🛒 Ingredients
For the Chicken Marinade:
1 kg chicken (bone-in, cut into medium pieces)
1 cup yogurt
1½ tbsp ginger-garlic paste
2 tsp red chili powder
1 tsp turmeric powder
2 tsp garam masala
Salt to taste
Juice of 1 lemon
2 tbsp oil
Handful of chopped mint and coriander leaves
For the Rice:
2 cups basmati rice (washed & soaked for 30 minutes)
6 cups water
1 bay leaf
4 green cardamom pods
4 cloves
1 small cinnamon stick
Salt to taste
For the Biryani Layers:
2 large onions (thinly sliced)
2 tbsp ghee or butter
Pinch of saffron soaked in 2 tbsp warm milk
Handful of mint and coriander leaves for garnish
Fried onions (optional but recommended)
🧑🍳 Step-by-Step Instructions
1. Marinate the Chicken (30 mins – 2 hrs)
In a large bowl, mix the chicken with all marinade ingredients. Massage the spices well into the meat. Cover and refrigerate for at least 30 minutes, preferably 2 hours, to allow deep flavor infusion.
2. Cook the Rice (70% done)
Boil water with salt and whole spices. Add soaked rice and cook until it’s about 70% done. The grains should still have a slight bite. Drain and set aside.
3. Prepare the Chicken Base
In a heavy-bottomed pot or biryani handi, heat oil and sauté sliced onions until golden brown. Add the marinated chicken and cook on medium-high for 8–10 minutes, stirring occasionally. Cover and simmer until the chicken is tender and oil separates from the masala.
4. Layering the Biryani
Reduce heat to low. Spread cooked rice over the chicken. Drizzle saffron milk, ghee, mint, coriander, and fried onions on top. Do not mix.
5. Dum Cooking (Steam Finish)
Cover the pot with a tight lid or seal with dough. Place over very low heat (you can use a tawa under the pot to avoid burning). Let it cook in its steam (dum) for 20–25 minutes.
🍽️ Serving Suggestions
Once done, let it rest for 5 minutes. Open the lid, gently fluff the layers without breaking the rice. Serve hot with cucumber raita, boiled eggs, and a wedge of lemon for that extra kick.
👨🍳 Chef’s Tips
Always use good-quality basmati rice for perfect separation and aroma.
The chicken should be juicy, not dry—don’t overcook before dum.
Let the biryani rest post-cooking for flavors to settle beautifully.
Adding fried onions adds both flavor and a professional touch.
🔥 Final Word
Mastering biryani is a rite of passage for any passionate cook. With patience, quality ingredients, and these precise steps, you’ll achieve a restaurant-style spicy chicken biryani that truly impresses. Once you try this recipe, it’ll become your weekend favorite.
