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How to Make Biryani Chicken

This Biryani Chicken is SO FLAVORFUL! Tender bone-in chicken layered with fragrant basmati rice and aromatic spices for a rich, aromatic feast.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Indian, South Asian
Keyword: Biryani, Chicken, Layered, Slow Cooked, Spiced, Traditional
Servings: 4 servings

Ingredients

Chicken

  • 1.75 lbs bone-in chicken thighs skin removed, can include some drumsticks for variety

Marinade

  • 0.5 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon neutral oil like avocado or canola
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon minced garlic

Spices for chicken

  • 1 tablespoon paprika regular, not smoked
  • 1 tablespoon garam masala
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 0.5 teaspoon ground turmeric
  • 0.5 teaspoon cayenne pepper

Whole spices for rice

  • 8 cloves cloves
  • 4 pods green cardamom
  • 1 star anise star anise
  • 0.5 teaspoon cumin seeds
  • 1 stick cinnamon stick 3-inch
  • 4 leaves dried bay leaves

Rice

  • 2 cups uncooked long-grain basmati rice rinsed and soaked for 30 minutes
  • 1 tablespoon table salt for the rice water

Onions

  • 2 yellow onions halved and thinly sliced

Cooking fats

  • 0.5 cup high smoke point oil avocado, canola, or vegetable
  • 4 tablespoons ghee or unsalted butter

Saffron infusion

  • 1 teaspoon loosely packed saffron threads
  • 2 tablespoons warm milk

Herbs

  • 0.25 cup chopped cilantro
  • 2 tablespoons chopped mint leaves measure after chopping

Finishing

  • 0.33 cup ghee or melted unsalted butter
  • crispy fried onions made from the sliced onions
  • extra chopped cilantro

Instructions

Marinate the Chicken

  • In a large bowl, combine the plain yogurt, lemon juice, neutral oil, freshly grated ginger, minced garlic, paprika, garam masala, salt, ground coriander, ground cumin, turmeric, and cayenne pepper. Mix until smooth.
  • Add the bone-in chicken thighs and drumsticks, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour, preferably overnight to let the flavors meld and tenderize the meat.

Prepare the Rice

  • Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water for 30 minutes, then drain.
  • In a large pot, bring water to a boil with 1 tablespoon salt, cloves, cardamom pods, star anise, cumin seeds, cinnamon stick, and bay leaves.
  • Add the soaked rice and cook until it is about 70% done—grains should be soft but still have a slight bite. Drain the rice and set aside.

Fry the Onions

  • Heat half of the high smoke point oil in a skillet over medium heat. Add the thinly sliced onions in batches, stirring occasionally, and fry until they become deeply golden and crispy.
  • Remove with a slotted spoon and drain on paper towels. Save these crispy onions for layering and garnish.

Brown the Chicken

  • In the same skillet, add the remaining oil and heat over medium-high. Remove the chicken from the marinade, shaking off excess, and brown the pieces on both sides until golden.
  • This step locks in flavor and develops a beautiful crust. Set aside.

Infuse the Saffron

  • In a small bowl, soak the saffron threads in warm milk to infuse the milk with color and aroma, which will gently flavor the rice.

Layer the Biryani

  • In your heavy-bottomed pot or Dutch oven, spread half the fried onions and half the chopped herbs on the bottom. Arrange the browned chicken pieces over this.
  • Layer half the cooked rice over the chicken. Drizzle some of the saffron milk and melted ghee over the rice.
  • Repeat with the remaining fried onions, herbs, rice, saffron milk, and ghee. The layering ensures every bite has a harmony of flavors.

Cook the Biryani

  • Cover the pot tightly with a lid or seal with aluminum foil then place the lid to trap steam.
  • Cook over the lowest heat possible for about 30-40 minutes to allow the chicken to finish cooking and the rice to absorb all the fragrant flavors.

Serve

  • Once done, gently fluff the biryani with a fork to mix the layers slightly without breaking the rice grains.
  • Garnish with extra fried onions and fresh cilantro. Serve hot with a side of cooling raita or plain yogurt.

Equipment

  • Heavy-bottomed pot
  • Dutch Oven
  • Large Skillet
  • Frying pan
  • Fine Mesh Strainer
  • Measuring Spoons
  • Measuring Cups
  • Sharp Knife
  • Cutting Board
  • Small Bowl
  • Lid
  • Aluminum Foil

Notes

  • Marinate chicken overnight for maximum flavor and tenderness.
  • Soak basmati rice for at least 30 minutes to achieve fluffy, separate grains.
  • Fry onions until deeply golden and crispy for essential texture and sweetness.
  • Cook on low heat during final steaming to avoid burning and drying out the chicken.
  • Store biryani in airtight containers; it reheats well with a splash of water or broth.