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1. Shard Calculation

Query:

Response:

Calculated Shard: 149 (from laksa196)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa149.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://www.chilipeppermadness.com/recipes/biryani/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.chilipeppermadness.com/recipes/biryani/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/","crawl_time":1775777249,"first_indexed_time":1728475438,"http_code":200,"src_unparsed":"com,chilipeppermadness!www,\/recipes\/biryani\/ s443","src_root_hash":"7099078910623661349","history_drop_reason":null,"meta_title":"Chicken Biryani Recipe - Chili Pepper Madness","meta_descriptions":["Make chicken biryani at home with yogurt-marinated chicken, fragrant basmati rice, crispy onions and saffron. Easy step-by-step dum-style in one pot."],"attrs_boilerpipe_text":"This homemade biryani is layered with tender chicken, fluffy rice, and fragrant spices all in one pot, a delicious, comforting dish the family will love.\nLooking for a delicious, comforting\nChicken Biryani\nloaded with warming spices that you can make at home? You’re in the right place.\nI’ve eaten plenty of biryani at local Indian restaurants over the years, but there’s something extra satisfying about pulling it off in your own kitchen. And I’ll be honest, I avoided making biryani for years because the steps felt intimidating. Once I finally sat down and tested it, then tested it again (and again), it clicked, and now it’s one of those recipes that builds real confidence once you nail it.\nBiryani is a spiced rice dish layered with meat or vegetables, and there are countless regional and personal variations.\nThis version is\nHyderabadi-inspired\nand uses a\ndum-style finish\n, which simply means the pot is tightly covered and everything finishes by gentle steaming on low heat so the rice stays fluffy and the chicken turns tender.\nIf you’ve been hesitant to try biryani at home, don’t worry, I’ve broken it down with clear steps and success tips to make it approachable. Let’s make biryani.\nChicken Biryani Recipe Overview\nThis\nChicken Biryani\nis a Hyderabadi-inspired, dum-style one-pot biryani layered with yogurt-marinated chicken thighs, fragrant basmati rice par-cooked with whole spices, crispy onions, saffron milk, and cilantro. The key is\npar-cooking the rice for 5 minutes\n, then finishing everything covered on low heat so the rice stays fluffy and the chicken stays tender.\nPrep:\n20 minutes •\nCook:\n40 minutes •\nMarinate:\n2 hours (or overnight). Serve hot with raita, salad, or roti.\nChicken Biryani Ingredients\nThe full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.\nFOR THE CHICKEN & MARINADE\nPlain yogurt\nAromatics:\nfresh garlic, fresh ginger, green chilies (serrano works great - go milder if preferred)\nSpices:\ngaram masala, paprika (or Kashmiri chili powder), turmeric, cinnamon, cayenne, salt\nChicken:\nboneless, skinless\nchicken thighs (recommended)\nor chicken breast\nFOR THE RICE\nWhole spices:\ncinnamon stick, cardamom pods, cloves, star anise, salt (a bay leaf is nice, too)\nBasmati rice\nFOR THE CRISPY ONIONS\nVegetable oil\nOnion\nADDITIONALS\nSaffron (optional)\nWarm milk (or water)\nGhee (or butter)\nChopped cilantro (or cilantro + mint)\nIngredient Notes & Smart Swaps\nBasmati rice:\nRinse well (until mostly clear) for fluffier rice. If you have time, soak 20-30 minutes, then drain.\nChicken:\nThighs stay juicier for dum cooking. Chicken breast works, but it’s easier to dry out.\nPaprika\/chili powder:\nPaprika is mild. For more authentic color and gentle heat, use Kashmiri chili powder (or do half paprika, half Kashmiri).\nSaffron:\nOptional, but it adds that classic biryani aroma. No saffron? Use warm water and skip it.\nHerbs:\nCilantro is great. A little mint takes it up a notch.\nEquipment & Pot Size\nUse a\nheavy-bottomed pot or Dutch oven with a tight-fitting lid\n. For\n1½ cups rice + 1½ pounds chicken\n, a\n5-6 quart\npot is ideal so the layers aren’t too deep and the steam circulates evenly.\nSeal tip:\nIf your lid is loose, lay a clean kitchen towel under the lid (keep edges away from the burner) to help trap steam during the 25-30 minute dum cook.\nHow to Make Biryani - the Recipe Method\nNOTE: The full recipe steps are listed in the recipe card at the bottom of the post. This is a simple breakdown.\nFirst you'll marinate the chicken in a mix of yogurt and warming spices. You can marinate for 2 hours, but you'll get much more flavor penetration if you marinate overnight.\nNext, par boil the rice in water with the whole spices, just enough to soften the rice a bit, but not cook it all the way through. Drain the rice.\nMeanwhile, lightly fry thinly sliced onions in oil over medium heat until they start to crisp up and turn golden brown, 10 minutes or so.\nBloom the saffron in warm milk or warm water a couple minutes.\nSet it all aside and we can now make the biryani!\nFirst, partially cook the marinated chicken (with the marinade) in a large pot, just a couple minutes per side.\nSpread the partially cooked rice over the top, then a layer of fried onions, then a bit of fresh chopped cilantro, then drizzle over the saffron mix.\nCover the pot and simmer the whole pot for 25-30 minutes, or until the chicken is done and the rice is nice and fluffy.\nBoom! Done!\nYour biryani is ready to serve. Easy enough to make, isn't it? Serve it as a flavorful side dish, or make an extra batch and serve it as your main.\nSprinkle on lemon juice for a fresh touch of acidity!\nRecipe Tips & Notes\nI prefer\nbasmati rice\nfor this, as it stands up nicely to the cooking process and always results in fluffy rice.\nMarinate the chicken overnight\nif you can for the most flavor development.\nDo not remove the lid\nfrom the pot while cooking in the final step, as you can affect the texture of the final dish.\nServing Biryani\nBiryani is best served hot, so bring it to the table right from the pot. It’s especially good with something\ncool and fresh\nto balance the warm spices.\nGreat sides for chicken biryani include:\nRaita\n(a yogurt-based side with vegetables and spices)\nKachumber\n(fresh tomato-cucumber-onion salad)\nSimple cucumber salad\n(or cucumber + yogurt)\nDal\n(like dal tadka or any lentil dish)\nPickled onions\n(\nquick-pickled red onions\nare perfect)\nRoti or naan\nfor scooping\nYou might also enjoy\ntomato chutne\ny\nor\nmango chutney\n, which add a bright, tangy note to the meal.\nStorage & Leftovers\nLet biryani cool to room temperature, then store it in an airtight container in the refrigerator for\nup to 4-5 days\n.\nTo reheat (best texture):\nAdd\n1-2 teaspoons water\nover the rice, cover, and warm on\nlow heat\nuntil steamy. This brings the rice back without drying it out.\nMicrowave:\nLoosely cover, add a small splash of water, and heat in short bursts, fluffing between rounds.\nFreezing:\nFreeze biryani in airtight containers or freezer bags for\n2-3 months\n. Thaw overnight in the fridge before reheating. (Note: freezing can soften the rice texture a bit.)\nRecipe Troubleshooting\nRice is mushy:\nThe rice was par-cooked too long. Next time, pull it at 5 minutes max and drain well.\nRice is underdone:\nDon’t stir. Drizzle\n2-3 tablespoons hot water\naround the edges, re-cover, and steam 5 more minutes on low.\nOnions burned:\nLower the heat and pull them at deep golden (they keep browning after you remove them).\nChicken seems dry:\nThighs help. Also keep the final cook truly low and don’t lift the lid during cooking.\nBottom is scorched:\nYour heat was too high. Use the lowest setting (or a heat diffuser) and keep the pot tightly covered for gentle steaming.\nFAQs\nCan I make chicken biryani mild?\nYes, use fewer green chilies and stick with paprika (or mild chili powder).\nDo I have to use saffron?\nNo. It’s optional, but it adds a classic aroma.\nCan I use chicken breast?\nYou can, but thighs stay juicier. If using breast, don’t overcook during the final steam.\nHow do I keep the rice fluffy?\nRinse well, par-cook only briefly, layer gently, and don’t mix before cooking.\nWhat’s the best side for biryani?\nRaita is #1. A simple salad or roti also works great.\nThat's it, my friends.\nI hope you enjoy your chicken biryani. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!\nDid you make this biryani?\nI’d love to hear how it turned out -\nplease leave a star rating and a quick comment below\n. Your feedback helps me keep the recipe info and FAQs up to date, tells Google that my readers love it, and helps more spicy food lovers discover Chili Pepper Madness. Thanks! - Mike H.\n5\nfrom\n8\nratings\nLeave a Review\nFOR THE CHICKEN & MARINADE\n½\ncup\nplain yogurt\n8\ngarlic cloves\nminced\n1\ntablespoon\nfresh minced ginger\n2-3\ngreen chilies\nchopped (use serrano or other smaller hot chilies, or milder to your preference)\n1\ntablespoon\ngaram masala\n1\ntablespoon\npaprika\nor use other red chili powder\n¼\nteaspoon\nturmeric powder\n¼\nteaspoon\ncinnamon\n¼\nteaspoon\ncayenne\nSalt\nto taste\n1.5\npounds\nskinless boneless chicken thighs\n.75kg\nFOR THE RICE\n1\nsmall stick cinnamon\n5\ngreen cardamom pods\n3\nwhole cloves\n2\nstar anise\n1\ntablespoon\nsalt\nor to taste\n1 ½\ncups\nbasmati rice\nrinsed\nFOR THE CRISPY ONIONS\n¼\ncup\nvegetable oil\n1\nlarge onion\nthinly sliced\nADDITIONALS\n2\npinches\nsaffron strands\noptional\n1\/4\ncup\nwarm milk\nor use water\n1\/4\ncup\nghee or butter\nmelted\n1\/2\ncup\nchopped cilantro\nor use a mix of cilantro and mint\nMARINATE THE CHICKEN. In a large bowl, mix together the yogurt, garlic, ginger, chilies, garam masala, paprika, turmeric, cinnamon, cayenne, and salt until well combined.\nAdd the chicken and mix well. Cover and marinate in the refrigerator at least 2 hours, or overnight for more flavor penetration.\nPAR COOK THE RICE. Bring 4 cups water to a boil in a large pot. Add cinnamon stick, cardamom pods, star anise, salt and basmati rice. Stir and cook for 5 minutes to par cook the rice. It should be a bit soft, but not cooked all the way through.\nDrain and set aside. (NOTE: You can pick out the cinnamon stick and pods, or just leave them in.)\nHeat the oil in a large pot to medium heat. Add the sliced onions and cook for 10-12 minutes or until lightly browned and starting to crisp up. Do not burn.\nRemove the onions and set aside. Keep pot over medium heat.\nFOR THE BIRYANI\nAdd the marinated chicken with marinade to the same heated pot. Cook for 1-2 minutes per side to partially cook the chicken.\nWhile chicken is cooking, soak the saffron in warm milk or water to bloom.\nSpread the parcooked rice over the chicken. Add half of the fried onions, then cilantro.\nDrizzle the saffron mix and melted butter over the top. Do not mix.\nReduce heat to low. Cover and cook for 25-30 minutes, or until the chicken is cooked through.\nFluff (or mix it all up if you’d like) and serve with remaining crispy onions on top.\nGoes great with raita, salad, yogurt, roti.\nYou can chop the chicken or cook them whole in the pot, depending on how you want to serve it.\nCalories:\n372\nkcal\n   \nCarbohydrates:\n34\ng\n   \nProtein:\n20\ng\n   \nFat:\n17\ng\n   \nSaturated Fat:\n6\ng\n   \nPolyunsaturated Fat:\n3\ng\n   \nMonounsaturated Fat:\n6\ng\n   \nTrans Fat:\n0.01\ng\n   \nCholesterol:\n97\nmg\n   \nSodium:\n998\nmg\n   \nPotassium:\n361\nmg\n   \nFiber:\n2\ng\n   \nSugar:\n2\ng\n   \nVitamin A:\n564\nIU\n   \nVitamin C:\n4\nmg\n   \nCalcium:\n60\nmg\n   \nIron:\n2\nmg\nI love hearing how you like it and how you made it your own. Leave a comment below and tag\n@ChiliPepperMadness\non social media.\nCookbook Recommendation\nIf you enjoy Indian cuisine, I recommend the following cookbook, which I used to adapt this recipe. It has a lot of great recipes.\nThe Indian Cooking Course\n, by Monisha Bharadwaj (affiliate link, my friends!)\nAmazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.