Recipe for Classic Chicken Biryani

An aromatic rice-and-chicken dish built on layered spices, fried onions, and saffron. Clean flavors, no unnecessary extras.
Serves: 4–5
Total Time: ~1 hour 15 minutes (plus marination)

Ingredients

For the Chicken Marination

• Chicken (bone-in): 1 kg
• Yogurt: 1 cup
• Ginger-garlic paste: 2 tbsp
• Red chili powder: 1 tbsp
• Turmeric: 1 tsp
• Garam masala: 1 tbsp
• Salt: 1 tsp
• Lemon juice: 1 tbsp
• Mint: handful, chopped
• Cilantro: handful, chopped

For the Rice

• Basmati rice (soaked 30 min): 2.5 cups
• Bay leaves: 2
• Green cardamom: 4
• Cloves: 2
• Cinnamon stick: 1
• Star anise: 1
• Salt: 2 tbsp
• Water: 8–10 cups

For the Masala Base & Layering

• Oil or ghee: 4 tbsp
• Onions (thinly sliced): 3
• Tomatoes (optional): 2
• Saffron soaked in warm milk: 2 tbsp
• Fried onions, cilantro, mint for garnish

Instructions

1. Marinate the Chicken
   Mix chicken with yogurt, ginger-garlic paste, spices, salt, lemon juice, mint, and cilantro. Marinate at least 1 hour.
2. Fry the Onions
   Heat oil or ghee and fry sliced onions until golden. Remove half for garnish; keep the rest in the pot.
3. Cook the Chicken Base
   Add marinated chicken to the pot and sear for 5–7 minutes.
   Cover and cook 15–20 minutes until about 80% done. Add tomatoes if using and cook until softened.
4. Par-boil the Rice
   Boil water with whole spices and salt.
   Add soaked rice and cook 5–7 minutes until 70% done. Drain.
5. Layer
   Spread rice over the chicken.
   Add saffron milk, fried onions, mint, and cilantro. Add ghee if desired.
6. Steam (Dum)
   Cover tightly and cook on low heat 15–20 minutes.
   Rest 10 minutes after turning off the heat.
7. Serve
   Fluff gently and serve with raita.

Tips

• Rinse rice until the water runs clear to avoid stickiness.
• Use a heat diffuser if the pot tends to scorch.
• Adjust chili powder to taste.