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1. Shard Calculation

Query:

Response:

Calculated Shard: 195 (from laksa193)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa195.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://myfoodstory.com/chicken-biryani-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://myfoodstory.com/chicken-biryani-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/myfoodstory.com\/chicken-biryani-recipe\/","crawl_time":1776155672,"first_indexed_time":1538125471,"http_code":200,"src_unparsed":"com,myfoodstory!\/chicken-biryani-recipe\/ s443","src_root_hash":"7298341446773286595","history_drop_reason":null,"meta_title":"The Best Chicken Biryani (Step by step video recipe) - My Food Story","meta_descriptions":["Learn how to make flavourful, fragrant Hyderabadi style Chicken Biryani at a home with detailed recipe and step by step video. Easy delicious"],"attrs_boilerpipe_text":"This post may contain affiliate links. Please read our\ndisclosure policy\n.\nThis chicken biryani recipe features succulent, juicy pieces of chicken that are cooked in a yogurt marinade and then layered with crispy onions, coriander, mint and basmati rice to give you a dish that the entire family will enjoy. I’ve broken the process step by step and made a recipe video for this chicken biryani so that you can make this restaurant style biryani at home!\nBiryani in India doesn’t just mean biryani. There are variations across the length and breadth of the country. There is Hyderabadi biryani (which is what I’m sharing today) where the biryani has a lot of gravy or masala and is cooked slowly with rice in a sealed pot. Then there is the Muslim wedding biryani which actually has lesser masala, but packed with flavour mostly from whole spices; the Kerala biryani, donne biryani from Karnataka and so many more.\nIn every single form, biryani is delicious and is almost like a one pot meal that’s enjoyed by families and eaten together – like a celebration!\nBut I have to be a 100% honest with you. I had never made chicken biryani before I decided to share this recipe. And I got convinced because so so many of you have requested for a legit\/authentic biryani recipe that was also relatively easy.\nAnd we are biryani lovers. Mostly \nmutton biryani\n, but this chicken biryani really changed our mind.\nThe first time I attempted it, I was nervous, because it seemed so difficult and daunting and it looked like there were a gazillion steps. So I took a deep breath and decided to break them down for you.\nQuick Walk Through: Chicken Biryani\nIngredients for Chicken Biryani\nFried Onions \nBasmati Rice\nHow to marinate chicken for Biryani\nHow to make Chicken Biryani\nFAQs\nWatch the Recipe Video\nMore Indian Recipes for Meat Lovers:\nIngredients for Chicken Biryani\nHere’s everything that you’ll need to make biryani:\nChicken:\n I only like to use thighs and drumsticks for chicken biryani because they remain juicy and don’t overcook through the long cooking time. For me, chicken breast is a big no no as it will dry out and will just be rubbery.\nYogurt:\nGreek yogurt, plain yogurt or homemade curd\/dahi works well. Acts as a tenderiser and add some tanginess to the masala\nFried Onions: \nAlso called birista, I’ve outlined the process to make fried onions at home below.\nTip:\nThese days, packages fried onions are easily available and are more convenient option. To store a large amount of fried onions, place them in an airtight container and freeze them for later\nTomato Puree: \nUsed in the marinade for flavour and body\nGinger Garlic Paste:\nSimply ground ginger and garlic, I recommend making this at home, but if you are in a hurry, store bought works too\nWhole Spices:\n Bay leaf, Cloves, Green Cardamom and Saffron (kesar for that distinct orange colour) – these form the flavour base and give biryani that distinct fragrance that wafts up as soon as you open the pot\nGround Spices:\n Red Chilli Powder (sub with a mix of paprika and cayenne if living outside India), turmeric powder and garam masala powder.\nTip\n: For the best flavor and aroma, I would highly recommend making your own garam masala. Don’t worry, it’s pretty simple to make, and I even have a\nrecipe\nto help you nail it. I usually make whip up a jar once a month and this way it stays fresher and more aromatic every time I use it.\nHerbs: \nFresh mint and coriander leaves (cilantro) are essential to making biryani. They add freshness and bring the rice and chicken together\nFat & Dairy:\n Both oil and ghee. You can choose to only use ghee but in my opinion, it makes the biryani even richer. But ghee is what was traditionally used to make biryani. You’ll also need a little milk to soak the saffron strands\nBasmati Rice:\n This is a key ingredient in most biryani recipes, even the ones outside India like the Pakistani biryani and Afghani biryani. Please note that basmati rice is different from long grain rice.\nA quick note –\nBasmati has long grains but also comes with a distinct fragrance and flavour. Look for aged basmati rice that has been aged for at least 1-2 years.\nFried Onions \nFried onions are a key ingredient here, and it’s important to get this right. Onions are cut into slices and then browned on medium flame in oil. They don’t need to be extra crispy, but onions should be a deep golden brown without getting burnt. You can also use \nstore bought fried onions\n which are easily available in supermarkets these days. \nBasmati Rice\nWhile choosing rice for the biryani, make sure to buy ‘basmati rice’ and not long grain rice. While they may look similar at first, good quality basmati rice is fragrant, and has grains that are thin and long as opposed to long grain rice which has fatter grains and almost no fragrance.\nThe basmati rice is cooked for exactly 5 minutes in boiling water with whole spices and salt to get it to the right doneness – which is 70%. Drain the rice well to get rid of any excess water. The rice will continue to steam when we finally cook it along with the chicken and that’s where it picks all the flavour and perfume from the chicken, saffron, mint leaves and coriander.\nAlso see:\nHow to cook Basmati 3 ways\nHow to marinate chicken for Biryani\nThis Hyderabadi Chicken Biryani gets a lot of its flavor from the marinade. We are using yogurt as a tenderiser, fried onions (birista), tomato puree, red chili powder, turmeric powder, coriander powder, garam masala and salt to flavor the chicken. It’s important to marinate the chicken in a large bowl for at least two hours or overnight for the maximum flavor. Like I said before, I prefer using only chicken thighs and legs for chicken biryani because these are the juiciest and do not become dry while the biryani cooks.\nHow to make Chicken Biryani\nOnce you have your chicken marinated, rice and fried onions ready, start by cooking the marinated chicken. To cook the chicken, place it in the dutch oven or a large pot that you plan to use for cooking the biryani, and cook them for 7 minutes. There is no need to stir the chicken, only flip it once around the 4 minute mark.\nOnce the chicken is partially cooked, the next step is to layer it with the fried onions, mint and coriander. The onions add sweetness and richness while the herbs add a ton of flavor and freshness. \nThe final step is layering with 70% cooked basmati rice. Sprinkle saffron milk and ghee on top and cover tightly with a lid. Originally, the pot was sealed with dough to prevent steam from escaping, but a tight lid works just as well. It’s important to cook this on a low flame so that the heat distributes evenly and the bottom doesn’t get burnt.\nAnd there you go! The whole thing takes approximately an hour so I call this a weekend project, but after you’ve done it once, you’ll realize how easy and simple making biryani at home is! The results of your labour will look like this, and trust me, there is nothing like the smell of chicken biryani wafting through the house to get everyone to the table!\nLet’s just say – five attempts to make sure I provide you with instructions that you can actually follow with ease at home did not seem like work.\nFAQs\n1. How to prevent biryani from burning?\nIt’s really important to use a heavy-bottomed pot when you make chicken biryani, or the chicken pieces can be scorched or burnt. A \ndutch\noven\n will be your best friend while making this biryani because it heats evenly and stays warm. It also has a thick bottom that does not let your food get burnt easily. Another tip is to keep the biryani pot on a tava or flat skillet. This will stop it from coming in contact with direct heat, and it’ll steam at a low heat. \n2. What can I serve with chicken biryani?\nServe chicken biryani with\nraita\n, salan and maybe a salad. Keep simple accompaniments but a good biryani doesn’t need much!\nBrown Onions (Note 1)\n▢\n2\nOnions\n,\nLarge\n▢\n1\/2\ncup\nVegetable Oil\nChicken Marinade:\n▢\n700\ngrams\nChicken Thighs and Drumsticks\n,\nbone-in and skinless (Note 2)\n▢\n3\/4\ncup\nYogurt\n,\nor hung curd\n▢\n1\/4\ncup\nTomato Puree\n▢\n1\/4\ncup\nVegetable Oil\n▢\n1\ntablespoon\nGinger Garlic Paste\n,\nminced ginger and garlic\n▢\n1\ntablespoon\nRed Chilli Powder\n,\nsub with 1 teaspoon Paprika + 1 teaspoon Cayenne\n▢\n1\nteaspoon\nTurmeric Powder\n▢\n1\nteaspoon\nGaram Masala Powder\n▢\n2\ntablespoon\nBrown Onions\n▢\n1 1\/4\nteaspoon\nSalt\nSaffron:\n▢\n2\ntablespoon\nHot Milk\n▢\n10-15\nSaffron strands\nParboiled Rice (70% cooked):\n▢\n2\ncups\nBasmati Rice\n,\nNote 3\n▢\n6\ncups\nWater\n▢\n2\ntablespoon\nSalt\n▢\n1\nBayleaf\n▢\n5-6\nCloves\n▢\n2-3\nCardamom Pods\nOther Biryani Ingredients:\n▢\n1\ncup\nMint Leaves\n,\nfresh\n▢\n1\ncup\nCoriander Leaves\n,\nCilantro\n▢\n1 1\/2\ntablespoons\nGhee\n,\nor Butter\nTo make the brown onions, pat the onions dry and if time permits, leave them out on a kitchen towel for 15-20 minutes to dry them out slightly. Heat oil in a pan and add the onions. On a medium flame, shallow fry the onions for 15 minutes till they are a deep golden brown, without burning them. Drain them out on a paper towel, and set aside. These can be made ahead and stored in an air tight container overnight. Burnt onions will add a bitter flavor to the biryani. You can also use store bought fried onions\/ shallots which are easily available in leading supermarkets, Indian and Asian stores.\nMix together all the ingredients under chicken marinade and marinate for at least two hours or overnight for best results.\nWhen you are ready to make the biryani, soak saffron strands in hot milk and rub them slightly with the back of a spoon. Set this aside.\nBring water to a roaring boil and add salt, whole spices and basmati rice. Cook for exactly 5 minutes and drain completely, leaving the whole spices in the rice. This will cook the rice to about 70% doneness which can be checked by pressing a grain of rice between two fingers – the rice should still be raw in the middle.\nLayering and Cooking Chicken Biryani: \nHeat a heavy bottomed pot like a \ndutch oven\n,\nand add the chicken to it. Cook for 4 minutes and then turn the chicken pieces once. Cover and cook for another 3 minutes. Turn off the heat. Scatter half the onions all over the chicken, and then sprinkle all the coriander and mint leaves. Next layer the rice all over the mint and coriander, and in the end drizzle saffron milk and ghee all over the rice. Cover and cook on a low flame for 20 minutes – this will help steam the rice, cook it to doneness and cook the chicken. (Note 4)\nOnce the biryani is cooked, let it rest for 5-10 minutes, and finish by scattering the remaining onions on top. Serve hot digging the spoon deep to get all the layers.\nWhile a lot of restaurants use an entire chicken cut into medium sized pieces to make biryani, this is done to cut costs. Pieces like chicken breasts dry out during the long cooking process, and that’s why I recommend\nusing only chicken thighs and drumsticks\nwhile cooking biryani at home. You can ask your butcher to cut each chicken leg into two parts to divide it into thighs and drumsticks. Leaving the bone in keeps the chicken juicy.\nBrown Onions can be slightly time consuming and tricky to make, and you can substitute them here with\nstore bought fried onions\n. Just make sure that the onions are not batter fried. If you are in India, you can buy them online\nhere\n, and if you live outside India, you can buy them\nhere\n. They are also available at leading supermarkets, Asian and Indian stores.\nWhile buying basmati rice, make sure you buy rice that’s\nlabelled basmati\nand not just long grain rice. Basmati Rice is fragrant and has slightly thinner grains than long grain rice. Real basmati rice is what gives biryani its\ndistinct flavor and taste.\nIn the last step of layering and cooking the biryani, all the\ningredients are par cooked\n. Cooking the biryani on a low flame for 20 minutes, steams and cooks everything to doneness. If you don’t have a heavy bottomed pot, and are using a regular pot, you can\nplace it on a tava\n(or flat griddle) and then place it on the stove on a medium flame to avoid burning the chicken. The tava or griddle creates a degree of separation between the flame and the pot and provides the perfect heat source.\nCalories:\n721\nkcal\n,\nCarbohydrates:\n59\ng\n,\nProtein:\n22\ng\n,\nFat:\n45\ng\n,\nSaturated Fat:\n29\ng\n,\nPolyunsaturated Fat:\n3\ng\n,\nMonounsaturated Fat:\n10\ng\n,\nTrans Fat:\n1\ng\n,\nCholesterol:\n74\nmg\n,\nSodium:\n2928\nmg\n,\nPotassium:\n485\nmg\n,\nFiber:\n3\ng\n,\nSugar:\n4\ng\n,\nVitamin A:\n1103\nIU\n,\nVitamin C:\n9\nmg\n,\nCalcium:\n121\nmg\n,\nIron:\n2\nmg\nMore Indian Recipes for Meat Lovers:\nChicken Shawarma\nIndian Mutton Curry\nOne Pot Mutton (Lamb) Kofta Curry\nChicken Kori Rotti | Mangalorean Chicken Curry\nKerala Mutton Stew (Ishtu) with Coconut\nSpicy King Fish Curry with Coconut and Tamarind","attrs_markdown":"[Skip to content](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#main-content)\n\n[Get everyday dinners planned for you!→](https:\/\/myfoodstory.com\/subscribe\/)\n\nMy Favorites\n\n- [Home](https:\/\/myfoodstory.com\/)\n- [Recipe Index](https:\/\/myfoodstory.com\/recipes\/)\n- [Meet Richa](https:\/\/myfoodstory.com\/about-me\/)\n- [Subscribe](https:\/\/myfoodstory.com\/subscribe\/)\n- My Favorites\n\n[Home](https:\/\/myfoodstory.com\/) › [Cuisine](https:\/\/myfoodstory.com\/category\/cuisine\/) › [Indian Recipes](https:\/\/myfoodstory.com\/category\/cuisine\/indian-recipes\/)\n\n# The Best Chicken Biryani (Step by step video recipe)\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2064%2064'%3E%3C\/svg%3E)![](https:\/\/secure.gravatar.com\/avatar\/0244e81ff5533c3b6aaba43d0b9194a55915db6076f9bbedc91f8cf4dd8555bc?s=64&d=mm&r=g)](https:\/\/myfoodstory.com\/about-me\/)\n\nBy [Richa](https:\/\/myfoodstory.com\/about-me\/)\n\n4\\.90 from 154 votes\n\non Sep 26, 2018, Updated Sep 30, 2021\n\n[Jump to Recipe](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#wprm-recipe-container-12386)[Rate Recipe](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#respond)\n\nThis post may contain affiliate links. Please read our [disclosure policy](https:\/\/myfoodstory.com\/privacy-policy-and-disclaimer\/).