Chicken biryani is one of those dishes that instantly feels special the moment it starts cooking. The aroma of spices, herbs, and slowly steaming rice fills the kitchen and signals that something comforting and satisfying is on the way.
This home-style chicken biryani is made the way many families prefer it. Balanced spices, tender chicken, and fluffy basmati rice layered together without overcomplication. It is ideal for weekends, family lunches, or anytime you want a dependable dish that feels generous and celebratory while still being achievable at home.
Recipe Information
Prep time: 30 minutes
Cooking time: 50 minutes
Total time: 1 hour 20 minutes
Serves: 4 to 5
Difficulty level: Medium
Ingredients
For the rice
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500 g basmati rice
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Water for soaking and boiling
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1½ teaspoons salt
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2 bay leaves
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4 green cardamom pods
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1 black cardamom
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1 small cinnamon stick
For the chicken masala
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750 g chicken pieces on the bone
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3 tablespoons vegetable oil
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2 tablespoons ghee
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2 large onions, thinly sliced
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1 tablespoon ginger paste
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1 tablespoon garlic paste
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2 medium tomatoes, finely chopped
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4 tablespoons plain yoghurt
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1½ teaspoons red chilli powder
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1 teaspoon Kashmiri chilli powder for colour
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1 teaspoon turmeric powder
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2 teaspoons ground coriander
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1 teaspoon ground cumin
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Salt to taste
For layering and finishing
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½ cup fresh coriander leaves, chopped
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½ cup fresh mint leaves, chopped
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2 green chillies, slit lengthways
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¼ teaspoon saffron strands soaked in 3 tablespoons warm milk
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1 teaspoon rose water or kewra water (optional)
Step-by-Step Method
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Rinse the basmati rice several times until the water runs clear. Soak in plenty of water for 30 minutes, then drain and set aside.
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Heat the oil and ghee together in a deep, heavy-based pot over medium heat. Add the sliced onions and cook slowly, stirring often, until deep golden brown. Remove half and set aside for later.
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Add the ginger and garlic paste to the remaining onions and cook for one minute until fragrant.
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Stir in the chopped tomatoes and cook until soft, glossy, and beginning to release oil.
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Add the yoghurt one spoon at a time, stirring continuously to keep the masala smooth. Cook for 3 to 4 minutes.
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Add chilli powders, turmeric, coriander, cumin, and salt. Mix well and cook briefly until the spices are aromatic.
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Add the chicken pieces and stir until well coated. Cover and cook on low heat for 15 to 18 minutes until the chicken is tender and the masala is thick.
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Bring a large pot of water to a rolling boil. Add salt, bay leaves, cardamom, and cinnamon.
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Add the soaked rice and cook until about 70 percent done. The grains should still be firm. Drain immediately.
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Reduce the heat under the chicken. Spread half of the rice evenly over the chicken.
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Sprinkle half of the reserved fried onions, herbs, and green chillies over the rice.
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Add the remaining rice and finish with the rest of the onions, herbs, saffron milk, and rose water if using.
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Cover the pot tightly and cook on very low heat for 15 minutes to allow the layers to steam together.
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Switch off the heat and rest for 10 minutes before gently mixing and serving.
Cooking Tips
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Parboiling the rice is essential. Fully cooked rice will become soft during steaming.
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Keep the heat very low during the final stage to prevent burning at the base.
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Bone-in chicken gives the best flavour and stays juicy throughout cooking.
Variations
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Milder biryani: Reduce chilli powder and skip green chillies.
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Vegetable biryani: Replace chicken with mixed vegetables and paneer.
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Oven method: After layering, cover tightly and bake at 180°C for 20 minutes.
Serving Suggestions
Serve hot with plain yoghurt, cucumber raita, or a simple onion salad. This biryani is best enjoyed fresh when the rice is light and aromatic.
Storage and Reheating
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Store leftovers in the fridge for up to 2 days in an airtight container.
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Reheat gently on the hob with a splash of water or microwave covered until hot.
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Freezing is not recommended as the rice texture may change.
Recipe Image Description:
A three-quarter angle photograph of chicken biryani served in a simple white ceramic bowl, showing long fluffy basmati rice grains and tender chicken pieces coated in rich spiced masala. Garnished with fresh coriander, mint leaves, and golden fried onions. Placed on a light wooden surface with a clean, uncluttered background, photographed in soft natural daylight with sharp focus and natural colour balance.
