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Chicken Biryani garnished with fresh coriander and mint
Fluffy basmati rice layered with spiced chicken and herbs

Chicken Biryani

Author: Flavelo
Recipes Main Courses
Biryani is the 'King of One-Pot Dishes'. It's not simply mixed rice and meat, but a layered work of art. The essence is 'dum' cooking, meaning steaming: the semi-cooked rice and juicy meat steam together in a sealed pot until done. This way, the rice absorbs the aromas of the meat while remaining fluffy, not sticky.
🕒 Prep Time 40 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Heavy-based saucepan or casserole dish with a lid
  • Sieve for the rice

Allergen Information

⚠️ Milk

Instructions

1 ✓

Marinate the diced chicken with the yoghurt, crushed garlic, grated ginger, salt, and masala spice mix. Let it stand for min. 30 minutes.

Tip: The acidity of the yoghurt softens the meat fibres.
2 ✓

Wash the rice multiple times, then boil in plenty of salted water for 5-6 minutes (it should be 'al dente', meaning the centre is still hard). Drain.

Tip: Don't cook it completely! It will soften fully in the steam.
3 ✓

Heat oil in a heavy-based pan. Toss in the whole spices (cinnamon, cardamom, cloves, bay), then fry the sliced onion until golden brown.

Tip: Caramelised onion gives the Biryani its sweet base flavour.
4 ✓

Add the marinated chicken and diced tomato. Fry for 5-6 minutes until the meat whitens and releases juices.

Tip: You don't need to cook the meat completely, just 'start' it.
5 ✓

Layering: Sprinkle the chopped mint and coriander over the meat base, then spread the semi-cooked rice on top. Sprinkle with 100ml water.

Tip: The fresh herbs steam between the meat and rice, permeating everything.
6 ✓

Seal the pot tightly (you can use foil under the lid) and steam on the lowest heat for 20-25 minutes.

Tip: This is the 'dum' technique: the food cooks to perfection in its own steam.
7 ✓

Remove from the heat, let it rest for 10 minutes, then carefully toss together before serving.

Tip: Fluff with a fork, don't break the rice grains.

Recipe FAQ

Why did the rice become sticky?
Either you overcooked it during the pre-boil, or didn't wash it enough. Basmati rice must be washed until the water runs clear to remove surface starch.

Ingredients

  • 500 g Chicken breast (or thigh fillets)
  • 250 g Basmati rice
  • 2 pcs Onions
  • 3 cloves Garlic
  • 2 cm Ginger
  • 100 ml Natural yoghurt
  • 1 pc Tomato
  • 1 bunch Fresh coriander
  • 1 bunch Fresh mint leaves
  • 2 tsp Biryani masala spice mix
  • 1 pc Cinnamon stick
  • 4 pcs Green cardamom pods
  • 4 pcs Cloves
  • 2 pcs Bay leaves
  • 100 ml Water (for steaming)
  • 3 tbsp Oil
  • 1 tsp Salt