\n\n***This chicken biryani recipe features succulent, juicy pieces of chicken that are cooked in a yogurt marinade and then layered with crispy onions, coriander, mint and basmati rice to give you a dish that the entire family will enjoy. I’ve broken the process step by step and made a recipe video for this chicken biryani so that you can make this restaurant style biryani at home\\!***\n\n![Chicken Biryani served on a platter with crispy fried onions and onion raita](https:\/\/myfoodstory.com\/wp-content\/uploads\/2018\/09\/The-Best-Chicken-Biryani-Recipe-2.jpg)\n\nBiryani in India doesn’t just mean biryani. There are variations across the length and breadth of the country. There is Hyderabadi biryani (which is what I’m sharing today) where the biryani has a lot of gravy or masala and is cooked slowly with rice in a sealed pot. Then there is the Muslim wedding biryani which actually has lesser masala, but packed with flavour mostly from whole spices; the Kerala biryani, donne biryani from Karnataka and so many more.\n\nIn every single form, biryani is delicious and is almost like a one pot meal that’s enjoyed by families and eaten together – like a celebration\\!\n\nBut I have to be a 100% honest with you. I had never made chicken biryani before I decided to share this recipe. And I got convinced because so so many of you have requested for a legit\/authentic biryani recipe that was also relatively easy.\n\nAnd we are biryani lovers. Mostly [mutton biryani](https:\/\/myfoodstory.com\/mutton-biryani\/), but this chicken biryani really changed our mind.\n\nThe first time I attempted it, I was nervous, because it seemed so difficult and daunting and it looked like there were a gazillion steps. So I took a deep breath and decided to break them down for you.\n\n## Quick Walk Through: Chicken Biryani\n- [Ingredients for Chicken Biryani](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#h-ingredients-for-chicken-biryani)\n- [Fried Onions](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#h-fried-onions)\n- [Basmati Rice](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#h-basmati-rice)\n- [How to marinate chicken for Biryani](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#h-how-to-marinate-chicken-for-biryani)\n- [How to make Chicken Biryani](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#h-how-to-make-chicken-biryani)\n- [FAQs](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#h-faqs)\n- [Watch the Recipe Video](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#h-watch-the-recipe-video)\n- [More Indian Recipes for Meat Lovers:](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#h-more-indian-recipes-for-meat-lovers)\n\n**Planning on making Biryani?** Here are **[19 Tips to make the Best Biryani Ever\\!](https:\/\/myfoodstory.com\/19-tips-to-make-the-best-biryani\/)**\n\n## Ingredients for Chicken Biryani\nHere’s everything that you’ll need to make biryani:\n\n**Chicken:** I only like to use thighs and drumsticks for chicken biryani because they remain juicy and don’t overcook through the long cooking time. For me, chicken breast is a big no no as it will dry out and will just be rubbery.\n\n**Yogurt:** Greek yogurt, plain yogurt or homemade curd\/dahi works well. Acts as a tenderiser and add some tanginess to the masala\n\n**Fried Onions:** Also called birista, I’ve outlined the process to make fried onions at home below.\n\n**Tip:** These days, packages fried onions are easily available and are more convenient option. To store a large amount of fried onions, place them in an airtight container and freeze them for later\n\n**Tomato Puree:** Used in the marinade for flavour and body\n\n**Ginger Garlic Paste:** Simply ground ginger and garlic, I recommend making this at home, but if you are in a hurry, store bought works too\n\n**Whole Spices:** Bay leaf, Cloves, Green Cardamom and Saffron (kesar for that distinct orange colour) – these form the flavour base and give biryani that distinct fragrance that wafts up as soon as you open the pot\n\n**Ground Spices:** Red Chilli Powder (sub with a mix of paprika and cayenne if living outside India), turmeric powder and garam masala powder.\n\n**Tip**: For the best flavor and aroma, I would highly recommend making your own garam masala. Don’t worry, it’s pretty simple to make, and I even have a [recipe](https:\/\/myfoodstory.com\/garam-masala-recipe\/) to help you nail it. I usually make whip up a jar once a month and this way it stays fresher and more aromatic every time I use it.\n\n**Herbs:** Fresh mint and coriander leaves (cilantro) are essential to making biryani. They add freshness and bring the rice and chicken together\n\n**Fat & Dairy:** Both oil and ghee. You can choose to only use ghee but in my opinion, it makes the biryani even richer. But ghee is what was traditionally used to make biryani. You’ll also need a little milk to soak the saffron strands\n\n**Basmati Rice:** This is a key ingredient in most biryani recipes, even the ones outside India like the Pakistani biryani and Afghani biryani. Please note that basmati rice is different from long grain rice. **A quick note –** Basmati has long grains but also comes with a distinct fragrance and flavour. Look for aged basmati rice that has been aged for at least 1-2 years.\n\n## Fried Onions\nFried onions are a key ingredient here, and it’s important to get this right. Onions are cut into slices and then browned on medium flame in oil. They don’t need to be extra crispy, but onions should be a deep golden brown without getting burnt. You can also use [store bought fried onions](https:\/\/amzn.to\/2OW171O) which are easily available in supermarkets these days.\n\n## **Basmati Rice**\nWhile choosing rice for the biryani, make sure to buy ‘basmati rice’ and not long grain rice. While they may look similar at first, good quality basmati rice is fragrant, and has grains that are thin and long as opposed to long grain rice which has fatter grains and almost no fragrance.\n\nThe basmati rice is cooked for exactly 5 minutes in boiling water with whole spices and salt to get it to the right doneness – which is 70%. Drain the rice well to get rid of any excess water. The rice will continue to steam when we finally cook it along with the chicken and that’s where it picks all the flavour and perfume from the chicken, saffron, mint leaves and coriander.\n\n![Fried onions and basmati rice are two key ingredients in chicken biryani. A closeup of both is shown in the picture to give you an idea of the level of doneness and colour](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20800%20533'%3E%3C\/svg%3E)\n\n![Fried onions and basmati rice are two key ingredients in chicken biryani. A closeup of both is shown in the picture to give you an idea of the level of doneness and colour](https:\/\/myfoodstory.com\/wp-content\/uploads\/2018\/09\/The-Best-Chicken-Biryani-Recipe-4.jpg)\n\n***Also see: [How to cook Basmati 3 ways](https:\/\/myfoodstory.com\/how-to-cook-basmati-rice-recipe\/)***\n\n## How to marinate chicken for Biryani\nThis Hyderabadi Chicken Biryani gets a lot of its flavor from the marinade. We are using yogurt as a tenderiser, fried onions (birista), tomato puree, red chili powder, turmeric powder, coriander powder, garam masala and salt to flavor the chicken. It’s important to marinate the chicken in a large bowl for at least two hours or overnight for the maximum flavor. Like I said before, I prefer using only chicken thighs and legs for chicken biryani because these are the juiciest and do not become dry while the biryani cooks.\n\n## How to make Chicken Biryani\n![Step by step pictures to show you how to make Chicken Biryani](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20767%20643'%3E%3C\/svg%3E)\n\n![Step by step pictures to show you how to make Chicken Biryani](https:\/\/myfoodstory.com\/wp-content\/uploads\/2018\/09\/Chicken-Biriyani-Step-by-Step-600x503.jpg)\n\nOnce you have your chicken marinated, rice and fried onions ready, start by cooking the marinated chicken. To cook the chicken, place it in the dutch oven or a large pot that you plan to use for cooking the biryani, and cook them for 7 minutes. There is no need to stir the chicken, only flip it once around the 4 minute mark.\n\nOnce the chicken is partially cooked, the next step is to layer it with the fried onions, mint and coriander. The onions add sweetness and richness while the herbs add a ton of flavor and freshness.\n\nThe final step is layering with 70% cooked basmati rice. Sprinkle saffron milk and ghee on top and cover tightly with a lid. Originally, the pot was sealed with dough to prevent steam from escaping, but a tight lid works just as well. It’s important to cook this on a low flame so that the heat distributes evenly and the bottom doesn’t get burnt.\n\nAnd there you go! The whole thing takes approximately an hour so I call this a weekend project, but after you’ve done it once, you’ll realize how easy and simple making biryani at home is! The results of your labour will look like this, and trust me, there is nothing like the smell of chicken biryani wafting through the house to get everyone to the table\\!\n\nLet’s just say – five attempts to make sure I provide you with instructions that you can actually follow with ease at home did not seem like work.\n\n![Chicken Biryani served in a dutch oven straight from the stove](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20800%201200'%3E%3C\/svg%3E)\n\n![Chicken Biryani served in a dutch oven straight from the stove](https:\/\/myfoodstory.com\/wp-content\/uploads\/2018\/09\/The-Best-Chicken-Biryani-Recipe-1.jpg)\n\n## FAQs\n**1\\. How to prevent biryani from burning?**\n\nIt’s really important to use a heavy-bottomed pot when you make chicken biryani, or the chicken pieces can be scorched or burnt. A [dutch](https:\/\/amzn.to\/2NyYWEZ)[oven](https:\/\/amzn.to\/2NyYWEZ) will be your best friend while making this biryani because it heats evenly and stays warm. It also has a thick bottom that does not let your food get burnt easily. Another tip is to keep the biryani pot on a tava or flat skillet. This will stop it from coming in contact with direct heat, and it’ll steam at a low heat.\n\n**2\\. What can I serve with chicken biryani?**\n\nServe chicken biryani with **[raita](https:\/\/myfoodstory.com\/indian-raita-recipe\/)**, salan and maybe a salad. Keep simple accompaniments but a good biryani doesn’t need much\\!\n## Watch the Recipe Video\n![Chicken Biryani served on a platter with crispy fried onions and onion raita.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)\n\n![Chicken Biryani served on a platter with crispy fried onions and onion raita.](https:\/\/myfoodstory.com\/wp-content\/uploads\/2018\/09\/The-Best-Chicken-Biryani-Recipe-3-225x225.jpg)\n\n4\\.90 from 154 votes\n\n## The Best Chicken Biryani (Step by step video recipe)\nBy: [Richa](https:\/\/myfoodstory.com\/about-me\/)\n\nWatch Recipe Video ABOVE for step by step directions. This homemade chicken biryani recipe is easier than you think. I have broken down the entire recipe into a step by step process so that you can make this at your own pace. This biryani recipe is closest to Hyderabadi Biryani where chicken and rice are layered to make the most fragrant, and well spiced biryani.\n\nPrep: 20 minutes mins\n\nCook: 45 minutes mins\n\nTotal: 1 hour hr 5 minutes mins\n\nServings: 6 Portions\n\n[Save](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/)[Saved](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/) [Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fmyfoodstory.com%2Fchicken-biryani-recipe%2F&media=https%3A%2F%2Fmyfoodstory.com%2Fwp-content%2Fuploads%2F2018%2F09%2FThe-Best-Chicken-Biryani-Recipe.jpg&description=The+Best+Chicken+Biryani+%28Step+by+step+video+recipe%29&is_video=false) [Rate Recipe](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#comment) [Print Recipe](https:\/\/myfoodstory.com\/wprm_print\/the-best-chicken-biryani-step-by-step-video-recipe)\n\n### Ingredients 1x 2x 3x\n#### Brown Onions (Note 1)\n- ▢\n  2 Onions, Large\n- ▢\n  1\/2 cup Vegetable Oil\n\n#### Chicken Marinade:\n- ▢\n  700 grams Chicken Thighs and Drumsticks, bone-in and skinless (Note 2)\n- ▢\n  3\/4 cup Yogurt, or hung curd\n- ▢\n  1\/4 cup Tomato Puree\n- ▢\n  1\/4 cup Vegetable Oil\n- ▢\n  1 tablespoon Ginger Garlic Paste, minced ginger and garlic\n- ▢\n  1 tablespoon Red Chilli Powder, sub with 1 teaspoon Paprika + 1 teaspoon Cayenne\n- ▢\n  1 teaspoon Turmeric Powder\n- ▢\n  1 teaspoon Garam Masala Powder\n- ▢\n  2 tablespoon Brown Onions\n- ▢\n  1 1\/4 teaspoon Salt\n\n#### Saffron:\n- ▢\n  2 tablespoon Hot Milk\n- ▢\n  10-15 Saffron strands\n\n#### Parboiled Rice (70% cooked):\n- ▢\n  2 cups [Basmati Rice](https:\/\/amzn.to\/2Odfqlx), Note 3\n- ▢\n  6 cups Water\n- ▢\n  2 tablespoon Salt\n- ▢\n  1 Bayleaf\n- ▢\n  5-6 Cloves\n- ▢\n  2-3 Cardamom Pods\n\n#### Other Biryani Ingredients:\n- ▢\n  1 cup Mint Leaves, fresh\n- ▢\n  1 cup Coriander Leaves, Cilantro\n- ▢\n  1 1\/2 tablespoons Ghee, or Butter\n\n#### To Serve:\n- ▢\n  Crispy Brown Onions\n- ▢\n  [Onion Raita](https:\/\/myfoodstory.com\/indian-raita-recipe\/)\n\nCook Mode\n\nPrevent your screen from going dark\n\n### Instructions\n- To make the brown onions, pat the onions dry and if time permits, leave them out on a kitchen towel for 15-20 minutes to dry them out slightly. Heat oil in a pan and add the onions. On a medium flame, shallow fry the onions for 15 minutes till they are a deep golden brown, without burning them. Drain them out on a paper towel, and set aside. These can be made ahead and stored in an air tight container overnight. Burnt onions will add a bitter flavor to the biryani. You can also use store bought fried onions\/ shallots which are easily available in leading supermarkets, Indian and Asian stores.\n- Mix together all the ingredients under chicken marinade and marinate for at least two hours or overnight for best results.\n- When you are ready to make the biryani, soak saffron strands in hot milk and rub them slightly with the back of a spoon. Set this aside.