Chicken Biryani Recipe

When I lift the lid of a pot of Chicken Dum Biryani, the first thing that hits me is the warm dum pukht aroma. Steam carries the scent of saffron, ghee, and whole spices straight to the table. That smell alone tells you the rice is cooked right and the chicken is tender.

This guide covers two methods. A Simple One Pot Method works well for beginners. An Authentic Restaurant Style Pakki Dum method suits those who want deeper flavor and classic layering.

Ingredients Needed

Below is the complete ingredient list for authentic Chicken Biryani, grouped for clarity.

For the Chicken Marinade

• ½ kg chicken, skinless, bone in or boneless, cut into large pieces such as thighs, drumsticks, or legs
• 3 tablespoons plain yogurt, thick and fresh
• 1¼ tablespoons ginger garlic paste, made from 1 inch ginger and 4 garlic cloves crushed
• ½ to ¾ teaspoon salt, adjust to taste
• ¼ teaspoon turmeric powder
• ½ to 1 teaspoon red chili powder or mild paprika
• ½ to 1 tablespoon garam masala or biryani masala
• 1 tablespoon lemon juice, optional but brightens flavor

Whole Spices for Aroma

You can skip some if unavailable, but they add depth.

• 1 bay leaf
• 4 green cardamoms
• 6 cloves
• 1 inch cinnamon stick
• 1 star anise
• ¾ teaspoon shahi jeera, or use cumin as a substitute
• 1 small strand mace, optional

For the Rice and Layering

• 2 cups aged basmati rice, rinse and soak before cooking
• 2 tablespoons ghee or neutral oil
• 1 large onion, thinly sliced
• ¼ to ½ cup fresh mint leaves, finely chopped
• 1 green chili, slit or chopped
• ¼ cup plain yogurt
• ¼ to ½ teaspoon red chili powder, optional for extra heat
• 1 teaspoon garam masala or biryani masala
• 3 cups water for pressure cooker method, 3½ cups if using a regular pot
• ¾ teaspoon salt to mix into the water
• 2 tablespoons fried onions, optional garnish
• A pinch of saffron soaked in 2 tablespoons hot milk, optional but gives rich color and aroma

Each ingredient plays a role. Aged basmati gives long grains. Yogurt keeps the chicken soft. Whole spices release fragrance into the rice. Together, they build the signature taste of classic Hyderabadi Biryani and Pakistani Biryani.

How to Make Chicken Biryani

Before you begin, soak the rice for 30 minutes and marinate the chicken for at least 1 hour. Longer marination, up to overnight in the fridge, gives better flavor.

Preparation

1. Prepare the marinade.
   In a large bowl, add yogurt, ginger garlic paste, salt, turmeric, red chili powder, garam masala, and lemon juice. Mix until smooth. Taste the mixture. Adjust salt and spice if needed. The marinade should taste slightly bold since it will season the rice too.
2. Prepare the chicken.
   Make a few shallow cuts on each chicken piece. This helps the spices go deeper. Add the chicken to the marinade and coat every piece well. Cover and rest for at least 1 hour. If refrigerating overnight, bring it close to room temperature before cooking.
3. Wash and soak the rice.
   Rinse aged basmati rice three times until the water runs mostly clear. This removes excess starch and keeps grains separate. Soak for 30 minutes. Drain completely in a colander before use.

Cooking the Chicken Base

4. Heat the fat.
   Place a heavy bottom pot or pressure cooker on medium heat. Add ghee or oil. Let it warm fully.
5. Add whole spices.
   Add bay leaf, cardamom, cloves, cinnamon, star anise, shahi jeera, and mace. Let them sizzle for a few seconds. This step releases aroma into the fat, which builds the flavor base.
6. Brown the onions.
   Add sliced onions. Cook on medium heat, stirring often, until they turn light golden brown. Do not rush this step. Even browning adds sweetness and depth.
7. Cook the marinated chicken.
   Add the marinated chicken along with all the marinade. Cook on medium heat for about 5 minutes, stirring gently, until the outside turns pale and slightly firm.
8. Cover and soften.
   Reduce heat to low. Cover and cook until the chicken becomes tender. Stir once or twice to prevent sticking. If excess moisture remains, cook uncovered for a few minutes until the gravy thickens and lightly coats the chicken.
9. Season and build flavor.
   Taste and adjust salt if needed. Add plain yogurt, half of the chopped mint, green chili, extra red chili powder if using, and garam masala. Mix well. The mixture should be moist but not watery.

Layering and Cooking

10. Spread the chicken evenly.
    Flatten the cooked chicken mixture into an even layer at the bottom of the pot. This forms the flavor base.
11. Add the rice layer.
    Spread the drained rice evenly over the chicken. Do not mix. Keep it as a distinct layer.
12. Prepare the hot salted water.
    In a separate pot, bring water to a rolling boil. Add salt and stir. Taste the water. It should taste slightly salty, similar to mild sea water. This step seasons the rice properly.
13. Pour the water.
    Gently pour about 2 cups of hot water along the sides of the pot so the layers stay intact. Pour the remaining water evenly on top of the rice. The rice should be just submerged.
14. Finish the top layer.
    Level the rice gently if needed. Sprinkle remaining mint leaves. Add fried onions and saffron milk if using. These add aroma and color.

