If you’re craving a rich, flavorful, and aromatic chicken biryani that rivals your favorite restaurant, this recipe is for you! Packed with spices, tender chicken, and perfectly cooked basmati rice, this dish brings all the complexities of traditional biryani to your kitchen. With layers of marinated chicken, fried onions, and a fragrant saffron-infused rice topping, you’ll feel like you’re indulging in a special celebratory meal. Serve it with a side of raita and papads, and you’re all set!
Why You’ll Love This Recipe
This Restaurant Style Chicken Biryani is the ultimate comfort food for any special occasion. It’s not only bursting with flavors from a blend of spices, but the addition of saffron and fried onions elevates the dish to a luxurious level. The marinated chicken is tender and juicy, while the rice remains fluffy and perfectly cooked. The balance of heat, aroma, and richness will make it the star of your meal. The best part? You can easily recreate this restaurant-style dish at home with just a few simple steps!
Ingredients
To make fried onions
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¼ cup oil or ghee (I use organic steam refined coconut oil)
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2 cups (200 grams, 2 medium) yellow onions sliced (or use small red onions)
To Marinate
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1.1 pounds (½ kg) chicken (skinless bone-in or boneless, large pieces such as thighs, drumsticks, legs, or breasts)
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½ cup plain yogurt (curd, fresh, not sour)
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1 tablespoon lemon juice
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¾ tablespoon ginger, grated/crushed, or paste
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¾ tablespoon garlic, pressed/grated, or paste
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1 green chili, deseeded and slit (optional, leave out for low heat)
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1½ tablespoons oil or ghee (may use fried onion ghee/oil)
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½ teaspoon sea salt
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¼ teaspoon turmeric powder
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½ to ¾ tablespoon Kashmiri red chili powder
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1¼ tablespoon biryani masala (recipe in the post intro, or use store-bought biryani/garam masala)
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½ tablespoon coriander powder
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¼ tablespoon roasted cumin powder (leave out if using homemade biryani masala)
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2 tablespoons mint leaves, finely chopped
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2 tablespoons coriander leaves, finely chopped (optional)
To cook rice
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6 cups water
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1½ cups (275 grams) premium aged basmati rice
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½ tablespoon oil
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½ tablespoon sea salt (adjust to taste preference)
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4 green cardamoms
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4 cloves
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1 Indian bay leaf (omit if you don’t have, Tej patta)
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2-inch cinnamon stick
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1 star anise
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¼ teaspoon shahi jeera (Indian caraway seeds, omit if you don’t have)
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½ mace (omit if you don’t have)
To Layer
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1 pinch (10 to 12) saffron strands or natural orange food color as needed
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2 tablespoons hot milk + 2 tablespoons hot water
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1 to 2 pinches biryani masala or garam masala
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1 to 2 tablespoons mint and coriander leaves
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1½ tablespoons melted ghee (may use onion fried ghee)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Marinate the Chicken
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In a large mixing bowl, combine yogurt, lemon juice, ginger, garlic, green chili, oil, salt, turmeric powder, Kashmiri red chili powder, biryani masala (or garam masala), coriander powder, roasted cumin powder, mint, and coriander leaves. Mix thoroughly and adjust the salt and spice levels to your taste.
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Make gashes over the chicken pieces and add them to the marinade. Ensure the chicken is well-coated. Marinate for at least 30 minutes (at room temperature) or overnight in the refrigerator for best results.
Cook the Chicken
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In a heavy-bottomed pan or Dutch oven, heat oil or ghee over medium flame. Add the sliced onions and sauté them until golden brown (around 14 minutes). After they turn golden, remove them to a plate, leaving the excess ghee in the pan.
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Add the marinated chicken to the pan and sauté for 4-5 minutes over medium heat. Reserve 2 tablespoons of the fried onions for later and add the rest to the chicken.
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Pour ¼ cup hot water into the pan, cover, and cook for 10-15 minutes (depending on the size and type of chicken). The chicken should be nearly cooked (95% done), and the gravy should thicken. Turn off the heat.
