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Easy Chicken Biryani Recipe

This super simple and delicious Chicken Biryani recipe is a winner in my house. The biryani loving husband gives it a big thumbs up every time I make it!
Course Main Dish
Cuisine Indian


  • 500 grams chicken cut into uniform size pieces
  • 3 cups basmati rice
  • 4 large Potatoes
  • 1 cup curd
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 2 onions large, finely chopped
  • 1 inch ginger
  • 8 pods Garlic
  • 5 green chillies
  • 3 black cardamom
  • 1 bay leaves
  • 2 Green cardamom
  • 2 inch cinnamon stick
  • 5 cloves
  • 8-10 peppercorns
  • 1 tbsp Kewra water optional
  • Salt to taste
  • 4 tbsp ghee


  • Marinate the chicken pieces with curd, red chilli power, turmeric and salt.
  • Partially cook the rice along with black cardamom and bay leaves. The rice needs to be around 50% done
  • Drain away the water and set aside the rice for later use
  • Dry roast the rest of whole spices namely, peppercorns, cloves, green cardamom and cinnamon for 30 seconds or till fragrant. Let it cool and then grind it into a fine powder.
  • Heat 2 tbsp of ghee in deep & heavy bottomed pan. Add chopped onions and sauté 2 till soft and lightly browned.
  • While the onion is sautéing, mash the ginger, garlic and green chillies together using a mortar & pestle
  • Add the ginger-garlic-chilli paste to the onions once they are lightly browned. Sauté for 2-3 minutes. Add 2 tsp of ground spices and sauté further for one minute.
  • Add the marinated chicken to the above and mix well till the chicken is covered with spices. Cover and cook for 10-12 minutes on low flame. Add little water if required.
  • While the chicken is cooking, chop the potatoes in four pieces and fry them till crisp and cooked.
  • Now take a big metal or mud pot and grease it with ghee. Spread one layer of rice and top it with a layer of chicken gravy and 2 potatoes. Repeat this three times ending with a layer of rice. Heat the rest of the ghee and pour it on the top layer.
  • Seal the mouth of the pot with wheat flour dough to tighten the lid and place a heavy weight like chakla on top of it. Cook this on low heat for 10 to 15 minutes and let it stand for another 30 minutes before opening.
  • Serve hot with raita and a mutton gravy
Tried this recipe?Let us know how it was!