How to Prepare Chicken Biryani the Authentic Way

If there’s one dish that truly represents the heart of Indian cuisine, it’s chicken biryani. Rich in flavour, layered with fragrant rice and spiced chicken, biryani is more than just a meal, it’s a celebration on a plate.

Whether you enjoy it during festive occasions or Sunday family feasts, learning how to prepare chicken biryani the authentic way is a must for every food lover. In this blog, we’ll guide you through each step, from biryani masala preparation to the final dum biryani recipe, just like they do in Hyderabad and Mughlai kitchens.

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What Is Chicken Biryani?

Chicken biryani is a slow-cooked rice dish made by layering marinated chicken with partially cooked basmati rice. It’s infused with aromatic spices and sealed (traditionally with dough) to trap the flavours while it steams; this method is called “dum.”

While there are many regional variations, the Hyderabadi chicken biryani remains one of the most popular, known for its bold flavours and regal presentation.

Ingredients You'll Need

For the Chicken Marinade:

500 g chicken (bone-in pieces preferred)
1 cup thick curd (yogurt)
1 tbsp ginger-garlic paste
2 green chillies (crushed)
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala
Salt to taste
A handful of chopped coriander and mint leaves
Juice of half a lemon
2 tbsp oil or ghee
Optional: 1 tbsp fried onion

For the Rice:

2 cups basmati rice (aged rice preferred)
6–8 cups water
1 bay leaf
2 cloves
2 green cardamoms
1 small cinnamon stick
½ tsp salt

For Biryani Masala Preparation:

1 tsp cumin seeds
1 tsp fennel seeds
3 cloves
1 small mace piece
2 green cardamoms
½ cinnamon stick
1 star anise
½ tsp black peppercorns

(Dry roast and grind into a fine powder)

For Layering:

Saffron strands soaked in warm milk
Fried onions (birista)
Ghee or melted butter
Fresh coriander and mint leaves

Step-by-Step: How to Prepare Chicken Biryani

Step 1: Marinate the Chicken

In a large bowl, mix curd, spices, herbs, lemon juice, and oil. Add the chicken pieces and coat well. Cover and refrigerate for at least 2–4 hours. For best results, marinate overnight. This deep marination is key to a flavour-packed biryani.

Step 2: Cook the Basmati Rice

Wash the rice thoroughly and soak it for 30 minutes. Boil water with whole spices and salt. Add the soaked rice and cook until it’s 70% done—grains should still be firm. Drain and set aside.

Step 3: Prepare the Biryani Masala

Dry roast all whole spices mentioned under biryani masala preparation until aromatic. Cool and grind to a fine powder. This masala will be sprinkled between layers for extra flavour.

Step 4: Assemble the Biryani (Layering)

In a thick-bottomed pan or handi: Grease the base with ghee. Spread the marinated chicken at the bottom. Add half the rice on top of the chicken. Sprinkle some biryani masala, fried onions, chopped mint, and coriander. Add the remaining rice and repeat the toppings. Drizzle saffron milk and a spoonful of ghee on top.

Step 5: Dum Cooking (Sealing and Steaming)

Cover the pan with a tight-fitting lid. Seal the edges with dough if needed. Cook on medium flame for 5 minutes, then on low flame for 25–30 minutes. Alternatively, place a tawa under the biryani pot and cook on low for 30 minutes (to avoid direct heat).

Step 6: Resting and Serving

After dum, let the biryani rest for 10 minutes. Gently fluff the rice from the sides using a flat spoon. Serve hot with raita, boiled eggs, or salan (gravy).

Tips for Perfect Hyderabadi Chicken Biryani

Use bone-in chicken for juicier texture and deeper flavour.
Don’t overcook the rice—it should remain firm before layering.
Always cook biryani on dum for that authentic aroma and melt-in-mouth texture.
Use fried onions (birista) generously—they add a signature sweetness and crunch.

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What Makes Hyderabadi Chicken Biryani Special?

This style uses raw marinated chicken layered with semi-cooked rice, which is then steamed together. It differs from Lucknowi biryani, where chicken and rice are cooked separately.

FAQs on Chicken Biryani

Q1. What is the secret to a flavourful chicken biryani?
Ans: The secret lies in slow dum cooking, fresh spices, and proper marination. TGCA teaches students to balance biryani masala preparation and layering techniques to achieve restaurant-style results.

Q2. How long should I marinate the chicken for biryani?
Ans: Marinate for at least 2 hours; overnight is best for deep flavour penetration and tenderness.

Q3. Should I cook the rice fully before layering?
Ans: No. Rice should be 70% cooked so it finishes cooking during dum, without turning mushy.

Q4. Can I use regular rice instead of basmati?
Ans: Basmati is preferred for its aroma and texture. Regular rice won’t offer the same quality or appearance.

Q5. What makes Hyderabadi chicken biryani unique?
Ans: It uses raw chicken and dum cooking, allowing flavours to merge during steaming, unlike pre-cooked methods.

Q6. Can I make biryani in a pressure cooker?
Ans: It’s possible, but not ideal. Dum cooking delivers better texture and flavour control.

Q7. Is homemade biryani masala better than store-bought?
Ans: Yes, freshly ground masala has stronger aroma and personalised heat levels.

Q8. How can I reheat leftover chicken biryani without drying it out?
Ans: Sprinkle water and cover before reheating. This keeps the biryani moist and flavourful.