Authentic chicken biryani is a layered rice dish with yogurt-marinated, spice-cooked chicken and fragrant basmati, finished in a pressure cooker for tender, aromatic results. This recipe uses no shortcuts and follows genuine Southern Indian technique.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Marinate the chicken pieces in yogurt, 1 tablespoon ginger-garlic paste, red chili powder, and vinegar. Keep in refrigerator for about 1 hour.
Soak basmati rice for 30 minutes in water. Drain. Fry the soaked rice in 3 tablespoons of ghee for only 2 minutes, stirring constantly. Set aside.
Heat 2 tablespoons of ghee in another pan. Over medium heat, fry cloves, cinnamon stick, and bay leaves for 2-3 minutes. Add turmeric and onions and fry until soft, stirring constantly. Add the other 1 tablespoon of ginger-garlic paste and fry for another 3 minutes.
Add tomatoes. Cook until very mushy. After that, stir in the salt and cayenne pepper and cook for 1-2 minutes.
Add marinated chicken pieces and cook for 2 minutes, then mix in only half of the chopped cilantro leaves.
Add coriander powder, garam masala, saffron threads, and chicken masala, frying together for about 5 minutes.
Add the fried mixture to a pressure cooker with 3 cups of water and pressure cook for one whistle (or for roughly 20-25 minutes if you do not have a whistle mechanism).
Remove from heat. Open lid when pressure is released. Stir in the fried rice and remaining cilantro and mix well. Pressure cook again for one whistle or 20 minutes.
When done, sprinkle rose water over finished biryani and garnish with hard boiled eggs.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat with a splash of water to restore moisture.
pressure cooker · heavy-bottomed pan
Yes, substitute chicken with tofu. Skip the pressure cooker step and boil the rice instead of layering and cooking under pressure.
Salt brings out the flavor of the spices in Indian cooking. Do not reduce the salt amount—the 3/4 tablespoon is essential to the dish's authentic taste.
Marinate for about 1 hour in the refrigerator with yogurt, ginger-garlic paste, red chili powder, and vinegar.
'One whistle' refers to a single release of steam from the pressure cooker valve. If your cooker has no whistle mechanism, pressure cook for 20–25 minutes instead.
Ghee is crucial to the flavor and aroma of this biryani. It is not recommended to substitute or omit it.
