Chicken Biryani is a dish that needs no introduction. Deeply rooted in South Asian culinary heritage, it’s the heart of many family gatherings, special occasions, and Eid feasts. This particular recipe is a classic layered biryani that brings together fragrant rice, marinated chicken, and caramelized onions, all cooked using the “dum” method for ultimate flavor.
What sets this biryani apart is the rich marinade—packed with yogurt, garlic-ginger paste, tomatoes, herbs, and a custom spice blend. The addition of potatoes makes it hearty and satisfying, while layering with mint, coriander, and saffron milk creates that iconic biryani profile of boldness, color, and fragrance. It’s celebration food, but worth making anytime you crave something truly special.
True Dum-Style Biryani: Sealed and slow-cooked for full infusion of flavor.
Restaurant-Style Look & Taste: Vibrant, aromatic, and full of spice.
Customizable Heat & Herbs: Use green chilies or extra mint to your taste.
Perfect Make-Ahead Dish: Improves in flavor as it rests—ideal for gatherings.
Eid, dinner parties, or when hosting guests.
Anyone wanting to master a traditional layered biryani technique.
Making in bulk for leftovers that taste even better the next day.
1kg chicken, cut into small pieces (2 baby chickens recommended)
200g plain yogurt
1½ tbsp garlic-ginger paste
Juice of 1 lemon
3 tomatoes
2 green chillies (optional)
2 tbsp fresh coriander
1 cup fried onions
4–5 tbsp biryani masala
1 tsp ground cumin (optional)
2–3 potatoes, peeled and cut
3 cups (750g) sella basmati rice
3 litres water
2 bay leaves
2 green cardamom pods
1 tsp cumin seeds
1 cinnamon stick
1 star anise
1 lemon, sliced
1 tbsp fresh coriander
1½ tsp salt
Fresh coriander, chopped
Fresh mint leaves
Fried onions
Lemon slices
Saffron infused in milk and/or red/orange food colouring
Thinly slice 2–3 large onions and fry in hot oil until golden and crispy. Drain on kitchen paper and set aside. These will be used in both the marinade and layering.
In a large bowl, combine chicken with yogurt, garlic-ginger paste, lemon juice, biryani masala, and ground cumin (if using).
Blend ¾ cup of the fried onions with tomatoes, green chillies, and coriander to form a paste, then add to the marinade.
Marinate for at least 1 hour, or overnight for maximum flavour.
Heat 4–5 tbsp oil or ghee in a large pan. Add the marinated chicken along with the chopped potatoes.
Cook on medium-high heat for 30–40 minutes, stirring occasionally, until the oil separates and the masala becomes thick and rich.
Taste and adjust the salt if needed. The chicken should be fully cooked and coated in a thick gravy.
Bring 3 litres of water to a boil with bay leaves, cardamom, cumin seeds, cinnamon stick, star anise, lemon slices, fresh coriander, and salt.
Add the soaked and drained rice. Boil until the rice is 80% cooked, then drain immediately.
Remove any whole spices and lemon slices from the rice after draining.
In a large heavy-bottomed pot, layer half the cooked chicken masala on the base.
Add half the cooked rice on top.
Sprinkle with chopped coriander, mint, fried onions, and lemon slices.
Repeat with the remaining chicken and rice.
Drizzle the top with saffron milk or food colouring and finish with more fried onions.
Cover the pot tightly with a lid. Place over very low heat (preferably on a tawa or heat diffuser) and cook for 30 minutes.
Remove from the heat and allow it to rest with the lid on for 10–15 minutes before serving.
Gently fluff the rice before serving.
Serve hot with raita, salad, and lemon wedges. Enjoy!
