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1. Shard Calculation

Query:

Response:

Calculated Shard: 0 (from laksa172)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa000.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://ministryofcurry.com/chicken-biryani/\')), getAhrefsUnparsedNoserviceFromURL(\'https://ministryofcurry.com/chicken-biryani/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/ministryofcurry.com\/chicken-biryani\/","crawl_time":1775382488,"first_indexed_time":1718849563,"http_code":200,"src_unparsed":"com,ministryofcurry!\/chicken-biryani\/ s443","src_root_hash":"15968088287957784400","history_drop_reason":null,"meta_title":"Chicken Biryani - Ministry of Curry","meta_descriptions":["Ultimate chicken biryani recipe! A flavor-packed meal with tender marinated chicken, aromatic basmati rice, & rich blend of spices, cooked to perfection."],"attrs_boilerpipe_text":"Introducing our treasured family recipe for authentic\nChicken Dum Biryani\n! Aromatic long-grain rice, perfectly layered over succulent chicken marinated in a blend of earthy, aromatic spices, garnished with caramelized onions and delicate strands of saffron. Each bite bursts with the vibrant flavors of India.\nBeautiful, fluffy long-grain rice layered over perfectly spiced chicken, garnished with caramelized onions and fresh mint - our treasured family Chicken Dum Biryani recipe!\nWant to Save This Recipe?\nEnter your email & I'll send it to your inbox. \nPlus, get great new recipes from me every week!\nBy submitting this form, you consent to receive emails from Minstry of Curry\nBack in 2017, I published my\nInstant Pot Chicken Biryani\nrecipe, and it instantly became a sensation! It went viral on social media, with thousands of you trying it out. The Instant Pot version simplifies the biryani-making process, making it possible to whip up even on busy weeknights using fewer ingredients compared to the traditional recipe. Some of my other popular Biryani recipes include\nInstant Pot chickpea biryani\nas well as\nVegetarian paneer biryani,\nwhich are a must-try!\nSeven years later, after many requests, I am excited to share the original family recipe cooked on the stovetop! This recipe uses whole spices like star anise, cardamom, and cloves to infuse the rice with rich flavors, along with my special\nhomemade Biryani Masala\nto marinate the chicken. The final dish showcases fluffy, long white rice grains studded with yellow-orange grains naturally colored by saffron-infused milk.\nEvery grain tells a story. Long basmati rice infused with whole spices, saffron milk, and homemade biryani masala, this is what authentic Indian biryani looks and smells like straight from the pot.\nJoin me as I guide you through gathering the ingredients (and explaining why each is essential), perfecting every step, and mastering the timing and techniques to create the ultimate Indian-style biryani with chicken. This flavorful dish is sure to impress your family and friends, just like my other\nIndian main dish recipes with chicken\n!\nAll About the Ingredients\nNote\n: A recipe card with exact ingredient measurements and instructions is available at the end of this post. The ingredient photo and details included here are just to give you a clear visual reference of what you'll need for the recipe, ensuring you know exactly what to gather before you start.\nBasmati Rice\n-Long-grain basmati rice is traditionally used to make biryani. I prefer the Kohinoor brand extra-long grain basmati rice, which is easily available at Indian grocery stores.\nChicken\n- Traditionally, whole bone-in chicken pieces are used to make biryani. Here in the US, it can be tough to find a whole chicken that's properly cut for biryani. As a handy shortcut, I like to use a mix of bone-in drumsticks and boneless chicken thighs. This way, you still get those authentic flavors and tender, juicy meat!\nWhole Spices\n- shahi jeera, bay leaves, star anise, cloves, and green cardamom pods. A classic combination of spices to infuse the rice with rich flavor. Read more about each of these spices in my\nEssential Indian Spice Guide\n.\nGround Spices\n- turmeric, Kashmiri red chili powder, Biryani Masala.\nGaram masala\ncan be used in a pinch in place of Biryani Masala.\nYellow Onion\n- thinly sliced yellow onion caramelized in ghee makes for the signature Birista onions that are a must in the marinade as well as for topping. With a rich golden color, they add a sweet, caramelized flavor to complement all the spices. Although these onions are traditionally deep-fried I also have an\nair fryer fried onions\nrecipe.\nGhee\n-\nhomemade  ghee\nhelps bring authentic taste and aromas to Biryani and I highly recommend using ghee instead of oil when making Biryani.\nHerbs\n- fresh mint and cilantro add a perfect combination of herbs for cool, citrusy flavors and a pop of color.\nEverything you need for the most flavorful Chicken Biryani: fragrant basmati rice, bone-in chicken, whole spices, Kashmiri chili, fresh herbs, and of course, homemade ghee. Each ingredient plays its part in building that signature biryani magic.\nTip: \nChicken can be marinated for up to 24 hours in the fridge. The longer you marinate, the better the flavors will be.\nCrispy Onions AKA Birira\nTip:\nSave time by frying the onions a day ahead! For a healthier option with less ghee, try my Airfryer crispy onions recipe.\nParboil the rice\nTip: Make sure to use aged extra-long-grain basmati rice for the most authentic flavor and texture.\nCook the chicken and layer the rice\nTip\n: Before serving, allow the biryani to sit uncovered for 5 minutes. Gently fluff the rice using a fork or a silicone spatula. This will help the delicate rice grains to firm up a bit, preventing them from breaking.\nPerfectly caramelized birista onions, golden and sweet, are the secret ingredient that takes this biryani from delicious to absolutely unforgettable.\nServing\nServe Biryani hot with lemon wedges and a cooling raita!\nServe your Chicken Dum Biryani with a cool, creamy raita on the side, the perfect pairing to balance all those warm, fragrant spices in every bite.\nStoring\nCool the leftover Biryani completely and refrigerate it in an airtight container for 2 to 3 days. You can also freeze biryani in freezer-proof containers for up to 6 months. To reheat, thaw the biryani overnight in the refrigerator, then microwave or steam it in the Instant Pot using the pot-in-pot method.\nEquipment Tip\nChoosing the right-sized pots is the most important step in making biryani:\nA\n3 QT saucepan\nis good for parboiling 2 to 2.5 cups of rice. If you are increasing the quantity of biryani, make sure to use a bigger saucepan.\nI recommend using a\n4-quart\ncasserole pan with a heavy bottom for frying the onions, cooking the chicken, and cooking the biryani. You can also use a 4 or 5- QT cast iron pot or Dutch oven. If you are increasing the servings of biryani, make sure to use a bigger pan\n★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on\nInstagram\n, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!\nRecipe\nPlease click on the stars in the recipe card below\nBetter Than Restaurant Chicken Dum Biryani\nAuthentic chicken Biryani with tender pieces of chicken marinated in warming spices, layerd with aromatic long grain Basmati rice topped with caramelized onions and saffron milk.\nPrep Time\n30\nminutes\nCook Time\n30\nminutes\nMarinating Time\n30\nminutes\nTotal Time\n1\nhour\n30\nminutes\nCourse:\ndinner, Lunch\nCuisine:\nIndian\nServings:\n6\nCalories:\n601\nkcal\nMarinade Ingredients\n▢\n1\npound\nchicken drumsticks (4)\nskin removed\n▢\n1\npound\nboneless skinless chicken thighs\ncut in half\n▢\n2 to 3\nteaspoons\nbiryani masala\n▢\n1\ntablespoon\nginger paste\n▢\n1\ntablespoon\ngarlic paste\n▢\n2\nteaspoons\nkosher salt\n▢\n1\ntablespoon\nkashmiri red chili powder\n▢\n½\nteaspoon\nground turmeric\n▢\n¼\ncup\nfresh mint leaves\nchopped\n▢\n2\ntablespoon\nlemon juice\n▢\n¾\ncup\nplain yogurt\nCrispy Fried Onions\n▢\n4\ntablespoons\nghee\n▢\n1\nlarge yellow onion\nthinly sliced\nRice Ingredients\n▢\n2½\ncups\nExtra long grain Basmati rice\n▢\n1\nteaspoon\nblack cumin seeds - shah jeera\n▢\n2\nbay leaves - tamal patra\n▢\n1\nstar anise\n▢\n4\ngreen cardamom pods\n▢\n8\ncloves\n▢\n1½\ntablespoons\nkosher salt\nGarnish\n▢\n¼\ncup\nchopped cilantro\n▢\n½\nteaspoon\nsaffron\n▢\n2\ntablespoons\nmilk\nwarm\n▢\n2\ntablespoons\nghee\noptional\nMarinate Chicken\nMake the marinade by mixing yogurt, ginger, garlic, turmeric, red chili powder, biryani masala, salt, mint leaves, and lemon juice.\nAdd chicken and coat evenly with the marinade. Keep in the refrigerator for at least 30 minutes. Note: You can also marinate the chicken overnight in teh refrigerator.\nSoak saffron in warm milk, reserve.\nRinse & Soak Rice\nRinse and drain the basmati rice 2 to 3 times. Add 4 cups of water and let it soak for 20 minutes.\nFry Onions\nWhile the rice is soaking, add ghee to a heavy-bottomed pan and add onions. On medium heat, fry the onions stirring frequently until they become light golden brown and start to crisp up - about 15 to 20 minutes.\nRemove the fried onions from the pan, leaving the excess ghee behind as we will use this pan to cook the chicken. Add one fourth of the fried onions to the marinated chicken and give a quick mix.\nParboil Rice\nIn a medium pot add 8 cups of water. Add cumin seeds, bay leaves, star anise, cardamom, cloves, and salt to the rice and bring it to boil on high heat.\nDrain the soaked rice and add it to the boiling water. Bring the rice to a full boil on high heat. Lower the heat to medium and cook uncovered for 5 to 6 minutes or until the rice is about 90% cooked. Drain the rice promptly and reserve.\nCook chicken\nTo the pan with the remaining ghee, add the marinated chicken. Cook on medium heat for 8 to 10 minutes, turning halfway through.\nLayer and cook Biryani on Dum\nCarefully layer the partially cooked rice over the chicken. Top with caramelized onions, saffron-infused milk and optional ghee.\nCover the pot and seal it with aluminum foil, then place some weight over the lid. Cook on low heat for 20 minutes, this is the steam or \"Dum\" cooking step. Turn the heat off and wait another 10 minutes before opening the pot.\nGarnish with cilantro. Before serving allow the biryani to sit uncovered for 5 minutes. Gently fluff the rice using a fork or a silicone spatula. This will help the delicate rice grains to firm up a bit preventing them from breaking. Serve with Raita and lemon wedges.\nChicken can be marinated for up to 24 hours in the fridge. The longer you marinate the better the flavors will be.\nDave time by frying the onions a day ahead! For a healthier option with less ghee, try my\nAirfryer crispy onions recipe\n.\nUse aged extra long-grain basmati rice for the most authentic flavor and texture.\nBefore serving allow the biryani to sit uncovered for 5 minutes. Gently fluff the rice using a fork or a silicone spatula. This will help the delicate rice grains to firm up a bit preventing them from breaking.\nCalories:\n601\nkcal\n|\nCarbohydrates:\n69\ng\n|\nProtein:\n31\ng\n|\nFat:\n22\ng\n|\nSaturated Fat:\n11\ng\n|\nPolyunsaturated Fat:\n2\ng\n|\nMonounsaturated Fat:\n7\ng\n|\nTrans Fat:\n0.02\ng\n|\nCholesterol:\n154\nmg\n|\nSodium:\n2.682\nmg\n|\nPotassium:\n549\nmg\n|\nFiber:\n3\ng\n|\nSugar:\n3\ng\n|\nVitamin A:\n592\nIU\n|\nVitamin C:\n6\nmg\n|\nCalcium:\n106\nmg\n|\nIron:\n3\nmg","attrs_markdown":"[Ministry of Curry](https:\/\/ministryofcurry.com\/)\n\n[![go to homepage](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2020\/05\/MOC5_16-200-X-70.png)](https:\/\/ministryofcurry.com\/)\n\n- [Indian Main Dishes](https:\/\/ministryofcurry.com\/recipes\/main-dishes\/)\n  - [Biryani & Rice](https:\/\/ministryofcurry.com\/recipes\/main-dishes\/biryani-rice-dishes\/)\n  - [Chicken Recipes](https:\/\/ministryofcurry.com\/recipes\/main-dishes\/chicken-dishes\/)\n  - [Dal Recipes](https:\/\/ministryofcurry.com\/recipes\/main-dishes\/dal\/)\n  - [Vegetarian Curries](https:\/\/ministryofcurry.com\/recipes\/main-dishes\/vegetarian-curries\/)\n- [Recipe Search](https:\/\/ministryofcurry.com\/recipe-search\/)\n  - [Recipe Index](https:\/\/ministryofcurry.com\/recipes\/)\n  - [All Recipes](https:\/\/ministryofcurry.com\/recipe-search\/)\n- [Shop](https:\/\/ministryofcurry.com\/shop\/)\n- [About](https:\/\/ministryofcurry.com\/about-ministry-of-curry\/)\n\n[![Homepage link](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2020\/05\/MOC5_16-200-X-70.png)](https:\/\/ministryofcurry.com\/)\n\n- [Indian Main Dishes](https:\/\/ministryofcurry.com\/recipes\/main-dishes\/)\n  - [Biryani & Rice](https:\/\/ministryofcurry.com\/recipes\/main-dishes\/biryani-rice-dishes\/)\n  - [Chicken Recipes](https:\/\/ministryofcurry.com\/recipes\/main-dishes\/chicken-dishes\/)\n  - [Dal Recipes](https:\/\/ministryofcurry.com\/recipes\/main-dishes\/dal\/)\n  - [Vegetarian Curries](https:\/\/ministryofcurry.com\/recipes\/main-dishes\/vegetarian-curries\/)\n- [Recipe Search](https:\/\/ministryofcurry.com\/recipe-search\/)\n  - [Recipe Index](https:\/\/ministryofcurry.com\/recipes\/)\n  - [All Recipes](https:\/\/ministryofcurry.com\/recipe-search\/)\n- [Shop](https:\/\/ministryofcurry.com\/shop\/)\n- [About](https:\/\/ministryofcurry.com\/about-ministry-of-curry\/)\n\n[×](https:\/\/ministryofcurry.com\/chicken-biryani\/)\n\n[Home](https:\/\/ministryofcurry.com\/) » [Recipes](https:\/\/ministryofcurry.com\/recipes\/) » [Main Dishes](https:\/\/ministryofcurry.com\/recipes\/main-dishes\/) » [Biryani & Rice Dishes](https:\/\/ministryofcurry.com\/recipes\/main-dishes\/biryani-rice-dishes\/)\n\n# Chicken Biryani\n5 from 17 votes\n\nPublished: Jun 19, 2024 · Modified: Mar 22, 2026 by [Archana Mundhe](https:\/\/ministryofcurry.com\/about-archana\/) · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · [53 Comments](https:\/\/ministryofcurry.com\/chicken-biryani\/#comments)\n\n[↓ Jump to Recipe](https:\/\/ministryofcurry.com\/chicken-biryani\/#recipe)\n\n4745 shares\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20150%20150'%3E%3C\/svg%3E)\n\n![](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2024\/06\/2-150x150.jpg)\n\n![chicken biryani pinterest pin](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20150%20150'%3E%3C\/svg%3E)\n\n![chicken biryani pinterest pin](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2024\/06\/1-1-150x150.jpg)\n\nIntroducing our treasured family recipe for authentic **Chicken Dum Biryani**! Aromatic long-grain rice, perfectly layered over succulent chicken marinated in a blend of earthy, aromatic spices, garnished with caramelized onions and delicate strands of saffron. Each bite bursts with the vibrant flavors of India.