The incredible flavor of this authentic Chicken Biryani recipe transports you to India. It’s made with a yogurt and Indian spice marinade, juicy chunks of chicken, caramelized onions, and an aromatic rice. Now you can enjoy this popular dish at home, anytime you want!
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This recipe tastes identical to my husband’s favorite Indian takeout. This is our most tested recipe. He loves chicken biryani so much and I kept remaking it until it was so close that he agreed it was just as good as our favorite restaurant.
Homemade chicken biryani will overpower your senses and make your mouth water as it simmers on the stove. It is prepared and served restaurant-style. It uses bite-size pieces of boneless chicken that are served with caramelized onions and a flavored rice.
There are so many different variations of chicken biryani out there. I simplified this recipe as much as possible. If you want the bold flavors, there are some steps you just can’t skip. This recipe still takes a bit of time to make, but every minute is worth it!
After much testing, cooking the rice with whole spices and chicken stock was the best way to carry the flavor throughout the entire dish.
Make an Indian dinner night and serve homemade chicken biryani with some Vegetable Samosas and Mango Chutney. Traditionally, Cucumber Raita is served with chicken biryani.
Why This Recipe Works
This gourmet chicken biryani recipe has such an authentic flavor that it tastes just like your favorite Indian takeout.
You can adjust the spice levels to your liking or even omit some of them for a mild, family-friendly version.
This is a naturally gluten-free dinner that will warm you right up.
Step-By-Step Instructions
Ingredients
Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breasts (cut into bite size pieces)
- 1/2 cup plain Greek yogurt
- 12 cloves garlic (minced)
- 2 inches fresh ginger (minced or grated)
- 2 tablespoons garam masala
- 1 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon red chili powder (or to taste, optional, see notes): be sure this is Indian red chili powder, not the chili powder commonly used to make chili.
Caramelized Onions
- 2 tablespoons ghee (or butter)
- 2 onions (sliced thin)
- 1/4 teaspoon salt
Biryani Rice
- 1 tablespoon ghee (or butter)
- 10-12 whole cloves
- 4 bay leaves
- 8 cardamom pods
- 2 star anise
- 1 cinnamon stick
- 1 green chili pepper (finely diced)
- 1 1/2 cups rice (ideally long grain like Basmati)
- 3 cups chicken stock
- 1/4 cup cilantro (minced)
- 1/4 cup mint leaves (minced)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Cut the chicken into bit size pieces.
Marinate the chicken by combining the chicken, Greek yogurt, garlic, ginger, garam masala, cinnamon, turmeric, salt and red chili powder in a medium bowl. Stir well to evenly blend the spices and coat the chicken.
Cover and refrigerate for at least 1 hour or up until overnight.
When you are ready to cook, mince the garlic, grate the ginger, finely dice the green chili pepper, mince the cilantro and mint leaves, and thinly slice the onions.
Chef’s Tip: the onions can be caramelized ahead of time to save time when preparing the final dish, if desired. Store covered in the refrigerator until needed.
Create!
Melt the ghee in a large skillet over low heat. Add the onions and salt.
Continue to cook on low, stirring only occasionally, until the onions are browned and caramelized, about 35-45 minutes.
Remove to a bowl and set aside. Return the skillet to the stove top to cook the chicken. Add the chicken, still coated in the marinade, to the same skillet used for the onions. You can add additional ghee, if needed. Cook on medium-high heat, until all sides are browned. It’s okay if it’s not fully cooked at this point. Set aside.
While the chicken is cooking, melt the ghee in a medium sauce pot over medium heat. Add the cloves, bay leaves, cardamom pods, star anise, cinnamon stock and green chili pepper. Cook for about one minutes, stirring frequently.
Add the rice and stir to coat in the ghee and spices.
Stir in the chicken stock and raise the heat to bring to a boil. Once boiling, lower the heat to a simmer and cook about 5 minutes. The rice will only be par-cooked at this point.
Drain the excess liquid out of the rice into a measuring cup or bowl. You should have about 1 cup of liquid, but can add extra chicken stock, if needed. Spread half of the rice into the bottom of the Dutch oven or stock pot. Set aside the second half.
Top the bottom layer of rice with the chicken, then the onions. Sprinkle on the cilantro and mint.
Evenly cover everything with the second half of the rice. Pour the reserved liquid from the rice over the top and cover with a lid.
Return the Dutch oven or stock pot to the stove top with the heat set on medium. Cook, covered for 20 minutes, then turn off the heat and allow the biryani to continue to steam inside the covered pot for another 20 minutes.
Present!
Scoop straight down to the bottom of the pot and lift up to get some of each of the layers.
Serve as is, or with cucumber raita, mango chutney or the condiments of your choice.
