Chicken Biryani Recipe 90 min Quick Homemade Biryani

If you’ve ever wanted to make an easy chicken biryani recipe that tastes just like your favorite restaurant’s version, you’re in the right place. This aromatic one-pot dish combines fragrant basmati rice, tender marinated chicken, and warming spices to create a meal that’s perfect for family dinners, special occasions, or weekend cooking.

Many people think biryani is complicated, but this simplified recipe breaks down the process into manageable steps. Whether you’re a beginner or an experienced cook looking for a foolproof method, this guide will help you create delicious homemade biryani that rivals any takeout.

Chicken Biryani Recipe: In just 90 minutes, you’ll have a flavorful chicken biryani on your table that serves 6-8 people. Let’s dive into everything you need to know about making this beloved Indian rice dish.

What Makes This Chicken Biryani Recipe Easy?

Traditional biryani can be intimidating with its long ingredient lists and complex techniques. This easy version simplifies the process while keeping all the authentic flavors you love.

Key simplifications include:

• Using readily available spices instead of hard-to-find ingredients
• A straightforward layering technique that doesn’t require expert skills
• Quick marination time of just 30 minutes
• One-pot cooking method that reduces cleanup
• Clear step-by-step instructions with timing guidance

The result is a fragrant, colorful biryani with perfectly cooked rice, juicy chicken pieces, and layers of aromatic spices that will impress everyone at your table.

Ingredients You’ll Need for Easy Chicken Biryani

For the Chicken Marinade:

• 2 lbs chicken (bone-in pieces or boneless thighs)
• 1 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons lemon juice

For the Rice:

• 2 cups basmati rice
• 4 cups water
• 2 bay leaves
• 4-5 green cardamom pods
• 4-5 cloves
• 1 cinnamon stick
• 1 teaspoon salt

For the Biryani Layers:

• 3 large onions (thinly sliced)
• 4 tablespoons ghee or oil
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro
• 2-3 green chilies (slit)
• 1/4 teaspoon saffron strands (soaked in 1/4 cup warm milk)
• 1/4 cup warm milk for saffron

Optional Garnishes:

• Fried onions (store-bought or homemade)
• Boiled eggs
• Cashews and raisins

Step-by-Step Instructions for Making Chicken Biryani

Step 1: Marinate the Chicken

Start by preparing your chicken marinade. In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, and lemon juice. Mix these spices thoroughly until you have a smooth marinade.

Add your chicken pieces to this mixture and coat them completely. Cover the bowl and let it marinate for at least 30 minutes. For deeper flavor, you can marinate overnight in the refrigerator, but 30 minutes works perfectly for this quick recipe.

The yogurt tenderizes the chicken while the spices infuse every bite with flavor. This marination step is crucial for authentic-tasting biryani.

Step 2: Prepare the Rice

While your chicken marinates, rinse the basmati rice under cold water 3-4 times until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.

Soak the rinsed rice in water for 20-30 minutes. This helps the grains cook evenly and become fluffy.

In a large pot, bring 4 cups of water to a boil. Add bay leaves, cardamom pods, cloves, cinnamon stick, and salt. Once boiling, drain the soaked rice and add it to the pot.

Cook the rice until it’s 70% done (about 6-7 minutes). The grains should still have a slight bite in the center. Drain immediately and set aside. This partial cooking is key because the rice will finish cooking during the layering process.

Step 3: Fry the Onions

Heat ghee or oil in a heavy-bottomed pot or Dutch oven. Add the sliced onions and fry them on medium-high heat until they turn golden brown and crispy. This takes about 12-15 minutes.

These fried onions (called birista) add sweetness, texture, and an authentic flavor to your biryani. Remove half of the fried onions and set them aside for garnishing.

Step 4: Cook the Marinated Chicken

In the same pot with the remaining fried onions, add your marinated chicken along with all the marinade. Cook on medium-high heat for 8-10 minutes, stirring occasionally.

The chicken should be about 80% cooked at this stage. It will release moisture from the marinade, creating a flavorful base for your biryani. The chicken doesn’t need to be fully cooked yet as it will continue cooking with the rice.

Step 5: Layer the Biryani

Now comes the fun part – creating the layers. This technique is called “dum” cooking.

Spread the partially cooked chicken evenly at the bottom of your pot. Sprinkle half of the mint leaves, cilantro, and green chilies over the chicken.

Gently spread the 70% cooked rice over the chicken layer. Try not to press down – keep it fluffy.

Drizzle the saffron-infused milk evenly over the rice. This gives the biryani its signature golden streaks and aromatic flavor.

Sprinkle the remaining mint, cilantro, green chilies, and the reserved fried onions on top.

Step 6: The Dum Cooking Process

Cover the pot tightly with aluminum foil, then place the lid on top. This seals in the steam, which is essential for the dum cooking method.

Cook on high heat for 3-4 minutes until you see steam escaping. Then reduce the heat to the lowest setting and cook for 25-30 minutes.

If you’re worried about burning, you can place the pot on a griddle or flat pan for even heat distribution.

After 30 minutes, turn off the heat but don’t open the lid yet. Let the biryani rest for 10 minutes. This resting time allows the flavors to meld beautifully.