\n\n![Chicken Biryani served in a white platter with lemon wedge and raita on the side.](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2024\/06\/chicken-biryani.jpg)\n\n*Beautiful, fluffy long-grain rice layered over perfectly spiced chicken, garnished with caramelized onions and fresh mint - our treasured family Chicken Dum Biryani recipe\\!*\n\nWant to Save This Recipe?\n\nEnter your email & I'll send it to your inbox. *Plus, get great new recipes from me every week\\!*\n\nBy submitting this form, you consent to receive emails from Minstry of Curry\n\nBack in 2017, I published my [Instant Pot Chicken Biryani](https:\/\/ministryofcurry.com\/chicken-biryani-instant-pot\/) recipe, and it instantly became a sensation! It went viral on social media, with thousands of you trying it out. The Instant Pot version simplifies the biryani-making process, making it possible to whip up even on busy weeknights using fewer ingredients compared to the traditional recipe. Some of my other popular Biryani recipes include [Instant Pot chickpea biryani](https:\/\/ministryofcurry.com\/chickpea-biryani-instant-pot\/) as well as [Vegetarian paneer biryani,](https:\/\/ministryofcurry.com\/vegetable-paneer-biryani-instant-pot\/) which are a must-try\\!\n\nSeven years later, after many requests, I am excited to share the original family recipe cooked on the stovetop! This recipe uses whole spices like star anise, cardamom, and cloves to infuse the rice with rich flavors, along with my special [homemade Biryani Masala](https:\/\/ministryofcurry.com\/homemade-biryani-masala\/) to marinate the chicken. The final dish showcases fluffy, long white rice grains studded with yellow-orange grains naturally colored by saffron-infused milk.\n\n![chicken biryani garnished with a mint sprig. ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201800'%3E%3C\/svg%3E)\n\n![chicken biryani garnished with a mint sprig. ](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2024\/06\/chicken-biryani-2.jpg)\n\n*Every grain tells a story. Long basmati rice infused with whole spices, saffron milk, and homemade biryani masala, this is what authentic Indian biryani looks and smells like straight from the pot.*\n\nJoin me as I guide you through gathering the ingredients (and explaining why each is essential), perfecting every step, and mastering the timing and techniques to create the ultimate Indian-style biryani with chicken. This flavorful dish is sure to impress your family and friends, just like my other [Indian main dish recipes with chicken](https:\/\/ministryofcurry.com\/ingredient\/chicken\/)\\!\n\n## All About the Ingredients\n**Note**: A recipe card with exact ingredient measurements and instructions is available at the end of this post. The ingredient photo and details included here are just to give you a clear visual reference of what you'll need for the recipe, ensuring you know exactly what to gather before you start.\n\n- **Basmati Rice** -Long-grain basmati rice is traditionally used to make biryani. I prefer the Kohinoor brand extra-long grain basmati rice, which is easily available at Indian grocery stores.\n- **Chicken** - Traditionally, whole bone-in chicken pieces are used to make biryani. Here in the US, it can be tough to find a whole chicken that's properly cut for biryani. As a handy shortcut, I like to use a mix of bone-in drumsticks and boneless chicken thighs. This way, you still get those authentic flavors and tender, juicy meat\\!\n- **Whole Spices** - shahi jeera, bay leaves, star anise, cloves, and green cardamom pods. A classic combination of spices to infuse the rice with rich flavor. Read more about each of these spices in my [Essential Indian Spice Guide](https:\/\/ministryofcurry.com\/essential-indian-spices\/).\n- **Ground Spices** - turmeric, Kashmiri red chili powder, Biryani Masala. [Garam masala](https:\/\/ministryofcurry.com\/homemade-garam-masala-2\/) can be used in a pinch in place of Biryani Masala.\n- **Yellow Onion** \\- thinly sliced yellow onion caramelized in ghee makes for the signature Birista onions that are a must in the marinade as well as for topping. With a rich golden color, they add a sweet, caramelized flavor to complement all the spices. Although these onions are traditionally deep-fried I also have an [air fryer fried onions](https:\/\/ministryofcurry.com\/crispy-onions\/) recipe.\n- **Ghee** - [homemade ghee](https:\/\/ministryofcurry.com\/homemade-ghee-instant-pot\/) helps bring authentic taste and aromas to Biryani and I highly recommend using ghee instead of oil when making Biryani.\n- **Herbs** - fresh mint and cilantro add a perfect combination of herbs for cool, citrusy flavors and a pop of color.\n\n![ingredients for chicken biryani. ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201344%201792'%3E%3C\/svg%3E)\n\n![ingredients for chicken biryani. ](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2024\/06\/Chicken-Biryani-Ingredients.jpg)\n\n*Everything you need for the most flavorful Chicken Biryani: fragrant basmati rice, bone-in chicken, whole spices, Kashmiri chili, fresh herbs, and of course, homemade ghee. Each ingredient plays its part in building that signature biryani magic.*\n\n## How to Make Chicken Biryani\n### Marinate the Chicken\n![marinade ingredients in a bowl](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201581%201581'%3E%3C\/svg%3E)\n\n![marinade ingredients in a bowl](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2024\/06\/marinade-ingredients.jpg)\n\nMake the marinade by mixing yogurt, ginger, garlic, turmeric, red chili powder, garam masala, salt, mint leaves, and lemon juice.\n\n![marinated chicken in a bowl](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201697%201697'%3E%3C\/svg%3E)\n\n![marinated chicken in a bowl](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2024\/06\/marinated-chicken.jpg)\n\nAdd chicken and coat evenly with the marinade. Refrigerate for at least 30 minutes.\n\n**Tip:** Chicken can be marinated for up to 24 hours in the fridge. The longer you marinate, the better the flavors will be.\n\n### Crispy Onions AKA Birira\n![yellow onions in a kadai ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201980%201980'%3E%3C\/svg%3E)\n\n![yellow onions in a kadai ](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2024\/06\/onions-in-ghee.jpg)\n\nHeat the ghee in a heavy-bottomed pan and add the onions.\n\n![fried onions in a pan ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201980%201980'%3E%3C\/svg%3E)\n\n![fried onions in a pan ](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2024\/06\/fried-onions.jpg)\n\nOn medium heat, fry the onions, stirring frequently, until they start to turn golden brown - about 15 to 20 minutes.\n\n**Tip:** Save time by frying the onions a day ahead! For a healthier option with less ghee, try my Airfryer crispy onions recipe.\n\n### Parboil the rice\n![pot with water and whole spices ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201980%201980'%3E%3C\/svg%3E)\n\n![pot with water and whole spices ](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2024\/06\/water-with-spices-1.jpg)\n\nIn a medium pot, heat water. Add cumin seeds, bay leaves, star anise, cardamom, cloves, and salt to the rice and bring the to a boil on high heat.\n\n![partially cooked rice in a pot ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201980%201980'%3E%3C\/svg%3E)\n\n![partially cooked rice in a pot ](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2024\/06\/partially-cooked-rice-1.jpg)\n\nAdd soaked and drained rice and bring to a full boil on high heat. Lower the heat to medium and cook uncovered until the rice is about 90% cooked. Drain the rice promptly and reserve.\n\nTip: Make sure to use aged extra-long-grain basmati rice for the most authentic flavor and texture.\n\n### Cook the chicken and layer the rice\n![sauteeing chicken in a pot ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201980%201980'%3E%3C\/svg%3E)\n\n![sauteeing chicken in a pot ](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2024\/06\/chicken-in-a-pan.jpg)\n\nTo the pan with the remaining ghee, add the marinated chicken. Cook on medium heat for 8 to 10 minutes, turning halfway through.\n\n![basmati rice layered in a pot ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201980%201980'%3E%3C\/svg%3E)\n\n![basmati rice layered in a pot ](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2024\/06\/basmati-rice-layer.jpg)\n\nGently layer the partially cooked rice over the chicken.\n\n![biryani rice with fried onions and saffron ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201879%201879'%3E%3C\/svg%3E)\n\n![biryani rice with fried onions and saffron ](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2024\/06\/biryani-with-caramalized-onions.jpg)\n\nTop with caramelized onions and saffron-infused milk.\n\n![pot sealed with aluminum foil ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201980%201980'%3E%3C\/svg%3E)\n\n![pot sealed with aluminum foil ](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2024\/06\/sealed-biryani-pot.jpg)\n\nCover the pot and seal it with aluminum foil, then place some weight on top of the lid. Cook on low heat for 20 minutes. Turn the heat off and open the pot after 10 minutes.\n\n**Tip**: Before serving, allow the biryani to sit uncovered for 5 minutes. Gently fluff the rice using a fork or a silicone spatula. This will help the delicate rice grains to firm up a bit, preventing them from breaking.\n\n![biryani in a pot garnished with fried onions, saffron and cilantro. ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201980%201980'%3E%3C\/svg%3E)\n\n![biryani in a pot garnished with fried onions, saffron and cilantro. ](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2024\/06\/cilantro-garnish.jpg)\n\n*Perfectly caramelized birista onions, golden and sweet, are the secret ingredient that takes this biryani from delicious to absolutely unforgettable.*\n## Serving\nServe Biryani hot with lemon wedges and a cooling raita\\!\n\n![chicken biryani served with raita and lemon wedge. ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201800'%3E%3C\/svg%3E)\n\n![chicken biryani served with raita and lemon wedge. ](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2024\/06\/chicken-biryani-7.jpg)\n\n*Serve your Chicken Dum Biryani with a cool, creamy raita on the side, the perfect pairing to balance all those warm, fragrant spices in every bite.*\n## Storing\nCool the leftover Biryani completely and refrigerate it in an airtight container for 2 to 3 days. You can also freeze biryani in freezer-proof containers for up to 6 months. To reheat, thaw the biryani overnight in the refrigerator, then microwave or steam it in the Instant Pot using the pot-in-pot method.\n\n## Equipment Tip\nChoosing the right-sized pots is the most important step in making biryani:\n\n1. A [3 QT saucepan](https:\/\/amzn.to\/4evbjKV) is good for parboiling 2 to 2.5 cups of rice. If you are increasing the quantity of biryani, make sure to use a bigger saucepan.\n2. I recommend using a [4-quart](https:\/\/amzn.to\/3VyLQI3) casserole pan with a heavy bottom for frying the onions, cooking the chicken, and cooking the biryani. You can also use a 4 or 5- QT cast iron pot or Dutch oven. If you are increasing the servings of biryani, make sure to use a bigger pan\n\n★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on [Instagram](https:\/\/www.instagram.com\/ministry_of_curry\/), tag @ministry\\_of\\_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you\\!\n\n## Recipe\nTried this recipe? We love your feedback.Please click on the stars in the recipe card below\n\n![chicken biryani in a serving platter with raita bowl on the side,](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20150%20150'%3E%3C\/svg%3E)\n\n![chicken biryani in a serving platter with raita bowl on the side,](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2024\/06\/chicken-biryani-5-150x150.jpg)\n\n[Print Recipe](https:\/\/ministryofcurry.com\/wprm_print\/better-than-restaurant-chicken-dum-biryani)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fministryofcurry.com%2Fchicken-biryani%2F&media=https%3A%2F%2Fministryofcurry.com%2Fwp-content%2Fuploads%2F2024%2F06%2Fchicken-biryani-5.jpg&description=Better+Than+Restaurant+Chicken+Dum+Biryani&is_video=false)\n\n[Save](https:\/\/ministryofcurry.com\/chicken-biryani\/)\n\n[Saved\\!](https:\/\/ministryofcurry.com\/chicken-biryani\/)\n\n5 from 17 votes\n## Better Than Restaurant Chicken Dum Biryani\nAuthentic chicken Biryani with tender pieces of chicken marinated in warming spices, layerd with aromatic long grain Basmati rice topped with caramelized onions and saffron milk.