Chicken Biryani a Royal Feast for the Home Cook

Easy Chicken Biryani My Authentic all biryani recipe

By Priya DesaiOctober 3, 2025

Table of Contents

Chicken Biryani: A Royal Feast for the Home Cook

Ever fancy a bit of royal treatment? Well, even if Buckingham Palace isn't on the cards, I reckon this all biryani recipe is the next best thing.

We’re diving headfirst into Chicken Biryani! It's a proper crowd pleaser and way easier than you might think.

From Mughal Kitchens to Your Table

This indian biryani recipe comes straight from the royal kitchens of the Mughal Empire. This version is a bit more 'at home' friendly.

Don’t worry; it's not that tricky! This is a medium difficulty recipe. Prep takes about 45 minutes. Cooking time is around 1 hour 15 minutes and serves 6-8.

The best things in life take time, right?

Why You'll Absolutely Love This Chicken Biryani Recipe

Honestly, what's not to love? Besides the fantastic taste, this best biryani recipe packs a punch of flavor and can be a super meal.

It’s loaded with protein from the chicken and spices known for their health benefits. Whether you're hosting a curry night or just fancy a treat, this homemade biryani will defo impress.

It's special because it takes you on a flavor journey.

What You’ll Need to Make The Magic Happen

Alright, let’s gather our bits and bobs. First, the chicken: you need 2 lbs of boneless, skinless chicken thighs. Chop them into 1 inch pieces.

You’ll also need yogurt, ginger garlic paste, lemon juice, turmeric, red chili powder, garam masala, salt, cumin, and coriander. This lot makes the marinade.

Trust me; it's worth marinating them for at least 30 minutes. For the rice, you'll need 3 cups of basmati, water, salt, ghee (or oil), bay leaves, cardamom, cloves, and a cinnamon stick.

Don’t forget the onions, cilantro, mint, saffron, and maybe some fried onions for the garnish! This easy biryani recipe is easier than you think when you have everything ready.

Ingredients & Equipment: Let's Get This Biryani Party Started!

Alright, mate! Let’s talk about what you'll need to make some proper good Chicken Biryani, which is an easy biryani recipe, and honestly one of the best biryani recipes ever.

Think of it as your shopping list for a flavour explosion.

Main Ingredients

Chicken Thighs: 2 lbs (900g) . Go for boneless, skinless, and cut into 1 inch bits. Quality chicken equals a quality homemade biryani .
Yogurt: 1 cup (240ml) , plain and full fat. Trust me, it makes a difference.
Ginger Garlic Paste: 2 tablespoons (30ml) . This stuff is the backbone of flavour.
Lemon Juice: 1 tablespoon (15ml) . Brightens everything up.
Spices: 1 teaspoon (5ml) each of turmeric, red chilli powder (adjust to your spice tolerance!), and garam masala. 1/2 teaspoon (2.5ml) of salt. 1/4 teaspoon (1.25ml) each of ground cumin and coriander.
Basmati Rice: 3 cups (600g) . Rinse it really well. This makes fluffy Indian Biryani recipe !
Water: 6 cups (1.4L) , for cooking the rice.
Ghee or Oil: 1 tablespoon (15ml) for the rice, plus 1/4 cup (60ml) for frying onions, and 1/4 cup (60ml) melted for drizzling.
Bay Leaves: 2 .
Green Cardamom Pods: 4 , lightly crushed.
Whole Cloves: 4 .
Cinnamon Stick: 1 inch (2.5cm) .
Onions: 2 large , thinly sliced.
Fresh Cilantro: 1/2 cup (120ml) , chopped.
Fresh Mint: 1/4 cup (60ml) , chopped.
Saffron Strands: a pinch, soaked in 2 tablespoons warm milk or water.
Optional: Fried onions and hard boiled eggs for garnish.

Seasoning Notes

Look, spice is the key to all biryani recipe success. Garam masala is non-negotiable, it's what makes the dish authentic biryani recipe .

Got no cloves? A pinch of allspice might do. No fresh mint? Don't sweat it, but it does lift the flavor.

You know, dum biryani recipe is actually all about slow cooking.

Equipment Needed

Big bowl for marinating: Obvious, innit?
Large pot with a tight lid: A Dutch oven is ideal, but anything that seals well works. This is for that one-pot biryani recipe vibe.
Large skillet: For those caramelised onions.
Measuring cups and spoons: Because accuracy is key...mostly.
Chopping board and knife: Don’t be using that blunt old thing, now.
Colander: Draining that rice is vital!

Don't have a fancy Dutch oven? A regular pot with a very tight lid will do. Foil can help seal the deal.

