Delicious Chicken Biryani Recipe| A Timeless Biryani

Eid al-Fitr, also called the “Festival of Breaking the Fast,” is a joyous occasion that marks the end of Ramadan, the Islamic holy month of fasting. As we welcome Eid al-Fitr, Chicken Biryani is the perfect dish to grace our tables.

This classic Indian delicacy, known for its aromatic layers of seasoned rice and tender chicken, is a feast for the senses and a symbol of unity and tradition. Born from a blend of Arabic and Indian traditions, Biryani’s journey has taken it across continents, finding a warm welcome in Southeast Asia.

This flavourful mixed rice dish caters to all palates, from meat lovers to vegetarians, and each culture it has touched has added its own special twist, making Biryani a beloved recipe with endless variations. It’s a dish that promises a delicious experience and brings people together, making it an ideal choice for Eid al-Fitr celebrations.

Chicken Biryani Tips

Use high-quality basmati rice for the best texture and flavour. Basmati rice is known for its long, slender grains that separate beautifully when cooked.
If you’re not comfortable chopping up a whole chicken yourself, you can ask your butcher to cut it into bite-sized pieces for you. Alternatively, you can buy pre-cut chicken thighs or drumsticks.
Marinate the chicken for at least 30 minutes or overnight to allow the flavours to develop fully.
Don’t skimp on the saffron! This spice adds a luxurious touch to the Biryani. If you can’t find saffron threads, substitute with a pinch of turmeric for a hint of colour.
Biryani is traditionally cooked in a sealed pot, like a Dutch oven, to trap the steam and create a fluffy rice texture.
Let the biryani rest for at least 10 minutes before serving. This allows the flavours to meld and the rice to absorb any remaining moisture.
You can prepare rice by substituting vegetables for meat or fish as an alternative for vegetarians. On occasions, you could just use eggs or potatoes.

Ingredients

The Marinade

125 ml plain yoghurt

1 tablespoon lemon juice

1 and ½ tablespoons ginger-garlic paste

1 green chilli, finely chopped (optional)

1 tablespoon vegetable oil

1 teaspoon ground turmeric

1 teaspoon Kashmiri red chilli powder

1 teaspoon biryani masala (or garam masala)

½ teaspoon coriander powder

½ teaspoon roasted cumin powder

50 g chopped fresh mint leaves

50 g chopped fresh coriander leaves

Salt to taste

The Chicken

1 kg bone-in, skin-on chicken

The Rice

375 ml basmati rice, rinsed and soaked for 30 minutes

½ tablespoon vegetable oil

14 g salt

4 whole cardamom pods

2 whole cloves

2.5 cm cinnamon stick

2 bay leaves

For layering

50 ml vegetable oil

2 large onions, thinly sliced

A pinch of saffron threads soaked in 2 tablespoons hot milk + 2 tablespoons hot water

1-2 tablespoons chopped fresh mint and coriander leaves (optional)

Directions

Marinate the chicken: In a large bowl, combine yoghurt, lemon juice, ginger-garlic paste, green chilli (if using), oil, turmeric, red chilli powder, biryani masala, coriander powder, cumin powder, mint leaves, coriander leaves, and salt.
Add the chicken pieces and mix well to coat the pieces evenly. Cover and allow to marinate for at least 30 minutes, or refrigerate overnight for deeper flavour.
Cook the rice: Heat oil over medium heat in a large pot. Add cardamoms, cloves, cinnamon sticks, and bay leaves. Saute for a few seconds until fragrant.
Rinse the soaked basmati rice and add it to the pot along with salt. Pour enough water to cover the rice by about 1 inch (2.5 cm).
Bring to a boil, then reduce heat to low, cover the pot tightly, and cook for 15 minutes or until the rice is fluffy and cooked through.
Remove from heat and keep covered.
If you have a rice cooker do steps 3 and 4, place the spices in the rice cooker with the rice and follow your normal cooking method.
Assemble the Biryani: Heat oil in a large Dutch oven or oven-safe pot over medium heat.
Add the sliced onions and cook until golden brown and softened.
Remove the cooked chicken pieces from the marinade and arrange them in a single layer over the fried onions.
Layer the Biryani: Gently spread half of the cooked rice over the chicken. Sprinkle with half of the saffron milk mixture and half of the chopped mint and coriander leaves (if using).
Repeat with the remaining rice, saffron milk, and herbs.
Cook the Biryani: Cover the pot tightly with a lid or aluminium foil. Seal the foil’s edges with the pot’s rim to prevent steam from escaping.
Place the pot over low heat and cook for 20-25 minutes or until the Biryani is heated.
Serve: Turn off the heat and let the biryani rest for at least 10 minutes before serving.
Fluff the rice gently with a fork and spoon the Biryani onto a serving platter.
Garnish with additional fresh mint and coriander leaves (optional) and enjoy!