\n\nPrep Time30 minutes minutes\n\nCook Time30 minutes minutes\n\nMarinating Time30 minutes minutes\n\nTotal Time1 hour hour 30 minutes minutes\n\nCourse: dinner, Lunch\n\nCuisine: Indian\n\nServings: 6\n\nCalories: 601kcal\n\nAuthor: [Archana Mundhe](https:\/\/ministryofcurry.com\/about-archana\/)\n\n### Equipment\n- [4-QT Casserole](https:\/\/amzn.to\/4b4WUCx)\n- [3-QT Saucepan](https:\/\/ministryofcurry.com\/chicken-biryani\/amzn.to\/4evbjKV)\n### Recipe Video\n### Ingredients\n#### Marinade Ingredients\n- ▢\n  1 pound chicken drumsticks (4) skin removed\n- ▢\n  1  pound  boneless skinless chicken thighs  cut in half\n- ▢\n  2 to 3 teaspoons biryani masala\n- ▢\n  1 tablespoon [ginger paste](https:\/\/ministryofcurry.com\/ginger-paste\/)\n- ▢\n  1 tablespoon [garlic paste](https:\/\/ministryofcurry.com\/homemade-garlic-paste\/)\n- ▢\n  2 teaspoons [kosher salt](https:\/\/linksta.io\/eb55b43f)\n- ▢\n  1 tablespoon [kashmiri red chili powder](https:\/\/linksta.io\/93485ee2)\n- ▢\n  ½ teaspoon [ground turmeric](https:\/\/linksta.io\/9067523e)\n- ▢\n  ¼ cup fresh mint leaves chopped\n- ▢\n  2 tablespoon lemon juice\n- ▢\n  ¾ cup plain yogurt\n\n#### Crispy Fried Onions\n- ▢\n  4 tablespoons [ghee](https:\/\/ministryofcurry.com\/homemade-ghee-instant-pot\/)\n- ▢\n  1 large yellow onion thinly sliced\n\n#### Rice Ingredients\n- ▢\n  2½ cups [Extra long grain Basmati rice](https:\/\/amzn.to\/30CnH7V)\n- ▢\n  1 teaspoon [black cumin seeds - shah jeera](https:\/\/amzn.to\/2DbggeO)\n- ▢\n  2 [bay leaves - tamal patra](https:\/\/amzn.to\/36kuN6C)\n- ▢\n  1 star anise\n- ▢\n  4 [green cardamom pods](https:\/\/amzn.to\/3f0JLxZ)\n- ▢\n  8 [cloves](https:\/\/amzn.to\/2C1EhV5)\n- ▢\n  1½ tablespoons [kosher salt](https:\/\/linksta.io\/eb55b43f)\n\n#### Garnish\n- ▢\n  ¼ cup chopped cilantro\n- ▢\n  ½ teaspoon [saffron](https:\/\/amzn.to\/477y7OM)\n- ▢\n  2 tablespoons milk warm\n- ▢\n  2 tablespoons [ghee](https:\/\/ministryofcurry.com\/homemade-ghee-instant-pot\/) optional\n\n### Instructions\n#### Marinate Chicken\n- Make the marinade by mixing yogurt, ginger, garlic, turmeric, red chili powder, biryani masala, salt, mint leaves, and lemon juice.\n- Add chicken and coat evenly with the marinade. Keep in the refrigerator for at least 30 minutes. Note: You can also marinate the chicken overnight in teh refrigerator.\n- Soak saffron in warm milk, reserve.\n\n#### Rinse & Soak Rice\n- Rinse and drain the basmati rice 2 to 3 times. Add 4 cups of water and let it soak for 20 minutes.\n\n#### Fry Onions\n- While the rice is soaking, add ghee to a heavy-bottomed pan and add onions. On medium heat, fry the onions stirring frequently until they become light golden brown and start to crisp up - about 15 to 20 minutes.\n- Remove the fried onions from the pan, leaving the excess ghee behind as we will use this pan to cook the chicken. Add one fourth of the fried onions to the marinated chicken and give a quick mix.\n\n#### Parboil Rice\n- In a medium pot add 8 cups of water. Add cumin seeds, bay leaves, star anise, cardamom, cloves, and salt to the rice and bring it to boil on high heat.\n- Drain the soaked rice and add it to the boiling water. Bring the rice to a full boil on high heat. Lower the heat to medium and cook uncovered for 5 to 6 minutes or until the rice is about 90% cooked. Drain the rice promptly and reserve.\n\n#### Cook chicken\n- To the pan with the remaining ghee, add the marinated chicken. Cook on medium heat for 8 to 10 minutes, turning halfway through.\n\n#### Layer and cook Biryani on Dum\n- Carefully layer the partially cooked rice over the chicken. Top with caramelized onions, saffron-infused milk and optional ghee.\n- Cover the pot and seal it with aluminum foil, then place some weight over the lid. Cook on low heat for 20 minutes, this is the steam or \"Dum\" cooking step. Turn the heat off and wait another 10 minutes before opening the pot.\n- Garnish with cilantro. Before serving allow the biryani to sit uncovered for 5 minutes. Gently fluff the rice using a fork or a silicone spatula. This will help the delicate rice grains to firm up a bit preventing them from breaking. Serve with Raita and lemon wedges.\n\n### Notes\n- Chicken can be marinated for up to 24 hours in the fridge. The longer you marinate the better the flavors will be.\n- Dave time by frying the onions a day ahead! For a healthier option with less ghee, try my [Airfryer crispy onions recipe](https:\/\/ministryofcurry.com\/crispy-onions\/).\n- Use aged extra long-grain basmati rice for the most authentic flavor and texture.\n- Before serving allow the biryani to sit uncovered for 5 minutes. Gently fluff the rice using a fork or a silicone spatula. This will help the delicate rice grains to firm up a bit preventing them from breaking.\n\n### Nutrition\nCalories: 601kcal \\| Carbohydrates: 69g \\| Protein: 31g \\| Fat: 22g \\| Saturated Fat: 11g \\| Polyunsaturated Fat: 2g \\| Monounsaturated Fat: 7g \\| Trans Fat: 0\\.02g \\| Cholesterol: 154mg \\| Sodium: 2\\.682mg \\| Potassium: 549mg \\| Fiber: 3g \\| Sugar: 3g \\| Vitamin A: 592IU \\| Vitamin C: 6mg \\| Calcium: 106mg \\| Iron: 3mg\n\nTried this recipe?Share your photo and tag [@ministry\\_of\\_curry](https:\/\/www.instagram.com\/ministry_of_curry) or tag [\\#ministryofcurry](https:\/\/www.instagram.com\/explore\/tags\/ministryofcurry)\n\n### Filed Under\n[Biryani & Rice Dishes](https:\/\/ministryofcurry.com\/recipes\/main-dishes\/biryani-rice-dishes\/)[Chicken Recipes](https:\/\/ministryofcurry.com\/recipes\/main-dishes\/chicken-dishes\/)[Gluten Free](https:\/\/ministryofcurry.com\/special-diet\/gluten-free\/)[Stove Top](https:\/\/ministryofcurry.com\/method\/stove-top\/)[Ultimate Guide to Indian Festival Foods (55+ Recipes!)](https:\/\/ministryofcurry.com\/occasion\/indian-festival-foods\/)[Chicken](https:\/\/ministryofcurry.com\/ingredient\/chicken\/)[Rice](https:\/\/ministryofcurry.com\/ingredient\/rice\/)[Saffron](https:\/\/ministryofcurry.com\/ingredient\/saffron\/)\n\n## More Biryani & Rice Dishes\n- [![mixed veggie khichdi served with papas and pickle.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20720%20960'%3E%3C\/svg%3E)![mixed veggie khichdi served with papas and pickle.](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2017\/05\/MOC-instantpotkhichdi-720x960.jpeg)Instant Pot Mixed Lentils & Vegetables Khichdi](https:\/\/ministryofcurry.com\/khichdi-instant-pot\/)\n- [![protein oats khichdi served with pickle and greek yogurt](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20720%20960'%3E%3C\/svg%3E)![protein oats khichdi served with pickle and greek yogurt](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2025\/02\/protein-oats-khichdi_-720x960.jpg)Quick Instant Pot Khichdi with Protein Oats](https:\/\/ministryofcurry.com\/protein-oats-khichdi\/)\n- [![Khichdi served with pickle](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20720%20960'%3E%3C\/svg%3E)![Khichdi served with pickle](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2024\/11\/plain-khichdi-4-720x960.jpg)Easy Khichdi {Perfect for Cozy Evenings or Recovery Days}](https:\/\/ministryofcurry.com\/khichdi\/)\n- [![Kashmiri Pulao garnished with nuts and fruits](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20720%20960'%3E%3C\/svg%3E)![Kashmiri Pulao garnished with nuts and fruits](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2024\/10\/Kashmiri-Pulao-6-720x960.jpg)Kashmiri Pulao {Nutty, Fruity, and Fragrant}](https:\/\/ministryofcurry.com\/kashmiri-pulao\/)\n\n### Comments\n1. Debby says\n   \n   January 31, 2026 at 3:54 pm\n   \n   Which biryani masala do you use? It varies from brand to brand and that makes the difference in taste sometimes.\n   \n   [Reply](https:\/\/ministryofcurry.com\/chicken-biryani\/#comment-72849)\n   - Archana Mundhe says\n     \n     January 31, 2026 at 5:18 pm\n     \n     Hi Debbie, great question! I use homemade biryani masala. Here is my recipe - <https:\/\/ministryofcurry.com\/homemade-biryani-masala\/>. If you do not have all the spices you can also instead use my homemade garam masala that uses only 5 whole spices - <https:\/\/ministryofcurry.com\/homemade-garam-masala-2\/>. Hope this helps.\n     \n     [Reply](https:\/\/ministryofcurry.com\/chicken-biryani\/#comment-72850)\n2. Anmisha says\n   \n   February 03, 2026 at 1:12 pm\n   \n   Hi archana  \n    Thanks for the recipe. I have a question .  \n    Can we follow the same dum cooking timings when we use cast iron Dutch oven too ?  \n    I am Concerned if the chicken gets sticked to pan .  \n    Could you please let me know . .  \n    Also if you could suggest cooking timings for cast iron Dutch oven pan it would be really helpful.  \n    Thank you  \n    Anmisha![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)\n   \n   [Reply](https:\/\/ministryofcurry.com\/chicken-biryani\/#comment-72875)\n   - Archana Mundhe says\n     \n     February 03, 2026 at 8:43 pm\n     \n     Hi Anmisha! I actually love making biryani in the cast iron pan, once it heated, it pretty much cooks at the same timing as a heavy bottom stainless steel pan. Also since the marinade is at the bottom it will not stick to the pan. Just make sure to do the Dum on \"low-medium\" heat.\n     \n     [Reply](https:\/\/ministryofcurry.com\/chicken-biryani\/#comment-72877)\n     - Anmisha Bondili says\n       \n       February 04, 2026 at 4:35 pm\n       \n       Thanks for your reply Archana.\n       \n       So we need to dum in \"low MEDIUM\" for 20 mins in cast iron pan as you suggested? because in your recipe for stainless steel pan you mentioned to keep in \"only low\" heat.\n       \n       please let me know.\n       \n       Thanks  \n        Anmisha![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)\n       \n       [Reply](https:\/\/ministryofcurry.com\/chicken-biryani\/#comment-72879)\n       - Archana Mundhe says\n         \n         February 04, 2026 at 9:40 pm\n         \n         Hi Yes, since cast iron pans are much thicker you can increase the heat a bit more. Let me know how it comes out\\!\n         \n         [Reply](https:\/\/ministryofcurry.com\/chicken-biryani\/#comment-72881)\n         - Anmisha Bondili says\n           \n           February 04, 2026 at 11:44 pm\n           \n           Thank you Archana  \n            One more question pls , in cast iron pan the chicken should be cooked in the same medium heat for 10 mins ? ( which is same as in stainless steel pan) . So chicken should be80% nearly done ?![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)\n         - Archana Mundhe says\n           \n           February 06, 2026 at 10:15 am\n           \n           Yes it should be 80% done. Depending on the size of your cast iron pan it may take a little less or more time\\!\n3. David Andres says\n   \n   February 17, 2026 at 3:38 pm\n   \n   This recipe is amazing. My wife is a very picky eater and immediately said she loved it after the first bite. I used boneless thighs and cubed them instead of bone in chicken. It’s also very easy to make.![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)\n   \n   [Reply](https:\/\/ministryofcurry.com\/chicken-biryani\/#comment-72924)\n   - Archana Mundhe says\n     \n     February 18, 2026 at 6:04 pm\n     \n     Thank you David! This is our family favorite recipe too and a goto for easy weeknight meals.\n     \n     [Reply](https:\/\/ministryofcurry.com\/chicken-biryani\/#comment-72929)\n4. Jam says\n   \n   March 04, 2026 at 5:54 am\n   \n   I will be cooking this today for Iftar❤️  \n    Thanks\n   \n   [Reply](https:\/\/ministryofcurry.com\/chicken-biryani\/#comment-72982)\n   - Archana Mundhe says\n     \n     March 04, 2026 at 9:43 am\n     \n     Ramadan Mubarak! I cannot wait for your feedback.\n     \n     [Reply](https:\/\/ministryofcurry.com\/chicken-biryani\/#comment-72983)\n5. Joudy says\n   \n   March 11, 2026 at 8:42 am\n   \n   Hiii making this for iftar today, I replaced the biryani masala for an indian chicken seasoning so I don't think it will turn out that nice but this recipe seems amazing. Will let you know my thoughts once i'm done cooking.![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)\n   \n   [Reply](https:\/\/ministryofcurry.com\/chicken-biryani\/#comment-73022)\n   - Archana Mundhe says\n     \n     March 11, 2026 at 9:27 am\n     \n     Hi! It will turn out amazing. Happy Ramadan. Enjoy\\!\n     \n     [Reply](https:\/\/ministryofcurry.com\/chicken-biryani\/#comment-73023)\n6. Homeschool Mom says\n   \n   March 13, 2026 at 11:52 am\n   \n   I made this after making the Instant Pot version I found in your cookbook at our library. I did use the garam masala spice as I had it mixed up already. I used 2 tsp each fresh ginger and garlic as that is what I keep on hand. I took a chance and made this in a large nonstick pan and it worked perfectly. We liked this version better than the Instant Pot version, and the leftovers the next day are phenomenal! Thank you so much for sharing this recipe & process with us\\!![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)\n   \n   [Reply](https:\/\/ministryofcurry.com\/chicken-biryani\/#comment-73040)\n   - Archana Mundhe says\n     \n     March 13, 2026 at 3:28 pm\n     \n     This honestly made me so happy! The fact that you found my cookbook at your library and then came here to try this version too means the absolute world to me. Thank you so much for taking the time to share this; feedback like yours is what keeps me going. So glad your family enjoyed it\\!\n     \n     [Reply](https:\/\/ministryofcurry.com\/chicken-biryani\/#comment-73043)\n\n[« Older Comments](https:\/\/ministryofcurry.com\/chicken-biryani\/comment-page-1\/#comments)\n\n![](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2023\/12\/Archana-Blog-About-ME-720x720-1.png)\n\n### Welcome\\!\nHi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.