Jul 14 2026
Restaurants›Joseph's Fine Dining›Chicken Biriyani Recipe

Chicken Biriyani Recipe

Inspired by Joseph's Fine Dining
Time1h 30m
Serves4

Make Chicken Biriyani Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Rice

Chicken Marinade

Cooking Ingredients

Method

Preparation

  1. 1

    Marinate Chicken

    In a large bowl, combine chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, and lemon juice. Mix well to coat the chicken. Cover and refrigerate for at least 1 hour, preferably overnight for better flavor.

  2. 2

    Soak Rice

    Rinse basmati rice under cold water until the water runs clear. Soak the rice in enough water for about 30 minutes. Drain the water before cooking.

Cooking

  1. 3

    Cook the Rice

    In a large pot, bring 4 cups of water to a boil. Add the soaked basmati rice and a pinch of salt. Cook until the rice is about 70% done (about 5-7 minutes). Drain and set aside.

  2. 4

    Fry Onions

    In the same pot, heat cooking oil or ghee over medium heat. Add thinly sliced onions and fry until golden brown. Remove half for garnishing, if desired.

  3. 5

    Cook Chicken

    Add marinated chicken to the pot with remaining onions and green chilies. Sauté until the chicken is fully cooked (about 10-15 minutes). Stir occasionally.

  4. 6

    Layering

    Once the chicken is cooked, layer half of the partially cooked rice over the chicken. Sprinkle half of the chopped cilantro and mint. Add the remaining rice on top, followed by the rest of the herbs. Optionally, garnish with fried onions.

  5. 7

    Dum Cooking

    Cover the pot with a tight-fitting lid. You can seal it with dough to trap steam. Cook on low heat for 25-30 minutes to allow the flavors to meld and the rice to finish cooking.

More from Joseph's Fine Dining