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close up of chicken biryani rice

Indian Chicken Biryani Rice

  • Author: Lilian B.
  • Total Time: 1 hour
  • Yield: 12 1x
  • Diet: Halal


Here's the best Indian chicken biryani rice recipe that is approachable and delicious! Made with golden raisins, cashews, basmati rice, marinated chicken, chopped mint, and cilantro, what's not to love!



Chicken & Marinade

  • 1 lb of boneless skinless chicken breast OR 2 lbs whole chicken cut into pieces with skin removed
  • 1 cup plain yogurt
  • 1/2 tbsp turmeric powder
  • 1 1/2 tbsp ground garam masala powder
  • 2 tbsp ground biryani masala powder
  • 1/2 tbsp chili powder
  • 1 tsp paprika

Biryani Rice

  • 4 cups of basmati rice
  • 6 cups of water
  • 5 garlic cloves
  • 3 tbsp of fresh ginger
  • 8 whole cardamom pods
  • 4 star of anise
  • 1/2 cinnamon stick
  • 3 whole fresh chili
  • 4 tbsp ghee
  • 1 tbsp coconut oil
  • 2 medium red onion
  • 3 small tomato or 2 medium tomatoes
  • 10 fresh curry leaves
  • 4 bay leaves

Biryani Rice Toppings

  • 1 cup chopped fresh cilantro (coriander)
  • 1 cup chopped fresh mint **optional
  • 40 cashews
  • 1/4 cup of golden raisins
  • 1 white onion (fried)


Prepare and Marinate the Chicken

  1. Cut the chicken into desired pieces. Add lemon and salt to the chicken.
  2. In a separate bowl, add 1 cup of yogurt, turmeric powder, ground garam masala powder, ground biryani masala powder, chili powder, and paprika. Mix all of the ingredients together.
  3. Add the yogurt biryani marinade to the chicken and mix well. Let the chicken rest for a minimum of 15 minutes.

Prepare the Biryani Rice

  1. Soak the basmati rice in water for 10 minutes.
  2. On medium heat. Add oil and ghee to the pan. Add the whole cardamom, cinnamon stick, curry leaf, bay leaf, star of anise, and sliced red onion.
  3. Mash the garlic and ginger paste with a mortar and pestle.
  4. Once the onion starts to get golden brown, add the crushed garlic and ginger.
  5. Add chili peppers that are sliced down the center.
  6. Add the chicken and mix well.
  7. Add the chopped tomatoes. Continue to cook on medium for 10 minutes covered.
  8. Add basmati rice. Mix well. 
  9. Add 6 cups water and turn heat to high uncovered. Once the rice starts to boil, then turn to medium.
  10. Once the water goes below the rice, mix slowly 2 turns, then cover the rice and turn to low heat. Rice is cooked once tender (after about 15 minutes).

Prepare the Biryani Rice Toppings

  1. Slice the white onion.
  2. In a separate pot, fry the white onion in vegetable oil to a golden brown color. Alternatively, pan fry the onion in some olive oil.
  3. Wash and remove the mint and cilantro leaves. Chop the mint and cilantro.
  4. Toast the cashews in a dry pan on medium heat.
  5. On top of the biryani, add the fried onion, toasted cashews, golden raisins, chopped cilantro, and chopped mint.


  1. The nutrition facts are using 1 lb boneless skinless chicken breast.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Indian


  • Serving Size: 2 cups
  • Calories: 473
  • Sugar: 6 g
  • Sodium: 55 mg
  • Fat: 13 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 69 g
  • Fiber: 2 g
  • Protein: 22 g
  • Cholesterol: 34 mg

Keywords: biryani recipe, indian biryani recipe, chicken biryani recipe, the best biryani recipe, basmati biryani rice, chicken biryani rice

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