🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 31 (from laksa193)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa031.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.thespruceeats.com/chicken-biryani-recipe-7367850\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.thespruceeats.com/chicken-biryani-recipe-7367850\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.thespruceeats.com\/chicken-biryani-recipe-7367850","crawl_time":1774767874,"first_indexed_time":1683334411,"http_code":200,"src_unparsed":"com,thespruceeats!www,\/chicken-biryani-recipe-7367850 s443","src_root_hash":"16553495538597850831","history_drop_reason":null,"meta_title":"Chicken Biryani Recipe","meta_descriptions":["In this fragrant biryani, tender yogurt-marinated chicken is layered with basmati rice, tempered spices, and saffron to create a beautifully complex rice dish."],"attrs_boilerpipe_text":"51 ratings\nTender, yogurt-marinated chicken cooks with basmati rice for deep-layered flavor.\nSpices like cumin, coriander, and garam masala create a complex, aromatic profile.\nThe biryani finishes in the oven, making layering and final cooking nearly hands-off.\nWhen it comes to biryani, there is no such a thing as one variety. The Indian subcontinent serves up different versions depending on which country you’re eating it in, for an Indian biryani is different from one in Pakistan, and that’s different from one in Bangladesh.\nWhat Is a Biryani?\nA few characteristics tie most biryanis together. First, spices are always used to marinate or cook the protein. Second, in biryani rice is paired with a protein or vegetables, either goat, lamb, chicken, seafood, paneer, potatoes, or even chickpeas and tempeh. Finally, a biryani is always cooked in multiple layers and finished in a closed vessel in its own steam. This is also known as “dum” cooking. \nEven within India, a biryani from the northern regions is drastically different from what you’ll find in the southernmost tip of the country. To try to sum up biryani neatly, it is a layered rice-based dish containing marinated pieces of protein or vegetables. But even then there is one variety of biryani from Kerala that uses no rice, and instead has meat cooked with tapioca or\ncassava root\n.\nThis is all to say that every corner of India showcases a variety of biryanis, but in principle it’s mainly rice and meat with several vegetarian iterations. \nThe Biryani With One Thousand Faces\nWhile all varieties of biryani are important, a few are more popular than others. Lucknowi biryani falls under the Awadhi style of cooking (Awadhs were a branch of Mughals). This variety of biryani is fragrant but the flavors are subtle and nuanced.\nThe Kolkata style of biryani belongs to West Bengal and was learnt from the Muslim royals around 1856, when the last Nawab of Oudh, Wajid Ali Shah, was dethroned by the British and exiled to Kolkata during the reign of Queen Victoria. What separates it from the original Mughal biryani is the addition of potatoes. This is to say that each region in India has its own “signature” biryani. \nThis biryani is a simple chicken-based version that I learned and adapted from an Indian Muslim friend. While it has the richness of Indian spices, it isn’t as subtle as the Lucknowi variety, nor is it as robust as the South Indian version. You’ll find your sweet spot with my versatile chicken biryani.\nTips for Making Chicken Biryani\nServe it layered\n— Do not mix up the rice with chicken while serving, simply serve it in a layered form. \nWhere to find biryani masala\n— Biryani masala can be found at most Indian markets. Some blends contain salt. If so, omit the additional salt from the chicken marinade.\nWhat kind of chilli powder to use\n— For the red chilli powder, look for an Indian red chilli powder (they are often simply labeled “red chilli powder” in Indian markets). In a pinch, unsmoked paprika can be used. Do not use American-style chili powder (the blend of spices used in making American meat and bean chili). Keep in mind that red chilli powders can vary a lot in heat level, so taste a smidge by itself to see how spicy it is, and adjust the amount used in the recipe accordingly.\nCooking the rice\n— After par-cooking the rice, it should still have a little bite to it. It will finish steaming with the chicken and during that time will pick up the fragrant aroma of the spices the chicken was cooked with.\nNever Lose a Recipe Again!\nLove a Spruce Eats recipe?\nWith MyRecipes, your personal home for recipes\n, easily save and organize your favorites, plus thousands more, in one convenient place.\n“Chicken Biryani is a layered chicken and rice dish full of Indian flavors and spices. The savory chicken mixture, fragrant basmati rice, and rich spices come together with fresh cilantro and mint to create a flavorful one pot meal.” —\nJoan Velush\nKeep Screen Awake\n4\nboneless skinless chicken thighs\n(\n1 1\/4 to 1 1\/2\npounds\n), cut into 1-inch cubes\n3\/4\ncup\nplain yogurt\n2\ntablespoons\nginger-garlic paste\n, or 1 tablespoon minced fresh ginger plus 1 tablespoon minced garlic\n2\ntablespoons\nfresh\nlemon juice\n(from 1 lemon) \n1 1\/2\ntablespoons\nbiryani masala\n, preferably salt-free\n1\ntablespoon\nground coriander\n1\ntablespoon\nground cumin\n1\/2 to 1\nteaspoon\nred\nchilli powder\n, depending on your spice tolerance\n1\ngreen chilli, such as\nserrano\n, minced\n1\/2\nteaspoon\nground turmeric\n1 1\/2\nteaspoons\nfine\nsalt\n, divided\n1\npinch\nsaffron threads\n5\ntablespoons\nmilk\n2\ncups\nbasmati rice\n2\ntablespoons\nghee\n2\nteaspoons\ncumin seeds\n2\nbay leaves\n8\npeppercorns\n1\n(2-inch)\ncinnamon stick\n1\/2\ncup\nF\nrench-fried onions\n, or store-bought fried shallots, divided\n1\nR\noma tomato\n, grated\n1\ntablespoon\ngaram masala\n, store-bought or\nhomemade\n1\/4\ncup\ncilantro leaves\n, finely chopped\n1\/3\ncup\nmint leaves\n, finely chopped\nGather the ingredients.\nThe Spruce Eats \/ Bahareh Niati\nMix the chicken with the yogurt, ginger-garlic paste, lemon juice, biryani masala, coriander, cumin, red chilli powder, green chilli, turmeric, and 1\/2 teaspoon of the salt (only add salt if your biryani masala is salt-free) in a large bowl. Coat the chicken in the ingredients well and allow the meat to marinate, covered and refrigerated, for at least 2 hours or overnight.\nThe Spruce Eats \/ Bahareh Niati\nPreheat the oven to 325 F. Combine the saffron and milk in a small bowl and let steep while you prepare the biryani.\nThe Spruce Eats \/ Bahareh Niati\nPlace the rice in a medium bowl and add cool water to cover. Let soak while you cook the biryani.\nThe Spruce Eats \/ Bahareh Niati\nIn a deep, heavy-bottomed cooking vessel such as a Dutch oven, heat the ghee over medium until shimmering and add the cumin seeds, bay leaves, peppercorns, and cinnamon stick. Cook, stirring constantly, until the spices become fragrant and darken slightly, about 1 minute.\nThe Spruce Eats \/ Bahareh Niati\nAdd 1\/4 cup of the fried onions and the tomato and cook this mixture for 3 to 4 minutes or until the tomato turns jammy.\nThe Spruce Eats \/ Bahareh Niati\nAdd the chicken along with the marinade and cook, stirring occasionally, until the chicken loses its raw color and is almost cooked through, 12 to 15 minutes. Add the garam masala and stir well.\nThe Spruce Eats \/ Bahareh Niati\nWhile the chicken is cooking, heat 5 cups of water and the remaining 1 teaspoon salt in a medium saucepan and allow it to reach a rolling boil. Drain the soaked rice in a fine mesh sieve.\nThe Spruce Eats \/ Bahareh Niati\nAdd the drained rice to the boiling water and cook for 5 to 6 minutes on medium heat, until al dente. Do not fully cook the rice. Drain the rice in a colander or strainer and keep aside.\nThe Spruce Eats \/ Bahareh Niati\nOnce the chicken is almost cooked, top it with the par-boiled rice rice, making sure to cover the meat fully. At this point, the rice and chicken both are semi-cooked and only have a few minutes further to go.\nThe Spruce Eats \/ Bahareh Niati\nTop the rice with the remaining 1\/4 cup fried onions and drizzle the biryani with the saffron-milk mixture.\nThe Spruce Eats \/ Bahareh Niati\nCover the cooking vessel, transfer it to the preheated oven, and allow it to cook for about 10 minutes or until the rice is tender. Garnish with the cilantro and mint leaves.\nThe Spruce Eats \/ Bahareh Niati\nHow to Store Leftover Biryani\nRefrigerate leftover biryani in in an airtight container for up to 4 days. \nRecipe Variation\nYou can replace the chicken with cubed paneer or waxy potatoes for a vegetarian version of the dish. Marinate them in the same way as the meat and add to your biryani. Cooking time will vary for each protein, so consider it done once tender.\nNutrition Facts\n(per serving)\n351\nCalories\n16g\nFat\n28g\nCarbs\n26g\nProtein\n×\nNutrition Facts\nServings: 4\nto 6\nAmount per serving\nCalories\n351\n% Daily Value*\nTotal Fat\n16g\n21%\nSaturated Fat 6g\n29%\nCholesterol\n117mg\n39%\nSodium\n872mg\n38%\nTotal Carbohydrate\n28g\n10%\nDietary Fiber 3g\n10%\nTotal Sugars 4g\nProtein\n26g\nVitamin C 7mg\n37%\nCalcium 144mg\n11%\nIron 4mg\n25%\nPotassium 561mg\n12%\n*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.\n(Nutrition information is calculated using an ingredient database and should be considered an estimate.)\nRate This Recipe\nI don't like this at all.\nIt's not the worst.\nSure, this will do.\nI'm a fan—would recommend.\nAmazing! I love it!