\nNOTE: This recipe was updated on 1\/20\/26 after more rounds of testing (and great eating!) to include new information, including updated FAQs and troubleshooting information.\nReader Interactions\n5\nfrom\n8\nratings","attrs_markdown":"![](https:\/\/ct.pinterest.com\/v3\/?event=init&tid=2613777304481&pd[em]=<hashed_email_address>&noscript=1)\n\n- [Skip to primary navigation](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#genesis-nav-primary)\n- [Skip to main content](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#genesis-content)\n- [Skip to primary sidebar](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#genesis-sidebar-primary)\n\n![Flavor Madness Cookbook](https:\/\/www.chilipeppermadness.com\/wp-content\/uploads\/2025\/09\/flavor-madness-cookbook-3.png)  [My New cookbook FLAVOR MADNESS is here - Shop the cookbook today →](https:\/\/www.chilipeppermadness.com\/flavor-madness-cookbook\/)\n\n- [About](https:\/\/www.chilipeppermadness.com\/general-content\/welcome-to-chili-pepper-madness\/)\n- [Cookbooks](https:\/\/www.chilipeppermadness.com\/cookbooks\/)\n- [Shop](https:\/\/www.chilipeppermadness.com\/shop\/)\n\n[![Chili Pepper Madness logo](https:\/\/www.chilipeppermadness.com\/wp-content\/uploads\/2023\/11\/LOGO-Chili-Pepper-Madness-Recipes.png)](https:\/\/www.chilipeppermadness.com\/ \"Chili Pepper Madness\")\n\n- [Recipe Index](https:\/\/www.chilipeppermadness.com\/spicy-recipes-chili-pepper-madness\/)\n- [RECIPES BY TYPE](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/)\n  - 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You’re in the right place.\n\nI’ve eaten plenty of biryani at local Indian restaurants over the years, but there’s something extra satisfying about pulling it off in your own kitchen. And I’ll be honest, I avoided making biryani for years because the steps felt intimidating. Once I finally sat down and tested it, then tested it again (and again), it clicked, and now it’s one of those recipes that builds real confidence once you nail it.\n\n**Biryani is a spiced rice dish layered with meat or vegetables, and there are countless regional and personal variations.** This version is **Hyderabadi-inspired** and uses a **dum-style finish**, which simply means the pot is tightly covered and everything finishes by gentle steaming on low heat so the rice stays fluffy and the chicken turns tender.\n\nIf you’ve been hesitant to try biryani at home, don’t worry, I’ve broken it down with clear steps and success tips to make it approachable. Let’s make biryani.\n\n## Chicken Biryani Recipe Overview\nThis **Chicken Biryani** is a Hyderabadi-inspired, dum-style one-pot biryani layered with yogurt-marinated chicken thighs, fragrant basmati rice par-cooked with whole spices, crispy onions, saffron milk, and cilantro. The key is **par-cooking the rice for 5 minutes**, then finishing everything covered on low heat so the rice stays fluffy and the chicken stays tender.\n\n**Prep:** 20 minutes • **Cook:** 40 minutes • **Marinate:** 2 hours (or overnight). Serve hot with raita, salad, or roti.\n\n## Chicken Biryani Ingredients\n*The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.*\n\n**FOR THE CHICKEN & MARINADE**\n\n- **Plain yogurt**\n- **Aromatics:** fresh garlic, fresh ginger, green chilies (serrano works great - go milder if preferred)\n- **Spices:** garam masala, paprika (or Kashmiri chili powder), turmeric, cinnamon, cayenne, salt\n- **Chicken:** boneless, skinless **chicken thighs (recommended)** or chicken breast\n\n**FOR THE RICE**\n\n- **Whole spices:** cinnamon stick, cardamom pods, cloves, star anise, salt (a bay leaf is nice, too)\n- **Basmati rice**\n\n**FOR THE CRISPY ONIONS**\n\n- Vegetable oil\n- Onion\n\n**ADDITIONALS**\n\n- Saffron (optional)\n- Warm milk (or water)\n- Ghee (or butter)\n- Chopped cilantro (or cilantro + mint)\n### Ingredient Notes & Smart Swaps\n- **Basmati rice:** Rinse well (until mostly clear) for fluffier rice. If you have time, soak 20-30 minutes, then drain.\n- **Chicken:** Thighs stay juicier for dum cooking. Chicken breast works, but it’s easier to dry out.\n- **Paprika\/chili powder:** Paprika is mild. For more authentic color and gentle heat, use Kashmiri chili powder (or do half paprika, half Kashmiri).\n- **Saffron:** Optional, but it adds that classic biryani aroma. No saffron? Use warm water and skip it.\n- **Herbs:** Cilantro is great. A little mint takes it up a notch.\n## Equipment & Pot Size\nUse a **heavy-bottomed pot or Dutch oven with a tight-fitting lid**. For **1½ cups rice + 1½ pounds chicken**, a **5-6 quart** pot is ideal so the layers aren’t too deep and the steam circulates evenly.\n\n**Seal tip:** If your lid is loose, lay a clean kitchen towel under the lid (keep edges away from the burner) to help trap steam during the 25-30 minute dum cook.\n\n## How to Make Biryani - the Recipe Method\n*NOTE: The full recipe steps are listed in the recipe card at the bottom of the post. This is a simple breakdown.*\n\nFirst you'll marinate the chicken in a mix of yogurt and warming spices. You can marinate for 2 hours, but you'll get much more flavor penetration if you marinate overnight.\n\nNext, par boil the rice in water with the whole spices, just enough to soften the rice a bit, but not cook it all the way through. Drain the rice.\n\n![Cooked spiced rice in a bowl, and marinating chicken to make Chicken Biryani](https:\/\/www.chilipeppermadness.com\/wp-content\/uploads\/2024\/10\/Chicken-Biryani-Recipe-STEP1-2.jpg)\n\nMeanwhile, lightly fry thinly sliced onions in oil over medium heat until they start to crisp up and turn golden brown, 10 minutes or so.\n\nBloom the saffron in warm milk or warm water a couple minutes.\n\nSet it all aside and we can now make the biryani\\!\n\nFirst, partially cook the marinated chicken (with the marinade) in a large pot, just a couple minutes per side.\n\n![Fried onions on a plate, and cooking the marinated chicken to make Chicken Biryani](https:\/\/www.chilipeppermadness.com\/wp-content\/uploads\/2024\/10\/Chicken-Biryani-Recipe-STEP3-4.jpg)\n\nSpread the partially cooked rice over the top, then a layer of fried onions, then a bit of fresh chopped cilantro, then drizzle over the saffron mix.\n\nCover the pot and simmer the whole pot for 25-30 minutes, or until the chicken is done and the rice is nice and fluffy.\n\n![Chicken Biryani fluffed and ready to serve](https:\/\/www.chilipeppermadness.com\/wp-content\/uploads\/2024\/10\/Chicken-Biryani-Recipe-STEP5-6.jpg)\n\n**Boom! Done\\!** Your biryani is ready to serve. Easy enough to make, isn't it? Serve it as a flavorful side dish, or make an extra batch and serve it as your main.\n\nSprinkle on lemon juice for a fresh touch of acidity\\!\n\n![Mike scooping a serving of Chicken Biryani from the cooking pot](https:\/\/www.chilipeppermadness.com\/wp-content\/uploads\/2024\/10\/Chicken-Biryani-Recipe3.jpg)\n\n## Recipe Tips & Notes\n- I prefer **basmati rice** for this, as it stands up nicely to the cooking process and always results in fluffy rice.\n- **Marinate the chicken overnight** if you can for the most flavor development.\n- **Do not remove the lid** from the pot while cooking in the final step, as you can affect the texture of the final dish.\n\n## Serving Biryani\nBiryani is best served hot, so bring it to the table right from the pot. It’s especially good with something **cool and fresh** to balance the warm spices.\n\n**Great sides for chicken biryani include:**\n\n- [**Raita**](https:\/\/www.chilipeppermadness.com\/recipes\/raita\/) (a yogurt-based side with vegetables and spices)\n- **Kachumber** (fresh tomato-cucumber-onion salad)\n- [**Simple cucumber salad**](https:\/\/www.chilipeppermadness.com\/recipes\/asian-cucumber-salad\/) (or cucumber + yogurt)\n- **Dal** (like dal tadka or any lentil dish)\n- **Pickled onions** ([quick-pickled red onions](https:\/\/www.chilipeppermadness.com\/recipes\/pickled-red-onions\/) are perfect)\n- **Roti or naan** for scooping\n\nYou might also enjoy [**tomato chutne**](https:\/\/www.chilipeppermadness.com\/recipes\/green-tomato-chutney\/)[**y**](https:\/\/www.chilipeppermadness.com\/recipes\/tomato-chutney\/) or [**mango chutney**](https:\/\/www.chilipeppermadness.com\/recipes\/mango-chutney\/), which add a bright, tangy note to the meal.\n\n## Storage & Leftovers\nLet biryani cool to room temperature, then store it in an airtight container in the refrigerator for **up to 4-5 days**.\n\n**To reheat (best texture):** Add **1-2 teaspoons water** over the rice, cover, and warm on **low heat** until steamy. This brings the rice back without drying it out.\n\n**Microwave:** Loosely cover, add a small splash of water, and heat in short bursts, fluffing between rounds.\n\n**Freezing:** Freeze biryani in airtight containers or freezer bags for **2-3 months**. Thaw overnight in the fridge before reheating. (Note: freezing can soften the rice texture a bit.)\n\n## Recipe Troubleshooting\n- **Rice is mushy:** The rice was par-cooked too long. Next time, pull it at 5 minutes max and drain well.\n- **Rice is underdone:** Don’t stir. Drizzle **2-3 tablespoons hot water** around the edges, re-cover, and steam 5 more minutes on low.\n- **Onions burned:** Lower the heat and pull them at deep golden (they keep browning after you remove them).\n- **Chicken seems dry:** Thighs help. Also keep the final cook truly low and don’t lift the lid during cooking.\n- **Bottom is scorched:** Your heat was too high. Use the lowest setting (or a heat diffuser) and keep the pot tightly covered for gentle steaming.\n## FAQs\n- **Can I make chicken biryani mild?** Yes, use fewer green chilies and stick with paprika (or mild chili powder).\n- **Do I have to use saffron?** No. It’s optional, but it adds a classic aroma.\n- **Can I use chicken breast?** You can, but thighs stay juicier. If using breast, don’t overcook during the final steam.\n- **How do I keep the rice fluffy?** Rinse well, par-cook only briefly, layer gently, and don’t mix before cooking.\n- **What’s the best side for biryani?** Raita is \\#1. A simple salad or roti also works great.\n\n**That's it, my friends.** I hope you enjoy your chicken biryani. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up\\!\n\n## Try Some of My Other Popular Recipes\n- [Chana Masala](https:\/\/www.chilipeppermadness.com\/recipes\/chana-masala\/)\n- [Chicken Tikka Masala](https:\/\/www.chilipeppermadness.com\/recipes\/chicken-tikka-masala\/)\n- [Butter Chicken](https:\/\/www.chilipeppermadness.com\/recipes\/butter-chicken\/)\n- [Chicken Vindaloo](https:\/\/www.chilipeppermadness.com\/chili-pepper-recipes\/chicken\/chicken-vindaloo\/)\n- [Massaman Curry](https:\/\/www.chilipeppermadness.com\/recipes\/massaman-curry\/)\n- [Chicken Korma](https:\/\/www.chilipeppermadness.com\/recipes\/chicken-korma\/)\n- [Phaal Curry (Hottest Curry in the World)](https:\/\/www.chilipeppermadness.com\/recipes\/phaal-curry\/)\n- [Mulligatawny Soup](https:\/\/www.chilipeppermadness.com\/recipes\/mulligatawny-soup-recipe\/)\n- [Chicken Karahi (Chicken in Spicy Tomato Curry)](https:\/\/www.chilipeppermadness.com\/recipes\/chicken-karahi\/)\n- See all of my [Curry Recipes](https:\/\/www.chilipeppermadness.com\/chili-pepper-recipes\/curry\/)\n\n![Chicken Biryani on a plate, ready to serve](https:\/\/www.chilipeppermadness.com\/wp-content\/uploads\/2024\/10\/Chicken-Biryani-Recipe2.jpg)\n\n**Did you make this biryani?** I’d love to hear how it turned out - *please leave a star rating and a quick comment below*. Your feedback helps me keep the recipe info and FAQs up to date, tells Google that my readers love it, and helps more spicy food lovers discover Chili Pepper Madness. Thanks! - Mike H.\n\n![Chicken Biryani Recipe](https:\/\/www.chilipeppermadness.com\/wp-content\/uploads\/2024\/10\/Chicken-Biryani-Recipe-SQ-300x300.jpg)\n\n[Print](https:\/\/www.chilipeppermadness.com\/wprm_print\/chicken-biryani-recipe)\n\n## Chicken Biryani Recipe\nMake chicken biryani at home with yogurt-marinated chicken, fragrant basmati rice, crispy onions and saffron. Easy step-by-step dum-style in one pot.