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Indian Chicken Biryani Recipe-Recipe for Chicken Biryani

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Homemade Fresh Indian Chicken Biryani Recipe with raita is a delicious and adaptable, and make a wonderful dinner or lunch.

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Here’s exactly how I make it. Rather how my Ammi used to make it. Every family has it’s own variation of the exotic biryani. No eid or party was complete without Ammi’s amazing biryani.

I used to wait for the biryani to get cooked and used to get restless as the aroma used to emanate the whole neighborhood.

How sometimes we wish that we had more time to enjoy the moments while it lasted. Can anything match the taste of a mother’s food.

No master chef or a michellin starred cook can replace the mom’s taste. I couldn’t even wait for the biryani to get it’s dum and used to plead with to eat it half cooked.

I can still the taste in my mouth right now. But alas, can never get it back.

indian chicken biryani

The Indian chicken biryani recipe is a pretty easy biryani recipe. Indian Chicken Biryani Recipe-Recipe for Chicken Biryani.

If you have already gone through my Chicken Dum Biryani and Mutton Dum Biryani, you might have noticed that I don’t add tomatoes and the marinated meat is added to the cooked rice and left on Dum.

But my mom used to make the yakhni first with tomatoes and then add the half cooked rice and leave it on dum. Follow the ingredients and directions and you can never go wrong with this indian chicken biryani recipe.

Let’s start our indian chicken biryani recipe.

The use of India Gate – White Basmati Rice – Classic transforms the the taste from home-made to restaurant style. I strongly recommend using India Gate Classic for all your biryani recipes, I feel no other rice comes close. And no, I was certainly not paid to say this.

It is the rice that we have been using it at my home when I was small too. So if you get this rice in the place that you live, definitely do try to use it.

indian chicken biryani masala


Indian Chicken Biryani Recipe-Recipe for Chicken Biryani

Fareeha
delicious indian chicken biryani recipe
4.38 from 8 votes
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Course Main Dish
Cuisine Indian

Ingredients
  

  • 1 big chicken (approx 1200gms) cut into medium pieces
  • 750 gms basmati rice soaked for half an hour
  • 1 cup oil/ghee
  • 4 onions finely sliced
  • 2 green chili slit
  • 2 tbsp ginger garlic paste
  • 5-6 small ripe tomatoes finely chopped
  • 1 bay leaf
  • 4 cloves
  • 2 one inch cinnamon sticks
  • 4 cardamom
  • 1/2 tsp shahi jeera
  • 2 tsp red chili powder
  • 2 tsp coriander powder
  • 2 cup yogurt
  • salt to taste
  • 2 tbsp lemon juice
  • bunch of coriander leaves / cilantro finely chopped
  • bunch of mint leaves / pudina finely chopped

Instructions
 

  • Heat oil/ghee in a large pan and add the bay leaf, cloves, cinnamon sticks, cardamom,shahi jeera and green chili and fry for30 secs
  • Add onions and fry till golden brown.
  • Add the ginger garlic paste and saute for another 30 secs. Add the red chili powder, coriander powder, salt, tomato, chicken and yogurt. Cook till chicken is done and the oil start leaving the sides of the pan.
  • Mix in the lemon juice, coriander leaves/cilantro and mint leaves. Switch off the flame and set aside this yakhni while you get the rice ready.
  • Boil sufficient water in a large vessel to cook the rice. Add salt and a tbsp of oil to the water. The oil helps to keep the rice seperate. Add rice to the boiling water.
  • Cook rice to 70% (This step is absolute crucial. Do not leave the kitchen at this point. If you don’t know how to identify the cooking of the rice. See notes below). Drain out the excess water immediately
  • Add rice to the yakhni. Do not mix. Add a teaspoon of ghee on top of the rice.
  • Cover with foil and close the lid. The foil do not let the steam escape.
  • Place on a tawa on cook on low heat for 15 minutes. If you do not have a tawa, cook on low flame for 10 minutes. (see Notes)
  • Mix the rice and gravy gently before serving. Serve hot with Raita.

Notes

To cook the rice perfectly, bring the water to a boil, add rice. When the water starts boiling again, cook for another 5 minutes. This absolutely depends upon the quality of the rice. When you press the rice between your fingers, it shouldn’t feel like a grain or feel cooked. It is somewhere in between. It is half grainy.
When you cook on a tawa, the bottom doesn’t get burnt.
Some people cover the lid edges with chapati dough to conceal the steam. Lazy me, opt for foil instead.

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indian chicken biryani recipe

indian chicken biryani recipe

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Comments

    • You can make the chicken biryani the previous night and pack it in the morning and take. the chicken biryani tastes delicious the next day.. thanks for stopping by

      Reply

  2. Thank you for this Fa! My friend’s mom used to make this rice, but she jealously guided the recipe, and I’ve been looking for something similar for a while. Can’t wait to try it! Maybe I’ll even invite my friend’s mom over for dinner and surprise her. 🙂

    Reply

    • My pleasure, Aida.. Just remember to get the rice right, you don’t have to worry about anything else.. haha.. lemme know how ur friend’s mom liked it..

      Reply

  3. The rice part scares me. We’ve been living in China for two years, and I can make hot pot, mapo tofu, dry-fried vegetables, and a whole slew of things that involve foreign cooking concepts, but rice?! I’m only just getting the Chinese version down. I think the thing about rice is that it demands a kind of patience I’m not used to using in the kitchen. I have to admit, that this looks so utterly delicious, that I might have to conquer my small fear of rice in attempt to taste your dish!

