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South Indian Chicken Biryani recipe

South Indian Chicken Biryani Recipe is a delicious chicken biryani that is so easy and simple to make and yet so tasty. It gets prepared in no time at all. 
Course Main Course
Cuisine South Indian
Keyword Biryani Recipe,, Chicken Biryani Recipe,, South Indian Chicken Biryani
Prep Time 15 minutes
Cook Time 1 hour
resting time 15 minutes
Total Time 1 hour 15 minutes
Servings 5 people
Calories 745kcal
Author Fareeha


  • 500 gms Basmati Rice
  • 750 gms Chicken
  • 2 tbsp Oil
  • 2 tbsp Ghee
  • 2 no. Onion finely sliced
  • 3 no. Tomato chopped
  • 4 no. Green chilli
  • bunch of Coriander Leaves leaves separated from the stems
  • bunch of Mint leaves leaves separated from the stem
  • 1 cup Yogurt beaten nicely
  • 1 tbsp Red Chilli Powder or as per taste
  • 1 tbsp Coriander Powder
  • 1 tsp Cumin seeds
  • Whole Garam Masala (2 or 3 cardamom, 1 inch stick cinnamon, 1-2 cloves, 1 tsp shahi jeera,1 bay leaf)
  • 1 tsp Salt or to taste


  • Soak the basmati rice for 30 minutes in sufficient water. 
  • In a large pan add oil and ghee. Add cumin seeds, whole spices, and green chili. Allow the cumin seeds to crackle. Add in the onion and fry on a medium heat till they turn light brown in color.
  • Add in the chicken pieces and sear the meat until it is no longer pink.
  • Next throw in the chopped tomatoes, salt, Red chili powder, and coriander powder and stir well.
  • Lower the flame and add in the yogurt and mix well. This step is crucial to avoid curdling of the yogurt. Mix in the coriander and mint leaves and stir well. 
  • Cook covered till the chicken is half done on medium flame stirring occasionally. 
  • Drain the water from the soaked basmati rice and add the Basmati rice, lemon juice to the chicken gravy. Combine well gently.  
  • Pour in the water (For 1 cup of rice add 1.5 cups of water), mix well and bring it to a boil.
  • Reduce the flame and cover the pan tightly. 
  • Cook on low heat for about 20 to 25 minutes or till all the water is absorbed from the rice. Switch off the heat and allow to rest for another 15 minutes before opening the lid. 
  • Serve hot with some onion raita



  • Beat the yogurt well before adding to the chicken. Always add the yogurt on low flame. Then stir well immediately to prevent the curdling. 
  • The cooking time will water vary depending upon the quality of the rice and chicken. If your chicken is tender it will take lesser time to cook. Also, the quality of the rice will vary too.
  • If you are trying this recipe for the first time, always add less than required water. It is easier to fix an undercooked rice than an overcooked one. 
  • Add the turmeric powder, wheat flour, and vinegar to the chicken and set aside for sometime. Rinse with water as usual. This removes the raw smell from the chicken.