Overhead shot of chicken biryani served on copper plate with yogurt raita on the side.
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4.78 from 40 votes

Chicken Biryani

Chicken Biryani is a luxurious delight known worldwide and loved by all. Beautiful melange of chicken layered with long grain basmati rice and then slow cooked. Presenting to you today, the most easiest and the best chicken biryani recipe you will firmly adore.
Prep Time10 mins
Cook Time30 mins
Marination Time30 mins
Course: Main Course
Cuisine: Indian, World
Keyword: Biryani Recipe, Chicken Biryani, Instant Pot
Diet: Gluten Free, Non Vegetarian
Servings: 6
Calories: 667kcal
Author: Farrukh Aziz


To marinate the chicken

  • 750 g Chicken On Bone (cut into medium pieces)
  • 3/4 cup Yogurt (Curd) (whisked well)
  • 3/4 tbsp Garlic paste
  • 3/4 tbsp Ginger Paste
  • 3-4 Green Chilies slit or chopped
  • 2 tsp Red Chili Powder
  • 1 tsp Turmeric Powder
  • 2 tsp Coriander powder
  • 1 tsp Garam Masala powder
  • 2 tbsp Oil
  • 3 tbsp Brown Onions
  • Juice of 1 Large or 2 Small Lemons

Whole Spices

  • 1 tsp Caraway Seeds or Cumin Seeds (Shajeera)
  • 1 and 1/2 inch CinnamonStick
  • 5 Green Cardamom
  • 8-10 Black Peppercorns
  • 6-8 Cloves
  • 2 Bay Leaves
  • 1 Star Anise

To cook marinated chicken

  • 2 tbsp Oil
  • 1 tbsp Ghee
  • 1 Onion large sized, finely sliced

For Rice

  • 3 Cups Long Grain Rice (approx 700 gms) (preferably aged basmati rice)
  • Salt to taste
  • Water as needed (2 cups for instant pot)

Other Ingredients

  • 1/3 cup Brown Onions or Caramalised Onions
  • 1/2 cup Mint Leaves
  • 1/2 cup Coriander Leaves
  • A pinch of Saffron soaked in 1 tbsp of Milk
  • 2 tbsp Ghee


How to make Chicken Biryani Recipe on stove top

    To marinate chicken

    • Clean and wash the chicken well, drain the water completely.
    • Add all the ingredients mentioned under marination and mix well.
    • Add chicken pieces and mix.
    • Cover and allow it to rest for 30 minutes under refrigeration.
    • While the chicken is marinating, clean, wash and soak rice for 30 minutes.

    To cook chicken and rice

    • In a heavy bottom pot, heat oil and ghee together.
    • Add sliced onion and fry until they just start to pick the golden colour.
    • Then, add marinated chicken along with all the whole spices and mix.
    • Cook the chicken for 6-7 minutes on low. Switch off the heat and set it aside.
    • While chicken is cooking, in another pot, add enough water and salt. Bring the water to a boil and rice.
    • Cook the rice until 70 percent done. Strain all the water from the cooked rice.

    To layer chicken biryani

    • Sprinkle fried onions, chopped mint leaves and coriander leaves over the cooked chicken.
    • Layer the cooked rice on the top of the chicken evenly.
    • Pour soaked saffron and melted ghee over the rice.
    • Cover the pot with aluminium foil and lid.
    • Cook the biryani on high flame for 4-5  to develop the steam.
    •  Then Lower the heat and slow cook the biryani (dum) for 15 minutes. switch off the heat.
    • Allow it to rest for 5-7 minutes. Chicken Biryani is ready to serve with raita.

    How to Make Instant Pot Chicken Biryani

    • First, clean and wash the chicken well, drain the water completely.
    • Then in a bowl, add all the ingredients mentioned under marination and mix wel
    • Add chicken pieces and mix.
    • Cover and allow it to rest for 30 minutes under refrigeration.
    • Wash and soak the rice for 15 minutes. After 15 minutes, drain the water from the rice and set it aside.
    • Press the sauté button in an IP. Once the IP displays 'Hot', then add oil and heat for 30 secs.
    • Add sliced onions and fry until they just pick up the golden colour. Do not burn it.
    • Then, add marinated chicken, whole spices, and evenly cover the bottom of the pot.
    • Add 1/2 cup of water, At this point do not mix anything. Switch off the sauté button.
    • Close the lid of and IP with pressure valve in sealing position and pressure cook the chicken for 2 minutes on High.
    • Quick release the pressure by turning the valve from sealing to venting position.
    • Open the pot and you can see we already have approx 1 and 1/2 cup of water left in the chicken.
    •  Without stirring or mixing anything, add fried onions (or caramalised onions) over chicken.
    • Now, Top the rice over the chicken in even layer.
    • Add some salt, saffron water, chopped coriander leaves, mint leaves and ghee
    • Add only 1 and 1/2 cup of water from around the sides and without stirring, immediately close the lid of the pot.
    • Turn the pressure valve in sealing position and pressure cook for 6 minutes on high.
    • Carefully, quick release the pressure with valve turning to venting position. Open the and allow it to rest for 2-3 minutes.
    • Fluff top the biryani and top with some more fried onions. Instant Pot Chicken Biryani is ready to serve.


    • Adjust the spiciness of the biryani as per your liking.
    • You can use mix chicken cut or chicken thighs and chicken drumsticks. 
    • For stove top method, soak the rice for 30 minutes and for instant pot method soak it for 15 -20 minutes.
    • For stove top method, use heavy bottom pan to make the biryani.
    • If you do not have the stored fried onions, then finely slice 2 large onions and fry it in oil until golden.


    Calories: 667kcal | Carbohydrates: 82g | Protein: 19g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 140mg | Potassium: 372mg | Fiber: 3g | Sugar: 3g | Vitamin A: 365IU | Vitamin C: 8mg | Calcium: 102mg | Iron: 2.1mg