Best Chicken Biryani
Chicken Biryani is a savory chicken and rice dish including layers of chicken, rice, and aromatics that are steamed together. The bottom layer of rice absorbs all the chicken juices as it cooks, giving it a tender texture and rich flavor, while the top layer of rice turns out white and fluffy. Buried in the Biryani rice, you'll find whole cuts of succulent chicken bursting with flavor from the potent array of spices, herbs, and aromatics it's marinated in.
Whether you're talking Arroz con Pollo, Hainanese Chicken Rice, or Oyako Donburi, chicken and rice is a classic pairing that has permeated culinary culture around the world. It makes sense that earlier in human history, this staple grain would be combined with a domesticated source of protein. Still, the fact that this combination has endured as a popular favorite today speaks to its unassailable deliciousness. It even inspired me to create this Chicken Coconut Rice recipe.
For my simple Chicken Biryani recipe, I've streamlined the preparation a bit by marinating the chicken in a spicy mixture of garam masala, garlic, ginger, chili peppers, coriander leaves, and garlic. When fried, the spices and aromatics on the exterior of the chicken caramelize into an insanely flavorful crust. I like to make the fried onions separately, as it allows you to fully caramelize them into a sweet umami-packed layer that contrasts the spicy, savory chicken. For the rice, a quick par-boil with whole spices like cardamom, bay leaves, and cumin infuses some flavor, while ensuring the rice is tender enough steam after the Biryani is assembled.
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Why this recipe works
- By parboiling the rice, this Chicken Biryani can be steamed instead of boiled. This renders the chicken tender and juicy.
- Marinating the chicken and then browning it ensures it is seasoned to the core while creating new layers of flavor thanks to Maillard browning.
- Properly caramelizing the fried onions adds loads of umami, and it also lends a subtle sweetness that's the perfect contrast to the savory and spicy chicken.
Ingredients for Chicken Biryani
- Chicken - For the most flavor, I recommend using bone-in, skin-on pieces of chicken such as thighs or drumsticks. Breast meat will work in a pinch, but it won't be as flavorful, and it will get dry due to the longer cooking time of this dish.
- Aromatics - The chicken is marinated with a ginger garlic paste, along with herbs and spices. As the chicken steams, it releases all these flavors into the rice.
- Herbs - I like to use fresh herbs like cilantro (a.k.a. coriander leaves), and fresh mint leaves in my marinade for the chicken. These also make for a nice garnish to sprinkle on top of the Chicken Biryani, so be sure to chop up a little extra.
- Spices - I use ground spices like garam masala and ground cinnamon for the chicken marinade. If you can find it, Biryani masala works well, too. For the rice, I include whole spices such as green cardamom, cumin, and bay leaves. I also sometimes like to add some cloves or star anise here. The yellow color in the rice comes from saffron, but if you can't find it, turmeric or annato seed make suitable substitutes.
- Onions - Along with the chicken and rice, the third component of Biryani is fried onions, and I like to use a lot of them for deep, rich flavor.
- Ghee - Ghee is butter with the milk proteins and water removed, making it clear like oil. This is why it's also called "clarified butter." It gives you the flavor of butter without worrying about the milk solids burning.
- Chili Peppers - I usually use fresh green chilies in my marinade for the chicken to add some heat to this dish, but red chili powder will work as well.
- Rice - Biryani rice should always be made with a long-grain variety. I recommend using basmati.
Other Indian Recipes
- Butter Chicken
- Masoor Dal (Red Lentils)
- Chicken Jalfrezi
- Gobi 65 (Cauliflower 65)
FAQ
Although widely associated with Indian cuisine, Chicken Biryani is a dish that has spread across a wide swath of South Asia, reaching as far west as Iraq and as far east as Indonesia. The vast geographical area Biryani calls home has resulted in a wide variety of preparations and ingredients; however, it is typically prepared by layering seasoned chicken with rice and aromatics and steaming them together.
The name Biryani is thought to be derived from the Persian word birinj (برنج) which means "rice".
I like to serve my Chicken Biryani with cooling raita made with yogurt, mint, cilantro, and a pinch of salt, but this is also good with a variety of different chutneys. When I can afford the carbs, I also love serving biryani with a basket of fresh pillowy naan, my friend Bee over at Rasa Malaysia has a fantastic Fail-Proof Naan recipe that I'm a fan of.
Pulao (a.k.a. Pilaf), is also a rice dish that can be found in similar regions of the world as Biryani. While there's some debate as to the difference between Biryani and Pulao, the latter tends to have less meat and veggies relative to the rice, which means it's usually served as a side rather than an entree. The second big difference is that Biryani is generally layered and steamed, which creates a wonderful variation in flavor, texture, and color when mixed together.
