Chicken Biryani

A fragrant, layered chicken biryani with basmati rice, warm spices, herbs, and caramelized onions. A complete one-pot main dish full of rich flavor.

This chicken biryani is a classic layered rice dish made with marinated chicken, fragrant basmati rice, and a blend of warm spices, herbs, and fried onions. It is a deeply aromatic, satisfying main course that brings together tender meat and fluffy rice in every bite. Perfect for family dinners or special occasions, this recipe delivers bold flavor with approachable steps.

Ingredients

• 2 cups basmati rice
• 1 1/2 pounds boneless chicken thighs, cut into pieces
• 1 cup plain yogurt
• 2 medium onions, thinly sliced
• 2 medium tomatoes, chopped
• 1/4 cup vegetable oil or ghee
• 2 tablespoons ginger-garlic paste
• 2 green chilies, slit lengthwise
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh mint leaves, chopped
• 1 teaspoon cumin seeds
• 4 green cardamom pods
• 4 cloves
• 1 cinnamon stick
• 1 bay leaf
• 1 teaspoon turmeric powder
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• 4 cups water for cooking rice, plus more as needed
• 2 tablespoons lemon juice
• 2 tablespoons fried onions for garnish

Instructions

1. Rinse the basmati rice several times until the water runs mostly clear, then soak it for 20 minutes. Drain before cooking.
2. In a bowl, combine the chicken with yogurt, ginger-garlic paste, turmeric, coriander, cumin, red chili powder, garam masala, salt, and lemon juice. Mix well and marinate for at least 20 minutes.
3. Heat the oil or ghee in a heavy pot over medium heat. Add cumin seeds, cardamom, cloves, cinnamon, and bay leaf. Cook for a few seconds until fragrant.
4. Add the sliced onions and cook until deep golden brown. Remove half for garnish if desired.
5. Add the green chilies and marinated chicken to the pot. Cook for 8 to 10 minutes, stirring occasionally, until the chicken is mostly cooked and the masala thickens.
6. Stir in the tomatoes, cilantro, and mint. Cook for 5 minutes until the tomatoes soften and the mixture becomes aromatic.
7. Meanwhile, bring a separate pot of water to a boil with salt. Add the soaked rice and cook until 70 percent done, about 6 to 8 minutes. Drain well.
8. Spread the par-cooked rice evenly over the chicken mixture. Cover tightly and cook on low heat for 20 to 25 minutes so the flavors steam together.
9. Turn off the heat and let the biryani rest for 10 minutes before opening the lid.
10. Fluff gently with a fork, garnish with fried onions, and serve hot with yogurt or raita if desired.