\n- Bring water to a roaring boil and add salt, whole spices and basmati rice. Cook for exactly 5 minutes and drain completely, leaving the whole spices in the rice. This will cook the rice to about 70% doneness which can be checked by pressing a grain of rice between two fingers – the rice should still be raw in the middle.\n- **Layering and Cooking Chicken Biryani:**\n  \n  Heat a heavy bottomed pot like a [dutch oven](https:\/\/amzn.to\/2N5BHRO), and add the chicken to it. Cook for 4 minutes and then turn the chicken pieces once. Cover and cook for another 3 minutes. Turn off the heat. Scatter half the onions all over the chicken, and then sprinkle all the coriander and mint leaves. Next layer the rice all over the mint and coriander, and in the end drizzle saffron milk and ghee all over the rice. Cover and cook on a low flame for 20 minutes – this will help steam the rice, cook it to doneness and cook the chicken. (Note 4)\n- Once the biryani is cooked, let it rest for 5-10 minutes, and finish by scattering the remaining onions on top. Serve hot digging the spoon deep to get all the layers.\n### Video\n### Notes\n1. While a lot of restaurants use an entire chicken cut into medium sized pieces to make biryani, this is done to cut costs. Pieces like chicken breasts dry out during the long cooking process, and that’s why I recommend **using only chicken thighs and drumsticks** while cooking biryani at home. You can ask your butcher to cut each chicken leg into two parts to divide it into thighs and drumsticks. Leaving the bone in keeps the chicken juicy.\n2. Brown Onions can be slightly time consuming and tricky to make, and you can substitute them here with **store bought fried onions**. Just make sure that the onions are not batter fried. If you are in India, you can buy them online [here](https:\/\/amzn.to\/2OROx3Y), and if you live outside India, you can buy them [here](https:\/\/amzn.to\/2QWtdLT). They are also available at leading supermarkets, Asian and Indian stores.\n3. While buying basmati rice, make sure you buy rice that’s **labelled basmati** and not just long grain rice. Basmati Rice is fragrant and has slightly thinner grains than long grain rice. Real basmati rice is what gives biryani its **distinct flavor and taste.**\n4. In the last step of layering and cooking the biryani, all the **ingredients are par cooked**. Cooking the biryani on a low flame for 20 minutes, steams and cooks everything to doneness. If you don’t have a heavy bottomed pot, and are using a regular pot, you can **place it on a tava** (or flat griddle) and then place it on the stove on a medium flame to avoid burning the chicken. The tava or griddle creates a degree of separation between the flame and the pot and provides the perfect heat source.\n\n### Nutrition\nCalories: 721kcal, Carbohydrates: 59g, Protein: 22g, Fat: 45g, Saturated Fat: 29g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 74mg, Sodium: 2928mg, Potassium: 485mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1103IU, Vitamin C: 9mg, Calcium: 121mg, Iron: 2mg\n\nLike this recipe? Rate and comment below\\!\n## More Indian Recipes for Meat Lovers:\n- **[Chicken Shawarma](https:\/\/myfoodstory.com\/chicken-shawarma-recipe\/)**\n- **[Indian Mutton Curry](https:\/\/myfoodstory.com\/indian-mutton-curry-recipe\/)**\n- **[One Pot Mutton (Lamb) Kofta Curry](https:\/\/myfoodstory.com\/easy-one-pot-mutton-lamb-kofta-curry-recipe\/)**\n- **[Chicken Kori Rotti \\| Mangalorean Chicken Curry](https:\/\/myfoodstory.com\/chicken-kori-rotti-mangalorean-chicken-curry-recipe\/)**\n- **[Kerala Mutton Stew (Ishtu) with Coconut](https:\/\/myfoodstory.com\/mutton-stew-ishtu-recipe\/)**\n- **[Spicy King Fish Curry with Coconut and Tamarind](https:\/\/myfoodstory.com\/spicy-kingfish-curry-with-coconut-and-tamarind-recipe\/)**\n\n## Explore More\n[![an earthen bowl with ragi ambli in it](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![an earthen bowl with ragi ambli in it](https:\/\/myfoodstory.com\/wp-content\/uploads\/2026\/04\/Ragi-Ambli-1-600x800.jpg)](https:\/\/myfoodstory.com\/ragi-ambli\/)\n\nDrinks\n\n### [15-Minute Ragi Ambli](https:\/\/myfoodstory.com\/ragi-ambli\/)\n\n[![vibrant kadhi pakora garnished with a tadka and coriander leaves, served in a copper handi](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![vibrant kadhi pakora garnished with a tadka and coriander leaves, served in a copper handi](https:\/\/myfoodstory.com\/wp-content\/uploads\/2024\/05\/kadhi-pakoda-600x800.jpeg)](https:\/\/myfoodstory.com\/kadhi-pakoda-punjabi-kadhi-pakora\/)\n\nIndian Recipes\n\n### [Easy Kadhi Pakora (with Steps for Air Fryer Pakora)](https:\/\/myfoodstory.com\/kadhi-pakoda-punjabi-kadhi-pakora\/)\n\n[![an image of rajma paneer burger assembled and ready for serving](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![an image of rajma paneer burger assembled and ready for serving](https:\/\/myfoodstory.com\/wp-content\/uploads\/2026\/04\/Rajma-Paneer-Burger-2-600x800.jpg)](https:\/\/myfoodstory.com\/air-fryer-rajma-paneer-burger\/)\n\nAir Fryer Recipes\n\n### [Air Fryer Rajma Paneer Burger](https:\/\/myfoodstory.com\/air-fryer-rajma-paneer-burger\/)\n\n[![close up image of veg steamed potli biryani ready to be served](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![close up image of veg steamed potli biryani ready to be served](https:\/\/myfoodstory.com\/wp-content\/uploads\/2026\/04\/Veg-Potli-Biryani-3-600x800.jpg)](https:\/\/myfoodstory.com\/veg-potli-biryani\/)\n\nIndian Recipes\n\n### [Veg Polti Biryani \\| Potlam Biryani](https:\/\/myfoodstory.com\/veg-potli-biryani\/)\n\n4\\.90 from 154 votes ([28 ratings without comment](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/))\n\n## Leave a comment [Cancel reply](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#respond)\n## 349 Comments\n1. **Heena** says:\n   \n   [September 11, 2025 at 3:33 am](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/comment-page-20\/#comment-105758)\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    I have been making this recipe since 3 years, every time I have guest at home this is what I cook, it has never failed, it is super easy to follow and let me tell you I am not a fan of cooking but I love this recipe and I will never stop making this, thank you so much Richa ❤️❤️\n   \n   [Reply](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#comment-105758)\n   1. **Richa** says:\n      \n      [September 29, 2025 at 11:00 am](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/comment-page-20\/#comment-107066)\n      \n      Yaaay Heena! Thank you so much. so so glad you love the recipe.\n      \n      [Reply](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#comment-107066)\n2. **Shivangi Taunk** says:\n   \n   [August 21, 2025 at 7:29 pm](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/comment-page-20\/#comment-102387)\n   \n   ![4 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    Simple and spot on\n   \n   [Reply](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#comment-102387)\n   1. **GarryLind** says:\n      \n      [December 12, 2025 at 11:41 am](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/comment-page-20\/#comment-111376)\n      \n      i use [Google](https:\/\/www.google.com\/?zx=1765514136153&no_sw_cr=1)\n      \n      [Reply](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#comment-111376)\n3. **Astonishing-Bharat** says:\n   \n   [December 7, 2024 at 12:14 pm](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/comment-page-20\/#comment-80119)\n   \n   “Yum! This step-by-step video makes making chicken biryani look so easy and fun. The recipe is detailed and perfect for anyone craving a flavorful, homemade dish. Can’t wait to try it!”\n   \n   [Reply](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#comment-80119)\n   1. **Richa** says:\n      \n      [February 23, 2025 at 5:53 pm](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/comment-page-20\/#comment-87626)\n      \n      Hey Bharat! Thanks for leaving a comment.\n      \n      [Reply](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#comment-87626)\n4. **Catarina** says:\n   \n   [December 5, 2024 at 4:35 am](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/comment-page-20\/#comment-79860)\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    Thank you for this amazing recipe! It was my first attempt with biriyani and I fell in love and now make it every year.\n   \n   [Reply](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#comment-79860)\n   1. **Richa** says:\n      \n      [February 23, 2025 at 5:49 pm](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/comment-page-20\/#comment-87623)\n      \n      Wohooo! so so glad to know that you loved trying it out, Catarina\n      \n      [Reply](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#comment-87623)\n5. **Sonia** says:\n   \n   [May 24, 2024 at 6:11 pm](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/comment-page-20\/#comment-65580)\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    Biriyani was one food which tasted more like Pulao. But when I first started cooking chicken during the pandemic this was the first one I tried and it came out so amazing. Its a regular now at home for family and friends. Thank you for sharing this awesome recipe.\n   \n   [Reply](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#comment-65580)\n   1. **Richa** says:\n      \n      [July 16, 2024 at 11:11 am](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/comment-page-20\/#comment-67191)\n      \n      Thanks Sonia!! Really happy that you liked it\n      \n      [Reply](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#comment-67191)\n6. **Ida** says:\n   \n   [April 18, 2024 at 8:48 pm](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/comment-page-20\/#comment-63904)\n   \n   Can you cook this in the oven once everything is assemble such as you can do with Jollof rice? I have cooked Jollof rice in my Dutch oven once I had everything combined and it as turned out well.\n   \n   [Reply](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#comment-63904)\n   1. **Richa** says:\n      \n      [May 8, 2025 at 5:37 pm](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/comment-page-20\/#comment-95012)\n      \n      Hey Ida, Yes I think you can. Please try it and let us know how it works. I’m sure it’ll help other readers who’d like to use their oven too.\n      \n      [Reply](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#comment-95012)\n7. **Amy S.** says:\n   \n   [March 15, 2024 at 3:01 am](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/comment-page-20\/#comment-62650)\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    I wish I could post a picture. Made this exactly as the recipe stated, and this turned out amazing!! I will say that the time to prep was way over the 20 mins. Took me almost 2 hours to carmelize the onions down and I marinated the chicken overnight. Once that was done, everything came together in a snap! Thank you for this recipe! Love love love! We also made saag paneer with it and homemade cucumber raita, excellent complements\\!\n   \n   [Reply](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#comment-62650)\n   1. **Richa** says:\n      \n      [April 11, 2024 at 11:16 am](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/comment-page-20\/#comment-63692)\n      \n      Thaaanks Amy, you can actually send me a picture to my Instagram account :))) I’m sorry it took you so long to caramelise the onions. Next time, try frying them on medium high heat – they’ll need some baby sitting or they’ll burn but it’ll be much faster.\n      \n      [Reply](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#comment-63692)\n8. **Mishi sharma** says:\n   \n   [January 20, 2024 at 7:07 pm](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/comment-page-20\/#comment-59623)\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    One of the best chicken biryani recipe I have come across. It tastes nothing less than best biryani from outside . I have mastered it well by making 2-3 times.\n   \n   [Reply](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#comment-59623)\n   1. **Richa** says:\n      \n      [March 9, 2025 at 7:49 pm](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/comment-page-20\/#comment-89069)\n      \n      Hey Misha, I’m so glad that you liked the recipe. Thanks for leaving a comment\n      \n      [Reply](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#comment-89069)\n\n### Comment navigation\n[Older Comments](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/comment-page-19\/#comments)\n\n![](https:\/\/myfoodstory.com\/wp-content\/uploads\/2021\/09\/mobile-top-banner-edited.jpg)\n\n**Hi I'm Richa\\!**\n\nthe cook, writer and photographer behind this little blog. I’ve grown up in the kitchen along side my mum and grandmothers and conversations in my family are always about the next meal. I’ve picked up their love for food along the way, and with this blog, I share my food story with you.\n\n[Read more about me](https:\/\/myfoodstory.com\/about-me\/)\n## ⭐️ Reader Favs ⭐️\n[![Dhaba style chicken curry served in the pressure cooker it was made in](https:\/\/myfoodstory.com\/wp-content\/uploads\/2020\/10\/Dhaba-Style-Chicken-Curry-4-600x800.jpg)](https:\/\/myfoodstory.com\/dhaba-style-chicken-curry-recipe\/)\n\nIndian Recipes\n\n### [Dhaba Style Chicken Curry](https:\/\/myfoodstory.com\/dhaba-style-chicken-curry-recipe\/)\n\n[![Eggless brownies stacked on top of each other.](https:\/\/myfoodstory.com\/wp-content\/uploads\/2015\/10\/eggless-chocolate-brownies-1-600x800.jpg)](https:\/\/myfoodstory.com\/homemade-eggless-chocolate-brownies-recipe\/)\n\nDesserts\n\n### [Homemade Eggless Chocolate Brownies](https:\/\/myfoodstory.com\/homemade-eggless-chocolate-brownies-recipe\/)\n\n[![Butter 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Masala](https:\/\/myfoodstory.com\/restaurant-style-paneer-butter-masala-recipe\/)\n\n[![Hibiscus iced tea finished off with mint, lemon and served in glasses.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![Hibiscus iced tea finished off with mint, lemon and served in glasses.](https:\/\/myfoodstory.com\/wp-content\/uploads\/2018\/02\/How-to-make-Hibiscus-Tea-its-Benefits-2-600x800.jpg)](https:\/\/myfoodstory.com\/hibiscus-tea-recipe\/)\n\nDrinks\n\n### [How to make Hibiscus Tea + its Benefits](https:\/\/myfoodstory.com\/hibiscus-tea-recipe\/)\n\n[![Rice topped with Goan prawn curry and served in a white bowl.