📖 Recipe
Units
Ingredients
for chicken
- 1 tablespoon vegetable oil
- 10 grams garlic (grated)
- 10 grams ginger (grated)
- 1 serrano chili peppers (to taste, minced)
- 5 grams mint (finely chopped)
- 10 grams cilantro (finely chopped
- 1 tablespoon garam masala
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- 900 grams bone-in skin-on chicken thighs (or drumsticks)
for rice
- 6 cups water
- 2 ½ teaspoons salt
- 5 pods green cardamom (smashed)
- 1 teaspoon cumin seeds
- 1 bay leaf
- 360 grams basmati rice (~2 cups)
for onions
- 2 tablespoon ghee
- 2 medium onions (sliced thin)
for Biryani
- 1 cup reserved boiling liquid (from rice)
- ½ teaspoon saffron threads
- cilantro (for garnish)
Instructions
- To marinate the chicken for the biryani, combine the vegetable oil, garlic, ginger, chili peppers, mint, cilantro, garam masala, cinnamon and salt in a large bowl and stir together. Add the chicken pieces and toss together making sure the chicken is thoroughly coated in the marinade. Allow the chicken to marinate for at least 1 hour or up to overnight.
- In a pot wide enough to hold the chicken in a single layer, add the ghee and onions and saute the onions until they are well caramelized (15-20 minutes). Transfer the caramelized onions to a bowl and set aside.
- While the onions caramelize, prepare the rice by washing in a strainer under cold running water until the water runs clear.
- To par-boil the rice, add the water, salt, cardamom, cumin and bay leaf to a pot and bring to a boil. Add the rice and boil for 7 minutes. Drain the rice, reserving 1 cup of the liquid.
- In the pot you caramelized the onions in, add the chicken in a single layer, skin-side down. Fry until golden brown on one side (about 5 minutes). Flip the chicken over and fry the other side until golden brown. Transfer the chicken back to the bowl you marinated it in.
- To assemble the biryani, add the saffron to the rice and toss to distribute evenly. Add half the rice mixture to the bottom of the pot you browned the chicken in.
- Top the rice with the chicken in a single layer.
- Top the chicken with an even layer of caramelized onions.
- Finish putting together the Biryani by adding the rest of the rice in an even layer. Add 1 cup of reserved liquid from boiling the rice. Cover the pot with a lid and put the pot on the stove over medium heat and set the timer for 20 minutes. When you can see steam escaping from under the lid, turn down the heat to low and continue cooking until the timer goes off and then turn off the heat.
- Without opening the lid, set the timer for another 10 minutes to steam the biryani.
- Mix the Chicken Biryani together and then transfer to a serving platter. Garnish with fresh cilantro and serve.
ML says
Loved it! I have tried several recipes and this is my favorite by far. Very close to the biryani I get at my favorite Indian restaurant in Dallas.
Marc Matsumoto says
I'm happy to hear you enjoyed this! Thank you for taking the time to let me know!
YLK says
Video pleeeeeease
Marc Matsumoto says
Thanks for the suggestion!
Phyllis says
Can I make this in a Ipot. Do you have the recipe
Marc Matsumoto says
Hi Phyllis, what is an lpot? The recipe is below the headnotes you can get to it from the top of the page by clicking the "Recipe" button.
Creative publish says
Thanks for sharing this amazing recipe
Marc says
You're welcome!
Debbie says
Hi I would like to try this recipe looks delicious. I live in australia so we use metric cups(250ml cup). Please advise the amount of water I would need for the rice, or should I just use the metric cup.
Thanks so much
Marc Matsumoto says
Thanks Debbie! All volumetric measurements on this site are given in US cups (1 US cup = 237ml). For the parboiling it won't make a difference, but for steaming the rice you might want to remove about a tablespoon (15ml) of water from your metric cups. I hope you enjoy this!
Alexa Wolberg says
Thanks for the great recipe! I made it yesterday and it turns out so delicious. Everybody at home liked it!
I found the same recipe, only dietary, I advise https://topfood.club/en/reczeptyi/healthy-diet-plan/healthy-lunch/raw-vegan-couscous-salad.html
videosmylive says
Nice recipe 🐔 biryani
Alexa Wolberg says
I think this may be my new favorite recipe from this site! Made it last night and it was delicious. It was the first time my husband enjoyed! I found the same recipe, only dietary, I advise https://topfood.club/en/reczeptyi/healthy-diet-plan/healthy-lunch/raw-vegan-couscous-salad.html
vinyljunkee says
Hi - This is delicious. What is the dip or condiment you are showing in several photos with the Biryani? THank you.
Marc Matsumoto says
Hi vinyljunkee, it's explained in more detail in the FAQ, but it's a mint raita.
yuvi says
i tried your recipes its tastes awesome.thank you
Marc Matsumoto says
You're welcome, I'm so glad to hear you enjoyed it!
