Biryani is one of my favorite rice dishes and I have tried various types of Biryani. This Easy Oven Baked Chicken Biryani is my go-to party dish. The fragrant basmati rice, savory chicken, aromatic spices, and herbs come together to create a flavorful one-pot meal. Follow my tried and tested recipe to make this delicious chicken biryani in your home kitchen. It is easy, adaptable, and makes a wonderful dinner or lunch.
Easy Oven Baked Chicken Biryani!!
Biryani is perhaps the most famous Indian dish in the world. However, you’ll find different versions of biryani depending on which region or country you’re eating it in because each has its own “signature” biryani.
Traditionally, biryani is steamed in a sealed pot on the stove over a low flame for an hour or so. So, making traditional biryanis is somewhat complicated, and requires considerable time and practice plus there is a possibility you can burn it, and I have experienced it a few times.
Today would like to introduce you a a convenient, hassle-free, easy-to-make oven-baked biryani recipe that you can make without having to stand over the stove for hours. Plus, the best part is that it tastes better.
You’ll find an easy-to-follow recipe with step-by-step instructions, helpful info, and tips here. It may seem like a lot of steps, but you can do some steps ahead of time and then assemble the dish quickly and bake it.
The great thing about this recipe is that you can customize the recipe to suit your palate. Read through the recipe before beginning so that you can make sure that you have everything you need. I hope you’ll try and enjoy it as much as I do!!
What Is a Biryani?
The origin of biryani is unclear, but some believe it originated in Persia (Iran) and was brought to India by traders. The word Biryani is said to come from the Persian word birian, meaning “fried before cooking.”
Traditional biryanis are made by layering separately cooked rice and meat in a heavy-bottomed pot. The pot is then sealed and cooked on a low flame so that the steam is formed inside and the different flavors are blended – all of which come together harmoniously to make a delicious meal.
Biryani is perhaps the most famous Indian dish in the world. However, there is no such thing as one variety when it comes to biryani and it is not limited only to India. This dish evolved as it traveled through different regions and countries and each created its own version.
So, there are innumerable variations of biryani and methods of cooking. You’ll also find modern versions of meatless biryani made with vegetables, paneer, eggs, potatoes, chickpeas, etc.
How Do I Make Oven Baked Chicken Biryani?
This chicken biryani is made by layering separately cooked slightly spicy chicken gravy basmati rice in a baking dish. This is then sealed and baked in a preheated oven to get an aromatic and flavorful rice dish.
In this recipe, I used Sri Lankan herbs like curry leaves, pandan leaves, and some Sri Lankan spices, so the flavor is more Sri Lankan.
In Indian recipes, mint and coriander are widely used for layering the dish and garnishing it but I have not used them. However, feel free to use the available ingredients and make it to suit your palate.
This dish is slightly spicy from the green chilies, red chili powder, and other spices. However, feel free to alter the quantity of spices as per your taste.
Indian biryani recipes commonly use curd or yogurt to make the gravy. But, in this recipe, I used tomatoes and they add a wonderful flavor.
In traditional Biryani, rice is typically parboiled in plenty of water, and extra water is then drained as it makes fluffy, separate grains of cooked rice.
However, in this recipe, I sauteed rice with spices, herbs, ginger, and garlic to make a rich fragrant rice mixture. Next, you cook the rice until almost done with enough water on the stovetop or in a rice cooker. Sauteing helps to coat each rice grain with the aromatic mixture making the rice very flavorful.
Ingredients for Chicken Biryani
Rice: I usually use basmati rice because it is readily available and perfect for making this dish. The quantity of water is decided by the type of rice used. If you use another variety of rice, adjust the water ratio and cooking time.
Chicken: Bone-in pieces of chicken are preferred.
Spices: Whole Spices (cinnamon, cardamom, clove, fenugreek seeds), ground spices (turmeric, chili, black pepper), and Spice mix (biryani masala or Sri Lankan roasted curry powder)
Fresh Ingredients: Curry leaves, pandan leaves, lemongrass, green chilies, onion, tomatoes
Other Ingredients: oil, vinegar, water, salt
Garnishes: Cashew nuts, raisins, and fried onions
Steps to Make
- Marinate the chicken
- Make the chicken gravy
- Soak and drain the rice
- Cook the rice
- Prepare the garnish
- Assemble and bake
Make Ahead Options
- Except for the rice, all the other components can be prepped up to a day or two in advance.
- You can marinate the chicken overnight for the best flavor.
- The chicken gravy can be prepared a day or two in advance and refrigerated until needed. It is also freezable.
- You can also prepare the garnishes (nuts and raisins) in advance and refrigerate.
- Fried onions can be made and stored in the fridge for a few months.
Useful Tips
Here are some tips to help you succeed on your first go without messing this dish up!
Before you Start
- Making the best biryani requires practice and patience.
- It might take you a few tries to figure out what works best for you making the perfect one.
- Start by reading the recipe to understand the process.
- When cooking with so many ingredients, gathering all your ingredients before starting is a good idea.
Preparing Rice
- Rinse the rice thoroughly to remove any excess starch as it prevents the rice from becoming sticky.
- Soak the Basmati rice for about 30 minutes to 1 hour before cooking as it helps moisture to reach the center of the rice grain which helps improve the final texture.
- The quantity of water is decided by the type of rice used.
- Rice to water ratio is very important. If you add more than enough water, you will have mushy rice.
- 1 cup of Basmati rice to 1 1/2 cups water is the best ratio for perfectly cooked rice.
- If you use another variety of rice, adjust the water ratio and cooking time.
- Cooking time can vary on the type of rice so checking the package for instructions is the best way to know.