Cook the Rice
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While the chicken is cooking, rinse the basmati rice three times and soak it for at least 15 minutes.
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In a large pot, add water, cardamoms, cloves, bay leaf, cinnamon, star anise, shahi jeera, and mace. Bring it to a rolling boil.
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Add oil, salt, and the drained rice. Let it boil again and cook for 5 minutes on high heat until the rice is 90% cooked. Drain the rice immediately.
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Soak saffron strands in a mixture of hot milk and water (or rice cooking water).
Layer the Biryani
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Once the chicken is cooked, layer the bottom of the pan with 1 tablespoon of fried onions. Then, spread the partially cooked rice over the chicken.
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Sprinkle 1-2 pinches of biryani masala or garam masala, mint and coriander leaves, and saffron milk water over the rice. Add the rest of the fried onions.
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Cover the pot and cook on medium heat for 5-6 minutes. Reduce the heat to low and cook for another 18-20 minutes on “dum” (steam cooking). Turn off the heat and let it rest for 10 minutes.
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Optionally, garnish with more mint and coriander leaves before serving.
Servings and Timing
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Servings: 3 to 4 servings
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Prep time: 30 minutes
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Cook time: 1 hour
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Total time: 1 hour 30 minutes
Variations
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Vegetarian Version: Replace the chicken with vegetables like cauliflower, carrots, and peas for a hearty vegetarian biryani.
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Rice Substitutes: If you prefer, you can use any other rice variety, though basmati rice gives the best texture and fragrance for biryani.
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For Less Heat: Omit the green chili or reduce the amount of Kashmiri red chili powder for a milder biryani.
Storage/Reheating
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Storage: Store any leftover biryani in an airtight container in the refrigerator for up to 2-3 days.
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Freezing: You can freeze biryani for up to a month. Reheat it in the microwave or on the stovetop, adding a little water to keep it moist.
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Reheating: To reheat, cover the biryani with foil or a lid to prevent drying out. Steam it for a few minutes or heat it in the microwave with a damp paper towel over it.
FAQs
How can I make the biryani less greasy?
If you find the biryani greasy, reduce the amount of ghee or oil used for frying the onions and marinating the chicken.
Can I use boneless chicken instead of bone-in chicken?
Yes, boneless chicken can be used, but make sure to adjust the cooking time, as boneless chicken cooks faster.
Can I make biryani without saffron?
Yes, saffron adds a beautiful color and flavor, but you can substitute with natural orange food coloring if you prefer.
What if I don’t have biryani masala?
You can use store-bought garam masala as a substitute for biryani masala, or make your own by combining coriander, cumin, cinnamon, cloves, cardamom, and nutmeg.
How can I make the fried onions crispy?
To get perfectly crispy fried onions, slice them thinly and fry in oil over medium heat. Be careful not to burn them as they turn bitter.
Is this recipe spicy?
This recipe has a moderate level of spice, which can be adjusted by adding or omitting the green chili and reducing the amount of chili powder.
How do I achieve perfect rice in biryani?
To get perfectly cooked rice, ensure it is only 90% cooked before draining. The rest of the cooking happens during the dum (steaming) process.
Can I use a pressure cooker for this recipe?
You can use a pressure cooker, but be cautious about overcooking the rice. Cook on low pressure for about 5-6 minutes.
How do I make my biryani more flavorful?
For more flavor, let the biryani rest for 10 minutes after cooking, which allows the flavors to meld. Adding extra mint and coriander leaves before serving also enhances the flavor.
Can I prepare this biryani ahead of time?
Yes, you can prep the marinated chicken and cooked rice a day ahead. When ready, layer and cook the biryani as directed.
Conclusion
Restaurant Style Chicken Biryani is a luxurious and flavorful dish that is sure to impress at any gathering. With its perfect balance of spices, tender chicken, and fluffy rice, this recipe brings the authentic flavors of a restaurant right into your home. Whether you’re making it for a special occasion or a weekend treat, this biryani is sure to become a family favorite. Try it today and enjoy a taste of India!

