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A plate of fragrant Chicken Biryani topped with seasoned, cooked chicken garnished with fresh herbs. A cloth napkin and a small bowl of herbs are beside the plate, perfect for special occasions.

Fragrant Chicken Biryani for Special Occasions

An indian woman standing in front of a shelf full of pots.Aisha Patel
A fragrant and flavorful layered rice dish with spices, vegetables, and chicken, perfect for special occasions.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Meal Type Lunch, Main Course
Cuisine Indian, South Indian
Servings 5
Calories 1287 kcal
Difficulty Intermediate
Ingredient Cost $12
Shopping Cost$15

Equipment

  • Large pot
  • Frying pan
  • Mixing Bowl
  • Knife
  • Cutting board
  • Wooden spoon

Ingredients
 
 

  • 2 cups basmati rice
  • 1 lb chicken cut into pieces
  • 2 onions sliced
  • 2 tomatoes chopped
  • 1 cup yogurt
  • 2 tablespoons ginger-garlic paste
  • ¼ cup oil or ghee
  • ½ cup mint leaves chopped
  • ½ cup coriander leaves chopped
  • 2 teaspoons masala biryani
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin seeds
  • 4-5 green cardamom pods
  • 4-5 cloves
  • 1 cinnamon stick
  • 2 bay leaves
  • 4 cups water
  • Salt to taste
  • Saffron strands soaked in 2 tablespoons warm milk optional

Instructions
 

Prepare the rice:

  • Rinse the basmati rice thoroughly and soak it in water for 30 minutes.
    2 cups basmati rice
  • Boil 4 cups of water in a large pot with salt, cardamom, cloves, cinnamon, and bay leaves.
    4-5 green cardamom pods, 4-5 cloves, 1 cinnamon stick, 2 bay leaves, 4 cups water, Salt to taste
  • Add the soaked rice and cook until it is 70% done. Drain and set aside.

Prepare the chicken:

  • In a frying pan, heat oil or ghee and add cumin seeds.
    1/4 cup oil, 1 teaspoon cumin seeds
  • Add sliced onions and sauté until golden brown. Reserve half for layering.
    2 onions
  • Add ginger-garlic paste, chopped tomatoes, turmeric powder, red chili powder, and biryani masala. Cook until the tomatoes are soft.
    2 tomatoes, 2 tablespoons ginger-garlic paste, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 2 teaspoons masala
  • Add the chicken pieces, yogurt, mint leaves, and coriander leaves. Cook until the chicken is done and the gravy thickens.
    1 lb chicken, 1 cup yogurt, 1/2 cup mint leaves, 1/2 cup coriander leaves

Layering and cooking the biryani:

  • In a large pot, layer half of the par-cooked rice.
  • Add the chicken mixture on top of the rice layer.
  • Add the remaining rice on top of the chicken.
  • Sprinkle the reserved fried onions and saffron milk (if using) on top.
    Saffron strands soaked in 2 tablespoons warm milk
  • Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the flavors to meld together.

Serve:

  • Gently mix the layers before serving hot with raita or a side salad.

Notes

Biryani can be made with vegetables or lamb instead of chicken for variation.
Use high-quality basmati rice for the best results.

Nutrition

Calories: 1287kcalCarbohydrates: 75gProtein: 9gFat: 105gSaturated Fat: 29gPolyunsaturated Fat: 23gMonounsaturated Fat: 49gTrans Fat: 0.05gCholesterol: 84mgSodium: 55mgPotassium: 435mgFiber: 4gSugar: 6gVitamin A: 908IUVitamin C: 13mgCalcium: 139mgIron: 2mg
Keyword Biryani, Chicken Biryani, Layered Rice Dish, South Indian Cuisine

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

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