    Reply

    • Trust me, it’s not as complicate as it looks. Once u get the hang of it, it becomes second nature to cook it. Only thing to be careful about the rice is not to overcook it for the perfect chicken biryani. I find that cooking biryani is one of the easiest recipes to make. You would find me cooking it almost couples of times per week. Once u get the rice correct, rest everything is so easy to put together.. All the best and do let me know how it turned out.. Thanks for stopping by and taking the time to comment.

      Reply

  6. I would love to try it tomorrow In shaaAllah ? As it is Friday tomorrow.. This look delicious ? Thanks for sharing it with us

    Reply

  7. OHhh this recipe looks so yummy! My best friend’s mom used to make this for us when we were little! What brand of yogurt do you use? I’ve made this recipe twice now loved it the first time but I can never get it to look like yours!

    Reply

    • Hi Mae,
      I am super happy you liked this recipe. This is prety much my family recipe.
      I have used the Rawabi yogurt which we get here in Dubai. It is pretty thick.
      Oops, just checked the recipe, and I haven’t mentioned that I have added food coloring when I clicked this biryani. Sorry for that. Though generally, I don’t like to add the food coloring every time I make it. But in the picture, I have sprinkled the yellow and orange coloring just before keeping on the dum. You can add it next time for the perfect color.
      And the quality of the rice will make an impact too. I always use the India Gate Classic, which makes the biryani just delicious.
      I hope you will get the perfect look next time.

      Reply

    • Thank you so much for your lovely feedback Joanna. I feel as if I have won a battle when I get a good review for my recipes. Especially the ones that are close to my heart. This Indian Chicken Biryani recipe too is one such dish that is really close to my heart.
      Please visit again and try more recipes. <3

      Reply

  9. Hi, the biryani looks amazing. . Was looking for authentic receipe… I just wanted to know whether we hv to use biryani masala also…and which one

    Reply

  10. Hi I made this tonight. Not really happy. Didn’t look anything like the photo. Heaps of rice. Very watery. Will not make again. Flavour was nice though.

    Reply

    • Hi Steve,
      I am really sorry that your biryani turned out to be watery. Please read the notes carefully as getting the rice is very crucial.
      You will have to drain out the excess water just when the rice is cooked right. As mentioned, once the rice is added, it is crucial to check on it continoously.
      I hope you will try it again and not be disappointed.

      Reply

  11. Assalaamualaikum! Excellent recipe simple n easy too! Just wanted to know how much water to add for the rice to boil?

    Reply

    • Walaikum Assalam wa rah wa bar.
      As we would be draining out the excess water, you need to add sufficient for the rice to boil properly. The rice would become mushy if you add less of it.

      Reply

  12. i am unable to understand usage of tawa in this recipe. Do we have to place it under the vessel in which we are cooking biryani so that biryani doesn’t get burnt.

    Pls explain

    Reply

  13. You know I have tried so many biryani recipes but never am able to make the way it should be. I love restaurant biryani, not all but a few. Though I love cooking so much but making biryani dish seems always so tough to me. And I love it too. Whenever I make it, my rice is always broken even if it’s basmati, biryani looks like normal chicken rice.. Will be trying this recipe soon. Can you tell me, can I boil the rice 100% and add in the chicken?? Because this dum part looks so tough. It scares me that this will make the rice “ghulle hue” and mushy.

    Reply

    • No please. Do not cook them 100% That always gets them mushy.
      Once the rice is cooked 70% strain well. The masala and steam from dum should be enough to get it fully cooked. Always remember it is easy to fix undercooked rice than the overcooked one.
      As for the breaking of the rice, the biryani rice requires more gentler handling while mixing. Please mix the rice gently after it is cooked. You can check my other biryani recipes, where I have added a video along with it for reference.
      Hope you have enjoy a perfect biryani next time.

      Reply

  14. I think the ingredients are appropriate but the use of tomato and coriander indicates this isn’t a North Indian or lahori biryani. It’s what we deem a South Indian biryani. None the less will be reasonable tasty

    Reply

  15. I am completely new to cooking Indian cuisine. Also I have never used whole cinnamon stick in a recipe before. Do you leave the cinnamon stick in after cooking?

    Reply

    • Yes, we generally do leave the whole spices. But when serving to kids/those who don’t prefer the whole spices, I remove them or simply use a tea infuser with spices and remove after all the essence has been removed.

      Reply

          • Thanks Fa. It came out fine. I read the instructions about the food colouring after putting it on dum. And was scared it will be a disaster. But thank God it didn’t look too bad.

  18. Thanks Fa. It came out fine. I read the instructions about the food colouring after putting it on dum. And was scared it will be a disaster. But thank God it didn’t look too bad.

    Reply

  20. Hello, this will be my first time making Biryani and also my first time using cardamom. Do I use the cardamom pods? If so do I break them open first? Thank you for this recipe it looks easy to follow and I am looking forward to making it!

    Reply

  21. I tried this biryani yesterday and it was amazing. People who ate it were raving over it. I was looking for a biryani recipe that yielded some gravy and this was perfect. The recipe is so simple and not much of preparation. Definitely going to keep making this over and over again. Thanks Fa’s kitchen.

    Reply

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About FAREEHA

I am the recipe developer, photographer & everything that goes behind Fa’s Kitchen. The recipes that I share are traditional, authentic and that are often made in my kitchen.

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