I love biryani because it’s a dish that feels special without being fussy. The layers of fragrant rice, richly spiced chicken, and those crunchy fried onions always come together into something you want to share. This recipe balances technique and timing so you get fluffy rice, tender meat, and a sharp pop of herb and saffron.

I’ll walk you through prep, the exact order to cook things in, and a few shortcuts that don’t compromise flavor. The method below follows a classic dum-style finish — low, slow steam that finishes the rice and infuses the chicken with its aromas.

Read through the ingredient list and steps before you start. A little advance organization makes all the difference with layered dishes like Biryani Chicken.

What Goes Into Biryani Chicken

Ingredients

1 3/4lbs (28 oz) bone-in chicken thighs, skin removed (may use some drumsticks) — Bone-in thighs give the best flavor and stay moist under the steam; drumsticks can be added for variety.
1/2 cup plain yogurt — Provides tang and tenderizes the chicken in the marinade.
2 tablespoons lemon juice — Brightens the marinade and balances the richness.
1 tablespoon neutral oil — Helps distribute the spices in the marinade.
1½ tablespoons freshly grated ginger — Fresh ginger lifts the savory profile; grate right before using.
1½ tablespoons minced garlic — Adds depth; raw garlic in the marinade softens as it cooks.
1 TB EACH paprika (regular/NOT smoked), garam marsala — Paprika gives color while garam masala adds complex warmth.
1½ tsps EACH salt, ground coriander, ground cumin — Core seasoning and aromatic backbone for the chicken.
1/2 tsp EACH ground turmeric, cayenne pepper — Turmeric adds color; cayenne adds controlled heat.
8 cloves — Whole cloves for toasting in the rice water for fragrance.
4 green cardamon pods — Slightly crushed before toasting to release their aroma.
1 star anise — Small but very floral; a little goes a long way in the rice pot.
1/2 teaspoon cumin seeds — Toast briefly to bring out the nutty aroma used for the rice.
1 3-inch cinnamon stick — Adds warm spice to the rice water.
2 cups uncooked long-grain basmati rice — Rinse and soak for light, separate grains.
1½ tablespoons salt (table salt) — For the rice water; seasons the rice through.
4 dried bay leaves — Tossed into the par-boiling water for subtle depth.
2 yellow onions, halved, thinly sliced — Fried until golden to create the crispy onions that finish the dish.
1/2 cup high smoke point oil (avocado, canola, or vegetable) — Needed for shallow-frying the onions; use oil with a neutral flavor.
4 tablespoons ghee (or sub unsalted butter) — Added to the onions for richer flavor while frying.
1 teaspoon saffron threads, loosely packed — Soaked before assembly to perfume and color the rice.
2 tablespoons warm milk — Helps bloom the saffron and spread its color.
1/4 cup chopped cilantro (measure after chopping) — Fresh herb for layering and garnish.
2 tablespoons chopped mint leaves (measure after chopping) — Adds a cool, fresh counterpoint to the spices.
1/3 cup ghee (or sub unsalted butter), melted — Drizzled over the rice before the dum step for richness.
Crispy onions (above) — Saved from the frying step to use in layers and for garnish.
Chopped cilantro — Extra for finishing; scattering fresh herbs brightens each serving.
Raita or Yogurt for serving – A MUST! — Cooling accompaniment that complements the spices and heat.