\n\n[Save Recipe](https:\/\/app.grow.me\/)\n\n[Saved\\!](https:\/\/app.grow.me\/)\n\nCourse: Main Course\n\nCuisine: Indian\n\nKeyword: biryani recipe, chicken biryani, dum biryani\n\nPrep Time: 20 minutes minutes\n\nCook Time: 40 minutes minutes\n\nMarinating: 2 hours hours\n\nCalories: 372kcal\n\nAuthor: [Mike Hultquist](https:\/\/www.chilipeppermadness.com\/general-content\/welcome-to-chili-pepper-madness\/)\n\nServings: [8](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/)\n\n**Tap or hover to scale**\n\n5 from 8 ratings\n\n[Leave a Review](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#comments)\n\n### Ingredients\n#### FOR THE CHICKEN & MARINADE\n- ½ cup plain yogurt\n- 8 garlic cloves minced\n- 1 tablespoon fresh minced ginger\n- 2-3 green chilies chopped (use serrano or other smaller hot chilies, or milder to your preference)\n- 1 tablespoon garam masala\n- 1 tablespoon paprika or use other red chili powder\n- ¼ teaspoon turmeric powder\n- ¼ teaspoon cinnamon\n- ¼ teaspoon cayenne\n- Salt to taste\n- 1\\.5 pounds skinless boneless chicken thighs .75kg\n\n#### FOR THE RICE\n- 1 small stick cinnamon\n- 5 green cardamom pods\n- 3 whole cloves\n- 2 star anise\n- 1 tablespoon salt or to taste\n- 1 ½ cups basmati rice rinsed\n\n#### FOR THE CRISPY ONIONS\n- ¼ cup vegetable oil\n- 1 large onion thinly sliced\n\n#### ADDITIONALS\n- 2 pinches saffron strands optional\n- 1\/4 cup warm milk or use water\n- 1\/4 cup ghee or butter melted\n- 1\/2 cup chopped cilantro or use a mix of cilantro and mint\n\n### Instructions\n- MARINATE THE CHICKEN. In a large bowl, mix together the yogurt, garlic, ginger, chilies, garam masala, paprika, turmeric, cinnamon, cayenne, and salt until well combined.\n- Add the chicken and mix well. Cover and marinate in the refrigerator at least 2 hours, or overnight for more flavor penetration.\n- PAR COOK THE RICE. Bring 4 cups water to a boil in a large pot. Add cinnamon stick, cardamom pods, star anise, salt and basmati rice. Stir and cook for 5 minutes to par cook the rice. It should be a bit soft, but not cooked all the way through.\n- Drain and set aside. (NOTE: You can pick out the cinnamon stick and pods, or just leave them in.)\n- Heat the oil in a large pot to medium heat. Add the sliced onions and cook for 10-12 minutes or until lightly browned and starting to crisp up. Do not burn.\n- Remove the onions and set aside. Keep pot over medium heat.\n\n#### FOR THE BIRYANI\n- Add the marinated chicken with marinade to the same heated pot. Cook for 1-2 minutes per side to partially cook the chicken.\n- While chicken is cooking, soak the saffron in warm milk or water to bloom.\n- Spread the parcooked rice over the chicken. Add half of the fried onions, then cilantro.\n- Drizzle the saffron mix and melted butter over the top. Do not mix.\n- Reduce heat to low. Cover and cook for 25-30 minutes, or until the chicken is cooked through.\n- Fluff (or mix it all up if you’d like) and serve with remaining crispy onions on top.\n\n### Notes\n- Goes great with raita, salad, yogurt, roti.\n- You can chop the chicken or cook them whole in the pot, depending on how you want to serve it.\n\n### Nutrition Information\nCalories: 372kcal Carbohydrates: 34g Protein: 20g Fat: 17g Saturated Fat: 6g Polyunsaturated Fat: 3g Monounsaturated Fat: 6g Trans Fat: 0\\.01g Cholesterol: 97mg Sodium: 998mg Potassium: 361mg Fiber: 2g Sugar: 2g Vitamin A: 564IU Vitamin C: 4mg Calcium: 60mg Iron: 2mg\n\n![Chicken Biryani Recipe](https:\/\/www.chilipeppermadness.com\/wp-content\/uploads\/2024\/10\/Chicken-Biryani-Recipe-SQ-150x150.jpg)\n\nDid You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag [@ChiliPepperMadness](https:\/\/www.instagram.com\/ChiliPepperMadness) on social media.\n\n## Cookbook Recommendation\nIf you enjoy Indian cuisine, I recommend the following cookbook, which I used to adapt this recipe. It has a lot of great recipes.\n\n- [The Indian Cooking Course](https:\/\/amzn.to\/3KCuuTZ), by Monisha Bharadwaj (affiliate link, my friends!)\n\n*Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.*\n\n*NOTE: This recipe was updated on 1\/20\/26 after more rounds of testing (and great eating!) to include new information, including updated FAQs and troubleshooting information.*\n## Reader Interactions\n5 from 8 ratings\n\n### Comments\n1. Gerry says\n   \n   April 09, 2026 at 8:41 am\n   \n   Mike, happened to have Boneless Thighs in the fridge. Baryani came along so I made it! Tremendous, great flavor , very comforting.\n   \n   [Reply](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#comment-100877)\n   - Mike Hultquist says\n     \n     April 09, 2026 at 8:57 am\n     \n     Perfect timing!! Glad you enjoyed it, Gerry! Such a tasty dish. Thanks\\!\n     \n     [Reply](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#comment-100878)\n2. Rob H. says\n   \n   April 06, 2026 at 2:06 pm\n   \n   ![5 stars](https:\/\/www.chilipeppermadness.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    So awesome! It's a somewhat advanced recipe (lots of ingredients and steps), but the payoff is worth it. Authentic flavour and taste. Couldn't track down saffron but it still turned out delicious. Fed my family for three meals! Don't skip the raita – essential\\!\n   \n   [Reply](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#comment-100822)\n   - Mike Hultquist says\n     \n     April 06, 2026 at 3:05 pm\n     \n     Thanks so much, Rob!! I'm very happy you and your family enjoyed it! Yes, especially with raita. I do appreciate it\\!\n     \n     [Reply](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#comment-100824)\n3. Lisa C says\n   \n   February 19, 2026 at 6:31 pm\n   \n   ![5 stars](https:\/\/www.chilipeppermadness.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Turned out great. Have made this several times. I always make way more onions than recipe says for Biryani because it really makes the flavorand this is the best dish leftover so I always double it. It is a great recipe. I pair it with Naan bread.\n   \n   [Reply](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#comment-99850)\n   - Mike H. says\n     \n     February 20, 2026 at 6:06 am\n     \n     Super happy you think so, Lisa. Thank you and enjoy\\!\n     \n     [Reply](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#comment-99863)\n4. john marshall says\n   \n   July 13, 2025 at 2:32 am\n   \n   ![5 stars](https:\/\/www.chilipeppermadness.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    brill\n   \n   [Reply](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#comment-95117)\n5. Banks says\n   \n   April 06, 2025 at 6:49 pm\n   \n   ![5 stars](https:\/\/www.chilipeppermadness.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Had high hopes for this and they were met. Those oily crispy onions really make this dish. Added some cucumber dill raita to cool things off. Delicious\\!\n   \n   [Reply](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#comment-93504)\n   - Mike H. says\n     \n     April 07, 2025 at 3:39 am\n     \n     Great to hear it, Banks. Thank you for the review\\!\n     \n     [Reply](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#comment-93508)\n6. Ursula says\n   \n   March 08, 2025 at 3:07 am\n   \n   ![5 stars](https:\/\/www.chilipeppermadness.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Delicious! Served this last weekend for visiting family and it was a big hit. Served with Roti\n   \n   [Reply](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#comment-92961)\n   - Mike Hultquist says\n     \n     March 08, 2025 at 7:26 am\n     \n     Nice!! Thanks, Ursula!\\!\n     \n     [Reply](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#comment-92962)\n7. Jeri says\n   \n   January 04, 2025 at 6:36 pm\n   \n   Just made this and it was delicious. Must be getting wimpy in my old age because it was just the right heat. Skipped the saffron step because I couldn’t find my saffron but will definitely make it again with the saffron.\n   \n   [Reply](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#comment-91817)\n   - Mike Hultquist says\n     \n     January 05, 2025 at 9:13 am\n     \n     Glad you enjoyed it, Jeri\\!\n     \n     [Reply](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#comment-91828)\n8. Claire says\n   \n   January 03, 2025 at 3:16 am\n   \n   I know I'm late, but this is very close to the Hyderabadi biryani I remember having as a kid of South Indian origin. I can't imagine an easier, authentic recipe.\n   \n   Thank you\\!\n   \n   [Reply](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#comment-91791)\n   - Mike H. says\n     \n     January 03, 2025 at 6:20 am\n     \n     You are very welcome, Claire - enjoy\\!\n     \n     [Reply](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#comment-91792)\n9. Elizabeth says\n   \n   December 14, 2024 at 11:09 am\n   \n   ![5 stars](https:\/\/www.chilipeppermadness.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    I made this the other day and it was amazing. Thanks for sharing your recipes\n   \n   [Reply](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#comment-91421)\n   - Mike Hultquist says\n     \n     December 15, 2024 at 2:43 pm\n     \n     Thanks, Elizabeth\\!\n     \n     [Reply](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#comment-91440)\n10. Charles Pascual says\n    \n    December 14, 2024 at 1:45 am\n    \n    ![5 stars](https:\/\/www.chilipeppermadness.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     I made this with chicken breasts 'cause that what I had & cut them into cubes. I didn't cook it at a low enough temp and the chicken turned out a bit overcooked and dry, which is easy to do with breasts (I struggle with \"low\" on my cooktop - the \"low\" setting doesn't cook anything so it's a juggling act). But apart from my operator error, the flavors were comparable to biryani I've had in restaurants. The recipe is straight-forward and easily do-able, I followed it as written. Need to work on my temp control the next time. Thanks, Mike.\n    \n    [Reply](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#comment-91415)\n    - Mike Hultquist says\n      \n      December 15, 2024 at 3:20 pm\n      \n      Thanks, Charles. Yes, each oven introduces a new variable with cooking! Glad you liked the resulting flavors. We really love this dish.\n      \n      [Reply](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#comment-91451)\n11. Diana says\n    \n    October 19, 2024 at 8:04 am\n    \n    ![5 stars](https:\/\/www.chilipeppermadness.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n     I used ground cardamom because that's what I have. (Had to Google the ratio from pod to ground, of course.) Same thing with the cloves. I skipped the anise because I have waaaaay too many spices that I only use once a year, so I didn't want to buy it.\n    \n    Other than that, I used recipe as written. It was delicious.\n    \n    [Reply](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#comment-90209)\n    - Mike Hultquist says\n      \n      October 19, 2024 at 9:06 am\n      \n      Nice!! Glad you enjoyed it, Diana! We really LOVE his dish. YUM\\!\n      \n      [Reply](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#comment-90214)\n12. Yris du Plessis says\n    \n    October 10, 2024 at 2:20 am\n    \n    Hi Mike is this correct?\n    \n    1\\.5 pounds skinless boneless chicken thighs.75kg\n    \n    [Reply](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#comment-89973)\n    - Mike H. says\n      \n      October 10, 2024 at 3:50 am\n      \n      Hi Yris, yes - 3\/4 kg.\n      \n      [Reply](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#comment-89984)\n13. Bill says\n    \n    October 09, 2024 at 11:02 am\n    \n    A serious question, Mike: I have frequently seen recipes calling for X number of cardamom pods. I have typically removed the seed from the pods and just cooked with them. Is there an advantage to leaving the seeds in the pods? Do the pods add flavor?