The word CHICKEN and BIRYANI seem like an inseparable combination. I personally love chicken biryani. Actually, who doesn’t?

Chicken biryani is a recipe made with meat and rice. Meat is cooked in spices ( especially garam masala). This cooked meat is layered with rice. Or in some recipes, meat and rice are cooked along with spices. Lastly, it is topped with saffron or caramelized onions or both. So, it is a dish full of protein.

It is a dish that unites people from different corners of India. A dish so loved that it topped the list of orders as per the report of SWIGGY 2019. And this happened for the 3rd time now. On average Indians ordered 95 biryanis per minute.

So, where does this scrumptious recipe ORIGINATED?

There are many stories behind this recipe. The word biryani is an Urdu word derived from the Persian language. Some say it came from Afghanistan. While some believe it came from Persia (Iran).

If traced back to the past, The Mughals are known to be the biryani innovators. One such story is from Mumtaz Mahal, the beloved queen of Shahjahan. She is the inspiration behind the marvelous monument TAJMAHAL. It is believed that once MUMTAZ visited army barracks. She found the soldiers weak. So, she asked the chef to prepare a nutritional dish using meat, rice, and spices. Thus, the magical dish biryani was made.

Biryani is prepared in different styles in India. About 50 types of biryani recipes are made in India. Some kinds of biryani prepared in India include:

  • Awadhi(Lucknow) biryani
  • Dum biryani
  • Hyderabadi biryani
  • Bombay biryani
  • Muradabad biryani
  • Bhatkali biryani
  • Kolkata biryani
  • Malabar biryani
  • Sindhi biryani
  • Fish biryani
  • Egg biryani
  • Chicken biryani

There are different styles and recipes of chicken biryani. I belong to the Nothern India. So, I am sharing my personal recipe. The recipe that my mom follows.



  • 1kg chicken
  • 1kg rice( soaked for 2-2.5 hours )
  • 250gm oil
  • 2 sliced onions
  • 250gm yogurt
  •  2tsp fennel seeds powder(saunf)
  • 2 tsp ginger-garlic paste
  • 1tsp raw garam masala
  • 1tsp powdered garam masala
  • salt to taste
  • 1/2tsp kewra water
  • 1/4stp orange color
  • stuffed chilli (optional)


Heat oil in a vessel. Add sliced onions to this heated oil. Fry them till they turn golden brown. Pick out these onions and keep them aside. Next, add chicken in the same oil. Followed by the spices one by one (ginger-garlic paste,garam masala raw and powdered, saunf). Give this a stir and fry for about 10 minutes.

After frying the chicken and spices, add soaked rice and water. Keep the water level at 3cm above the rice. Now add the salt and give it a stir. Cover the vessel and let it cook till the water in rice gets completely absorbed. Keep the flame medium to high.

Once you notice the water has dried from the rice lower the flame to lowest. Add orange color to kewra water and mix it. Add this mixture over the rice in a swirling manner so that it spreads all over. The last step is to add stuffed chilli over the almost cooked biryani. Cover it and let it cook for few more minutes (5-10 minutes). Finally, after this last step switch off the flame and garnish the chicken biryani with fried onions.

Served best with tomato chutney and boondi raita.


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