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chicken biryani served with basmati rice, chicken pieces, fried onions, and fresh herbs

Chicken Biryani Recipe | Easy Indian Chicken Rice

Easy Indian Chicken Biryani made with marinated chicken, basmati rice, fried onions, spices, and fresh herbs. A flavorful rice dish perfect for lunch or dinner.
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Prep Time 1 hour
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 55 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

For Chicken Marinade
  • 500 grams chicken bone-in or boneless
  • 1/2 cup thick curd or yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1 teaspoon garam masala
  • 1 tablespoon lemon juice
  • Salt as needed
For Rice
  • 6 cups water
  • 1 bay leaf
  • 3 green cardamoms
  • 3 cloves
  • 1 small cinnamon stick
  • salt
For Biryani
  • 3 tablespoons oil or ghee
  • 2 large onions thinly sliced
  • 1 large tomato chopped
  • 2 green chilies slit
  • 1/4 cup chopped coriander leaves
  • 1/4 cup chopped mint leaves
  • 1/4 teaspoon garam masala
  • 2 tablespoons warm milk
  • A few saffron strands optional
  • 1 tablespoon ghee for layering

Method
 

  1. Add chicken, curd, ginger-garlic paste, red chili powder, turmeric, coriander powder, cumin powder, garam masala, lemon juice, and salt to a bowl.
  2. Mix well and marinate for at least 30 minutes.
  3. Wash basmati rice 3 to 4 times and soak for 20 to 30 minutes.
  4. Boil water with bay leaf, cardamoms, cloves, cinnamon, and salt.
  5. Add soaked rice and cook until 70% done. Drain and keep aside.
  6. Heat oil or ghee in a heavy-bottomed pan. Fry sliced onions until golden brown.
  7. Remove half of the fried onions and keep aside for layering.
  8. In the same pan, add green chilies and chopped tomato. Cook until soft.
  9. Add marinated chicken and cook for 8 to 10 minutes.
  10. Cover and cook for another 8 to 10 minutes until the chicken is almost cooked and the masala becomes thick.
  11. Spread the chicken evenly in the pan.
  12. Add half of the rice, then add coriander leaves, mint leaves, fried onions, and garam masala.
  13. Add the remaining rice on top.
  14. Add fried onions, herbs, ghee, and saffron milk if using.
  15. Cover tightly and cook on very low heat for 18 to 20 minutes.
  16. Turn off the heat and rest for 10 minutes.
  17. Gently mix and serve hot.

Notes

  • Do not overcook the rice before layering.
  • Keep the chicken masala thick, not watery.
  • Use a heavy-bottomed pan to avoid burning.
  • Bone-in chicken gives the best flavor.
  • Adjust chili as per your spice preference.