Seriously, getting this Chicken Biryani right isn’t about fancy equipment; it's about understanding the flavours.

Right then, let's dive into the wonderful world of biryani! Think of it as the king of rice dishes, and today, we're tackling a Chicken Biryani fit for royalty but made easy for us humble home cooks.

Honestly, it's simpler than you might think, and the flavour? Oh my gosh! It's worth every minute. So buckle up and let's get started with Cooking Method

Prep Like a Pro: Your Biryani Mise en Place

First things first, let's get organized. I can't stress enough how vital a good prep is for success in cooking.

We call this mise en place. Chop your cilantro and mint, slice those onions super thin (we're talking paper thin!), and measure out all your spices.

This essential mise en place saves time and stress later. For a chicken biryani recipe that shines, this is key.

Want to save time? Prep your ginger garlic paste in advance and keep it in the fridge. For safety, always wash your chicken and chopping boards well to avoid any cross contamination.

I had a friend once who didn't, and well, let's just say it wasn't pretty.

Biryani Breakdown: step-by-step to Deliciousness

Alright, here's how we bring this best biryani recipe to life.

Marinate Chicken: Mix chicken with yogurt, ginger garlic paste, lemon juice, turmeric, chili powder, garam masala, salt, cumin, and coriander. Refrigerate for at least 30 minutes .
Parboil Rice: Cook basmati rice in boiling water with salt, ghee, bay leaves, cardamom, cloves, and cinnamon for 7- 8 minutes . Drain well.
Fry Onions: Fry sliced onions in oil until golden brown. Remove and set aside.
Layer Biryani: In a large pot, layer half the rice, then the chicken, then the remaining rice.
Garnish and Steam: Drizzle melted ghee and saffron milk over rice. Sprinkle with cilantro and mint. Cover tightly with a lid.
Cook Biryani: Cook on very low heat for 45- 50 minutes .
Rest: Let the biryani rest, covered, for 10- 15 minutes before serving.

That's all there is to it! The dum biryani recipe at home is within your grasp now.

Pro Tips and Tricks to up your Biryani Game

Want to take your homemade biryani to the next level? For a truly authentic biryani recipe , try this. Fry some cashew nuts and raisins in ghee and sprinkle them on top for added richness.

Avoid overcooking the rice. It should be slightly underdone when you drain it. A common mistake is using too much water when cooking the rice.

A damp cloth or foil to seal the lid ensures proper steaming (the “dum” effect). A great thing about this recipe is it allows for many biryani variations .

Now get in the kitchen and make some magic with this easy biryani recipe , my friend!

Recipe Notes: Your Biryani Brainwave Center

Right then, you've prepped, you've cooked, and now, you're staring at a steaming pot of what could be the best biryani recipe ever.

But before you dig in, let's chat about a few extra bits. Think of this as your Biryani bonus round!

Plating Like a Pro

Honestly, a homemade biryani already looks pretty darn good. But a little presentation never hurt anyone, right? Try serving it in a beautiful dish.

Garnish with extra fried onions or chopped cilantro. A dollop of raita (yogurt dip) on the side? Chef's kiss! You know, I once saw someone serve it in a hollowed out pineapple.

Totally extra, but what a showstopper!

Speaking of sides, a simple cucumber and mint raita is classic. A fresh indian biryani recipe salad, or even just some poppadums with chutney, all work a treat.

For drinks, try a lassi (yogurt based drink) or even just a chilled beer because why not?

Storage Savvy

So, you've made a huge batch of chicken biryani recipe . Now, what do you do with the leftovers? Fear not!

Fridge: Keep your easy biryani recipe in an airtight container in the fridge for up to 3 days. Simple as that.
Freezer: Fancy future biryani? Portion it out into freezer safe containers. It'll keep for up to 2 months. Just make sure it's properly cooled before freezing.

Reheating is a doddle. Microwave it or heat it in a pan with a splash of water to keep it moist. Bam, biryani at home again!

Mix It Up!

Fancy switching things up? No problem!

Veggie Version: Swap the chicken for paneer (Indian cheese) or mixed veggies. Boom, a vegetarian feast.
Spice it Up (or Down): If you're not a fan of too much heat, reduce the chili powder. Want more? Add a chopped chili or two while cooking.

These biryani variations are endless, really. Use what you fancy and what's in season! A dum biryani recipe, it is an art!.

Nutrition Nuggets

Let’s talk about the good stuff. This authentic biryani recipe isn't just tasty, it's got some goodness in it too.