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![Rice topped with Goan prawn curry and served in a white bowl.](https:\/\/myfoodstory.com\/wp-content\/uploads\/2017\/08\/Goan-Prawn-Curry-Coconut-Ambot-Tik-3-600x800.jpg)](https:\/\/myfoodstory.com\/goan-prawn-curry-recipe\/)\n\nIndian Recipes\n\n### [Goan Prawn Curry with Coconut](https:\/\/myfoodstory.com\/goan-prawn-curry-recipe\/)\n\n## Rainy Day Hits\n[![Close up of hasselback egg tadka with a spoon and sliced onions on the side](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![Close up of hasselback egg tadka with a spoon and sliced onions on the side](https:\/\/myfoodstory.com\/wp-content\/uploads\/2022\/04\/Egg-Tadka-Hasselback-Egg-Appetizer-3-1-600x800.jpg)](https:\/\/myfoodstory.com\/egg-tadka\/)\n\nIndian Recipes\n\n### [Egg Tadka \\| Egg Fry](https:\/\/myfoodstory.com\/egg-tadka\/)\n\n[![Soondubu jjigae served in the pot it was cooked in](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![Soondubu jjigae served in the pot it was cooked in](https:\/\/myfoodstory.com\/wp-content\/uploads\/2023\/09\/Soondubu-Jjigae-14-600x800.jpg)](https:\/\/myfoodstory.com\/soondubu-jjigae\/)\n\nVegetarian Recipes\n\n### [Soondubu Jjigae (Korean Soft Tofu Stew)](https:\/\/myfoodstory.com\/soondubu-jjigae\/)\n\n[![Closeup of a bite of plain paneer pakora](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![Closeup of a bite of plain paneer pakora](https:\/\/myfoodstory.com\/wp-content\/uploads\/2020\/08\/Paneer-Pakora-Recipe-2-Ways-3-600x800.jpg)](https:\/\/myfoodstory.com\/paneer-pakora-recipe\/)\n\nAppetizers\n\n### [Paneer Pakora Recipe 2 Ways](https:\/\/myfoodstory.com\/paneer-pakora-recipe\/)\n\n[![Samosas placed on a plate with ketchup, chutney, fried chillies, chai and lime](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![Samosas placed on a plate with ketchup, chutney, fried chillies, chai and lime](https:\/\/myfoodstory.com\/wp-content\/uploads\/2021\/08\/Punjabi-Samosa-2-600x800.jpg)](https:\/\/myfoodstory.com\/best-indian-punjabi-samosa-recipe\/)\n\nAppetizers\n\n### [The Best Indian Punjabi Samosa](https:\/\/myfoodstory.com\/best-indian-punjabi-samosa-recipe\/)\n\n[![Close of chicken 65 to show how crispy the chicken nuggets are](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![Close of chicken 65 to show how crispy the chicken nuggets are](https:\/\/myfoodstory.com\/wp-content\/uploads\/2021\/05\/Chicken-65-Spicy-Crispy-2-600x800.jpg)](https:\/\/myfoodstory.com\/chicken-65\/)\n\nAppetizers\n\n### [Chicken 65 – Spicy & Crispy](https:\/\/myfoodstory.com\/chicken-65\/)\n\n[![Bread Chaat served on a white plate with a spoon on the side](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)![Bread Chaat served on a white plate with a spoon on the side](https:\/\/myfoodstory.com\/wp-content\/uploads\/2022\/08\/Bread-Chaat-4-600x800.jpg)](https:\/\/myfoodstory.com\/bread-chaat\/)\n\nAppetizers\n\n### [Bread Chaat](https:\/\/myfoodstory.com\/bread-chaat\/)\n\n[Back to top](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#top)\n\n[My Food Story](https:\/\/myfoodstory.com\/)\n\n- [Home](https:\/\/myfoodstory.com\/)\n- [Recipe Index](https:\/\/myfoodstory.com\/recipes\/)\n- [Meet Richa](https:\/\/myfoodstory.com\/about-me\/)\n- [Subscribe](https:\/\/myfoodstory.com\/subscribe\/)\n\n©2026 My Food Story. All rights reserved. [Privacy Policy, Disclaimer and Copyright](https:\/\/myfoodstory.com\/privacy-policy-and-disclaimer\/) • [Accessibility Statement](https:\/\/myfoodstory.com\/accessibility-statement\/) • Powered by [CultivateWP](https:\/\/cultivatewp.com\/).\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"This post may contain affiliate links. Please read our [disclosure policy](https:\/\/myfoodstory.com\/privacy-policy-and-disclaimer\/).\n\n***This chicken biryani recipe features succulent, juicy pieces of chicken that are cooked in a yogurt marinade and then layered with crispy onions, coriander, mint and basmati rice to give you a dish that the entire family will enjoy. I’ve broken the process step by step and made a recipe video for this chicken biryani so that you can make this restaurant style biryani at home\\!***\n\n![Chicken Biryani served on a platter with crispy fried onions and onion raita](https:\/\/myfoodstory.com\/wp-content\/uploads\/2018\/09\/The-Best-Chicken-Biryani-Recipe-2.jpg)\n\nBiryani in India doesn’t just mean biryani. There are variations across the length and breadth of the country. There is Hyderabadi biryani (which is what I’m sharing today) where the biryani has a lot of gravy or masala and is cooked slowly with rice in a sealed pot. Then there is the Muslim wedding biryani which actually has lesser masala, but packed with flavour mostly from whole spices; the Kerala biryani, donne biryani from Karnataka and so many more.\n\nIn every single form, biryani is delicious and is almost like a one pot meal that’s enjoyed by families and eaten together – like a celebration\\!\n\nBut I have to be a 100% honest with you. I had never made chicken biryani before I decided to share this recipe. And I got convinced because so so many of you have requested for a legit\/authentic biryani recipe that was also relatively easy.\n\nAnd we are biryani lovers. Mostly [mutton biryani](https:\/\/myfoodstory.com\/mutton-biryani\/), but this chicken biryani really changed our mind.\n\nThe first time I attempted it, I was nervous, because it seemed so difficult and daunting and it looked like there were a gazillion steps. So I took a deep breath and decided to break them down for you.\n\n## Quick Walk Through: Chicken Biryani\n- [Ingredients for Chicken Biryani](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#h-ingredients-for-chicken-biryani)\n- [Fried Onions](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#h-fried-onions)\n- [Basmati Rice](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#h-basmati-rice)\n- [How to marinate chicken for Biryani](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#h-how-to-marinate-chicken-for-biryani)\n- [How to make Chicken Biryani](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#h-how-to-make-chicken-biryani)\n- [FAQs](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#h-faqs)\n- [Watch the Recipe Video](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#h-watch-the-recipe-video)\n- [More Indian Recipes for Meat Lovers:](https:\/\/myfoodstory.com\/chicken-biryani-recipe\/#h-more-indian-recipes-for-meat-lovers)\n## Ingredients for Chicken Biryani\nHere’s everything that you’ll need to make biryani:\n\n**Chicken:** I only like to use thighs and drumsticks for chicken biryani because they remain juicy and don’t overcook through the long cooking time. For me, chicken breast is a big no no as it will dry out and will just be rubbery.\n\n**Yogurt:** Greek yogurt, plain yogurt or homemade curd\/dahi works well. Acts as a tenderiser and add some tanginess to the masala\n\n**Fried Onions:** Also called birista, I’ve outlined the process to make fried onions at home below.\n\n**Tip:** These days, packages fried onions are easily available and are more convenient option. To store a large amount of fried onions, place them in an airtight container and freeze them for later\n\n**Tomato Puree:** Used in the marinade for flavour and body\n\n**Ginger Garlic Paste:** Simply ground ginger and garlic, I recommend making this at home, but if you are in a hurry, store bought works too\n\n**Whole Spices:** Bay leaf, Cloves, Green Cardamom and Saffron (kesar for that distinct orange colour) – these form the flavour base and give biryani that distinct fragrance that wafts up as soon as you open the pot\n\n**Ground Spices:** Red Chilli Powder (sub with a mix of paprika and cayenne if living outside India), turmeric powder and garam masala powder.\n\n**Tip**: For the best flavor and aroma, I would highly recommend making your own garam masala. Don’t worry, it’s pretty simple to make, and I even have a [recipe](https:\/\/myfoodstory.com\/garam-masala-recipe\/) to help you nail it. I usually make whip up a jar once a month and this way it stays fresher and more aromatic every time I use it.\n\n**Herbs:** Fresh mint and coriander leaves (cilantro) are essential to making biryani. They add freshness and bring the rice and chicken together\n\n**Fat & Dairy:** Both oil and ghee. You can choose to only use ghee but in my opinion, it makes the biryani even richer. But ghee is what was traditionally used to make biryani. You’ll also need a little milk to soak the saffron strands\n\n**Basmati Rice:** This is a key ingredient in most biryani recipes, even the ones outside India like the Pakistani biryani and Afghani biryani. Please note that basmati rice is different from long grain rice. **A quick note –** Basmati has long grains but also comes with a distinct fragrance and flavour. Look for aged basmati rice that has been aged for at least 1-2 years.\n\n## Fried Onions\nFried onions are a key ingredient here, and it’s important to get this right. Onions are cut into slices and then browned on medium flame in oil. They don’t need to be extra crispy, but onions should be a deep golden brown without getting burnt. You can also use [store bought fried onions](https:\/\/amzn.to\/2OW171O) which are easily available in supermarkets these days.\n\n## **Basmati Rice**\nWhile choosing rice for the biryani, make sure to buy ‘basmati rice’ and not long grain rice. While they may look similar at first, good quality basmati rice is fragrant, and has grains that are thin and long as opposed to long grain rice which has fatter grains and almost no fragrance.\n\nThe basmati rice is cooked for exactly 5 minutes in boiling water with whole spices and salt to get it to the right doneness – which is 70%. Drain the rice well to get rid of any excess water. The rice will continue to steam when we finally cook it along with the chicken and that’s where it picks all the flavour and perfume from the chicken, saffron, mint leaves and coriander.\n\n![Fried onions and basmati rice are two key ingredients in chicken biryani. A closeup of both is shown in the picture to give you an idea of the level of doneness and colour](https:\/\/myfoodstory.com\/wp-content\/uploads\/2018\/09\/The-Best-Chicken-Biryani-Recipe-4.jpg)\n\n***Also see: [How to cook Basmati 3 ways](https:\/\/myfoodstory.com\/how-to-cook-basmati-rice-recipe\/)***\n\n## How to marinate chicken for Biryani\nThis Hyderabadi Chicken Biryani gets a lot of its flavor from the marinade. We are using yogurt as a tenderiser, fried onions (birista), tomato puree, red chili powder, turmeric powder, coriander powder, garam masala and salt to flavor the chicken. It’s important to marinate the chicken in a large bowl for at least two hours or overnight for the maximum flavor. Like I said before, I prefer using only chicken thighs and legs for chicken biryani because these are the juiciest and do not become dry while the biryani cooks.\n\n## How to make Chicken Biryani\n![Step by step pictures to show you how to make Chicken Biryani](https:\/\/myfoodstory.com\/wp-content\/uploads\/2018\/09\/Chicken-Biriyani-Step-by-Step-600x503.jpg)\n\nOnce you have your chicken marinated, rice and fried onions ready, start by cooking the marinated chicken. To cook the chicken, place it in the dutch oven or a large pot that you plan to use for cooking the biryani, and cook them for 7 minutes. There is no need to stir the chicken, only flip it once around the 4 minute mark.\n\nOnce the chicken is partially cooked, the next step is to layer it with the fried onions, mint and coriander. The onions add sweetness and richness while the herbs add a ton of flavor and freshness.\n\nThe final step is layering with 70% cooked basmati rice. Sprinkle saffron milk and ghee on top and cover tightly with a lid. Originally, the pot was sealed with dough to prevent steam from escaping, but a tight lid works just as well. It’s important to cook this on a low flame so that the heat distributes evenly and the bottom doesn’t get burnt.\n\nAnd there you go! The whole thing takes approximately an hour so I call this a weekend project, but after you’ve done it once, you’ll realize how easy and simple making biryani at home is! The results of your labour will look like this, and trust me, there is nothing like the smell of chicken biryani wafting through the house to get everyone to the table\\!\n\nLet’s just say – five attempts to make sure I provide you with instructions that you can actually follow with ease at home did not seem like work.\n\n![Chicken Biryani served in a dutch oven straight from the stove](https:\/\/myfoodstory.com\/wp-content\/uploads\/2018\/09\/The-Best-Chicken-Biryani-Recipe-1.jpg)\n\n## FAQs\n**1\\. How to prevent biryani from burning?**\n\nIt’s really important to use a heavy-bottomed pot when you make chicken biryani, or the chicken pieces can be scorched or burnt. A [dutch](https:\/\/amzn.to\/2NyYWEZ)[oven](https:\/\/amzn.to\/2NyYWEZ) will be your best friend while making this biryani because it heats evenly and stays warm. It also has a thick bottom that does not let your food get burnt easily. Another tip is to keep the biryani pot on a tava or flat skillet. This will stop it from coming in contact with direct heat, and it’ll steam at a low heat.\n\n**2\\. What can I serve with chicken biryani?**\n\nServe chicken biryani with **[raita](https:\/\/myfoodstory.com\/indian-raita-recipe\/)**, salan and maybe a salad. Keep simple accompaniments but a good biryani doesn’t need much\\!\n\n#### Brown Onions (Note 1)\n- ▢\n  2 Onions, Large\n- ▢\n  1\/2 cup Vegetable Oil\n\n#### Chicken Marinade:\n- ▢\n  700 grams Chicken Thighs and Drumsticks, bone-in and skinless (Note 2)\n- ▢\n  3\/4 cup Yogurt, or hung curd\n- ▢\n  1\/4 cup Tomato Puree\n- ▢\n  1\/4 cup Vegetable Oil\n- ▢\n  1 tablespoon Ginger Garlic Paste, minced ginger and garlic\n- ▢\n  1 tablespoon Red Chilli Powder, sub with 1 teaspoon Paprika + 1 teaspoon Cayenne\n- ▢\n  1 teaspoon Turmeric Powder\n- ▢\n  1 teaspoon Garam Masala Powder\n- ▢\n  2 tablespoon Brown Onions\n- ▢\n  1 1\/4 teaspoon Salt\n\n#### Saffron:\n- ▢\n  2 tablespoon Hot Milk\n- ▢\n  10-15 Saffron strands\n\n#### Parboiled Rice (70% cooked):\n- ▢\n  2 cups [Basmati Rice](https:\/\/amzn.to\/2Odfqlx), Note 3\n- ▢\n  6 cups Water\n- ▢\n  2 tablespoon Salt\n- ▢\n  1 Bayleaf\n- ▢\n  5-6 Cloves\n- ▢\n  2-3 Cardamom Pods\n\n#### Other Biryani Ingredients:\n- ▢\n  1 cup Mint Leaves, fresh\n- ▢\n  1 cup Coriander Leaves, Cilantro\n- ▢\n  1 1\/2 tablespoons Ghee, or Butter\n\n- To make the brown onions, pat the onions dry and if time permits, leave them out on a kitchen towel for 15-20 minutes to dry them out slightly. Heat oil in a pan and add the onions. On a medium flame, shallow fry the onions for 15 minutes till they are a deep golden brown, without burning them. Drain them out on a paper towel, and set aside. These can be made ahead and stored in an air tight container overnight. Burnt onions will add a bitter flavor to the biryani. You can also use store bought fried onions\/ shallots which are easily available in leading supermarkets, Indian and Asian stores.