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Easy Chicken Biryani

Updated: May 21

Chicken Biryani
Easy Chicken Biryani

Total cooking time

40 minutes



Chicken Biryani is a flavorful and aromatic rice dish that originated in the Indian subcontinent. Chicken Biryani is a delightful and indulgent dish that is often enjoyed on special occasions or whenever you feel to treat yourself to a flavorful rice based meal. It is a popular and beloved dish in many South Asian countries, including India, Pakistan, and Bangladesh. The recipe shared below uses basmati rice, which is longer than the jeera rice. As my family prefers, long grain rice over small grain biryani rice, I had chosen basmati rice.

Should I cook rice before preparing chicken?

Basmati rice is cooked separately along with herbs and spices and then it is evenly spread over the juicy and tender chicken curry and kept to dum for one hour. The partially cooked basmati rice and chicken curry are layered together in a pot and cooked on low heat, allowing them to slowly cook and infuse with each other’s flavors. The dum cooking method involves sealing the pot with a tight lid to trap the steam and create a gentle, slow-cooking environment. This results in a biryani that is moist, tender and full of rich flavors.

Sundays are always special for us. As it is a holiday, we prefer going with special rice instead of boiled rice and curries. Boiled rice requires 4 to 5 side dishes with it at my home. Last Sunday I thought of preparation Chicken Dum Biryani which is simple as well as easy to prepare. Next thing I need to make this flavorful rice is a handful of both mint leaves and coriander leaves. It is difficult for me to think of preparing any biryani without these two main i

Is this biryani spicy?

The layers of this biryani are infused with aromatic spices, herbs, and seasonings. As the dum creates a controlled cooking environment, the flavors intensify and the rice and meat gets cooked evenly. The process of slow cooking ensures that the meat becomes tender and succulent, while the rice absorbs the rich flavors, thereby giving us a fragrant and flavorful dish. The blend of spices used for this biryani such as cinnamon, cloves and cardamom provides a distinct flavour to the dish. The partially cooked rice absorbs the flavors from the chicken curry during dum cooking resulting in a fluffy and flavorful rice.


For marinating chicken

  1. Biryani cut chicken pieces – 500 g

  2. Turmeric powder – 1/4 teaspoon

  3. Ginger garlic paste – 1 teaspoon

  4. Chilli powder – 1 teaspoon

  5. Salt – 1 teaspoon

  6. Lemon juice – 1 teaspoon

For frying

  1. Sliced onion – 1

  2. Cashew nuts – 10

  3. Raisins – 8

  4. Ghee – 2 tablespoon

  5. Oil – 2 tablespoon

Preparing chicken gravy

  1. Cardamom – 2

  2. Cinnamon – 1.5 inch

  3. Cloves – 3

  4. Bay leaf – 1

  5. Sliced onion – 3

  6. Green chilli chopped- 1

  7. Ginger garlic paste – 1 teaspoon

  8. Coriander powder – 1 tablespoon

  9. Chilli powder – 1 teaspoon

  10. Biryani masala or Garam masala- 1 tablespoon

  11. Hot water – 3/4 cup

Preparing biryani rice

  1. Basmati rice – 2 cups

  2. Water – 2.5 cups

  3. Coriander leaves – 1 teaspoon

  4. Mint leaves – 1 teaspoon

  5. Cardamom – 2

  6. Cloves – 2

  7. Cinnamon – 1 inch stick

  8. Lemon juice – 1 teaspoon

  9. Salt – 1 teaspoon

  10. Ghee – 2 tablespoon

To Garnish

  1. Coriander leaves – 2 teaspoon

Method of preparation

  1. Wash and clean the chicken pieces and transfer it to a mixing bowl.

  2. Clean and soak basmati rice in water for 30 minutes and drain the water using a colander and keep it aside.

  3. Add turmeric powder, salt, ginger garlic paste, chilli powder and lemon juice to the chicken pieces in the mixing bowl.

  4. Combine and mix well the chicken pieces with the masala and keep it for marination for about one hour.

  5. Heat 2 tablespoon of ghee in a kadai and fry the cashew nuts and raisins and keep it aside.

  6. To the same kadai add 2 tablespoon of sunflower oil and fry one sliced onion till it becomes crispy and brown in color. Keep the fried onion aside.

  7. To the same kadai which was used to fry onions the onions, add cardamom, cinnamon, cloves and bay leaf.

  8. Roast these spices for 20 seconds and then add 1 chopped green chilli and 3 sliced onions.

  9. Add ginger garlic paste and salt and sauté in low flame for a minute.

  10. When the onion becomes translucent, add coriander powder, chilli powder and biriyani masala to it.

  11. Sauté them well in low flame till the row flavor settles.

  12. Now add marinated chicken pieces to the prepared masala and mix well everything for 2 to 3 minutes on high flame.

  13. Add 3/4 cup of hot water to the chicken, close the lid of the kadai and cook the chicken for 15 minutes in medium flame.

  14. By this time, add 2.5 cups of water in a large biryani pot.

  15. Add mint leaves, coriander leaves, cardamom, cloves, cinnamon, lemon juice and salt to this water.

  16. Allow the water to boil by keeping the flame high.

  17. Add 2 teaspoon of fried onions to the chicken curry and stir the chicken curry in between.

  18. When the water starts boiling, add basmati rice to it and cook the rice in medium flame.

  19. When the chicken is cooked completely with a semi gravy, switch off the flame. Garnish the chicken with mint leaves.

  20. You can switch off the flame of the rice when the water at the bottom of pot has reduced completely.

Mixing rice and chicken

  1. Now, using a fork mix well the rice and transfer this cooked rice over the chicken curry which is prepared.

  2. Garnish the rice with fried onions, coriander leaves, cashew nuts and raisins.

  3. Add 2 tablespoon of ghee over the rice and then close the lid of the pot.

  4. Keep the biryani to dum in low flame for 10 minutes. After 10 minutes, switch off the flame.

  5. Keep the biryani pot undisturbed for 1 hour.

  6. Serve the biryani after 1 hour.

  7. You can transfer the biryani to a serving bowl and reheat using microwave if needed.

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