Chicken Biryani Recipe

Name: Chicken Biryani Recipe (Easy, Step by Step Pictures + Video)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 500 grams Chicken (bone-in); 1/2 cup Curd; 1 tsp Chilli powder; 1 tsp Garam masala powder; 1 tbsp Ginger garlic paste; Salt to taste; 1 tbsp Fennel Seeds; 1 stick Cinnamon; 6 no Cardamom; 2 no Mace; 1 no Star Anise; 2 no Cloves; 2 tbsp Ghee; 3 tbsp Coconut Oil; 2 large Onion (sliced thinly); 3 no Green Chillies (slit ); 3 tbsp Ginger Garlic Paste; 2 tsp Chilli Powder; 2 tsp Coriander powder; 1 tsp Turmeric Powder; 2 cups Basmati Rice; 1 tsp Ghee; 1/2 cup Coriander Leaves (chopped finely); 1/2 cup Mint Leaves (chopped finely); 1 cup Coconut Milk; 2 cups Water; Salt to taste

Last Updated On: Jan 9, 2026 by Aarthi

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Chicken biryani Recipe, This is one of the most popular and favourite dish all over the world. It is one of the most loved rice and meat dish that originated from Indian sub-continent. Traditional chicken dum biryani which has a fragrance which is so inviting is made by layering rice and marinated chicken that is flavoured with whole spices, herbs like mint and coriander leaves, curd and ghee. Every household has their unique way of making this dish. Learn how to make the perfect aromatic chicken biryani with all my tips and tricks. Make sure you make some refreshing raita, mirchi salan or tomato salan.

Chicken Biryani

Biryani takes in our Sunday lunch menu often. Each time I experiment different variations of it. Here I am documenting three different, successful, fail-proof method of making the classic traditional chicken biryani so you have the option to choose a recipe that suits your needs.

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About Chicken Biryani
Chicken Biryani Ingredients
Homemade Biryani Masala Powder
Step by Step Pictures
Instant Pot Chicken Biryani
Expert Tips
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About Chicken Biryani

Biryani is one of the most loved dish all over the world. Biryani is made with marinated meat like chicken, mutton, fragrant basmati rice, whole spices, coriander leaves, mint leaves, fried onions, fried nuts and raisins and lots of ghee. It has an aroma that is so unique to the authentic biryani.

Chicken biryani is the popular variety of biryani which is made with tender pieces of chicken marinated with yogurt, spices, fresh garam masala, coriander, mint and lemon juice. Biryani can be made many different style.

The most authentic biryani is Chicken Dum Biryani and it cannot be matched by anything else. It is cooked in Dum Pukht which means the pot is sealed tight using wheat flour dough and lid. The whole pot is steam cooked over low flame. It is also known as kachi biryani.

My Chicken Biryani Recipe

Chicken dum biryani involves different steps which can be elaborate and time consuming which I make only during weekends. But during busy weekdays when I crave for chicken biryani, I make them different ways using pressure cooker or instant pot.

The main flavouring for this biryani comes from the masala which we make. It is a homemade spice mix which smell so heavenly. Make sure you check my other biryani recipes starting from pressure cooker chicken biryani to hyderabadi mutton biryani. Best accompaniment for this biryani would be raita.

Chicken Biryani Ingredients

Basmati Rice - the most essential and important ingredient in making biryani is rice. Try to find the finest quality basmati rice that you can afford. Better the quality of rice, better the aroma will be. Instead of basmati you can use seera samba rice. check notes for details.

Chicken - for making biryani, use chicken with bone-in and skins-removed. Try and use medium size chicken for this recipe which cooks faster and stays juicy.

Onion - onions are used in making masala and fried till crispy to add finishing touch to the biryani. These fried onions are called as birista which adds sweetness to the biryani.

Ginger & Garlic - this duo of ingredients gives the biryani aroma. Fresh ginger and garlic is ground and used.

Whole Spices - cinnamon, cloves, fennel seeds, cumin seeds, bay leaf, cardamom is used. Whole spices are tempered in ghee and also these spices are dry roasted and ground to form fresh biryani masala which elevates your regular biryani to next level.

Fresh Herbs - lots of chopped coriander leaves and mint leaves adds the aroma.

Spice powders - a combination of chilli powder, coriander powder, turmeric powder, garam masala powder is used in biryani.

Curd - curd adds the tanginess which a biryani requires. it also makes the chicken super tender.

Ghee or Oil - you can use a combination of both for making biryani.

Optional Ingredients - optional ingredients like coconut milk, fried cashews, raisins, fresh ground masala (shared in stove top method) can be used.

Homemade Biryani Masala Powder

In this chicken biryani recipe I have used a combination of regular masala powders like chilli powder, coriander powder and garam masala powder. But instead of using these spices you can add biryani masala powder instead. I have shared a detailed recipe for homemade biryani masala. You have to dry roast all these whole spices and grind them to a powder.

Ingredients for Biryani Masala Powder

1 stick Cinnamon
2 teaspoon Fennel Seeds
1 teaspoon Cumin Seeds
2 Bay Leaf
5 Green Cardamom
1 Black Cardamom
4 Cloves
2 Mace
4 Kalpasi
3 tablespoon Coriander Seeds
4 Dry Red Chilli
1 Star Anise
1 teaspoon Whole Black Pepper

chicken biryani served with onion raita, sliced tomatoes and lemon wedges

Why This Recipe Works?

