Authentic Chicken Biryani Recipe | Easy One-Pot Magic

Authentic Chicken Biryani Recipe: Learn how to make the best chicken biryani at home with aromatic rice, tender chicken & Indian spices. A delicious one-pot meal ready in under 1 hour!

This Chicken Biryani Recipe is Pure Magic! Homemade Chicken Biryani Recipe | Flavorful & Easy One-Pot Meal. Find out how to make it at home with chicken biryani in restaurant style!! This flavorful one-pot dish is made with tender chicken, aromatic basmati rice, and a blend of rich Indian spices. Whether you’re cooking for a celebration or eating a family meal, this homemade biryani certainly impresses you.

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Follow along and bring the magic of traditional Indian cooking to your kitchen!
🍗 Perfect for lunch, dinner, or special gatherings
🔥 Full of authentic flavors
⏱️ Ready in under 1 hour
📌 Ingredients & Instructions Below
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✅ Recipe:

📝 Ingredients:

For Chicken Marinade:

• 500g chicken (bone-in or boneless)
• 1 cup thick yogurt (curd)
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1.5 tsp red chili powder
• 1 tsp garam masala
• Salt to taste
• Juice of 1/2 lemon

For Rice:

• 2 cups basmati rice (soaked for 30 minutes)
• 1 bay leaf
• 3-4 cloves
• 1-2 green cardamoms
• 1 small cinnamon stick
• Salt (to taste)

Other Ingredients:

• 2 large onions (thinly sliced)
• 2 tbsp ghee or oil
• A few strands of saffron soaked in 3 tbsp warm milk
• Fresh coriander and mint leaves (chopped)
• Fried onions (optional, for garnish)
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Instructions: Authentic Chicken Biryani Recipe

1. Marinate the Chicken:

Combine all marinade ingredients with the chicken. Cover and let rest for an hour (or 24 hours for best results).

2. Cook the Rice:

Boil water in a large pot, add whole spices and salt.

Add soaked basmati rice and cook until 70% done. Drain and keep aside.

3. Prepare the Biryani Base:

In a heavy-bottomed pan, heat oil or ghee.
Fry onions until golden brown.
Add marinated chicken and cook until it turns white and slightly browned (about 10–15 mins).

4. Layer the Biryani:

In the same pan, layer half-cooked rice over the chicken.
Sprinkle saffron milk, coriander, and mint.
Repeat layers if needed.

5. Dum Cooking:

Cover the pan tightly with a lid or dough.
Cook on low flame for 20 minutes (or place a heavy tawa underneath to avoid burning).

6. Serve:

Gently fluff and serve hot with raita or salan!