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Chicken Biryani

Biryani with chicken. Traditional Indian dish of rice and chicken marinated in spices and yoghurt.

As the winner of Cajun Country Rice’s annual Rice Recipe Royalty contest, Divya Paruchuri’s Chicken Biryani is packed with aromatic, mouth-watering Indian flavor.

Course Main Course
Cuisine Indian


For Chicken

  • 1 lb skin-on, bone-in chicken thighs (4–6 thighs)
  • 1/4 tsp Turmeric powder
  • 2 tsp red chili powder, adjust to your spice level
  • 1 tsp Biryani Masala
  • 1 tsp ginger garlic paste
  • 1 tsp lemon juice
  • salt, to taste
  • 1 tbsp yogurt
  • 2 green chilis, sliced
  • 6 cashew nuts, optional
  • finely chopped cilantro
  • finely chopped mint
  • 1 tsp cinnamon
  • 3 cloves
  • 2 cardamom, ground
  • 1 tbsp oil
  • fried onions

For Rice

  • 1 lb Cajun Country Jasmine Rice
  • 4-5 cups water
  • 4 cloves
  • 2 cardamom, ground
  • 1 mace
  • 1 tsp cinnamon
  • 1 tsp shah jeera
  • 1 bay leaf
  • salt, to taste
  • 1/2 tbsp oil


For Chicken

  • Add all of the chicken ingredients together except for the fried onions, cilantro, and mint.
  • thoroughly coat the chicken and leave in the fridge overnight (for faster prep, leave in the fridge for 1 hour).
  • After marinating, use an oiled, thick bottomed pan to cook the chicken until about 80% done.
  • place the chicken into a large skillet to be combined with the rice.

For Rice

  • soak the rice for half an hour.
  • While rice is soaking, add all of the rice ingredients to a separate pot of water and bring to a rolling boil.
  • Once done soaking, add the rice to the pot and cook on high until 80% done (around 5-6 min).
  • remove the rice from the stove and drain.
  • add rice on top of the 80% done chicken in the skillet and add the fried onions, cilantro and mint on top.
  • Cover and cook the mixture on low heat for 12-15 minutes.
  • Serve and enjoy!