Mild Family Chicken Biryani is a gentle, comforting version of biryani designed for everyday family meals. It has all the warmth and aroma of a traditional biryani but without heavy heat or overpowering spices, making it suitable for children and those who prefer softer flavours.
This recipe focuses on balance rather than intensity. The chicken is cooked slowly in yoghurt and mild spices, then layered with fragrant rice to create a dish that feels special while still being easy to enjoy by everyone at the table.
Recipe Information
Prep time: 25 minutes
Cooking time: 45 minutes
Total time: 1 hour 10 minutes
Serves: 4
Difficulty level: Medium
Ingredients
For the rice
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400 g basmati rice
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Water for soaking and boiling
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1¼ teaspoons salt
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1 bay leaf
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3 green cardamom pods
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1 small cinnamon stick
For the mild chicken base
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700 g chicken pieces on the bone
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2 tablespoons vegetable oil
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1 tablespoon ghee
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2 medium onions, finely sliced
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1 tablespoon ginger paste
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1 tablespoon garlic paste
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3 tablespoons plain yoghurt
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1 teaspoon turmeric powder
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1½ teaspoons ground coriander
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½ teaspoon ground cumin
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½ teaspoon white pepper or black pepper
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Salt to taste
For layering
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⅓ cup fresh coriander leaves, chopped
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⅓ cup fresh mint leaves, chopped
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2 tablespoons warm milk
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1 tablespoon ghee
Step-by-Step Method
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Wash the basmati rice until the water runs clear. Soak for 25 minutes, then drain and set aside.
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Heat oil and ghee together in a deep pot over medium heat. Add sliced onions and cook slowly until soft and lightly golden, not browned.
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Add ginger and garlic paste and cook for one minute until fragrant.
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Lower the heat and stir in yoghurt gradually, mixing well to keep the sauce smooth.
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Add turmeric, coriander, cumin, pepper, and salt. Cook gently for one minute.
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Add the chicken pieces and stir to coat evenly. Cover and cook on low heat for 18 to 20 minutes until the chicken is tender and lightly coated in sauce.
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Bring a large pot of water to a boil. Add salt, bay leaf, cardamom, and cinnamon.
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Add the soaked rice and cook until just underdone. The rice should still be firm. Drain immediately.
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Spread half of the rice over the chicken. Sprinkle with half of the herbs.
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Add the remaining rice and finish with the rest of the herbs. Drizzle warm milk and ghee over the top.
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Cover tightly and cook on very low heat for 12 to 15 minutes.
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Rest for 10 minutes before gently fluffing and serving.
Cooking Tips
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Keep the onions light in colour to maintain the mild flavour.
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Avoid red chilli powder in this recipe to keep it family-friendly.
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Resting time after cooking helps the rice settle and stay fluffy.
Variations
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Extra mild: Reduce pepper slightly and add a splash of cream at the end.
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Boneless version: Use chicken thigh pieces and reduce cooking time slightly.
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Stovetop shortcut: Mix rice and chicken together and steam for a shorter final stage.
Serving Suggestions
Serve with plain yoghurt, cucumber raita, or lightly sliced tomatoes. This biryani pairs well with simple sides and does not need spicy accompaniments.
Storage and Reheating
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Store in the fridge for up to 2 days in a sealed container.
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Reheat gently with a spoon of water to prevent drying out.
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Not suitable for freezing due to the delicate rice texture.
