I know there are SO many chicken biryani recipes out there and you are probably getting tired of looking for one recipe that you can stick to.

However, look no further you have found THE chicken biryani recipe of the century. The fragrant aromas, the vibrant colours, and the fluffy rice are all bound together by the zing of heat and spices. What more could you ever want?!

Biryani is definitely one of my most requested recipes and a lot of my viewers on YouTube and TikTok have asked for this recipe, so here it is! I love all types of biryanis whether it is lamb biryani or chicken biryani or even vegetable biryani.

Chicken biryani is made by layering chicken, parboiled rice, fried onions, and coriander.

Once layered in a single pot the chicken biryani is cooked by a process called dum, which involves cooking the biryani until completion on low heat.

The lid is kept on the whole time during this process to allow the steam to build up and cook the biryani to perfection.

One of the best things about biryani is that even the leftovers taste great! This makes it especially great for families who don’t have the time (or energy!) to cook every day.

You can simply make a large pot of biryani and reserve it for the next day. The biryani will not lose ANY of its distinct flavour and delicious taste and it will be guaranteed to still be devoured.

Biryani can often be seen as quite complicated and people often shy away from cooking biryani from scratch. However, I guarantee you that with this chicken biryani recipe you will feel like you are able to conquer any Indian recipe.

Chicken biryani is the perfect classic pairing that has invaded culinary culture all around the world.

The boiled rice forms fluffy layers with vibrant colours surrounded by cuts of succulent chicken that are bursting with flavour from the array of spices and herbs. If you ever need some dinner inspiration, then chicken biryani is the choice to make.

It is an aromatic and fragrant dinner dish loaded with spicy chicken, fried onions and flavourful saffron rice that tastes so good that it can still be served up even a few days later.

My chicken biryani recipe will help you to turn a challenging and demanding dish into a meal so simple to make that you will want to make it time and time again.

Here are some more recipes for you to enjoy! If you like them don’t forget to rate them and leave a comment.

• Nandos Spicy Rice
• Chicken Pulao
• Mutton Pulao
• Mint Raita
• Keema Pulao

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Chicken Biryani

by Nabeela Kauser

What isn’t to love about this chicken biryani recipe? The fragrant aromas, the vibrant colours, the fluffy rice all bound together by the zing of heat and spices. Even beginners will fall in love with this chicken biryani recipe.

5 from 15 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Indian

Servings 8 servings

Calories 597 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 100 ml Olive Oil
• ▢ 2 Bay Leaf
• ▢ 1 tsp Peppercorn
• ▢ 5 Inch Cinnamon
• ▢ 1 tsp Cloves Laung
• ▢ 3 Black Cardamom
• ▢ 10 Green Cardamoms
• ▢ 1 kg Chicken
• ▢ 2 Onions
• ▢ 3 Tomatoes
• ▢ 2 tsp Garlic Paste
• ▢ 2 tsp Ginger Paste
• ▢ 2 tsp Garam Masala
• ▢ 2 tsp Chilli Powder
• ▢ 1 tsp Black Pepper
• ▢ 2 tsp Turmeric Powder Haldi
• ▢ 1 tsp Salt
• ▢ 4 Potatoes
• ▢ 100 g Yoghurt
• ▢ 1 tsp Cumin Powder Jeera
• ▢ 4 Green Chillies
• ▢ Onions Fried
• ▢ 1 handful Coriander
• ▢ 500 g Rice Basmati

Instructions

• Rinse the rice in cold water then leave to soak and set aside
• In a large saucepan bring a pot of water to a boil then drain the rice and add to the pan before giving it a stir to spread the rice in the pan
• Allow the rice to gently simmer for 12-15 minutes until 80% cooked – at this point the rice grains should have expanded but they will still be relatively hard
• As the rice is cooking in a large pan heat up the oil on medium heat until hot
• Add the bay leaves, black peppercorns, cinnamon, cloves, black cardamom, and green cardamoms then sauté the whole spices for 1 minutes until fragrant
• Reduce the heat to medium and add the chicken, the finely diced onions and the chopped tomatoes then cook for 3-4 minutes until the onions are soft and translucent in colour
• Add the ginger paste, garlic paste, garam masala, chilli powder, black pepper, turmeric powder, and salt then cook the spices for 5-7 minutes
• As the spices are cooking peel the potatoes and cut into bite-size chunks then add into pan and cook for 10-15 minutes
• Add the yoghurt and stir immediately to prevent it from curdling then cook for 10-15 minutes
• Add the cumin seeds, green chillies, fried onions, and coriander then mix
• Drain the parboiled rice and layer on top of the chicken masala followed by some fried onions and finely chopped fresh coriander
• Cover with a lid then reduce the heat to low and allow to cook for 10-12 minutes
• Remove the lid and gently mix the chicken masala and rice together – ensure that you mix slowly to not mush the rice
• Serve immediately on its own or alongside some raita!

Video

Notes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 597kcalCarbohydrates: 80gProtein: 20gFat: 22gSaturated Fat: 5gTrans Fat: 0.1gCholesterol: 47mgSodium: 437mgPotassium: 888mgFiber: 7gSugar: 5gVitamin A: 677IUVitamin C: 34mgVitamin D: 0.1µgCalcium: 94mgIron: 3mg

Keyword Biryani, Cooking, Dinner, Rice, Spicy

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