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Chicken Biryani

chicken biryani justgoo in 1

chicken biryani justgoo in 1

This chicken biryani recipe has been one of the most requested reader recipes and I’m so excited to share it with you today. Succulent, juicy pieces of chicken are cooked in a yogurt marinade and then layered with crispy onions, coriander, mint and basmati rice to give you a dish that the entire family will enjoy. I’ve broken the process step by step and made a recipe video for this chicken biryani so that you can make this restaurant style biryani at home!

  • Prep Time20 min
  • Cook Time45 min
  • Total Time1 hr 5 min
  • Cuisine
    • Indian
    • Hydrabadi
  • Course
    • Main Course
  • Cooking Method
    • Steaming

Brown Onions

  • 2 Onions Large
  • ½ cup Vegetable Oil

Chicken Marinade

  • 700 grams Chicken Thighs and Drumsticks bone-in and skinless (Note 2)
  • ¾ cup Yogurt or hung curd
  • ¼ cup Tomato Puree
  • ¼ cup Vegetable Oil
  • 1 tablespoon Ginger Garlic Paste minced ginger and garlic
  • 1 tablespoon Red Chilli Powder sub with 1 teaspoon Paprika + 1 teaspoon Cayenne
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Garam Masala Powder
  • 2 tablespoon Brown Onions
  • ¼ teaspoon Salt


  • 2 tablespoon Hot Milk
  • 10-15 Saffron strands

Parboiled Rice (70% cooked)

  • 2 cups Basmati Rice Note 3
  • 6 cups Water
  • 2 tablespoon Salt
  • 1 Bayleaf
  • 5-6 Cloves
  • 2-3 Cardamom Pods

Other Biryani Ingredients

  • 1 cup Mint Leaves fresh
  • 1 cup Coriander Leaves Cilantro
  • 1 ½ tablespoons Ghee or Butter



To make the brown onions, pat the onions dry and if time permits, leave them out on a kitchen towel for 15-20 minutes to dry them out slightly. Heat oil in a pan and add the onions. On a medium flame, shallow fry the onions for 15 minutes till they are a deep golden brown, without burning them. Drain them out on a paper towel, and set aside. These can be made ahead and stored in an air tight container overnight. Burnt onions will add a bitter flavor to the biryani. You can also use store bought fried onions/ shallots which are easily available in leading supermarkets, Indian and Asian stores.


Mix together all the ingredients under chicken marinade and marinate for at least two hours or overnight for best results.


When you are ready to make the biryani, soak saffron strands in hot milk and rub them slightly with the back of a spoon. Set this aside.


Bring water to a roaring boil and add salt, whole spices and basmati rice. Cook for exactly 5 minutes and drain completely, leaving the whole spices in the rice. This will cook the rice to about 70% doneness which can be checked by pressing a grain of rice between two fingers – the rice should still be raw in the middle.


Heat a heavy bottomed pot like a dutch oven, and add the chicken to it. Cook for 4 minutes and then turn the chicken pieces once. Cover and cook for another 3 minutes. Turn off the heat. Scatter half the onions all over the chicken, and then sprinkle all the coriander and mint leaves. Next layer the rice all over the mint and coriander, and in the end drizzle saffron milk and ghee all over the rice. Cover and cook on a low flame for 20 minutes – this will help steam the rice, cook it to doneness and cook the chicken. (Note 4)


Once the biryani is cooked, let it rest for 5-10 minutes, and finish by scattering the remaining onions on top. Serve hot digging the spoon deep to get all the layers.

  • Amount per serving
  • Calories0
  • % Daily Value*Standard DV
  • Total Fat45 g78 g57.69%
  • Saturated Fat29 g20 g145%
  • Trans Fat1 g
  • Polyunsaturated Fat3 g
  • Monounsaturated Fat10 g
  • Cholesterol74 mg300 mg24.67%
  • Sodium2928 mg2300 mg127.3%
  • Total Carbohydrate59 g275 g21.45%
  • Dietary Fiber3 g28 g10.71%
  • Total Sugars4 g
  • Protein22 g50 g44%
  • Calcium121 mg1300 mg9.31%
  • Iron2 mg18 mg11.11%
  • Potassium485 mg4700 mg10.32%
  • Vitamin A1103 mcg900 mcg122.56%
  • Vitamin C (Ascorbic Acid)9 mg90 mg10%
  • Calories721 kcal721 kcal100%