A home-style chicken biryani with a spiced masala, partly cooked rice and a final gentle steam. Prepare the components before layering.
Ingredients
- 750 g chicken pieces
- 2 cups basmati rice, rinsed and soaked 20 minutes
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- ½ cup plain yogurt
- 2 tbsp ginger-garlic paste
- Biryani masala or a mix of cumin, coriander, chilli and garam masala
- Mint, coriander, green chillies and lemon
- Oil or ghee, salt and a pinch of food colour (optional)
Method
- Fry onions until golden. Remove some for garnish.
- Add chicken, ginger-garlic paste and spices; cook until fragrant.
- Add tomatoes and yogurt. Simmer until chicken is cooked and masala is thick.
- Boil rice in salted water until about 70–80% cooked; drain.
- Layer rice over chicken masala. Add herbs, fried onion and lemon.
- Cover tightly and steam on very low heat until rice is tender and flavours combine.
- Rest briefly, then fluff gently and serve.
Cooking time varies by rice and pot. Ensure chicken is fully cooked before serving.
Chicken Biryani at a glance
| Preparation | 25 minutes |
|---|---|
| Cooking | 65 minutes |
| Total time | 90 minutes |
| Servings | 6 |
| Difficulty | Medium |
Times are estimates and may vary with your equipment and experience. Adjust seasoning to taste and follow safe food-handling practices.
Frequently asked questions
Why should rice be partly cooked first?
It finishes steaming with the chicken masala so the grains do not overcook.
Can I make biryani less spicy?
Reduce green chillies and chilli powder to suit your taste.
How should I store leftovers?
Cool promptly, refrigerate in a covered container and reheat thoroughly.
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