\nThanks for your rating!","attrs_markdown":"[Skip to Content](https:\/\/www.thespruceeats.com\/chicken-biryani-recipe-7367850#skip-to-content)\n\nbutton\n\nbutton\n\n[My Saves](https:\/\/www.myrecipes.com\/)\n\n- [Recipes](https:\/\/www.thespruceeats.com\/by-course-4162151)\n  - [Breakfast & Brunch](https:\/\/www.thespruceeats.com\/breakfast-brunch-4162826)\n  - [Lunch](https:\/\/www.thespruceeats.com\/lunch-4162818)\n  - [Appetizers & Snacks](https:\/\/www.thespruceeats.com\/appetizers-snacks-4162810)\n  - [Dinner](https:\/\/www.thespruceeats.com\/dinner-4162806)\n  - [Desserts](https:\/\/www.thespruceeats.com\/dessert-4162795)\n  - [Side Dishes](https:\/\/www.thespruceeats.com\/side-dishes-4162722)\n  - [Breads](https:\/\/www.thespruceeats.com\/breads-4162750)\n  - [Cocktails](https:\/\/www.thespruceeats.com\/cocktails-4162707)\n  - [View all](https:\/\/www.thespruceeats.com\/by-course-4162151)\n- [By Region](https:\/\/www.thespruceeats.com\/food-by-region-4162676)\n  - [American Food](https:\/\/www.thespruceeats.com\/american-4162675)\n  - 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Save your favorites on MyRecipes for free](https:\/\/www.myrecipes.com\/authentication\/login?regSource=zili5p&isMyrecipes=true&utm_source=thespruceeats&utm_medium=sitewidebanner)\n\n- [Recipes By Course](https:\/\/www.thespruceeats.com\/by-course-4162151)\n- [Dinner](https:\/\/www.thespruceeats.com\/dinner-4162806)\n- [Chicken Mains](https:\/\/www.thespruceeats.com\/chicken-dishes-4162802)\n# Chicken Biryani\nBy\n\n[Sonal Ved](https:\/\/www.thespruceeats.com\/sonal-ved-7099821)\n\n![Sonal Ved, portrait]()\n\n![Sonal Ved, portrait](https:\/\/www.thespruceeats.com\/thmb\/JgVS68pILgR4KxfPzQQobvd4zJc=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Passportimage-SonalVed-bcc3ebd1f7b6459cab31c6663d3910d5.jpg)\n\n[Sonal Ved](https:\/\/www.thespruceeats.com\/sonal-ved-7099821)\n\nSonal Ved is a Mumbai, India-based writer and digital editor.\n\nLearn about The Spruce Eats' [Editorial Process](https:\/\/www.thespruceeats.com\/about-us-4776236#toc-editorial-guidelines)\n\nUpdated on 11\/12\/25\n\nTested by [Joan Velush](https:\/\/www.thespruceeats.com\/joan-velush-5323136)\n\n(51)\n\nSave\n\n[Write a Review](https:\/\/www.thespruceeats.com\/chicken-biryani-recipe-7367850)\n\nClose\n\n![Chicken Biryani](https:\/\/www.thespruceeats.com\/thmb\/XDBL9gA6A6nYWUdsRZ3QwH084rk=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SES-chicken-biryani-recipe-7367850-hero-A-ed211926bb0e4ca1be510695c15ce111.jpg)\n\n![Chicken Biryani](https:\/\/www.thespruceeats.com\/thmb\/XDBL9gA6A6nYWUdsRZ3QwH084rk=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SES-chicken-biryani-recipe-7367850-hero-A-ed211926bb0e4ca1be510695c15ce111.jpg)\n\nThe Spruce Eats \/ Bahareh Niati\n\nPrep:  30 mins\n\nCook:  30 mins\n\nMarination Time:  2 hrs\n\nTotal:  3 hrs\n\nServings:  4 to 6 servings\n\nYield:  2 quarts\n\n51 ratings\n\nWrite a Review\n\n[Add a comment](https:\/\/www.thespruceeats.com\/chicken-biryani-recipe-7367850)\n\nSaveRecipe\n\n- Tender, yogurt-marinated chicken cooks with basmati rice for deep-layered flavor.\n- Spices like cumin, coriander, and garam masala create a complex, aromatic profile.\n- The biryani finishes in the oven, making layering and final cooking nearly hands-off.\n\nWhen it comes to biryani, there is no such a thing as one variety. The Indian subcontinent serves up different versions depending on which country you’re eating it in, for an Indian biryani is different from one in Pakistan, and that’s different from one in Bangladesh.\n\n## What Is a Biryani?\nA few characteristics tie most biryanis together. First, spices are always used to marinate or cook the protein. Second, in biryani rice is paired with a protein or vegetables, either goat, lamb, chicken, seafood, paneer, potatoes, or even chickpeas and tempeh. Finally, a biryani is always cooked in multiple layers and finished in a closed vessel in its own steam. This is also known as “dum” cooking.\n\nEven within India, a biryani from the northern regions is drastically different from what you’ll find in the southernmost tip of the country. To try to sum up biryani neatly, it is a layered rice-based dish containing marinated pieces of protein or vegetables. But even then there is one variety of biryani from Kerala that uses no rice, and instead has meat cooked with tapioca or [cassava root](https:\/\/www.thespruceeats.com\/introduction-to-cassava-yuca-2138084).\n\nThis is all to say that every corner of India showcases a variety of biryanis, but in principle it’s mainly rice and meat with several vegetarian iterations.\n\n## The Biryani With One Thousand Faces\nWhile all varieties of biryani are important, a few are more popular than others. Lucknowi biryani falls under the Awadhi style of cooking (Awadhs were a branch of Mughals). This variety of biryani is fragrant but the flavors are subtle and nuanced.\n\nThe Kolkata style of biryani belongs to West Bengal and was learnt from the Muslim royals around 1856, when the last Nawab of Oudh, Wajid Ali Shah, was dethroned by the British and exiled to Kolkata during the reign of Queen Victoria. What separates it from the original Mughal biryani is the addition of potatoes. This is to say that each region in India has its own “signature” biryani.\n\nThis biryani is a simple chicken-based version that I learned and adapted from an Indian Muslim friend. While it has the richness of Indian spices, it isn’t as subtle as the Lucknowi variety, nor is it as robust as the South Indian version. You’ll find your sweet spot with my versatile chicken biryani.\n\n## Tips for Making Chicken Biryani\n- **Serve it layered** — Do not mix up the rice with chicken while serving, simply serve it in a layered form.\n- **Where to find biryani masala** — Biryani masala can be found at most Indian markets. Some blends contain salt. If so, omit the additional salt from the chicken marinade.\n- **What kind of chilli powder to use** — For the red chilli powder, look for an Indian red chilli powder (they are often simply labeled “red chilli powder” in Indian markets). In a pinch, unsmoked paprika can be used. Do not use American-style chili powder (the blend of spices used in making American meat and bean chili). Keep in mind that red chilli powders can vary a lot in heat level, so taste a smidge by itself to see how spicy it is, and adjust the amount used in the recipe accordingly.\n- **Cooking the rice** — After par-cooking the rice, it should still have a little bite to it. It will finish steaming with the chicken and during that time will pick up the fragrant aroma of the spices the chicken was cooked with.\n\n### Never Lose a Recipe Again\\!\nLove a Spruce Eats recipe? [With MyRecipes, your personal home for recipes](https:\/\/www.myrecipes.com\/authentication\/login?regSource=12cxnj&isMyrecipes=true&utm_source=thespruceeats&utm_medium=editorial), easily save and organize your favorites, plus thousands more, in one convenient place.\n\n“Chicken Biryani is a layered chicken and rice dish full of Indian flavors and spices. The savory chicken mixture, fragrant basmati rice, and rich spices come together with fresh cilantro and mint to create a flavorful one pot meal.” —[Joan Velush](https:\/\/www.thespruceeats.com\/joan-velush-5323136)\n\n![Rice with spiced chicken and cilantro garnish](https:\/\/www.thespruceeats.com\/thmb\/W2Nu-hWGufJi_Mhcqkl2OfgNTjg=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/ChickenBiryani-aded011b8fcb44c3a93ea0c88e7b9c66.jpeg)\n\n![Rice with spiced chicken and cilantro garnish](https:\/\/www.thespruceeats.com\/thmb\/W2Nu-hWGufJi_Mhcqkl2OfgNTjg=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/ChickenBiryani-aded011b8fcb44c3a93ea0c88e7b9c66.jpeg)\n\nA Note From Our Recipe Tester\n\nKeep Screen Awake\n\n## Ingredients\n- 4 boneless skinless chicken thighs (1 1\/4 to 1 1\/2 pounds), cut into 1-inch cubes\n- 3\/4 cup plain yogurt\n- 2 tablespoons ginger-garlic paste, or 1 tablespoon minced fresh ginger plus 1 tablespoon minced garlic\n- 2 tablespoons fresh lemon juice (from 1 lemon)\n- 1 1\/2 tablespoons biryani masala, preferably salt-free\n- 1 tablespoon ground coriander\n- 1 tablespoon ground cumin\n- 1\/2 to 1 teaspoon red chilli powder, depending on your spice tolerance\n- 1 green chilli, such as serrano, minced\n- 1\/2 teaspoon ground turmeric\n- 1 1\/2 teaspoons fine salt, divided\n- 1 pinch saffron threads\n- 5 tablespoons milk\n- 2 cups basmati rice\n- 2 tablespoons ghee\n- 2 teaspoons cumin seeds\n- 2 bay leaves\n- 8 peppercorns\n- 1 (2-inch) cinnamon stick\n- 1\/2 cup French-fried onions, or store-bought fried shallots, divided\n- 1 Roma tomato, grated\n- 1 tablespoon garam masala, store-bought or [homemade](https:\/\/www.thespruceeats.com\/garam-masala-the-magic-spice-1957585)\n- 1\/4 cup cilantro leaves, finely chopped\n- 1\/3 cup mint leaves, finely chopped\n\n## Steps to Make It\n1. Gather the ingredients.\n   ![Ingredients to make chicken biryani](https:\/\/www.thespruceeats.com\/thmb\/m2UIyxLX1Vbq6aeTSDVdu3fDTxQ=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SES-chicken-biryani-recipe-7367850-step-01-2f007ac03e5d48709f985962b31155c6.jpg)\n   \n   ![Ingredients to make chicken biryani](https:\/\/www.thespruceeats.com\/thmb\/m2UIyxLX1Vbq6aeTSDVdu3fDTxQ=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SES-chicken-biryani-recipe-7367850-step-01-2f007ac03e5d48709f985962b31155c6.jpg)\n   \n   The Spruce Eats \/ Bahareh Niati\n2. Mix the chicken with the yogurt, ginger-garlic paste, lemon juice, biryani masala, coriander, cumin, red chilli powder, green chilli, turmeric, and 1\/2 teaspoon of the salt (only add salt if your biryani masala is salt-free) in a large bowl. Coat the chicken in the ingredients well and allow the meat to marinate, covered and refrigerated, for at least 2 hours or overnight.