By Shreya Sarpal
September 21, 2025
Chicken Biryani is a regal Indian rice dish made with aromatic basmati rice, tender marinated chicken, fragrant spices, and fresh herbs. Slow-cooked using the dum method, it delivers layers of flavour, rich aroma, and a festive taste loved worldwide.
2 cups basmati rice 500 g chicken 2 thinly sliced onions 2 chopped tomatoes ½ cup yoghurt curd 2 tbsp ginger-garlic paste 2–3 green chillies Whole spices: 2 bay leaves, 4 cardamoms, 4 cloves, 1 cinnamon stick 1 tsp turmeric powder 1 tsp red chilli powder 2 tsp biryani masala/garam masala Fresh coriander & mint leaves 4 tbsp oil or ghee Saffron strands soaked in 2 tbsp warm milk (optional) Salt to taste
Marinate the chicken with yoghurt, ginger-garlic paste, turmeric, chilli powder, and salt, and let it rest for 30 minutes.
Boil basmati rice with whole spices and a pinch of salt until 70% cooked, then drain and set aside.
Heat oil or ghee, sauté onions until golden, then add tomatoes, green chillies, spices, and marinated chicken, cooking until the chicken is 80% done.
In a heavy-bottom pot, layer chicken masala at the bottom, then spread rice on top, then sprinkle coriander, mint, and saffron milk.
Cover tightly, cook on low flame for 20-25 minutes until rice and chicken are fully done.