The Best Homemade Chicken Biryani

Biryani is a flavorful and aromatic rice dish enjoyed across many cultures. When I first heard about biryani and how it’s prepared, it felt like a mix of simplicity and complexity. Some people use food colors on rice, while others prefer saffron. Let’s be honest—you might even change your mind midway and treat it like regular rice and stew! But once you understand that this dish is all about love and flavors, you’ll truly appreciate its uniqueness.

I won’t lie—my first time making biryani, I questioned the difference between layering stew in the middle and coloring the rice! But once you experience the harmony of ingredients, it all makes sense. Imagine using tomato paste and plain yogurt in the same dish—wow! They complement each other so well. Just make sure you finish cooking before digging in halfway!

How to Make Chicken Biryani at Home – Step-by-Step Guide

Ingredients

For the Chicken Masala:

1 kg chicken, cut into pieces

2 large onions, thinly sliced

2 tomatoes, chopped

2 tbsp tomato paste

1/2 cup plain yogurt

1 tbsp ginger-garlic paste

2 tbsp biryani masala powder

1 tsp red chili powder

1/2 tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

1/2 tsp garam masala

2 tbsp cooking oil or ghee

1 tbsp lemon juice

1/4 cup chopped cilantro (coriander leaves)

1/4 cup chopped mint leaves

1 potato, peeled and boiled (optional)

Salt to taste

For the Rice:

2 cups basmati rice

4 cups water

1 bay leaf

2 green cardamoms

1 cinnamon stick

3 cloves

1/2 tsp salt

1/2 tsp saffron strands (soaked in warm water)

1 tbsp ghee or butter

For Garnishing:

Fried onions

Raisins and cashews (optional)

Additional chopped cilantro and mint

Instructions

Step 1: Prepare the Chicken Masala

Heat oil or ghee in a pan. Add sliced onions and sauté until golden brown.

Add ginger-garlic paste and sauté until fragrant.

Add chopped tomatoes and cook until soft.

Stir in the tomato paste, yogurt, biryani masala, chili powder, turmeric, cumin, coriander, and salt. Mix well.

Add chicken pieces and cook until browned.

Add boiled potato (if using), cilantro, mint, and lemon juice.

Simmer until the chicken is fully cooked and the masala thickens.

Step 2: Cook the Rice

Wash and soak basmati rice for 30 minutes.

Boil water in a large pot and add whole spices (bay leaf, cardamom, cinnamon, cloves) and salt.

Add the soaked rice and cook until 80% done (it should still have a bite).

Drain the rice and set aside.

Step 3: Layer and Cook the Biryani

In a heavy-bottomed pot, add a layer of the chicken masala.

Add a layer of partially cooked rice.

Drizzle with saffron-infused water, ghee, and fried onions.

Repeat the layers until all the rice and chicken are used.

Cover tightly and cook on low heat for 20-25 minutes (Dum cooking).

Step 4: Serve

Gently fluff the biryani with a fork.

Garnish with fried onions, raisins, cashews, and fresh herbs.

Serve hot with a side of fresh salad and spicy chili paste.

Serving Suggestions – What to Eat with Chicken Biryani

This homemade chicken biryani pairs perfectly with:

A fresh salad made with bell peppers, cherry tomatoes, cucumber, salt, lemon juice, parsley leaves, and lettuce.

Cucumber raita – a cooling yogurt-based side dish.

Pickles – for an extra tangy kick.

Chilled lassi or mango juice – to balance the spice.

Final Thoughts on Making the Best Chicken Biryani

Mastering a traditional chicken biryani recipe takes patience and practice, but the results are absolutely worth it. The combination of aromatic basmati rice, rich masala, and tender chicken makes this dish a family favorite. Try this recipe and let me know how it turns out!

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