Easy Aromatic Chicken Biriyani

Forget complicated takeout—you can create an authentic, fragrant, and restaurant-quality Chicken Biryani right in your own kitchen! This recipe layers tender, spiced boneless chicken with perfectly cooked basmati rice and a rich, aromatic dum gravy. It's truly a celebration of flavor and an ideal centerpiece for any meal.

Ingredients:To cook rice

Basmati rice - 500g
Water to cook rice
Pinch of salt
Ghee - 1/2 tsp
Cardamom - 3
Cloves - 3
Cinnamon stick - 1/2 inch

Ingredients:To marinate chicken

Boneless chicken (cut into fine size pieces) - 500g
Sliced big onion - 1/2
Fried onion - 2 tbsp
Mint leaves - 1 tbsp
Curd / plain yoghurt - 1/2 cup
Coriander powder - 1 tsp
Chilli powder - 1 tbsp
Green chilies - 3
Ginger garlic paste - 1 tbsp
Salt to taste
Ghee - 2 tbsp

Ingredients:To make the gravy

Water
Milk
Ghee
Mint and coriander leaves

How to Cook Your Perfect Chicken Biryani

Step 1: Marinate the Chicken

In a large bowl, combine the chicken pieces, sliced onions, fried onions, chopped mint leaves, plain curd/yoghurt, coriander powder, chili powder, green chilies, ginger garlic paste, salt, and ghee.
Gently mix everything until every piece of chicken is beautifully coated in the rich, fragrant marinade.
Cover the bowl and let it rest for at least 2 hours in the refrigerator.

Step 2: Parboil the Basmati Rice

Rinse the basmati rice thoroughly under cold water until the water runs clear, then soak it for about 20 minutes.
In a large pot, add just enough water to barely cover the grains. Add the cloves, cardamom, cinnamon, and ghee.
Boil only until the rice is about 70% - 80% done. The grains should still have a slight bite (al dente).
Once cooked, immediately strain the rice and spread it out on a large plate or tray. This crucial step stops the cooking process and ensures you have perfect, separate grains—no sticking!

Step 3: Cook the Spiced Chicken

In a deep pan or pot , heat 2 tbsp of ghee until shimmering.
Add the entire contents of the marinated chicken mixture. Cook over medium heat, stirring occasionally, until the chicken is tender and well-browned on all sides, creating a delicious layer of masala at the base.

Step 4: Prepare the Aromatic Gravy

In a separate small pan, gently heat the ghee, milk, water, mint, and coriander.
Simmer, stirring constantly, until the gravy begins to thicken slightly. This liquid will infuse the Biryani with moisture and fragrance during the final cooking stage.

Step 5: Layer and Dum

Layer 1: Start with a generous layer of the parboiled basmati rice in the pot.
Layer 2: Add cooked chicken pieces, spreading them evenly.
Layer 3: Add another substantial rice layer.
The Gravy Drizzle: Pour the prepared aromatic liquid gravy evenly over the top layer of rice.
Garnishes: Add fresh mint leaves, coriander leaves, and a sprinkle of fried onions over the top.
Final Layers: Finish with any remaining cooked chicken and the last of the rice.
Dum Cooking: Mix the layers very lightly with a wooden spoon—just enough to combine without breaking the delicate rice grains. Cover the pot tightly (a lid sealed with dough is traditional, but a tight-fitting lid works well).
Cook over a very low heat for about 15 minutes. This is the dum process, where the steam infuses the entire dish with incredible flavor.

Serving Suggestion

Turn off the heat and let the Biryani rest for 5-10 minutes before serving. Gently fluff and mix the layers using a wide, flat spatula. Serve this easy, yet authentic Chicken Biryani hot with Raita (yogurt dip) and a simple salad.