This Layered Spicy Chicken Biryani is my go-to comfort meal, rich, aromatic, and deeply satisfying. It’s made with perfectly marinated chicken cooked in a flavorful gravy, then layered with fragrant basmati rice, herbs, and fried onions. Every bite is a balance of spice, tang, and freshness. While biryani may sound elaborate, this version keeps the process simple and achievable for home cooks, without compromising on the traditional taste that makes it so special.
Why You’ll Love This Recipe
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Layered perfection: Every spoonful has tender chicken, aromatic rice, and rich masala.
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Bold, spicy flavor: The marinade and gravy combine to create deep, complex flavors.
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Beginner-friendly: Streamlined method that skips complicated steps.
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Customizable: Works with chicken thighs, boneless cuts, or even vegetables.
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Perfect for gatherings: A beautiful one-pot meal that feels festive and comforting.
Ingredients
For the Chicken Marinade
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500 g chicken (bone-in or boneless)
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4 tbsp yogurt
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3 tbsp biryani masala
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2 tsp cumin powder
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2 tsp coriander powder
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1 tsp salt
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1 tsp garam masala
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½ tsp turmeric powder
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1 tsp red chilli powder
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2 medium tomatoes, blended
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1 tbsp ginger garlic paste
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1 tbsp lemon juice
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Handful of fresh coriander, chopped
For Cooking the Gravy
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2 medium onions, thinly sliced
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1 tomato, chopped
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1 cup water
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2 medium potatoes, peeled and halved
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1 tsp garam masala
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Salt, to adjust
For Layering
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550 g basmati rice, parboiled (70–80% cooked)
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Lemon slices
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Fried onions (plus reserved from cooking)
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Fresh coriander, chopped
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Mint leaves
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Green chillies, sliced
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Yellow food color mixed with 2 tbsp warm milk
Instructions
Step 1: Marinate the Chicken
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In a large bowl, mix together yogurt, biryani masala, cumin, coriander, salt, garam masala, turmeric, red chilli powder, blended tomatoes, ginger garlic paste, lemon juice, and chopped coriander.
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Add the chicken pieces and coat evenly.
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Let it marinate for at least 30 minutes (or overnight for best flavor).
Step 2: Prepare the Gravy
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Heat oil in a deep pot or handi over medium heat.
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Add the sliced onions and sauté until golden brown.
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Once browned, remove about ¼ of the onions and set them aside for layering later.
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To the remaining onions in the pot, add the marinated chicken mixture and sauté for 3–4 minutes until the chicken starts to change color.
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Then add the chopped tomato and cook until softened and the oil begins to separate from the masala.
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Add 1 cup of water and the halved potatoes.
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Cover and cook for 15–20 minutes until the chicken and potatoes are tender and the gravy thickens slightly.
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Sprinkle garam masala and adjust salt if needed.
Step 3: Parboil the Rice
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Rinse and soak the rice for 30 minutes.
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Boil with salt until it’s 70–80% cooked, then drain.
Step 4: Layer the Biryani
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In a large pot, spread a layer of the cooked chicken and gravy at the bottom.
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Add a layer of parboiled rice on top.
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Sprinkle the reserved onions, fried onions, mint, coriander, sliced green chillies, lemon slices, and a drizzle of yellow food color.
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Repeat layers if needed, ending with rice and toppings on top.
Step 5: Steam (Dum)
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Cover tightly with foil or a fitted lid.
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Steam on low heat for 15–20 minutes, allowing the flavors to meld together.
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Once done, gently fluff the rice before serving.
Step 6: Serve
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Serve hot with raita or salad and a squeeze of lemon juice.
Storage & Reheating Tips
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Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Sprinkle a bit of water over the biryani, cover, and heat in the microwave or steam on low until warm.
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Freezing: Can be frozen for up to 1 month; thaw and reheat gently.
Layered Spicy Chicken Biryani
Ingredients
For the Chicken Marinade
- 500 g chicken bone-in or boneless
- 4 tbsp yogurt
- 3 tbsp biryani masala
- 2 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp salt
- 1 tsp garam masala
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 2 medium tomatoes blended
- 1 tbsp ginger garlic paste
- 1 tbsp lemon juice
- Handful of fresh coriander chopped
For Cooking the Gravy
- 2 medium onions thinly sliced
- 1 tomato chopped
- 1 cup water
- 2 medium potatoes peeled and halved
- 1 tsp garam masala
- Salt to adjust
For Layering
- 550 g basmati rice parboiled (70–80% cooked)
- Lemon slices
- Fried onions plus reserved from cooking
- Fresh coriander chopped
- Mint leaves
- Green chillies sliced
- Yellow food color mixed with 2 tbsp warm milk
Instructions
- In a large bowl, mix together yogurt, biryani masala, cumin, coriander, salt, garam masala, turmeric, red chilli powder, blended tomatoes, ginger garlic paste, lemon juice, and chopped coriander.
- Add the chicken pieces and coat evenly.
- Let it marinate for at least 30 minutes (or overnight for best flavor).
- Heat oil in a deep pot or handi over medium heat.
- Add the sliced onions and sauté until golden brown.
- Once browned, remove about ¼ of the onions and set them aside for layering later.
- To the remaining onions in the pot, add the marinated chicken mixture and sauté for 3–4 minutes until the chicken starts to change color.
- Then add the chopped tomato and cook until softened and the oil begins to separate from the masala.
- Add 1 cup of water and the halved potatoes.
- Cover and cook for 15–20 minutes until the chicken and potatoes are tender and the gravy thickens slightly.
- Sprinkle garam masala and adjust salt if needed.
- Rinse and soak the rice for 30 minutes.
- Boil with salt until it’s 70–80% cooked, then drain.
- In a large pot, spread a layer of the cooked chicken and gravy at the bottom.
- Add a layer of parboiled rice on top.
- Sprinkle the reserved onions, fried onions, mint, coriander, sliced green chillies, lemon slices, and a drizzle of yellow food color.
- Repeat layers if needed, ending with rice and toppings on top.
- Cover tightly with foil or a fitted lid.
- Steam on low heat for 15–20 minutes, allowing the flavors to meld together.
- Once done, gently fluff the rice before serving.
- Serve hot with raita or salad and a squeeze of lemon juice.
Nutrition
Frequently Asked Questions (FAQ)
Q. Can I use boneless chicken for this recipe?
A. Yes, boneless chicken works great. Just reduce the cooking time slightly as it cooks faster than bone-in chicken.
Q. What rice works best for biryani?
A. Long-grain basmati rice gives the best texture and fragrance. Make sure not to overcook it before layering.
Q. How do I prevent the biryani from becoming soggy?
A. Keep the gravy slightly thick before layering, and ensure your rice is only 70–80% cooked.
Q. Can I make this without food color?
A. Yes! You can use a pinch of saffron soaked in warm milk for a natural color and aroma.
Q. What can I serve with this biryani?
A. It pairs perfectly with mint yogurt raita, kachumber salad, or pickled onions.