Chicken is packed with protein. The spices have anti inflammatory properties. However, it’s also a carbohydrate rich dish so, like with anything, enjoy in moderation!

So, there you have it! Your one-pot biryani recipe , amplified with all the tips and tricks. Now go forth and conquer that biryani.

I’m sure this is the all biryani recipe you ever wanted, you've got this!

Frequently Asked Questions

What exactly is biryani, and is this all biryani recipe really authentic?

Biryani is a mixed rice dish, originating from the Indian subcontinent. It’s made with layers of rice, meat (or vegetables), and aromatic spices. This recipe is designed to be a simplified, home cook friendly version of authentic biryani, capturing the essence of the flavors and techniques without requiring professional chef skills.

Think of it as your gateway drug to the wonderful world of biryani!

Help! My rice is always mushy or undercooked. What am I doing wrong with this all biryani recipe?

Rice perfection is key, isn't it? The most common culprits are too much water or not enough steam. Be sure to rinse your basmati rice thoroughly before cooking to remove excess starch. When parboiling, aim for about 70% cooked it should still have a slight bite.

Sealing the pot tightly (like Fort Knox!) during the final "dum" cooking stage is crucial for even steaming and fluffy rice.

Can I make this chicken biryani vegetarian, and what would you suggest as a substitute?

Absolutely! A brilliant alternative to chicken is paneer (Indian cheese) it holds its shape well and absorbs the flavors beautifully. You could also use a mix of vegetables like carrots, peas, potatoes, cauliflower, or even mushrooms.

Just be sure to adjust the cooking time if needed, as vegetables may cook faster than chicken. Think "Veggie Biryani Bonanza!"

How long will leftover biryani last, and is it safe to reheat?

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to cool it down quickly before refrigerating (within 2 hours) to prevent bacterial growth.

When reheating, ensure it's piping hot all the way through a microwave or a skillet with a little water added are both good options. Don't reheat it more than once, mind!

Is biryani healthy? I'm watching my calorie intake, so are there any substitutions I can make?

Biryani can be part of a balanced diet, but it's worth considering the calorie content, especially if you're watching your waistline. You can reduce the amount of ghee or oil used. Consider using chicken breast instead of thighs for a leaner protein source, or swap to coconut yogurt to lower calories.

Adding more vegetables also boosts the fiber content.

I want to spice things up (literally!). How can I adjust the spice level in this all biryani recipe?

Right on! The easiest way to control the heat is by adjusting the amount of red chili powder in the chicken marinade. Start with a smaller amount (like 1/2 teaspoon) and add more to taste. You can also add finely chopped green chilies to the marinade or the rice layers for an extra kick.

Just be careful; a little goes a long way! You can even add a pinch of cayenne pepper in the marinade if you're feeling extra adventurous.

Chicken Biryani A Royal Feast For The Home Cook

Easy Chicken Biryani My Authentic all biryani recipe Recipe Card

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Preparation time:45 Mins

Cooking time:01 Hrs 15 Mins

Servings:6-8 servings

Instructions:

Marinate the Chicken: Combine all marinade ingredients in a bowl and coat the chicken thoroughly. Refrigerate for at least 30 minutes, or ideally 2-4 hours.
Parboil the Rice: Rinse the basmati rice until the water runs clear. In a large pot, bring water, salt, ghee/oil, bay leaves, cardamom, cloves, and cinnamon stick to a boil. Add the rice, bring back to a boil, then reduce heat to low, cover, and cook for 7-8 minutes, or until the rice is about 70% cooked. Drain immediately in a colander.
Fry the Onions: Heat oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until golden brown and caramelized. Remove from pan and set aside. (Reserve some of the oil for later)
Assemble the Biryani: In the same pot used for rice, add a tablespoon of the reserved onion frying oil. Layer half of the parboiled rice on the bottom of the pot. Spread the marinated chicken evenly over the rice. Top with the remaining rice.
Garnish and Steam: Drizzle the melted ghee/butter and saffron milk over the rice. Sprinkle with chopped cilantro and mint. Cover the pot tightly with a lid, and seal the edges with foil or a damp cloth for a true dum effect (steaming).
Cook the Biryani: Cook on very low heat for 45-50 minutes, or until the rice is fully cooked and the chicken is tender.
Rest and Serve: Remove from heat and let the biryani rest, covered, for 10-15 minutes before serving. Garnish with fried onions and hard boiled egg quarters (optional). Fluff the rice gently with a fork before serving.

Nutrition Facts:

Calories	550-650
Fat	20-30g
Fiber	3-5g

Recipe Info:

Category	Main Course
Cuisine	Indian