Authentic Chicken Biryani
Learn how to make authentic chicken biryani with fragrant basmati rice, tender chicken, and aromatic spices. A traditional halal recipe perfect for family gatherings.
Authentic Chicken Biryani
Why This Recipe Works
What sets this biryani apart is the dum cooking method—a slow-cooking technique where the pot is sealed to trap steam, allowing the rice and chicken to cook in their own aromatic vapors. This creates layers of flavor that simply can't be achieved with quick cooking methods.
Halal Cooking Tips
This recipe is 100% halal-certified. Make sure to source your chicken from a trusted halal butcher, and ensure all your spices and ingredients are properly labeled as halal.
Ingredient Spotlight: Basmati Rice
The soul of any great biryani lies in its rice. Aged basmati rice is essential—it has a lower moisture content, which means the grains remain separate and fluffy when cooked.
Common Mistakes to Avoid
- Overcooking the rice: Parboil until it's 70% done—it will finish cooking during the dum process.
- Skipping the marination: Give your chicken at least 30 minutes to absorb those flavors.
- Using too much water: The steam from the chicken and the moisture from the rice are usually enough.
Ingredients
For the Chicken Marinade:
- •1 kg chicken, cut into pieces (halal certified)
- •1 cup plain yogurt
- •2 tsp ginger-garlic paste
- •1 tsp turmeric powder
- •2 tsp biryani masala
- •1 tsp red chili powder
- •Salt to taste
For the Rice:
- •3 cups basmati rice, soaked for 30 minutes
- •Whole spices: 2 bay leaves, 4 green cardamom, 4 cloves, 1 cinnamon stick
- •Salt to taste
For Layering:
- •2 large onions, thinly sliced and fried until golden
- •4 tomatoes, chopped
- •4 tbsp ghee (halal)
- •Fresh coriander and mint leaves, chopped
- •1/4 tsp saffron soaked in 1/4 cup warm milk
Instructions
- 1
In a large bowl, combine chicken with yogurt, ginger-garlic paste, turmeric, biryani masala, chili powder, and salt. Mix well and marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
- 2
Rinse the soaked basmati rice until water runs clear. In a large pot, bring water to a boil with whole spices and salt. Add rice and parboil until 70% cooked (rice should still have a slight bite). Drain and set aside.
- 3
In a heavy-bottomed pan, heat 2 tbsp ghee and fry sliced onions until golden brown and crispy. Remove half for garnish.
- 4
In the same pan with remaining onions, add marinated chicken and chopped tomatoes. Cook on medium-high heat for 10-12 minutes until chicken is partially cooked and oil separates.
- 5
Reduce heat to low. Layer half of the parboiled rice over the chicken. Sprinkle with half of the fresh coriander, mint, reserved fried onions, and saffron milk. Add the remaining rice as the second layer.
- 6
Top with remaining herbs, fried onions, saffron milk, and drizzle with 2 tbsp ghee.
- 7
Cover the pot with aluminum foil, then place a tight-fitting lid on top. Cook on high heat for 3-4 minutes, then reduce to lowest heat and cook for 25-30 minutes (dum cooking).
- 8
Turn off heat and let it rest for 5 minutes. Gently fluff and mix the biryani before serving. Serve hot with raita, salad, and pickles.
Chef's Notes & Tips
- •**Make Ahead:** You can marinate the chicken up to 24 hours in advance for deeper flavor.
- •**Substitutions:** No ghee? Use halal butter or vegetable oil. Need a quicker version? Use pre-fried onions (available at South Asian stores).
- •**Storage:** Leftovers keep well in the refrigerator for up to 3 days. Reheat gently with a splash of water.
- •**Pro Tip:** If you don`t have a heavy-bottomed pot, place a tawa (griddle) under your pot during dum to prevent burning.
Nutrition Information (per serving)
520
Calories
35g
Protein
65g
Carbs
12g
Fat