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recipe for chicken biryani
5 from 21 votes

Chicken Biryani

Easy to make Chicken Biryani recipe that is full of flavors and spices.
Prep Time30 mins
Active Time1 hr 15 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: Indian
Keyword: chicken biryani, chicken biryani recipe
Yield: 7 Servings


Chicken Broth

  • 1 kg Chicken Breasts
  • 4 tablespoon Extra Virgin Olive Oil
  • 1 Medium Minced Onion
  • 4 Cloves of Minced Garlic
  • ½ cup of Chopped Fresh Coriander
  • 1 ½ tablespoon of Grated Ginger
  • 1 Stick of Cinnamon
  • 2 pieces of Dried Lemon
  • 3 Bay Leaves
  • 3 pieces of Cloves
  • 3 pieces of Cardamom
  • 400 grams of Chopped Tomato ( 1 Can)
  • 1 cup of Full Fat Yogurt
  • 1 tbsp of Tomato Paste
  • 1 cup of Boiling Water
  • 1 teaspoon of Cumin Powder
  • 1 teaspoon of Turmeric Powder
  • ½ teaspoon of Cinnamon Powder
  • ½ teaspoon of Paprika
  • 1 tablespoon of Salt
  • ¼ teaspoon of Black Pepper
  • ¼ teaspoon of Cloves Powder
  • ¼ teaspoon of Nutmeg Powder
  • ¼ teaspoon of Ginger Powder

Basmati Rice

  • 2 ½ cup of Basmati Rice
  • 2 ½ cup of Water
  • 4 tablespoon of Extra Virgin Olive Oil
  • 1 teaspoon of Salt


  • a Pinch of Saffron
  • ¼ cup of Full Fat Milk


Chicken Broth

  • In a cooking pan, add oil and let it sit on the stove at low heat for a few seconds until it gets hot. Then add in the chopped onions and garlic and cook until golden for 3 minutes, stirring occasionally.
  • Now, add fresh ginger, chopped fresh coriander, cinnamon stick, dried lemon, bay leaves, cloves, cardamom, and stir until all ingredients are combined.
  • Next, add the chopped tomato can, tomato paste, yogurt, salt, pepper and all the spices, followed by the raw chicken.
  • Add boiling water to the cooking pan and stir until all ingredients are combined.
  • Cook the chicken at medium-low heat, with the lid on for 42 - 45 minutes.

Basmati Rice

  • In a cooking pan, add oil, rice and salt.
  • Cover the rice with water and mix all the ingredients together.
  • Cook the rice at low-heat with the lid on for 12-15 minutes. Once all the water is absorbed, the rice is cooked.

Finalizing the Dish

  • Dilute the saffron in milk and let it sit for a few seconds. The milk will become yellow.
  • In a cooking pan at low heat, add a tablespoon of oil, pour half of your cooked rice at the bottom, and level it. Creating your first layer.
  • Then for the second layer, add in your chicken and chicken broth.
  • Pour the remaining rice on top of the chicken.
  • Then pour your saffron and milk mixture on top of the rice.
  • Cook the chicken biryani at low heat for 15 minutes with the lid on.
  • Once the chicken biryani is cooked, mix all your layers with a wooden spatula before serving.