Uploaded April 2026 | Updated September 2026, 2 weeks ago
This easy beginner-friendly chicken biryani is fragrant, flavorful, and cooked in a simple one-pot dum style. Juicy chicken marinated with yogurt, spices, mint, coriander, and cream is layered with perfectly parboiled basmati rice and slow-cooked until fluffy and aromatic. A foolproof homemade biryani recipe that delivers restaurant-style taste with simple ingredients you already have at home.
Ingredients
Rice
4 to 5 cups basmati rice (soaked 30 minutes)
Chicken Masala
1.2 to 1.5 kg chicken
¼ cup onion fried oil
2 large onions, thinly sliced (fried golden brown, birista)
1 cup birista (fried onions, reserved)
½ cup plain yogurt
1½ tbsp ginger paste
1½ tbsp garlic paste
7–8 green chilies
½ tsp turmeric
1 tsp red chili powder
2 tsp coriander powder
1½ tbsp biryani masala or garam masala
¼ tsp white pepper powder
¼ cup mint, chopped
½ cup coriander, chopped
1½ tsp salt
1 tsp ketchup
¼ cup cream
Rice Parboiling
Water as needed
4 cardamom
4 cloves
1 cinnamon stick
Salt (water should taste slightly salty)
Finish
2 tbsp ghee
Extra mint and coriander for topping
Method
Soak basmati rice for 30 minutes, then drain and set aside.
Fry sliced onions in oil until deep golden brown. Remove and keep half for later use as birista.
In a large pot or deksi, add onion fried oil, chicken, yogurt, ginger paste, garlic paste, green chilies, turmeric, red chili powder, coriander powder, biryani masala, white pepper, salt, ketchup, cream, mint, coriander, and birista. Mix everything well and set aside.
In another large pot, bring water to a rolling boil. Add cardamom, cloves, cinnamon, and salt. Let it steep covered for 2 minutes.
Add soaked rice and boil on high heat for 6–7 minutes until rice is about 90% cooked.
Strain the rice and layer it directly over the chicken. Pour about ½ cup of the rice cooking water on top to help steam and prevent burning.
Top with extra coriander, mint, birista, and ghee.
Cover tightly with a lid and seal with a towel. Place a heavy object on top.
Cook on high heat, gently moving the pot every 3–4 minutes until aroma starts coming (12–15 minutes).
Reduce heat to very low and cook for 40 minutes to 1 hour.
Rest for 10 minutes, then open and gently mix.
Serve hot with raita or salad. Super aromatic, soft, and flavorful homemade chicken biryani is ready.
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This easy beginner-friendly chicken biryani is fragrant, flavorful, and cooked in a simple one-pot dum style. Juicy chicken marinated with yogurt, spices, mint, coriander, and cream is layered with perfectly parboiled basmati rice and slow-cooked until fluffy and aromatic. A foolproof homemade biryani recipe that delivers restaurant-style taste with simple ingredients you already have at home.
Ingredients
Rice
4 to 5 cups basmati rice (soaked 30 minutes)
Chicken Masala
1.2 to 1.5 kg chicken
¼ cup onion fried oil
2 large onions, thinly sliced (fried golden brown, birista)
1 cup birista (fried onions, reserved)
½ cup plain yogurt
1½ tbsp ginger paste
1½ tbsp garlic paste
7–8 green chilies
½ tsp turmeric
1 tsp red chili powder
2 tsp coriander powder
1½ tbsp biryani masala or garam masala
¼ tsp white pepper powder
¼ cup mint, chopped
½ cup coriander, chopped
1½ tsp salt
1 tsp ketchup
¼ cup cream
Rice Parboiling
Water as needed
4 cardamom
4 cloves
1 cinnamon stick
Salt (water should taste slightly salty)
Finish
2 tbsp ghee
Extra mint and coriander for topping
Method
Soak basmati rice for 30 minutes, then drain and set aside.
Fry sliced onions in oil until deep golden brown. Remove and keep half for later use as birista.
In a large pot or deksi, add onion fried oil, chicken, yogurt, ginger paste, garlic paste, green chilies, turmeric, red chili powder, coriander powder, biryani masala, white pepper, salt, ketchup, cream, mint, coriander, and birista. Mix everything well and set aside.
In another large pot, bring water to a rolling boil. Add cardamom, cloves, cinnamon, and salt. Let it steep covered for 2 minutes.
Add soaked rice and boil on high heat for 6–7 minutes until rice is about 90% cooked.
Strain the rice and layer it directly over the chicken. Pour about ½ cup of the rice cooking water on top to help steam and prevent burning.
Top with extra coriander, mint, birista, and ghee.
Cover tightly with a lid and seal with a towel. Place a heavy object on top.
Cook on high heat, gently moving the pot every 3–4 minutes until aroma starts coming (12–15 minutes).
Reduce heat to very low and cook for 40 minutes to 1 hour.
Rest for 10 minutes, then open and gently mix.
Serve hot with raita or salad. Super aromatic, soft, and flavorful homemade chicken biryani is ready.
Become a member of our channel and get exclusive perks:
youtube.com/channel/UCcf99XTO-KPPAGs03HcNXdA/join
Subscribe to BR: bit.ly/BRYouTubesub
Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub
Our daily story - Instagram : bit.ly/Banglarrannaghor
Facebook | facebook.com/banglarrannaghor
Website: banglarrannaghor.com
