Awadhi Chicken Biryani

Authentic North Indian style – Perfect for meal prep

⏱Prep: 20 min

🔥Cook: 40 min

⏲Total: 60 min

🍽4 servings

Non-Vegetarian

Ingredients

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500g chicken (cut into pieces)
2 cups basmati rice
2 large onions (sliced)
2 tomatoes (chopped)
2 tbsp ginger-garlic paste
1 cup yogurt
whole spices (bay leaf, cardamom, cloves)
powdered spices (red chili powder, turmeric, garam masala, coriander powder – as per taste)

Step-by-step

Soak basmati rice for 30 minutes, then parboil until 70% cooked. Drain and set aside.
Heat ghee or oil in a heavy-bottomed pot. Add whole spices (bay leaf, cardamom, cloves) and fry for a few seconds until fragrant.
Add sliced onions and fry until deeply golden brown and caramelized.
Stir in ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
Add chopped tomatoes and cook until softened and the oil separates.
Whisk yogurt with powdered spices (red chili powder, turmeric, garam masala, coriander powder) and add to the pot. Cook on low heat, stirring continuously to prevent curdling, until the gravy thickens and oil separates.
Add chicken pieces and mix well with the masala. Cook until the chicken is partially done (about 10-15 minutes).
Layer the partially cooked basmati rice over the chicken gravy. Optionally, sprinkle with fried onions, chopped cilantro, and mint leaves.
Cover the pot tightly with a lid, preferably sealed with dough or foil, and ‘dum’ cook on very low heat for 20-25 minutes. This allows the flavors to meld and the rice to finish cooking with the steam.
Let it rest for 10 minutes after turning off the heat before gently fluffing and serving.

Per serving

Make it last

Refrigerator3-4 days

Store in airtight container

Freezer2 months

Portion in ziplock bags or freezer-safe containers once completely cooled.

Use aged basmati rice for the best texture and aroma. Soak it for at least 30 minutes before parboiling.
Achieving perfectly golden and crispy fried onions is crucial for the biryani’s flavor profile.
Dum cooking is essential for authentic flavor and ensures the rice and chicken cook evenly in their own steam. Ensure the pot is tightly sealed.
Rest the biryani for at least 10-15 minutes after cooking before opening the lid and serving. This allows the flavors to settle and makes it easier to fluff the rice without breaking grains.