\n   ![A large bowl of chicken thigh meat marinating in chicken with the yogurt, ginger-garlic paste, lemon juice, biryani masala, coriander, cumin, red chilli powder, green chilli, turmeric, and salt](https:\/\/www.thespruceeats.com\/thmb\/xAZSFKenM-zqAwl6vDiFK8TOUJU=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SES-chicken-biryani-recipe-7367850-step-02-acf8f76cb3924b45a08e85b85f72359a.jpg)\n   \n   ![A large bowl of chicken thigh meat marinating in chicken with the yogurt, ginger-garlic paste, lemon juice, biryani masala, coriander, cumin, red chilli powder, green chilli, turmeric, and salt](https:\/\/www.thespruceeats.com\/thmb\/xAZSFKenM-zqAwl6vDiFK8TOUJU=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SES-chicken-biryani-recipe-7367850-step-02-acf8f76cb3924b45a08e85b85f72359a.jpg)\n   \n   The Spruce Eats \/ Bahareh Niati\n3. Preheat the oven to 325 F. Combine the saffron and milk in a small bowl and let steep while you prepare the biryani.\n   ![A bowl of saffron and milk](https:\/\/www.thespruceeats.com\/thmb\/cYMmj_wqfNnAS8BGe-KpcLpbICE=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SES-chicken-biryani-recipe-7367850-step-03-393da7eae1f6473ca6dfe8234fb3eeea.jpg)\n   \n   ![A bowl of saffron and milk](https:\/\/www.thespruceeats.com\/thmb\/cYMmj_wqfNnAS8BGe-KpcLpbICE=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SES-chicken-biryani-recipe-7367850-step-03-393da7eae1f6473ca6dfe8234fb3eeea.jpg)\n   \n   The Spruce Eats \/ Bahareh Niati\n4. Place the rice in a medium bowl and add cool water to cover. Let soak while you cook the biryani.\n   ![A large bowl of rice soaking in water](https:\/\/www.thespruceeats.com\/thmb\/-ZpIC-LczmPH8rPpDgJ_48MWOD4=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SES-chicken-biryani-recipe-7367850-step-04-6f6c4701217a43019b12e5eb6a705546.jpg)\n   \n   ![A large bowl of rice soaking in water](https:\/\/www.thespruceeats.com\/thmb\/-ZpIC-LczmPH8rPpDgJ_48MWOD4=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SES-chicken-biryani-recipe-7367850-step-04-6f6c4701217a43019b12e5eb6a705546.jpg)\n   \n   The Spruce Eats \/ Bahareh Niati\n5. In a deep, heavy-bottomed cooking vessel such as a Dutch oven, heat the ghee over medium until shimmering and add the cumin seeds, bay leaves, peppercorns, and cinnamon stick. Cook, stirring constantly, until the spices become fragrant and darken slightly, about 1 minute.\n   ![A dutch oven with cumin seeds, bay leaves, peppercorns, and cinnamon stick cooking in ghee](https:\/\/www.thespruceeats.com\/thmb\/1jPQKfxkCsfKK7TTKid0ma4D2U8=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SES-chicken-biryani-recipe-7367850-step-05-97b6d7b8c1684ae3b2295569b8001020.jpg)\n   \n   ![A dutch oven with cumin seeds, bay leaves, peppercorns, and cinnamon stick cooking in ghee](https:\/\/www.thespruceeats.com\/thmb\/1jPQKfxkCsfKK7TTKid0ma4D2U8=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SES-chicken-biryani-recipe-7367850-step-05-97b6d7b8c1684ae3b2295569b8001020.jpg)\n   \n   The Spruce Eats \/ Bahareh Niati\n6. Add 1\/4 cup of the fried onions and the tomato and cook this mixture for 3 to 4 minutes or until the tomato turns jammy.\n   ![Fried onions and tomatoes added to the dutch oven with the cumin seed-cinnamon stick mixture](https:\/\/www.thespruceeats.com\/thmb\/OWfJ3SphqHnyVdRRihkUhxU9NYo=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SES-chicken-biryani-recipe-7367850-step-06-4123a6b7ae274b95a1fad9b3391f82b8.jpg)\n   \n   ![Fried onions and tomatoes added to the dutch oven with the cumin seed-cinnamon stick mixture](https:\/\/www.thespruceeats.com\/thmb\/OWfJ3SphqHnyVdRRihkUhxU9NYo=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SES-chicken-biryani-recipe-7367850-step-06-4123a6b7ae274b95a1fad9b3391f82b8.jpg)\n   \n   The Spruce Eats \/ Bahareh Niati\n7. Add the chicken along with the marinade and cook, stirring occasionally, until the chicken loses its raw color and is almost cooked through, 12 to 15 minutes. Add the garam masala and stir well.\n   ![Marinated chicken thigh pieces, marinade, and garam masala added to the dutch oven](https:\/\/www.thespruceeats.com\/thmb\/MypZsi3Nwe1Je76AIy1VoLrAUBE=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SES-chicken-biryani-recipe-7367850-step-07-28a9a40e79c94a9fb640c53350c68173.jpg)\n   \n   ![Marinated chicken thigh pieces, marinade, and garam masala added to the dutch oven](https:\/\/www.thespruceeats.com\/thmb\/MypZsi3Nwe1Je76AIy1VoLrAUBE=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SES-chicken-biryani-recipe-7367850-step-07-28a9a40e79c94a9fb640c53350c68173.jpg)\n   \n   The Spruce Eats \/ Bahareh Niati\n8. While the chicken is cooking, heat 5 cups of water and the remaining 1 teaspoon salt in a medium saucepan and allow it to reach a rolling boil. Drain the soaked rice in a fine mesh sieve.\n   ![A pot of boiling water](https:\/\/www.thespruceeats.com\/thmb\/-SKor-ApQqs1KoMs0FuxEKqDm_I=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SES-chicken-biryani-recipe-7367850-step-08-6cb8fbf6be24481c9d0af385c66a8558.jpg)\n   \n   ![A pot of boiling water](https:\/\/www.thespruceeats.com\/thmb\/-SKor-ApQqs1KoMs0FuxEKqDm_I=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SES-chicken-biryani-recipe-7367850-step-08-6cb8fbf6be24481c9d0af385c66a8558.jpg)\n   \n   The Spruce Eats \/ Bahareh Niati\n9. Add the drained rice to the boiling water and cook for 5 to 6 minutes on medium heat, until al dente. Do not fully cook the rice. Drain the rice in a colander or strainer and keep aside.\n   ![Partially cooked rice in a mesh strainer](https:\/\/www.thespruceeats.com\/thmb\/eG14fD_sMFTq-82Rp1Tvxyz363A=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SES-chicken-biryani-recipe-7367850-step-09-5f7db41083344134bcfdb79929ee72a3.jpg)\n   \n   ![Partially cooked rice in a mesh strainer](https:\/\/www.thespruceeats.com\/thmb\/eG14fD_sMFTq-82Rp1Tvxyz363A=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SES-chicken-biryani-recipe-7367850-step-09-5f7db41083344134bcfdb79929ee72a3.jpg)\n   \n   The Spruce Eats \/ Bahareh Niati\n10. Once the chicken is almost cooked, top it with the par-boiled rice rice, making sure to cover the meat fully. At this point, the rice and chicken both are semi-cooked and only have a few minutes further to go.\n    ![Partially cooked rice added to the top of the chicken mixture in a dutch oven](https:\/\/www.thespruceeats.com\/thmb\/R2ossZbhXt5xRnsk0LhJR6kWV1w=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SES-chicken-biryani-recipe-7367850-step-10-55b30b04e6b846dc99c9d8240014a42d.jpg)\n    \n    ![Partially cooked rice added to the top of the chicken mixture in a dutch oven](https:\/\/www.thespruceeats.com\/thmb\/R2ossZbhXt5xRnsk0LhJR6kWV1w=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SES-chicken-biryani-recipe-7367850-step-10-55b30b04e6b846dc99c9d8240014a42d.jpg)\n    \n    The Spruce Eats \/ Bahareh Niati\n11. Top the rice with the remaining 1\/4 cup fried onions and drizzle the biryani with the saffron-milk mixture.\n    ![A dutch oven with chicken thighs topped with rice, topped with saffron milk and fried onions](https:\/\/www.thespruceeats.com\/thmb\/FXue4PAsuJTjGWwSreeh6FnPdgk=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SES-chicken-biryani-recipe-7367850-step-11-ac5b082e48c04e18b57c3f315b7d470b.jpg)\n    \n    ![A dutch oven with chicken thighs topped with rice, topped with saffron milk and fried onions](https:\/\/www.thespruceeats.com\/thmb\/FXue4PAsuJTjGWwSreeh6FnPdgk=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SES-chicken-biryani-recipe-7367850-step-11-ac5b082e48c04e18b57c3f315b7d470b.jpg)\n    \n    The Spruce Eats \/ Bahareh Niati\n12. Cover the cooking vessel, transfer it to the preheated oven, and allow it to cook for about 10 minutes or until the rice is tender. Garnish with the cilantro and mint leaves.\n    ![A dutch oven of chicken biryani, served with cilantro and mint](https:\/\/www.thespruceeats.com\/thmb\/XLq2d4-eFbtSLfGTUQu26z0mbE8=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SES-chicken-biryani-recipe-7367850-step-12-654f504c426247eab3cf17e81fdfd1e5.jpg)\n    \n    ![A dutch oven of chicken biryani, served with cilantro and mint](https:\/\/www.thespruceeats.com\/thmb\/XLq2d4-eFbtSLfGTUQu26z0mbE8=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SES-chicken-biryani-recipe-7367850-step-12-654f504c426247eab3cf17e81fdfd1e5.jpg)\n    \n    The Spruce Eats \/ Bahareh Niati\n\n### How to Store Leftover Biryani\nRefrigerate leftover biryani in in an airtight container for up to 4 days.\n\n### Recipe Variation\nYou can replace the chicken with cubed paneer or waxy potatoes for a vegetarian version of the dish. Marinate them in the same way as the meat and add to your biryani. Cooking time will vary for each protein, so consider it done once tender.