How to Make Chicken Biryani at Home – Foolproof Recipe for Beginners & Pros

Chicken Biryani: If you’ve ever dreamed of making that fragrant, flavourful , restaurant-style in your own kitchen (the one with perfectly separate grains of basmati, juicy chicken pieces, and that irresistible aroma), you’re in the right place.

I’ve made hundreds of biryanis over the years, failed spectacularly a few times, and finally cracked the code to a foolproof chicken biryani recipe that works every single time – whether you’re cooking for 4 people or 20.

This is the ultimate step-by-step guide to homemade chicken biryani (Hyderabadi-style dum biryani), complete with tips, tricks, and all the little secrets nobody tells you.

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Ingredients (Serves 5–6)

For Chicken Marination

• 1 kg chicken (thighs or drumsticks, bone-in for best flavor)
• ¾ cup thick curd/yogurt
• 2 tbsp ginger-garlic paste
• 2 tsp red chilli powder
• 1 tsp turmeric powder
• 2 tsp biryani masala (or garam masala)
• 1 tbsp lemon juice
• Salt to taste

For Rice

• 3 cups long-grain basmati rice (aged is best)
• 3–4 green cardamom, 4 cloves, 1 bay leaf, 1-inch cinnamon
• 1 tbsp ghee + 1 tsp salt
• Water for boiling

For the Biryani Layers

• 4 large onions, thinly sliced (for golden fried onions / birista)
• 3 tomatoes, chopped
• ½ cup chopped mint leaves
• ½ cup chopped coriander leaves
• 10–12 strands saffron soaked in ¼ cup warm milk
• 4 tbsp ghee + 2 tbsp oil
• 2 tsp kewra water (optional but heavenly)
• Whole spices: 4 green cardamom, 6 cloves, 2 bay leaves, 1 star anise, 1 mace flower

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Step-by-Step Chicken Biryani Recipe

Step 1: Marinate the Chicken (Minimum 1 hour, overnight is best)

Mix all the marination ingredients with the chicken and let it rest. The longer it sits, the more flavorful and tender the chicken becomes.

Step 2: Make Golden Fried Onions (Birista)

This is the soul of biryani. Heat oil + ghee in a heavy kadhai, fry thinly sliced onions on medium flame till deep golden brown (not burnt!). Drain on paper towel. Keep the leftover oil – it’s liquid gold.

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Step 3: Parboil the Rice (70% cooked)

• Wash and soak basmati rice for 30 minutes.
• Boil water with whole spices, salt, and a spoon of ghee.
• Add soaked rice and cook till 70% done (grain should break easily between fingers but still have a bite).
• Drain immediately and spread on a large plate to cool.

Step 4: Cook the Chicken Masala

In the same kadhai (with leftover fried onion oil):

1. Add whole spices, let them crackle.
2. Add marinated chicken, cook on high flame for 7–8 minutes.
3. Add chopped tomatoes, half the fried onions, and biryani masala.
4. Cook covered on low-medium flame till chicken is 90% cooked and gravy is thick (bhuna masala). Do NOT add water unless absolutely needed.

Step 5: Layering (The Dum Magic)

• Take a heavy-bottomed pot.
• First layer: Drizzle ghee + few fried onions + mint + coriander.
• Second layer: Half the rice → sprinkle saffron milk + kewra + fried onions + mint.
• Third layer: All the chicken masala.
• Final layer: Remaining rice → more saffron milk, remaining fried onions, mint, coriander, and a generous spoon of ghee on top.

Step 6: Dum (Slow Steam Cooking)

• Seal the pot with foil or wet cloth + tight lid.
• Place on a hot tawa (to avoid direct heat) and cook on lowest flame for 20–25 minutes.
• Let it rest for 15 minutes after switching off the flame – this is crucial!

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Pro Tips for the Perfect Chicken Biryani Every Time

1. Use aged basmati – it makes the rice grains long and fluffy.
2. Never overcook the rice during boiling – soggy rice = biryani disaster.
3. The chicken should be almost cooked before layering; the dum just finishes it.
4. Fried onions are non-negotiable – make extra!
5. Use a heavy pot and seal properly – steam should not escape.

Serving Suggestions

Serve hot with:

• Raita (cucumber or boondi)
• Mirchi ka salan (Hyderabadi style)
• Lemon wedges and sliced onions

Read More Recipes: Discovering Mutton Briyani 2025: The King of All Briyanis I’ve Ever Had. Good Info

Final Thoughts

Making chicken biryani at home is not difficult – it just needs patience and love. Once you master this recipe, you’ll never order biryani from outside again.

Tried this recipe? Drop a comment below and tell me how your biryani turned out! Tag me on Instagram when you make it – I’d love to see your beautiful dum-steamed pot.

Happy cooking! Vaskar ❤️