My Mom's Chicken Biryani Recipe

Posted in RecipesEntreesIndian

When it comes to indulging in the rich tapestry of South Asian cuisine, few dishes can compare to the mouthwatering delight of chicken biryani. This fragrant, flavorful, and aromatic dish has captivated taste buds around the world. In this blog post, we will explore the secrets to making the perfect chicken biryani, share some expert tips, and dive into the fascinating history of this beloved culinary masterpiece. To be honest, this wasn’t a dish I grew up with a lot, but one that often was ordered to indulge in celebrations. Chicken biryani sits at the core of South Asian cuisine and expands into many countries in the region. Families and regions have their own techniques, spice mixes, and styles. This is just one that my mom would make on very, very rare occassions.

My Mom's Chicken Biryani Recipe

The Origins of Chicken Biryani

Before we delve into the culinary aspects, let’s take a brief journey into the history of chicken biryani. This dish has a storied past, with roots that trace back to the Mughal Empire in India. Its name is derived from the Persian word “birian,” which means “fried before cooking.” The Mughals, known for their love of aromatic spices and fragrant cooking, are credited with introducing biryani to the Indian subcontinent.

Ingredients that Makes an Authentic Chicken Biryani

  1. Chicken - The star of the show. Whether you prefer boneless pieces or chicken on the bone, make sure it’s fresh and of high quality.
  2. Rice - Long-grain Basmati rice is the go-to choice for authentic biryani. Rinse it thoroughly before use to remove excess starch for that perfect, non-sticky texture.
  3. Aromatic Spices - Biryani is renowned for its blend of spices. Key ingredients include cloves, cardamom, cinnamon, bay leaves, and star anise. Garam masala and saffron threads add depth and flavor.
  4. Onions - Fried onions provide a delightful crunch and sweetness to the dish. Caramelized to a golden brown, they are the garnish that crowns your biryani.
  5. Yogurt - Yogurt adds creaminess and a slight tanginess to balance the heat and flavors.
  6. Ghee and Oil - A combination of ghee and cooking oil is used for frying and sautéing, infusing richness into every grain of rice.

The Cooking Process

  • Marinating the Chicken: To create tender, flavorful chicken pieces, marinate them in a blend of yogurt, ginger-garlic paste, and spices. Let them soak in the flavors for at least an hour.
  • Parboiling the Rice: Cook the Basmati rice until it’s about 70% done. This ensures that the grains remain separate and don’t get mushy during the final cooking.
  • Layering the Biryani: In a heavy-bottomed pot, layer the partially cooked rice, marinated chicken, fried onions, and aromatic spices. Repeat this process to create a beautiful, fragrant stack.
  • Dum Cooking: Seal the pot with a tight-fitting lid and cook on low heat, allowing the flavors to meld together through the “dum” cooking method. This slow, controlled process is what makes biryani truly special.
4-5 Servings

Chicken Biryani


Day One

  • 6 chicken drimsticks
  • 1 cup cilantro, finely chopped
  • 1 cup mint, finely chopped
  • 1 cup yoghurt
  • 3 tbs garlic, minced
  • 2 tbs ginger, minced
  • 1 tbs green chili, minced
  • 1 tsp red chili powder
  • 1 tsp turmeric
  • ½ tbs coriander powder
  • ½ tbs cumin powder
  • 1 tbs garam masala
  • ½ tsp asafetida
  • 1 tbs lemon juice
  • ¼ cup oil
  • salt to taste

Day Two

  • 1 cup Basmati rice, uncooked
  • 2 tbs ghee
  • 1 bay leaf
  • 4-6 black cardamom
  • 6 cloves
  • 1 cinnamon stick
  • 1 star anise
  • ½ cup whole mint leaves
  • 1 cup fried onions
  • 2 tbs milk
  • pinch of saffron
  • 1 tbs kewra water
  • 1½ cups whole wheat flour
  • ½ cup water


Day One

Clean and prepare the chicken drumsticks by removing the skin. In a deep pot, mix room temperature water with 3 tablespoons salt. Submerge the uncoooked meat in the water for 30 minutes. The meat absorb extra liquid and salt, resulting in a juicier and more flavorful final dish. This technique will also prevent your chicken from drying out when cooking biryani.

Cut long slits in the chicken drumpsticks and set aside. In a large bowl, combine the rest of the ingredients and mix into a paste.

Place some of the mixture in the slits and then coat the chicken with the paste. Place the marinated chicken and all of the paste in a covered container and refrigerate for minimum 24 hours.

Day Two

Clean the Basmati rice a few times under warm water until the water runs clear. Removing the starch will prevent the rice becoming mushy. We want the rice to be intact and fragrant.

Bring a pot of water to boil and add the Basmati rice. Boil for about 6 minutes, it should be about 70% cooked or par boiled.

In a medium bowl, mix the flour and water until a rough dough forms. On a lightly floured work surface, knead the dough until it is smooth and pliable. This should take about 5 minutes.

Gather into a ball and roll out to a ⅛-inch-thick round that’s a few inches larger than your biryani pot.

In a small bowl, soak saffron in the milk.

Heat ghee in a wide pot over medium heat, not too shallow pot. Add the bay leaf, cardamom, cloves, cinnamon stick, and star anise. Stir to flavor the ghee, about 3 minutes.

Add the marinated chicken and paste and saute for about 5 minutes rotating once. Bring heat down to medium-low.

Then layer the rice on top of the chicken. Add the mint leaves, saffron milk, kewra water, and fried onions on top of the rice.

Cover the pot with a lid and seal the edge where the lid and the pot meets with the dough. This will ensure all the steam stays inside the pot and cooks everything inside thoroughly.

Place a cast iron pan underneat the biryani pot so the heat source isn’t touching the pot directly. Cook the biryani on low for 2 hours.

Chicken Biryani Recipe Tips

For those searching for the perfect chicken biryani recipe, here are some quick tips:

  • Customization: Adjust spice levels to suit your taste. You can make it milder or spicier, depending on your preferences.
  • Accompaniments: Biryani pairs wonderfully with cooling raita or a zesty mint chutney. Don’t forget to include them in your meal.
  • Leftovers: Biryani often tastes even better the next day. Store it properly to enjoy a flavorful encore.
  • Vegetarian Option: If you’re a vegetarian, substitute the chicken with vegetables or paneer (Indian cheese) to create a delicious vegetable biryani.

In the world of Indian cuisine, chicken biryani stands as a testament to the country’s rich history, culinary diversity, and artistry. This iconic dish offers a harmonious blend of flavors and aromas that is sure to tantalize your senses. So, go ahead, embark on your biryani-making journey, and savor this beloved dish’s timeless magic. Your taste buds will thank you for it. Happy cooking!

My Mom's Chicken Biryani Recipe

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My Mom's Chicken Biryani Recipe
My Mom's Chicken Biryani Recipe
My Mom's Chicken Biryani Recipe

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