Biryani Chicken, Made Easy

Step-by-step Instructions

If you have two large pots, use one for the onions/chicken and one for the rice to speed the process. If you have only one large pot, cook the rice first and set it aside while you make the onions and chicken.
Marinate the chicken: In a large bowl combine 1/2 cup plain yogurt, 2 tablespoons lemon juice, 1 tablespoon neutral oil, 1½ tablespoons freshly grated ginger, 1½ tablespoons minced garlic, 1 tablespoon paprika, 1 tablespoon garam masala, 1½ teaspoons salt, 1½ teaspoons ground coriander, 1½ teaspoons ground cumin, 1/2 teaspoon ground turmeric, and 1/2 teaspoon cayenne pepper. Add 1 3/4 lbs bone-in chicken thighs (skin removed) and turn to coat. Refrigerate 2–24 hours. Remove from fridge and bring to room temperature for 30 minutes before cooking.
Rinse and soak the rice: Rinse 2 cups long-grain basmati under cold water until the water mostly runs clear. Soak the rinsed rice in a bowl of water for 30 minutes. After 30 minutes, drain the rice in a fine-mesh sieve and set aside.
Make the crispy onions: In a large Dutch oven over medium heat add 1/2 cup high-smoke-point oil and 4 tablespoons ghee. Add 2 yellow onions (halved and thinly sliced). Shallow-fry, stirring often, until the onions are golden brown and beginning to crisp, about 18–22 minutes. Transfer the onions to paper towels to drain. Do not wipe out the pot; reserve the cooking fat in the pot (you will remove most of it before cooking the chicken).
Toast the whole spices for the rice: In a separate large stockpot (this is the pot you will cook the rice in) heat over medium-high heat. Add 8 cloves, 4 green cardamom pods, 1 star anise, 1/2 teaspoon cumin seeds, and 1 3-inch cinnamon stick. Toast the whole spices 1–2 minutes, stirring, until fragrant.
Par-boil the rice with the toasted spices: To the toasted spices pot add about 7 cups water and bring to a rolling boil. Add 1½ tablespoons salt and 4 dried bay leaves. Add the drained rice and return to a rolling boil. Boil the rice for 3–4 minutes (no more) — the grains should be partially cooked and still firm in the center. Immediately drain the rice into a fine-mesh sieve and discard the cooking liquid and bay leaves. Set the partially cooked rice aside.
Soak saffron: When you are ready to assemble, add 1 teaspoon saffron threads to 2 tablespoons warm milk and let soak for about 10 minutes.
Cook the chicken in the onion pot: In the pot that held the onions, drain all but 2 tablespoons of the oil/ghee and heat over medium-high. Add the marinated chicken (with any remaining marinade) and cook, turning halfway, about 8–10 minutes until the chicken is browned on the outside but not fully cooked through.
Layer the biryani: Remove the pot from the heat. Scatter half of the crispy onions over the chicken, then sprinkle half of the 1/4 cup chopped cilantro and half of the 2 tablespoons chopped mint over the onions. Evenly spread the drained, partially cooked rice over the chicken and herbs. Drizzle the saffron-infused milk over the rice and pour 1/3 cup melted ghee evenly over the top.
Steam (dum) the layered biryani: Cover the pot tightly with a lid. Cook on the lowest heat setting for 15–20 minutes, until the rice is fully cooked but not mushy. Remove from heat and let rest, covered, for 10 minutes.
Garnish and serve: Sprinkle the remaining crispy onions, the remaining chopped cilantro, and remaining chopped mint over the biryani. Serve hot, scooping through the layers so each serving gets chicken, rice, and onions. Serve with raita or plain yogurt on the side.

Why It Works Every Time

This method separates tasks so each element — rice, chicken, and onions — receives the treatment it needs. Par-boiling the rice guarantees it finishes perfectly during the dum without overcooking. Browning the chicken first locks in juices and builds flavor, while frying the onions slowly creates texture and a sweet, caramelized note.

Toasting the whole spices in the rice water releases essential oils that perfume every grain. The dum stage (low steam) is the finishing touch: gentle heat consolidates flavors without collapsing the rice. If you follow the steps in order, timing the rice and chicken as described, the result is consistent: distinct grains, moist chicken, and crisp-tender finishing aromatics.

Ingredient Flex Options

There are a few simple swaps that keep the spirit of the dish while accommodating what’s in your pantry. The ingredient list already includes optional swaps for ghee — unsalted butter works if that’s what you have. If bone-in thighs aren’t available, you can use boneless thighs, but be mindful they cook faster and can dry out more easily.

If you don’t have both cilantro and mint, use extra cilantro rather than skipping herbs entirely. For oil to fry onions, any neutral, high-smoke-point oil listed (avocado, canola, vegetable) will do. Saffron is small but influential — skip only if you must and increase the mint slightly to keep freshness.

Equipment & Tools

Two large pots (one for rice, one for onions/chicken) — ideal for parallel work.
Large Dutch oven or heavy-bottomed pot — retains heat for the dum step.
Large stockpot — for toasting spices and par-boiling rice.
Fine-mesh sieve — for draining rice and removing bay leaves easily.
Long-handled spatula or slotted spoon — for stirring onions and layering.
Paper towels — to drain fried onions and remove excess fat.
Measuring spoons and cups — to keep the seasoning accurate.

Troubles You Can Avoid

Rice turns mushy: don’t over-boil. The recipe is explicit — 3–4 minutes in a rolling boil for partial cooking. If you leave it longer you’ll lose grain integrity during the dum.

Dry chicken: make sure thighs are bone-in for moisture, and don’t overcook during the browning stage. The chicken should be browned but not fully done; it finishes in the dum.

