Chicken Biryani (Classic — Stovetop Dum Method)
A fragrant, layered rice and chicken dish cooked with aromatic spices and saffron. Serves 4–6.
What you'll need
Measurements are for 4–6 servings. Adjust spices to taste.
- Chicken (bone-in)1.2–1.5 kg
- Basmati rice3 cups (soaked 30 min)
- Yogurt1 cup
- Onions (sliced)3 medium
- Tomato1 medium (optional)
- Ginger-garlic paste2 tbsp
- Green chilies2 slit
- Coriander & minthandful each
- Ghee / oil4 tbsp
- Whole spicesbay leaf, cloves, cardamom, cinnamon
- Biryani masala1.5 tbsp
- Turmeric & red chili½ tsp & 1 tsp
- Saffron milk3 tbsp warm milk
- Saltto taste
Method
Marinate the chicken
Mix yogurt, ginger-garlic, spices, and herbs. Add chicken; marinate 30 mins–2 hrs.
Fry onions
Fry sliced onions till golden-brown; reserve half for layering.
Cook chicken
Add whole spices & chicken to pan; cook till oil separates and chicken is nearly done.
Par-cook rice
Boil rice till 70% cooked; drain and set aside.
Layer the biryani
Layer chicken and rice with onions, herbs & saffron milk.
Slow cook (Dum)
Seal lid and cook on low heat 20–25 mins. Rest before opening.
Serve
Fluff gently and serve with raita or salad.
Notes & Variations
Spices: Whole spices add aroma.
Saffron: Adds fragrance & color.
Vegetarian: Replace chicken with paneer or veggies.
Rice: Use long-grain basmati for best texture.
