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    Biryani: A rich tapestry of flavors, woven with tender meat, fragrant spices, and fluffy rice, creating a dish fit for royalty.

    Original Chicken Biryani Recipe:


    For the Aromatic Rice:

    – 2 cups basmati rice
    – 2 cups water
    – 2 tablespoons ghee or oil
    – 1 teaspoon salt
    – 1 tablespoon whole cumin seeds

    For the Spicy Chicken Blend:

    – 1 pound boneless, skinless chicken breast or thighs
    – 1/2 cup plain yogurt
    – 1 tablespoon freshly squeezed lemon juice
    – 1 teaspoon ground cumin
    – 1 teaspoon smoked paprika
    – 1/2 teaspoon ground coriander
    – 1/4 teaspoon cayenne pepper (optional)

    For the Layered Biryani Delight:

    – Homemade spice blend (a mix of ground cumin, coriander, and turmeric)


    – Fresh cilantro or scallions (optional)

    Note: You can adjust the quantity of ingredients according to your preferences and the number of servings you want to make.


    Aromatic Rice

    – Soak 2 cups of basmati or simple rice in water for 30 minutes. Drain and set aside.
    – In a large saucepan, heat 2 tablespoons of ghee or oil over medium heat. Add 1 teaspoon of salt and 1 tablespoon of whole cumin seeds. Let the seeds lightly sizzle for a few seconds.
    – Add the soaked rice to the saucepan and stir to coat the rice with the ghee or oil. Cook for 2 to 3 minutes, until the rice is lightly brown.
    – Add 2 cups of water to the saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and fluffy.

    Spicy Chicken Blend

    – In a large bowl, mix together 1/2 cup of plain yogurt, 1 tablespoon of freshly squeezed lemon juice, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of ground coriander, and 1/4 teaspoon of cayenne pepper (optional).
    – Add 1 pound of boneless, skinless chicken breast or thighs to the marinade and mix well. Cover and refrigerate for at least half an hour or overnight.

    Layered Biryani Delight

    – In a large saucepan or Dutch oven, create a layer of cooked rice. You can use a bit of ghee or oil to prevent the rice from sticking to the pan.
    – Add a layer of the marinated chicken on top of the rice.
    – Sprinkle a pinch of homemade spice blend (a mix of ground cumin, coriander, and turmeric) over the chicken.
    – Repeat the layers one more time, ending with a layer of rice on top.
    – Cover the saucepan with a tight-fitting lid and cook over low heat for 10-15 minutes, or until the flavors have melded together and the rice is heated through.
    – Turn off the heat and let the biryani rest for 5 minutes before serving.

    Serve and Enjoy!

    – Fluff the rice and chicken with a fork to separate the layers.
    – Garnish with fresh cilantro or scallions, if you want.
    – Serve hot and enjoy the aromatic flavors of your completely original chicken biryani!

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