Onions burn instead of crisp: fry over medium heat and stir frequently. If the oil gets too hot, lower the heat; the onions are done when golden and beginning to crisp, about 18–22 minutes as noted.

Weak aroma: don’t skip toasting the whole spices in the rice pot. That brief step releases oils that flavor the rice from within.

Fresh Seasonal Changes

In spring and summer, increase the ratio of fresh herbs at the end — extra mint and cilantro brighten the dish. In autumn or winter, a touch more garam masala in the marinade deepens the warmth. The basic structure stays the same; adjust just the finishing herbs or the warmth of the spices to match the season.

Notes on Ingredients

Use plain yogurt for the marinade — its acidity is mild and tenderizing. Measure the salt carefully: there are two additions of salt in this recipe (marinade and rice water), and both are necessary to build balanced seasoning throughout the layers.

Saffron is optional but recommended for aroma and color. Soak it in warm milk to distribute its flavor and avoid clumps. The recipe lists two ghee additions: one for frying and another melted drizzled before steaming; both add that characteristic buttery, nutty finish.

Save It for Later

Leftover biryani stores well. Cool to room temperature within two hours, then refrigerate covered for up to 3 days. Reheat gently on low heat covered on the stove, adding a splash of water or a few drops of milk to revive the rice and avoid drying out the chicken.

Freezing is possible for tightly wrapped portions for up to 2 months. Thaw overnight in the fridge before reheating gently. Crispy onions will soften in storage; reserve a small amount to re-fry or crisp up quickly in a pan at serving time for texture.

Your Questions, Answered

Q: Can I use boneless chicken? A: Yes, but reduce the browning time and be careful during the dum so the meat doesn’t dry out. Boneless pieces cook faster than bone-in thighs.

Q: Can the rice be cooked entirely separate and then layered? A: You can fully cook the rice and layer it, but par-boiling then finishing on low gives better texture because the rice absorbs the chicken juices and saffron during the dum.

Q: My onions browned too fast. What went wrong? A: The oil was likely too hot. Fry at medium and stir often. Patience yields even caramelization rather than burnt bits.

Q: Is there a vegetarian version? A: This recipe is built around chicken, but you can apply the layering and dum technique to hearty vegetables or paneer with adjusted marinating and timing.

Bring It Home

Biryani Chicken is worth the few extra steps. Once you’ve practiced the rhythm of frying onions, par-boiling rice, and assembling layers, it becomes a repeatable, celebratory meal. The aroma alone will get everyone to the table.

Make the raita while the biryani rests after the dum — a simple yogurt with chopped cucumber, a pinch of salt, and a squeeze of lemon is all you need. Serve hot, encourage scooping through the layers, and enjoy the mix of textures: fragrant rice, juicy chicken, and those crisp onions on top.

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How to Make Biryani Chicken

Classic chicken biryani made with marinated bone-in thighs, fragrant whole and ground spices, layered with partially cooked basmati rice and finished by steaming (dum).

Prep Time30

Cook Time50

Total Time3 20

Servings: 8 servings

Ingredients

1 3/4 lbs 28 ozbone-in chicken thighs, skin removed (may use some drumsticks)
1/2 cupplain yogurt
2 tablespoonslemon juice
1 tablespoonneutral oil
1 1/2 tablespoonsfreshly grated ginger
1 1/2 tablespoonsminced garlic
1 TB EACHpaprika regular/NOT smoked, garam marsala
1 1/2 tsps EACHsalt ground coriander, ground cumin
1/2 tsp EACHground turmeric cayenne pepper
8 cloves
4 green cardamon pods
1 star anise
1/2 teaspooncumin seeds
13- inchcinnamon stick
2 cupsuncooked long-grain basmati rice
1 1/2 tablespoonssalt table salt
4 dried bay leaves
2 yellow onions halved, thinly sliced
1/2 cuphigh smoke point oil avocado, canola, or vegetable
4 tablespoonsghee or sub unsalted butter
1 teaspoonsaffron threads loosely packed
2 tablespoonswarm milk
1/4 cupchopped cilantro measure after chopping
2 tablespoonschopped mint leaves measure after chopping
1/3 cupghee or sub unsalted butter, melted
Crispy onions above
Chopped cilantro
Raita or Yogurt for serving-A MUST!