\n    \n    Thanks.\n    \n    Bill\n    \n    [Reply](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#comment-89965)\n    - Mike H. says\n      \n      October 10, 2024 at 3:36 am\n      \n      Hi, Bill. Whether to leave the seeds in the pods or remove them depends on the specific requirements of your recipe and the desired flavor intensity. Leaving the seeds in the pods is excellent for controlled flavor infusion in long-cooked dishes. Removing and grinding the seeds offers a more intense and immediate flavor, perfect for quick-cooking recipes or baking. So you can tailor it to your preference really.\n      \n      [Reply](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#comment-89977)\n\n## Primary Sidebar\n![](https:\/\/www.chilipeppermadness.com\/wp-content\/uploads\/2022\/04\/MikeHultquist-Author-Photo-600x600-1.jpg)\n\n**Welcome to Chili Pepper Madness\\!** Here you will find easy-to-follow recipes for the every day home cook, tried, tested, and spiced up just how we like it! Say goodbye to bland and boring food. 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You’re in the right place.\n\nI’ve eaten plenty of biryani at local Indian restaurants over the years, but there’s something extra satisfying about pulling it off in your own kitchen. And I’ll be honest, I avoided making biryani for years because the steps felt intimidating. Once I finally sat down and tested it, then tested it again (and again), it clicked, and now it’s one of those recipes that builds real confidence once you nail it.\n\n**Biryani is a spiced rice dish layered with meat or vegetables, and there are countless regional and personal variations.** This version is **Hyderabadi-inspired** and uses a **dum-style finish**, which simply means the pot is tightly covered and everything finishes by gentle steaming on low heat so the rice stays fluffy and the chicken turns tender.\n\nIf you’ve been hesitant to try biryani at home, don’t worry, I’ve broken it down with clear steps and success tips to make it approachable. Let’s make biryani.\n\n## Chicken Biryani Recipe Overview\nThis **Chicken Biryani** is a Hyderabadi-inspired, dum-style one-pot biryani layered with yogurt-marinated chicken thighs, fragrant basmati rice par-cooked with whole spices, crispy onions, saffron milk, and cilantro. The key is **par-cooking the rice for 5 minutes**, then finishing everything covered on low heat so the rice stays fluffy and the chicken stays tender.\n\n**Prep:** 20 minutes • **Cook:** 40 minutes • **Marinate:** 2 hours (or overnight). Serve hot with raita, salad, or roti.\n\n## Chicken Biryani Ingredients\n*The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.*\n\n**FOR THE CHICKEN & MARINADE**\n\n- **Plain yogurt**\n- **Aromatics:** fresh garlic, fresh ginger, green chilies (serrano works great - go milder if preferred)\n- **Spices:** garam masala, paprika (or Kashmiri chili powder), turmeric, cinnamon, cayenne, salt\n- **Chicken:** boneless, skinless **chicken thighs (recommended)** or chicken breast\n\n**FOR THE RICE**\n\n- **Whole spices:** cinnamon stick, cardamom pods, cloves, star anise, salt (a bay leaf is nice, too)\n- **Basmati rice**\n\n**FOR THE CRISPY ONIONS**\n\n- Vegetable oil\n- Onion\n\n**ADDITIONALS**\n\n- Saffron (optional)\n- Warm milk (or water)\n- Ghee (or butter)\n- Chopped cilantro (or cilantro + mint)\n### Ingredient Notes & Smart Swaps\n- **Basmati rice:** Rinse well (until mostly clear) for fluffier rice. If you have time, soak 20-30 minutes, then drain.\n- **Chicken:** Thighs stay juicier for dum cooking. Chicken breast works, but it’s easier to dry out.\n- **Paprika\/chili powder:** Paprika is mild. For more authentic color and gentle heat, use Kashmiri chili powder (or do half paprika, half Kashmiri).\n- **Saffron:** Optional, but it adds that classic biryani aroma. No saffron? Use warm water and skip it.\n- **Herbs:** Cilantro is great. A little mint takes it up a notch.\n## Equipment & Pot Size\nUse a **heavy-bottomed pot or Dutch oven with a tight-fitting lid**. For **1½ cups rice + 1½ pounds chicken**, a **5-6 quart** pot is ideal so the layers aren’t too deep and the steam circulates evenly.\n\n**Seal tip:** If your lid is loose, lay a clean kitchen towel under the lid (keep edges away from the burner) to help trap steam during the 25-30 minute dum cook.\n\n## How to Make Biryani - the Recipe Method\n*NOTE: The full recipe steps are listed in the recipe card at the bottom of the post. This is a simple breakdown.*\n\nFirst you'll marinate the chicken in a mix of yogurt and warming spices. You can marinate for 2 hours, but you'll get much more flavor penetration if you marinate overnight.\n\nNext, par boil the rice in water with the whole spices, just enough to soften the rice a bit, but not cook it all the way through. Drain the rice.\n\n![Cooked spiced rice in a bowl, and marinating chicken to make Chicken Biryani](https:\/\/www.chilipeppermadness.com\/wp-content\/uploads\/2024\/10\/Chicken-Biryani-Recipe-STEP1-2.jpg)\n\nMeanwhile, lightly fry thinly sliced onions in oil over medium heat until they start to crisp up and turn golden brown, 10 minutes or so.\n\nBloom the saffron in warm milk or warm water a couple minutes.\n\nSet it all aside and we can now make the biryani\\!\n\nFirst, partially cook the marinated chicken (with the marinade) in a large pot, just a couple minutes per side.\n\n![Fried onions on a plate, and cooking the marinated chicken to make Chicken Biryani](https:\/\/www.chilipeppermadness.com\/wp-content\/uploads\/2024\/10\/Chicken-Biryani-Recipe-STEP3-4.jpg)\n\nSpread the partially cooked rice over the top, then a layer of fried onions, then a bit of fresh chopped cilantro, then drizzle over the saffron mix.\n\nCover the pot and simmer the whole pot for 25-30 minutes, or until the chicken is done and the rice is nice and fluffy.\n\n![Chicken Biryani fluffed and ready to serve](https:\/\/www.chilipeppermadness.com\/wp-content\/uploads\/2024\/10\/Chicken-Biryani-Recipe-STEP5-6.jpg)\n\n**Boom! Done\\!** Your biryani is ready to serve. Easy enough to make, isn't it? Serve it as a flavorful side dish, or make an extra batch and serve it as your main.\n\nSprinkle on lemon juice for a fresh touch of acidity\\!\n\n![Mike scooping a serving of Chicken Biryani from the cooking pot](https:\/\/www.chilipeppermadness.com\/wp-content\/uploads\/2024\/10\/Chicken-Biryani-Recipe3.jpg)\n\n## Recipe Tips & Notes\n- I prefer **basmati rice** for this, as it stands up nicely to the cooking process and always results in fluffy rice.\n- **Marinate the chicken overnight** if you can for the most flavor development.\n- **Do not remove the lid** from the pot while cooking in the final step, as you can affect the texture of the final dish.\n\n## Serving Biryani\nBiryani is best served hot, so bring it to the table right from the pot. It’s especially good with something **cool and fresh** to balance the warm spices.\n\n**Great sides for chicken biryani include:**\n\n- [**Raita**](https:\/\/www.chilipeppermadness.com\/recipes\/raita\/) (a yogurt-based side with vegetables and spices)\n- **Kachumber** (fresh tomato-cucumber-onion salad)\n- [**Simple cucumber salad**](https:\/\/www.chilipeppermadness.com\/recipes\/asian-cucumber-salad\/) (or cucumber + yogurt)\n- **Dal** (like dal tadka or any lentil dish)\n- **Pickled onions** ([quick-pickled red onions](https:\/\/www.chilipeppermadness.com\/recipes\/pickled-red-onions\/) are perfect)\n- **Roti or naan** for scooping\n\nYou might also enjoy [**tomato chutne**](https:\/\/www.chilipeppermadness.com\/recipes\/green-tomato-chutney\/)[**y**](https:\/\/www.chilipeppermadness.com\/recipes\/tomato-chutney\/) or [**mango chutney**](https:\/\/www.chilipeppermadness.com\/recipes\/mango-chutney\/), which add a bright, tangy note to the meal.\n\n## Storage & Leftovers\nLet biryani cool to room temperature, then store it in an airtight container in the refrigerator for **up to 4-5 days**.\n\n**To reheat (best texture):** Add **1-2 teaspoons water** over the rice, cover, and warm on **low heat** until steamy. This brings the rice back without drying it out.\n\n**Microwave:** Loosely cover, add a small splash of water, and heat in short bursts, fluffing between rounds.\n\n**Freezing:** Freeze biryani in airtight containers or freezer bags for **2-3 months**. Thaw overnight in the fridge before reheating. (Note: freezing can soften the rice texture a bit.)\n\n## Recipe Troubleshooting\n- **Rice is mushy:** The rice was par-cooked too long. Next time, pull it at 5 minutes max and drain well.\n- **Rice is underdone:** Don’t stir. Drizzle **2-3 tablespoons hot water** around the edges, re-cover, and steam 5 more minutes on low.\n- **Onions burned:** Lower the heat and pull them at deep golden (they keep browning after you remove them).\n- **Chicken seems dry:** Thighs help. Also keep the final cook truly low and don’t lift the lid during cooking.\n- **Bottom is scorched:** Your heat was too high. Use the lowest setting (or a heat diffuser) and keep the pot tightly covered for gentle steaming.\n## FAQs\n- **Can I make chicken biryani mild?** Yes, use fewer green chilies and stick with paprika (or mild chili powder).\n- **Do I have to use saffron?** No. It’s optional, but it adds a classic aroma.\n- **Can I use chicken breast?** You can, but thighs stay juicier. If using breast, don’t overcook during the final steam.\n- **How do I keep the rice fluffy?** Rinse well, par-cook only briefly, layer gently, and don’t mix before cooking.\n- **What’s the best side for biryani?** Raita is \\#1. A simple salad or roti also works great.\n\n**That's it, my friends.** I hope you enjoy your chicken biryani. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up\\!\n\n![Chicken Biryani on a plate, ready to serve](https:\/\/www.chilipeppermadness.com\/wp-content\/uploads\/2024\/10\/Chicken-Biryani-Recipe2.jpg)\n\n**Did you make this biryani?** I’d love to hear how it turned out - *please leave a star rating and a quick comment below*. Your feedback helps me keep the recipe info and FAQs up to date, tells Google that my readers love it, and helps more spicy food lovers discover Chili Pepper Madness. Thanks! - Mike H.\n\n![Chicken Biryani Recipe](https:\/\/www.chilipeppermadness.com\/wp-content\/uploads\/2024\/10\/Chicken-Biryani-Recipe-SQ-300x300.jpg)\n\n5 from 8 ratings\n\n[Leave a Review](https:\/\/www.chilipeppermadness.com\/recipes\/biryani\/#comments)\n\n#### FOR THE CHICKEN & MARINADE\n- ½ cup plain yogurt\n- 8 garlic cloves minced\n- 1 tablespoon fresh minced ginger\n- 2-3 green chilies chopped (use serrano or other smaller hot chilies, or milder to your preference)\n- 1 tablespoon garam masala\n- 1 tablespoon paprika or use other red chili powder\n- ¼ teaspoon turmeric powder\n- ¼ teaspoon cinnamon\n- ¼ teaspoon cayenne\n- Salt to taste\n- 1\\.5 pounds skinless boneless chicken thighs .75kg\n\n#### FOR THE RICE\n- 1 small stick cinnamon\n- 5 green cardamom pods\n- 3 whole cloves\n- 2 star anise\n- 1 tablespoon salt or to taste\n- 1 ½ cups basmati rice rinsed\n\n#### FOR THE CRISPY ONIONS\n- ¼ cup vegetable oil\n- 1 large onion thinly sliced\n\n#### ADDITIONALS\n- 2 pinches saffron strands optional\n- 1\/4 cup warm milk or use water\n- 1\/4 cup ghee or butter melted\n- 1\/2 cup chopped cilantro or use a mix of cilantro and mint\n\n- MARINATE THE CHICKEN. In a large bowl, mix together the yogurt, garlic, ginger, chilies, garam masala, paprika, turmeric, cinnamon, cayenne, and salt until well combined.\n- Add the chicken and mix well. Cover and marinate in the refrigerator at least 2 hours, or overnight for more flavor penetration.\n- PAR COOK THE RICE. Bring 4 cups water to a boil in a large pot. Add cinnamon stick, cardamom pods, star anise, salt and basmati rice. Stir and cook for 5 minutes to par cook the rice. It should be a bit soft, but not cooked all the way through.