\n\n[Lemon Rice Recipe](https:\/\/www.thespruceeats.com\/lemon-rice-recipe-5213271)\n\n- [Chicken Mains](https:\/\/www.thespruceeats.com\/chicken-dishes-4162802)\n- [Main Dishes](https:\/\/www.thespruceeats.com\/main-dishes-4162805)\n- [Indian Dinner Recipes](https:\/\/www.thespruceeats.com\/indian-dinner-recipes-4162607)\n- [Rice Recipes](https:\/\/www.thespruceeats.com\/rice-4162391)\n\n| Nutrition Facts (per serving) |   |\n|---|---|\n| 351 | Calories |\n| 16g | Fat |\n| 28g | Carbs |\n| 26g | Protein |\n\nShow Full Nutrition Label\n\n×\n\n| Nutrition Facts |   |\n|---|---|\n| Servings: 4 to 6 |   |\n| Amount per serving |   |\n| Calories | 351 |\n| % Daily Value\\* |   |\n| Total Fat 16g | 21% |\n| Saturated Fat 6g | 29% |\n| Cholesterol 117mg | 39% |\n| Sodium 872mg | 38% |\n| Total Carbohydrate 28g | 10% |\n| Dietary Fiber 3g | 10% |\n| Total Sugars 4g |   |\n| Protein 26g |   |\n| Vitamin C 7mg | 37% |\n| Calcium 144mg | 11% |\n| Iron 4mg | 25% |\n| Potassium 561mg | 12% |\n| *\\*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* |   |\n\n(Nutrition information is calculated using an ingredient database and should be considered an estimate.)\n\nRecipe Tags:\n\n- [biryani](https:\/\/www.thespruceeats.com\/search?q=biryani&page=1&searchType=recipe)\n- [chicken biryani](https:\/\/www.thespruceeats.com\/search?q=chicken+biryani&page=1&searchType=recipe)\n- [chicken](https:\/\/www.thespruceeats.com\/search?q=chicken&page=1&searchType=recipe)\n- [rice](https:\/\/www.thespruceeats.com\/search?q=rice&page=1&searchType=recipe)\n\nRate This Recipe\n\nI don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it\\! Thanks for your rating\\!\n\n[![Murgh musallam]() ![Murgh musallam](https:\/\/www.thespruceeats.com\/thmb\/9I1AdVlK4Dw1zes7vpWg7zIW-UE=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/paneer-makhani-or-shahi-paneer-indian-food-670906899-5878ef725f9b584db3d890f4.jpg) Indian Spiced Chicken 40 mins Ratings](https:\/\/www.thespruceeats.com\/mughlai-style-chicken-in-spices-1957373)\n\n[![Butter Chicken]() ![Butter Chicken](https:\/\/www.thespruceeats.com\/thmb\/hcwcQqVE6ZYr2V05gwRys0lMu_o=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/butter-chicken-479366-hero-2-75d134ff86ee42bc85e34232dbb319bf.jpg) Butter Chicken 40 mins Ratings](https:\/\/www.thespruceeats.com\/butter-chicken-479366)\n\n[![Parsi chicken farcha]() ![Parsi chicken farcha](https:\/\/www.thespruceeats.com\/thmb\/RYuhoyWzITra6QOwp26J_Afvl50=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/chickenfarcha-56a5109f3df78cf772862bf5.jpg) Parsi Chicken Farcha (Parsi-Style Indian Fried Chicken) 40 mins Ratings](https:\/\/www.thespruceeats.com\/parsi-style-fried-chicken-1957377)\n\n[![Chicken tikka]() ![Chicken tikka](https:\/\/www.thespruceeats.com\/thmb\/F9PSlRtg8KAXbyrDSS246jaKt8A=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/chicken-tikka-recipe-1957388-10-5b3fcf6646e0fb0037658a02.jpg) Grilled Chicken Tikka 30 mins Ratings](https:\/\/www.thespruceeats.com\/chicken-tikka-recipe-1957388)\n\n[![Reshmi Kabab With Marinated Chicken]() ![Reshmi Kabab With Marinated Chicken](https:\/\/www.thespruceeats.com\/thmb\/AymCS5IgEwpL-qHIU4NlntSg6gE=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/reshmi-kabab-recipe-1957401-hero-01-1183882165274b5584f5612aeaacb284.jpg) Reshmi Kabab With Marinated Chicken 24 hrs Ratings](https:\/\/www.thespruceeats.com\/reshmi-kabab-recipe-1957401)\n\n[![Bowl full of chicken Dopiaza which includes chicken as well as other vegetables and and orange sauce. 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The Indian subcontinent serves up different versions depending on which country you’re eating it in, for an Indian biryani is different from one in Pakistan, and that’s different from one in Bangladesh.\n\n## What Is a Biryani?\nA few characteristics tie most biryanis together. First, spices are always used to marinate or cook the protein. Second, in biryani rice is paired with a protein or vegetables, either goat, lamb, chicken, seafood, paneer, potatoes, or even chickpeas and tempeh. Finally, a biryani is always cooked in multiple layers and finished in a closed vessel in its own steam. This is also known as “dum” cooking.\n\nEven within India, a biryani from the northern regions is drastically different from what you’ll find in the southernmost tip of the country. To try to sum up biryani neatly, it is a layered rice-based dish containing marinated pieces of protein or vegetables. But even then there is one variety of biryani from Kerala that uses no rice, and instead has meat cooked with tapioca or [cassava root](https:\/\/www.thespruceeats.com\/introduction-to-cassava-yuca-2138084).\n\nThis is all to say that every corner of India showcases a variety of biryanis, but in principle it’s mainly rice and meat with several vegetarian iterations.\n\n## The Biryani With One Thousand Faces\nWhile all varieties of biryani are important, a few are more popular than others. Lucknowi biryani falls under the Awadhi style of cooking (Awadhs were a branch of Mughals). This variety of biryani is fragrant but the flavors are subtle and nuanced.\n\nThe Kolkata style of biryani belongs to West Bengal and was learnt from the Muslim royals around 1856, when the last Nawab of Oudh, Wajid Ali Shah, was dethroned by the British and exiled to Kolkata during the reign of Queen Victoria. What separates it from the original Mughal biryani is the addition of potatoes. This is to say that each region in India has its own “signature” biryani.\n\nThis biryani is a simple chicken-based version that I learned and adapted from an Indian Muslim friend. While it has the richness of Indian spices, it isn’t as subtle as the Lucknowi variety, nor is it as robust as the South Indian version. You’ll find your sweet spot with my versatile chicken biryani.\n\n## Tips for Making Chicken Biryani\n- **Serve it layered** — Do not mix up the rice with chicken while serving, simply serve it in a layered form.\n- **Where to find biryani masala** — Biryani masala can be found at most Indian markets. Some blends contain salt. If so, omit the additional salt from the chicken marinade.\n- **What kind of chilli powder to use** — For the red chilli powder, look for an Indian red chilli powder (they are often simply labeled “red chilli powder” in Indian markets). In a pinch, unsmoked paprika can be used. Do not use American-style chili powder (the blend of spices used in making American meat and bean chili). Keep in mind that red chilli powders can vary a lot in heat level, so taste a smidge by itself to see how spicy it is, and adjust the amount used in the recipe accordingly.\n- **Cooking the rice** — After par-cooking the rice, it should still have a little bite to it. It will finish steaming with the chicken and during that time will pick up the fragrant aroma of the spices the chicken was cooked with.\n\n### Never Lose a Recipe Again\\!\nLove a Spruce Eats recipe? [With MyRecipes, your personal home for recipes](https:\/\/www.myrecipes.com\/authentication\/login?regSource=12cxnj&isMyrecipes=true&utm_source=thespruceeats&utm_medium=editorial), easily save and organize your favorites, plus thousands more, in one convenient place.\n\n“Chicken Biryani is a layered chicken and rice dish full of Indian flavors and spices. The savory chicken mixture, fragrant basmati rice, and rich spices come together with fresh cilantro and mint to create a flavorful one pot meal.” —[Joan Velush](https:\/\/www.thespruceeats.com\/joan-velush-5323136)\n\n![Rice with spiced chicken and cilantro garnish](https:\/\/www.thespruceeats.com\/thmb\/W2Nu-hWGufJi_Mhcqkl2OfgNTjg=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/ChickenBiryani-aded011b8fcb44c3a93ea0c88e7b9c66.jpeg)\n\nKeep Screen Awake\n\n- 4 boneless skinless chicken thighs (1 1\/4 to 1 1\/2 pounds), cut into 1-inch cubes\n- 3\/4 cup plain yogurt\n- 2 tablespoons ginger-garlic paste, or 1 tablespoon minced fresh ginger plus 1 tablespoon minced garlic\n- 2 tablespoons fresh lemon juice (from 1 lemon)\n- 1 1\/2 tablespoons biryani masala, preferably salt-free\n- 1 tablespoon ground coriander\n- 1 tablespoon ground cumin\n- 1\/2 to 1 teaspoon red chilli powder, depending on your spice tolerance\n- 1 green chilli, such as serrano, minced\n- 1\/2 teaspoon ground turmeric\n- 1 1\/2 teaspoons fine salt, divided\n- 1 pinch saffron threads\n- 5 tablespoons milk\n- 2 cups basmati rice\n- 2 tablespoons ghee\n- 2 teaspoons cumin seeds\n- 2 bay leaves\n- 8 peppercorns\n- 1 (2-inch) cinnamon stick\n- 1\/2 cup French-fried onions, or store-bought fried shallots, divided\n- 1 Roma tomato, grated\n- 1 tablespoon garam masala, store-bought or [homemade](https:\/\/www.thespruceeats.com\/garam-masala-the-magic-spice-1957585)\n- 1\/4 cup cilantro leaves, finely chopped\n- 1\/3 cup mint leaves, finely chopped\n\n1. Gather the ingredients.\n   The Spruce Eats \/ Bahareh Niati\n2. Mix the chicken with the yogurt, ginger-garlic paste, lemon juice, biryani masala, coriander, cumin, red chilli powder, green chilli, turmeric, and 1\/2 teaspoon of the salt (only add salt if your biryani masala is salt-free) in a large bowl. Coat the chicken in the ingredients well and allow the meat to marinate, covered and refrigerated, for at least 2 hours or overnight.\n   The Spruce Eats \/ Bahareh Niati\n3. Preheat the oven to 325 F. Combine the saffron and milk in a small bowl and let steep while you prepare the biryani.\n   The Spruce Eats \/ Bahareh Niati\n4. Place the rice in a medium bowl and add cool water to cover. Let soak while you cook the biryani.\n   The Spruce Eats \/ Bahareh Niati\n5. In a deep, heavy-bottomed cooking vessel such as a Dutch oven, heat the ghee over medium until shimmering and add the cumin seeds, bay leaves, peppercorns, and cinnamon stick. Cook, stirring constantly, until the spices become fragrant and darken slightly, about 1 minute.\n   The Spruce Eats \/ Bahareh Niati\n6. Add 1\/4 cup of the fried onions and the tomato and cook this mixture for 3 to 4 minutes or until the tomato turns jammy.