chickenriceyogurt
Perfect Chicken Biryani
Restaurant-style chicken biryani with marinated chicken, fragrant basmati rice, fried onions, herbs and aromatic whole spices.
From YouTube · Dec 7, 2025
Restaurant-style chicken biryani with marinated chicken, fragrant basmati rice, fried onions, herbs and aromatic whole spices.
1 hr 15 min
Prep time
55 min
Cook time
2 hrs 40 min, including marinating and resting
Total time
8–9 servings
Yield
Ingredients
29 ingredients- 2-inch piece fresh ginger, peeled and roughly chopped
- 6 garlic cloves, peeled
- 1 green chilli, optional
- 1/3 cup water, for blending
- 1 cup plain full-fat yoghurt
- 1 teaspoon Kashmiri red chilli powder
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 2 tablespoons Shan biryani masala
- 1 teaspoon salt, plus additional salt for the onions and rice water
- 5 tablespoons vegetable oil, divided
- 2 kg bone-in chicken thighs and drumsticks
- 1/4 cup chopped fresh coriander leaves, plus additional for layering
- 1/4 cup fresh mint leaves, plus additional for layering
- 3 large onions, evenly sliced
- 4 bay leaves, divided
- 4 green cardamom pods
- 1-inch cinnamon stick
- 4 whole cloves
- 1 teaspoon shahi jeera (black cumin seeds)
- 2 medium potatoes, peeled and cubed, optional
- 1 teaspoon garam masala
- 3 cups basmati rice
- A few saffron strands
- 1/4 cup warm milk
- 2 teaspoons kewra water or rose water
- A pinch of yellow food colouring, optional
- 1 tablespoon lemon juice
- 1 tablespoon white vinegar
Method
14 steps- Blend the ginger, garlic and optional green chilli with 1/3 cup water until completely smooth.
- In a large bowl, combine the yoghurt, Kashmiri chilli powder, turmeric, ground coriander, biryani masala, 1 teaspoon salt and 1 tablespoon of the vegetable oil.
- Add the chicken, 1/4 cup coriander and 1/4 cup mint. Coat thoroughly, then marinate for 30–60 minutes.
- Place the sliced onions in a bowl, season lightly with salt and leave for 10–15 minutes. Squeeze out the released moisture before frying.
- Crush the saffron strands and soak them in the warm milk. Stir in the kewra water or rose water and set aside.
- Rinse the basmati rice repeatedly until the water is nearly clear. Soak it in fresh water for 30 minutes, then drain.
- Heat the remaining 4 tablespoons vegetable oil in a large, heavy-bottomed pot. Fry the squeezed onions until evenly golden brown. Remove approximately half and reserve for layering.
- Add the marinated chicken to the pot with 2 bay leaves. Bring the released liquid to a boil, then reduce the heat.
- Add the optional potatoes, half of the reserved fried onions and 1 teaspoon garam masala. Cover and simmer for approximately 20 minutes, until the chicken is partly cooked.
- Meanwhile, bring a large pot of generously salted water to a rolling boil. Add the remaining 2 bay leaves, cardamom pods, cinnamon, cloves, shahi jeera, 1 tablespoon vinegar and a small splash of oil.
- Add the drained rice and boil until it is approximately 70% cooked: flexible on the outside but still firm in the centre. Drain immediately.
- Level the chicken in its pot. Spread the par-cooked rice evenly over it, followed by the remaining fried onions, additional coriander and mint, saffron milk, optional food colouring and lemon juice.
- Cover the pot very tightly. Cook over high heat for 10 minutes, then reduce to the lowest heat and cook for another 15 minutes.
- Remove from the heat and leave covered for 30 minutes. Open carefully to avoid escaping steam, then gently lift and fluff the rice without crushing it.
Recipe notes
Helpful tips
- Rinse the rice until the water is nearly clear so the finished grains remain separate.
- Do not fully cook the rice before layering; it must be only about 70% cooked.
- Slice the onions evenly so they brown at the same rate.
- Seal the pot tightly during dum cooking to retain steam.
- Allow the biryani to rest before fluffing so the rice finishes steaming and is less likely to break.
- Remove whole spices while serving where practical.
Equipment
- Blender
- Large mixing bowl
- Heavy-bottomed pot with a tight-fitting lid
- Large saucepan for the rice
- Fine-mesh sieve or colander
- Sharp knife and chopping board
- Small bowl or mortar for the saffron
Additional tips
- Contains milk. Check the biryani-masala label for allergens and salt content. Bone-in chicken must be cooked thoroughly; verify that the thickest pieces reach a safe internal temperature. Open the sealed pot away from your face because trapped steam can cause burns.
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