\n- Drain and set aside. (NOTE: You can pick out the cinnamon stick and pods, or just leave them in.)\n- Heat the oil in a large pot to medium heat. Add the sliced onions and cook for 10-12 minutes or until lightly browned and starting to crisp up. Do not burn.\n- Remove the onions and set aside. Keep pot over medium heat.\n\n#### FOR THE BIRYANI\n- Add the marinated chicken with marinade to the same heated pot. Cook for 1-2 minutes per side to partially cook the chicken.\n- While chicken is cooking, soak the saffron in warm milk or water to bloom.\n- Spread the parcooked rice over the chicken. Add half of the fried onions, then cilantro.\n- Drizzle the saffron mix and melted butter over the top. Do not mix.\n- Reduce heat to low. Cover and cook for 25-30 minutes, or until the chicken is cooked through.\n- Fluff (or mix it all up if you’d like) and serve with remaining crispy onions on top.\n\n- Goes great with raita, salad, yogurt, roti.\n- You can chop the chicken or cook them whole in the pot, depending on how you want to serve it.\n\nCalories: 372kcal Carbohydrates: 34g Protein: 20g Fat: 17g Saturated Fat: 6g Polyunsaturated Fat: 3g Monounsaturated Fat: 6g Trans Fat: 0\\.01g Cholesterol: 97mg Sodium: 998mg Potassium: 361mg Fiber: 2g Sugar: 2g Vitamin A: 564IU Vitamin C: 4mg Calcium: 60mg Iron: 2mg\n\n![Chicken Biryani Recipe](https:\/\/www.chilipeppermadness.com\/wp-content\/uploads\/2024\/10\/Chicken-Biryani-Recipe-SQ-150x150.jpg)\n\nI love hearing how you like it and how you made it your own. Leave a comment below and tag [@ChiliPepperMadness](https:\/\/www.instagram.com\/ChiliPepperMadness) on social media.\n\n## Cookbook Recommendation\nIf you enjoy Indian cuisine, I recommend the following cookbook, which I used to adapt this recipe. It has a lot of great recipes.\n\n- [The Indian Cooking Course](https:\/\/amzn.to\/3KCuuTZ), by Monisha Bharadwaj (affiliate link, my friends!)\n\n*Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.*\n\n*NOTE: This recipe was updated on 1\/20\/26 after more rounds of testing (and great eating!) to include new information, including updated FAQs and troubleshooting information.*\n## Reader Interactions\n5 from 8 ratings","meta_canonical":null}

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Meta Title	Chicken Biryani Recipe - Chili Pepper Madness
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Boilerpipe Text	This homemade biryani is layered with tender chicken, fluffy rice, and fragrant spices all in one pot, a delicious, comforting dish the family will love. Looking for a delicious, comforting Chicken Biryani loaded with warming spices that you can make at home? You’re in the right place. I’ve eaten plenty of biryani at local Indian restaurants over the years, but there’s something extra satisfying about pulling it off in your own kitchen. And I’ll be honest, I avoided making biryani for years because the steps felt intimidating. Once I finally sat down and tested it, then tested it again (and again), it clicked, and now it’s one of those recipes that builds real confidence once you nail it. Biryani is a spiced rice dish layered with meat or vegetables, and there are countless regional and personal variations. This version is Hyderabadi-inspired and uses a dum-style finish , which simply means the pot is tightly covered and everything finishes by gentle steaming on low heat so the rice stays fluffy and the chicken turns tender. If you’ve been hesitant to try biryani at home, don’t worry, I’ve broken it down with clear steps and success tips to make it approachable. Let’s make biryani. Chicken Biryani Recipe Overview This Chicken Biryani is a Hyderabadi-inspired, dum-style one-pot biryani layered with yogurt-marinated chicken thighs, fragrant basmati rice par-cooked with whole spices, crispy onions, saffron milk, and cilantro. The key is par-cooking the rice for 5 minutes , then finishing everything covered on low heat so the rice stays fluffy and the chicken stays tender. Prep: 20 minutes • Cook: 40 minutes • Marinate: 2 hours (or overnight). Serve hot with raita, salad, or roti. Chicken Biryani Ingredients The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post. FOR THE CHICKEN & MARINADE Plain yogurt Aromatics: fresh garlic, fresh ginger, green chilies (serrano works great - go milder if preferred) Spices: garam masala, paprika (or Kashmiri chili powder), turmeric, cinnamon, cayenne, salt Chicken: boneless, skinless chicken thighs (recommended) or chicken breast FOR THE RICE Whole spices: cinnamon stick, cardamom pods, cloves, star anise, salt (a bay leaf is nice, too) Basmati rice FOR THE CRISPY ONIONS Vegetable oil Onion ADDITIONALS Saffron (optional) Warm milk (or water) Ghee (or butter) Chopped cilantro (or cilantro + mint) Ingredient Notes & Smart Swaps Basmati rice: Rinse well (until mostly clear) for fluffier rice. If you have time, soak 20-30 minutes, then drain. Chicken: Thighs stay juicier for dum cooking. Chicken breast works, but it’s easier to dry out. Paprika/chili powder: Paprika is mild. For more authentic color and gentle heat, use Kashmiri chili powder (or do half paprika, half Kashmiri). Saffron: Optional, but it adds that classic biryani aroma. No saffron? Use warm water and skip it. Herbs: Cilantro is great. A little mint takes it up a notch. Equipment & Pot Size Use a heavy-bottomed pot or Dutch oven with a tight-fitting lid . For 1½ cups rice + 1½ pounds chicken , a 5-6 quart pot is ideal so the layers aren’t too deep and the steam circulates evenly. Seal tip: If your lid is loose, lay a clean kitchen towel under the lid (keep edges away from the burner) to help trap steam during the 25-30 minute dum cook. How to Make Biryani - the Recipe Method NOTE: The full recipe steps are listed in the recipe card at the bottom of the post. This is a simple breakdown. First you'll marinate the chicken in a mix of yogurt and warming spices. You can marinate for 2 hours, but you'll get much more flavor penetration if you marinate overnight. Next, par boil the rice in water with the whole spices, just enough to soften the rice a bit, but not cook it all the way through. Drain the rice. Meanwhile, lightly fry thinly sliced onions in oil over medium heat until they start to crisp up and turn golden brown, 10 minutes or so. Bloom the saffron in warm milk or warm water a couple minutes. Set it all aside and we can now make the biryani! First, partially cook the marinated chicken (with the marinade) in a large pot, just a couple minutes per side. Spread the partially cooked rice over the top, then a layer of fried onions, then a bit of fresh chopped cilantro, then drizzle over the saffron mix. Cover the pot and simmer the whole pot for 25-30 minutes, or until the chicken is done and the rice is nice and fluffy. Boom! Done! Your biryani is ready to serve. Easy enough to make, isn't it? Serve it as a flavorful side dish, or make an extra batch and serve it as your main. Sprinkle on lemon juice for a fresh touch of acidity! Recipe Tips & Notes I prefer basmati rice for this, as it stands up nicely to the cooking process and always results in fluffy rice. Marinate the chicken overnight if you can for the most flavor development. Do not remove the lid from the pot while cooking in the final step, as you can affect the texture of the final dish. Serving Biryani Biryani is best served hot, so bring it to the table right from the pot. It’s especially good with something cool and fresh to balance the warm spices. Great sides for chicken biryani include: Raita (a yogurt-based side with vegetables and spices) Kachumber (fresh tomato-cucumber-onion salad) Simple cucumber salad (or cucumber + yogurt) Dal (like dal tadka or any lentil dish) Pickled onions ( quick-pickled red onions are perfect) Roti or naan for scooping You might also enjoy tomato chutne y or mango chutney , which add a bright, tangy note to the meal. Storage & Leftovers Let biryani cool to room temperature, then store it in an airtight container in the refrigerator for up to 4-5 days . To reheat (best texture): Add 1-2 teaspoons water over the rice, cover, and warm on low heat until steamy. This brings the rice back without drying it out. Microwave: Loosely cover, add a small splash of water, and heat in short bursts, fluffing between rounds. Freezing: Freeze biryani in airtight containers or freezer bags for 2-3 months . Thaw overnight in the fridge before reheating. (Note: freezing can soften the rice texture a bit.) Recipe Troubleshooting Rice is mushy: The rice was par-cooked too long. Next time, pull it at 5 minutes max and drain well. Rice is underdone: Don’t stir. Drizzle 2-3 tablespoons hot water around the edges, re-cover, and steam 5 more minutes on low. Onions burned: Lower the heat and pull them at deep golden (they keep browning after you remove them). Chicken seems dry: Thighs help. Also keep the final cook truly low and don’t lift the lid during cooking. Bottom is scorched: Your heat was too high. Use the lowest setting (or a heat diffuser) and keep the pot tightly covered for gentle steaming. FAQs Can I make chicken biryani mild? Yes, use fewer green chilies and stick with paprika (or mild chili powder). Do I have to use saffron? No. It’s optional, but it adds a classic aroma. Can I use chicken breast? You can, but thighs stay juicier. If using breast, don’t overcook during the final steam. How do I keep the rice fluffy? Rinse well, par-cook only briefly, layer gently, and don’t mix before cooking. What’s the best side for biryani? Raita is #1. A simple salad or roti also works great. That's it, my friends. I hope you enjoy your chicken biryani. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up! Did you make this biryani? I’d love to hear how it turned out - please leave a star rating and a quick comment below . Your feedback helps me keep the recipe info and FAQs up to date, tells Google that my readers love it, and helps more spicy food lovers discover Chili Pepper Madness. Thanks! - Mike H. 5 from 8 ratings Leave a Review FOR THE CHICKEN & MARINADE ½ cup plain yogurt 8 garlic cloves minced 1 tablespoon fresh minced ginger 2-3 green chilies chopped (use serrano or other smaller hot chilies, or milder to your preference) 1 tablespoon garam masala 1 tablespoon paprika or use other red chili powder ¼ teaspoon turmeric powder ¼ teaspoon cinnamon ¼ teaspoon cayenne Salt to taste 1.5 pounds skinless boneless chicken thighs .75kg FOR THE RICE 1 small stick cinnamon 5 green cardamom pods 3 whole cloves 2 star anise 1 tablespoon salt or to taste 1 ½ cups basmati rice rinsed FOR THE CRISPY ONIONS ¼ cup vegetable oil 1 large onion thinly sliced ADDITIONALS 2 pinches saffron strands optional 1/4 cup warm milk or use water 1/4 cup ghee or butter melted 1/2 cup chopped cilantro or use a mix of cilantro and mint MARINATE THE CHICKEN. In a large bowl, mix together the yogurt, garlic, ginger, chilies, garam masala, paprika, turmeric, cinnamon, cayenne, and salt until well combined. Add the chicken and mix well. Cover and marinate in the refrigerator at least 2 hours, or overnight for more flavor penetration. PAR COOK THE RICE. Bring 4 cups water to a boil in a large pot. Add cinnamon stick, cardamom pods, star anise, salt and basmati rice. Stir and cook for 5 minutes to par cook the rice. It should be a bit soft, but not cooked all the way through. Drain and set aside. (NOTE: You can pick out the cinnamon stick and pods, or just leave them in.) Heat the oil in a large pot to medium heat. Add the sliced onions and cook for 10-12 minutes or until lightly browned and starting to crisp up. Do not burn. Remove the onions and set aside. Keep pot over medium heat. FOR THE BIRYANI Add the marinated chicken with marinade to the same heated pot. Cook for 1-2 minutes per side to partially cook the chicken. While chicken is cooking, soak the saffron in warm milk or water to bloom. Spread the parcooked rice over the chicken. Add half of the fried onions, then cilantro. Drizzle the saffron mix and melted butter over the top. Do not mix. Reduce heat to low. Cover and cook for 25-30 minutes, or until the chicken is cooked through. Fluff (or mix it all up if you’d like) and serve with remaining crispy onions on top. Goes great with raita, salad, yogurt, roti. You can chop the chicken or cook them whole in the pot, depending on how you want to serve it. Calories: 372 kcal Carbohydrates: 34 g Protein: 20 g Fat: 17 g Saturated Fat: 6 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 6 g Trans Fat: 0.01 g Cholesterol: 97 mg Sodium: 998 mg Potassium: 361 mg Fiber: 2 g Sugar: 2 g Vitamin A: 564 IU Vitamin C: 4 mg Calcium: 60 mg Iron: 2 mg I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media. Cookbook Recommendation If you enjoy Indian cuisine, I recommend the following cookbook, which I used to adapt this recipe. It has a lot of great recipes. The Indian Cooking Course , by Monisha Bharadwaj (affiliate link, my friends!) Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases. NOTE: This recipe was updated on 1/20/26 after more rounds of testing (and great eating!) to include new information, including updated FAQs and troubleshooting information. Reader Interactions 5 from 8 ratings