Easy to Make - chicken biryani ingredients are readily available including onions, tomatoes, ginger, garlic, fresh herbs, whole spices, rice, chicken. These ingredients are our pantry and fridge staple. All the three methods shared in this recipe takes less than 1 hour to make.

Adaptable - chicken biryani is a emotion, whenever you are craving for a steaming plate of chicken biryani you should be able to make it easily. This recipe has three version of making the best flavourful biryani with easy instructions so anyone can cook.

Flavourful Biryani with Best Results - The fresh ground masala and whole spices make this biryani so flavourful so there is no more mushy rice.

Step by Step Pictures

Marinating Chicken

1)Take 500 grams of cleaned chicken in a bowl. I am using skinless and bone-in chicken. Make sure you cut the chicken into medium pieces which cooks fast and stays moist. To the cleaned chicken, add in curd, salt, chilli powder, garam masala powder and ginger garlic paste. Mix well and set aside to marinate for at least 30 minutes.

marinate chicken with curd, ginger, garlic, salt and spice powders

Soaking Basmati Rice

2) While the chicken is marinating. Wash 2 cups of basmati rice multiple times till water runs clear. Cover with fresh cold water and let it soak for 30 minutes.

soak basmati rice in water for 30 minutes

Making Fresh Biryani Masala

3)Take fennel seeds, cinnamon, cloves, cardamom, mace, star anise in a blender and powder till coarse. This is your fresh masala for biryani.

Pro tip: I didn't toast my whole spices before grinding. But you can dry roast the whole spices for few minutes in a pan and grind for more pungent flavour.

grind whole spices in a blender this is garam masala

Making Biryani Base

4)Heat coconut oil and ghee in a kadai. Add in sliced onions and slit green chillies. Saute them till light golden in colour.

5)Add in freshly ground ginger and garlic paste. Saute the ginger and garlic till raw smell leaves. It will take around 2 minutes.

6)Add in chilli powder, coriander powder, turmeric powder and fresh garam masala powder.

7)Saute the spice powders with onion for few seconds.

Cooking chicken

8)once masala is cooked, add in the marinated chicken.

9)Saute the marinated chicken in the masala for at least 6 to 8 minutes. The chicken will be half cooked at this point.

10) Take this chicken masala in a heavy bottom pan.

Roasting Rice

11)In the same pan in which you made the chicken masala. Add a tablespoon of ghee.

12)Add in the 2 cups of soaked strained rice. Roast the rice for few minutes till it turns toasty and light golden in colour.

add basmati rice and roast for few minutes

13)Add in the roasted rice over the chicken masala which is kept in the pan.

Cooking Chicken Biryani

14)Add in chopped coriander and mint leaves.

15)Pour in 1 cup of coconut milk. This is optional. You can use water instead of coconut milk.

16)Pour in 2 cups of water.

17)Add salt to taste.

18)Bring this to a full boil. Once it starts boiling, allow it to boil for 5 minutes. Give it one good stir. cover with a tight fitting lid.

19)Reduce the heat to low and Cook on low heat for 15 minutes. Now the rice must be cooked. Turn off the heat and Let it stay for 10 minutes. Now gently fluff the rice with a fork.

21) Serve.

Instant Pot Chicken Biryani

Many people prefer to use instant pot to cook chicken biryani or any rice dish these days. It is so easy to use and following this method to make any rice dish like pulao, biryani is fail proof.

Marinate chicken as mentioned in any of the recipe. Wash and soak basmati rice for 30 minutes.
Set instant pot mode to saute. Pour oil into the instant pot. Add in whole spices and let them sizzle. Add in onions and saute till golden. Add in chicken and saute for 5 to 10 mins. Add in strained rice, spice powders, salt and water and mix well.
Now set the mode to pressure cook mode, set timer to 6 minutes. Let it cook. Once the timer is up, it will automatically change to keep warm | low. Leave the pressure to release manually for 11 minutes. Now lift the quick release vent so the excess steam can release.
Open the instant pot and mix the rice gently. Serve.

Expert Tips

Which Rice to Choose?

Finest quality basmati rice is preferred for making biryani. High quality rice gives you better flavour and aroma for biryani. I prefer to use India Gate Classic, Daawat biryani rice for my biryani. Whichever rice you choose, make sure it is aromatic.

Always wash basmati rice multiple times until water runs clear. Soak basmati rice in water for at least 30 minutes. Washing and soaking rice removes excess starch from the rice, softens rice which in turn makes biryani fluffier.

Instead of basmati, you can opt for seera samba rice which is more traditional rice for making biryani in South India. One of the most popular thalappakatti biryani is made with seera sambar rice.

About Chicken

I prefer tender cuts of chicken for making biryani. Opt for chicken with bone-in and skins removed for moist chicken. Whenever I buy chicken for biryani, I ask the butcher to cut it into medium size (not so big - not so small) which make sure the chicken absorbs the flavour better.

Water Ratio for Rice

Many people struggle to get their biryani rice fluffy. Sometimes overcooking may result in rice getting mushy. It can be avoided by the correct water to rice proportion and proper cooking technique. Here are the water ratio for the rice.

Basmati Rice - Use 1.5 cups of water to 1 cup of basmati rice (soaked for 30 minutes). 1.25 cup of water to 1 cup of basmati rice (soaked for 1 hour)

Seera Samba Rice - For 1 cup of seera samba rice (soaked 30 minutes) use 2 cups of water.

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If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.

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About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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