If you’re not familiar with what a chicken biryani is, it’s a fragrant South Asian recipe made using a mixture of marinated chicken and spiced rice to create a tender, aromatic dish that’s often made for celebratory occasions.
We’ve shared a quick recipe to make chicken biryani without marinating the meat first. However, a traditional approach will include the step of marinating the chicken with yogurt, ginger, garlic, and spices for at least an hour to infuse flavor and prevent the chicken from drying out during the cooking process. Take a look at our ultimate guide to marinating chicken for all the tips and tricks you’ll need to include this additional step.
In the recipe above we’ve suggested using chicken breasts for this quicker biryani. For a slower, longer cooked biryani chefs will use a selection of bone-in chicken pieces, such as thighs, to add richness and flavor to the rice. Find out all you need to know about different cuts of chicken in our detailed article to make your preferred choice.
For an even more authentic approach, try using ghee (clarified butter) that’s commonly featured in South Asian cuisine, instead of oil, to cook your ingredients.
Rice and Layering Technique
Long-grain basmati rice is preferred for this recipe, as it contains less moisture and has longer grains than comparable varieties, which brings a desirable nutty aroma to the dish. The grains also remain separate after cooking and are perfect for layering with the chicken. You can explore other varieties of rice in our detailed guide to the different types to use for specific dishes.
In a classic chicken biryani recipe, you need to layer partially cooked rice over the chicken to build flavor and texture. Before adding to the saucepan, try cooking the rice until it’s roughly three quarters of the way cooked, and then layer over the chicken. Between the layers you can add fresh herbs and seasoning as desired.
Spices and Aromatics
In this recipe we’ve used a selection of classic spices for this dish, including cinnamon, cardamom pods, and bay leaves. Some chefs will add even more complexity to the dish using star anise and cloves, along with garam masala.
Make sure you sauté the aromatics first before building the sauce to start with the most flavorful base. It’s common to add fresh ginger and garlic to the list of aromatics for even more depth.
How to Serve Biryani
Biryani is best served hot from the stovetop with a simple side salad or raita (yogurt salad). Fresh cilantro brightens the flavors,and a side serving of papadums or naan creates an even more filling dish.
Any leftover chicken can be kept for dinner the next day and paired with a variety of tasty side dishes, from polenta to mashed potatoes, for another dinner idea.