Pot Method

15. Cook on medium heat.
    Cover the pot tightly. Cook on medium heat until the water starts bubbling inside. Then reduce to low heat and cook until the rice is fully done but still grainy. This may take around 15 minutes, depending on your stove and rice type.
16. Check doneness.
    If rice feels undercooked and no water remains at the bottom, sprinkle ¼ to ½ cup boiling water over the top. Cover and cook for a few more minutes. Avoid cold water, as it stops the cooking process.

Pressure Cooker Method

17. Seal and cook.
    Cover the cooker and place the whistle. Cook on medium high heat until you hear one whistle.
18. Rest naturally.
    Turn off the heat immediately and move the cooker off the burner. Let the pressure drop on its own. Do not force release.

Final Step

19. Fluff and serve.
    Use a fork to gently fluff from the sides. Serve by scooping from top to bottom so each portion has both rice and chicken.

Enjoy your Chicken Dum Biryani with onion raita, sliced vegetables, papad, or warm shorba for a complete meal.

Expert Tips for the Perfect Biryani

Rice Texture Matters Most

Never skip soaking the basmati rice. Soaking allows the grains to absorb water before cooking. This helps them expand evenly and stay long after steaming. If you cook dry rice directly, it often breaks or turns sticky.

Always drain the rice fully after soaking. Extra water can disturb the final texture.

Get the Water Ratio Right

Too much water makes the rice soft and clumpy. Too little leaves hard centers. If you find the rice slightly undercooked at the end, sprinkle boiling water ¼ cup at a time. Cover and cook on low heat. Never add cold water because it stops the cooking process and affects texture.

Do the Salt Test

When boiling water for layering, taste it before pouring. The water should taste slightly salty, similar to light sea water. This step seasons the rice from inside. If the water is bland, the final biryani will taste flat even if the chicken is well spiced.

Use a Heavy Bottom Pot

A thick pot spreads heat evenly and reduces the risk of burning at the bottom. If your pot is thin, place a flat tawa under it during dum cooking. This creates gentle heat and protects the rice.

Rest Before Serving

After cooking, let the biryani rest for at least 10 minutes. Resting allows steam to settle and flavors to blend. Fluff gently with a fork, not a spoon, to keep the grains separate and intact.

Troubleshooting Common Issues

Burnt Bottom Layer

If the bottom layer turns dark or burnt, the heat was likely too high. Next time, cook on low heat during the final dum stage. Use a heavy bottom pot to spread heat evenly. You can also place a flat tawa under the pot to create gentle indirect heat.

If burning happens, do not scrape the bottom. Carefully lift the top rice and chicken into another dish without disturbing the burnt layer.

Rice Turned Mushy

Mushy rice usually happens due to too much water or overcooking. Always soak and drain the rice well. Measure water carefully. During dum cooking, keep the flame low once the water starts bubbling.

If the rice is slightly soft but not fully mashed, spread it on a wide plate and let excess steam escape. This can improve texture.

Rice Is Undercooked

If the grains feel hard in the center and no water remains, sprinkle ¼ cup boiling water over the rice. Cover tightly and cook on low heat for a few more minutes. Avoid cold water since it shocks the rice and affects texture.

Meat Is Dry

Dry chicken often results from using lean breast pieces only. Bone in cuts like thighs and drumsticks stay moist longer. Also, do not skip marination time. Yogurt helps keep the meat juicy during cooking.

Flavor Feels Flat

If the biryani tastes bland, the salt level in the boiling water may have been too low. The rice absorbs most of the seasoning from that water. Always do the salt test before pouring it over the rice. Adjust spices gradually rather than adding too much at the end.

Serving Suggestions and Storage

Best Sides to Serve with Biryani

Chicken Biryani tastes best with simple and fresh sides that balance the spices.

• Onion raita made with yogurt, sliced onions, and a pinch of roasted cumin
• Shorba, a light biryani gravy that adds moisture and extra flavor
• Fresh salad with cucumber, carrots, and lemon juice
• Papad for a crisp contrast
• Sweet or salted lassi to cool the palate

Serve the biryani hot. Scoop from top to bottom so each plate has fluffy rice and tender chicken.

How to Store Leftovers

Let the biryani cool to room temperature before storing. Transfer it to an airtight container. Keep it in the refrigerator for up to 2 days.

For longer storage, freeze in portion sized containers. It can stay good for up to 1 month.

How to Reheat Without Drying

To reheat, sprinkle a little water over the rice. Cover and steam on low heat for a few minutes. If using a microwave, place it in a covered container to trap moisture. This keeps the rice soft and prevents it from drying out.

Conclusion

This Chicken Dum Biryani recipe works because it focuses on two key elements: aged basmati rice and a well balanced yogurt marinade. The rice cooks into long, separate grains. The chicken stays juicy and full of flavor. Whether you choose the Simple One Pot Method or the Restaurant Style Pakki Dum approach, you get rich aroma, clear layers, and bold taste in every bite.

Now it is your turn. Try this biryani and tell me how it turned out. Leave a comment below and share your star rating so others can benefit from your experience.

Did you try any variation such as adding extra mint or using boneless chicken? Share your version in the comments. If you loved this recipe, save it on Pinterest or share it on Facebook with friends and family.

YOU MIGHT ALSO LIKE…

• Butter Chicken
• Chicken Marinade
• Orange Chicken
• Teriyaki Chicken

FAQs