\n\n[More About Me\\!](https:\/\/ministryofcurry.com\/about-archana\/)\n\n![](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2024\/05\/Essential-Indian-Instant-Pot-3d-cover-copy-e1530892717229.png)\n***\n### Popular Posts\n- [![pav bhaji served with diced onions, pickle and papad](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20720%20960'%3E%3C\/svg%3E)![pav bhaji served with diced onions, pickle and papad](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2020\/01\/pav-bhaji-1-2-720x960.jpg)Mumbai Pav Bhaji](https:\/\/ministryofcurry.com\/pav-bhaji\/)\n- [![Chicken Biryani served in 2 bowls with raita and lemon wedges](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20720%20960'%3E%3C\/svg%3E)![Chicken Biryani served in 2 bowls with raita and lemon wedges](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2017\/05\/chicken-biryani-1-720x960.jpg)Instant Pot Chicken Biryani](https:\/\/ministryofcurry.com\/chicken-biryani-instant-pot\/)\n- [![mushroom masala served with rice & naan](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20720%20960'%3E%3C\/svg%3E)![mushroom masala served with rice & naan](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2020\/02\/mushroom-masala-1-2-720x960.jpg)Mushroom Masala](https:\/\/ministryofcurry.com\/mushroom-masala\/)\n- [![pomegranate juice in 2 glasses](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20720%20960'%3E%3C\/svg%3E)![pomegranate juice in 2 glasses](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2018\/11\/pomegranate-juice-1-720x960.jpg)Homemade Pomegranate Juice](https:\/\/ministryofcurry.com\/pomegranate-juice\/)\n\n## Footer\nas featured in:\n\n![ministry of curry featured logo](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201500%20100'%3E%3C\/svg%3E)\n\n![ministry of curry featured logo](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2021\/04\/featured-logos.png)\n\n- [Home](https:\/\/ministryofcurry.com\/)\n- [Recipes](https:\/\/ministryofcurry.com\/recipes\/)\n- [About](https:\/\/ministryofcurry.com\/about-ministry-of-curry\/)\n- [Contact](https:\/\/ministryofcurry.com\/contact\/)\n- [Editorial Policy](https:\/\/ministryofcurry.com\/editorial-policy\/)\n- [Accessibility](https:\/\/ministryofcurry.com\/accessibility\/)\n- [Travel & Lifestyle](https:\/\/ministryofcurry.com\/recipes\/lifestyle\/)\n- [↑ Back to Top](https:\/\/ministryofcurry.com\/chicken-biryani\/)\n\n![ministry of curry logo icon](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20206%20207'%3E%3C\/svg%3E)\n\n![ministry of curry logo icon](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2021\/04\/moc-circle.png)\n\nCopyright © 2026 Ministry of Curry\n\n4745 shares\n\n- [240](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fministryofcurry.com%2Fchicken-biryani%2F&t=Chicken%20Biryani \"Share on Facebook\")\n- 4505\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"Introducing our treasured family recipe for authentic **Chicken Dum Biryani**! Aromatic long-grain rice, perfectly layered over succulent chicken marinated in a blend of earthy, aromatic spices, garnished with caramelized onions and delicate strands of saffron. Each bite bursts with the vibrant flavors of India.\n\n![Chicken Biryani served in a white platter with lemon wedge and raita on the side.](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2024\/06\/chicken-biryani.jpg)\n\n*Beautiful, fluffy long-grain rice layered over perfectly spiced chicken, garnished with caramelized onions and fresh mint - our treasured family Chicken Dum Biryani recipe\\!*\n\nWant to Save This Recipe?\n\nEnter your email & I'll send it to your inbox. *Plus, get great new recipes from me every week\\!*\n\nBy submitting this form, you consent to receive emails from Minstry of Curry\n\nBack in 2017, I published my [Instant Pot Chicken Biryani](https:\/\/ministryofcurry.com\/chicken-biryani-instant-pot\/) recipe, and it instantly became a sensation! It went viral on social media, with thousands of you trying it out. The Instant Pot version simplifies the biryani-making process, making it possible to whip up even on busy weeknights using fewer ingredients compared to the traditional recipe. Some of my other popular Biryani recipes include [Instant Pot chickpea biryani](https:\/\/ministryofcurry.com\/chickpea-biryani-instant-pot\/) as well as [Vegetarian paneer biryani,](https:\/\/ministryofcurry.com\/vegetable-paneer-biryani-instant-pot\/) which are a must-try\\!\n\nSeven years later, after many requests, I am excited to share the original family recipe cooked on the stovetop! This recipe uses whole spices like star anise, cardamom, and cloves to infuse the rice with rich flavors, along with my special [homemade Biryani Masala](https:\/\/ministryofcurry.com\/homemade-biryani-masala\/) to marinate the chicken. The final dish showcases fluffy, long white rice grains studded with yellow-orange grains naturally colored by saffron-infused milk.\n\n![chicken biryani garnished with a mint sprig. ](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2024\/06\/chicken-biryani-2.jpg)\n\n*Every grain tells a story. Long basmati rice infused with whole spices, saffron milk, and homemade biryani masala, this is what authentic Indian biryani looks and smells like straight from the pot.*\n\nJoin me as I guide you through gathering the ingredients (and explaining why each is essential), perfecting every step, and mastering the timing and techniques to create the ultimate Indian-style biryani with chicken. This flavorful dish is sure to impress your family and friends, just like my other [Indian main dish recipes with chicken](https:\/\/ministryofcurry.com\/ingredient\/chicken\/)\\!\n\n## All About the Ingredients\n**Note**: A recipe card with exact ingredient measurements and instructions is available at the end of this post. The ingredient photo and details included here are just to give you a clear visual reference of what you'll need for the recipe, ensuring you know exactly what to gather before you start.\n\n- **Basmati Rice** -Long-grain basmati rice is traditionally used to make biryani. I prefer the Kohinoor brand extra-long grain basmati rice, which is easily available at Indian grocery stores.\n- **Chicken** - Traditionally, whole bone-in chicken pieces are used to make biryani. Here in the US, it can be tough to find a whole chicken that's properly cut for biryani. As a handy shortcut, I like to use a mix of bone-in drumsticks and boneless chicken thighs. This way, you still get those authentic flavors and tender, juicy meat\\!\n- **Whole Spices** - shahi jeera, bay leaves, star anise, cloves, and green cardamom pods. A classic combination of spices to infuse the rice with rich flavor. Read more about each of these spices in my [Essential Indian Spice Guide](https:\/\/ministryofcurry.com\/essential-indian-spices\/).\n- **Ground Spices** - turmeric, Kashmiri red chili powder, Biryani Masala. [Garam masala](https:\/\/ministryofcurry.com\/homemade-garam-masala-2\/) can be used in a pinch in place of Biryani Masala.\n- **Yellow Onion** \\- thinly sliced yellow onion caramelized in ghee makes for the signature Birista onions that are a must in the marinade as well as for topping. With a rich golden color, they add a sweet, caramelized flavor to complement all the spices. Although these onions are traditionally deep-fried I also have an [air fryer fried onions](https:\/\/ministryofcurry.com\/crispy-onions\/) recipe.\n- **Ghee** - [homemade ghee](https:\/\/ministryofcurry.com\/homemade-ghee-instant-pot\/) helps bring authentic taste and aromas to Biryani and I highly recommend using ghee instead of oil when making Biryani.\n- **Herbs** - fresh mint and cilantro add a perfect combination of herbs for cool, citrusy flavors and a pop of color.\n\n![ingredients for chicken biryani. ](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2024\/06\/Chicken-Biryani-Ingredients.jpg)\n\n*Everything you need for the most flavorful Chicken Biryani: fragrant basmati rice, bone-in chicken, whole spices, Kashmiri chili, fresh herbs, and of course, homemade ghee. Each ingredient plays its part in building that signature biryani magic.*\n\n**Tip:** Chicken can be marinated for up to 24 hours in the fridge. The longer you marinate, the better the flavors will be.\n\n### Crispy Onions AKA Birira\n**Tip:** Save time by frying the onions a day ahead! For a healthier option with less ghee, try my Airfryer crispy onions recipe.\n\n### Parboil the rice\nTip: Make sure to use aged extra-long-grain basmati rice for the most authentic flavor and texture.\n\n### Cook the chicken and layer the rice\n**Tip**: Before serving, allow the biryani to sit uncovered for 5 minutes. Gently fluff the rice using a fork or a silicone spatula. This will help the delicate rice grains to firm up a bit, preventing them from breaking.\n\n![biryani in a pot garnished with fried onions, saffron and cilantro. ](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2024\/06\/cilantro-garnish.jpg)\n\n*Perfectly caramelized birista onions, golden and sweet, are the secret ingredient that takes this biryani from delicious to absolutely unforgettable.*\n## Serving\nServe Biryani hot with lemon wedges and a cooling raita\\!\n\n![chicken biryani served with raita and lemon wedge. ](https:\/\/ministryofcurry.com\/wp-content\/uploads\/2024\/06\/chicken-biryani-7.jpg)\n\n*Serve your Chicken Dum Biryani with a cool, creamy raita on the side, the perfect pairing to balance all those warm, fragrant spices in every bite.*\n## Storing\nCool the leftover Biryani completely and refrigerate it in an airtight container for 2 to 3 days. You can also freeze biryani in freezer-proof containers for up to 6 months. To reheat, thaw the biryani overnight in the refrigerator, then microwave or steam it in the Instant Pot using the pot-in-pot method.\n\n## Equipment Tip\nChoosing the right-sized pots is the most important step in making biryani:\n\n1. A [3 QT saucepan](https:\/\/amzn.to\/4evbjKV) is good for parboiling 2 to 2.5 cups of rice. If you are increasing the quantity of biryani, make sure to use a bigger saucepan.\n2. I recommend using a [4-quart](https:\/\/amzn.to\/3VyLQI3) casserole pan with a heavy bottom for frying the onions, cooking the chicken, and cooking the biryani. You can also use a 4 or 5- QT cast iron pot or Dutch oven. If you are increasing the servings of biryani, make sure to use a bigger pan\n\n★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on [Instagram](https:\/\/www.instagram.com\/ministry_of_curry\/), tag @ministry\\_of\\_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you\\!\n\n## Recipe\nPlease click on the stars in the recipe card below\n\n## Better Than Restaurant Chicken Dum Biryani\nAuthentic chicken Biryani with tender pieces of chicken marinated in warming spices, layerd with aromatic long grain Basmati rice topped with caramelized onions and saffron milk.\n\nPrep Time30 minutes\n\nCook Time30 minutes\n\nMarinating Time30 minutes\n\nTotal Time1 hour  30 minutes\n\nCourse: dinner, Lunch\n\nCuisine: Indian\n\nServings: 6\n\nCalories: 601kcal\n\n#### Marinade Ingredients\n- ▢\n  1 pound chicken drumsticks (4) skin removed\n- ▢\n  1  pound  boneless skinless chicken thighs  cut in half\n- ▢\n  2 to 3 teaspoons biryani masala\n- ▢\n  1 tablespoon [ginger paste](https:\/\/ministryofcurry.com\/ginger-paste\/)\n- ▢\n  1 tablespoon [garlic paste](https:\/\/ministryofcurry.com\/homemade-garlic-paste\/)\n- ▢\n  2 teaspoons [kosher salt](https:\/\/linksta.io\/eb55b43f)\n- ▢\n  1 tablespoon [kashmiri red chili powder](https:\/\/linksta.io\/93485ee2)\n- ▢\n  ½ teaspoon [ground turmeric](https:\/\/linksta.io\/9067523e)\n- ▢\n  ¼ cup fresh mint leaves chopped\n- ▢\n  2 tablespoon lemon juice\n- ▢\n  ¾ cup plain yogurt\n\n#### Crispy Fried Onions\n- ▢\n  4 tablespoons [ghee](https:\/\/ministryofcurry.com\/homemade-ghee-instant-pot\/)\n- ▢\n  1 large yellow onion thinly sliced\n\n#### Rice Ingredients\n- ▢\n  2½ cups [Extra long grain Basmati rice](https:\/\/amzn.to\/30CnH7V)\n- ▢\n  1 teaspoon [black cumin seeds - shah jeera](https:\/\/amzn.to\/2DbggeO)\n- ▢\n  2 [bay leaves - tamal patra](https:\/\/amzn.to\/36kuN6C)\n- ▢\n  1 star anise\n- ▢\n  4 [green cardamom pods](https:\/\/amzn.to\/3f0JLxZ)\n- ▢\n  8 [cloves](https:\/\/amzn.to\/2C1EhV5)\n- ▢\n  1½ tablespoons [kosher salt](https:\/\/linksta.io\/eb55b43f)\n\n#### Garnish\n- ▢\n  ¼ cup chopped cilantro\n- ▢\n  ½ teaspoon [saffron](https:\/\/amzn.to\/477y7OM)\n- ▢\n  2 tablespoons milk warm\n- ▢\n  2 tablespoons [ghee](https:\/\/ministryofcurry.com\/homemade-ghee-instant-pot\/) optional\n\n#### Marinate Chicken\n- Make the marinade by mixing yogurt, ginger, garlic, turmeric, red chili powder, biryani masala, salt, mint leaves, and lemon juice.\n- Add chicken and coat evenly with the marinade. Keep in the refrigerator for at least 30 minutes. Note: You can also marinate the chicken overnight in teh refrigerator.\n- Soak saffron in warm milk, reserve.\n\n#### Rinse & Soak Rice\n- Rinse and drain the basmati rice 2 to 3 times. Add 4 cups of water and let it soak for 20 minutes.\n\n#### Fry Onions\n- While the rice is soaking, add ghee to a heavy-bottomed pan and add onions. On medium heat, fry the onions stirring frequently until they become light golden brown and start to crisp up - about 15 to 20 minutes.\n- Remove the fried onions from the pan, leaving the excess ghee behind as we will use this pan to cook the chicken. Add one fourth of the fried onions to the marinated chicken and give a quick mix.\n\n#### Parboil Rice\n- In a medium pot add 8 cups of water. Add cumin seeds, bay leaves, star anise, cardamom, cloves, and salt to the rice and bring it to boil on high heat.\n- Drain the soaked rice and add it to the boiling water. Bring the rice to a full boil on high heat. Lower the heat to medium and cook uncovered for 5 to 6 minutes or until the rice is about 90% cooked. Drain the rice promptly and reserve.\n\n#### Cook chicken\n- To the pan with the remaining ghee, add the marinated chicken. Cook on medium heat for 8 to 10 minutes, turning halfway through.\n\n#### Layer and cook Biryani on Dum\n- Carefully layer the partially cooked rice over the chicken. Top with caramelized onions, saffron-infused milk and optional ghee.\n- Cover the pot and seal it with aluminum foil, then place some weight over the lid. Cook on low heat for 20 minutes, this is the steam or \"Dum\" cooking step. Turn the heat off and wait another 10 minutes before opening the pot.\n- Garnish with cilantro. Before serving allow the biryani to sit uncovered for 5 minutes. Gently fluff the rice using a fork or a silicone spatula. This will help the delicate rice grains to firm up a bit preventing them from breaking. Serve with Raita and lemon wedges.\n\n- Chicken can be marinated for up to 24 hours in the fridge. The longer you marinate the better the flavors will be.\n- Dave time by frying the onions a day ahead! For a healthier option with less ghee, try my [Airfryer crispy onions recipe](https:\/\/ministryofcurry.com\/crispy-onions\/).\n- Use aged extra long-grain basmati rice for the most authentic flavor and texture.\n- Before serving allow the biryani to sit uncovered for 5 minutes. Gently fluff the rice using a fork or a silicone spatula. This will help the delicate rice grains to firm up a bit preventing them from breaking.\n\nCalories: 601kcal \\| Carbohydrates: 69g \\| Protein: 31g \\| Fat: 22g \\| Saturated Fat: 11g \\| Polyunsaturated Fat: 2g \\| Monounsaturated Fat: 7g \\| Trans Fat: 0\\.02g \\| Cholesterol: 154mg \\| Sodium: 2\\.682mg \\| Potassium: 549mg \\| Fiber: 3g \\| Sugar: 3g \\| Vitamin A: 592IU \\| Vitamin C: 6mg \\| Calcium: 106mg \\| Iron: 3mg","meta_canonical":null}

