Chicken Biryani

Name: Chicken Biryani
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: Indian
Ingredients: 750 g (1½ lb) chicken thighs, skin on, bone in, halved along the bone; ⅔ cup (150 ml) yogurt, plain; ½ cup (125 ml) water; 2 tbsp vegetable oil, or other plain oil; 6 garlic cloves, minced; 2 tsp fresh ginger, finely grated; ⅛ tsp ground turmeric; ¼ tsp cinnamon; ½ tsp cayenne, adjust to taste; ½ tsp ground cardamom; 2 tsp garam masala; 2 tsp coriander; 1 tbsp cumin; 2 tbsp paprika, sweet or ordinary, not smoked; 1¾ tsp salt; 2 tbsp salt; 10 cloves; 5 bay leaves, dried; 1 star anise; 6 green cardamom pods; 2¼ cups (450 g) basmati rice, uncooked; 2 medium onions, yellow or brown, halved and finely sliced; 1 cup (250 ml) oil, for frying; 1 tsp saffron threads, loosely packed; 2 tbsp warm water; 1 cup coriander, chopped; ¼ cup (60 g) ghee or unsalted butter, melted; crispy onions, from above; coriander, chopped; yogurt, for serving

Chicken biryani with yellow and white rice, fried onions and coriander in a dark bowl, served with yogurt. — A bowl of chicken biryani with saffron-colored rice, fried onions, coriander and yogurt.

Spiced yogurt-marinated chicken cooks beneath fragrant basmati rice, saffron, fried onions and coriander in one pot.

By Cookin' KitchenOctober 23, 2026

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Total: 1 hour 30 minutes
Servings: 8 servings

Prep: 20 minutes
Cook: 1 hour
Rest: 10 minutes
Total: 1 hour 30 minutes
Servings: 8

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Recipe

Chicken Biryani

Spiced yogurt-marinated chicken cooks beneath fragrant basmati rice, saffron, fried onions and coriander in one pot.

Cookin' · https://cookin.club/recipes/chicken-biryani

Prep: 20 minutes
Cook: 1 hour
Rest: 10 minutes
Total: 1 hour 30 minutes
Servings: 8

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Instructions

Marinate the chicken

Step 1: Mix the marinade in a large pot about 26 cm (11 inches) in diameter. Add the chicken and coat well. Marinate for 20 minutes to overnight.

Parboil the rice

Step 2: Bring 3 litres (3 quarts) of water to a boil, then add the salt and spices.
Step 3: Add the rice and bring the water back to a boil. Cook for 4 minutes, or until the rice is just cooked but still a little firm in the middle. It will taste salty at this stage; that saltiness fades during the next stage of cooking.
Step 4: Drain the rice immediately and set it aside.
Tip: The whole spices can remain in the rice, or be removed before layering.

Fry the onions

Step 5: Heat the oil in a large saucepan over medium-high heat. Fry the onion in batches for 3 to 4 minutes, until golden brown. Do not let it burn, or it will become bitter.
Step 6: Transfer the onion to a paper-towel-lined plate. Repeat with the remaining onion.

Prepare the saffron

Step 7: Place the saffron threads and warm water in a bowl. Leave for at least 10 minutes.

Layer and cook the biryani

Step 8: Place the pot with the chicken on the stove over medium heat. Cover and cook for 5 minutes.
Step 9: Remove the lid. Cook for 5 minutes, turning the chicken twice.
Step 10: Remove the pot from the heat.
Step 11: Turn the chicken so the skin side is down; it should cover most of the base of the pot.
Step 12: Scatter half the onion over the chicken, then add half the coriander.
Step 13: Top with all the rice. Gently pat it down and flatten the surface.
Step 14: Drizzle the saffron water over the rice in a random pattern, then drizzle over the ghee.
Step 15: Cover the pot and return it to the stove over medium heat.
Step 16: As soon as steam appears, reduce the heat to low and cook for 25 minutes.
Step 17: Remove the pot from the stove and let it rest, covered, for 10 minutes.

Serve

Step 18: To keep patches of yellow rice, white rice, curry-stained rice and chicken distinct rather than mixing them together, use a large spoon to dig deep into the pot and scoop up as much as possible in one spoonful.
Step 19: Turn the biryani out into a bowl or onto a platter. Garnish with the remaining onion and coriander, and serve yogurt on the side.

Notes

Ingredient options

Jasmine or long-grain rice can replace basmati, though the fragrance will be different.
For a shortcut, use store-bought crispy fried onions or fried shallots in place of frying the onions.
Saffron powder can replace the threads: mix 1/2 teaspoon powder with the warm water.
Use ghee or melted butter. Plain yogurt works for serving; for minted yogurt, mix 1 1/2 cups plain yogurt with 1/3 cup finely chopped mint, a good pinch of salt and a little water if needed.
Boneless chicken thighs are another option. The recipe also gives a breast method: simmer the marinade until almost paste-like, return the whole breast to it, then begin layering with the onion and coriander.

Make ahead and storage

Parboil the rice up to 24 hours ahead. Marinate the chicken and cook it through the chicken-cooking stage, before covering it with rice, up to 2 days ahead. The marinated chicken can also be frozen for up to 48 hours. Saffron water and fried onions can be prepared ahead; assemble and cook the biryani on the day of serving.
Refrigerate leftovers for 3 to 4 days and reheat in the microwave. Serve with yogurt if the rice has become less moist.

About this recipe

Chicken biryani layers spiced yogurt-marinated chicken with basmati rice, fried onions, coriander and saffron. The rice steams over the chicken in the same pot, taking on its curry flavors as it cooks.

Chicken biryani arranged on a serving platter with coriander and a bowl of yogurt. — Chicken biryani on a platter, with yogurt served alongside.

A serving of chicken biryani with white and yellow rice, fried onions, coriander and yogurt. — Chicken biryani served with yogurt and garnishes.

The recipe serves 8. Marinate the chicken for at least 20 minutes, or up to overnight; the listed preparation time is 20 minutes.

Whole spices for the rice beside ground spices for the chicken. — Spices used for the rice and chicken.

Chicken Biryani

Recipe

Ingredients

Chicken and marinade

Parboiled rice

Crispy onions

Saffron

Biryani and garnish