\n   The Spruce Eats \/ Bahareh Niati\n7. Add the chicken along with the marinade and cook, stirring occasionally, until the chicken loses its raw color and is almost cooked through, 12 to 15 minutes. Add the garam masala and stir well.\n   The Spruce Eats \/ Bahareh Niati\n8. While the chicken is cooking, heat 5 cups of water and the remaining 1 teaspoon salt in a medium saucepan and allow it to reach a rolling boil. Drain the soaked rice in a fine mesh sieve.\n   The Spruce Eats \/ Bahareh Niati\n9. Add the drained rice to the boiling water and cook for 5 to 6 minutes on medium heat, until al dente. Do not fully cook the rice. Drain the rice in a colander or strainer and keep aside.\n   The Spruce Eats \/ Bahareh Niati\n10. Once the chicken is almost cooked, top it with the par-boiled rice rice, making sure to cover the meat fully. At this point, the rice and chicken both are semi-cooked and only have a few minutes further to go.\n    The Spruce Eats \/ Bahareh Niati\n11. Top the rice with the remaining 1\/4 cup fried onions and drizzle the biryani with the saffron-milk mixture.\n    The Spruce Eats \/ Bahareh Niati\n12. Cover the cooking vessel, transfer it to the preheated oven, and allow it to cook for about 10 minutes or until the rice is tender. Garnish with the cilantro and mint leaves.\n    The Spruce Eats \/ Bahareh Niati\n\n### How to Store Leftover Biryani\nRefrigerate leftover biryani in in an airtight container for up to 4 days.\n\n### Recipe Variation\nYou can replace the chicken with cubed paneer or waxy potatoes for a vegetarian version of the dish. Marinate them in the same way as the meat and add to your biryani. Cooking time will vary for each protein, so consider it done once tender.\n\n| Nutrition Facts (per serving) |   |\n|---|---|\n| 351 | Calories |\n| 16g | Fat |\n| 28g | Carbs |\n| 26g | Protein |\n\n×\n\n| Nutrition Facts |   |\n|---|---|\n| Servings: 4 to 6 |   |\n| Amount per serving |   |\n| Calories | 351 |\n| % Daily Value\\* |   |\n| Total Fat 16g | 21% |\n| Saturated Fat 6g | 29% |\n| Cholesterol 117mg | 39% |\n| Sodium 872mg | 38% |\n| Total Carbohydrate 28g | 10% |\n| Dietary Fiber 3g | 10% |\n| Total Sugars 4g |   |\n| Protein 26g |   |\n| Vitamin C 7mg | 37% |\n| Calcium 144mg | 11% |\n| Iron 4mg | 25% |\n| Potassium 561mg | 12% |\n| *\\*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* |   |\n\n(Nutrition information is calculated using an ingredient database and should be considered an estimate.)\n\nRate This Recipe\n\nI don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it\\! Thanks for your rating\\!","meta_canonical":null}

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Meta Description	In this fragrant biryani, tender yogurt-marinated chicken is layered with basmati rice, tempered spices, and saffron to create a beautifully complex rice dish.
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Boilerpipe Text	51 ratings Tender, yogurt-marinated chicken cooks with basmati rice for deep-layered flavor. Spices like cumin, coriander, and garam masala create a complex, aromatic profile. The biryani finishes in the oven, making layering and final cooking nearly hands-off. When it comes to biryani, there is no such a thing as one variety. The Indian subcontinent serves up different versions depending on which country you’re eating it in, for an Indian biryani is different from one in Pakistan, and that’s different from one in Bangladesh. What Is a Biryani? A few characteristics tie most biryanis together. First, spices are always used to marinate or cook the protein. Second, in biryani rice is paired with a protein or vegetables, either goat, lamb, chicken, seafood, paneer, potatoes, or even chickpeas and tempeh. Finally, a biryani is always cooked in multiple layers and finished in a closed vessel in its own steam. This is also known as “dum” cooking. Even within India, a biryani from the northern regions is drastically different from what you’ll find in the southernmost tip of the country. To try to sum up biryani neatly, it is a layered rice-based dish containing marinated pieces of protein or vegetables. But even then there is one variety of biryani from Kerala that uses no rice, and instead has meat cooked with tapioca or cassava root . This is all to say that every corner of India showcases a variety of biryanis, but in principle it’s mainly rice and meat with several vegetarian iterations. The Biryani With One Thousand Faces While all varieties of biryani are important, a few are more popular than others. Lucknowi biryani falls under the Awadhi style of cooking (Awadhs were a branch of Mughals). This variety of biryani is fragrant but the flavors are subtle and nuanced. The Kolkata style of biryani belongs to West Bengal and was learnt from the Muslim royals around 1856, when the last Nawab of Oudh, Wajid Ali Shah, was dethroned by the British and exiled to Kolkata during the reign of Queen Victoria. What separates it from the original Mughal biryani is the addition of potatoes. This is to say that each region in India has its own “signature” biryani. This biryani is a simple chicken-based version that I learned and adapted from an Indian Muslim friend. While it has the richness of Indian spices, it isn’t as subtle as the Lucknowi variety, nor is it as robust as the South Indian version. You’ll find your sweet spot with my versatile chicken biryani. Tips for Making Chicken Biryani Serve it layered — Do not mix up the rice with chicken while serving, simply serve it in a layered form. Where to find biryani masala — Biryani masala can be found at most Indian markets. Some blends contain salt. If so, omit the additional salt from the chicken marinade. What kind of chilli powder to use — For the red chilli powder, look for an Indian red chilli powder (they are often simply labeled “red chilli powder” in Indian markets). In a pinch, unsmoked paprika can be used. Do not use American-style chili powder (the blend of spices used in making American meat and bean chili). Keep in mind that red chilli powders can vary a lot in heat level, so taste a smidge by itself to see how spicy it is, and adjust the amount used in the recipe accordingly. Cooking the rice — After par-cooking the rice, it should still have a little bite to it. It will finish steaming with the chicken and during that time will pick up the fragrant aroma of the spices the chicken was cooked with. Never Lose a Recipe Again! Love a Spruce Eats recipe? With MyRecipes, your personal home for recipes , easily save and organize your favorites, plus thousands more, in one convenient place. “Chicken Biryani is a layered chicken and rice dish full of Indian flavors and spices. The savory chicken mixture, fragrant basmati rice, and rich spices come together with fresh cilantro and mint to create a flavorful one pot meal.” — Joan Velush Keep Screen Awake 4 boneless skinless chicken thighs ( 1 1/4 to 1 1/2 pounds ), cut into 1-inch cubes 3/4 cup plain yogurt 2 tablespoons ginger-garlic paste , or 1 tablespoon minced fresh ginger plus 1 tablespoon minced garlic 2 tablespoons fresh lemon juice (from 1 lemon) 1 1/2 tablespoons biryani masala , preferably salt-free 1 tablespoon ground coriander 1 tablespoon ground cumin 1/2 to 1 teaspoon red chilli powder , depending on your spice tolerance 1 green chilli, such as serrano , minced 1/2 teaspoon ground turmeric 1 1/2 teaspoons fine salt , divided 1 pinch saffron threads 5 tablespoons milk 2 cups basmati rice 2 tablespoons ghee 2 teaspoons cumin seeds 2 bay leaves 8 peppercorns 1 (2-inch) cinnamon stick 1/2 cup F rench-fried onions , or store-bought fried shallots, divided 1 R oma tomato , grated 1 tablespoon garam masala , store-bought or homemade 1/4 cup cilantro leaves , finely chopped 1/3 cup mint leaves , finely chopped Gather the ingredients. The Spruce Eats / Bahareh Niati Mix the chicken with the yogurt, ginger-garlic paste, lemon juice, biryani masala, coriander, cumin, red chilli powder, green chilli, turmeric, and 1/2 teaspoon of the salt (only add salt if your biryani masala is salt-free) in a large bowl. Coat the chicken in the ingredients well and allow the meat to marinate, covered and refrigerated, for at least 2 hours or overnight. The Spruce Eats / Bahareh Niati Preheat the oven to 325 F. Combine the saffron and milk in a small bowl and let steep while you prepare the biryani. The Spruce Eats / Bahareh Niati Place the rice in a medium bowl and add cool water to cover. Let soak while you cook the biryani. The Spruce Eats / Bahareh Niati In a deep, heavy-bottomed cooking vessel such as a Dutch oven, heat the ghee over medium until shimmering and add the cumin seeds, bay leaves, peppercorns, and cinnamon stick. Cook, stirring constantly, until the spices become fragrant and darken slightly, about 1 minute. The Spruce Eats / Bahareh Niati Add 1/4 cup of the fried onions and the tomato and cook this mixture for 3 to 4 minutes or until the tomato turns jammy. The Spruce Eats / Bahareh Niati Add the chicken along with the marinade and cook, stirring occasionally, until the chicken loses its raw color and is almost cooked through, 12 to 15 minutes. Add the garam masala and stir well. The Spruce Eats / Bahareh Niati While the chicken is cooking, heat 5 cups of water and the remaining 1 teaspoon salt in a medium saucepan and allow it to reach a rolling boil. Drain the soaked rice in a fine mesh sieve. The Spruce Eats / Bahareh Niati Add the drained rice to the boiling water and cook for 