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+ servings

Chicken Biryani Recipe | How to make Chicken Biryani | Quick and Easy

You will love this recipe as it is easy, tastes authentic and it looks beautiful! You can easily follow through the steps as I have divided the ingredients by stages and you can enjoy this meal for a couple of days after preparing it.
5 from 2 votes
Prep Time 15 mins
Cook Time 35 mins
Soaking the rice 15 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine Indian
Servings 6 portions
Calories 578 kcal


  • 360 g White Basmati Rice
  • Whole Masala of Choice Cardamom, Bay Leaves, Cinnamon, Mace, Cloves, Peppercorns
  • 2 Eggs
  • 4 Tbsp Ghee
  • 10 g Fresh Coriander Thinly Chopped
  • 10 Saffron Strands
  • 50 ml Luke-Warm Semi-Skimmed Milk

For the fried onions

  • 400 g Red Onions Julienned
  • 3 tbsp Sunflower Oil or Vegetable Oil

For the chicken and its marinade

  • 150 g Skinless Chicken Thighs Diced
  • 150 g Skinless Chicken Breast Diced
  • 50 g Full-Fat Natural Yogurt
  • 1 tbsp Ginger Garlic Paste
  • Salt to Taste
  • ½ tsp Turmeric Powder
  • ½ tsp Red Chili Powder
  • Half of the fried onions from the above ingredients
  • 1 Large Tomato Chopped

For the Potato Base

  • 2 tbsp Sunflower Oil or Vegetable Oil
  • 300 g White Potatoes Peeled and Diced
  • 2 Bay Leaves
  • 8 Black Peppercorns
  • 1 Piece of Mace
  • ½ inch Cinnamon Stick broken in two
  • 5-6 Green Cardamoms can mix with Black Cardamoms if available
  • 5-6 Cloves


Preparation stages

  • Start by shallow frying the julienned red onions in the sunflower oil until brown; remove from the oil with a skimmer and put on a paper towel, so as much oil as possible is removed.
  • In a bowl, put the chicken, yogurt, ginger garlic paste, salt, turmeric, red chili powder, chopped tomato, and half of the fried onion and mix well, until uniform; set aside and allow to marinate while preparing the other ingredients.
  • Warm up the 50 ml of semi-skimmed milk for thirty seconds in the microwave and add the saffron strands to it; set the bowl aside.
  • In a pot full of water, boil the eggs until they are hard-boiled. Cool them down under cold water, peel them, make some gashes on their sides (three or four each), and set them aside.
  • Soak the rice for the biryani in plenty of room temperature water for fifteen minutes; do not over soak the rice as this will make it mushy in the biryani.
  • Bring a large bowl of water to the boil with the whole masalas of choice (I’ve put the same as in the potato base, just half the quantity); once the water boils, add the basmati rice and cook it until it is three quarters done. My basmati rice said on the box that it needs 11-12 minutes to cook, so I boiled it for 8 minutes; once it is three quarters cooked, strain it and cool it down under cold water. Leave it in the strainer, so it remains fragrant while continuing to release the excess water.

From the next step, you start assembling your biryani.

  • In your final biryani pot start preparing the potato base: add the sunflower oil and once warm add the whole masalas (cardamoms, cloves, mace, cinnamon, peppercorns, and bay leaves) and the potatoes. On a medium flame, allow the potatoes to brown, frying them on all their sides; this is a step that can be a bit tedious, but take five minutes to do so, as this adds a lot of flavors.
  • Once all the sides of the potatoes have browned, add the marinated chicken (including all the marinade) to the potatoes and mix well, keeping it on a medium flame. Cook the chicken like this for two to three minutes, then add half a cup of water.
  • Mix well the water in the biryani curry and put a lid on the pan; allow the chicken to cook on a low to medium flame until ready – this should take about ten more minutes.
  • At this stage, remove the lid and add the eggs to the biryani curry, mixing them well in it, to absorb its flavor.
  • Turn the heat off under the pan and straight away assemble the two top layers of the biryani: add one-third of the chopped coriander on top of the curry and half of the rice. You mustn't press the rice to even it out on the surface: use a large spoon to spread it evenly in the pan, but leave air gaps in between grains. On top of the rice add three-quarters of the remaining fried onions, half of the remaining coriander, and then add the remaining of the rice, the same way as before.
  • On top of the last layer of rice add the remaining fried onions, chopped coriander, ghee, and saffron milk (including the strands).
  • You are now ready to finish cooking the biryani: apply the lid on top of the biryani pot and put on a high flame – cook it this way for 8 minutes; after exactly eight minutes, turn the heat to low and cook for a further two minutes.
  • After two minutes, turn the heat off and allow the biryani to sit with the lid on and the heat off for 10 minutes, before removing the lid and opening it. Serve and enjoy!


It is important to ‘open’ the biryani as this will allow the rice to remain fragrant: to do so, or you serve the whole biryani straight away, or you can choose a large serving plate, where you can spread the rice and allow the steam to be released, so it can cool down and you can store the biryani away to eat later on, after warming it up again.


Calories: 578kcalCarbohydrates: 66gProtein: 19gFat: 26gSaturated Fat: 9gTrans Fat: 1gCholesterol: 122mgSodium: 95mgPotassium: 665mgFiber: 4gSugar: 5gVitamin A: 450IUVitamin C: 19mgCalcium: 84mgIron: 2mg
Keyword Biryani Pot, Dum Biryani, Easy Chicken Recipes, Indian food, Indian spices
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