the rice firms up a little.
Variations & Substitutions
- Mild version: Skip chiles and use just 1 teaspoon garam masala.
- Extra heat: Add 1/4 teaspoon cayenne to the marinade.
- Veggie add-in: Add peas (1 cup) when you layer.
- Dairy-free: Use dairy-free yogurt and olive oil instead of ghee.
- “Lazy” version: Use a store-bought biryani spice blend and follow the same method.
Make-Ahead & Freezing
Fridge: Store 3–4 days in an airtight container.
Reheat: Add 1–2 tablespoons water, cover, and microwave or warm on the stove over low heat.
Freezer: Freeze up to 2 months. Thaw overnight in the fridge and reheat gently.
Serving Suggestions & Pairings
- Cucumber yogurt sauce (use dairy-free yogurt if needed)
- Simple cucumber and tomato salad
- Roasted vegetables
- Lemon wedges and extra herbs
Recipe Card
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes (plus marinating)
Yield: 8 servings
Category: Main Course
Method: Stovetop Steam
Cuisine: Indian-inspired
Diet: Nut-free
Reader Review: The rice came out perfectly fluffy and the flavor was incredible. This is the first biryani I’ve made that felt truly restaurant-style.
If you make this chicken biryani, please leave a rating and comment. Do you like your biryani mild or spicy?