Chicken Biryani Recipe
Aromatic basmati rice layered with spicy chicken, fried onions and traditional Pakistani spices.
Ingredients for Chicken Biryani
- 750 g bone-in chicken
- 3 cups basmati rice
- 3 onions, thinly sliced
- 3 tomatoes, chopped
- 1 cup plain yogurt
- 2 tbsp biryani masala
- 2 tbsp ginger-garlic paste
- 4 green chilies
- ½ cup mint and coriander
- Salt and cooking oil
How to Make Chicken Biryani
- Wash and soak the basmati rice.
- Cook chicken with onions, tomatoes, yogurt and spices.
- Boil rice separately until nearly cooked.
- Layer rice and chicken masala.
- Cover and cook on low heat for 15–20 minutes.
Helpful Notes for Chicken Biryani
Read the full method before starting, measure the ingredients, and complete any chopping, soaking or marinating first. This makes Chicken Biryani easier to cook and helps every stage finish at the right time.
For rice dishes, rinse the grains until the water is nearly clear and soak only when the recipe asks for it. Measure the cooking liquid carefully, keep the lid closed during steaming, and fluff gently after resting so the grains stay separate.
Cool leftover rice promptly, refrigerate it in a covered container, and reheat only the portion you need until piping hot. Add a small splash of water before reheating if the rice looks dry.
Chicken Biryani Cooking Tips
- Rinse the rice until the water is nearly clear so the cooked grains stay separate.
- Measure the cooking liquid carefully and keep the lid closed while the rice steams.
- Rest the finished dish briefly, then fluff it gently instead of stirring hard.
Questions About Chicken Biryani
Can I adjust the spice level?
Yes. Reduce or increase the chilli to suit your household, while keeping the other spices in balance so the dish remains aromatic.
What should I do before I start cooking?
Read the full method once, measure the ingredients, and prepare any chopped items first. This makes the steps easier to follow and helps the dish cook evenly.