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Spicy Chicken Biryani with Raita

Dive into the world of exquisite Indian flavors with this Chicken Biryani recipe. Layers of tender marinated chicken, fragrant basmati rice, and aromatic spices come together in perfect harmony. This one-pot dish is not just a meal—it’s an experience that transforms any dinner into a feast.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course: Main Dish
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 750 g chicken on bone medium pieces
  • ¾ cup yogurt curd, whisked
  • ¾ tbsp garlic paste
  • ¾ tbsp ginger paste
  • 2 tsp red chili powder
  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • 3-4 green chilies slit or chopped
  • 1 tsp garam masala powder
  • Salt to taste
  • 3 tbsp brown onions
  • 1 tbsp lemon juice
  • 2 tbsp oil
For the Rice
  • 3 cups long-grain basmati rice
  • 1½-2 tbsp salt
  • Water as needed
For Cooking the Chicken
  • 2 tbsp oil
  • 1 tbsp ghee
  • 1 large onion finely sliced
  • 1 tsp caraway seeds shajeera
  • 1½- inch cinnamon stick
  • 5 green cardamom pods
  • 8-10 black peppercorns
  • 6-8 cloves
  • 2 bay leaves
  • 1 star anise
For Layering
  • ⅓ cup brown onions
  • ½ cup mint leaves
  • ½ cup coriander leaves
  • A pinch of saffron soaked in 2 tbsp warm milk
  • 2 tbsp ghee

Method
 

Marinate the Chicken
  1. Combine all marinade ingredients in a large bowl.
  2. Mix thoroughly, ensuring the chicken is evenly coated.
  3. Cover and refrigerate for at least 2 hours or overnight for the best flavor.
  4. Prepare the Rice
  5. Wash basmati rice until the water runs clear. Soak for 30 minutes.
  6. In a pot, bring water to a boil, add salt, and cook the rice until 70% done. Drain and set aside.
Cook the Chicken
  1. Heat oil and ghee in a large skillet.
  2. Sauté the whole spices (caraway seeds, cinnamon, cardamom, etc.) until aromatic.
  3. Add sliced onion and cook until golden brown.
  4. Stir in the marinated chicken and cook until almost done.
Layer the Biryani
  1. In a heavy-bottomed pot, add the cooked chicken as the bottom layer.
  2. Spread half of the rice over the chicken.
  3. Sprinkle with brown onions, mint leaves, coriander leaves, and saffron milk.
  4. Repeat layering until all ingredients are used.
Final Cooking
  1. Drizzle ghee over the top layer.
  2. Cover the pot tightly to trap steam.
  3. Cook on low heat for 20-25 minutes.
Serve
  1. Fluff the biryani gently and serve hot with raita, salad, or your favorite chutneys.

Notes

  • Use aged basmati rice for the best texture.
  • Marinating the chicken overnight enhances the flavors.
  • Adjust spice levels according to your preference.
  • Make sure to seal the pot well to trap the steam for perfectly cooked biryani.

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