Chicken Biryani: the mouthwatering, healthy recipe for a popular Indian dish

Chicken biryani is a tasty, popular Indian recipe that is well-loved worldwide. Made from juicy, tender pieces of chicken marinated in spices and fluffy, flavorful rice, chicken biryani is as easy to make as it is delicious.

There are many variations across India, and all of them are packed with flavor and a delight to the senses. Chicken biryani is often served for special occasions and is one of the most ordered dishes from Indian restaurants all across the globe.

You can make this healthy, delicious dish with ease. Serve your homemade chicken biryani with a side of raita, cucumber salad, or dal for a hearty, flavorful meal the whole family will love.

What is Biryani?

Biryani is an incredibly popular Indian dish made from rice, vegetables, and meat, seasoned with various fragrant spices. There are many regional variations across the Indian subcontinent. Biryani is made with chicken, beef, fish, goat, mutton, and prawns. Some versions add potatoes.

The exact origins of biryani are uncertain, but some food historians believe it may have been introduced by the Persians, while other theories suggest it was a creation of the Mughal Empire or that it was first created in South India.

Chicken Biryani Ingredients

At its core, chicken biryani is a dish made from rice and chicken marinated in a wonderful assortment of aromatic herbs and spices such as ginger, caraway, cloves, cinnamon, bay leaf, turmeric, red chili powder, and garam masala.

The chicken is marinated in yogurt to make it tender and juicy.

Fresh chili is added for extra spice, although this can be left out for a milder dish, while mint, cilantro, or fenugreek add a bright herbal garnish.

How to Make Chicken Biryani

If you've never made chicken biryani before, you'll be happy to learn that it's not a difficult dish to make. Here's how to make the perfect chicken biryani from scratch.

Preparation

Mix all of the ingredients for the marinade in a bowl. Stir them well, so you coat all of the chicken pieces. Cover the bowl in cling film and marinate for at least 1 hour, ideally overnight. Next, wash the rice, then soak it in cold water for at least 30 minutes, then pour off the water. This will help prevent it from becoming mushy.

Cooking the Chicken 

Lightly saute the bay leaf, cardamom pods, cloves, cinnamon, star anise, and caraway seeds with melted ghee in a large pot. Stir in the onions and fry until lightly browned. Add in the marinated chicken and cook it for 5 minutes. Lower the heat and put the lid on the pot.

Cook until the chicken is tender. Mix in the yogurt, chili, 2 tablespoons of mint, red chili powder, and garam masala. Stir well.

Making the Chicken Biryani

To assemble the biryani, place the drained rice over the chicken. Gently pour 3 cups of water into the pot. Add plenty of salt. Stir in 2 tablespoons of mint, fried onions, and saffron. Cook over low flame until the rice is soft and fluffy. Serve and enjoy with a side of raita or salad.

Tips for Making the Best Chicken Biryani

If you're not a fan of spicy food, leave out the red chili powder or swap it out for paprika.

If you don't have whole spices, you can leave them out of the recipe.

To make chicken biryani in an Instant Pot, cook for 6 minutes followed by a quick release.

Make your chicken biryani even heartier by adding potatoes. Diced potatoes work best, and any variety will do.

Saffron enhances the flavor of your biryani, but if you don't have any on hand, you can easily leave it out of the recipe.

To avoid mushy rice when making biryani, there are several things you can do. Use long-grain rice such as basmati. Make sure to wash the rice well, about three or four times, so that the water runs clear off of it. Finally, let the rice soak in water before cooking it – this step is essential for ensuring your rice doesn't wind up mushy.

What to Serve with Chicken Biryani

Serve your chicken biryani with a side of raita, sliced vegetables, popadoms, or Indian bread like naan, parathas, or roti.

How to Store Chicken Biryani

Let the biryani cool down slightly, then place it in an airtight container in the fridge for up to 3 days.

Instructions

Combine all the ingredients for the marinade in a bowl.

Mix well, making sure to coat all of the chicken pieces. Cover in cling film and marinate for at least 1 hour, ideally overnight.

Add water in the washed basmati rice bowl.

Let it soak for 30 minutes, then drain.

Melt ghee in a large pot. Sauté the bay leaf, cardamom pods, cloves, cinnamon, star anise, and caraway seeds over medium heat.

Once they begin sizzling, stir in the onions and fry until lightly browned.

Stir in the chicken. Cook for 5 minutes. Place lid on the pot and reduce heat to low. Cook until the chicken is tender.

Add the yogurt, chili, 2 tablespoons of mint, red chili powder, and garam masala. Stir well.

Pour the rice over the chicken.

Pour 3 cups of water into a bowl and add salt. Add in 2 tablespoons of mint, fried onions.

Add in the saffron.

Pour the water over the rice.

Cook over low flame.

Cook until the rice is soft and fluffy.

Serve and enjoy.

Notes

If you don't have ghee, you can use vegetable oil instead.