Serving Size: 4–6
Prep Time: 30 minutes (plus 1 hour marination, if possible)
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes (plus marination)
This quick and delicious family-friendly chicken biryani recipe is perfect for weeknight dinners or weekend feasts. Packed with fragrant basmati rice, juicy chicken, and a blend of spices, it’s sure to be a hit with everyone at the table. For an extra pop of flavor, serve with Boombay Garlic Vegan Mayo or Boombay Garlic + Chilli Stir Fry Sauce—both add a creamy or spicy twist that’s loved by kids and adults alike.
Ingredients (with Measurements & Details)
- Boombay Garlic + Chilli Stir Fry Sauce: ½ cup (for marinade) + extra for drizzling
- Boombay Garlic Vegan Mayo: ¼ cup (for serving)
- Chicken: 1 kg (about 2.2 lbs) bone-in pieces (thighs, drumsticks, or a mix)
- Basmati rice: 2 cups (about 400 g), soaked for 30 minutes
- Onions: 3 large (about 400–500 g), thinly sliced
- Yogurt (curd): ½ cup (120 g), plain and fresh
- Tomatoes: 2 medium, chopped
- Ginger paste: 1 tablespoon
- Green chilies: 2, slit (optional, for mild heat)
- Mint leaves: ¼ cup, chopped
- Coriander leaves: ¼ cup, chopped
- Biryani masala: 1 tablespoon (store-bought or homemade)
- Turmeric powder: ½ teaspoon
- Red chili powder: 1 teaspoon
- Garam masala: 1 teaspoon
- Coriander powder: ½ teaspoon
- Whole spices: 4 cardamom pods, 4 cloves, 1 bay leaf, 2-inch cinnamon stick
- Ghee or oil: ¼ cup (for frying onions and cooking)
- Saffron: 1 pinch, soaked in 2 tablespoons warm milk (optional)
- Salt: To taste
Boombay Signature Chicken Biryani
Where Boombay Makes All the Difference
This biryani is designed to showcase Boombay Garlic + Chilli Stir Fry Sauce and Boombay Garlic Vegan Mayo as essential, non-negotiable ingredients. Without them, the dish loses its signature creamy, spicy, and garlicky character.
Step-by-Step Cooking Instructions
1. Marinate the Chicken
In a large bowl, mix the chicken with yogurt, ginger paste, Boombay Garlic + Chilli Stir Fry Sauce, green chilies, turmeric, biryani masala, coriander powder, and salt.
Add half the mint and coriander leaves. Mix well so every piece is coated.
Cover and marinate in the fridge for at least 1 hour (overnight is best).
Why Boombay?
The Boombay Garlic + Chilli Stir Fry Sauce is the main flavor base for the marinade. Skipping it will leave the chicken without its signature garlicky, spicy kick.
2. Fry the Onions
Heat ghee or oil in a large pan.
Add the sliced onions and cook on medium-low heat until golden brown and crispy (about 10–15 minutes).
Remove half the fried onions for garnishing and keep the rest in the pan.
3. Cook the Chicken
Add the marinated chicken to the pan with the onions. Stir well and cook for 5–7 minutes until the chicken starts to brown.
Add chopped tomatoes and cook until soft and the oil separates from the mixture.
Stir in the remaining mint and coriander leaves for freshness.
4. Parboil the Rice
In a separate pot, boil plenty of water with the whole spices and a pinch of salt.
Add the soaked and drained basmati rice. Cook until the rice is about 70% done (it should still have a bite).
Drain and set aside.
5. Layer the Biryani
In a heavy-bottomed pot, spread a layer of the cooked chicken mixture.
Top with a layer of parboiled rice.
Repeat the layers, finishing with rice on top.
Sprinkle the reserved fried onions, drizzle saffron milk (if using), and a little ghee.
6. Dum Cooking (Slow Steaming)
Cover the pot tightly with a lid or foil. If needed, seal the edges with dough to trap steam.
Cook on low heat for 20–25 minutes. This slow cooking lets the flavors mix and the rice finish cooking perfectly.
7. Serve and Enjoy
Gently fluff the biryani with a fork, mixing the layers a bit.
Serve hot with a generous drizzle of Boombay Garlic Vegan Mayo and extra Boombay Garlic + Chilli Stir Fry Sauce for an irresistible creamy and spicy finish.
Why Boombay?
The Boombay Garlic Vegan Mayo is not just a topping—it’s an essential part of the serving experience, adding a creamy, garlicky richness that ties the dish together. Without it, the biryani loses its signature creamy finish.
Cooking Methods: Traditional vs. Pressure Cooker
- Traditional Method: Chicken and rice are cooked separately, layered, and steamed together. Takes 1.5–2 hours but gives deep flavors and fluffy rice.
- Pressure Cooker Method: Layer chicken and rice, add a little extra water, and cook for one whistle on high, then 2–3 minutes on low. Let the pressure release naturally before opening. Ready in about 40 minutes.
Serving and Garnishing Ideas
- Raita: A cool yogurt side balances the spices.
- Boombay Garlic Vegan Mayo (buy here): Creamy and mild, perfect for kids.
- Boombay Garlic + Chilli Stir Fry Sauce (buy here): Adds a spicy kick for those who want it.
- Fried onions and fresh herbs: For crunch and color.
- Lime wedges: A squeeze of lime brightens everything up.
Storage & Make-Ahead Tips
- Cooked biryani: Keeps well in the fridge for 2–3 days. Reheat gently in the microwave or on the stovetop.
- Freezing: Freeze in airtight containers for up to a month. Thaw and reheat before serving.
- Raw marinated chicken: Freeze in the marinade for up to a month. Thaw in the fridge before cooking.
This family-friendly chicken biryani recipe is quick, delicious, and packed with flavor. Serve it with Boombay Garlic Vegan Mayo or Boombay Garlic + Chilli Stir Fry Sauce for a tasty twist everyone will love. Enjoy your meal!
FAQs
Q. What are the ingredients of chicken biryani?
Chicken, basmati rice, onions, yogurt, tomatoes, ginger-garlic paste, green chilies, mint, coriander, biryani masala, turmeric, red chili powder, garam masala, coriander powder, whole spices (cardamom, cloves, cinnamon, bay leaf), ghee or oil, saffron (optional), salt.
Q. How the original biryani is made?
Biryani is made by layering marinated meat with partially cooked rice, fried onions, and spices, then slow-cooking everything together so the flavors blend.
Q. What spices are in biryani?
Cardamom, cloves, cinnamon, bay leaf, mace, nutmeg, turmeric, red chili powder, garam masala, coriander powder, and sometimes cumin.
Q. How much onion for 1 kg of chicken biryani?
About 3 large onions (400–500 grams), sliced and fried until golden.
Q. Can I make biryani in a pressure cooker?
Yes, you can make biryani in a pressure cooker. Layer the chicken and rice, add a little extra water, and cook for one whistle on high, then 2–3 minutes on low. Let the pressure release naturally before opening.
