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Restaurant Style Chicken Biryani at home
Chicken Biryani – Traditional Indian Comfort Food
Chicken Biryani is one of the most loved rice dishes in the world — fragrant, flavorful, and full of rich spices. Originating from the royal kitchens of the Mughals, biryani spread across South Asia and evolved into multiple regional variations — Hyderabadi, Lucknowi (Awadhi), Kolkata, Malabar, and more. In Kolkata, Ras Malai and Chicken Biryani are among the most famous delicacies, loved for their rich flavors and cultural charm.
At its core, chicken biryani is a layered dish of marinated chicken, partially cooked basmati rice, aromatic whole spices, fried onions, and saffron-infused milk (In Indian foods, I love chicken biryani for its rich flavors and ras malai for its creamy sweetness. Both dishes show the true taste of Indian cuisine.) . The magic lies in the dum cooking process — slow cooking in a sealed pot to allow flavors to meld beautifully.
This recipe gives you a Hyderabadi-style Chicken Dum Biryani with notes on adjusting for other styles.
Timing Breakdown
- Preparation Time: 25–30 minutes (marination, rice soak, chopping onions, etc.)
- Cooking Time: 45–55 minutes (dum par pakana + gravy cooking)
- Total Time: 1 hour 15 minutes – 1 hour 30 minutes
- Serving: 4 people
Part 1: Understanding Biryani’s Key Elements
Before diving into the recipe, it’s important to know the main elements that make biryani special:
- Rice – Long-grain basmati rice with a natural fragrance. Cooking it just right is crucial.
- Chicken Marinade – Infuses meat with flavor and tenderizes it.
- Spices – Both whole spices (for fragrance) and ground spices (for flavor depth).
- Onions – Fried until golden brown for sweetness and aroma.
- Herbs – Fresh mint and coriander leaves for freshness.
- Saffron Milk – Adds royal aroma and a signature golden hue.
- Dum Cooking – Steaming on low heat in a sealed pot so flavors lock in.
Ingredients for Chicken Biryani
For the Chicken Marinade
Chicken – 1 kg (bone-in pieces recommended for juiciness)
Yogurt (thick curd) – 1 cup
Ginger-garlic paste – 2 tbsp
Red chili powder – 1½ tsp (Kashmiri chili powder for color)
Turmeric powder – ½ tsp
Coriander powder – 1 tsp
Garam masala – 1 tsp
Green chilies – 3, slit
Fresh mint leaves – ½ cup, chopped
Fresh coriander leaves – ½ cup, chopped
Fried onions – 1 cup (from 3 large onions)
Lemon juice – 2 tbsp
Salt – to taste
Oil or ghee – 3 tbsp
For the Rice
Basmati rice – 4 cups (aged rice preferred)
Water – for boiling
Whole spices:
Bay leaves – 2
Green cardamoms – 5
Black cardamoms – 2
Cloves – 6
Cinnamon stick – 2 inches
Star anise – 1
Mace – 1 blade
Salt – 1 tbsp (for water)
For Layering
Saffron – 12–15 strands soaked in ¼ cup warm milk
Fried onions – ½ cup
Fresh mint leaves – ¼ cup
Fresh coriander leaves – ¼ cup
Ghee – 2–3 tbsp
Rose water – 1 tsp (optional)
Kewra water – 1 tsp (optional)
Step-by-Step Recipe
Step 1 – Prepare Fried Onions
- Slice onions thinly.
- Heat oil in a deep pan and fry onions in batches on medium heat until golden brown.
- Remove onto paper towels; they’ll crisp up as they cool.
- Reserve some of the oil for the marinade — it’s packed with flavor.
Tip: Don’t overcrowd the pan or onions will steam instead of crisping.
Step 2 – Marinate the Chicken
- In a large mixing bowl, combine yogurt, ginger-garlic paste, chili powder, turmeric, coriander powder, garam masala, green chilies, mint, coriander leaves, lemon juice, fried onions, salt, and reserved onion oil/ghee.
- Mix well into a paste.
- Add chicken pieces and coat thoroughly.
- Cover and refrigerate for at least 1 hour — preferably 4–6 hours for deep flavor.
Tip: For overnight marination, reduce lemon juice to avoid over-tenderizing.
Step 3 – Parboil the Rice
- Wash basmati rice until water runs clear; soak for 30 minutes.