Instructions

If you have two large pots, use one for the onions/chicken and one for the rice to speed the process. If you have only one large pot, cook the rice first and set it aside while you make the onions and chicken.
Marinate the chicken: In a large bowl combine 1/2 cup plain yogurt, 2 tablespoons lemon juice, 1 tablespoon neutral oil, 1½ tablespoons freshly grated ginger, 1½ tablespoons minced garlic, 1 tablespoon paprika, 1 tablespoon garam masala, 1½ teaspoons salt, 1½ teaspoons ground coriander, 1½ teaspoons ground cumin, 1/2 teaspoon ground turmeric, and 1/2 teaspoon cayenne pepper. Add 1 3/4 lbs bone-in chicken thighs (skin removed) and turn to coat. Refrigerate 2–24 hours. Remove from fridge and bring to room temperature for 30 minutes before cooking.
Rinse and soak the rice: Rinse 2 cups long-grain basmati under cold water until the water mostly runs clear. Soak the rinsed rice in a bowl of water for 30 minutes. After 30 minutes, drain the rice in a fine-mesh sieve and set aside.
Make the crispy onions: In a large Dutch oven over medium heat add 1/2 cup high-smoke-point oil and 4 tablespoons ghee. Add 2 yellow onions (halved and thinly sliced). Shallow-fry, stirring often, until the onions are golden brown and beginning to crisp, about 18–22 minutes. Transfer the onions to paper towels to drain. Do not wipe out the pot; reserve the cooking fat in the pot (you will remove most of it before cooking the chicken).
Toast the whole spices for the rice: In a separate large stockpot (this is the pot you will cook the rice in) heat over medium-high heat. Add 8 cloves, 4 green cardamom pods, 1 star anise, 1/2 teaspoon cumin seeds, and 1 3-inch cinnamon stick. Toast the whole spices 1–2 minutes, stirring, until fragrant.
Par-boil the rice with the toasted spices: To the toasted spices pot add about 7 cups water and bring to a rolling boil. Add 1½ tablespoons salt and 4 dried bay leaves. Add the drained rice and return to a rolling boil. Boil the rice for 3–4 minutes (no more) — the grains should be partially cooked and still firm in the center. Immediately drain the rice into a fine-mesh sieve and discard the cooking liquid and bay leaves. Set the partially cooked rice aside.
Soak saffron: When you are ready to assemble, add 1 teaspoon saffron threads to 2 tablespoons warm milk and let soak for about 10 minutes.
Cook the chicken in the onion pot: In the pot that held the onions, drain all but 2 tablespoons of the oil/ghee and heat over medium-high. Add the marinated chicken (with any remaining marinade) and cook, turning halfway, about 8–10 minutes until the chicken is browned on the outside but not fully cooked through.
Layer the biryani: Remove the pot from the heat. Scatter half of the crispy onions over the chicken, then sprinkle half of the 1/4 cup chopped cilantro and half of the 2 tablespoons chopped mint over the onions. Evenly spread the drained, partially cooked rice over the chicken and herbs. Drizzle the saffron-infused milk over the rice and pour 1/3 cup melted ghee evenly over the top.
Steam (dum) the layered biryani: Cover the pot tightly with a lid. Cook on the lowest heat setting for 15–20 minutes, until the rice is fully cooked but not mushy. Remove from heat and let rest, covered, for 10 minutes.
Garnish and serve: Sprinkle the remaining crispy onions, the remaining chopped cilantro, and remaining chopped mint over the biryani. Serve hot, scooping through the layers so each serving gets chicken, rice, and onions. Serve with raita or plain yogurt on the side.

Equipment

Large Bowl
Dutch oven or large pot
Large Stockpot
Fine Mesh Sieve
Paper Towels

Notes

Ghee:This is a type of clarified butter that is commonly used in Indian cuisine prized for its rich, nutty flavor and high smoking point. It is made by simmering butter, which causes the water content to evaporate and the milk solids to separate. The clarified butter is then strained, resulting in a golden, translucent liquid known as ghee. Purchase ghee at the grocery store or onAmazon here.
Saffron: You may purchase onAmazon here.
Choose the Right Chicken: Do NOT use chicken breasts – they will dry out!
Marinate Longer: The chicken can marinate for as little as two hours but is MUCH more flavorful if marinated overnight—the longer, the better!
Don’t Be Afraid of the Char:Browning the chicken adds that undeniably delicious, chargrilled flavor complete with crispy bits!
Use Quality Basmati Rice: You MUST use long-grain basmati rice; otherwise, it will be mushy, and the cooking times will be off.
Shortcut Onions:You can use store-bought fried onions found in any major grocery store.