Step 7: Serve Your Easy Chicken Biryani

Gently fluff the biryani with a fork, mixing the layers carefully to distribute the chicken and rice. The rice should be perfectly cooked, the chicken tender and juicy, and the aroma absolutely irresistible.

Serve hot with raita (yogurt sauce), pickle, or a simple cucumber salad.

Pro Tips for Perfect Chicken Biryani Every Time

Use good quality basmati rice: The long-grain variety gives the best results and authentic texture.

Don’t skip the soaking: Soaking the rice ensures even cooking and fluffy grains.

Control the heat: The dum cooking requires low, steady heat. Too high and you’ll burn the bottom layer.

Seal it properly: A tight seal traps the steam, which cooks the biryani perfectly. Use foil under the lid for the best results.

Let it rest: The 10-minute resting period after cooking is not optional. It allows the moisture to redistribute.

Choose bone-in chicken for more flavor: While boneless works fine, bone-in pieces add depth to the dish.

Fresh herbs matter: Don’t substitute dried herbs for fresh mint and cilantro. They’re essential for authentic flavor.

Common Mistakes to Avoid

Overcooking the rice initially: Remember, the rice should only be 70% cooked before layering. Fully cooked rice will become mushy.

Opening the lid during dum cooking: Resist the temptation to check on your biryani. Opening the lid releases the steam and disrupts the cooking process.

Using too much water: Follow the water ratios carefully. Excess water makes the biryani soggy.

Skipping the marination: Even 30 minutes makes a difference. Don’t skip this step.

Burning the bottom: If you smell burning, your heat is too high. Use a heat diffuser if needed.

Variations and Customization Options

Vegetarian Biryani

Replace chicken with mixed vegetables like potatoes, carrots, cauliflower, and peas. Add paneer cubes for protein.

Spice Level Adjustments

For milder biryani, reduce or omit the green chilies and red chili powder. For spicier versions, add more chilies or a teaspoon of red chili flakes.

Hyderabadi Style

Add fried cashews and raisins between the layers. Use more saffron and add a tablespoon of rose water for a richer, more aromatic version.

Instant Pot Method

You can adapt this recipe for an Instant Pot. Use the sauté function for steps 3 and 4, then pressure cook on high for 8 minutes with natural release.

What to Serve with Chicken Biryani

Biryani is a complete meal on its own, but these accompaniments enhance the experience:

Raita: Cooling yogurt mixed with cucumber, tomatoes, and mint balances the spices perfectly.

Mirchi ka Salan: A spicy green chili curry traditional in Hyderabadi cuisine.

Pickle: Lime or mango pickle adds tangy contrast.

Papadum: Crispy lentil crackers provide textural variety.

Salad: Simple onion rings with lemon juice and chat masala.

Storage and Reheating Instructions

Storing Leftover Biryani

Allow the biryani to cool completely before storing. Transfer to an airtight container and refrigerate for up to 3 days.

For longer storage, freeze portions in individual containers for up to 2 months. This makes for convenient ready-to-eat meals.

Reheating Methods

Microwave: Add a tablespoon of water, cover, and microwave on high for 2-3 minutes, stirring halfway through.

Stovetop: Place biryani in a pan with a tablespoon of water or ghee. Cover and heat on low for 5-7 minutes, stirring gently.

Oven: Spread biryani in an oven-safe dish, sprinkle with water, cover with foil, and bake at 350°F for 15-20 minutes.

The key to reheating is adding moisture to prevent the rice from drying out.

Conclusion

Making an easy chicken biryani recipe at home is more achievable than you might think. With this step-by-step guide, you now have all the knowledge you need to create a restaurant-quality biryani in your own kitchen.

The key is understanding each component – the marinated chicken, perfectly cooked rice, aromatic spices, and the dum cooking technique. Once you master these basics, you can experiment with variations and make this recipe your own.

This homemade biryani is perfect for Sunday family dinners, potlucks, celebration meals, or whenever you’re craving something special and comforting. The best part? You’ll save money compared to ordering takeout while enjoying food that’s fresher and made with love.

So gather your ingredients, follow these simple steps, and get ready to enjoy the most flavorful, aromatic chicken biryani you’ve ever made. Your family and friends will be asking for seconds and thirds!

FAQs

Q: Can I make this easy chicken biryani recipe in advance?

A: Yes, you can prepare the components ahead. Marinate the chicken and store it overnight. Cook the rice to 70% and refrigerate. When ready to serve, complete the layering and dum cooking process. The biryani tastes even better when assembled fresh.

Q: What if I don’t have saffron in Chicken Biryani Recipe?

A: While saffron adds authentic flavor and color, you can substitute with 1/2 teaspoon of turmeric mixed with milk, or simply omit it. The biryani will still taste delicious.

Q: Can I use brown rice instead of basmati for Chicken Biryani Recipe ?

A: Brown rice has a different texture and cooking time. While possible, it won’t give you the authentic biryani experience. If you must use it, cook it separately until fully done before layering.

Q: How do I prevent the bottom from burning?

A: Chicken Biryani Recipe: Use a heavy-bottomed pot, ensure the heat is on the lowest setting during dum cooking, and consider placing a griddle or heat diffuser under the pot for even heat distribution.

Q: Is chicken biryani gluten-free?

A: Yes, this recipe is naturally gluten-free as long as you ensure all your spice blends don’t contain any hidden gluten additives. Always check labels if you have celiac disease.

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