Restaurant Style Chicken Biryani
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- Author: Olivia
- Total Time: 1 hour 30 minutes
- Yield: 3 to 4 servings
Description
Restaurant Style Chicken Biryani is a rich, flavorful, and aromatic dish that rivals your favorite restaurant biryani. With layers of marinated chicken, saffron-infused rice, and crispy fried onions, this dish brings the complexities of traditional biryani right to your kitchen.
Ingredients
For Fried Onions: ¼ cup oil or ghee, 2 cups yellow onions sliced (200 grams, 2 medium or small red onions)
For Marinate: 1.1 pounds (½ kg) chicken (skinless bone-in or boneless), ½ cup plain yogurt, 1 tablespoon lemon juice, ¾ tablespoon ginger (grated/crushed), ¾ tablespoon garlic (pressed/grated), 1 green chili (optional), 1½ tablespoons oil or ghee, ½ teaspoon sea salt, ¼ teaspoon turmeric powder, ½ to ¾ tablespoon Kashmiri red chili powder, 1¼ tablespoon biryani masala, ½ tablespoon coriander powder, ¼ tablespoon roasted cumin powder, 2 tablespoons mint leaves, 2 tablespoons coriander leaves (optional)
For Cooking Rice: 6 cups water, 1½ cups basmati rice, ½ tablespoon oil, ½ tablespoon sea salt, 4 green cardamoms, 4 cloves, 1 bay leaf, 2-inch cinnamon stick, 1 star anise, ¼ teaspoon shahi jeera, ½ mace
For Layering: 1 pinch saffron strands or natural orange food color, 2 tablespoons hot milk + 2 tablespoons hot water, 1-2 pinches biryani masala or garam masala, 1-2 tablespoons mint and coriander leaves, 1½ tablespoons melted ghee
Instructions
- Marinate the Chicken: Combine yogurt, lemon juice, ginger, garlic, green chili, oil, salt, turmeric, Kashmiri chili powder, biryani masala, coriander powder, roasted cumin powder, mint, and coriander leaves in a bowl. Add the chicken and mix well. Marinate for at least 30 minutes (room temperature) or overnight (in the refrigerator).
- Fry the Onions: Heat oil or ghee over medium heat. Add sliced onions and sauté until golden brown, about 14 minutes. Remove the onions and reserve 2 tablespoons for garnish. Leave excess ghee in the pan.
- Cook the Chicken: Add marinated chicken to the pan and sauté for 4-5 minutes. Add ¼ cup hot water, cover, and cook for 10-15 minutes until chicken is almost done. The gravy should thicken.
- Cook the Rice: Rinse rice three times and soak for 15 minutes. In a pot, bring water, cardamoms, cloves, bay leaf, cinnamon, star anise, shahi jeera, and mace to a boil. Add oil, salt, and rice. Cook for 5 minutes until rice is 90% cooked, then drain.
- Layer the Biryani: In the pan with cooked chicken, layer the rice over the chicken. Sprinkle saffron milk, biryani masala, mint, coriander leaves, and fried onions. Drizzle melted ghee over the top.
- Steam the Biryani: Cover the pot and cook on medium heat for 5-6 minutes, then reduce heat to low and cook for another 18-20 minutes. Turn off the heat and let it rest for 10 minutes. Garnish with extra mint and coriander leaves before serving.
Notes
- Vegetarian Version: Replace chicken with vegetables like cauliflower, carrots, and peas.
- Rice Substitutes: Basmati rice is recommended, but other rice varieties can be used with adjusted cooking times.
- Less Heat: Omit the green chili or reduce the amount of Kashmiri red chili powder for a milder flavor.
- Freezing: You can freeze the biryani before cooking. Thaw and cook as directed.
- Reheating: Reheat biryani by steaming or microwaving with a damp paper towel to retain moisture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking, Steaming
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg