Chicken Breyani Recipe

Chicken breyani is a popular breakfast recipe in India. This is an easy recipe to make with ingredients that are easily available or found in your local supermarket. This is also an easy recipe to make even if you aren’t a great cook and may not have a lot of skill in the kitchen.

How To Cook Chicken Breyani Recipe

Preparation – Marination

1. This recipe needs half kg chicken (1.1 lbs.). Make few slits on all the chicken pieces and add to a large bowl. Then add

  • 3 tablespoons plain yogurt (Indian curd)
  • 1¼ tablespoons ginger garlic paste
  • ½ to 1 tablespoon garam masala (or biriyani masala)
  • ½ teaspoon salt
  • ¼ teaspoon ground turmeric
  • ½ to 1 teaspoon red chili powder (reduce for kids)
  • 1 tablespoon lemon juice (optional)

Here’s a recipe for chicken breyani, which is basically a kind of spiced chicken curry. I love this recipe because it’s simple and delicious! It’s a great recipe to keep with you at all times to come back to when you’re craving breyani.

chicken breyani recipe

Chicken Biryani Recipe

Aromatic, delicious and spicy one pot chicken biryani made with basmati rice, spices, chicken and herbs. This is a beginners recipe and can be made with ease. Serve chicken biryani with raita or salan (gravy).
Prep Time 1 hr
Cook Time 25 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 240 kcal

Ingredients
  

Marinade For Chicken Biryani

  • 1/2 kg chicken
  • 3 tbsp plain yogurt (curd or dahi)
  • tbsp ginger garlic paste (1 inch ginger & 4 garlic cloves crushed)
  • 1/2 tbsp salt
  • 1/4 tbsp turmeric
  • 1 tbsp paprika
  • 1 tbsp garam masala
  • 1 tbsp lemon juice

Other Ingredients For Chicken Breyani / Biryani

  • 2 cup basmati rice
  • 2 tbsp ghee
  • 1 large onion
  • 1/2 cup mint leaves
  • 1 piece green chili
  • 3 cup water

Instructions
 

Preparation

  • To a bowl, add yogurt, ginger garlic paste, ½ tsp salt, garam masala, turmeric, lemon juice & red chili powder.
  • Mix up well and taste the marinade. Add more salt and spice if needed.
  • Make slits on the chicken pieces. Add it to the marinade &mix well. Cover and set aside for 1 hour to overnight. 
  • Rinse basmati rice thrice and soak for 30 mins. Drain to a colander after 30 mins.

How To Make Chicken Biryani

  • Heat ghee or oil in a pot or pressure cooker.
  • Add whole spices – bay leaf, cardamoms, cloves, cinnamon, star anise, shahi jeera & mace. Skip them if you do not have.
  • When the spices begin to sizzle, add onions & fry them evenly stirring often until uniformly light brown but not burnt.
  • Add chicken & saute until pale for 5 mins on a medium heat.
  • Cover & cook on a low flame until the chicken is soft cooked or tender. Saute to evaporate any excess moisture in the pot.
  • Taste test and add more salt if needed. I add about ¼ teaspoon salt. Add ¼ cup yogurt (curd), 2 tablespoons chopped mint leaves, 1 slit green chili, ½ to 1 teaspoon red chili powder & 1 teaspoon garam masala.

Layering

  • Mix everything well and layer chicken evenly at the bottom.
  • Spread drained rice in a layer over the chicken.
  • To a separate bowl, pour 3 cups water. If cooking in a pot use 3 ½ cups water.
  • Add ½ to ¾ tsp salt and mix. Taste the water. It must be slightly salty.
  • Pour 2 cups of this water across the sides of the cooker or pot. Gently pour the rest on top of the rice.
  • Level the rice if needed. Sprinkle 2 tablespoons mint leaves. Optionally add 2 tablespoons fried onions & saffron soaked milk if using.
  • Pot method – If cooking in a pot, cover and cook on a low flame until the chicken biryani is done to your liking. If the rice is still under cooked or hard, pour ¼ to ½ cup boiling water and cook further. When done it has to be fully cooked, yet remain grainy.
  • Cooker method – Set the flame to medium high. Cover & place the whistle. Cook for 1 whistle. Move the cooker away from the burner to stop cooking further. 
  • Rest until the pressure settles. Fluff up the chicken biryani with a fork. 
  • Serve from top to the bottom layer. Each serving gets biryani rice from the top and chicken from the bottom layer.

Notes

  • Water: The amount of water to use depends on the brand of basmati rice. Not all basmati rice need the same amount of water. So for pot method, start with 3 cups water. Towards the end if the rice is undercooked, pour ¼ to ½ cup boiling water and cook further. You will need to experiment a bit with the right amount here.
  • Tomatoes: An authentic biryani never uses tomatoes, so I have not used in the recipe. It does not add any taste infact alters the flavor. If you still want to use you an follow the second recipe I have posted below.
  • To make biryani masala or garam masala – Powder together very small piece of nutmeg, 5 cardamoms, ½ tsp pepper, 5 cloves, 1 to 2 inch cinnamon, ½ tsp fennel seeds, ½ tsp stone flower.
  • Yogurt or curd: Do not use sour curd. If the curd is slightly sour then skip using lemon juice.
  • Rice: I have used lalquilla basmati rice, old malai. Any other basmati rice may need less or more water. Make sure to use as needed.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Keyword chicken breyani recipe, chiken biryani recipe

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