Chicken Biryani Recipe | How to Make Delicious Biryani At Home!

Chicken Biryani Recipe | How to Make Delicious Biryani At Home!


There is no sincerer love than the love of food.
~ George Bernard Shaw


Ah! … Couldn’t have said it better!


For me personally, Good Food = Good Mood… and one of the things that makes me a very very happy girl is Chicken Biryani <3


I mean, what is there not to love… the aromatic spices, tender chicken and fluffy, fragrant rice….yum yum yummmmm!


So today I thought of sharing with you my easy-peasy, delicious, Home-made Chicken Biryani Recipe….let’s get cooking!


There are 3 Stages in this recipe, so I’ll break down each one as we go to make it easy for you to follow along.



Stage 1

Marination Process


I start off by Marinating the Chicken, so here’s what you need:

  • 500 gms Chicken
    (You can use with bone or boneless – I would recommend using
    with bone for extra flavour)
  • 1 onion, Golden Fried
  • 1 tablespoon Ginger-Garlic Paste
  • 1 cup Curd (Dahi)
  • 1/2 teaspoon Turmeric (Haldi)
  • 1 teaspoon Red Chilli Powder (Lal Mirch)
  • 1 Tomato, Finely Chopped
  • Salt, to taste


How to Marinate

  • Wash the chicken nicely and make small cuts in the chicken pieces, so the marinade can seep into the meat.
  • Add all the ingredients together, mix well and make sure all the chicken pieces are coated thoroughly with the masalas.
  • Cover the bowl and keep in the refrigerator for atleast 2 hours. (Leaving overnight will give you the BEST taste!)



Stage 2

Cooking Process


-For Chicken



  • 1 tablespoon Ghee
  • 2 tablespoons Oil
  • 3-4 Cloves (Laung) 
  • 2 Green Cardamoms (Hari Elaichi) 
  • 1 Black Cardamom (Badi Elaichi) 
  • 4-5 Black Pepper Corns (Kali Mirch)
  • 1 inch Cinnamon Stick (Dalchini)
  • 1 Bay Leaf (Tej Patta) 
  • 2 Potatoes, peeled and cut in halves


Cooking the Chicken – Method

  • Heat the ghee and oil together in a pan.
  • Throw in the garam masalas and stir till you can smell the aroma from the masalas.
  • Add in the peeled and diced potatoes. Cook until they turn a golden brown colour.
  • Next add in the marinated chicken. Mix well and cook on medium flame for about 5  minutes.
  • Add in a little water and cover with a lid. Cook on a medium flame for another 15 minutes or till it looks done. (If you’re using boneless chicken, it won’t take more than 5-8 minutes for the chicken to cook, so keep an eye).



-For Rice



  • 200 grams of Basmati Rice (It usually gives me 4 good-sized servings)
    Soak 30 minutes before you start cooking
  • 2 litres of Water
  • Salt, to taste
  • 1 tablespoon Ghee
  • 1 Green Cardamom (Hari Elaichi)
  • 1 Bay Leaf (Tej Patta)
  • 2-3 Cloves (Laung)
  • 1 Black Cardamom (Badi Elaichi)
  • 4-6 Black Pepper Corns (Kali Mirch) 
  • 1/2 inch Cinnamon Stick (Dalchini) 


Cooking the Rice – Method

  • Add ghee in a pan and throw in the garam masalas. Cook for 30 seconds on low flame till you can smell the aroma of the masala.
  • Add water and salt to the pan and let it come to a roll boil.
  • Once the water is boiling, lower the flame and carefully add in the soaked rice. Cook on high flame until the rice is about 3/4th cooked.
  • Drain the rice and keep aside.


**Also, boil 2 eggs and keep aside at this stage.**



Stage 3

Putting it all Together


  • At this stage your chicken is almost cooked and your rice is cooked 3/4th of the way.
  • Place the boiled eggs into the chicken curry.
  • Now take the rice and carefully start placing it over the pan in which you are still cooking the chicken.
  • Make sure you don’t press the rice while layering, rather move the rice around using the edge of the spatula or spoon.
  • Cover the pan with a lid and cook on high flame for about 3-4 minutes and then on low flame for another 1 minute.
  • Your biryani should now be ready to serve!
  • Garnish with some chopped dry-fruits, fresh cilantro and leftover fried onions!


Here’s how the biryani will come along step by step!


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