Marinating the Chicken

 1 kg chicken, cut into pieces 1 cup yogurt 1 tablespoon ginger-garlic paste  1 teaspoon turmeric powder  1 teaspoon red chili powder 1 teaspoon garam masala  Salt to taste

Best Chicken Biryani Recipe



– 2 cups basmati rice, soaked for 30 minutes – 4-5 cups water for boiling – 1 bay leaf – 4-5 green cardamom pods – 4-5 cloves – 1-inch cinnamon stick – Salt to taste

Biryani Masala

– 2 large onions, thinly sliced – 2 tomatoes, chopped – 1/2 cup fried onions  – 1/2 cup chopped mint leaves – 1/2 cup chopped coriander leaves – 1/4 cup ghee or vegetable oil – 1/4 teaspoon saffron strands  – 2 tablespoons fried cashews and raisins

Biryani Masala Preparation

– In a large pan, heat ghee or oil. Add sliced onions and sauté until golden brown. – Add chopped tomatoes and cook until they are soft. – Add marinated chicken and cook until it's partially cooked. The chicken will cook further during the dum process.


– In a heavy-bottomed pan, layer half of the parboiled rice at the bottom. – Top it with the partially cooked chicken masala. – Sprinkle chopped mint and coriander leaves on top. – Layer the remaining rice over the chicken.

Dum Cooking

– Drizzle saffron-infused milk over the rice. Also, add fried onions, cashews, and raisins. – Seal the pot with a tight-fitting lid or aluminum foil. – Cook on low heat for 20-25 minutes. This process is called "dum cooking" and allows the flavors to meld.


– Gently fluff the biryani with a fork, ensuring the layers remain intact. – Serve hot with raita or your favorite side dish. Enjoy your homemade Chicken Biryani – a delightful symphony of flavors and aromas!