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You’re in the right place. I’ve eaten plenty of biryani at local Indian restaurants over the years, but there’s something extra satisfying about pulling it off in your own kitchen. And I’ll be honest, I avoided making biryani for years because the steps felt intimidating. Once I finally sat down and tested it, then tested it again (and again), it clicked, and now it’s one of those recipes that builds real confidence once you nail it. Biryani is a spiced rice dish layered with meat or vegetables, and there are countless regional and personal variations. This version is Hyderabadi-inspired and uses a dum-style finish, which simply means the pot is tightly covered and everything finishes by gentle steaming on low heat so the rice stays fluffy and the chicken turns tender. If you’ve been hesitant to try biryani at home, don’t worry, I’ve broken it down with clear steps and success tips to make it approachable. Let’s make biryani. ## Chicken Biryani Recipe Overview This Chicken Biryani is a Hyderabadi-inspired, dum-style one-pot biryani layered with yogurt-marinated chicken thighs, fragrant basmati rice par-cooked with whole spices, crispy onions, saffron milk, and cilantro. The key is par-cooking the rice for 5 minutes, then finishing everything covered on low heat so the rice stays fluffy and the chicken stays tender. Prep: 20 minutes • Cook: 40 minutes • Marinate: 2 hours (or overnight). Serve hot with raita, salad, or roti. ## Chicken Biryani Ingredients The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post. FOR THE CHICKEN & MARINADE - Plain yogurt - Aromatics: fresh garlic, fresh ginger, green chilies (serrano works great - go milder if preferred) - Spices: garam masala, paprika (or Kashmiri chili powder), turmeric, cinnamon, cayenne, salt - Chicken: boneless, skinless chicken thighs (recommended) or chicken breast FOR THE RICE - Whole spices: cinnamon stick, cardamom pods, cloves, star anise, salt (a bay leaf is nice, too) - Basmati rice FOR THE CRISPY ONIONS - Vegetable oil - Onion ADDITIONALS - Saffron (optional) - Warm milk (or water) - Ghee (or butter) - Chopped cilantro (or cilantro + mint) ### Ingredient Notes & Smart Swaps - Basmati rice: Rinse well (until mostly clear) for fluffier rice. If you have time, soak 20-30 minutes, then drain. - Chicken: Thighs stay juicier for dum cooking. Chicken breast works, but it’s easier to dry out. - Paprika/chili powder: Paprika is mild. For more authentic color and gentle heat, use Kashmiri chili powder (or do half paprika, half Kashmiri). - Saffron: Optional, but it adds that classic biryani aroma. No saffron? Use warm water and skip it. - Herbs: Cilantro is great. A little mint takes it up a notch. ## Equipment & Pot Size Use a heavy-bottomed pot or Dutch oven with a tight-fitting lid. For 1½ cups rice + 1½ pounds chicken, a 5-6 quart pot is ideal so the layers aren’t too deep and the steam circulates evenly. Seal tip: If your lid is loose, lay a clean kitchen towel under the lid (keep edges away from the burner) to help trap steam during the 25-30 minute dum cook. ## How to Make Biryani - the Recipe Method NOTE: The full recipe steps are listed in the recipe card at the bottom of the post. This is a simple breakdown. First you'll marinate the chicken in a mix of yogurt and warming spices. You can marinate for 2 hours, but you'll get much more flavor penetration if you marinate overnight. Next, par boil the rice in water with the whole spices, just enough to soften the rice a bit, but not cook it all the way through. Drain the rice. ![Cooked spiced rice in a bowl, and marinating chicken to make Chicken Biryani](https://www.chilipeppermadness.com/wp-content/uploads/2024/10/Chicken-Biryani-Recipe-STEP1-2.jpg) Meanwhile, lightly fry thinly sliced onions in oil over medium heat until they start to crisp up and turn golden brown, 10 minutes or so. Bloom the saffron in warm milk or warm water a couple minutes. Set it all aside and we can now make the biryani\! First, partially cook the marinated chicken (with the marinade) in a large pot, just a couple minutes per side. ![Fried onions on a plate, and cooking the marinated chicken to make Chicken Biryani](https://www.chilipeppermadness.com/wp-content/uploads/2024/10/Chicken-Biryani-Recipe-STEP3-4.jpg) Spread the partially cooked rice over the top, then a layer of fried onions, then a bit of fresh chopped cilantro, then drizzle over the saffron mix. Cover the pot and simmer the whole pot for 25-30 minutes, or until the chicken is done and the rice is nice and fluffy. ![Chicken Biryani fluffed and ready to serve](https://www.chilipeppermadness.com/wp-content/uploads/2024/10/Chicken-Biryani-Recipe-STEP5-6.jpg) Boom! Done\! Your biryani is ready to serve. Easy enough to make, isn't it? Serve it as a flavorful side dish, or make an extra batch and serve it as your main. Sprinkle on lemon juice for a fresh touch of acidity\! ![Mike scooping a serving of Chicken Biryani from the cooking pot](https://www.chilipeppermadness.com/wp-content/uploads/2024/10/Chicken-Biryani-Recipe3.jpg) ## Recipe Tips & Notes - I prefer basmati rice for this, as it stands up nicely to the cooking process and always results in fluffy rice. - Marinate the chicken overnight if you can for the most flavor development. - Do not remove the lid from the pot while cooking in the final step, as you can affect the texture of the final dish. ## Serving Biryani Biryani is best served hot, so bring it to the table right from the pot. It’s especially good with something cool and fresh to balance the warm spices. Great sides for chicken biryani include: - [Raita](https://www.chilipeppermadness.com/recipes/raita/) (a yogurt-based side with vegetables and spices) - Kachumber (fresh tomato-cucumber-onion salad) - [Simple cucumber salad](https://www.chilipeppermadness.com/recipes/asian-cucumber-salad/) (or cucumber + yogurt) - Dal (like dal tadka or any lentil dish) - Pickled onions ([quick-pickled red onions](https://www.chilipeppermadness.com/recipes/pickled-red-onions/) are perfect) - Roti or naan for scooping You might also enjoy [tomato chutne](https://www.chilipeppermadness.com/recipes/green-tomato-chutney/)[y](https://www.chilipeppermadness.com/recipes/tomato-chutney/) or [mango chutney](https://www.chilipeppermadness.com/recipes/mango-chutney/), which add a bright, tangy note to the meal. ## Storage & Leftovers Let biryani cool to room temperature, then store it in an airtight container in the refrigerator for up to 4-5 days. To reheat (best texture): Add 1-2 teaspoons water over the rice, cover, and warm on low heat until steamy. This brings the rice back without drying it out. Microwave: Loosely cover, add a small splash of water, and heat in short bursts, fluffing between rounds. Freezing: Freeze biryani in airtight containers or freezer bags for 2-3 months. Thaw overnight in the fridge before reheating. (Note: freezing can soften the rice texture a bit.) ## Recipe Troubleshooting - Rice is mushy: The rice was par-cooked too long. Next time, pull it at 5 minutes max and drain well. - Rice is underdone: Don’t stir. Drizzle 2-3 tablespoons hot water around the edges, re-cover, and steam 5 more minutes on low. - Onions burned: Lower the heat and pull them at deep golden (they keep browning after you remove them). - Chicken seems dry: Thighs help. Also keep the final cook truly low and don’t lift the lid during cooking. - Bottom is scorched: Your heat was too high. Use the lowest setting (or a heat diffuser) and keep the pot tightly covered for gentle steaming. ## FAQs - Can I make chicken biryani mild? Yes, use fewer green chilies and stick with paprika (or mild chili powder). - Do I have to use saffron? No. It’s optional, but it adds a classic aroma. - Can I use chicken breast? You can, but thighs stay juicier. If using breast, don’t overcook during the final steam. - How do I keep the rice fluffy? Rinse well, par-cook only briefly, layer gently, and don’t mix before cooking. - What’s the best side for biryani? Raita is \#1. A simple salad or roti also works great. That's it, my friends. I hope you enjoy your chicken biryani. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up\! ## Try Some of My Other Popular Recipes - [Chana Masala](https://www.chilipeppermadness.com/recipes/chana-masala/) - [Chicken Tikka Masala](https://www.chilipeppermadness.com/recipes/chicken-tikka-masala/) - [Butter Chicken](https://www.chilipeppermadness.com/recipes/butter-chicken/) - [Chicken Vindaloo](https://www.chilipeppermadness.com/chili-pepper-recipes/chicken/chicken-vindaloo/) - [Massaman Curry](https://www.chilipeppermadness.com/recipes/massaman-curry/) - [Chicken Korma](https://www.chilipeppermadness.com/recipes/chicken-korma/) - [Phaal Curry (Hottest Curry in the World)](https://www.chilipeppermadness.com/recipes/phaal-curry/) - [Mulligatawny Soup](https://www.chilipeppermadness.com/recipes/mulligatawny-soup-recipe/) - [Chicken Karahi (Chicken in Spicy Tomato Curry)](https://www.chilipeppermadness.com/recipes/chicken-karahi/) - See all of my [Curry Recipes](https://www.chilipeppermadness.com/chili-pepper-recipes/curry/) ![Chicken Biryani on a plate, ready to serve](https://www.chilipeppermadness.com/wp-content/uploads/2024/10/Chicken-Biryani-Recipe2.jpg) Did you make this biryani? I’d love to hear how it turned out - please leave a star rating and a quick comment below. Your feedback helps me keep the recipe info and FAQs up to date, tells Google that my readers love it, and helps more spicy food lovers discover Chili Pepper Madness. Thanks! - Mike H. ![Chicken Biryani Recipe](https://www.chilipeppermadness.com/wp-content/uploads/2024/10/Chicken-Biryani-Recipe-SQ-300x300.jpg) [Print](https://www.chilipeppermadness.com/wprm_print/chicken-biryani-recipe) ## Chicken Biryani Recipe Make chicken biryani at home with yogurt-marinated chicken, fragrant basmati rice, crispy onions and saffron. Easy step-by-step dum-style in one pot. [Save Recipe](https://app.grow.me/) [Saved\!](https://app.grow.me/) Course: Main Course Cuisine: Indian Keyword: biryani recipe, chicken biryani, dum biryani Prep Time: 20 minutes minutes Cook Time: 40 minutes minutes Marinating: 2 hours hours Calories: 372kcal Author: [Mike Hultquist](https://www.chilipeppermadness.com/general-content/welcome-to-chili-pepper-madness/) Servings: [8](https://www.chilipeppermadness.com/recipes/biryani/) Tap or hover to scale 5 from 8 ratings [Leave a Review](https://www.chilipeppermadness.com/recipes/biryani/#comments) ### Ingredients #### FOR THE CHICKEN & MARINADE - ½ cup plain yogurt - 8 garlic cloves minced - 1 tablespoon fresh minced ginger - 2-3 green chilies chopped (use serrano or other smaller hot chilies, or milder