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Restaurant Style Chicken Biryani served in a white bowl with fluffy basmati rice, tender chicken pieces, mint garnish, lemon wedge, and raita on the side.

Chicken Biryani

Ella
Fragrant Chicken Dum Biryani made with aged basmati rice, tender yogurt-marinated chicken, and slow dum cooking for fluffy grains and rich layered flavor in every bite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Hyderabadi, Indian
Servings 4 servings
Calories 645 kcal

Ingredients
  

Chicken Marinade

  • 500 g chicken, skinless bone-in or boneless cut into large pieces
  • 3 tbsp plain yogurt thick and fresh
  • 1.25 tbsp ginger garlic paste freshly crushed
  • 0.75 tsp salt adjust to taste
  • 0.25 tsp turmeric powder
  • 1 tsp red chili powder adjust to heat preference
  • 1 tbsp garam masala or biryani masala
  • 1 tbsp lemon juice optional

Whole Spices

  • 1 bay leaf
  • 4 green cardamoms
  • 6 cloves
  • 1 inch cinnamon stick
  • 1 star anise
  • 0.75 tsp shahi jeera or cumin
  • 1 strand mace optional

Rice and Layering

  • 2 cups aged basmati rice rinsed and soaked
  • 2 tbsp ghee or neutral oil
  • 1 large onion thinly sliced
  • 0.5 cup fresh mint leaves finely chopped
  • 1 green chili slit or chopped
  • 0.25 cup plain yogurt
  • 1 tsp garam masala
  • 3.5 cups water for pot method
  • 0.75 tsp salt for water
  • 2 tbsp fried onions optional garnish
  • 1 pinch saffron soaked in warm milk optional

Instructions
 

  • Mix yogurt, ginger garlic paste, salt, turmeric, red chili powder, garam masala, and lemon juice. Coat chicken well and marinate for at least 1 hour or overnight in the refrigerator.
  • Rinse basmati rice until water runs clear. Soak for 30 minutes, then drain completely.
  • Heat ghee in a heavy bottom pot. Add whole spices and sauté until aromatic.
  • Add sliced onions and cook until light golden brown.
  • Add marinated chicken and cook on medium heat for 5 minutes. Cover and cook on low until tender and gravy thickens.
  • Stir in yogurt, mint, green chili, and garam masala. Adjust salt if needed.
  • Spread chicken evenly at the base. Layer drained rice evenly on top without mixing.
  • Pour hot salted water gently along the sides and over the rice. Sprinkle mint, fried onions, and saffron milk.
  • Cover tightly and cook on medium until water bubbles. Reduce heat to low and cook for about 15 minutes until rice is tender and fluffy.
  • Rest for 10 minutes. Fluff gently with a fork and serve hot.

Notes

Always use aged basmati rice for long, separate grains. Soak and drain well before cooking. Use a heavy bottom pot or place a flat tawa underneath to prevent burning. If rice feels undercooked, sprinkle boiling water and steam for a few more minutes. Let biryani rest before fluffing for best texture.

Nutrition Facts

Restaurant Style Chicken Biryani
Amount Per Serving
  • Calories: 645
  • Calories from Fat: 162

% Daily Value Based on 2000 Calorie Diet

  • Total Fat: 18g 28%
  • Saturated Fat: 6g 38%
  • Trans Fat: 0.1g
  • Polyunsaturated Fat: 4g
  • Monounsaturated Fat: 7g
  • Cholesterol: 82mg 27%
  • Sodium: 2339mg 102%
  • Potassium: 566mg 16%
  • Carbohydrates: 88g 29%
  • Fiber: 4g 17%
  • Sugar: 6g 7%
  • Protein: 29g 58%
  • Vitamin A: 849 IU 17%
  • Vitamin C: 15mg 18%
  • Calcium: 135mg 14%
  • Iron: 3mg 17%
Keyword Biryani, Chicken Dum Biryani, Hyderabadi Biryani, Pakki Dum Method, Restaurant Style Biryani