Chicken Biryani – The Best Indian Rice Recipe

by Rani on August 16, 2013

Chicken BiryaniChicken Biryani is a famous Indian Recipe which historically kept for SPECIAL Events like Wedding, Parties and Holidays. It is one of the most favorite rice recipes among the Indian population and one can have it for lunch as well as for dinner, it is the wonderful, authentic Indian dish and is full of spices as well as flavour. Special aroma of Indian spices can trigger the hunger 😉

Chicken Briyani

Rating: 51

Prep Time: 45 minutes

Cook Time: 1 hour, 15 minutes

Yield: 04 Persons

Serving Size: 01 Cup Each Person


  • 2 and 1/2 cups basmati rice
  • 4 and 1/2 cups water
  • 3 cinnamon sticks
  • 1 teaspoons salt
  • 3 whole cloves
  • 3 whole cardamom pods
  • 4 whole black pepper corns
  • 5 tablespoons vegetable oil
  • 1 teaspoon saffron crumbled into 3 tablespoons boiling water
  • 2 chickens (skinned and cut up)
  • 6 large onions sliced paper thin
  • 3 cinnamon sticks
  • 1 and 1/2 cup yogurt
  • 3 cups vegetable oil
  • 1 cardamom pods
  • 1 tablespoon garlic (minced)
  • 1 tablespoon ginger (minced)
  • 1 teaspoon cardamom (ground)
  • 1 tomato (medium size, chopped)
  • 1 teaspoon salt (or as per required)
  • 1 bunch coriander leaves (chopped)
  • 4 Serrano peppers chopped
  • 1/2 teaspoon saffron
  • 1and 1/2 teaspoon cumin
  • 1and 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper


  1. Deep fry onions till it will get Brown colour and crispy in 3 cups vegetable oil , Add 4 cardamom pods and 3 cinnamon sticks.
  2. Drain onions and use 1/2 of them along with next 12 ingredients in a large covered pot to marinate for at least 8 to 10 hours or (you can do it for overnight if possible which is good).
  3. Place pot of chicken along with the marinade on medium heat and cook for about next 40 to 45 minutes.
  4. While chicken is cooking, prepare rice; take place rice in a large pot with all ingredients except saffron water. Bring to a boil, turn down to a cook and cover pot.
  5. When most of the water is absorbed by the rice, stir in the saffron water.
  6. Pour rice over chicken and turn down heat to low. Cover and cook for an additional 25 to 30 minutes check often for burning or sticking on the bottom of the pan.
  7. When finished, turn the biryani mixture out onto a large platter and add the other 1/2 of the fry onions to the top.
  8. Garnish with chopped coriander leaves & serve hot.


We will need to marinate the Chicken for at least 8 to 10 hours or overnight to make this dish tastier but we can use a vacuum sealer if we don’t have that much time. Just vacuum seal the yogurt marinade and the chicken in a bag and let it set for at least 1 hour or more if you have the time. It will save time and we will get taste too.


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