Vikram Raj says
Nicely explained!!.....I love eating chicken biryani although i am a fitness trainer and am very strict at my diet
Marc Matsumoto says
Thanks Vikram!
sohbet says
you feel like nusr-et te i tried this while eating and it is very successful
CenturyFoods says
Thanks for such a delicious looking and amazing biryani recipe. Very helpful as i love eating biryani. Thanks again for the content.
Marc Matsumoto says
You're welcome!
Helen Jones says
Thanks for sharing an informative post about chicken biryani. I had tasted some awesome Indian foods at Kulcha King last night and I never though that Indian foods like biryani, kulcha and kebab can taste that good. We even paid less because they offered us some discounts.
Marc Matsumoto says
You're welcome Helen, thanks for sharing your restaurant recommendation!
Carol Taylor says
I made this for friends it was a great success
So delicious will be making it again and again
Marc Matsumoto says
Hi Carol, I'm glad to hear you and your friends enjoyed it! I have many other recipes on this site, so I hope you check some of them out 😉
MELISSA MATHIAS says
Wow! This was awesome and really yummy!!This recipe really took the stress out of making the mighty biryani by being so easy! You made me look like a goddess of the kitchen today Marc, both hubby and kids are cleaning out the plates as we speak and going back in for seconds. Many thanks for the great recipe 😘🙏
Marc Matsumoto says
Hi Melissa, I'm so glad to hear you and your family enjoyed it! This is one of my favorites. We have over 1000 other recipes on here that should be able to keep up your winning streak, so I hope you check some of them out 😉
supriya kutty says
Chicken Biryani is a symbol of excellence atleast in our family when you make it right. With the methods that you have shared I am quite confident I will make it As it seems very tasty.
Danielle says
Hello, I'm planning on trying this recipe soon, i'm wondering about the spice level. I'm new to cooking Indian food
Marc Matsumoto says
Hi Danielle, welcome! By "spice level" I'm going to assume you mean heat as opposed to the taste of the spice. If that's the case, the only spicy ingredient in this are the Serrano chiles (8000-23,000 Scoville Heat Units), so if you don't want it too spicy you can substitute a pepper that has less heat like Jalapeños (2500-8000 SHU), Anaheim chilies(500-1500 SHU), or even green bell peppers(0 SHU).
Danielle says
Well when I order takeout I usually go with medium, and I’m trying to get to that level?
Marc Matsumoto says
Hi Danielle, unfortunately spicy levels aren't regulated, so medium for one place might be mild for another (i.e. even shop decides what to call their spice level). If you want to be on the safe side, use a mild chili like Anaheim's or green bell peppers. You can always add hot sauce later to spice things up.
Traci says
I made this tonight and it was everything I had hoped it would be! Even my non-Indian food loving husband enjoyed this dish (and went back for seconds). I am looking forward to eating the leftovers tomorrow for lunch. Thanks for a great, easy recipe!!
Marc Matsumoto says
You're welcome Traci, I'm glad to hear you enjoyed it! Thanks for stopping by to let me know😀
Jon says
Thanks for your recipes, I enjoy them
Marc Matsumoto says
You're welcome!
Laura says
I added star anise to the rice water and baked in the oven instead of cooking on the stove top and this dish was so flavorful and unique. Absolutely delicious!
Marc Matsumoto says
Hi Laura, I'm glad to hear you enjoyed it! Adding Star Anise is a great idea, I'm going to have to try that next time I make this!
Judy says
Oh this was yummy! So many flavors. It did take me a good chunk of my afternoon to complete it, but it was worth it. Won't make often due to that, but can't wait to have the leftovers for dinner tonight.
eatfrysmith says
what is the purpose of serrano chili? Where do I find serrano chili?
Marc Matsumoto says
Hi eatfrysmith, it's to add heat, I suggested Serrano's because they're more potent than Jalapeños and are widely available in the US, but if you live somewhere else and they are not available, you can use any spicy chili pepper.
AJ S says
Looking forward to trying this! What if you can’t fit the chicken in a single layer in your widest pot?
Marc Matsumoto says
Hi AJ, when you put it on your rice, it's okay if it doesn't fit in a single layer, however you're going to want to brown them in a single layer, so I'd recommend browning them in batches. Once you've browned the chicken, you can then layer the chicken staggered (so that one edge is overlapping the one behind it), so you can get them all to fit. I hope you enjoy it!
Jamie says
Would love to try this, but I don't know the equivalent U.S. measurements for grams. Why is this recipe in both grams and tsp./Tbsp?
Marc Matsumoto says
Hi Jamie, volumetric measurements (cups, teaspoons, milliliters, etc) for liquids. Weight measurements (grams, pounds, etc) are for measuring anything that can't (or shouldn't be measured with volume). Please use the "US Imperial" button in the recipe card to convert the measurements into US measurements.