\n- Mix together all the ingredients under chicken marinade and marinate for at least two hours or overnight for best results.\n- When you are ready to make the biryani, soak saffron strands in hot milk and rub them slightly with the back of a spoon. Set this aside.\n- Bring water to a roaring boil and add salt, whole spices and basmati rice. Cook for exactly 5 minutes and drain completely, leaving the whole spices in the rice. This will cook the rice to about 70% doneness which can be checked by pressing a grain of rice between two fingers – the rice should still be raw in the middle.\n- **Layering and Cooking Chicken Biryani:**\n  \n  Heat a heavy bottomed pot like a [dutch oven](https:\/\/amzn.to\/2N5BHRO), and add the chicken to it. Cook for 4 minutes and then turn the chicken pieces once. Cover and cook for another 3 minutes. Turn off the heat. Scatter half the onions all over the chicken, and then sprinkle all the coriander and mint leaves. Next layer the rice all over the mint and coriander, and in the end drizzle saffron milk and ghee all over the rice. Cover and cook on a low flame for 20 minutes – this will help steam the rice, cook it to doneness and cook the chicken. (Note 4)\n- Once the biryani is cooked, let it rest for 5-10 minutes, and finish by scattering the remaining onions on top. Serve hot digging the spoon deep to get all the layers.\n\n1. While a lot of restaurants use an entire chicken cut into medium sized pieces to make biryani, this is done to cut costs. Pieces like chicken breasts dry out during the long cooking process, and that’s why I recommend **using only chicken thighs and drumsticks** while cooking biryani at home. You can ask your butcher to cut each chicken leg into two parts to divide it into thighs and drumsticks. Leaving the bone in keeps the chicken juicy.\n2. Brown Onions can be slightly time consuming and tricky to make, and you can substitute them here with **store bought fried onions**. Just make sure that the onions are not batter fried. If you are in India, you can buy them online [here](https:\/\/amzn.to\/2OROx3Y), and if you live outside India, you can buy them [here](https:\/\/amzn.to\/2QWtdLT). They are also available at leading supermarkets, Asian and Indian stores.\n3. While buying basmati rice, make sure you buy rice that’s **labelled basmati** and not just long grain rice. Basmati Rice is fragrant and has slightly thinner grains than long grain rice. Real basmati rice is what gives biryani its **distinct flavor and taste.**\n4. In the last step of layering and cooking the biryani, all the **ingredients are par cooked**. Cooking the biryani on a low flame for 20 minutes, steams and cooks everything to doneness. If you don’t have a heavy bottomed pot, and are using a regular pot, you can **place it on a tava** (or flat griddle) and then place it on the stove on a medium flame to avoid burning the chicken. The tava or griddle creates a degree of separation between the flame and the pot and provides the perfect heat source.\n\nCalories: 721kcal, Carbohydrates: 59g, Protein: 22g, Fat: 45g, Saturated Fat: 29g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 74mg, Sodium: 2928mg, Potassium: 485mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1103IU, Vitamin C: 9mg, Calcium: 121mg, Iron: 2mg\n## More Indian Recipes for Meat Lovers:\n- **[Chicken Shawarma](https:\/\/myfoodstory.com\/chicken-shawarma-recipe\/)**\n- **[Indian Mutton Curry](https:\/\/myfoodstory.com\/indian-mutton-curry-recipe\/)**\n- **[One Pot Mutton (Lamb) Kofta Curry](https:\/\/myfoodstory.com\/easy-one-pot-mutton-lamb-kofta-curry-recipe\/)**\n- **[Chicken Kori Rotti \\| Mangalorean Chicken Curry](https:\/\/myfoodstory.com\/chicken-kori-rotti-mangalorean-chicken-curry-recipe\/)**\n- **[Kerala Mutton Stew (Ishtu) with Coconut](https:\/\/myfoodstory.com\/mutton-stew-ishtu-recipe\/)**\n- **[Spicy King Fish Curry with Coconut and Tamarind](https:\/\/myfoodstory.com\/spicy-kingfish-curry-with-coconut-and-tamarind-recipe\/)**","meta_canonical":null}

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Boilerpipe Text	This post may contain affiliate links. Please read our disclosure policy . This chicken biryani recipe features succulent, juicy pieces of chicken that are cooked in a yogurt marinade and then layered with crispy onions, coriander, mint and basmati rice to give you a dish that the entire family will enjoy. I’ve broken the process step by step and made a recipe video for this chicken biryani so that you can make this restaurant style biryani at home! Biryani in India doesn’t just mean biryani. There are variations across the length and breadth of the country. There is Hyderabadi biryani (which is what I’m sharing today) where the biryani has a lot of gravy or masala and is cooked slowly with rice in a sealed pot. Then there is the Muslim wedding biryani which actually has lesser masala, but packed with flavour mostly from whole spices; the Kerala biryani, donne biryani from Karnataka and so many more. In every single form, biryani is delicious and is almost like a one pot meal that’s enjoyed by families and eaten together – like a celebration! But I have to be a 100% honest with you. I had never made chicken biryani before I decided to share this recipe. And I got convinced because so so many of you have requested for a legit/authentic biryani recipe that was also relatively easy. And we are biryani lovers. Mostly mutton biryani , but this chicken biryani really changed our mind. The first time I attempted it, I was nervous, because it seemed so difficult and daunting and it looked like there were a gazillion steps. So I took a deep breath and decided to break them down for you. Quick Walk Through: Chicken Biryani Ingredients for Chicken Biryani Fried Onions Basmati Rice How to marinate chicken for Biryani How to make Chicken Biryani FAQs Watch the Recipe Video More Indian Recipes for Meat Lovers: Ingredients for Chicken Biryani Here’s everything that you’ll need to make biryani: Chicken: I only like to use thighs and drumsticks for chicken biryani because they remain juicy and don’t overcook through the long cooking time. For me, chicken breast is a big no no as it will dry out and will just be rubbery. Yogurt: Greek yogurt, plain yogurt or homemade curd/dahi works well. Acts as a tenderiser and add some tanginess to the masala Fried Onions: Also called birista, I’ve outlined the process to make fried onions at home below. Tip: These days, packages fried onions are easily available and are more convenient option. To store a large amount of fried onions, place them in an airtight container and freeze them for later Tomato Puree: Used in the marinade for flavour and body Ginger Garlic Paste: Simply ground ginger and garlic, I recommend making this at home, but if you are in a hurry, store bought works too Whole Spices: Bay leaf, Cloves, Green Cardamom and Saffron (kesar for that distinct orange colour) – these form the flavour base and give biryani that distinct fragrance that wafts up as soon as you open the pot Ground Spices: Red Chilli Powder (sub with a mix of paprika and cayenne if living outside India), turmeric powder and garam masala powder. Tip : For the best flavor and aroma, I would highly recommend making your own garam masala. Don’t worry, it’s pretty simple to make, and I even have a recipe to help you nail it. I usually make whip up a jar once a month and this way it stays fresher and more aromatic every time I use it. Herbs: Fresh mint and coriander leaves (cilantro) are essential to making biryani. They add freshness and bring the rice and chicken together Fat & Dairy: Both oil and ghee. You can choose to only use ghee but in my opinion, it makes the biryani even richer. But ghee is what was traditionally used to make biryani. You’ll also need a little milk to soak the saffron strands Basmati Rice: This is a key ingredient in most biryani recipes, even the ones outside India like the Pakistani biryani and Afghani biryani. Please note that basmati rice is different from long grain rice. A quick note – Basmati has long grains but also comes with a distinct fragrance and flavour. Look for aged basmati rice that has been aged for at least 1-2 years. Fried Onions Fried onions are a key ingredient here, and it’s important to get this right. Onions are cut into slices and then browned on medium flame in oil. They don’t need to be extra crispy, but onions should be a deep golden brown without getting burnt. You can also use store bought fried onions which are easily available in supermarkets these days. Basmati Rice While choosing rice for the biryani, make sure to buy ‘basmati rice’ and not long grain rice. While they may look similar at first, good quality basmati rice is fragrant, and has grains that are thin and long as opposed to long grain rice which has fatter grains and almost no fragrance. The basmati rice is cooked for exactly 5 minutes in boiling water with whole spices and salt to get it to the right doneness – which is 70%. Drain the rice well to get rid of any excess water. The rice will continue to steam when we finally cook it along with the chicken and that’s where it picks all the flavour and perfume from the chicken, saffron, mint leaves and coriander. Also see: How to cook Basmati 3 ways How to marinate chicken for Biryani This Hyderabadi Chicken Biryani gets a lot of its flavor from the marinade. We are using yogurt as a tenderiser, fried onions (birista), tomato puree, red chili powder, turmeric powder, coriander powder, garam masala and salt to flavor the chicken. It’s important to marinate the chicken in a large bowl for at least two hours or overnight for the maximum flavor. Like I said before, I prefer using only chicken thighs and legs for chicken biryani because these are the juiciest and do not become dry while the biryani cooks. How to make Chicken Biryani Once you have your chicken marinated, rice and fried onions ready, start by cooking the marinated chicken. To cook the chicken, place it in the dutch oven or a large pot that you plan to use for cooking the biryani, and cook them for 7 minutes. There is no need to stir the chicken, only flip it once around the 4 minute mark. Once the chicken is partially cooked, the next step is to layer it with the fried onions, mint and coriander. The onions add sweetness and richness while the herbs add a ton of flavor and freshness. The final step is layering with 70% cooked basmati rice. Sprinkle saffron milk and ghee on top and cover tightly with a lid. Originally, the pot was sealed with dough to prevent steam from escaping, but a tight lid works just as well. It’s important to cook this on a low flame so that the heat distributes evenly and the bottom doesn’t get burnt. And there you go! The whole thing takes approximately an hour so I call this a weekend project, but after you’ve done it once, you’ll realize how easy and simple making biryani at home is! The results of your labour will look like this, and trust me, there is nothing like the smell of chicken biryani wafting through the house to get everyone to the table! Let’s just say – five attempts to make sure I provide you with instructions that you can actually follow with ease at home did not seem like work. FAQs 1. How to prevent biryani from burning? It’s really important to use a heavy-bottomed pot when you make chicken biryani, or the chicken pieces can be scorched or burnt. A dutch oven will be your best friend while making this biryani because it heats evenly and stays warm. It also has a thick bottom that does not let your food get burnt easily. Another tip is to keep the biryani pot on a tava or flat skillet. This will stop it from coming in contact with direct heat, and it’ll steam at a low heat. 2. What can I serve with chicken biryani? Serve chicken biryani with raita , salan and maybe a salad. Keep simple accompaniments but a good biryani doesn’t need much! Brown Onions (Note 1) ▢ 2 Onions , Large ▢ 1/2 cup Vegetable Oil Chicken Marinade: ▢ 700 grams Chicken Thighs and Drumsticks , bone-in and skinless (Note 2) ▢ 3/4 cup Yogurt , or hung curd ▢ 1/4 cup Tomato Puree ▢ 1/4 cup Vegetable Oil ▢ 1 tablespoon Ginger Garlic Paste , minced ginger and garlic ▢ 1 tablespoon Red Chilli Powder , sub with 1 teaspoon Paprika + 1 teaspoon Cayenne ▢ 1 teaspoon Turmeric Powder ▢ 1 teaspoon Garam Masala Powder ▢ 2 tablespoon Brown Onions ▢ 1 1/4 teaspoon Salt Saffron: ▢ 2 tablespoon Hot Milk ▢ 10-15 Saffron strands Parboiled Rice (70% cooked): ▢ 2 cups Basmati Rice , Note 3 ▢ 6 cups Water ▢ 2 tablespoon Salt ▢ 1 Bayleaf ▢ 5-6 Cloves ▢ 2-3 Cardamom Pods Other Biryani Ingredients: ▢ 1 cup Mint Leaves , fresh ▢ 1 cup Coriander Leaves , Cilantro ▢ 1 1/2 tablespoons Ghee , or Butter To make the brown onions, pat the onions dry and if time permits, leave them out on a kitchen towel for 15-20 minutes to dry them out slightly. Heat oil in a pan and add the onions. On a medium flame, shallow fry the onions for 15 minutes till they are a deep golden brown, without burning them. Drain them out on a paper towel, and set aside. These can be made ahead and stored in an air tight container overnight. Burnt onions will add a bitter flavor to the biryani. You can also use store bought fried onions/ shallots which are easily available in leading supermarkets, Indian and Asian stores. Mix together all the ingredients under chicken marinade and marinate for at least two hours or overnight for best results. When you are ready to make the biryani, soak saffron strands in hot milk and rub them slightly with the back of a spoon. Set this aside. Bring water to a roaring boil and add salt, whole spices and basmati rice. Cook for exactly 5 minutes and drain completely, leaving the whole spices in the rice. This will cook the rice to about 70% doneness which can be checked by pressing a grain of rice between two fingers – the rice should still be raw in the middle. Layering and Cooking Chicken Biryani: Heat a heavy bottomed pot like a dutch oven , and add the chicken to it. Cook for 4 minutes and then turn the chicken pieces once. Cover and cook for another 3 minutes. Turn off the heat. Scatter half the onions all over the chicken, and then sprinkle all the coriander and mint leaves. Next layer the rice all over the mint and coriander, and in the end drizzle saffron milk and ghee all over the rice. Cover and cook on a low flame for 20 minutes – this will help steam the rice, cook it to doneness and cook the chicken. (Note 4) Once the biryani is cooked, let