Muslim-style chicken biryani is an authentic one-pot rice dish where basmati rice cooks directly in spiced chicken gravy infused with whole spices, ginger-garlic-chilli paste, and fresh herbs. The standout trait is that the rice absorbs the chicken's savory gravy during cooking, making every grain flavorful without layering.
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.
Clean and wash the chicken pieces.
Soak basmati rice in 6 cups of water for half an hour.
Grind the green chillies, ginger, and garlic together to a smooth paste.
Heat oil or ghee in a pan. When hot, add the bay leaves, cinnamon, cloves, and cardamoms and fry until the aroma of the spices rises.
Add the chopped onions to the frying spices and fry until golden brown.
Add the ground ginger, garlic, and green chilli paste to the onions and fry until the raw smell leaves.
Add the chicken pieces and sauté until lightly browned.
Add the chopped mint and coriander leaves (reserve some for garnish) to the chicken and stir fry well.
Add the chopped tomatoes, curd, turmeric powder, and required salt to the chicken. Sauté for a few more minutes until the tomatoes are cooked.
Add the water in which the basmati rice soaked to the chicken mixture. Cover the pan with a lid, bring to a boil, and check for salt.
When the chicken gravy starts boiling, add the soaked basmati rice to the boiling gravy.
Gently stir the rice until 3/4 of the chicken gravy is absorbed by the rice.
Cover the pan tightly with a lid, reduce the heat to medium, and cook for 10 minutes or until the rice is tender.
Once the rice is cooked, add the reserved mint and coriander leaves to the biryani and gently stir.
Serve hot with boiled eggs and chicken chalna.
Store cooled biryani in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with 2–3 tablespoons water over medium heat for 5–7 minutes, or microwave covered until warmed through.
heavy-bottomed pot or Dutch oven with a tight-fitting lid · mortar and pestle or food processor (for grinding paste)
Soaking for 30 minutes helps the rice cook evenly and absorb the spiced gravy better. Skipping it may result in unevenly cooked rice, so it is not recommended.
Chicken chalna is crispy fried onions often served as a garnish with biryani. You can buy it pre-made at Indian grocery stores or make it by deep-frying thinly sliced onions until golden and crispy.
The biryani is done when the rice is tender and 3/4 of the chicken gravy has been absorbed. Cook covered on medium heat for 10 minutes after adding rice, then check for tenderness.
Yes, boneless chicken will work, but bone-in chicken adds more flavor to the gravy. If using boneless, reduce cooking time slightly as it cooks faster.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water over medium heat, or microwave covered until warmed through.