5 to 6 minutes on medium heat, until al dente. Do not fully cook the rice. Drain the rice in a colander or strainer and keep aside. The Spruce Eats / Bahareh Niati Once the chicken is almost cooked, top it with the par-boiled rice rice, making sure to cover the meat fully. At this point, the rice and chicken both are semi-cooked and only have a few minutes further to go. The Spruce Eats / Bahareh Niati Top the rice with the remaining 1/4 cup fried onions and drizzle the biryani with the saffron-milk mixture. The Spruce Eats / Bahareh Niati Cover the cooking vessel, transfer it to the preheated oven, and allow it to cook for about 10 minutes or until the rice is tender. Garnish with the cilantro and mint leaves. The Spruce Eats / Bahareh Niati How to Store Leftover Biryani Refrigerate leftover biryani in in an airtight container for up to 4 days. Recipe Variation You can replace the chicken with cubed paneer or waxy potatoes for a vegetarian version of the dish. Marinate them in the same way as the meat and add to your biryani. Cooking time will vary for each protein, so consider it done once tender. Nutrition Facts (per serving) 351 Calories 16g Fat 28g Carbs 26g Protein × Nutrition Facts Servings: 4 to 6 Amount per serving Calories 351 % Daily Value* Total Fat 16g 21% Saturated Fat 6g 29% Cholesterol 117mg 39% Sodium 872mg 38% Total Carbohydrate 28g 10% Dietary Fiber 3g 10% Total Sugars 4g Protein 26g Vitamin C 7mg 37% Calcium 144mg 11% Iron 4mg 25% Potassium 561mg 12% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Rate This Recipe I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!
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Learn about The Spruce Eats' [Editorial Process](https://www.thespruceeats.com/about-us-4776236#toc-editorial-guidelines) Updated on 11/12/25 Tested by [Joan Velush](https://www.thespruceeats.com/joan-velush-5323136) (51) Save [Write a Review](https://www.thespruceeats.com/chicken-biryani-recipe-7367850) Close ![Chicken Biryani](https://www.thespruceeats.com/thmb/XDBL9gA6A6nYWUdsRZ3QwH084rk=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SES-chicken-biryani-recipe-7367850-hero-A-ed211926bb0e4ca1be510695c15ce111.jpg) ![Chicken Biryani](https://www.thespruceeats.com/thmb/XDBL9gA6A6nYWUdsRZ3QwH084rk=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SES-chicken-biryani-recipe-7367850-hero-A-ed211926bb0e4ca1be510695c15ce111.jpg) The Spruce Eats / Bahareh Niati Prep: 30 mins Cook: 30 mins Marination Time: 2 hrs Total: 3 hrs Servings: 4 to 6 servings Yield: 2 quarts 51 ratings Write a Review [Add a comment](https://www.thespruceeats.com/chicken-biryani-recipe-7367850) SaveRecipe - Tender, yogurt-marinated chicken cooks with basmati rice for deep-layered flavor. - Spices like cumin, coriander, and garam masala create a complex, aromatic profile. - The biryani finishes in the oven, making layering and final cooking nearly hands-off. When it comes to biryani, there is no such a thing as one variety. The Indian subcontinent serves up different versions depending on which country you’re eating it in, for an Indian biryani is different from one in Pakistan, and that’s different from one in Bangladesh. ## What Is a Biryani? A few characteristics tie most biryanis together. First, spices are always used to marinate or cook the protein. Second, in biryani rice is paired with a protein or vegetables, either goat, lamb, chicken, seafood, paneer, potatoes, or even chickpeas and tempeh. Finally, a biryani is always cooked in multiple layers and finished in a closed vessel in its own steam. This is also known as “dum” cooking. Even within India, a biryani from the northern regions is drastically different from what you’ll find in the southernmost tip of the country. To try to sum up biryani neatly, it is a layered rice-based dish containing marinated pieces of protein or vegetables. But even then there is one variety of biryani from Kerala that uses no rice, and instead has meat cooked with tapioca or [cassava root](https://www.thespruceeats.com/introduction-to-cassava-yuca-2138084). This is all to say that every corner of India showcases a variety of biryanis, but in principle it’s mainly rice and meat with several vegetarian iterations. ## The Biryani With One Thousand Faces While all varieties of biryani are important, a few are more popular than others. Lucknowi biryani falls under the Awadhi style of cooking (Awadhs were a branch of Mughals). This variety of biryani is fragrant but the flavors are subtle and nuanced. The Kolkata style of biryani belongs to West Bengal and was learnt from the Muslim royals around 1856, when the last Nawab of Oudh, Wajid Ali Shah, was dethroned by the British and exiled to Kolkata during the reign of Queen Victoria. What separates it from the original Mughal biryani is the addition of potatoes. This is to say that each region in India has its own “signature” biryani. This biryani is a simple chicken-based version that I learned and adapted from an Indian Muslim friend. While it has the richness of Indian spices, it isn’t as subtle as the Lucknowi variety, nor is it as robust as the South Indian version. You’ll find your sweet spot with my versatile chicken biryani. ## Tips for Making Chicken Biryani - Serve it layered — Do not mix up the rice with chicken while serving, simply serve it in a layered form. - Where to find biryani masala — Biryani masala can be found at most Indian markets. Some blends contain salt. If so, omit the additional salt from the chicken marinade. - What kind of chilli powder to use — For the red chilli powder, look for an Indian red chilli powder (they are often simply labeled “red chilli powder” in Indian markets). In a pinch, unsmoked paprika can be used. Do not use American-style chili powder (the blend of spices used in making American meat and bean chili). Keep in mind that red chilli powders can vary a lot in heat level, so taste a smidge by itself to see how spicy it is, and adjust the amount used in the recipe accordingly. - Cooking the rice — After par-cooking the rice, it should still have a little bite to it. It will finish steaming with the chicken and during that time will pick up the fragrant aroma of the spices the chicken was cooked with. ### Never Lose a Recipe Again\! Love a Spruce Eats recipe? [With MyRecipes, your personal home for recipes](https://www.myrecipes.com/authentication/login?regSource=12cxnj&isMyrecipes=true&utm_source=thespruceeats&utm_medium=editorial), easily save and organize your favorites, plus thousands more, in one convenient place. “Chicken Biryani is a layered chicken and rice dish full of Indian flavors and spices. The savory chicken mixture, fragrant basmati rice, and rich spices come together with fresh cilantro and mint to create a flavorful one pot meal.” —[Joan Velush](https://www.thespruceeats.com/joan-velush-5323136) ![Rice with spiced chicken and cilantro garnish](https://www.thespruceeats.com/thmb/W2Nu-hWGufJi_Mhcqkl2OfgNTjg=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/ChickenBiryani-aded011b8fcb44c3a93ea0c88e7b9c66.jpeg) ![Rice with spiced chicken and cilantro garnish](https://www.thespruceeats.com/thmb/W2Nu-hWGufJi_Mhcqkl2OfgNTjg=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/ChickenBiryani-aded011b8fcb44c3a93ea0c88e7b9c66.jpeg) A Note From Our Recipe Tester Keep Screen Awake ## Ingredients - 4 boneless skinless chicken thighs (1 1/4 to 1 1/2 pounds), cut into 1-inch cubes - 3/4 cup plain yogurt - 2 tablespoons ginger-garlic paste, or 1 tablespoon minced fresh ginger plus 1 tablespoon minced garlic - 2 tablespoons fresh lemon juice (from 1 lemon) - 1 1/2 tablespoons biryani masala, preferably salt-free - 1 tablespoon ground coriander - 1 tablespoon ground cumin - 1/2 to 1 teaspoon red chilli powder, depending on your spice tolerance - 1 green chilli, such as serrano, minced - 1/2 teaspoon ground turmeric - 1 1/2 teaspoons fine salt, divided - 1 pinch saffron threads - 5 tablespoons milk - 2 cups basmati rice - 2 tablespoons ghee - 2 teaspoons cumin seeds - 2 bay leaves - 8 peppercorns - 1 (2-inch) cinnamon stick - 1/2 cup French-fried onions, or store-bought fried shallots, divided - 1 Roma tomato, grated - 1 tablespoon garam masala, store-bought or [homemade](https://www.thespruceeats.com/garam-masala-the-magic-spice-1957585) - 1/4 cup cilantro leaves, finely chopped - 1/3 cup mint leaves, finely chopped ## Steps to Make It 1. Gather the ingredients. ![Ingredients to make chicken biryani](https://www.thespruceeats.com/thmb/m2UIyxLX1Vbq6aeTSDVdu3fDTxQ=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SES-chicken-biryani-recipe-7367850-step-01-2f007ac03e5d48709f985962b31155c6.jpg) ![Ingredients to make chicken biryani](https://www.thespruceeats.com/thmb/m2UIyxLX1Vbq6aeTSDVdu3fDTxQ=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SES-chicken-biryani-recipe-7367850-step-01-2f007ac03e5d48709f985962b31155c6.jpg) The Spruce Eats / Bahareh Niati 2. Mix the chicken with the yogurt, ginger-garlic paste, lemon juice, biryani masala, coriander, cumin, red chilli powder, green chilli, turmeric, and 1/2 teaspoon of the salt (only add salt if your biryani masala is salt-free) in a large bowl. Coat the chicken in the ingredients well and allow the meat to marinate, covered and refrigerated, for at least 2 hours or overnight. ![A large bowl of chicken thigh meat marinating in chicken with the yogurt, ginger-garlic paste, lemon juice, biryani masala, coriander, cumin, red chilli powder, green chilli, turmeric, and