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Boilerpipe Text	Introducing our treasured family recipe for authentic Chicken Dum Biryani ! Aromatic long-grain rice, perfectly layered over succulent chicken marinated in a blend of earthy, aromatic spices, garnished with caramelized onions and delicate strands of saffron. Each bite bursts with the vibrant flavors of India. Beautiful, fluffy long-grain rice layered over perfectly spiced chicken, garnished with caramelized onions and fresh mint - our treasured family Chicken Dum Biryani recipe! Want to Save This Recipe? Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Back in 2017, I published my Instant Pot Chicken Biryani recipe, and it instantly became a sensation! It went viral on social media, with thousands of you trying it out. The Instant Pot version simplifies the biryani-making process, making it possible to whip up even on busy weeknights using fewer ingredients compared to the traditional recipe. Some of my other popular Biryani recipes include Instant Pot chickpea biryani as well as Vegetarian paneer biryani, which are a must-try! Seven years later, after many requests, I am excited to share the original family recipe cooked on the stovetop! This recipe uses whole spices like star anise, cardamom, and cloves to infuse the rice with rich flavors, along with my special homemade Biryani Masala to marinate the chicken. The final dish showcases fluffy, long white rice grains studded with yellow-orange grains naturally colored by saffron-infused milk. Every grain tells a story. Long basmati rice infused with whole spices, saffron milk, and homemade biryani masala, this is what authentic Indian biryani looks and smells like straight from the pot. Join me as I guide you through gathering the ingredients (and explaining why each is essential), perfecting every step, and mastering the timing and techniques to create the ultimate Indian-style biryani with chicken. This flavorful dish is sure to impress your family and friends, just like my other Indian main dish recipes with chicken ! All About the Ingredients Note : A recipe card with exact ingredient measurements and instructions is available at the end of this post. The ingredient photo and details included here are just to give you a clear visual reference of what you'll need for the recipe, ensuring you know exactly what to gather before you start. Basmati Rice -Long-grain basmati rice is traditionally used to make biryani. I prefer the Kohinoor brand extra-long grain basmati rice, which is easily available at Indian grocery stores. Chicken - Traditionally, whole bone-in chicken pieces are used to make biryani. Here in the US, it can be tough to find a whole chicken that's properly cut for biryani. As a handy shortcut, I like to use a mix of bone-in drumsticks and boneless chicken thighs. This way, you still get those authentic flavors and tender, juicy meat! Whole Spices - shahi jeera, bay leaves, star anise, cloves, and green cardamom pods. A classic combination of spices to infuse the rice with rich flavor. Read more about each of these spices in my Essential Indian Spice Guide . Ground Spices - turmeric, Kashmiri red chili powder, Biryani Masala. Garam masala can be used in a pinch in place of Biryani Masala. Yellow Onion - thinly sliced yellow onion caramelized in ghee makes for the signature Birista onions that are a must in the marinade as well as for topping. With a rich golden color, they add a sweet, caramelized flavor to complement all the spices. Although these onions are traditionally deep-fried I also have an air fryer fried onions recipe. Ghee - homemade ghee helps bring authentic taste and aromas to Biryani and I highly recommend using ghee instead of oil when making Biryani. Herbs - fresh mint and cilantro add a perfect combination of herbs for cool, citrusy flavors and a pop of color. Everything you need for the most flavorful Chicken Biryani: fragrant basmati rice, bone-in chicken, whole spices, Kashmiri chili, fresh herbs, and of course, homemade ghee. Each ingredient plays its part in building that signature biryani magic. Tip: Chicken can be marinated for up to 24 hours in the fridge. The longer you marinate, the better the flavors will be. Crispy Onions AKA Birira Tip: Save time by frying the onions a day ahead! For a healthier option with less ghee, try my Airfryer crispy onions recipe. Parboil the rice Tip: Make sure to use aged extra-long-grain basmati rice for the most authentic flavor and texture. Cook the chicken and layer the rice Tip : Before serving, allow the biryani to sit uncovered for 5 minutes. Gently fluff the rice using a fork or a silicone spatula. This will help the delicate rice grains to firm up a bit, preventing them from breaking. Perfectly caramelized birista onions, golden and sweet, are the secret ingredient that takes this biryani from delicious to absolutely unforgettable. Serving Serve Biryani hot with lemon wedges and a cooling raita! Serve your Chicken Dum Biryani with a cool, creamy raita on the side, the perfect pairing to balance all those warm, fragrant spices in every bite. Storing Cool the leftover Biryani completely and refrigerate it in an airtight container for 2 to 3 days. You can also freeze biryani in freezer-proof containers for up to 6 months. To reheat, thaw the biryani overnight in the refrigerator, then microwave or steam it in the Instant Pot using the pot-in-pot method. Equipment Tip Choosing the right-sized pots is the most important step in making biryani: A 3 QT saucepan is good for parboiling 2 to 2.5 cups of rice. If you are increasing the quantity of biryani, make sure to use a bigger saucepan. I recommend using a 4-quart casserole pan with a heavy bottom for frying the onions, cooking the chicken, and cooking the biryani. You can also use a 4 or 5- QT cast iron pot or Dutch oven. If you are increasing the servings of biryani, make sure to use a bigger pan ★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram , tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you! Recipe Please click on the stars in the recipe card below Better Than Restaurant Chicken Dum Biryani Authentic chicken Biryani with tender pieces of chicken marinated in warming spices, layerd with aromatic long grain Basmati rice topped with caramelized onions and saffron milk. Prep Time 30 minutes Cook Time 30 minutes Marinating Time 30 minutes Total Time 1 hour 30 minutes Course: dinner, Lunch Cuisine: Indian Servings: 6 Calories: 601 kcal Marinade Ingredients ▢ 1 pound chicken drumsticks (4) skin removed ▢ 1 pound boneless skinless chicken thighs cut in half ▢ 2 to 3 teaspoons biryani masala ▢ 1 tablespoon ginger paste ▢ 1 tablespoon garlic paste ▢ 2 teaspoons kosher salt ▢ 1 tablespoon kashmiri red chili powder ▢ ½ teaspoon ground turmeric ▢ ¼ cup fresh mint leaves chopped ▢ 2 tablespoon lemon juice ▢ ¾ cup plain yogurt Crispy Fried Onions ▢ 4 tablespoons ghee ▢ 1 large yellow onion thinly sliced Rice Ingredients ▢ 2½ cups Extra long grain Basmati rice ▢ 1 teaspoon black cumin seeds - shah jeera ▢ 2 bay leaves - tamal patra ▢ 1 star anise ▢ 4 green cardamom pods ▢ 8 cloves ▢ 1½ tablespoons kosher salt Garnish ▢ ¼ cup chopped cilantro ▢ ½ teaspoon saffron ▢ 2 tablespoons milk warm ▢ 2 tablespoons ghee optional Marinate Chicken Make the marinade by mixing yogurt, ginger, garlic, turmeric, red chili powder, biryani masala, salt, mint leaves, and lemon juice. Add chicken and coat evenly with the marinade. Keep in the refrigerator for at least 30 minutes. Note: You can also marinate the chicken overnight in teh refrigerator. Soak saffron in warm milk, reserve. Rinse & Soak Rice Rinse and drain the basmati rice 2 to 3 times. Add 4 cups of water and let it soak for 20 minutes. Fry Onions While the rice is soaking, add ghee to a heavy-bottomed pan and add onions. On medium heat, fry the onions stirring frequently until they become light golden brown and start to crisp up - about 15 to 20 minutes. Remove the fried onions from the pan, leaving the excess ghee behind as we will use this pan to cook the chicken. Add one fourth of the fried onions to the marinated chicken and give a quick mix. Parboil Rice In a medium pot add 8 cups of water. Add cumin seeds, bay leaves, star anise, cardamom, cloves, and salt to the rice and bring it to boil on high heat. Drain the soaked rice and add it to the boiling water. Bring the rice to a full boil on high heat. Lower the heat to medium and cook uncovered for 5 to 6 minutes or until the rice is about 90% cooked. Drain the rice promptly and reserve. Cook chicken To the pan with the remaining ghee, add the marinated chicken. Cook on medium heat for 8 to 10 minutes, turning halfway through. Layer and cook Biryani on Dum Carefully layer the partially cooked rice over the chicken. Top with caramelized onions, saffron-infused milk and optional ghee. Cover the pot and seal it with aluminum foil, then place some weight over the lid. Cook on low heat for 20 minutes, this is the steam or "Dum" cooking step. Turn the heat off and wait another 10 minutes before opening the pot. Garnish with cilantro. Before serving allow the biryani to sit uncovered for 5 minutes. Gently fluff the rice using a fork or a silicone spatula. This will help the delicate rice grains to firm up a bit preventing them from breaking. Serve with Raita and lemon wedges. Chicken can be marinated for up to 24 hours in the fridge. The longer you marinate the better the flavors will be. Dave time by frying the onions a day ahead! For a healthier option with less ghee, try my Airfryer crispy onions recipe . Use aged extra long-grain basmati rice for the most authentic flavor and texture. Before serving allow the biryani to sit uncovered for 5 minutes. Gently fluff the rice using a fork or a silicone spatula. This will help the delicate rice grains to firm up a bit preventing them from breaking. Calories: 601 kcal \| Carbohydrates: 69 g \| Protein: 31 g \| Fat: 22 g \| Saturated Fat: 11 g \| Polyunsaturated Fat: 2 g \| Monounsaturated Fat: 7 g \| Trans Fat: 0.02 g \| Cholesterol: 154 mg \| Sodium: 2.682 mg \| Potassium: 549 mg \| Fiber: 3 g \| Sugar: 3 g \| Vitamin A: 592 IU \| Vitamin C: 6 mg \| Calcium: 106 mg \| Iron: 3 mg