it rest for 5-10 minutes, and finish by scattering the remaining onions on top. Serve hot digging the spoon deep to get all the layers. While a lot of restaurants use an entire chicken cut into medium sized pieces to make biryani, this is done to cut costs. Pieces like chicken breasts dry out during the long cooking process, and that’s why I recommend using only chicken thighs and drumsticks while cooking biryani at home. You can ask your butcher to cut each chicken leg into two parts to divide it into thighs and drumsticks. Leaving the bone in keeps the chicken juicy. Brown Onions can be slightly time consuming and tricky to make, and you can substitute them here with store bought fried onions . Just make sure that the onions are not batter fried. If you are in India, you can buy them online here , and if you live outside India, you can buy them here . They are also available at leading supermarkets, Asian and Indian stores. While buying basmati rice, make sure you buy rice that’s labelled basmati and not just long grain rice. Basmati Rice is fragrant and has slightly thinner grains than long grain rice. Real basmati rice is what gives biryani its distinct flavor and taste. In the last step of layering and cooking the biryani, all the ingredients are par cooked . Cooking the biryani on a low flame for 20 minutes, steams and cooks everything to doneness. If you don’t have a heavy bottomed pot, and are using a regular pot, you can place it on a tava (or flat griddle) and then place it on the stove on a medium flame to avoid burning the chicken. The tava or griddle creates a degree of separation between the flame and the pot and provides the perfect heat source. Calories: 721 kcal , Carbohydrates: 59 g , Protein: 22 g , Fat: 45 g , Saturated Fat: 29 g , Polyunsaturated Fat: 3 g , Monounsaturated Fat: 10 g , Trans Fat: 1 g , Cholesterol: 74 mg , Sodium: 2928 mg , Potassium: 485 mg , Fiber: 3 g , Sugar: 4 g , Vitamin A: 1103 IU , Vitamin C: 9 mg , Calcium: 121 mg , Iron: 2 mg More Indian Recipes for Meat Lovers: Chicken Shawarma Indian Mutton Curry One Pot Mutton (Lamb) Kofta Curry Chicken Kori Rotti \| Mangalorean Chicken Curry Kerala Mutton Stew (Ishtu) with Coconut Spicy King Fish Curry with Coconut and Tamarind
Markdown	[Skip to content](https://myfoodstory.com/chicken-biryani-recipe/#main-content) [Get everyday dinners planned for you!→](https://myfoodstory.com/subscribe/) My Favorites - [Home](https://myfoodstory.com/) - [Recipe Index](https://myfoodstory.com/recipes/) - [Meet Richa](https://myfoodstory.com/about-me/) - [Subscribe](https://myfoodstory.com/subscribe/) - My Favorites [Home](https://myfoodstory.com/) › [Cuisine](https://myfoodstory.com/category/cuisine/) › [Indian Recipes](https://myfoodstory.com/category/cuisine/indian-recipes/) # The Best Chicken Biryani (Step by step video recipe) [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2064%2064'%3E%3C/svg%3E)![](https://secure.gravatar.com/avatar/0244e81ff5533c3b6aaba43d0b9194a55915db6076f9bbedc91f8cf4dd8555bc?s=64&d=mm&r=g)](https://myfoodstory.com/about-me/) By [Richa](https://myfoodstory.com/about-me/) 4\.90 from 154 votes on Sep 26, 2018, Updated Sep 30, 2021 [Jump to Recipe](https://myfoodstory.com/chicken-biryani-recipe/#wprm-recipe-container-12386)[Rate Recipe](https://myfoodstory.com/chicken-biryani-recipe/#respond) This post may contain affiliate links. Please read our [disclosure policy](https://myfoodstory.com/privacy-policy-and-disclaimer/). *This chicken biryani recipe features succulent, juicy pieces of chicken that are cooked in a yogurt marinade and then layered with crispy onions, coriander, mint and basmati rice to give you a dish that the entire family will enjoy. I’ve broken the process step by step and made a recipe video for this chicken biryani so that you can make this restaurant style biryani at home\!* ![Chicken Biryani served on a platter with crispy fried onions and onion raita](https://myfoodstory.com/wp-content/uploads/2018/09/The-Best-Chicken-Biryani-Recipe-2.jpg) Biryani in India doesn’t just mean biryani. There are variations across the length and breadth of the country. There is Hyderabadi biryani (which is what I’m sharing today) where the biryani has a lot of gravy or masala and is cooked slowly with rice in a sealed pot. Then there is the Muslim wedding biryani which actually has lesser masala, but packed with flavour mostly from whole spices; the Kerala biryani, donne biryani from Karnataka and so many more. In every single form, biryani is delicious and is almost like a one pot meal that’s enjoyed by families and eaten together – like a celebration\! But I have to be a 100% honest with you. I had never made chicken biryani before I decided to share this recipe. And I got convinced because so so many of you have requested for a legit/authentic biryani recipe that was also relatively easy. And we are biryani lovers. Mostly [mutton biryani](https://myfoodstory.com/mutton-biryani/), but this chicken biryani really changed our mind. The first time I attempted it, I was nervous, because it seemed so difficult and daunting and it looked like there were a gazillion steps. So I took a deep breath and decided to break them down for you. ## Quick Walk Through: Chicken Biryani - [Ingredients for Chicken Biryani](https://myfoodstory.com/chicken-biryani-recipe/#h-ingredients-for-chicken-biryani) - [Fried Onions](https://myfoodstory.com/chicken-biryani-recipe/#h-fried-onions) - [Basmati Rice](https://myfoodstory.com/chicken-biryani-recipe/#h-basmati-rice) - [How to marinate chicken for Biryani](https://myfoodstory.com/chicken-biryani-recipe/#h-how-to-marinate-chicken-for-biryani) - [How to make Chicken Biryani](https://myfoodstory.com/chicken-biryani-recipe/#h-how-to-make-chicken-biryani) - [FAQs](https://myfoodstory.com/chicken-biryani-recipe/#h-faqs) - [Watch the Recipe Video](https://myfoodstory.com/chicken-biryani-recipe/#h-watch-the-recipe-video) - [More Indian Recipes for Meat Lovers:](https://myfoodstory.com/chicken-biryani-recipe/#h-more-indian-recipes-for-meat-lovers) Planning on making Biryani? Here are [19 Tips to make the Best Biryani Ever\!](https://myfoodstory.com/19-tips-to-make-the-best-biryani/) ## Ingredients for Chicken Biryani Here’s everything that you’ll need to make biryani: Chicken: I only like to use thighs and drumsticks for chicken biryani because they remain juicy and don’t overcook through the long cooking time. For me, chicken breast is a big no no as it will dry out and will just be rubbery. Yogurt: Greek yogurt, plain yogurt or homemade curd/dahi works well. Acts as a tenderiser and add some tanginess to the masala Fried Onions: Also called birista, I’ve outlined the process to make fried onions at home below. Tip: These days, packages fried onions are easily available and are more convenient option. To store a large amount of fried onions, place them in an airtight container and freeze them for later Tomato Puree: Used in the marinade for flavour and body Ginger Garlic Paste: Simply ground ginger and garlic, I recommend making this at home, but if you are in a hurry, store bought works too Whole Spices: Bay leaf, Cloves, Green Cardamom and Saffron (kesar for that distinct orange colour) – these form the flavour base and give biryani that distinct fragrance that wafts up as soon as you open the pot Ground Spices: Red Chilli Powder (sub with a mix of paprika and cayenne if living outside India), turmeric powder and garam masala powder. Tip: For the best flavor and aroma, I would highly recommend making your own garam masala. Don’t worry, it’s pretty simple to make, and I even have a [recipe](https://myfoodstory.com/garam-masala-recipe/) to help you nail it. I usually make whip up a jar once a month and this way it stays fresher and more aromatic every time I use it. Herbs: Fresh mint and coriander leaves (cilantro) are essential to making biryani. They add freshness and bring the rice and chicken together Fat & Dairy: Both oil and ghee. You can choose to only use ghee but in my opinion, it makes the biryani even richer. But ghee is what was traditionally used to make biryani. You’ll also need a little milk to soak the saffron strands Basmati Rice: This is a key ingredient in most biryani recipes, even the ones outside India like the Pakistani biryani and Afghani biryani. Please note that basmati rice is different from long grain rice. A quick note – Basmati has long grains but also comes with a distinct fragrance and flavour. Look for aged basmati rice that has been aged for at least 1-2 years. ## Fried Onions Fried onions are a key ingredient here, and it’s important to get this right. Onions are cut into slices and then browned on medium flame in oil. They don’t need to be extra crispy, but onions should be a deep golden brown without getting burnt. You can also use [store bought fried onions](https://amzn.to/2OW171O) which are easily available in supermarkets these days. ## Basmati Rice While choosing rice for the biryani, make sure to buy ‘basmati rice’ and not long grain rice. While they may look similar at first, good quality basmati rice is fragrant, and has grains that are thin and long as opposed to long grain rice which has fatter grains and almost no fragrance. The basmati rice is cooked for exactly 5 minutes in boiling water with whole spices and salt to get it to the right doneness – which is 70%. Drain the rice well to get rid of any excess water. The rice will continue to steam when we finally cook it along with the chicken and that’s where it picks all the flavour and perfume from the chicken, saffron, mint leaves and coriander. ![Fried onions and basmati rice are two key ingredients in chicken biryani. A closeup of both is shown in the picture to give you an idea of the level of doneness and colour](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20533'%3E%3C/svg%3E) ![Fried onions and basmati rice are two key ingredients in chicken biryani. A closeup of both is shown in the picture to give you an idea of the level of doneness and colour](https://myfoodstory.com/wp-content/uploads/2018/09/The-Best-Chicken-Biryani-Recipe-4.jpg) *Also see: [How to cook Basmati 3 ways](https://myfoodstory.com/how-to-cook-basmati-rice-recipe/)* ## How to marinate chicken for Biryani This Hyderabadi Chicken Biryani gets a lot of its flavor from the marinade. We are using yogurt as a tenderiser, fried onions (birista), tomato puree, red chili powder, turmeric powder, coriander powder, garam masala and salt to flavor the chicken. It’s important to marinate the chicken in a large bowl for at least two hours or overnight for the maximum flavor. Like I said before, I prefer using only chicken thighs and legs for chicken biryani because these are the juiciest and do not become dry while the biryani cooks. ## How to make Chicken Biryani ![Step by step pictures to show you how to make Chicken Biryani](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20767%20643'%3E%3C/svg%3E) ![Step by step pictures to show you how to make Chicken Biryani](https://myfoodstory.com/wp-content/uploads/2018/09/Chicken-Biriyani-Step-by-Step-600x503.jpg) Once you have your chicken marinated, rice and fried onions ready, start by cooking the marinated chicken. To cook the chicken, place it in the dutch oven or a large pot that you plan to use for cooking the biryani, and cook them for 7 minutes. There is no need to stir the chicken, only flip it once around the 4 minute mark. Once the chicken is partially cooked, the next step is to layer it with the fried onions, mint and coriander. The onions add sweetness and richness while the herbs add a ton of flavor and freshness. The final step is layering with 70% cooked basmati rice. Sprinkle saffron milk and ghee on top and cover tightly with a lid. Originally, the pot was sealed with dough to prevent steam from escaping, but a tight lid works just as well. It’s important to cook this on a low flame so that the heat distributes evenly and the bottom doesn’t get burnt. And there you go! The whole thing takes approximately an hour so I call this a weekend project, but after you’ve done it once, you’ll realize how easy and simple making biryani at home is! The results of your labour will look like this, and trust me, there is nothing like the smell of chicken biryani wafting through the house to get everyone to the table\! Let’s just say – five attempts to make sure I provide you with instructions that you can actually follow with ease at home did not seem like work. ![Chicken Biryani served in a dutch oven straight from the stove](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%201200'%3E%3C/svg%3E) ![Chicken Biryani served in a dutch oven straight from the stove](https://myfoodstory.com/wp-content/uploads/2018/09/The-Best-Chicken-Biryani-Recipe-1.jpg) ## FAQs 1\. How to prevent biryani from burning? It’s really important to use a heavy-bottomed pot when you make chicken biryani, or the chicken pieces can be scorched or burnt. A [dutch](https://amzn.to/2NyYWEZ)[oven](https://amzn.to/2NyYWEZ) will be your best friend while making this biryani because it heats evenly and stays warm. It also has a thick bottom that does not let your food get burnt easily. Another tip is to keep the biryani pot on a tava or flat skillet. This will stop it from coming in contact with direct heat, and it’ll steam at a low heat. 2\. What can I serve with chicken biryani? Serve chicken biryani with [raita](https://myfoodstory.com/indian-raita-recipe/), salan and maybe a salad. Keep simple accompaniments but a good biryani doesn’t need much\! ## Watch the Recipe Video ![Chicken Biryani served on a platter with crispy fried onions and onion raita.