Chicken Biryani

Homestyle Chicken Biryani – A Family Favourite

Hello folks,

Today I’m sharing a very special recipe that holds a warm place in my heart — our family’s beloved chicken biryani. This dish is inspired by the incredible cooking of my parents and stays true to its homestyle roots. It’s authentic, aromatic, and full of flavor — something you’ll absolutely love making and sharing.

Let’s dive right into it!

~Step 1: Marinate the Chicken

Start by marinating the chicken — ideally overnight for best results. Here’s what you’ll need:

Chicken (with bone)-1kg

Curd (yogurt)-1 cup

Ginger-garlic-green chilli paste -4tbsp

Fried onions (deep fry 4 sliced onions; use half for marination, the rest for layering and garnish)

Lemon juice – 2 tbsp

1 cup oil (use the oil in which you fried the onions)

Coriander leaves

Mint leaves

Saffron water – 2 tbsp (soak saffron strands in lukewarm water or milk)

Turmeric powder – 1 tsp

Red chilli powder – 1 tbsp

Kashmiri red chilli powder – 1 tbsp (for color and aroma)

Coriander powder – 2 tbsp

Cumin powder – 1 tbsp

Garam masala – 1 tbsp

Black pepper powder – ½ tsp

2-3 slit green chillies

Salt to taste

Mix everything well and let it rest for at least an hour — overnight in the fridge is even better for deeper flavor.

~Step 2: Make the Fresh Garam Masala

This homemade garam masala adds that signature warmth and fragrance:

Dry roast the following spices for 2 minutes:

2 bay leaves

3-4 green cardamom pods

3-4 cloves

1 tsp caraway seeds (shah jeera)

1 mace

1 black cardamom

½ inch nutmeg

1 cinnamon stick

1-2 pieces of black stone flower (dagad phool)

Grind into a coarse powder and set aside.

~Step 3: Cook the Chicken

In a large pot or deep pan, heat 2 tbsp of ghee and temper with:

1 tsp caraway seeds

2-3 bay leaves

4-5 green cardamom

5-6 cloves

1 inch cinnamon stick

½ tsp black peppercorns

Add the marinated chicken along with 1 tbsp of your homemade garam masala. Cook on low flame, stirring occasionally. Add a splash of water if needed to prevent sticking. Let the chicken cook until the gravy thickens and the meat is done — around 15–20 minutes.

~Step 4: Prepare the Rice

In a large vessel, bring enough water to boil and add:

Cumin seeds

Whole spices (same as used for tempering)

A few lemon slices

Coriander leaves

4 heaping tbsp of salt

Add ½ kg of basmati rice and cook until it's about 70% done. Drain the rice and layer it on top of the chicken.

~Step 5: Assemble and Dum Cook

Top the rice with:

Saffron milk

Ghee

The remaining fried onions

1 tsp garam masala powder

Fresh coriander and mint leaves

Cover the pot tightly with foil and a lid. Place it on a tawa or skillet and cook on low flame for 15–20 minutes. Once done, turn off the heat and let it rest for 10–15 minutes before opening.

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Serve hot with raita- salad and enjoy this rich, flavorful biryani with your loved ones. 

Yes, it takes a bit of time and effort, especially the first time — but once you get into the rhythm, it becomes a joy to cook. I hope you give this recipe a try and love it as much as we do. Don’t forget to share your feedback!