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Chicken Biryani Recipe: How to Cook Chicken Biryani

This recipe will teach you how to cook Chicken biryani in the best way possible. Chicken Biryani is a traditional Indian dish cooked with Rice and meat, chicken or lamb. There are various ways of preparing this dish in India. South Indians style of making biryani is entirely different from what you might taste in the north side, though you will be stunned by the taste and delicious mouth-watering essence in both of them.

How I Failed and Succeeded

Here you will learn how to cook Chicken Biryani, in an effortless and less head stretching technique. When I first started to cook Chicken biryani, I simply messed it up, because of the ratio and proportion game (how much salt do I need to put in the boiling rice and how much in the masala that I was preparing).

So now after 5 – 6 devoted attempts, I finally learned a better, less hectic way and finally succeeded. And if it is your first time as well, start with Chicken, as it cooks faster than meat.

Chicken Biryani

There are three stages of preparing the Chicken Biryani. The first stage, Preparing the masala. The Second Stage, Par boil Rice. Stage three, Layering.
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 348 kcal


  • Cardamom Clove, Black pepper, Cumin, Nutmeg, and mace. Whole spices
  • 4 tbsp Edible Oil
  • 2 tbsp Ghee
  • 500 gms Raw Chicken
  • as required Salt
  • 1 tsp Red chili Powder
  • 1 tsp Turmeric Powder
  • 2 large tsp Biryani Masala
  • 2 large sliced Onions
  • 2 medium chopped Tomatoes
  • Chopped Coriander and some chopped mint leaves Fresh Herbs
  • 3-4 chopped Green chilies
  • 1 whole Lemon
  • 3-4 tbsp kesar milk
  • 2 tbsp yogurt


  • Heat oil in a big pot, once heated add all the whole spices we talked about. Add the onions into and stir well till you see them golden brown and then put two spoons of ginger garlic paste. Now let the onions and paste get along and after a while add tomatoes into it.
  • Then, you need to keeps tossing the masala till you see the oil on the surface. After about ten mins add the powdered masalas I mentioned above, add a little water so that it won’t get burnt.
  • After ten more mins add the raw chicken into the masala and stir it well this time so that chicken is entirely coated with it. Now give it like 15 more minutes and stir it well, if you think it needs a bit water, add but not too much, we do not require watery curry. The masala will take about 15 – 25 minutes as a whole to be prepared. You will now once the chicken is cooked well.v
  • It is the most crucial process, where you might need to be perfect. Take a big pot, and load it with water which should be more than the rice concerning the quantity. Boil the water and add whole spices in it as well (Aromatic rice is the key) and now on the other side wash the rice thoroughly.
  • Once it is boiled on a perfection, add some salt (to be very honest, put less salt in masala and more in rice) and let it par boil (somewhat like 90%).
  • Give it about ten mins and then drain the water and put the rice aside and let it cool down.
  • It is the exciting stage so hear me out loud and open, DO NOT MESS THIS STAGE! In the pot in which you prepared chicken masala, transfer all the masala and chicken in another vessel for the time being.
  • Now starts the layering process, this is how it goes, one good layer of rice, one good layer of masala with pieces as well and then again repeating the same procedure till you are out of rice and chicken masala.
  • When reaching the top, add the right amount of coriander leaves and mint leaves, ghee, Kesar milk and kevda water, with few slit green chilis.
  • Close the lid and cover the sides of the lid with wheat dough and keep it on a lower flame for 15 mins and then put it on a tawa and lower the flame for ten mins.
  • Let it rest for five mins and open the lid. Carefully mix it well and serve it hot.



If you are looking for a delicious recipe, then you've come to the right place. We've gathered the ingredients, the method of cooking, the flavors, and the serving size for this popular dish. We hope you enjoy! We hope this article helps you to make your next meal a success! Then, try this recipe for yourself! You'll never regret it! There are some things you must know before you start cooking!
Keyword chicken

Chicken Biryani – A Delicious Indian Dish

Chicken Biryani - Nicky's Kitchen Sanctuary


Biryani is a delicious Indian dish that originated among the royal khansamas of Old Delhi during the Mughal Empire. The dish originated during the Mughal Court in the 16th century. Since then, it has grown in popularity and has become a staple of the Indian kitchen. Today, you can prepare this delicious dish in your own home. Read on to find out what makes a delicious chicken biryani!

The ingredients of chicken biryani contain protein, carbohydrate, fat, and spice. They also contain various vitamins and minerals. If you’re wondering about the nutritional value of the ingredients in chicken biryani, here are a few reasons why:


If you want to try out the best chicken biryani recipe, there are a few simple steps to follow. Before you start cooking, make sure that your oven is preheated to 180degF or 200degC. Meanwhile, prepare a large pot of boiling water. Add salt and lime juice. Add the chicken, and bring to a simmer. Transfer the chicken to the biryani cooking pot and heat over a low flame. Once the chicken is cooked, add the soaked rice and stir.

Next, rinse the rice and make sure that it’s basmati rice. Basmati rice has long, nutty grains, and is starchy and can clump if it’s not washed properly. You can also add ghee to the water to give the rice a nutty undertone. To get the best flavor, you can also add saffron-infused yogurt to the rice before baking. This adds saffron flavor and helps the rice stay moist.


Traditionally made as a royal Indian dish, Chicken Biryani combines the aroma of fragrant spices with the comforting flavor of basmati rice. It was first introduced to India by the Persians and remains a popular meal in India. A traditional dum-style biryani takes some time and some experience, but it will provide you with the savory flavors you crave. The traditional biryani is made by layering marinated chicken, rice, and herbs over a bed of ghee. However, a short cut method that uses a pressure cooker can provide you with the same results in a fraction of the time.

The marinade for chicken biryani varies from region to region, but most recipes contain yogurt, lime or lemon juice, and a variety of ground spices. You should leave the chicken biryani to marinate for at least half a day, but overnight is best. If the chicken you’re using is thick, it will take longer to cook, so allow it enough time to soak up the flavorful marinade.

Serving size

Compared to other Indian dishes, chicken biryani is higher in vitamins, minerals, and fiber. Chicken is also a good source of protein and fiber. Typically, one serving of chicken biryani contains around 473 calories and is good for you when consumed in moderation. Moreover, it contains all the essential amino acids and helps control appetite and weight. However, if you’re trying to lose weight, eating a single serving of chicken biryani every day could have a negative impact on your weight.

For chicken biryani, you’ll need about 200 grams of rice. This is based on the standard appetite for a person. If you’re serving four people, you should cut each piece of meat into bigger pieces. If possible, leave the leg pieces uncut. Ultimately, the serving size should be about three to four cups. Then, simply add enough sauce to cover each portion and serve. This dish can be a delicious meal for a crowd.


Hyderabadi Chicken Biryani - Swasthi's Recipes

If you are preparing a large batch of chicken biryani, you may want to consider storing it in the refrigerator for up to three days. It can also be frozen for up to two months. Thawing is easier when it’s in the refrigerator. To reheat leftover biryani, remove it from the freezer and thaw it overnight. Once it’s defrosted, it can be served.

The next step in cooking chicken biryani is soaking the rice. It takes approximately 30 minutes or 15 minutes in an Instant Pot pressure cooker. Once the rice is soaked, add the remaining ingredients, including the yogurt and onions. Cook the rice until it is at least 70% done. When it’s done, drain the excess water. Layer the chicken, rice, and yogurt evenly in the pot. In a heavy-bottomed pot, heat the ghee or oil. Add sliced onions and cook until they turn golden. Add all spices and cook for another 15 minutes.

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