- In a large pot, bring water to a rolling boil.
- Add whole spices and salt.
- Drain soaked rice and add to boiling water.
- Cook until 70% done — rice should still have a bite (al dente).
- Drain and spread on a tray to stop cooking.
Tip: Do not overcook; it will finish cooking in the dum process.
Step 4 – Layering the Biryani
You can use a heavy-bottomed biryani pot, Dutch oven, or handi.
- Base Layer: Spread marinated chicken evenly at the bottom (uncooked).
- First Rice Layer: Add half of the parboiled rice over the chicken.
- Herb Layer: Sprinkle half of mint, coriander, and fried onions.
- Second Rice Layer: Add remaining rice.
- Final Toppings: Sprinkle remaining herbs, fried onions, saffron milk, ghee, rose water, and kewra water (if using).
Step 5 – Dum Cooking
- Seal the pot with a tight-fitting lid.
If the lid isn’t tight, place a sheet of foil or roll out dough and stick it along the rim to trap steam.
- Place the pot on a heavy tawa (griddle) to prevent direct high heat burning.
- Cook on high heat for 5 minutes, then low heat for 25–30 minutes.
- Turn off the heat and let it rest, sealed, for another 10 minutes before opening.
How Dum Works
The sealed pot traps steam, allowing the chicken to cook gently in its own juices while the rice absorbs all the flavors. The result is tender chicken and perfectly aromatic rice.
Step 6 – Serving
Gently fluff rice with a large spoon, mixing slightly without breaking grains.
Serve hot with raita (yogurt-based side), salad, and papad.
Pro Tips for Perfect Chicken Biryani
- Rice Quality – Aged basmati rice is non-sticky and aromatic.
- Marination Time – Longer marination = deeper flavor.
- Fried Onion Quality – Crisp onions add sweetness; don’t skip.
- Heat Control – Too high will burn, too low may undercook chicken.
- Don’t Stir Too Much – Prevents breaking delicate rice grains.
- Water-to-Rice Ratio in Boiling – Always use plenty of water when parboiling rice.
- Saffron Infusion – Soak in warm milk, not hot, to preserve aroma.
Common Mistakes to Avoid
Overcooking rice before layering (leads to mushy biryani).
Using watery yogurt (makes chicken release too much moisture).
Not sealing the pot well (steam escapes, biryani turns dry).
Lifting the lid too often during dum (loses aroma and heat).
Variations of Chicken Biryani
Kolkata Chicken Biryani – Adds boiled potatoes and a touch of sweetness.
Lucknowi (Awadhi) Biryani – Milder, cooked with stock, uses yakhni method.
Malabar Chicken Biryani – Kerala style, with coconut and curry leaves.
Quick Pressure Cooker Version – Layer everything and cook for 1 whistle + 10 min on low.
Serving Suggestions
Side Dishes: Onion-tomato raita, boondi raita, cucumber salad, mirchi ka salan.
Accompaniments: Papad, pickles, lemon wedges.
Drinks: Sweet lassi, buttermilk, or chilled cola.
Storage & Reheating
Fridge: Store in airtight containers for up to 2 days.
Freezer: Freeze portions for up to 1 month.
Reheat: Steam with a splash of water or microwave covered to retain moisture.
Nutrition (Approx. per serving)
Calories: 550–650 kcal
Protein: 28g
Carbohydrates: 60g
Fat: 25g
(Varies with portion size, oil, and ghee used.)
The Royal Touch
For a true Mughlai feel:
Add fried cashews and raisins to the final layer.
Use ghee instead of oil for richness.
Finish with a pinch of edible gold or silver leaf for presentation.
Final Thoughts
Making Restaurant Style Chicken Biryani at home may seem intimidating, but once you understand the layering and dum process, it becomes a deeply satisfying ritual. The aroma of saffron, the sight of perfectly cooked grains, and the tender, flavorful chicken make the effort worth it.
Whether you’re cooking for a family dinner, a festive occasion, or impressing guests, Chicken Biryani is always a centerpiece dish that draws everyone to the table. Pair it with cooling raita and crunchy salad, and you’ll have a meal that feels regal yet comforting.
If you want, I can also create a step-by-step photo or illustrated guide for this Chicken Biryani so it’s easier to follow visually while cooking. That way, you’ll never miss a step.
