Goan Mother making best and easy Chicken Biryani | How to make easy Chicken Biryani

Chicken Biryani 🍗🍲😍 The Easy Way / Home made

Fragrant, flavorful, and satisfying this simplified Chicken Biryani recipe is perfect for home cooks looking for delicious results with minimal fuss.



🛒 Ingredients

For the Chicken Marinade:

1 kg bone-in chicken

1 packet Shan Bombay Biryani Masala

2 green chillies, slit

3 tbsp ginger-garlic paste

1 cup thick yogurt (curd)

Salt to taste


For the Rice:

1 kg Heritage XXL Basmati Rice

4 bay leaves

10 cloves

2 green cardamoms

2 black cardamoms

A few pieces of cinnamon stick

Salt to taste


For Garnish & Layers:

8 medium onions, thinly sliced

Fresh mint leaves (a handful)

Fresh coriander leaves (a handful)

2 tbsp ghee (clarified butter)

2 tbsp cooking oil

1 tsp Kesar (saffron) powder or soaked saffron strands

Juice of 1 lime


Optional Sides:

1 cucumber, finely chopped

1 tomato, finely chopped

1 cup curd (for raita)


🍽️ Instructions

Step 1: Marinate the Chicken
In a large bowl, combine the chicken, yogurt, ginger-garlic paste, green chillies, Shan Bombay Biryani masala, and salt. Mix well until the chicken is fully coated. Let it marinate for at least 30 minutes (or overnight for deeper flavor).

Step 2: Fry the Onions
Thinly slice the onions and fry them in oil until golden brown and crispy. Drain on a paper towel and set aside. This will be used for layering and garnishing.

Step 3: Cook the Chicken
In a heavy-bottomed pot, heat a bit of oil or ghee and add the marinated chicken along with a portion of the fried onions. Cook on low heat until the chicken is about 80% done and the masala is well combined and thickened.

Step 4: Parboil the Rice
Wash and soak the basmati rice for 30 minutes. In a large pot, bring water to a boil and add bay leaves, cloves, cardamoms, cinnamon, and salt. Add the soaked rice and cook until it is 70-80% done. Drain the rice and set aside.

Step 5: Prepare Saffron Water (Optional)
Soak a pinch of saffron or 1 tsp Kesar powder in 2 tablespoons of warm milk or water. Keep aside.

Step 6: Layering the Biryani
In a large handi or pot, begin layering:

Start with a layer of chicken masala at the bottom

Add a layer of parboiled rice

Sprinkle fried onions, mint leaves, coriander, lime juice, ghee, and saffron water

Repeat layers until all rice and chicken are used up


Step 7: Dum Cooking
Seal the pot with a tight-fitting lid or dough. Cook on low heat (dum) for 20–25 minutes to allow the flavors to infuse.

Step 8: Prepare the Raita (Optional)
Mix chopped cucumber, tomato, and curd with a pinch of salt and cumin powder for a quick side raita.