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E) ![Chicken Biryani served on a platter with crispy fried onions and onion raita.](https://myfoodstory.com/wp-content/uploads/2018/09/The-Best-Chicken-Biryani-Recipe-3-225x225.jpg) 4\.90 from 154 votes ## The Best Chicken Biryani (Step by step video recipe) By: [Richa](https://myfoodstory.com/about-me/) Watch Recipe Video ABOVE for step by step directions. This homemade chicken biryani recipe is easier than you think. I have broken down the entire recipe into a step by step process so that you can make this at your own pace. This biryani recipe is closest to Hyderabadi Biryani where chicken and rice are layered to make the most fragrant, and well spiced biryani. Prep: 20 minutes mins Cook: 45 minutes mins Total: 1 hour hr 5 minutes mins Servings: 6 Portions [Save](https://myfoodstory.com/chicken-biryani-recipe/)[Saved](https://myfoodstory.com/chicken-biryani-recipe/) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fmyfoodstory.com%2Fchicken-biryani-recipe%2F&media=https%3A%2F%2Fmyfoodstory.com%2Fwp-content%2Fuploads%2F2018%2F09%2FThe-Best-Chicken-Biryani-Recipe.jpg&description=The+Best+Chicken+Biryani+%28Step+by+step+video+recipe%29&is_video=false) [Rate Recipe](https://myfoodstory.com/chicken-biryani-recipe/#comment) [Print Recipe](https://myfoodstory.com/wprm_print/the-best-chicken-biryani-step-by-step-video-recipe) ### Ingredients 1x 2x 3x #### Brown Onions (Note 1) - ▢ 2 Onions, Large - ▢ 1/2 cup Vegetable Oil #### Chicken Marinade: - ▢ 700 grams Chicken Thighs and Drumsticks, bone-in and skinless (Note 2) - ▢ 3/4 cup Yogurt, or hung curd - ▢ 1/4 cup Tomato Puree - ▢ 1/4 cup Vegetable Oil - ▢ 1 tablespoon Ginger Garlic Paste, minced ginger and garlic - ▢ 1 tablespoon Red Chilli Powder, sub with 1 teaspoon Paprika + 1 teaspoon Cayenne - ▢ 1 teaspoon Turmeric Powder - ▢ 1 teaspoon Garam Masala Powder - ▢ 2 tablespoon Brown Onions - ▢ 1 1/4 teaspoon Salt #### Saffron: - ▢ 2 tablespoon Hot Milk - ▢ 10-15 Saffron strands #### Parboiled Rice (70% cooked): - ▢ 2 cups [Basmati Rice](https://amzn.to/2Odfqlx), Note 3 - ▢ 6 cups Water - ▢ 2 tablespoon Salt - ▢ 1 Bayleaf - ▢ 5-6 Cloves - ▢ 2-3 Cardamom Pods #### Other Biryani Ingredients: - ▢ 1 cup Mint Leaves, fresh - ▢ 1 cup Coriander Leaves, Cilantro - ▢ 1 1/2 tablespoons Ghee, or Butter #### To Serve: - ▢ Crispy Brown Onions - ▢ [Onion Raita](https://myfoodstory.com/indian-raita-recipe/) Cook Mode Prevent your screen from going dark ### Instructions - To make the brown onions, pat the onions dry and if time permits, leave them out on a kitchen towel for 15-20 minutes to dry them out slightly. Heat oil in a pan and add the onions. On a medium flame, shallow fry the onions for 15 minutes till they are a deep golden brown, without burning them. Drain them out on a paper towel, and set aside. These can be made ahead and stored in an air tight container overnight. Burnt onions will add a bitter flavor to the biryani. You can also use store bought fried onions/ shallots which are easily available in leading supermarkets, Indian and Asian stores. - Mix together all the ingredients under chicken marinade and marinate for at least two hours or overnight for best results. - When you are ready to make the biryani, soak saffron strands in hot milk and rub them slightly with the back of a spoon. Set this aside. - Bring water to a roaring boil and add salt, whole spices and basmati rice. Cook for exactly 5 minutes and drain completely, leaving the whole spices in the rice. This will cook the rice to about 70% doneness which can be checked by pressing a grain of rice between two fingers – the rice should still be raw in the middle. - Layering and Cooking Chicken Biryani: Heat a heavy bottomed pot like a [dutch oven](https://amzn.to/2N5BHRO), and add the chicken to it. Cook for 4 minutes and then turn the chicken pieces once. Cover and cook for another 3 minutes. Turn off the heat. Scatter half the onions all over the chicken, and then sprinkle all the coriander and mint leaves. Next layer the rice all over the mint and coriander, and in the end drizzle saffron milk and ghee all over the rice. Cover and cook on a low flame for 20 minutes – this will help steam the rice, cook it to doneness and cook the chicken. (Note 4) - Once the biryani is cooked, let it rest for 5-10 minutes, and finish by scattering the remaining onions on top. Serve hot digging the spoon deep to get all the layers. ### Video ### Notes 1. While a lot of restaurants use an entire chicken cut into medium sized pieces to make biryani, this is done to cut costs. Pieces like chicken breasts dry out during the long cooking process, and that’s why I recommend using only chicken thighs and drumsticks while cooking biryani at home. You can ask your butcher to cut each chicken leg into two parts to divide it into thighs and drumsticks. Leaving the bone in keeps the chicken juicy. 2. Brown Onions can be slightly time consuming and tricky to make, and you can substitute them here with store bought fried onions. Just make sure that the onions are not batter fried. If you are in India, you can buy them online [here](https://amzn.to/2OROx3Y), and if you live outside India, you can buy them [here](https://amzn.to/2QWtdLT). They are also available at leading supermarkets, Asian and Indian stores. 3. While buying basmati rice, make sure you buy rice that’s labelled basmati and not just long grain rice. Basmati Rice is fragrant and has slightly thinner grains than long grain rice. Real basmati rice is what gives biryani its distinct flavor and taste. 4. In the last step of layering and cooking the biryani, all the ingredients are par cooked. Cooking the biryani on a low flame for 20 minutes, steams and cooks everything to doneness. If you don’t have a heavy bottomed pot, and are using a regular pot, you can place it on a tava (or flat griddle) and then place it on the stove on a medium flame to avoid burning the chicken. The tava or griddle creates a degree of separation between the flame and the pot and provides the perfect heat source. ### Nutrition Calories: 721kcal, Carbohydrates: 59g, Protein: 22g, Fat: 45g, Saturated Fat: 29g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 74mg, Sodium: 2928mg, Potassium: 485mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1103IU, Vitamin C: 9mg, Calcium: 121mg, Iron: 2mg Like this recipe? Rate and comment below\! ## More Indian Recipes for Meat Lovers: - [Chicken Shawarma](https://myfoodstory.com/chicken-shawarma-recipe/) - [Indian Mutton Curry](https://myfoodstory.com/indian-mutton-curry-recipe/) - [One Pot Mutton (Lamb) Kofta Curry](https://myfoodstory.com/easy-one-pot-mutton-lamb-kofta-curry-recipe/) - [Chicken Kori Rotti \\| Mangalorean Chicken Curry](https://myfoodstory.com/chicken-kori-rotti-mangalorean-chicken-curry-recipe/) - [Kerala Mutton Stew (Ishtu) with Coconut](https://myfoodstory.com/mutton-stew-ishtu-recipe/) - [Spicy King Fish Curry with Coconut and Tamarind](https://myfoodstory.com/spicy-kingfish-curry-with-coconut-and-tamarind-recipe/) ## Explore More [![an earthen bowl with ragi ambli in it](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20800'%3E%3C/svg%3E)![an earthen bowl with ragi ambli in it](https://myfoodstory.com/wp-content/uploads/2026/04/Ragi-Ambli-1-600x800.jpg)](https://myfoodstory.com/ragi-ambli/) Drinks ### [15-Minute Ragi Ambli](https://myfoodstory.com/ragi-ambli/) [![vibrant kadhi pakora garnished with a tadka and coriander leaves, served in a copper handi](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20800'%3E%3C/svg%3E)![vibrant kadhi pakora garnished with a tadka and coriander leaves, served in a copper handi](https://myfoodstory.com/wp-content/uploads/2024/05/kadhi-pakoda-600x800.jpeg)](https://myfoodstory.com/kadhi-pakoda-punjabi-kadhi-pakora/) Indian Recipes ### [Easy Kadhi Pakora (with Steps for Air Fryer Pakora)](https://myfoodstory.com/kadhi-pakoda-punjabi-kadhi-pakora/) [![an image of rajma paneer burger assembled and ready for serving](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20800'%3E%3C/svg%3E)![an image of rajma paneer burger assembled and ready for serving](https://myfoodstory.com/wp-content/uploads/2026/04/Rajma-Paneer-Burger-2-600x800.jpg)](https://myfoodstory.com/air-fryer-rajma-paneer-burger/) Air Fryer Recipes ### [Air Fryer Rajma Paneer Burger](https://myfoodstory.com/air-fryer-rajma-paneer-burger/) [![close up image of veg steamed potli biryani ready to be served](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20600%20800'%3E%3C/svg%3E)![close up image of veg steamed potli biryani ready to be served](https://myfoodstory.com/wp-content/uploads/2026/04/Veg-Potli-Biryani-3-600x800.jpg)](https://myfoodstory.com/veg-potli-biryani/) Indian Recipes ### [Veg Polti Biryani \\| Potlam Biryani](https://myfoodstory.com/veg-potli-biryani/) 4\.90 from 154 votes ([28 ratings without comment](https://myfoodstory.com/chicken-biryani-recipe/)) ## Leave a comment [Cancel reply](https://myfoodstory.com/chicken-biryani-recipe/#respond) ## 349 Comments 1. Heena says: [September 11, 2025 at 3:33 am](https://myfoodstory.com/chicken-biryani-recipe/comment-page-20/#comment-105758) ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) I have been making this recipe since 3 years, every time I have guest at home this is what I cook, it has never failed, it is super easy to follow and let me tell you I am not a fan of cooking but I love this recipe and I will never stop making this, thank you so much Richa ❤️❤️ [Reply](https://myfoodstory.com/chicken-biryani-recipe/#comment-105758) 1. Richa says: [September 29, 2025 at 11:00 am](https://myfoodstory.com/chicken-biryani-recipe/comment-page-20/#comment-107066) Yaaay Heena! Thank you so much. so so glad you love the recipe. [Reply](https://myfoodstory.com/chicken-biryani-recipe/#comment-107066) 2. Shivangi Taunk says: [August 21, 2025 at 7:29 pm](https://myfoodstory.com/chicken-biryani-recipe/comment-page-20/#comment-102387) ![4 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Simple and spot on [Reply](https://myfoodstory.com/chicken-biryani-recipe/#comment-102387) 1. GarryLind says: [December 12, 2025 at 11:41 am](https://myfoodstory.com/chicken-biryani-recipe/comment-page-20/#comment-111376) i use [Google](https://www.google.com/?zx=1765514136153&no_sw_cr=1) [Reply](https://myfoodstory.com/chicken-biryani-recipe/#comment-111376) 3. Astonishing-Bharat says: [December 7, 2024 at 12:14 pm](https://myfoodstory.com/chicken-biryani-recipe/comment-page-20/#comment-80119) “Yum! This step-by-step video makes making chicken biryani look so easy and fun. The recipe is detailed and perfect for anyone craving a flavorful, homemade dish. Can’t wait to try it!” [Reply](https://myfoodstory.com/chicken-biryani-recipe/#comment-80119) 1. Richa says: [February 23, 2025 at 5:53 pm](https://myfoodstory.com/chicken-biryani-recipe/comment-page-20/#comment-87626) Hey Bharat! Thanks for leaving a comment. [Reply](https://myfoodstory.com/chicken-biryani-recipe/#comment-87626) 4. Catarina says: [December 5, 2024 at 4:35 am](https://myfoodstory.com/chicken-biryani-recipe/comment-page-20/#comment-79860) ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Thank you for this amazing recipe! It was my first attempt with biriyani and I fell in love and now make it every year. [Reply](https://myfoodstory.com/chicken-biryani-recipe/#comment-79860) 1. Richa says: [February 23, 2025 at 5:49 pm](https://myfoodstory.com/chicken-biryani-recipe/comment-page-20/#comment-87623) Wohooo! so so glad to know that you loved trying it out, Catarina [Reply](https://myfoodstory.com/chicken-biryani-recipe/#comment-87623) 5. Sonia says: [May 24, 2024 at 6:11 pm](https://myfoodstory.com/chicken-biryani-recipe/comment-page-20/#comment-65580) ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Biriyani was one food which tasted more like Pulao. But when I first started cooking chicken during the pandemic this was the first one I tried and it came out so amazing. Its a regular now at home for family and friends. Thank you for sharing this awesome recipe. [Reply](https://myfoodstory.com/chicken-biryani-recipe/#comment-65580) 1. Richa says: [July 16, 2024 at 11:11 am](https://myfoodstory.com/chicken-biryani-recipe/comment-page-20/#comment-67191) Thanks Sonia!! Really happy that you liked it [Reply](https://myfoodstory.com/chicken-biryani-recipe/#comment-67191) 6. Ida says: [April 18, 2024 at 8:48 pm](https://myfoodstory.com/chicken-biryani-recipe/comment-page-20/#comment-63904) Can you cook this in the oven once everything is assemble such as you can do with Jollof rice? I have cooked Jollof rice in my Dutch oven once I had everything combined and it as turned out well. [Reply](https://myfoodstory.com/chicken-biryani-recipe/#comment-63904) 1. Richa says: [May 8, 2025 at 5:37 pm](https://myfoodstory.com/chicken-biryani-recipe/comment-page-20/#comment-95012) Hey Ida, Yes I think you can. Please try it and let us know how it works. I’m sure it’ll help other readers who’d like to use their oven too. [Reply](https://myfoodstory.com/chicken-biryani-recipe/#comment-95012) 7. Amy S. says: [March 15, 2024 at 3:01 am](https://myfoodstory.com/chicken-biryani-recipe/comment-page-20/#comment-62650) ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) I wish I could post a picture. Made this exactly as the recipe stated, and this turned out amazing!! I will say that the time to prep was way over the 20 mins. Took me almost 2 hours to carmelize the onions down and I marinated the chicken overnight. Once that was done, everything came together in a snap! Thank you for this recipe! Love love love! We also made saag paneer with it and homemade cucumber raita, excellent complements\! [Reply](https://myfoodstory.com/chicken-biryani-recipe/#comment-62650) 1. Richa says: [April 11, 2024 at 11:16 am](https://myfoodstory.com/chicken-biryani-recipe/comment-page-20/#comment-63692) Thaaanks Amy, you can actually send me a picture to my Instagram account :))) I’m sorry it took you so long to caramelise the onions. Next time, try frying them on medium high heat – they’ll need some baby sitting or they’ll burn but it’ll be much faster. [Reply](https://myfoodstory.com/chicken-biryani-recipe/#comment-63692) 8. Mishi sharma says: [January 20, 2024 at 7:07 pm](https://myfoodstory.com/chicken-biryani-recipe/comment-page-20/#comment-59623) ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) One of the best chicken biryani recipe I have come across. It tastes nothing less than best biryani from outside . I have mastered it well by making 2-3 times. [Reply](https://myfoodstory.com/chicken-biryani-recipe/#comment-59623) 1. Richa says: [March 9, 2025 at 7:49 pm](https://myfoodstory.com/chicken-biryani-recipe/comment-page-20/#comment-89069) Hey Misha, I’m so glad that you liked the recipe. Thanks for leaving a comment [Reply](https://myfoodstory.com/chicken-biryani-recipe/#comment-89069) ### Comment navigation [Older Comments](https://myfoodstory.com/chicken-biryani-recipe/comment-page-19/#comments) ![](https://myfoodstory.com/wp-content/uploads/2021/09/mobile-top-banner-edited.jpg) Hi I'm Richa\! the cook, writer and photographer behind this little blog. I’ve grown up in the kitchen along side my mum and grandmothers and conversations in my family are always about the next meal. I’ve picked up their love for food along the way, and with this blog, I share my food story with you. 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Readable Markdown	This post may contain affiliate links. Please read our [disclosure policy](https://myfoodstory.com/privacy-policy-and-disclaimer/). *This chicken biryani recipe features succulent, juicy pieces of chicken that are cooked in a yogurt marinade and then layered with crispy onions, coriander, mint and basmati rice to give you a dish that the entire family will enjoy. I’ve broken the process step by step and made a recipe video for this chicken biryani so that you can make this restaurant style biryani at home\!