salt](https://www.thespruceeats.com/thmb/xAZSFKenM-zqAwl6vDiFK8TOUJU=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SES-chicken-biryani-recipe-7367850-step-02-acf8f76cb3924b45a08e85b85f72359a.jpg) ![A large bowl of chicken thigh meat marinating in chicken with the yogurt, ginger-garlic paste, lemon juice, biryani masala, coriander, cumin, red chilli powder, green chilli, turmeric, and salt](https://www.thespruceeats.com/thmb/xAZSFKenM-zqAwl6vDiFK8TOUJU=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SES-chicken-biryani-recipe-7367850-step-02-acf8f76cb3924b45a08e85b85f72359a.jpg) The Spruce Eats / Bahareh Niati 3. Preheat the oven to 325 F. Combine the saffron and milk in a small bowl and let steep while you prepare the biryani. ![A bowl of saffron and milk](https://www.thespruceeats.com/thmb/cYMmj_wqfNnAS8BGe-KpcLpbICE=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SES-chicken-biryani-recipe-7367850-step-03-393da7eae1f6473ca6dfe8234fb3eeea.jpg) ![A bowl of saffron and milk](https://www.thespruceeats.com/thmb/cYMmj_wqfNnAS8BGe-KpcLpbICE=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SES-chicken-biryani-recipe-7367850-step-03-393da7eae1f6473ca6dfe8234fb3eeea.jpg) The Spruce Eats / Bahareh Niati 4. Place the rice in a medium bowl and add cool water to cover. Let soak while you cook the biryani. ![A large bowl of rice soaking in water](https://www.thespruceeats.com/thmb/-ZpIC-LczmPH8rPpDgJ_48MWOD4=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SES-chicken-biryani-recipe-7367850-step-04-6f6c4701217a43019b12e5eb6a705546.jpg) ![A large bowl of rice soaking in water](https://www.thespruceeats.com/thmb/-ZpIC-LczmPH8rPpDgJ_48MWOD4=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SES-chicken-biryani-recipe-7367850-step-04-6f6c4701217a43019b12e5eb6a705546.jpg) The Spruce Eats / Bahareh Niati 5. In a deep, heavy-bottomed cooking vessel such as a Dutch oven, heat the ghee over medium until shimmering and add the cumin seeds, bay leaves, peppercorns, and cinnamon stick. Cook, stirring constantly, until the spices become fragrant and darken slightly, about 1 minute. ![A dutch oven with cumin seeds, bay leaves, peppercorns, and cinnamon stick cooking in ghee](https://www.thespruceeats.com/thmb/1jPQKfxkCsfKK7TTKid0ma4D2U8=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SES-chicken-biryani-recipe-7367850-step-05-97b6d7b8c1684ae3b2295569b8001020.jpg) ![A dutch oven with cumin seeds, bay leaves, peppercorns, and cinnamon stick cooking in ghee](https://www.thespruceeats.com/thmb/1jPQKfxkCsfKK7TTKid0ma4D2U8=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SES-chicken-biryani-recipe-7367850-step-05-97b6d7b8c1684ae3b2295569b8001020.jpg) The Spruce Eats / Bahareh Niati 6. Add 1/4 cup of the fried onions and the tomato and cook this mixture for 3 to 4 minutes or until the tomato turns jammy. ![Fried onions and tomatoes added to the dutch oven with the cumin seed-cinnamon stick mixture](https://www.thespruceeats.com/thmb/OWfJ3SphqHnyVdRRihkUhxU9NYo=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SES-chicken-biryani-recipe-7367850-step-06-4123a6b7ae274b95a1fad9b3391f82b8.jpg) ![Fried onions and tomatoes added to the dutch oven with the cumin seed-cinnamon stick mixture](https://www.thespruceeats.com/thmb/OWfJ3SphqHnyVdRRihkUhxU9NYo=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SES-chicken-biryani-recipe-7367850-step-06-4123a6b7ae274b95a1fad9b3391f82b8.jpg) The Spruce Eats / Bahareh Niati 7. Add the chicken along with the marinade and cook, stirring occasionally, until the chicken loses its raw color and is almost cooked through, 12 to 15 minutes. Add the garam masala and stir well. ![Marinated chicken thigh pieces, marinade, and garam masala added to the dutch oven](https://www.thespruceeats.com/thmb/MypZsi3Nwe1Je76AIy1VoLrAUBE=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SES-chicken-biryani-recipe-7367850-step-07-28a9a40e79c94a9fb640c53350c68173.jpg) ![Marinated chicken thigh pieces, marinade, and garam masala added to the dutch oven](https://www.thespruceeats.com/thmb/MypZsi3Nwe1Je76AIy1VoLrAUBE=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SES-chicken-biryani-recipe-7367850-step-07-28a9a40e79c94a9fb640c53350c68173.jpg) The Spruce Eats / Bahareh Niati 8. While the chicken is cooking, heat 5 cups of water and the remaining 1 teaspoon salt in a medium saucepan and allow it to reach a rolling boil. Drain the soaked rice in a fine mesh sieve. ![A pot of boiling water](https://www.thespruceeats.com/thmb/-SKor-ApQqs1KoMs0FuxEKqDm_I=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SES-chicken-biryani-recipe-7367850-step-08-6cb8fbf6be24481c9d0af385c66a8558.jpg) ![A pot of boiling water](https://www.thespruceeats.com/thmb/-SKor-ApQqs1KoMs0FuxEKqDm_I=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SES-chicken-biryani-recipe-7367850-step-08-6cb8fbf6be24481c9d0af385c66a8558.jpg) The Spruce Eats / Bahareh Niati 9. Add the drained rice to the boiling water and cook for 5 to 6 minutes on medium heat, until al dente. Do not fully cook the rice. Drain the rice in a colander or strainer and keep aside. ![Partially cooked rice in a mesh strainer](https://www.thespruceeats.com/thmb/eG14fD_sMFTq-82Rp1Tvxyz363A=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SES-chicken-biryani-recipe-7367850-step-09-5f7db41083344134bcfdb79929ee72a3.jpg) ![Partially cooked rice in a mesh strainer](https://www.thespruceeats.com/thmb/eG14fD_sMFTq-82Rp1Tvxyz363A=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SES-chicken-biryani-recipe-7367850-step-09-5f7db41083344134bcfdb79929ee72a3.jpg) The Spruce Eats / Bahareh Niati 10. Once the chicken is almost cooked, top it with the par-boiled rice rice, making sure to cover the meat fully. At this point, the rice and chicken both are semi-cooked and only have a few minutes further to go. ![Partially cooked rice added to the top of the chicken mixture in a dutch oven](https://www.thespruceeats.com/thmb/R2ossZbhXt5xRnsk0LhJR6kWV1w=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SES-chicken-biryani-recipe-7367850-step-10-55b30b04e6b846dc99c9d8240014a42d.jpg) ![Partially cooked rice added to the top of the chicken mixture in a dutch oven](https://www.thespruceeats.com/thmb/R2ossZbhXt5xRnsk0LhJR6kWV1w=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SES-chicken-biryani-recipe-7367850-step-10-55b30b04e6b846dc99c9d8240014a42d.jpg) The Spruce Eats / Bahareh Niati 11. Top the rice with the remaining 1/4 cup fried onions and drizzle the biryani with the saffron-milk mixture. ![A dutch oven with chicken thighs topped with rice, topped with saffron milk and fried onions](https://www.thespruceeats.com/thmb/FXue4PAsuJTjGWwSreeh6FnPdgk=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SES-chicken-biryani-recipe-7367850-step-11-ac5b082e48c04e18b57c3f315b7d470b.jpg) ![A dutch oven with chicken thighs topped with rice, topped with saffron milk and fried onions](https://www.thespruceeats.com/thmb/FXue4PAsuJTjGWwSreeh6FnPdgk=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SES-chicken-biryani-recipe-7367850-step-11-ac5b082e48c04e18b57c3f315b7d470b.jpg) The Spruce Eats / Bahareh Niati 12. Cover the cooking vessel, transfer it to the preheated oven, and allow it to cook for about 10 minutes or until the rice is tender. Garnish with the cilantro and mint leaves. ![A dutch oven of chicken biryani, served with cilantro and mint](https://www.thespruceeats.com/thmb/XLq2d4-eFbtSLfGTUQu26z0mbE8=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SES-chicken-biryani-recipe-7367850-step-12-654f504c426247eab3cf17e81fdfd1e5.jpg) ![A dutch oven of chicken biryani, served with cilantro and mint](https://www.thespruceeats.com/thmb/XLq2d4-eFbtSLfGTUQu26z0mbE8=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SES-chicken-biryani-recipe-7367850-step-12-654f504c426247eab3cf17e81fdfd1e5.jpg) The Spruce Eats / Bahareh Niati ### How to Store Leftover Biryani Refrigerate leftover biryani in in an airtight container for up to 4 days. ### Recipe Variation You can replace the chicken with cubed paneer or waxy potatoes for a vegetarian version of the dish. Marinate them in the same way as the meat and add to your biryani. Cooking time will vary for each protein, so consider it done once tender. [Lemon Rice Recipe](https://www.thespruceeats.com/lemon-rice-recipe-5213271) - [Chicken Mains](https://www.thespruceeats.com/chicken-dishes-4162802) - [Main Dishes](https://www.thespruceeats.com/main-dishes-4162805) - [Indian Dinner Recipes](https://www.thespruceeats.com/indian-dinner-recipes-4162607) - [Rice Recipes](https://www.thespruceeats.com/rice-4162391) \| Nutrition Facts (per serving) \| \| \|---\|---\| \| 351 \| Calories \| \| 16g \| Fat \| \| 28g \| Carbs \| \| 26g \| Protein \| Show Full Nutrition Label × \| Nutrition Facts \| \| \|---\|---\| \| Servings: 4 to 6 \| \| \| Amount per serving \| \| \| Calories \| 351 \| \| % Daily Value\* \| \| \| Total Fat 16g \| 21% \| \| Saturated Fat 6g \| 29% \| \| Cholesterol 117mg \| 39% \| \| Sodium 872mg \| 38% \| \| Total Carbohydrate 28g \| 10% \| \| Dietary Fiber 3g \| 10% \| \| Total Sugars 4g \| \| \| Protein 26g \| \| \| Vitamin C 7mg \| 37% \| \| Calcium 144mg \| 11% \| \| Iron 4mg \| 25% \| \| Potassium 561mg \| 12% \| \| \The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* \| \| (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Recipe Tags: - [biryani](https://www.thespruceeats.com/search?q=biryani&page=1&searchType=recipe) - [chicken biryani](https://www.thespruceeats.com/search?q=chicken+biryani&page=1&searchType=recipe) - [chicken](https://www.thespruceeats.com/search?q=chicken&page=1&searchType=recipe) - [rice](https://www.thespruceeats.com/search?q=rice&page=1&searchType=recipe) Rate This Recipe I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it\! Thanks for your rating\! 