Markdown	[Ministry of Curry](https://ministryofcurry.com/) [![go to homepage](https://ministryofcurry.com/wp-content/uploads/2020/05/MOC5_16-200-X-70.png)](https://ministryofcurry.com/) - [Indian Main Dishes](https://ministryofcurry.com/recipes/main-dishes/) - [Biryani & Rice](https://ministryofcurry.com/recipes/main-dishes/biryani-rice-dishes/) - [Chicken Recipes](https://ministryofcurry.com/recipes/main-dishes/chicken-dishes/) - [Dal Recipes](https://ministryofcurry.com/recipes/main-dishes/dal/) - [Vegetarian Curries](https://ministryofcurry.com/recipes/main-dishes/vegetarian-curries/) - [Recipe Search](https://ministryofcurry.com/recipe-search/) - [Recipe Index](https://ministryofcurry.com/recipes/) - [All Recipes](https://ministryofcurry.com/recipe-search/) - [Shop](https://ministryofcurry.com/shop/) - [About](https://ministryofcurry.com/about-ministry-of-curry/) [![Homepage link](https://ministryofcurry.com/wp-content/uploads/2020/05/MOC5_16-200-X-70.png)](https://ministryofcurry.com/) - [Indian Main Dishes](https://ministryofcurry.com/recipes/main-dishes/) - [Biryani & Rice](https://ministryofcurry.com/recipes/main-dishes/biryani-rice-dishes/) - [Chicken Recipes](https://ministryofcurry.com/recipes/main-dishes/chicken-dishes/) - [Dal Recipes](https://ministryofcurry.com/recipes/main-dishes/dal/) - [Vegetarian Curries](https://ministryofcurry.com/recipes/main-dishes/vegetarian-curries/) - [Recipe Search](https://ministryofcurry.com/recipe-search/) - [Recipe Index](https://ministryofcurry.com/recipes/) - [All Recipes](https://ministryofcurry.com/recipe-search/) - [Shop](https://ministryofcurry.com/shop/) - [About](https://ministryofcurry.com/about-ministry-of-curry/) [×](https://ministryofcurry.com/chicken-biryani/) [Home](https://ministryofcurry.com/) » [Recipes](https://ministryofcurry.com/recipes/) » [Main Dishes](https://ministryofcurry.com/recipes/main-dishes/) » [Biryani & Rice Dishes](https://ministryofcurry.com/recipes/main-dishes/biryani-rice-dishes/) # Chicken Biryani 5 from 17 votes Published: Jun 19, 2024 · Modified: Mar 22, 2026 by [Archana Mundhe](https://ministryofcurry.com/about-archana/) · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · [53 Comments](https://ministryofcurry.com/chicken-biryani/#comments) [↓ Jump to Recipe](https://ministryofcurry.com/chicken-biryani/#recipe) 4745 shares ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20150%20150'%3E%3C/svg%3E) ![](https://ministryofcurry.com/wp-content/uploads/2024/06/2-150x150.jpg) ![chicken biryani pinterest pin](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20150%20150'%3E%3C/svg%3E) ![chicken biryani pinterest pin](https://ministryofcurry.com/wp-content/uploads/2024/06/1-1-150x150.jpg) Introducing our treasured family recipe for authentic Chicken Dum Biryani! Aromatic long-grain rice, perfectly layered over succulent chicken marinated in a blend of earthy, aromatic spices, garnished with caramelized onions and delicate strands of saffron. Each bite bursts with the vibrant flavors of India. ![Chicken Biryani served in a white platter with lemon wedge and raita on the side.](https://ministryofcurry.com/wp-content/uploads/2024/06/chicken-biryani.jpg) Beautiful, fluffy long-grain rice layered over perfectly spiced chicken, garnished with caramelized onions and fresh mint - our treasured family Chicken Dum Biryani recipe\! Want to Save This Recipe? Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week\! By submitting this form, you consent to receive emails from Minstry of Curry Back in 2017, I published my [Instant Pot Chicken Biryani](https://ministryofcurry.com/chicken-biryani-instant-pot/) recipe, and it instantly became a sensation! It went viral on social media, with thousands of you trying it out. The Instant Pot version simplifies the biryani-making process, making it possible to whip up even on busy weeknights using fewer ingredients compared to the traditional recipe. Some of my other popular Biryani recipes include [Instant Pot chickpea biryani](https://ministryofcurry.com/chickpea-biryani-instant-pot/) as well as [Vegetarian paneer biryani,](https://ministryofcurry.com/vegetable-paneer-biryani-instant-pot/) which are a must-try\! Seven years later, after many requests, I am excited to share the original family recipe cooked on the stovetop! This recipe uses whole spices like star anise, cardamom, and cloves to infuse the rice with rich flavors, along with my special [homemade Biryani Masala](https://ministryofcurry.com/homemade-biryani-masala/) to marinate the chicken. The final dish showcases fluffy, long white rice grains studded with yellow-orange grains naturally colored by saffron-infused milk. ![chicken biryani garnished with a mint sprig. ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201800'%3E%3C/svg%3E) ![chicken biryani garnished with a mint sprig. ](https://ministryofcurry.com/wp-content/uploads/2024/06/chicken-biryani-2.jpg) Every grain tells a story. Long basmati rice infused with whole spices, saffron milk, and homemade biryani masala, this is what authentic Indian biryani looks and smells like straight from the pot. Join me as I guide you through gathering the ingredients (and explaining why each is essential), perfecting every step, and mastering the timing and techniques to create the ultimate Indian-style biryani with chicken. This flavorful dish is sure to impress your family and friends, just like my other [Indian main dish recipes with chicken](https://ministryofcurry.com/ingredient/chicken/)\! ## All About the Ingredients Note: A recipe card with exact ingredient measurements and instructions is available at the end of this post. The ingredient photo and details included here are just to give you a clear visual reference of what you'll need for the recipe, ensuring you know exactly what to gather before you start. - Basmati Rice -Long-grain basmati rice is traditionally used to make biryani. I prefer the Kohinoor brand extra-long grain basmati rice, which is easily available at Indian grocery stores. - Chicken - Traditionally, whole bone-in chicken pieces are used to make biryani. Here in the US, it can be tough to find a whole chicken that's properly cut for biryani. As a handy shortcut, I like to use a mix of bone-in drumsticks and boneless chicken thighs. This way, you still get those authentic flavors and tender, juicy meat\! - Whole Spices - shahi jeera, bay leaves, star anise, cloves, and green cardamom pods. A classic combination of spices to infuse the rice with rich flavor. Read more about each of these spices in my [Essential Indian Spice Guide](https://ministryofcurry.com/essential-indian-spices/). - Ground Spices - turmeric, Kashmiri red chili powder, Biryani Masala. [Garam masala](https://ministryofcurry.com/homemade-garam-masala-2/) can be used in a pinch in place of Biryani Masala. - Yellow Onion \- thinly sliced yellow onion caramelized in ghee makes for the signature Birista onions that are a must in the marinade as well as for topping. With a rich golden color, they add a sweet, caramelized flavor to complement all the spices. Although these onions are traditionally deep-fried I also have an [air fryer fried onions](https://ministryofcurry.com/crispy-onions/) recipe. - Ghee - [homemade ghee](https://ministryofcurry.com/homemade-ghee-instant-pot/) helps bring authentic taste and aromas to Biryani and I highly recommend using ghee instead of oil when making Biryani. - Herbs - fresh mint and cilantro add a perfect combination of herbs for cool, citrusy flavors and a pop of color. ![ingredients for chicken biryani. ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201344%201792'%3E%3C/svg%3E) ![ingredients for chicken biryani. ](https://ministryofcurry.com/wp-content/uploads/2024/06/Chicken-Biryani-Ingredients.jpg) Everything you need for the most flavorful Chicken Biryani: fragrant basmati rice, bone-in chicken, whole spices, Kashmiri chili, fresh herbs, and of course, homemade ghee. Each ingredient plays its part in building that signature biryani magic. ## How to Make Chicken Biryani ### Marinate the Chicken ![marinade ingredients in a bowl](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201581%201581'%3E%3C/svg%3E) ![marinade ingredients in a bowl](https://ministryofcurry.com/wp-content/uploads/2024/06/marinade-ingredients.jpg) Make the marinade by mixing yogurt, ginger, garlic, turmeric, red chili powder, garam masala, salt, mint leaves, and lemon juice. ![marinated chicken in a bowl](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201697%201697'%3E%3C/svg%3E) ![marinated chicken in a bowl](https://ministryofcurry.com/wp-content/uploads/2024/06/marinated-chicken.jpg) Add chicken and coat evenly with the marinade. Refrigerate for at least 30 minutes. Tip: Chicken can be marinated for up to 24 hours in the fridge. The longer you marinate, the better the flavors will be. ### Crispy Onions AKA Birira ![yellow onions in a kadai ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201980%201980'%3E%3C/svg%3E) ![yellow onions in a kadai ](https://ministryofcurry.com/wp-content/uploads/2024/06/onions-in-ghee.jpg) Heat the ghee in a heavy-bottomed pan and add the onions. ![fried onions in a pan ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201980%201980'%3E%3C/svg%3E) ![fried onions in a pan ](https://ministryofcurry.com/wp-content/uploads/2024/06/fried-onions.jpg) On medium heat, fry the onions, stirring frequently, until they start to turn golden brown - about 15 to 20 minutes. Tip: Save time by frying the onions a day ahead! For a healthier option with less ghee, try my Airfryer crispy onions recipe. ### Parboil the rice ![pot with water and whole spices ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201980%201980'%3E%3C/svg%3E) ![pot with water and whole spices ](https://ministryofcurry.com/wp-content/uploads/2024/06/water-with-spices-1.jpg) In a medium pot, heat water. Add cumin seeds, bay leaves, star anise, cardamom, cloves, and salt to the rice and bring the to a boil on high heat. ![partially cooked rice in a pot ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201980%201980'%3E%3C/svg%3E) ![partially cooked rice in a pot ](https://ministryofcurry.com/wp-content/uploads/2024/06/partially-cooked-rice-1.jpg) Add soaked and drained rice and bring to a full boil on high heat. Lower the heat to medium and cook uncovered until the rice is about 90% cooked. Drain the rice promptly and reserve. Tip: Make sure to use aged extra-long-grain basmati rice for the most authentic flavor and texture. ### Cook the chicken and layer the rice ![sauteeing chicken in a pot ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201980%201980'%3E%3C/svg%3E) ![sauteeing chicken in a pot ](https://ministryofcurry.com/wp-content/uploads/2024/06/chicken-in-a-pan.jpg) To the pan with the remaining ghee, add the marinated chicken. Cook on medium heat for 8 to 10 minutes, turning halfway through. ![basmati rice layered in a pot ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201980%201980'%3E%3C/svg%3E) ![basmati rice layered in a pot ](https://ministryofcurry.com/wp-content/uploads/2024/06/basmati-rice-layer.jpg) Gently layer the partially cooked rice over the chicken. ![biryani rice with fried onions and saffron ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201879%201879'%3E%3C/svg%3E) ![biryani rice with fried onions and saffron ](https://ministryofcurry.com/wp-content/uploads/2024/06/biryani-with-caramalized-onions.jpg) Top with caramelized onions and saffron-infused milk. ![pot sealed with aluminum foil ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201980%201980'%3E%3C/svg%3E) ![pot sealed with aluminum foil ](https://ministryofcurry.com/wp-content/uploads/2024/06/sealed-biryani-pot.jpg) Cover the pot and seal it with aluminum foil, then place some weight on top of the lid. Cook on low heat for 20 minutes. Turn the heat off and open the pot after 10 minutes. Tip: Before serving, allow the biryani to sit uncovered for 5 minutes. Gently fluff the rice using a fork or a silicone spatula. This will help the delicate rice grains to firm up a bit, preventing them from breaking. ![biryani in a pot garnished with fried onions, saffron and cilantro. ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201980%201980'%3E%3C/svg%3E) ![biryani in a pot garnished with fried onions, saffron and cilantro. ](https://ministryofcurry.com/wp-content/uploads/2024/06/cilantro-garnish.jpg) Perfectly caramelized birista onions, golden and sweet, are the secret ingredient that takes this biryani from delicious to absolutely unforgettable. ## Serving Serve Biryani hot with lemon wedges and a cooling raita\! ![chicken biryani served with raita and lemon wedge. ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201800'%3E%3C/svg%3E) ![chicken biryani served with raita and lemon wedge. ](https://ministryofcurry.com/wp-content/uploads/2024/06/chicken-biryani-7.jpg) Serve your Chicken Dum Biryani with a cool, creamy raita on the side, the perfect pairing to balance all those warm, fragrant spices in every bite. ## Storing Cool the leftover Biryani completely and refrigerate it in an airtight container for 2 to 3 days. You can also freeze biryani in freezer-proof containers for up to 6 months. To reheat, thaw the biryani overnight in the refrigerator, then microwave or steam it in the Instant Pot using the pot-in-pot method. ## Equipment Tip Choosing the right-sized pots is the most important step in making biryani: 1. A [3 QT saucepan](https://amzn.to/4evbjKV) is good for parboiling 2 to 2.5 cups of rice. If you are increasing the quantity of biryani, make sure to use a bigger saucepan. 