Chicken Biryani Recipe Restaurant Style

Prep Time: 60 minutes  |  Cook Time: 40 minutes  |  Total Time: 100 minutes  |  Serves: 4

Make authentic restaurant-style chicken biryani at home using Anagh Biryani Masala. This step-by-step dum biryani recipe gives you perfect aroma, layered rice, juicy chicken, and rich flavor every single time.

Ingredients

For Chicken Marination

• 500g chicken (bone-in preferred)
• 1 cup curd (thick)
• 2 tbsp Anagh Biryani Masala
• 1 tsp ginger garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• Salt to taste
• Juice of 1 lemon

For Rice

• 2 cups basmati rice (long grain)
• 4 cups water
• 2 bay leaves
• 4 cloves
• 2 cardamom pods
• 1 cinnamon stick
• Salt to taste

For Layering

• 2 large onions (thinly sliced and fried golden)
• 2 tbsp pure ghee
• Handful of fresh coriander leaves
• Handful of fresh mint leaves
• A few saffron strands soaked in 3 tbsp warm milk

Step-by-Step Chicken Biryani Recipe

1. Marinate Chicken: Combine chicken with curd, ginger garlic paste, turmeric, red chili powder, lemon juice, and Anagh Biryani Masala. Mix well and marinate for minimum 30 minutes, ideally 60 minutes.
2. Cook Rice: Boil water with bay leaves, cloves, cardamom, cinnamon, and salt. Add washed basmati rice and cook until exactly 70 percent done — grains should still have a slight bite. Drain immediately.
3. Cook Chicken: Heat 2 tbsp oil in a heavy-bottom pot or handi. Add marinated chicken in a single layer. Cook on medium-high heat for 8 to 10 minutes until 80 percent done. Do not add water.
4. Layer the Biryani: Spread cooked rice evenly over the chicken. Top with fried onions, mint leaves, coriander, ghee, and saffron milk.
5. Dum Cooking: Cover the pot with a tight lid — seal edges with dough for authentic dum. Cook on lowest possible flame for 20 minutes.
6. Rest and Serve: Turn off flame. Let it rest for 5 minutes. Open, gently fold from bottom to top, and serve hot.

Pro Tips for Perfect Dum Biryani

• Always use aged long-grain basmati rice — fresh rice turns mushy
• 70 percent rice rule is non-negotiable — it finishes cooking in dum
• Lowest flame for dum — use a tawa under the pot if your burner runs hot
• Thick curd in marination prevents watery gravy
• Resting after dum is important — do not open immediately

Why Anagh Biryani Masala Makes the Difference

• Small-batch stone-ground blend — not mass produced
• No preservatives, no artificial color, no fillers
• Perfectly balanced — not too spicy, not too mild
• Designed specifically for dum cooking — spices bloom at low heat

Love non-veg recipes? Also try our Restaurant Style Chicken Curry Recipe using Anagh Chicken Masala.