to your preference) - 1 tablespoon garam masala - 1 tablespoon paprika or use other red chili powder - ¼ teaspoon turmeric powder - ¼ teaspoon cinnamon - ¼ teaspoon cayenne - Salt to taste - 1\.5 pounds skinless boneless chicken thighs .75kg #### FOR THE RICE - 1 small stick cinnamon - 5 green cardamom pods - 3 whole cloves - 2 star anise - 1 tablespoon salt or to taste - 1 ½ cups basmati rice rinsed #### FOR THE CRISPY ONIONS - ¼ cup vegetable oil - 1 large onion thinly sliced #### ADDITIONALS - 2 pinches saffron strands optional - 1/4 cup warm milk or use water - 1/4 cup ghee or butter melted - 1/2 cup chopped cilantro or use a mix of cilantro and mint ### Instructions - MARINATE THE CHICKEN. In a large bowl, mix together the yogurt, garlic, ginger, chilies, garam masala, paprika, turmeric, cinnamon, cayenne, and salt until well combined. - Add the chicken and mix well. Cover and marinate in the refrigerator at least 2 hours, or overnight for more flavor penetration. - PAR COOK THE RICE. Bring 4 cups water to a boil in a large pot. Add cinnamon stick, cardamom pods, star anise, salt and basmati rice. Stir and cook for 5 minutes to par cook the rice. It should be a bit soft, but not cooked all the way through. - Drain and set aside. (NOTE: You can pick out the cinnamon stick and pods, or just leave them in.) - Heat the oil in a large pot to medium heat. Add the sliced onions and cook for 10-12 minutes or until lightly browned and starting to crisp up. Do not burn. - Remove the onions and set aside. Keep pot over medium heat. #### FOR THE BIRYANI - Add the marinated chicken with marinade to the same heated pot. Cook for 1-2 minutes per side to partially cook the chicken. - While chicken is cooking, soak the saffron in warm milk or water to bloom. - Spread the parcooked rice over the chicken. Add half of the fried onions, then cilantro. - Drizzle the saffron mix and melted butter over the top. Do not mix. - Reduce heat to low. Cover and cook for 25-30 minutes, or until the chicken is cooked through. - Fluff (or mix it all up if you’d like) and serve with remaining crispy onions on top. ### Notes - Goes great with raita, salad, yogurt, roti. - You can chop the chicken or cook them whole in the pot, depending on how you want to serve it. ### Nutrition Information Calories: 372kcal Carbohydrates: 34g Protein: 20g Fat: 17g Saturated Fat: 6g Polyunsaturated Fat: 3g Monounsaturated Fat: 6g Trans Fat: 0\.01g Cholesterol: 97mg Sodium: 998mg Potassium: 361mg Fiber: 2g Sugar: 2g Vitamin A: 564IU Vitamin C: 4mg Calcium: 60mg Iron: 2mg ![Chicken Biryani Recipe](https://www.chilipeppermadness.com/wp-content/uploads/2024/10/Chicken-Biryani-Recipe-SQ-150x150.jpg) Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag [@ChiliPepperMadness](https://www.instagram.com/ChiliPepperMadness) on social media. ## Cookbook Recommendation If you enjoy Indian cuisine, I recommend the following cookbook, which I used to adapt this recipe. It has a lot of great recipes. - [The Indian Cooking Course](https://amzn.to/3KCuuTZ), by Monisha Bharadwaj (affiliate link, my friends!) Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases. NOTE: This recipe was updated on 1/20/26 after more rounds of testing (and great eating!) to include new information, including updated FAQs and troubleshooting information. ## Reader Interactions 5 from 8 ratings ### Comments 1. Gerry says April 09, 2026 at 8:41 am Mike, happened to have Boneless Thighs in the fridge. Baryani came along so I made it! Tremendous, great flavor , very comforting. [Reply](https://www.chilipeppermadness.com/recipes/biryani/#comment-100877) - Mike Hultquist says April 09, 2026 at 8:57 am Perfect timing!! Glad you enjoyed it, Gerry! Such a tasty dish. Thanks\! [Reply](https://www.chilipeppermadness.com/recipes/biryani/#comment-100878) 2. Rob H. says April 06, 2026 at 2:06 pm ![5 stars](https://www.chilipeppermadness.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) So awesome! It's a somewhat advanced recipe (lots of ingredients and steps), but the payoff is worth it. Authentic flavour and taste. Couldn't track down saffron but it still turned out delicious. Fed my family for three meals! Don't skip the raita – essential\! [Reply](https://www.chilipeppermadness.com/recipes/biryani/#comment-100822) - Mike Hultquist says April 06, 2026 at 3:05 pm Thanks so much, Rob!! I'm very happy you and your family enjoyed it! Yes, especially with raita. I do appreciate it\! [Reply](https://www.chilipeppermadness.com/recipes/biryani/#comment-100824) 3. Lisa C says February 19, 2026 at 6:31 pm ![5 stars](https://www.chilipeppermadness.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Turned out great. Have made this several times. I always make way more onions than recipe says for Biryani because it really makes the flavorand this is the best dish leftover so I always double it. It is a great recipe. I pair it with Naan bread. [Reply](https://www.chilipeppermadness.com/recipes/biryani/#comment-99850) - Mike H. says February 20, 2026 at 6:06 am Super happy you think so, Lisa. Thank you and enjoy\! [Reply](https://www.chilipeppermadness.com/recipes/biryani/#comment-99863) 4. john marshall says July 13, 2025 at 2:32 am ![5 stars](https://www.chilipeppermadness.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) brill [Reply](https://www.chilipeppermadness.com/recipes/biryani/#comment-95117) 5. Banks says April 06, 2025 at 6:49 pm ![5 stars](https://www.chilipeppermadness.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Had high hopes for this and they were met. Those oily crispy onions really make this dish. Added some cucumber dill raita to cool things off. Delicious\! [Reply](https://www.chilipeppermadness.com/recipes/biryani/#comment-93504) - Mike H. says April 07, 2025 at 3:39 am Great to hear it, Banks. Thank you for the review\! [Reply](https://www.chilipeppermadness.com/recipes/biryani/#comment-93508) 6. Ursula says March 08, 2025 at 3:07 am ![5 stars](https://www.chilipeppermadness.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Delicious! Served this last weekend for visiting family and it was a big hit. Served with Roti [Reply](https://www.chilipeppermadness.com/recipes/biryani/#comment-92961) - Mike Hultquist says March 08, 2025 at 7:26 am Nice!! Thanks, Ursula!\! [Reply](https://www.chilipeppermadness.com/recipes/biryani/#comment-92962) 7. Jeri says January 04, 2025 at 6:36 pm Just made this and it was delicious. Must be getting wimpy in my old age because it was just the right heat. Skipped the saffron step because I couldn’t find my saffron but will definitely make it again with the saffron. [Reply](https://www.chilipeppermadness.com/recipes/biryani/#comment-91817) - Mike Hultquist says January 05, 2025 at 9:13 am Glad you enjoyed it, Jeri\! [Reply](https://www.chilipeppermadness.com/recipes/biryani/#comment-91828) 8. Claire says January 03, 2025 at 3:16 am I know I'm late, but this is very close to the Hyderabadi biryani I remember having as a kid of South Indian origin. I can't imagine an easier, authentic recipe. Thank you\! [Reply](https://www.chilipeppermadness.com/recipes/biryani/#comment-91791) - Mike H. says January 03, 2025 at 6:20 am You are very welcome, Claire - enjoy\! [Reply](https://www.chilipeppermadness.com/recipes/biryani/#comment-91792) 9. Elizabeth says December 14, 2024 at 11:09 am ![5 stars](https://www.chilipeppermadness.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I made this the other day and it was amazing. Thanks for sharing your recipes [Reply](https://www.chilipeppermadness.com/recipes/biryani/#comment-91421) - Mike Hultquist says December 15, 2024 at 2:43 pm Thanks, Elizabeth\! [Reply](https://www.chilipeppermadness.com/recipes/biryani/#comment-91440) 10. Charles Pascual says December 14, 2024 at 1:45 am ![5 stars](https://www.chilipeppermadness.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I made this with chicken breasts 'cause that what I had & cut them into cubes. I didn't cook it at a low enough temp and the chicken turned out a bit overcooked and dry, which is easy to do with breasts (I struggle with "low" on my cooktop - the "low" setting doesn't cook anything so it's a juggling act). But apart from my operator error, the flavors were comparable to biryani I've had in restaurants. The recipe is straight-forward and easily do-able, I followed it as written. Need to work on my temp control the next time. Thanks, Mike. [Reply](https://www.chilipeppermadness.com/recipes/biryani/#comment-91415) - Mike Hultquist says December 15, 2024 at 3:20 pm Thanks, Charles. Yes, each oven introduces a new variable with cooking! Glad you liked the resulting flavors. We really love this dish. [Reply](https://www.chilipeppermadness.com/recipes/biryani/#comment-91451) 11. Diana says October 19, 2024 at 8:04 am ![5 stars](https://www.chilipeppermadness.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I used ground cardamom because that's what I have. (Had to Google the ratio from pod to ground, of course.) Same thing with the cloves. I skipped the anise because I have waaaaay too many spices that I only use once a year, so I didn't want to buy it. Other than that, I used recipe as written. It was delicious. [Reply](https://www.chilipeppermadness.com/recipes/biryani/#comment-90209) - Mike Hultquist says October 19, 2024 at 9:06 am Nice!! Glad you enjoyed it, Diana! We really LOVE his dish. YUM\! [Reply](https://www.chilipeppermadness.com/recipes/biryani/#comment-90214) 12. Yris du Plessis says October 10, 2024 at 2:20 am Hi Mike is this correct? 1\.5 pounds skinless boneless chicken thighs.75kg [Reply](https://www.chilipeppermadness.com/recipes/biryani/#comment-89973) - Mike H. says October 10, 2024 at 3:50 am Hi Yris, yes - 3/4 kg. [Reply](https://www.chilipeppermadness.com/recipes/biryani/#comment-89984) 13. Bill says October 09, 2024 at 11:02 am A serious question, Mike: I have frequently seen recipes calling for X number of cardamom pods. I have typically removed the seed from the pods and just cooked with them. Is there an advantage to leaving the seeds in the pods? Do the pods add flavor? Thanks. Bill [Reply](https://www.chilipeppermadness.com/recipes/biryani/#comment-89965) - Mike H. says October 10, 2024 at 3:36 am Hi, Bill. Whether to leave the seeds in the pods or remove them depends on the specific requirements of your recipe and the desired flavor intensity. Leaving the seeds in the pods is excellent for controlled flavor infusion in long-cooked dishes. Removing and grinding the seeds offers a more intense and immediate flavor, perfect for quick-cooking recipes or baking. So you can tailor it to your preference really. [Reply](https://www.chilipeppermadness.com/recipes/biryani/#comment-89977) ## Primary Sidebar ![](https://www.chilipeppermadness.com/wp-content/uploads/2022/04/MikeHultquist-Author-Photo-600x600-1.jpg) Welcome to Chili Pepper Madness\! Here you will find easy-to-follow recipes for the every day home cook, tried, tested, and spiced up just how we like it! Say goodbye to bland and boring food. Let’s get cooking\! 