2. I recommend using a [4-quart](https://amzn.to/3VyLQI3) casserole pan with a heavy bottom for frying the onions, cooking the chicken, and cooking the biryani. You can also use a 4 or 5- QT cast iron pot or Dutch oven. If you are increasing the servings of biryani, make sure to use a bigger pan ★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on [Instagram](https://www.instagram.com/ministry_of_curry/), tag @ministry\_of\_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you\! ## Recipe Tried this recipe? We love your feedback.Please click on the stars in the recipe card below ![chicken biryani in a serving platter with raita bowl on the side,](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20150%20150'%3E%3C/svg%3E) ![chicken biryani in a serving platter with raita bowl on the side,](https://ministryofcurry.com/wp-content/uploads/2024/06/chicken-biryani-5-150x150.jpg) [Print Recipe](https://ministryofcurry.com/wprm_print/better-than-restaurant-chicken-dum-biryani) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fministryofcurry.com%2Fchicken-biryani%2F&media=https%3A%2F%2Fministryofcurry.com%2Fwp-content%2Fuploads%2F2024%2F06%2Fchicken-biryani-5.jpg&description=Better+Than+Restaurant+Chicken+Dum+Biryani&is_video=false) [Save](https://ministryofcurry.com/chicken-biryani/) [Saved\!](https://ministryofcurry.com/chicken-biryani/) 5 from 17 votes ## Better Than Restaurant Chicken Dum Biryani Authentic chicken Biryani with tender pieces of chicken marinated in warming spices, layerd with aromatic long grain Basmati rice topped with caramelized onions and saffron milk. Prep Time30 minutes minutes Cook Time30 minutes minutes Marinating Time30 minutes minutes Total Time1 hour hour 30 minutes minutes Course: dinner, Lunch Cuisine: Indian Servings: 6 Calories: 601kcal Author: [Archana Mundhe](https://ministryofcurry.com/about-archana/) ### Equipment - [4-QT Casserole](https://amzn.to/4b4WUCx) - [3-QT Saucepan](https://ministryofcurry.com/chicken-biryani/amzn.to/4evbjKV) ### Recipe Video ### Ingredients #### Marinade Ingredients - ▢ 1 pound chicken drumsticks (4) skin removed - ▢ 1 pound boneless skinless chicken thighs cut in half - ▢ 2 to 3 teaspoons biryani masala - ▢ 1 tablespoon [ginger paste](https://ministryofcurry.com/ginger-paste/) - ▢ 1 tablespoon [garlic paste](https://ministryofcurry.com/homemade-garlic-paste/) - ▢ 2 teaspoons [kosher salt](https://linksta.io/eb55b43f) - ▢ 1 tablespoon [kashmiri red chili powder](https://linksta.io/93485ee2) - ▢ ½ teaspoon [ground turmeric](https://linksta.io/9067523e) - ▢ ¼ cup fresh mint leaves chopped - ▢ 2 tablespoon lemon juice - ▢ ¾ cup plain yogurt #### Crispy Fried Onions - ▢ 4 tablespoons [ghee](https://ministryofcurry.com/homemade-ghee-instant-pot/) - ▢ 1 large yellow onion thinly sliced #### Rice Ingredients - ▢ 2½ cups [Extra long grain Basmati rice](https://amzn.to/30CnH7V) - ▢ 1 teaspoon [black cumin seeds - shah jeera](https://amzn.to/2DbggeO) - ▢ 2 [bay leaves - tamal patra](https://amzn.to/36kuN6C) - ▢ 1 star anise - ▢ 4 [green cardamom pods](https://amzn.to/3f0JLxZ) - ▢ 8 [cloves](https://amzn.to/2C1EhV5) - ▢ 1½ tablespoons [kosher salt](https://linksta.io/eb55b43f) #### Garnish - ▢ ¼ cup chopped cilantro - ▢ ½ teaspoon [saffron](https://amzn.to/477y7OM) - ▢ 2 tablespoons milk warm - ▢ 2 tablespoons [ghee](https://ministryofcurry.com/homemade-ghee-instant-pot/) optional ### Instructions #### Marinate Chicken - Make the marinade by mixing yogurt, ginger, garlic, turmeric, red chili powder, biryani masala, salt, mint leaves, and lemon juice. - Add chicken and coat evenly with the marinade. Keep in the refrigerator for at least 30 minutes. Note: You can also marinate the chicken overnight in teh refrigerator. - Soak saffron in warm milk, reserve. #### Rinse & Soak Rice - Rinse and drain the basmati rice 2 to 3 times. Add 4 cups of water and let it soak for 20 minutes. #### Fry Onions - While the rice is soaking, add ghee to a heavy-bottomed pan and add onions. On medium heat, fry the onions stirring frequently until they become light golden brown and start to crisp up - about 15 to 20 minutes. - Remove the fried onions from the pan, leaving the excess ghee behind as we will use this pan to cook the chicken. Add one fourth of the fried onions to the marinated chicken and give a quick mix. #### Parboil Rice - In a medium pot add 8 cups of water. Add cumin seeds, bay leaves, star anise, cardamom, cloves, and salt to the rice and bring it to boil on high heat. - Drain the soaked rice and add it to the boiling water. Bring the rice to a full boil on high heat. Lower the heat to medium and cook uncovered for 5 to 6 minutes or until the rice is about 90% cooked. Drain the rice promptly and reserve. #### Cook chicken - To the pan with the remaining ghee, add the marinated chicken. Cook on medium heat for 8 to 10 minutes, turning halfway through. #### Layer and cook Biryani on Dum - Carefully layer the partially cooked rice over the chicken. Top with caramelized onions, saffron-infused milk and optional ghee. - Cover the pot and seal it with aluminum foil, then place some weight over the lid. Cook on low heat for 20 minutes, this is the steam or "Dum" cooking step. Turn the heat off and wait another 10 minutes before opening the pot. - Garnish with cilantro. Before serving allow the biryani to sit uncovered for 5 minutes. Gently fluff the rice using a fork or a silicone spatula. This will help the delicate rice grains to firm up a bit preventing them from breaking. Serve with Raita and lemon wedges. ### Notes - Chicken can be marinated for up to 24 hours in the fridge. The longer you marinate the better the flavors will be. - Dave time by frying the onions a day ahead! For a healthier option with less ghee, try my [Airfryer crispy onions recipe](https://ministryofcurry.com/crispy-onions/). - Use aged extra long-grain basmati rice for the most authentic flavor and texture. - Before serving allow the biryani to sit uncovered for 5 minutes. Gently fluff the rice using a fork or a silicone spatula. This will help the delicate rice grains to firm up a bit preventing them from breaking. ### Nutrition Calories: 601kcal \\| Carbohydrates: 69g \\| Protein: 31g \\| Fat: 22g \\| Saturated Fat: 11g \\| Polyunsaturated Fat: 2g \\| Monounsaturated Fat: 7g \\| Trans Fat: 0\.02g \\| Cholesterol: 154mg \\| Sodium: 2\.682mg \\| Potassium: 549mg \\| Fiber: 3g \\| Sugar: 3g \\| Vitamin A: 592IU \\| Vitamin C: 6mg \\| Calcium: 106mg \\| Iron: 3mg Tried this recipe?Share your photo and tag [@ministry\_of\_curry](https://www.instagram.com/ministry_of_curry) or tag [\#ministryofcurry](https://www.instagram.com/explore/tags/ministryofcurry) ### Filed Under [Biryani & Rice Dishes](https://ministryofcurry.com/recipes/main-dishes/biryani-rice-dishes/)[Chicken Recipes](https://ministryofcurry.com/recipes/main-dishes/chicken-dishes/)[Gluten Free](https://ministryofcurry.com/special-diet/gluten-free/)[Stove Top](https://ministryofcurry.com/method/stove-top/)[Ultimate Guide to Indian Festival Foods (55+ Recipes!)](https://ministryofcurry.com/occasion/indian-festival-foods/)[Chicken](https://ministryofcurry.com/ingredient/chicken/)[Rice](https://ministryofcurry.com/ingredient/rice/)[Saffron](https://ministryofcurry.com/ingredient/saffron/) ## More Biryani & Rice Dishes - [![mixed veggie khichdi served with papas and pickle.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20720%20960'%3E%3C/svg%3E)![mixed veggie khichdi served with papas and pickle.](https://ministryofcurry.com/wp-content/uploads/2017/05/MOC-instantpotkhichdi-720x960.jpeg)Instant Pot Mixed Lentils & Vegetables Khichdi](https://ministryofcurry.com/khichdi-instant-pot/) - [![protein oats khichdi served with pickle and greek yogurt](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20720%20960'%3E%3C/svg%3E)![protein oats khichdi served with pickle and greek yogurt](https://ministryofcurry.com/wp-content/uploads/2025/02/protein-oats-khichdi_-720x960.jpg)Quick Instant Pot Khichdi with Protein Oats](https://ministryofcurry.com/protein-oats-khichdi/) - [![Khichdi served with pickle](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20720%20960'%3E%3C/svg%3E)![Khichdi served with pickle](https://ministryofcurry.com/wp-content/uploads/2024/11/plain-khichdi-4-720x960.jpg)Easy Khichdi {Perfect for Cozy Evenings or Recovery Days}](https://ministryofcurry.com/khichdi/) - [![Kashmiri Pulao garnished with nuts and fruits](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20720%20960'%3E%3C/svg%3E)![Kashmiri Pulao garnished with nuts and fruits](https://ministryofcurry.com/wp-content/uploads/2024/10/Kashmiri-Pulao-6-720x960.jpg)Kashmiri Pulao {Nutty, Fruity, and Fragrant}](https://ministryofcurry.com/kashmiri-pulao/) ### Comments 1. Debby says January 31, 2026 at 3:54 pm Which biryani masala do you use? It varies from brand to brand and that makes the difference in taste sometimes. [Reply](https://ministryofcurry.com/chicken-biryani/#comment-72849) - Archana Mundhe says January 31, 2026 at 5:18 pm Hi Debbie, great question! I use homemade biryani masala. Here is my recipe - <https://ministryofcurry.com/homemade-biryani-masala/>. If you do not have all the spices you can also instead use my homemade garam masala that uses only 5 whole spices - <https://ministryofcurry.com/homemade-garam-masala-2/>. Hope this helps. [Reply](https://ministryofcurry.com/chicken-biryani/#comment-72850) 2. Anmisha says February 03, 2026 at 1:12 pm Hi archana Thanks for the recipe. I have a question . Can we follow the same dum cooking timings when we use cast iron Dutch oven too ? I am Concerned if the chicken gets sticked to pan . Could you please let me know . . Also if you could suggest cooking timings for cast iron Dutch oven pan it would be really helpful. Thank you Anmisha![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) [Reply](https://ministryofcurry.com/chicken-biryani/#comment-72875) - Archana Mundhe says February 03, 2026 at 8:43 pm Hi Anmisha! I actually love making biryani in the cast iron pan, once it heated, it pretty much cooks at the same timing as a heavy bottom stainless steel pan. Also since the marinade is at the bottom it will not stick to the pan. Just make sure to do the Dum on "low-medium" heat. [Reply](https://ministryofcurry.com/chicken-biryani/#comment-72877) - Anmisha Bondili says February 04, 2026 at 4:35 pm Thanks for your reply Archana. So we need to dum in "low MEDIUM" for 20 mins in cast iron pan as you suggested? because in your recipe for stainless steel pan you mentioned to keep in "only low" heat. please let me know. Thanks Anmisha![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) [Reply](https://ministryofcurry.com/chicken-biryani/#comment-72879) - Archana Mundhe says February 04, 2026 at 9:40 pm Hi Yes, since cast iron pans are much thicker you can increase the heat a bit more. Let me know how it comes out\! [Reply](https://ministryofcurry.com/chicken-biryani/#comment-72881) - Anmisha Bondili says February 04, 2026 at 11:44 pm Thank you Archana One more question pls , in cast iron pan the chicken should be cooked in the same medium heat for 10 mins ? ( which is same as in stainless steel pan) . So chicken should be80% nearly done ?![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) - Archana Mundhe says February 06, 2026 at 10:15 am Yes it should be 80% done. Depending on the size of your cast iron pan it may take a little less or more time\! 3. David Andres says February 17, 2026 at 3:38 pm This recipe is amazing. My wife is a very picky eater and immediately said she loved it after the first bite. I used boneless thighs and cubed them instead of bone in chicken. It’s also very easy to make.![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) [Reply](https://ministryofcurry.com/chicken-biryani/#comment-72924) - Archana Mundhe says February 18, 2026 at 6:04 pm Thank you David! This is our family favorite recipe too and a goto for easy weeknight meals. [Reply](https://ministryofcurry.com/chicken-biryani/#comment-72929) 4. Jam says March 04, 2026 at 5:54 am I will be cooking this today for Iftar❤️ Thanks [Reply](https://ministryofcurry.com/chicken-biryani/#comment-72982) - Archana Mundhe says March 04, 2026 at 9:43 am Ramadan Mubarak! I cannot wait for your feedback. [Reply](https://ministryofcurry.com/chicken-biryani/#comment-72983) 5. Joudy says March 11, 2026 at 8:42 am Hiii making this for iftar today, I replaced the biryani masala for an indian chicken seasoning so I don't think it will turn out that nice but this recipe seems amazing. Will let you know my thoughts once i'm done cooking.![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) [Reply](https://ministryofcurry.com/chicken-biryani/#comment-73022) - Archana Mundhe says March 11, 2026 at 9:27 am Hi! It will turn out amazing. Happy Ramadan. Enjoy\! [Reply](https://ministryofcurry.com/chicken-biryani/#comment-73023) 6. Homeschool Mom says March 13, 2026 at 11:52 am I made this after making the Instant Pot version I found in your cookbook at our library. I did use the garam masala spice as I had it mixed up already. I used 2 tsp each fresh ginger and garlic as that is what I keep on hand. I took a chance and made this in a large nonstick pan and it worked perfectly. We liked this version better than the Instant Pot version, and the leftovers the next day are phenomenal! Thank you so much for sharing this recipe & process with us\!![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) [Reply](https://ministryofcurry.com/chicken-biryani/#comment-73040) - Archana Mundhe says March 13, 2026 at 3:28 pm This honestly made me so happy! The fact that you found my cookbook at your library and then came here to try this version too means the absolute world to me. Thank you so much for taking the time to share this; feedback like yours is what keeps me going. So glad your family enjoyed it\! [Reply](https://ministryofcurry.com/chicken-biryani/#comment-73043) [« Older Comments](https://ministryofcurry.com/chicken-biryani/comment-page-1/#comments) ![](https://ministryofcurry.com/wp-content/uploads/2023/12/Archana-Blog-About-ME-720x720-1.png) ### Welcome\! Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons. [More About Me\!](https://ministryofcurry.com/about-archana/) ![](https://ministryofcurry.com/wp-content/uploads/2024/05/Essential-Indian-Instant-Pot-3d-cover-copy-e1530892717229.png) *** ### Popular Posts - [![pav bhaji served with diced onions, pickle and papad](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20720%20960'%3E%3C/svg%3E)![pav bhaji served with diced onions, pickle and papad](https://ministryofcurry.com/wp-content/uploads/2020/01/pav-bhaji-1-2-720x960.jpg)Mumbai Pav Bhaji](https://ministryofcurry.com/pav-bhaji/) - [![Chicken Biryani served in 2 bowls with raita and lemon wedges](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20720%20960'%3E%3C/svg%3E)![Chicken Biryani served in 2 bowls with raita and lemon wedges](https://ministryofcurry.com/wp-content/uploads/2017/05/chicken-biryani-1-720x960.jpg)Instant Pot Chicken Biryani](https://ministryofcurry.com/chicken-biryani-instant-pot/) - [![mushroom masala served with rice & naan](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20720%20960'%3E%3C/svg%3E)![mushroom masala served with rice & naan](https://ministryofcurry.com/wp-content/uploads/2020/02/mushroom-masala-1-2-720x960.jpg)Mushroom Masala](https://ministryofcurry.com/mushroom-masala/) - [![pomegranate juice in 2 glasses](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20720%20960'%3E%3C/svg%3E)![pomegranate juice in 2 glasses](https://ministryofcurry.com/wp-content/uploads/2018/11/pomegranate-juice-1-720x960.jpg)Homemade Pomegranate Juice](https://ministryofcurry.com/pomegranate-juice/) ## Footer as featured in: ![ministry of curry featured logo](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201500%20100'%3E%3C/svg%3E) ![ministry of curry featured logo](https://ministryofcurry.com/wp-content/uploads/2021/04/featured-logos.png) - [Home](https://ministryofcurry.com/) - [Recipes](https://ministryofcurry.com/recipes/) - [About](https://ministryofcurry.com/about-ministry-of-curry/) - [Contact](https://ministryofcurry.com/contact/) - [Editorial Policy](https://ministryofcurry.com/editorial-policy/) - [Accessibility](https://ministryofcurry.com/accessibility/) - [Travel & Lifestyle](https://ministryofcurry.com/recipes/lifestyle/) - [↑ Back to Top](https://ministryofcurry.com/chicken-biryani/) ![ministry of curry logo icon](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20206%20207'%3E%3C/svg%3E) ![ministry of curry logo icon](https://ministryofcurry.com/wp-content/uploads/2021/04/moc-circle.png) Copyright © 2026 Ministry of Curry 4745 shares - [240](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fministryofcurry.com%2Fchicken-biryani%2F&t=Chicken%20Biryani "Share on Facebook") - 4505 ## Rate This Recipe ## Recipe Ratings without Comment Something went wrong. 