What Is Chicken Biryani?
Chicken Biryani is arguably the most popular biryani in the world — fragrant bone-in chicken pieces cooked in a rich, spiced masala, layered with saffron-scented aged basmati, crispy birista (fried onions), and fresh mint and coriander, then sealed and slow-cooked using the dum (steam) method.
Unlike mutton biryani, which requires hours of slow cooking, chicken biryani is more forgiving and quicker — making it the perfect biryani to master first. It is the centrepiece of countless South Asian family meals, Eid celebrations, and dinner parties across the UK. All ingredients are available at MasalaMart for UK delivery.
Which Style of Chicken Biryani?
Biryani has regional variations across India, Pakistan, and Bangladesh. The most well-known styles are:
- Hyderabadi Biryani: The most iconic — raw (kacchi) or cooked (pakki) chicken layered with rice and dum-cooked; intensely aromatic with whole spices and saffron
- Lucknowi (Awadhi) Biryani: More delicate, fragrant, and subtle; the masala is lighter and the rice more perfumed
- Kolkata Biryani: Famously includes potatoes (aloo) in the biryani — a Kolkata institution
- Pakistani Biryani: Bolder, spicier, often with more tomato and chilli
This recipe uses the pakki (pre-cooked chicken) dum method — the most reliable for home cooks and closest to the restaurant style most familiar in the UK.
Ingredients for Chicken Biryani (Serves 5–6)
For the Rice:
- 500g aged basmati rice
- 2.5 litres water
- 1 bay leaf, 3 cloves, 3 green cardamom pods, 1 cinnamon stick, 1 star anise
- 1½ tbsp salt
- 1 tbsp vegetable oil or ghee
For the Chicken Masala:
- 1kg bone-in chicken pieces (thighs and drumsticks — bone-in gives far more flavour)
- 5 tbsp ghee or oil
- 3 large onions — 2 for masala, 1 for birista
- 6 garlic cloves, minced
- 2 inch fresh ginger, grated
- 200g thick yoghurt
- 3 tomatoes, blended
- 2–3 green chillies, slit
- 1½ tsp biryani masala or garam masala
- 1½ tsp coriander powder
- 1 tsp cumin powder
- 1 tsp Kashmiri chilli powder
- 1 tsp turmeric
- Salt to taste
Whole Spices for Masala:
- 2 bay leaves
- 3 green cardamom pods
- 1 black cardamom pod
- 1 small cinnamon stick
- 3 cloves
- 1 tsp cumin seeds
For Layering and Dum:
- Large handful fresh mint leaves
- Large handful fresh coriander, chopped
- Generous pinch of saffron soaked in 4 tbsp warm milk
- 3 tbsp ghee, cut into small pieces
- Birista (crispy fried onions) from 1 onion
How to Make Chicken Biryani — Step by Step
Step 1: Marinate the Chicken
Mix chicken pieces with yoghurt, half the garlic-ginger paste, turmeric, chilli powder, and 1 tsp salt. Marinate for at least 1 hour — 4 hours or overnight in the fridge is better. Even 30 minutes makes a significant difference to flavour and tenderness.
Step 2: Make the Birista
Thinly slice 1 onion. Fry in 4–5 tbsp oil over medium-high heat for 18–22 minutes until very deep golden-brown and crispy. Remove and drain on kitchen paper. Reserve the onion-flavoured oil in the pan.
Step 3: Cook the Chicken Masala
In the pan with reserved onion oil, add extra ghee if needed. Add whole spices — sizzle for 30 seconds. Add 2 sliced onions and cook for 18–20 minutes until deep golden. Add remaining garlic-ginger paste and cook for 2–3 minutes. Add coriander, cumin, and Kashmiri chilli — bhunao for 2 minutes. Add blended tomatoes and cook for 8–10 minutes until oil separates.
Add marinated chicken and increase heat to high. Sear for 4–5 minutes to brown the chicken. Add biryani masala. Reduce heat to medium, cover, and cook for 20–25 minutes until the chicken is just cooked through. The gravy should be thick and coating the chicken — if too watery, cook uncovered for a few minutes to reduce. Season well.
Step 4: Par-Cook the Rice
Wash and soak basmati for 30 minutes, then drain. Bring 2.5 litres of well-salted water to a vigorous boil with whole spices and oil. Add rice and cook for exactly 6 minutes until 70% cooked — firm with a slight bite in the centre. Drain immediately and spread on a tray.
Step 5: Layer the Biryani
Spread the chicken masala with all its gravy as the base layer in a large heavy pot. Over it, spread half the par-cooked rice. Scatter half the mint, coriander, and birista. Drizzle half the saffron milk. Repeat with remaining rice, herbs, birista, and saffron. Dot ghee pieces across the top.
Step 6: Dum — Seal and Steam
Seal tightly with foil under the lid. Cook on the lowest possible gas heat (with a tawa under the pot if available) for 20–25 minutes.
Oven method: Seal with foil and lid, then bake at 150°C for 25–30 minutes — more consistent and no risk of a burnt bottom.
Step 7: Rest and Serve
Rest sealed for 10 minutes after removing from heat. Open at the table for the full aromatic impact. Mix gently from the sides inward with a wide spatula to keep layers intact.
What to Serve with Chicken Biryani
- ✅ Raita — essential; boondi raita or cucumber raita are classics
- ✅ Mirchi ka salan — the Hyderabadi biryani accompaniment
- ✅ Sliced raw onion with lemon and green chilli
- ✅ Papad — for crunch on the side
Chicken Biryani vs Mutton Biryani — Key Differences
Chicken cooks in a fraction of the time of mutton, making chicken biryani more accessible for weeknight or same-day cooking. Chicken biryani is lighter in flavour; mutton biryani is richer and more deeply spiced from the bone marrow and longer cooking. Both use the same dum technique and layering method. If you’re new to biryani, master chicken first — it’s more forgiving.
Chicken Biryani Tips
- Bone-in chicken only: Boneless chicken dries out in the dum and lacks flavour. Thighs and drumsticks on the bone are essential.
- Thick masala before layering: Watery masala = wet, mushy rice. Cook it down until thick.
- 70% rice cook: The rice finishes cooking in the dum. Start too cooked and it goes mushy.
- Season the masala generously: It has to flavour all the rice layered above it.
- Saffron is worth it: Real saffron (even a small pinch) transforms the colour and aroma of the top layer of rice. Use Kashmiri saffron for the best quality.
Where to Buy Chicken Biryani Ingredients in the UK
Aged basmati rice, biryani masala, saffron, Kashmiri chilli, and ghee are all available at MasalaMart — delivered across the UK with free delivery on orders over £50.