Anna says
This was incredible! Best thing I've ever made. My husband said he thought he was at a restaurant. Thank you so much for a wonderful recipe!
Marc Matsumoto says
Hi Anna, I'm so glad to hear you enjoyed it! We have a lot of other great recipes on here so I hope you'll try some of them out😉
Shaswati Patra says
I am an Indian and I love biryani. I know the recipe of biryani.your chicken biryani contains all the things that it needs.
Thanks for sharing this recipe.. 🙂 😊
Jyothsna says
Hii,
I tried this biriyani in pressure cooker and came out well. I didnt had mint but still it was yummy.. thank you for the recipe
Marc Matsumoto says
Hi Jyothsna, I've never thought of trying to do it in a pressure cooker, but I'm glad to hear it worked out!
Mahendran says
How many whistle?
Susan D. says
I am so glad I came across this recipe, absolutely delicious! The little that was left over for the next day tasted even better! Thank you for the inspiration, I am truly hooked!
Marc Matsumoto says
Hi Susan, I'm so glad to hear you enjoyed it! I'm doing another one of my Indian favorites (Chicken Jalfrezi) on 10/25, so I hope you'll stop by to check it out😀
Lorene says
I just finished making your kimchi fried rice recipe and really enjoyed it. Plus the recipe was so easy. Now looking at this biryani recipe it's the first time I've seen a recipe for it that doesn't look entirely complicated, like, I could actually manage to make this!
Marc Matsumoto says
Hi Lorene, thanks for noticing! So much of traditional cooking is based on myth so I try and find areas to make cooking more efficient without sacrificing taste. 😃 I hope you enjoy this!
Nicole T says
I don't love the taste of saffron but the color is so lovely. Would it be okay if not totally authentic to use turmeric in its place to color and flavor the rice??
Marc Matsumoto says
Hi Nicole, yep that should work fine. Just be careful not to add too much as turmeric can be bitter.
Mehnaz Lakha says
Use orange food colouring instead.
Turmeric gives a curry taste.. you don’t want that in bhiryani
Mercedes says
Excellent recipe. Family and friends loved it. To measurements of the ingredients and the cooking process and time was perfect. you have a nice recipe thanks.
Jessica Pu says
Is it possible to use ground cardamom instead of whole, smashed cardamom for par-boiling the rice? Can jasmine rice be substituted? Thanks!
Marc Matsumoto says
Hi Jessica, yep ground cardamom will work, but it's quite a bit more potent than the whole kind, so you won't want to add a ton. As for the rice, I think jasmine should work, but I've never tried it so no guarantees.
Jennifer says
Jasmine uses less water to cook so that will figure in or your rice will be mush.
Anita Gomez says
Hello
I love how simple this recipe is and have made it 3x however somehow the rice is mushy everytime ive tried this. Pls help what am i doing wrong!!!
Marc Matsumoto says
Hi Anita, I'm sorry to hear it hasn't worked out. There are a couple of possibilities. The first is that I noticed you're in the UK. All the volumetric measurements (cups) are US cups, so 1 cup = 237ml. If that's not the issue, then please check the type of rice you're using. The recipe is written for regular basmati rice. If you are using a "quick cook" type of rice, it will not work. I hope that helps.
Kunal says
Once the first boil comes remove some rice which will go at the Botton layer, remove the remaining when 80 percent cooked. Give dum. Don't add water. When chicken starts to cook the moisture will cook the rice. This is what I do
Nish Krish says
Before par boiling the rice, roast the Rice spices In one tbs ghee. This will release the aroma of the spices. Now add the Uncooked washed and drained rice and roast for a few minutes. Then add water and cook rice. This will prevent it from getting mushy.
Abhinav says
I love this recipe. I tried this recipe at home. And my family members also love this recipe. Such a wonderful and yummy biryani ever.
Marc Matsumoto says
Hi Abhinav, I'm so glad to hear you and your family enjoyed this. Thank you for stopping by to let me know!
Sharky says
Don't transfer cooked chicken back to the bowl you marinated the chicken in like he says in Step 5 without cleaning the bowl first. That'll get you sick.
Marc Matsumoto says
Hi Sharky, the chicken gets cooked again with the rice, so there is no danger in using the same bowl. Of course if it makes you feel better, you can wash out the bowl, but you're going to end up with raw chicken juices in the bowl anyway as the chicken is not fully cooked at this stage.
Judy says
Well, since it’s then taken out and put in pan with rice and steamed, no it won’t. Lol.
Neera says
I tried indian chicken Biryani, it is yummy. thank u so much chef for sharing recipe.
Marc Matsumoto says
Hi Neera, I'm so glad to hear you enjoyed it! Thanks for taking the time to let me know!