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Readable Markdown	This homemade biryani is layered with tender chicken, fluffy rice, and fragrant spices all in one pot, a delicious, comforting dish the family will love. ![A hearty helping of Chicken Biryani on a serving plate](https://www.chilipeppermadness.com/wp-content/uploads/2024/10/Chicken-Biryani-Recipe1.jpg) Looking for a delicious, comforting Chicken Biryani loaded with warming spices that you can make at home? You’re in the right place. I’ve eaten plenty of biryani at local Indian restaurants over the years, but there’s something extra satisfying about pulling it off in your own kitchen. And I’ll be honest, I avoided making biryani for years because the steps felt intimidating. Once I finally sat down and tested it, then tested it again (and again), it clicked, and now it’s one of those recipes that builds real confidence once you nail it. Biryani is a spiced rice dish layered with meat or vegetables, and there are countless regional and personal variations. This version is Hyderabadi-inspired and uses a dum-style finish, which simply means the pot is tightly covered and everything finishes by gentle steaming on low heat so the rice stays fluffy and the chicken turns tender. If you’ve been hesitant to try biryani at home, don’t worry, I’ve broken it down with clear steps and success tips to make it approachable. Let’s make biryani. ## Chicken Biryani Recipe Overview This Chicken Biryani is a Hyderabadi-inspired, dum-style one-pot biryani layered with yogurt-marinated chicken thighs, fragrant basmati rice par-cooked with whole spices, crispy onions, saffron milk, and cilantro. The key is par-cooking the rice for 5 minutes, then finishing everything covered on low heat so the rice stays fluffy and the chicken stays tender. Prep: 20 minutes • Cook: 40 minutes • Marinate: 2 hours (or overnight). Serve hot with raita, salad, or roti. ## Chicken Biryani Ingredients The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post. FOR THE CHICKEN & MARINADE - Plain yogurt - Aromatics: fresh garlic, fresh ginger, green chilies (serrano works great - go milder if preferred) - Spices: garam masala, paprika (or Kashmiri chili powder), turmeric, cinnamon, cayenne, salt - Chicken: boneless, skinless chicken thighs (recommended) or chicken breast FOR THE RICE - Whole spices: cinnamon stick, cardamom pods, cloves, star anise, salt (a bay leaf is nice, too) - Basmati rice FOR THE CRISPY ONIONS - Vegetable oil - Onion ADDITIONALS - Saffron (optional) - Warm milk (or water) - Ghee (or butter) - Chopped cilantro (or cilantro + mint) ### Ingredient Notes & Smart Swaps - Basmati rice: Rinse well (until mostly clear) for fluffier rice. If you have time, soak 20-30 minutes, then drain. - Chicken: Thighs stay juicier for dum cooking. Chicken breast works, but it’s easier to dry out. - Paprika/chili powder: Paprika is mild. For more authentic color and gentle heat, use Kashmiri chili powder (or do half paprika, half Kashmiri). - Saffron: Optional, but it adds that classic biryani aroma. No saffron? Use warm water and skip it. - Herbs: Cilantro is great. A little mint takes it up a notch. ## Equipment & Pot Size Use a heavy-bottomed pot or Dutch oven with a tight-fitting lid. For 1½ cups rice + 1½ pounds chicken, a 5-6 quart pot is ideal so the layers aren’t too deep and the steam circulates evenly. Seal tip: If your lid is loose, lay a clean kitchen towel under the lid (keep edges away from the burner) to help trap steam during the 25-30 minute dum cook. ## How to Make Biryani - the Recipe Method NOTE: The full recipe steps are listed in the recipe card at the bottom of the post. This is a simple breakdown. First you'll marinate the chicken in a mix of yogurt and warming spices. You can marinate for 2 hours, but you'll get much more flavor penetration if you marinate overnight. Next, par boil the rice in water with the whole spices, just enough to soften the rice a bit, but not cook it all the way through. Drain the rice. ![Cooked spiced rice in a bowl, and marinating chicken to make Chicken Biryani](https://www.chilipeppermadness.com/wp-content/uploads/2024/10/Chicken-Biryani-Recipe-STEP1-2.jpg) Meanwhile, lightly fry thinly sliced onions in oil over medium heat until they start to crisp up and turn golden brown, 10 minutes or so. Bloom the saffron in warm milk or warm water a couple minutes. Set it all aside and we can now make the biryani\! First, partially cook the marinated chicken (with the marinade) in a large pot, just a couple minutes per side. ![Fried onions on a plate, and cooking the marinated chicken to make Chicken Biryani](https://www.chilipeppermadness.com/wp-content/uploads/2024/10/Chicken-Biryani-Recipe-STEP3-4.jpg) Spread the partially cooked rice over the top, then a layer of fried onions, then a bit of fresh chopped cilantro, then drizzle over the saffron mix. Cover the pot and simmer the whole pot for 25-30 minutes, or until the chicken is done and the rice is nice and fluffy. ![Chicken Biryani fluffed and ready to serve](https://www.chilipeppermadness.com/wp-content/uploads/2024/10/Chicken-Biryani-Recipe-STEP5-6.jpg) Boom! Done\! Your biryani is ready to serve. Easy enough to make, isn't it? Serve it as a flavorful side dish, or make an extra batch and serve it as your main. Sprinkle on lemon juice for a fresh touch of acidity\! ![Mike scooping a serving of Chicken Biryani from the cooking pot](https://www.chilipeppermadness.com/wp-content/uploads/2024/10/Chicken-Biryani-Recipe3.jpg) ## Recipe Tips & Notes - I prefer basmati rice for this, as it stands up nicely to the cooking process and always results in fluffy rice. - Marinate the chicken overnight if you can for the most flavor development. - Do not remove the lid from the pot while cooking in the final step, as you can affect the texture of the final dish. ## Serving Biryani Biryani is best served hot, so bring it to the table right from the pot. It’s especially good with something cool and fresh to balance the warm spices. Great sides for chicken biryani include: - [Raita](https://www.chilipeppermadness.com/recipes/raita/) (a yogurt-based side with vegetables and spices) - Kachumber (fresh tomato-cucumber-onion salad) - [Simple cucumber salad](https://www.chilipeppermadness.com/recipes/asian-cucumber-salad/) (or cucumber + yogurt) - Dal (like dal tadka or any lentil dish) - Pickled onions ([quick-pickled red onions](https://www.chilipeppermadness.com/recipes/pickled-red-onions/) are perfect) - Roti or naan for scooping You might also enjoy [tomato chutne](https://www.chilipeppermadness.com/recipes/green-tomato-chutney/)[y](https://www.chilipeppermadness.com/recipes/tomato-chutney/) or [mango chutney](https://www.chilipeppermadness.com/recipes/mango-chutney/), which add a bright, tangy note to the meal. ## Storage & Leftovers Let biryani cool to room temperature, then store it in an airtight container in the refrigerator for up to 4-5 days. To reheat (best texture): Add 1-2 teaspoons water over the rice, cover, and warm on low heat until steamy. This brings the rice back without drying it out. Microwave: Loosely cover, add a small splash of water, and heat in short bursts, fluffing between rounds. Freezing: Freeze biryani in airtight containers or freezer bags for 2-3 months. Thaw overnight in the fridge before reheating. (Note: freezing can soften the rice texture a bit.) ## Recipe Troubleshooting - Rice is mushy: The rice was par-cooked too long. Next time, pull it at 5 minutes max and drain well. - Rice is underdone: Don’t stir. Drizzle 2-3 tablespoons hot water around the edges, re-cover, and steam 5 more minutes on low. - Onions burned: Lower the heat and pull them at deep golden (they keep browning after you remove them). - Chicken seems dry: Thighs help. Also keep the final cook truly low and don’t lift the lid during cooking. - Bottom is scorched: Your heat was too high. Use the lowest setting (or a heat diffuser) and keep the pot tightly covered for gentle steaming. ## FAQs - Can I make chicken biryani mild? Yes, use fewer green chilies and stick with paprika (or mild chili powder). - Do I have to use saffron? No. It’s optional, but it adds a classic aroma. - Can I use chicken breast? You can, but thighs stay juicier. If using breast, don’t overcook during the final steam. - How do I keep the rice fluffy? Rinse well, par-cook only briefly, layer gently, and don’t mix before cooking. - What’s the best side for biryani? Raita is \#1. A simple salad or roti also works great. That's it, my friends. I hope you enjoy your chicken biryani. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up\! ![Chicken Biryani on a plate, ready to serve](https://www.chilipeppermadness.com/wp-content/uploads/2024/10/Chicken-Biryani-Recipe2.jpg) Did you make this biryani? I’d love to hear how it turned out - please leave a star rating and a quick comment below. Your feedback helps me keep the recipe info and FAQs up to date, tells Google that my readers love it, and helps more spicy food lovers discover Chili Pepper Madness. Thanks! - Mike H. ![Chicken Biryani Recipe](https://www.chilipeppermadness.com/wp-content/uploads/2024/10/Chicken-Biryani-Recipe-SQ-300x300.jpg) 5 from 8 ratings [Leave a Review](https://www.chilipeppermadness.com/recipes/biryani/#comments) #### FOR THE CHICKEN & MARINADE - ½ cup plain yogurt - 8 garlic cloves minced - 1 tablespoon fresh minced ginger - 2-3 green chilies chopped (use serrano or other smaller hot chilies, or milder to your preference) - 1 tablespoon garam masala - 1 tablespoon paprika or use other red chili powder - ¼ teaspoon turmeric powder - ¼ teaspoon cinnamon - ¼ teaspoon cayenne - Salt to taste - 1\.5 pounds skinless boneless chicken thighs .75kg #### FOR THE RICE - 1 small stick cinnamon - 5 green cardamom pods - 3 whole cloves - 2 star anise - 1 tablespoon salt or to taste - 1 ½ cups basmati rice rinsed #### FOR THE CRISPY ONIONS - ¼ cup vegetable oil - 1 large onion thinly sliced #### ADDITIONALS - 2 pinches saffron strands optional - 1/4 cup warm milk or use water - 1/4 cup ghee or butter melted - 1/2 cup chopped cilantro or use a mix of cilantro and mint - MARINATE THE CHICKEN. In a large bowl, mix together the yogurt, garlic, ginger, chilies, garam masala, paprika, turmeric, cinnamon, cayenne, and salt until well combined. - Add the chicken and mix well. Cover and marinate in the refrigerator at least 2 hours, or overnight for more flavor penetration. - PAR COOK THE RICE. Bring 4 cups water to a boil in a large pot. Add cinnamon stick, cardamom pods, star anise, salt and basmati rice. Stir and cook for 5 minutes to par cook the rice. It should be a bit soft, but not cooked all the way through. - Drain and set aside. (NOTE: You can pick out the cinnamon stick and pods, or just leave them in.) - Heat the oil in a large pot to medium heat. Add the sliced onions and cook for 10-12 minutes or until lightly browned and starting to crisp up. Do not burn. - Remove the onions and set aside. Keep pot over medium heat. #### FOR THE BIRYANI - Add the marinated chicken with marinade to the same heated pot. Cook for 1-2 minutes per side to partially cook the chicken. - While chicken is cooking, soak the saffron in warm milk or water to bloom. - Spread the parcooked rice over the chicken. Add half of the fried onions, then cilantro. - Drizzle the saffron mix and melted butter over the top. Do not mix. - Reduce heat to low. Cover and cook for 25-30 minutes, or until the chicken is cooked through. - Fluff (or mix it all up if you’d like) and serve with remaining crispy onions on top. - Goes great with raita, salad, yogurt, roti. - You can chop the chicken or cook them whole in the pot, depending on how you want to serve it. Calories: 372kcal Carbohydrates: 34g Protein: 20g Fat: 17g Saturated Fat: 6g Polyunsaturated Fat: 3g Monounsaturated Fat: 6g Trans Fat: 0\.01g Cholesterol: 97mg Sodium: 998mg Potassium: 361mg Fiber: 2g Sugar: 2g Vitamin A: 564IU Vitamin C: 4mg Calcium: 60mg Iron: 2mg ![Chicken Biryani Recipe](https://www.chilipeppermadness.com/wp-content/uploads/2024/10/Chicken-Biryani-Recipe-SQ-150x150.jpg) I love hearing how you like it and how you made it your own. Leave a comment below and tag [@ChiliPepperMadness](https://www.instagram.com/ChiliPepperMadness) on social media. ## Cookbook Recommendation If you enjoy Indian cuisine, I recommend the following cookbook, which I used to adapt this recipe. It has a lot of great recipes. - [The Indian Cooking Course](https://amzn.to/3KCuuTZ), by Monisha Bharadwaj (affiliate link, my friends!) Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases. NOTE: This recipe was updated on 1/20/26 after more rounds of testing (and great eating!) to include new information, including updated FAQs and troubleshooting information. ## Reader Interactions 5 from 8 ratings
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