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Readable Markdown	Introducing our treasured family recipe for authentic Chicken Dum Biryani! Aromatic long-grain rice, perfectly layered over succulent chicken marinated in a blend of earthy, aromatic spices, garnished with caramelized onions and delicate strands of saffron. Each bite bursts with the vibrant flavors of India. ![Chicken Biryani served in a white platter with lemon wedge and raita on the side.](https://ministryofcurry.com/wp-content/uploads/2024/06/chicken-biryani.jpg) Beautiful, fluffy long-grain rice layered over perfectly spiced chicken, garnished with caramelized onions and fresh mint - our treasured family Chicken Dum Biryani recipe\! Want to Save This Recipe? Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week\! By submitting this form, you consent to receive emails from Minstry of Curry Back in 2017, I published my [Instant Pot Chicken Biryani](https://ministryofcurry.com/chicken-biryani-instant-pot/) recipe, and it instantly became a sensation! It went viral on social media, with thousands of you trying it out. The Instant Pot version simplifies the biryani-making process, making it possible to whip up even on busy weeknights using fewer ingredients compared to the traditional recipe. Some of my other popular Biryani recipes include [Instant Pot chickpea biryani](https://ministryofcurry.com/chickpea-biryani-instant-pot/) as well as [Vegetarian paneer biryani,](https://ministryofcurry.com/vegetable-paneer-biryani-instant-pot/) which are a must-try\! Seven years later, after many requests, I am excited to share the original family recipe cooked on the stovetop! This recipe uses whole spices like star anise, cardamom, and cloves to infuse the rice with rich flavors, along with my special [homemade Biryani Masala](https://ministryofcurry.com/homemade-biryani-masala/) to marinate the chicken. The final dish showcases fluffy, long white rice grains studded with yellow-orange grains naturally colored by saffron-infused milk. ![chicken biryani garnished with a mint sprig. ](https://ministryofcurry.com/wp-content/uploads/2024/06/chicken-biryani-2.jpg) Every grain tells a story. Long basmati rice infused with whole spices, saffron milk, and homemade biryani masala, this is what authentic Indian biryani looks and smells like straight from the pot. Join me as I guide you through gathering the ingredients (and explaining why each is essential), perfecting every step, and mastering the timing and techniques to create the ultimate Indian-style biryani with chicken. This flavorful dish is sure to impress your family and friends, just like my other [Indian main dish recipes with chicken](https://ministryofcurry.com/ingredient/chicken/)\! ## All About the Ingredients Note: A recipe card with exact ingredient measurements and instructions is available at the end of this post. The ingredient photo and details included here are just to give you a clear visual reference of what you'll need for the recipe, ensuring you know exactly what to gather before you start. - Basmati Rice -Long-grain basmati rice is traditionally used to make biryani. I prefer the Kohinoor brand extra-long grain basmati rice, which is easily available at Indian grocery stores. - Chicken - Traditionally, whole bone-in chicken pieces are used to make biryani. Here in the US, it can be tough to find a whole chicken that's properly cut for biryani. As a handy shortcut, I like to use a mix of bone-in drumsticks and boneless chicken thighs. This way, you still get those authentic flavors and tender, juicy meat\! - Whole Spices - shahi jeera, bay leaves, star anise, cloves, and green cardamom pods. A classic combination of spices to infuse the rice with rich flavor. Read more about each of these spices in my [Essential Indian Spice Guide](https://ministryofcurry.com/essential-indian-spices/). - Ground Spices - turmeric, Kashmiri red chili powder, Biryani Masala. [Garam masala](https://ministryofcurry.com/homemade-garam-masala-2/) can be used in a pinch in place of Biryani Masala. - Yellow Onion \- thinly sliced yellow onion caramelized in ghee makes for the signature Birista onions that are a must in the marinade as well as for topping. With a rich golden color, they add a sweet, caramelized flavor to complement all the spices. Although these onions are traditionally deep-fried I also have an [air fryer fried onions](https://ministryofcurry.com/crispy-onions/) recipe. - Ghee - [homemade ghee](https://ministryofcurry.com/homemade-ghee-instant-pot/) helps bring authentic taste and aromas to Biryani and I highly recommend using ghee instead of oil when making Biryani. - Herbs - fresh mint and cilantro add a perfect combination of herbs for cool, citrusy flavors and a pop of color. ![ingredients for chicken biryani. ](https://ministryofcurry.com/wp-content/uploads/2024/06/Chicken-Biryani-Ingredients.jpg) Everything you need for the most flavorful Chicken Biryani: fragrant basmati rice, bone-in chicken, whole spices, Kashmiri chili, fresh herbs, and of course, homemade ghee. Each ingredient plays its part in building that signature biryani magic. Tip: Chicken can be marinated for up to 24 hours in the fridge. The longer you marinate, the better the flavors will be. ### Crispy Onions AKA Birira Tip: Save time by frying the onions a day ahead! For a healthier option with less ghee, try my Airfryer crispy onions recipe. ### Parboil the rice Tip: Make sure to use aged extra-long-grain basmati rice for the most authentic flavor and texture. ### Cook the chicken and layer the rice Tip: Before serving, allow the biryani to sit uncovered for 5 minutes. Gently fluff the rice using a fork or a silicone spatula. This will help the delicate rice grains to firm up a bit, preventing them from breaking. ![biryani in a pot garnished with fried onions, saffron and cilantro. ](https://ministryofcurry.com/wp-content/uploads/2024/06/cilantro-garnish.jpg) Perfectly caramelized birista onions, golden and sweet, are the secret ingredient that takes this biryani from delicious to absolutely unforgettable. ## Serving Serve Biryani hot with lemon wedges and a cooling raita\! ![chicken biryani served with raita and lemon wedge. ](https://ministryofcurry.com/wp-content/uploads/2024/06/chicken-biryani-7.jpg) Serve your Chicken Dum Biryani with a cool, creamy raita on the side, the perfect pairing to balance all those warm, fragrant spices in every bite. ## Storing Cool the leftover Biryani completely and refrigerate it in an airtight container for 2 to 3 days. You can also freeze biryani in freezer-proof containers for up to 6 months. To reheat, thaw the biryani overnight in the refrigerator, then microwave or steam it in the Instant Pot using the pot-in-pot method. ## Equipment Tip Choosing the right-sized pots is the most important step in making biryani: 1. A [3 QT saucepan](https://amzn.to/4evbjKV) is good for parboiling 2 to 2.5 cups of rice. If you are increasing the quantity of biryani, make sure to use a bigger saucepan. 2. I recommend using a [4-quart](https://amzn.to/3VyLQI3) casserole pan with a heavy bottom for frying the onions, cooking the chicken, and cooking the biryani. You can also use a 4 or 5- QT cast iron pot or Dutch oven. If you are increasing the servings of biryani, make sure to use a bigger pan ★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on [Instagram](https://www.instagram.com/ministry_of_curry/), tag @ministry\_of\_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you\! ## Recipe Please click on the stars in the recipe card below ## Better Than Restaurant Chicken Dum Biryani Authentic chicken Biryani with tender pieces of chicken marinated in warming spices, layerd with aromatic long grain Basmati rice topped with caramelized onions and saffron milk. Prep Time30 minutes Cook Time30 minutes Marinating Time30 minutes Total Time1 hour 30 minutes Course: dinner, Lunch Cuisine: Indian Servings: 6 Calories: 601kcal #### Marinade Ingredients - ▢ 1 pound chicken drumsticks (4) skin removed - ▢ 1 pound boneless skinless chicken thighs cut in half - ▢ 2 to 3 teaspoons biryani masala - ▢ 1 tablespoon [ginger paste](https://ministryofcurry.com/ginger-paste/) - ▢ 1 tablespoon [garlic paste](https://ministryofcurry.com/homemade-garlic-paste/) - ▢ 2 teaspoons [kosher salt](https://linksta.io/eb55b43f) - ▢ 1 tablespoon [kashmiri red chili powder](https://linksta.io/93485ee2) - ▢ ½ teaspoon [ground turmeric](https://linksta.io/9067523e) - ▢ ¼ cup fresh mint leaves chopped - ▢ 2 tablespoon lemon juice - ▢ ¾ cup plain yogurt #### Crispy Fried Onions - ▢ 4 tablespoons [ghee](https://ministryofcurry.com/homemade-ghee-instant-pot/) - ▢ 1 large yellow onion thinly sliced #### Rice Ingredients - ▢ 2½ cups [Extra long grain Basmati rice](https://amzn.to/30CnH7V) - ▢ 1 teaspoon [black cumin seeds - shah jeera](https://amzn.to/2DbggeO) - ▢ 2 [bay leaves - tamal patra](https://amzn.to/36kuN6C) - ▢ 1 star anise - ▢ 4 [green cardamom pods](https://amzn.to/3f0JLxZ) - ▢ 8 [cloves](https://amzn.to/2C1EhV5) - ▢ 1½ tablespoons [kosher salt](https://linksta.io/eb55b43f) #### Garnish - ▢ ¼ cup chopped cilantro - ▢ ½ teaspoon [saffron](https://amzn.to/477y7OM) - ▢ 2 tablespoons milk warm - ▢ 2 tablespoons [ghee](https://ministryofcurry.com/homemade-ghee-instant-pot/) optional #### Marinate Chicken - Make the marinade by mixing yogurt, ginger, garlic, turmeric, red chili powder, biryani masala, salt, mint leaves, and lemon juice. - Add chicken and coat evenly with the marinade. Keep in the refrigerator for at least 30 minutes. Note: You can also marinate the chicken overnight in teh refrigerator. - Soak saffron in warm milk, reserve. #### Rinse & Soak Rice - Rinse and drain the basmati rice 2 to 3 times. Add 4 cups of water and let it soak for 20 minutes. #### Fry Onions - While the rice is soaking, add ghee to a heavy-bottomed pan and add onions. On medium heat, fry the onions stirring frequently until they become light golden brown and start to crisp up - about 15 to 20 minutes. - Remove the fried onions from the pan, leaving the excess ghee behind as we will use this pan to cook the chicken. Add one fourth of the fried onions to the marinated chicken and give a quick mix. #### Parboil Rice - In a medium pot add 8 cups of water. Add cumin seeds, bay leaves, star anise, cardamom, cloves, and salt to the rice and bring it to boil on high heat. - Drain the soaked rice and add it to the boiling water. Bring the rice to a full boil on high heat. Lower the heat to medium and cook uncovered for 5 to 6 minutes or until the rice is about 90% cooked. Drain the rice promptly and reserve. #### Cook chicken - To the pan with the remaining ghee, add the marinated chicken. Cook on medium heat for 8 to 10 minutes, turning halfway through. #### Layer and cook Biryani on Dum - Carefully layer the partially cooked rice over the chicken. Top with caramelized onions, saffron-infused milk and optional ghee. - Cover the pot and seal it with aluminum foil, then place some weight over the lid. Cook on low heat for 20 minutes, this is the steam or "Dum" cooking step. Turn the heat off and wait another 10 minutes before opening the pot. - Garnish with cilantro. Before serving allow the biryani to sit uncovered for 5 minutes. Gently fluff the rice using a fork or a silicone spatula. This will help the delicate rice grains to firm up a bit preventing them from breaking. Serve with Raita and lemon wedges. - Chicken can be marinated for up to 24 hours in the fridge. The longer you marinate the better the flavors will be. - Dave time by frying the onions a day ahead! For a healthier option with less ghee, try my [Airfryer crispy onions recipe](https://ministryofcurry.com/crispy-onions/). - Use aged extra long-grain basmati rice for the most authentic flavor and texture. - Before serving allow the biryani to sit uncovered for 5 minutes. Gently fluff the rice using a fork or a silicone spatula. This will help the delicate rice grains to firm up a bit preventing them from breaking. Calories: 601kcal \\| Carbohydrates: 69g \\| Protein: 31g \\| Fat: 22g \\| Saturated Fat: 11g \\| Polyunsaturated Fat: 2g \\| Monounsaturated Fat: 7g \\| Trans Fat: 0\.02g \\| Cholesterol: 154mg \\| Sodium: 2\.682mg \\| Potassium: 549mg \\| Fiber: 3g \\| Sugar: 3g \\| Vitamin A: 592IU \\| Vitamin C: 6mg \\| Calcium: 106mg \\| Iron: 3mg
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