Tips and Techniques
- You can omit the red chili powder and green chili pepper for a milder dish, or adjust the amount to suite your own tastes. Cayenne pepper can be used as a substitute for the red chili powder (which is not the same as chili powder used to make chili).
- The caramelized onions can be made ahead of time or while the chicken is marinating to save time.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
FAQ’s
What Is The Secret Ingredient For Biryani?
There isn’t any one secret ingredients for biryani. It’s a combination of Indian spices and a unique cooking technique that makes this dish really special
What Type Of Chicken Do You Use For Biryani?
I use chicken breast, but you can also use boneless, skinless chicken thighs. Just make sure that you cut them up into bite-sized pieces.
How Long Does Leftover Chicken Biryani Last In The Refrigerator?
Store leftover chicken biryani in an airtight food storage container in the refrigerator for up to three days.
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Chicken Biryani
Ingredients
Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breasts (cut into bite size pieces)
- 1/2 cup plain Greek yogurt
- 12 cloves garlic (minced)
- 2 inches fresh ginger (minced or grated)
- 2 tablespoons garam masala
- 1 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon red chili powder (or to taste, optional, see notes)
Caramelized Onions
- 2 tablespoons ghee (or butter)
- 2 onions (sliced thin)
- 1/4 teaspoon salt
Rice
- 1 tablespoon ghee (or butter)
- 10-12 whole cloves
- 4 bay leaves
- 8 cardamom pods
- 2 star anise
- 1 cinnamon stick
- 1 green chili pepper (finely diced)
- 1 1/2 cups rice (ideally long grain like Basmati)
- 3 cups chicken stock
- 1/4 cup cilantro (minced)
- 1/4 cup mint leaves (minced)
Instructions
- Combine the chicken, Greek yogurt, garlic, ginger, garam masala, cinnamon, turmeric, salt and red chili powder in a medium bowl. Stir well to evenly blend the spices and coat the chicken.1 1/2 pounds boneless, skinless chicken breasts, 1/2 cup plain Greek yogurt, 12 cloves garlic, 2 tablespoons garam masala, 2 inches fresh ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon turmeric, 1/2 teaspoon salt, 1/2 teaspoon red chili powder
- Cover and refrigerate for at least 1 hour or up until overnight.
Caramelized Onions
- Melt the ghee in a large skillet over low heat. Add the onions and salt.2 tablespoons ghee, 2 onions, 1/4 teaspoon salt
- Continue to cook on low, stirring only occasionally, until the onions are browned and caramelized, about 35-45 minutes.
- Remove to a bowl and set aside. Return the skillet to the stove top to cook the chicken.
- Add the chicken, still coated in the marinade, to the same skillet used for the onions. You can add additional ghee, if needed.
- Cook on medium-high heat, until all sides are browned. It's okay if it's not fully cooked at this point. Set aside.
Rice
- While the chicken is cooking, melt the ghee in a medium sauce pot over medium heat. Add the cloves, bay leaves, cardamom pods, star anise, cinnamon stock and green chili pepper. Cook about 1. minutes, stirring frequently.1 tablespoon ghee, 10-12 whole cloves, 4 bay leaves, 8 cardamom pods, 2 star anise, 1 cinnamon stick, 1 green chili pepper
- Add the rice and stir to coat in the ghee and spices.1 1/2 cups rice
- Stir in the chicken stock and raise the heat to bring to a boil. Once boiling, lower the heat to a simmer and cook about 5 minutes. The rice will only be par-cooked at this point.3 cups chicken stock
- Drain the excess liquid out of the rice into a measuring cup or bowl. You should have about 1 cup of liquid, but can add extra chicken stock, if needed.
- Spread half of the rice into the bottom of the Dutch oven or stock pot. Set aside the second half.
- Top the bottom layer of rice with the chicken, then the onions. Sprinkle on the cilantro and mint.1/4 cup cilantro, 1/4 cup mint leaves
- Evenly cover everything with the second half of the rice. Pour the reserved liquid from the rice over the top and cover with a lid.
- Return the Dutch oven or stock pot to the stove top with the heat set on medium. Cook, covered for 20 minutes, then turn off the heat and allow the biryani to continue to steam inside the covered pot for another 20 minutes.
- Serve by scooping straight down into the pot and lifting up to get some of each layer.
- Pair with cucumber raita, mango chutney or the condiments of your choice.
Notes
Tips and Techniques
- You can omit the red chili powder and green chili pepper for a milder dish, or adjust the amount to suite your own tastes. Cayenne pepper can be used as a substitute for the red chili powder (which is not the same as chili powder used to make chili).
- The caramelized onions can be made ahead of time or while the chicken is marinating to save time.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
