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Chicken Biryani Recipe (with Basmati Rice)

Name: Chicken Biryani Recipe (with Basmati Rice)
Prep time: 240 min
Cook time: 25 min
Total time: 265 min
Yield: 6 servings
Ingredients: Saffron – 1 pinch (about 1 tsp); 4 yk Milk (warmed); 1 adet Green chilies; Onions – 2, sliced; 8 adet Garlic (crushed); 0.25 tk Ground cloves; 1 adet Black peppercorns – 8, lightly crushed; 0.5 tk Cardamom seeds; 1 tk Cumin seeds; 1 tk Poppy seeds; Mace – 1/4 tsp; 1 demet Fresh cilantro – 1/4 , chopped; 1 demet Fresh mint leaves – 1/2 , chopped; 0.25 sb Fresh lemon juice; 2 sb Plain yogurt; 3 sb Boneless chicken breast (diced); 1 tk Salt – to taste; 2 yk Ghee (clarified butter); 1 adet Onion – 1, finely chopped; 1 sb Tomatoes (diced); 8 sb Basmati rice; 2 sb Long-grain rice; 0.3333 sb Raisins; 0.3333 sb Cashews (roughly chopped); 1 adet Eggs – 6, hard-boiled

This chicken biryani recipe uses a yogurt-and-spice marinade, fluffy basmati rice, and saffron milk for a classic layered finish. You’ll prep the malzemeleri-style components ahead of time (marinate, rinse the rice), then bring everything together in one pot. Follow the how-to steps and keep the heat low so the rice cooks gently without scorching.

İyi Bir YemekCommunity Writer

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Chicken Biryani Recipe (with Basmati Rice)

Editorial Kitchen Archive

Prep240 min

Cook25 min

DifficultyMedium

ServingsServes 6

Energy-

Ingredients

Scale:6servings

Ingredients

Saffron – 1 pinch (about 1 tsp)

Milk (warmed)

Green chilies

Onions – 2, sliced

Garlic (crushed)

Ground cloves

Black peppercorns – 8, lightly crushed

Cardamom seeds

Cumin seeds

Poppy seeds

Mace – 1/4 tsp

Fresh cilantro – 1/4 , chopped

Fresh mint leaves – 1/2 , chopped

Fresh lemon juice

Plain yogurt

Boneless chicken breast (diced)

Salt – to taste

Ghee (clarified butter)

Onion – 1, finely chopped

Tomatoes (diced)

Basmati rice

Long-grain rice

Raisins

Cashews (roughly chopped)

Eggs – 6, hard-boiled

Step-by-Step Method

9-step method

Bloom the saffron

Stir the saffron into the warm milk and set it aside for 10–15 minutes so it releases color and aroma.

Mix the yogurt spice marinade

Combine yogurt, lemon juice, garlic, green chilies, cloves, peppercorns, cardamom, cumin, poppy seeds, mace, and salt in a bowl.

Marinate the chicken

Add diced chicken breast and coat well. Cover and refrigerate for about 4 hours so the flavors settle in.

Rinse the rice

Rinse basmati and long-grain rice together until the water runs mostly clear. If you can, soak for 20 minutes, then drain well.

Cook the onions

Heat ghee in a wide pot. Add the 2 sliced onions and sauté over medium heat until softened and lightly golden; stir often to avoid burning.

Cook the chicken base

Add the marinated chicken and cook for 5–7 minutes. Stir in the tomatoes and the extra chopped onion, then simmer until the chicken firms up and the mixture looks cohesive.

Layer the rice and herbs

Spread the drained rice evenly over the chicken. Sprinkle raisins, cashews, chopped cilantro, and mint over the top.

Finish with saffron milk

Drizzle the saffron milk across the rice. Cover tightly and cook on low heat for 20–25 minutes, until the rice is tender.

Rest and serve

Turn off the heat and let it rest for 10 minutes. Gently lift through the layers and serve with hard-boiled eggs.

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