If you’re looking to elevate your weeknight dinner game or impress guests with a mouthwatering dish, look no further than this recipe for Biryani Chicken. This aromatic and flavorful dish is a beloved staple in South Asian cuisine, known for its fragrant spices and tender chicken. Whether you’re a novice in the kitchen or a seasoned chef, this step-by-step guide will help you master the art of making biryani chicken that will have everyone asking for seconds!

Why This Recipe Works

This Biryani Chicken recipe balances the rich flavors of marinated chicken, fragrant spices, and perfectly cooked basmati rice. By using bone-in chicken thighs, you ensure the meat stays juicy throughout the cooking process. The marinade, which includes yogurt and spices, infuses the chicken with deep flavor while also tenderizing it. Additionally, cooking the rice separately and layering it with the chicken allows for optimal texture and prevents it from becoming mushy. The result is a dish that is not only delicious but also visually stunning, making it the centerpiece of any meal.

Ingredient Rundown

1 3/4 lbs (28 oz) bone-in chicken thighs, skin removed: Juicy and flavorful, perfect for biryani.
1/2 cup plain yogurt: Adds creaminess and helps tenderize the chicken.
2 tablespoons lemon juice: Brightens the flavors.
1 tablespoon neutral oil: For marinating the chicken.
1 tablespoon freshly grated ginger: Adds warmth and depth.
1 tablespoon minced garlic: Enhances the overall flavor.
1 tablespoon paprika (regular/NOT smoked): For color and mild flavor.
1 tablespoon garam masala: A blend of spices that gives biryani its characteristic flavor.
1 teaspoon salt, ground coriander, ground cumin: Essential seasonings for depth of flavor.
1/2 teaspoon ground turmeric, cayenne pepper: For color and a hint of heat.
8 cloves, 4 green cardamom pods, 1 star anise, 1/2 teaspoon cumin seeds, 1 3-inch cinnamon stick: Whole spices that add complexity.
2 cups uncooked long-grain basmati rice: The star of the dish, fluffy and fragrant.
1 tablespoon salt (table salt): To season the rice.
4 dried bay leaves: Adds aromatic flavor.
2 yellow onions, halved and thinly sliced: For caramelization and sweetness.
1/2 cup high smoke point oil (avocado, canola, or vegetable): For frying and adding flavor.
4 tablespoons ghee (or sub unsalted butter): For authenticity and richness.
1 teaspoon saffron threads, loosely packed: For color and a distinctive flavor.
2 tablespoons warm milk: To infuse the saffron.
1/4 cup chopped cilantro (measure after chopping): Freshness and garnish.
2 tablespoons chopped mint leaves (measure after chopping): For a refreshing twist.
1/3 cup ghee (or sub unsalted butter), melted: Adds richness.
Crispy onions: For topping and crunch.
Chopped cilantro: Additional garnish.
Raita or yogurt for serving: A cooling accompaniment.

Prep & Cook Tools

Large mixing bowl: For marinating the chicken.
Heavy-bottomed pot or Dutch oven: Ideal for cooking the biryani evenly.
Rice cooker or pot: For perfectly cooked basmati rice.
Measuring cups and spoons: For accurate ingredient measurements.
Wooden spoon or spatula: For stirring and combining ingredients.
Knife and cutting board: For chopping onions and herbs.

Cook How to Make Biryani Chicken Like This

Step 1: Marinate the Chicken

In a large mixing bowl, combine the plain yogurt, lemon juice, neutral oil, grated ginger, minced garlic, paprika, garam masala, salt, ground coriander, ground cumin, ground turmeric, and cayenne pepper. Add the chicken thighs and drumsticks, ensuring they are well-coated in the marinade. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight for maximum flavor.

Step 2: Prepare the Rice

Rinse the basmati rice under cold water until the water runs clear to remove excess starch. In a large pot, bring 6 cups of water to a boil. Add 1 tablespoon of salt and the rinsed rice to the boiling water. Cook for about 5-7 minutes, until the rice is about 70% cooked (it should still have a slight bite). Drain the rice and set aside.

Step 3: Sauté the Onions

In a heavy-bottomed pot or Dutch oven, heat 1/2 cup of high smoke point oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are deep golden brown and caramelized, about 10-15 minutes. Remove half of the onions and set them aside for garnishing later.

Step 4: Add Spices and Chicken

To the remaining onions in the pot, add the whole spices: cloves, green cardamom pods, star anise, cumin seeds, and cinnamon stick. Sauté for 1-2 minutes until fragrant, then add the marinated chicken along with all the marinade. Cook for about 8-10 minutes, stirring occasionally, until the chicken is browned and cooked through.

Step 5: Layer the Biryani

Once the chicken is cooked, spread the partially cooked rice over the chicken evenly. Tuck in the dried bay leaves. In a small bowl, mix the saffron threads with warm milk and drizzle it over the rice. Then, drizzle the melted ghee over the top.

Step 6: Final Cooking

Cover the pot with a tight-fitting lid to trap the steam. Reduce the heat to low and allow the biryani to cook for an additional 25-30 minutes. This step is crucial, as it allows the flavors to meld and the rice to finish cooking perfectly.

Step 7: Fluff and Serve

Once the cooking time is up, gently fluff the biryani with a fork, being careful not to break the rice grains. Garnish with crispy onions, chopped cilantro, and mint leaves. Serve with raita or yogurt on the side for a refreshing complement to the spices.

Season-by-Season Upgrades

Spring: Add peas or asparagus for a fresh, bright touch.
Summer: Incorporate diced tomatoes for a juicy burst of flavor.
Fall: Use pumpkin or butternut squash for a seasonal twist.
Winter: Add root vegetables like carrots and potatoes for heartiness.

Troubles You Can Avoid

Soaking the rice: Always rinse and soak the rice to ensure it cooks evenly and stays fluffy.
Overcooking the chicken: Keep an eye on the chicken while sautéing to avoid dryness.
Not sealing the pot: A tight lid is essential to keep the moisture in during the final cooking stage.
Skipping the marination: Allowing time for the chicken to marinate is crucial for flavor.

Meal Prep & Storage Notes

This Biryani Chicken recipe is perfect for meal prep. You can marinate the chicken a day in advance, making it easy to throw together on a busy weeknight. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water to the pot and gently warm on low heat to prevent the rice from drying out. You can also freeze any leftovers for up to 3 months; just make sure to thaw and reheat thoroughly.

Reader Q&A

Can I use chicken breast instead of thighs?

While chicken breast can be used, it may dry out more easily compared to thighs. If you prefer breast meat, consider cooking it for a shorter time or marinating it longer to keep it juicy.

What can I substitute for saffron?

If saffron is unavailable, you can use turmeric for color, although it won’t have the same distinct flavor. Just use a small amount to avoid overpowering the dish.

Can I make this vegetarian?

Absolutely! Substitute the chicken with mixed vegetables or paneer and adjust the cooking time accordingly. You can also use vegetable broth instead of water for cooking the rice for added flavor.

How do I know when the rice is done cooking?

The rice should be fluffy and no longer crunchy. You can taste a grain to check for doneness. Keep in mind that it will continue to cook during the final steaming stage.

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Time to Try It

Now that you have a detailed guide on how to make biryani chicken, it’s time to roll up your sleeves and get cooking! This dish is sure to become a favorite in your household, bringing warmth, comfort, and a burst of flavor. Gather your ingredients, follow the steps, and enjoy the rich aromas that fill your kitchen. Happy cooking!