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Readable Markdown	51 ratings - Tender, yogurt-marinated chicken cooks with basmati rice for deep-layered flavor. - Spices like cumin, coriander, and garam masala create a complex, aromatic profile. - The biryani finishes in the oven, making layering and final cooking nearly hands-off. When it comes to biryani, there is no such a thing as one variety. The Indian subcontinent serves up different versions depending on which country you’re eating it in, for an Indian biryani is different from one in Pakistan, and that’s different from one in Bangladesh. ## What Is a Biryani? A few characteristics tie most biryanis together. First, spices are always used to marinate or cook the protein. Second, in biryani rice is paired with a protein or vegetables, either goat, lamb, chicken, seafood, paneer, potatoes, or even chickpeas and tempeh. Finally, a biryani is always cooked in multiple layers and finished in a closed vessel in its own steam. This is also known as “dum” cooking. Even within India, a biryani from the northern regions is drastically different from what you’ll find in the southernmost tip of the country. To try to sum up biryani neatly, it is a layered rice-based dish containing marinated pieces of protein or vegetables. But even then there is one variety of biryani from Kerala that uses no rice, and instead has meat cooked with tapioca or [cassava root](https://www.thespruceeats.com/introduction-to-cassava-yuca-2138084). This is all to say that every corner of India showcases a variety of biryanis, but in principle it’s mainly rice and meat with several vegetarian iterations. ## The Biryani With One Thousand Faces While all varieties of biryani are important, a few are more popular than others. Lucknowi biryani falls under the Awadhi style of cooking (Awadhs were a branch of Mughals). This variety of biryani is fragrant but the flavors are subtle and nuanced. The Kolkata style of biryani belongs to West Bengal and was learnt from the Muslim royals around 1856, when the last Nawab of Oudh, Wajid Ali Shah, was dethroned by the British and exiled to Kolkata during the reign of Queen Victoria. What separates it from the original Mughal biryani is the addition of potatoes. This is to say that each region in India has its own “signature” biryani. This biryani is a simple chicken-based version that I learned and adapted from an Indian Muslim friend. While it has the richness of Indian spices, it isn’t as subtle as the Lucknowi variety, nor is it as robust as the South Indian version. You’ll find your sweet spot with my versatile chicken biryani. ## Tips for Making Chicken Biryani - Serve it layered — Do not mix up the rice with chicken while serving, simply serve it in a layered form. - Where to find biryani masala — Biryani masala can be found at most Indian markets. Some blends contain salt. If so, omit the additional salt from the chicken marinade. - What kind of chilli powder to use — For the red chilli powder, look for an Indian red chilli powder (they are often simply labeled “red chilli powder” in Indian markets). In a pinch, unsmoked paprika can be used. Do not use American-style chili powder (the blend of spices used in making American meat and bean chili). Keep in mind that red chilli powders can vary a lot in heat level, so taste a smidge by itself to see how spicy it is, and adjust the amount used in the recipe accordingly. - Cooking the rice — After par-cooking the rice, it should still have a little bite to it. It will finish steaming with the chicken and during that time will pick up the fragrant aroma of the spices the chicken was cooked with. ### Never Lose a Recipe Again\! Love a Spruce Eats recipe? [With MyRecipes, your personal home for recipes](https://www.myrecipes.com/authentication/login?regSource=12cxnj&isMyrecipes=true&utm_source=thespruceeats&utm_medium=editorial), easily save and organize your favorites, plus thousands more, in one convenient place. “Chicken Biryani is a layered chicken and rice dish full of Indian flavors and spices. The savory chicken mixture, fragrant basmati rice, and rich spices come together with fresh cilantro and mint to create a flavorful one pot meal.” —[Joan Velush](https://www.thespruceeats.com/joan-velush-5323136) ![Rice with spiced chicken and cilantro garnish](https://www.thespruceeats.com/thmb/W2Nu-hWGufJi_Mhcqkl2OfgNTjg=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/ChickenBiryani-aded011b8fcb44c3a93ea0c88e7b9c66.jpeg) Keep Screen Awake - 4 boneless skinless chicken thighs (1 1/4 to 1 1/2 pounds), cut into 1-inch cubes - 3/4 cup plain yogurt - 2 tablespoons ginger-garlic paste, or 1 tablespoon minced fresh ginger plus 1 tablespoon minced garlic - 2 tablespoons fresh lemon juice (from 1 lemon) - 1 1/2 tablespoons biryani masala, preferably salt-free - 1 tablespoon ground coriander - 1 tablespoon ground cumin - 1/2 to 1 teaspoon red chilli powder, depending on your spice tolerance - 1 green chilli, such as serrano, minced - 1/2 teaspoon ground turmeric - 1 1/2 teaspoons fine salt, divided - 1 pinch saffron threads - 5 tablespoons milk - 2 cups basmati rice - 2 tablespoons ghee - 2 teaspoons cumin seeds - 2 bay leaves - 8 peppercorns - 1 (2-inch) cinnamon stick - 1/2 cup French-fried onions, or store-bought fried shallots, divided - 1 Roma tomato, grated - 1 tablespoon garam masala, store-bought or [homemade](https://www.thespruceeats.com/garam-masala-the-magic-spice-1957585) - 1/4 cup cilantro leaves, finely chopped - 1/3 cup mint leaves, finely chopped 1. Gather the ingredients. The Spruce Eats / Bahareh Niati 2. Mix the chicken with the yogurt, ginger-garlic paste, lemon juice, biryani masala, coriander, cumin, red chilli powder, green chilli, turmeric, and 1/2 teaspoon of the salt (only add salt if your biryani masala is salt-free) in a large bowl. Coat the chicken in the ingredients well and allow the meat to marinate, covered and refrigerated, for at least 2 hours or overnight. The Spruce Eats / Bahareh Niati 3. Preheat the oven to 325 F. Combine the saffron and milk in a small bowl and let steep while you prepare the biryani. The Spruce Eats / Bahareh Niati 4. Place the rice in a medium bowl and add cool water to cover. Let soak while you cook the biryani. The Spruce Eats / Bahareh Niati 5. In a deep, heavy-bottomed cooking vessel such as a Dutch oven, heat the ghee over medium until shimmering and add the cumin seeds, bay leaves, peppercorns, and cinnamon stick. Cook, stirring constantly, until the spices become fragrant and darken slightly, about 1 minute. The Spruce Eats / Bahareh Niati 6. Add 1/4 cup of the fried onions and the tomato and cook this mixture for 3 to 4 minutes or until the tomato turns jammy. The Spruce Eats / Bahareh Niati 7. Add the chicken along with the marinade and cook, stirring occasionally, until the chicken loses its raw color and is almost cooked through, 12 to 15 minutes. Add the garam masala and stir well. The Spruce Eats / Bahareh Niati 8. While the chicken is cooking, heat 5 cups of water and the remaining 1 teaspoon salt in a medium saucepan and allow it to reach a rolling boil. Drain the soaked rice in a fine mesh sieve. The Spruce Eats / Bahareh Niati 9. Add the drained rice to the boiling water and cook for 5 to 6 minutes on medium heat, until al dente. Do not fully cook the rice. Drain the rice in a colander or strainer and keep aside. The Spruce Eats / Bahareh Niati 10. Once the chicken is almost cooked, top it with the par-boiled rice rice, making sure to cover the meat fully. At this point, the rice and chicken both are semi-cooked and only have a few minutes further to go. The Spruce Eats / Bahareh Niati 11. Top the rice with the remaining 1/4 cup fried onions and drizzle the biryani with the saffron-milk mixture. The Spruce Eats / Bahareh Niati 12. Cover the cooking vessel, transfer it to the preheated oven, and allow it to cook for about 10 minutes or until the rice is tender. Garnish with the cilantro and mint leaves. The Spruce Eats / Bahareh Niati ### How to Store Leftover Biryani Refrigerate leftover biryani in in an airtight container for up to 4 days. ### Recipe Variation You can replace the chicken with cubed paneer or waxy potatoes for a vegetarian version of the dish. Marinate them in the same way as the meat and add to your biryani. Cooking time will vary for each protein, so consider it done once tender. \| Nutrition Facts (per serving) \| \| \|---\|---\| \| 351 \| Calories \| \| 16g \| Fat \| \| 28g \| Carbs \| \| 26g \| Protein \| × \| Nutrition Facts \| \| \|---\|---\| \| Servings: 4 to 6 \| \| \| Amount per serving \| \| \| Calories \| 351 \| \| % Daily Value\* \| \| \| Total Fat 16g \| 21% \| \| Saturated Fat 6g \| 29% \| \| Cholesterol 117mg \| 39% \| \| Sodium 872mg \| 38% \| \| Total Carbohydrate 28g \| 10% \| \| Dietary Fiber 3g \| 10% \| \| Total Sugars 4g \| \| \| Protein 26g \| \| \| Vitamin C 7mg \| 37% \| \| Calcium 144mg \| 11% \| \| Iron 4mg \| 25% \| \| Potassium 561mg \| 12% \| \| \The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* \| \| (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Rate This Recipe I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it\! Thanks for your rating\!
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