Chicken Biryani is not just a recipeit’s an emotion for millions across South Asia and beyond. With roots tracing back to the Mughal kitchens, this flavorful rice dish has become a household favorite, especially in India, Pakistan, and Bangladesh. Whether it’s a weekend family meal, a festive gathering, or a special occasion, Desi-style Chicken Biryani always steals the show.
In this blog, I’ll share a traditional desi chicken biryani recipe, passed down through generations—full of flavor, fragrance, and love.
Desi-style biryani is rich in spices, layered with marinated chicken and long-grain basmati rice, slow-cooked to perfection (dum style). What sets it apart is the use of homemade masalas, yogurt-marinated meat, and slow cooking, which gives biryani its unique aroma and deep flavor.
In many Indian homes, chicken biryani is more than a dish—it’s tradition, pride, and joy.
Ingredients: Authentic and flavourable
For the Chicken Marinade:
1 kg chicken (bone-in pieces)
1 cup thick curd (dahi)
1 tbsp ginger-garlic paste
1 tsp red chili powder
½ tsp turmeric powder
1½ tsp biryani masala (or garam masala)
1 tbsp lemon juice
Salt to taste
A handful of chopped mint and coriander leaves
For the Rice:
2½ cups long-grain basmati rice (soaked for 30 mins)
Whole spices: 2-3 cloves, 1 bay leaf, 2 green cardamoms, 1 black cardamom, 1-inch cinnamon
Salt
Water to boil rice
For the Biryani Base:
3 large onions (thinly sliced)
2-3 green chilies (slit)
½ cup oil or ghee (for frying)
A pinch of saffron soaked in 2 tbsp warm milk (optional but royal!)
Additional mint and coriander for layering
Cooking Institution: Step by step
🔸 1. Marinate the Chicken (Very Important!)
In a large bowl, mix the chicken with curd, spices, ginger-garlic paste, lemon juice, and herbs. Cover and refrigerate for at least 2 hours (overnight is best).
🔸 2. Fry the Onions (Birista)
In a deep pan, heat oil and fry thinly sliced onions until golden brown and crisp. Set half aside for garnishing.
🔸 3. Cook the Chicken
In the same pan (with the remaining oil), add green chilies and the marinated chicken. Cook on medium heat for 10–15 minutes until the chicken is 70% done. Add a few fried onions and fresh herbs while cooking. Don’t overcook—it will finish in the dum process.
🔸 4. Cook the Rice
Boil water with salt and whole spices. Add soaked rice and cook until 70–80% done. Drain the water immediately.
🔸 5. Layering the Biryani
In a thick-bottomed vessel:
First layer: chicken mixture at the bottom
Second layer: half of the cooked rice
Sprinkle some fried onions, mint, coriander, and saffron milk
Repeat layers, finishing with rice on top
🔸 6. Dum Cooking (Slow Steam)
Seal the pot with foil or dough, cover with a lid, and cook:
On low flame for 25–30 minutes
Or place on a hot tawa to avoid burning
Serving Tips For Chicken Biryani
Let the chicken biryani rest for 10 minutes before opening the lid. Open slowly to enjoy the heavenly aroma!
Use a flat spoon to serve, gently scooping from top to bottom to keep the layers intact. Serve hot with:
Raita (curd with onion and cucumber)
Salad and lemon wedges
Spicy boiled egg or chicken kebabs (optional)
💡 Tips for Perfect Desi Chicken Biryani
Use fresh whole spices for maximum flavor.
Don’t overcook rice—slightly undercooked rice finishes cooking in dum.
Marinate chicken for longer for tender and flavorful meat.
For extra richness, add a tablespoon of rose water or kewra water during layering.
Always cook on low heat during dum to avoid burning.í
Facts About Chicken Biryani
1. Origins in Persia and Mughals
Biryani originally came from Persia and was brought to India by the Mughals. The name “biryani” is derived from the Persian word birian, meaning “fried before cooking.”
2. A Royal Dish
Chicken biryani was once considered a royal dish, often served in royal kitchens with rich spices, dry fruits, and saffron.
3. Varieties Across India
India has over 20+ regional varieties of biryani, including:
Hyderabadi Biryani
Lucknowi (Awadhi) Biryani
Kolkata Biryani
Malabar Biryani
Dindigul Biryani
Each has its unique method and flavor.
4. Two Major Cooking Styles
Kacchi Biryani: Raw marinated chicken is cooked together with partially cooked rice.
Pakki Biryani: Chicken is fully cooked before layering with rice.
5. One-Pot Wonder
Biryani is a complete meal — containing protein, carbs, fat, and spices — all in a single dish.
6. Saffron is Key
Saffron gives biryani its signature golden-yellow hue and aromatic richness. It’s one of the most expensive spices in the world.
7. Global Popularity
Chicken biryani is loved worldwide — it’s one of the most ordered dishes in countries like India, Pakistan, UAE, and the UK on food delivery apps.
8. Celebration Food
Biryani is a must-have at weddings, festivals (like Eid), and other celebrations in South Asia.
9. Balanced Use of Spices
Spices like cardamom, cloves, cinnamon, bay leaves, and star anise are used for flavor, aroma, and digestion.
10. Accompaniments Matter
Biryani is traditionally served with raita (yogurt-based side dish), salad,
and mirchi ka salan (a spicy chili curry in Hyderabad).