* ![Chicken Biryani served on a platter with crispy fried onions and onion raita](https://myfoodstory.com/wp-content/uploads/2018/09/The-Best-Chicken-Biryani-Recipe-2.jpg) Biryani in India doesn’t just mean biryani. There are variations across the length and breadth of the country. There is Hyderabadi biryani (which is what I’m sharing today) where the biryani has a lot of gravy or masala and is cooked slowly with rice in a sealed pot. Then there is the Muslim wedding biryani which actually has lesser masala, but packed with flavour mostly from whole spices; the Kerala biryani, donne biryani from Karnataka and so many more. In every single form, biryani is delicious and is almost like a one pot meal that’s enjoyed by families and eaten together – like a celebration\! But I have to be a 100% honest with you. I had never made chicken biryani before I decided to share this recipe. And I got convinced because so so many of you have requested for a legit/authentic biryani recipe that was also relatively easy. And we are biryani lovers. Mostly [mutton biryani](https://myfoodstory.com/mutton-biryani/), but this chicken biryani really changed our mind. The first time I attempted it, I was nervous, because it seemed so difficult and daunting and it looked like there were a gazillion steps. So I took a deep breath and decided to break them down for you. ## Quick Walk Through: Chicken Biryani - [Ingredients for Chicken Biryani](https://myfoodstory.com/chicken-biryani-recipe/#h-ingredients-for-chicken-biryani) - [Fried Onions](https://myfoodstory.com/chicken-biryani-recipe/#h-fried-onions) - [Basmati Rice](https://myfoodstory.com/chicken-biryani-recipe/#h-basmati-rice) - [How to marinate chicken for Biryani](https://myfoodstory.com/chicken-biryani-recipe/#h-how-to-marinate-chicken-for-biryani) - [How to make Chicken Biryani](https://myfoodstory.com/chicken-biryani-recipe/#h-how-to-make-chicken-biryani) - [FAQs](https://myfoodstory.com/chicken-biryani-recipe/#h-faqs) - [Watch the Recipe Video](https://myfoodstory.com/chicken-biryani-recipe/#h-watch-the-recipe-video) - [More Indian Recipes for Meat Lovers:](https://myfoodstory.com/chicken-biryani-recipe/#h-more-indian-recipes-for-meat-lovers) ## Ingredients for Chicken Biryani Here’s everything that you’ll need to make biryani: Chicken: I only like to use thighs and drumsticks for chicken biryani because they remain juicy and don’t overcook through the long cooking time. For me, chicken breast is a big no no as it will dry out and will just be rubbery. Yogurt: Greek yogurt, plain yogurt or homemade curd/dahi works well. Acts as a tenderiser and add some tanginess to the masala Fried Onions: Also called birista, I’ve outlined the process to make fried onions at home below. Tip: These days, packages fried onions are easily available and are more convenient option. To store a large amount of fried onions, place them in an airtight container and freeze them for later Tomato Puree: Used in the marinade for flavour and body Ginger Garlic Paste: Simply ground ginger and garlic, I recommend making this at home, but if you are in a hurry, store bought works too Whole Spices: Bay leaf, Cloves, Green Cardamom and Saffron (kesar for that distinct orange colour) – these form the flavour base and give biryani that distinct fragrance that wafts up as soon as you open the pot Ground Spices: Red Chilli Powder (sub with a mix of paprika and cayenne if living outside India), turmeric powder and garam masala powder. Tip: For the best flavor and aroma, I would highly recommend making your own garam masala. Don’t worry, it’s pretty simple to make, and I even have a [recipe](https://myfoodstory.com/garam-masala-recipe/) to help you nail it. I usually make whip up a jar once a month and this way it stays fresher and more aromatic every time I use it. Herbs: Fresh mint and coriander leaves (cilantro) are essential to making biryani. They add freshness and bring the rice and chicken together Fat & Dairy: Both oil and ghee. You can choose to only use ghee but in my opinion, it makes the biryani even richer. But ghee is what was traditionally used to make biryani. You’ll also need a little milk to soak the saffron strands Basmati Rice: This is a key ingredient in most biryani recipes, even the ones outside India like the Pakistani biryani and Afghani biryani. Please note that basmati rice is different from long grain rice. A quick note – Basmati has long grains but also comes with a distinct fragrance and flavour. Look for aged basmati rice that has been aged for at least 1-2 years. ## Fried Onions Fried onions are a key ingredient here, and it’s important to get this right. Onions are cut into slices and then browned on medium flame in oil. They don’t need to be extra crispy, but onions should be a deep golden brown without getting burnt. You can also use [store bought fried onions](https://amzn.to/2OW171O) which are easily available in supermarkets these days. ## Basmati Rice While choosing rice for the biryani, make sure to buy ‘basmati rice’ and not long grain rice. While they may look similar at first, good quality basmati rice is fragrant, and has grains that are thin and long as opposed to long grain rice which has fatter grains and almost no fragrance. The basmati rice is cooked for exactly 5 minutes in boiling water with whole spices and salt to get it to the right doneness – which is 70%. Drain the rice well to get rid of any excess water. The rice will continue to steam when we finally cook it along with the chicken and that’s where it picks all the flavour and perfume from the chicken, saffron, mint leaves and coriander. ![Fried onions and basmati rice are two key ingredients in chicken biryani. A closeup of both is shown in the picture to give you an idea of the level of doneness and colour](https://myfoodstory.com/wp-content/uploads/2018/09/The-Best-Chicken-Biryani-Recipe-4.jpg) *Also see: [How to cook Basmati 3 ways](https://myfoodstory.com/how-to-cook-basmati-rice-recipe/)* ## How to marinate chicken for Biryani This Hyderabadi Chicken Biryani gets a lot of its flavor from the marinade. We are using yogurt as a tenderiser, fried onions (birista), tomato puree, red chili powder, turmeric powder, coriander powder, garam masala and salt to flavor the chicken. It’s important to marinate the chicken in a large bowl for at least two hours or overnight for the maximum flavor. Like I said before, I prefer using only chicken thighs and legs for chicken biryani because these are the juiciest and do not become dry while the biryani cooks. ## How to make Chicken Biryani ![Step by step pictures to show you how to make Chicken Biryani](https://myfoodstory.com/wp-content/uploads/2018/09/Chicken-Biriyani-Step-by-Step-600x503.jpg) Once you have your chicken marinated, rice and fried onions ready, start by cooking the marinated chicken. To cook the chicken, place it in the dutch oven or a large pot that you plan to use for cooking the biryani, and cook them for 7 minutes. There is no need to stir the chicken, only flip it once around the 4 minute mark. Once the chicken is partially cooked, the next step is to layer it with the fried onions, mint and coriander. The onions add sweetness and richness while the herbs add a ton of flavor and freshness. The final step is layering with 70% cooked basmati rice. Sprinkle saffron milk and ghee on top and cover tightly with a lid. Originally, the pot was sealed with dough to prevent steam from escaping, but a tight lid works just as well. It’s important to cook this on a low flame so that the heat distributes evenly and the bottom doesn’t get burnt. And there you go! The whole thing takes approximately an hour so I call this a weekend project, but after you’ve done it once, you’ll realize how easy and simple making biryani at home is! The results of your labour will look like this, and trust me, there is nothing like the smell of chicken biryani wafting through the house to get everyone to the table\! Let’s just say – five attempts to make sure I provide you with instructions that you can actually follow with ease at home did not seem like work. ![Chicken Biryani served in a dutch oven straight from the stove](https://myfoodstory.com/wp-content/uploads/2018/09/The-Best-Chicken-Biryani-Recipe-1.jpg) ## FAQs 1\. How to prevent biryani from burning? It’s really important to use a heavy-bottomed pot when you make chicken biryani, or the chicken pieces can be scorched or burnt. A [dutch](https://amzn.to/2NyYWEZ)[oven](https://amzn.to/2NyYWEZ) will be your best friend while making this biryani because it heats evenly and stays warm. It also has a thick bottom that does not let your food get burnt easily. Another tip is to keep the biryani pot on a tava or flat skillet. This will stop it from coming in contact with direct heat, and it’ll steam at a low heat. 2\. What can I serve with chicken biryani? Serve chicken biryani with [raita](https://myfoodstory.com/indian-raita-recipe/), salan and maybe a salad. Keep simple accompaniments but a good biryani doesn’t need much\! #### Brown Onions (Note 1) - ▢ 2 Onions, Large - ▢ 1/2 cup Vegetable Oil #### Chicken Marinade: - ▢ 700 grams Chicken Thighs and Drumsticks, bone-in and skinless (Note 2) - ▢ 3/4 cup Yogurt, or hung curd - ▢ 1/4 cup Tomato Puree - ▢ 1/4 cup Vegetable Oil - ▢ 1 tablespoon Ginger Garlic Paste, minced ginger and garlic - ▢ 1 tablespoon Red Chilli Powder, sub with 1 teaspoon Paprika + 1 teaspoon Cayenne - ▢ 1 teaspoon Turmeric Powder - ▢ 1 teaspoon Garam Masala Powder - ▢ 2 tablespoon Brown Onions - ▢ 1 1/4 teaspoon Salt #### Saffron: - ▢ 2 tablespoon Hot Milk - ▢ 10-15 Saffron strands #### Parboiled Rice (70% cooked): - ▢ 2 cups [Basmati Rice](https://amzn.to/2Odfqlx), Note 3 - ▢ 6 cups Water - ▢ 2 tablespoon Salt - ▢ 1 Bayleaf - ▢ 5-6 Cloves - ▢ 2-3 Cardamom Pods #### Other Biryani Ingredients: - ▢ 1 cup Mint Leaves, fresh - ▢ 1 cup Coriander Leaves, Cilantro - ▢ 1 1/2 tablespoons Ghee, or Butter - To make the brown onions, pat the onions dry and if time permits, leave them out on a kitchen towel for 15-20 minutes to dry them out slightly. Heat oil in a pan and add the onions. On a medium flame, shallow fry the onions for 15 minutes till they are a deep golden brown, without burning them. Drain them out on a paper towel, and set aside. These can be made ahead and stored in an air tight container overnight. Burnt onions will add a bitter flavor to the biryani. You can also use store bought fried onions/ shallots which are easily available in leading supermarkets, Indian and Asian stores. - Mix together all the ingredients under chicken marinade and marinate for at least two hours or overnight for best results. - When you are ready to make the biryani, soak saffron strands in hot milk and rub them slightly with the back of a spoon. Set this aside. - Bring water to a roaring boil and add salt, whole spices and basmati rice. Cook for exactly 5 minutes and drain completely, leaving the whole spices in the rice. This will cook the rice to about 70% doneness which can be checked by pressing a grain of rice between two fingers – the rice should still be raw in the middle. - Layering and Cooking Chicken Biryani: Heat a heavy bottomed pot like a [dutch oven](https://amzn.to/2N5BHRO), and add the chicken to it. Cook for 4 minutes and then turn the chicken pieces once. Cover and cook for another 3 minutes. Turn off the heat. Scatter half the onions all over the chicken, and then sprinkle all the coriander and mint leaves. Next layer the rice all over the mint and coriander, and in the end drizzle saffron milk and ghee all over the rice. Cover and cook on a low flame for 20 minutes – this will help steam the rice, cook it to doneness and cook the chicken. (Note 4) - Once the biryani is cooked, let it rest for 5-10 minutes, and finish by scattering the remaining onions on top. Serve hot digging the spoon deep to get all the layers. 1. While a lot of restaurants use an entire chicken cut into medium sized pieces to make biryani, this is done to cut costs. Pieces like chicken breasts dry out during the long cooking process, and that’s why I recommend using only chicken thighs and drumsticks while cooking biryani at home. You can ask your butcher to cut each chicken leg into two parts to divide it into thighs and drumsticks. Leaving the bone in keeps the chicken juicy. 2. Brown Onions can be slightly time consuming and tricky to make, and you can substitute them here with store bought fried onions. Just make sure that the onions are not batter fried. If you are in India, you can buy them online [here](https://amzn.to/2OROx3Y), and if you live outside India, you can buy them [here](https://amzn.to/2QWtdLT). They are also available at leading supermarkets, Asian and Indian stores. 3. While buying basmati rice, make sure you buy rice that’s labelled basmati and not just long grain rice. Basmati Rice is fragrant and has slightly thinner grains than long grain rice. Real basmati rice is what gives biryani its distinct flavor and taste. 4. In the last step of layering and cooking the biryani, all the ingredients are par cooked. Cooking the biryani on a low flame for 20 minutes, steams and cooks everything to doneness. If you don’t have a heavy bottomed pot, and are using a regular pot, you can place it on a tava (or flat griddle) and then place it on the stove on a medium flame to avoid burning the chicken. The tava or griddle creates a degree of separation between the flame and the pot and provides the perfect heat source. Calories: 721kcal, Carbohydrates: 59g, Protein: 22g, Fat: 45g, Saturated Fat: 29g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 74mg, Sodium: 2928mg, Potassium: 485mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1103IU, Vitamin C: 9mg, Calcium: 121mg, Iron: 2mg ## More Indian Recipes for Meat Lovers: - [Chicken Shawarma](https://myfoodstory.com/chicken-shawarma-recipe/) - [Indian Mutton Curry](https://myfoodstory.com/indian-mutton-curry-recipe/) - [One Pot Mutton (Lamb) Kofta Curry](https://myfoodstory.com/easy-one-pot-mutton-lamb-kofta-curry-recipe/) - [Chicken Kori Rotti \\| Mangalorean Chicken Curry](https://myfoodstory.com/chicken-kori-rotti-mangalorean-chicken-curry-recipe/) - [Kerala Mutton Stew (Ishtu) with Coconut](https://myfoodstory.com/mutton-stew-ishtu-recipe/) - [Spicy King Fish Curry with Coconut and Tamarind](https://myfoodstory.com/spicy-kingfish-curry-with-coconut-and-tamarind-recipe/)
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