Go Back
+ servings

Chicken Biryani Recipe

Chicken Biryani is a popular spiced Indian rice. Easy chicken biryani recipe by Asha, an Indian native in New York City and blog at Fork Spoon Knife.

Course Main Course
Cuisine Indian
Keyword Chicken Biryani
Servings 4 people
Calories 449 kcal


For the marinade

  • 6 chicken drumsticks
  • 1 bunch cilantro
  • ¼ cup mint
  • 2 tablespoons ginger and garlic paste
  • 2 teaspoons ground cumin
  • 1 tablespoon cream
  • salt as needed

For the Curry

  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2-inch chunk ginger, minced
  • 1 bunch cilantro
  • ½ cup mint
  • 1 cup thick coconut milk
  • 2 cups water/broth
  • 1 tablespoon ground cumin
  • 1 teaspoon ground turmeric
  • 2 tablespoons garam masala
  • 6-7 whole cloves
  • 2 sticks cinnamon
  • 6-7 whole peppercorns
  • 3 whole star anise
  • 3 dry bay leaves
  • salt as needed

For the rice

  • 3 cups Basmati rice
  • ½ small onion, julienned
  • 3 whole cloves
  • 2 cardamom pods, cracked
  • 1 bay leaf
  • 2 tablespoons ghee
  • 5 ½ cups water

For garnish

  • handful few cashews, roasted in ghee


  1. Grind together the marinade ingredients. Make slits on the flesh of the drumsticks, coat with the marinade and let rest for a few hours or overnight.

  2. To make the curry, saute the onions, garlic and ginger in oil until translucent. Remove from heat and cool. Grind together the cooked onions, cilantro and mint. In a deep bowl, roast the whole spices in ghee until their aromas are released. Return the onion mixture to the pan and cook until the oil starts seperating. Add the dry spices and salt, mix and saute for a few minutes. Add the coconut milk and water and bring to a boil. Add the marinated chicken pieces and cook on medium until the meat is fully cooked. Let the curry cool until just warm.

  3. Meanwhile, prepare the rice. Roast the whole spices in ghee and the saute the onions in the same. When soft, add the Basmati rice and roast for a few minutes. Add water and salt and cook the rice until just done. Let it cool to warm. Do not touch the rice when hot as they are most brittle then.

  4. When ready to assemble, spread the rice in a deep dish, oven proof pan. A little by little add the curry and gently tossed until it’s just wet. The recipe makes a lot of curry than you need. For 3 cups of raw rice, you will not need more a cup and a half of the curry. Arrange the chicken pieces around the dish, cover with a bit rice, so they don’t dry out. Cover the dish with foil and bake at 350 degrees for 40 minutes. Check in between to see if the biryani is drying out. If so, add more curry and gently toss.

  5. To serve, scoop out the rice into a platter, arrange the drumsticks around and sprinkle roasted cashews over. Biryani is typically served with a simple raita made with diced onions in yogurt.

Nutrition Facts
Chicken Biryani Recipe
Amount Per Serving (4 people)
Calories 449 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 19g119%
Cholesterol 128mg43%
Sodium 175mg8%
Potassium 776mg22%
Carbohydrates 125g42%
Fiber 6g25%
Sugar 2g2%
Protein 33g66%
Vitamin A 665IU13%
Vitamin C 8mg10%
Calcium 169mg17%
Iron 6.8mg38%
* Percent Daily Values are based on a 2000 calorie diet.