- Make sure not to overcook your rice to prevent becoming mushy.
Baking
- Make sure the pan is oven-safe.
- Adjust the bake time as needed.
Serving
- You can remove the whole spices before serving but I don’t. However, do not bite them. Just put them aside.
Serving Suggestions
You can serve biryani just plain, without any of the garnishes, or serve it with the garnishes of your choice. Tempered cashew nuts, raisins, and fried onions are commonly used. Biryani pairs well with just about anything – roasted or fried vegetables, seafood, chicken, curries, salads, pickles, and more.
Storage Suggestion
You can store cooked biryani in an airtight container in the fridge for about 3 to 4 days. For longer storage, you can freeze it by putting it in a zip lock bag or air-tight freezer-safe container, preferably in portions, for about 3 months. Let it come to room temperature before reheating. Reheat on the stovetop or in a microwave oven. The rice dries out in storage, so add a splash of water and mix well to help the rice heat through.
Oven-Baked Chicken Biryani
(Step-by-Step Recipe)
Prep: 30 mins
Cook: 1 hour
Marination Time: 1 hour to overnight
Servings: 4 servings
Special Equipment
An ovenproof dish for baking in the oven
Ingredients
To Marinate the Chicken
500 g chicken, cut into pieces
1 tsp salt
1/4 tsp black pepper
1/2 tbsp roasted curry powder or biryani masala (see the notes)
1 tsp chili powder
1/2 tsp turmeric powder
1/2 tbsp ginger paste
1 tbsp garlic paste
1 tbsp vinegar
To Make the Gravy
2 tbsp oil
1 onion, chopped
1 tbsp ginger paste
2 tbsp garlic paste
6 to 8 curry leaves
2-inch pandan leaves
1-inch lemongrass
2 green chilies, cut
1/2 tsp salt
2 tbsp roasted curry powder or biryani masala (see the notes)
2 tbsp chili powder
1/2 tsp black pepper
1/2 tsp turmeric powder
5 cloves
3 cardamon pod
2-inch cinnamon stick
2 to 3 tomatoes, cut
Marinated chicken
400 ml warm water, adjust as needed
Garnish (see the notes)
2 tbsp raisins, sauteed in oil
10 cashew nuts (whole or halved), sauteed in oil
2 tbsp fried onions, homemade or store-bought
For Rice
2 cups ( 300g) basmati rice (see the notes)
water as required – for soaking rice
2 to 3 green cardamom
1-inch cinnamon
2 to 3 cloves
7 to 8 curry leaves
2-inch pandan leaves
1 tbsp ginger, minced or paste
1 tbsp garlic, minced or paste
3 cups warm water (see the notes)
To layer
1 tbsp butter
Cooked rice
Chicken gravy
Notes
- Using roasted curry powder or biryani masala is preferable but if not available, skip it or use the curry powder you choose.
- The garnishes can be made and stored several days ahead.
- You can serve the with or without garnishes and use as much as you like.
- I used Japanese cups 1 cup = 200 ml
- 1 cup of Basmati rice to 1 1/2 cups water is the best ratio for perfectly cooked rice.
Instructions
Marinate the Chicken
Wash and cut the chicken into pieces.
Gather the ingredients to marinate the chicken; salt, pepper, biryani masala or curry powder, chili powder, turmeric powder, ginger paste, garlic paste, vinegar
Coat the chicken pieces well with the ingredients listed in the marination section. Set it aside for at least 2 hours up to overnight.
Make the Chicken Gravy
Gather the fresh ingredients; onion, ginger, garlic, curry leaves, pandan leaves, lemongrass, green chilies, tomatoes
Gather the dry ingredients; salt, biryani masala or curry powder, chili powder, black pepper, turmeric, cloves, cardamom, and cinnamon (plus oil and water as needed).
Heat the oil in a pot or a saucepan. Now, add the onions and saute over a medium flame with continuous stirring, till the onion turns translucent. Add garlic and ginger and saute until fragrant and the raw aroma goes away.
Add curry leaves, lemongrass, pandan leaves, and green chilies. Saute until fragrant and the raw aroma goes away. Add the spices and salt. Stir well until all the ingredients are well combined. Do it quickly, so that the spices do not get burnt. Put chopped tomatoes and sauté for a few minutes. Tomatoes prevent further browning of the spices and onions.
Add marinated chicken and stir fry to coat chicken pieces evenly with the spices.
Pour in the warm water and mix well. Reduce heat once the curry comes to a gentle boil, cover, and let it cook until the chicken is tender around 20 minutes on low flame, depending on the size of the pieces. Make sure to check once or twice in between and stir the curry.
When the chicken is fully cooked, open the lid. Cook more for about 5 minutes, without covering, while stirring occasionally. Check the taste and add salt if needed. Make sure that the gravy is not watery. Turn the heat off and let the pan sit for 15 to 30 minutes until the chicken absorbs the flavors and the gravy thickens.
Prepare the Rice
Measure the rice. (I used Japanese cups 1 cup = 200 ml)
Rinse rice under running water a couple of times. Then soak the rice in enough water for a minimum of 30 minutes. Rice should be fully covered in water while soaking.
Drain the rice and keep it aside until all the water evaporates.
You can also spread the drained rice on a paper towel-lined plate to remove the excess moisture.
Cook the Rice
I like to cook rice with some spices (cinnamon, cardamom, clove) and herbs (curry leaves, pandan leaf) to add flavor and aroma. If not available, skip the herbs.
Heat oil in a frying pan on medium heat. Add ginger, garlic, pandan, curry leaves, and whole spices. Saute until fragrant and the raw aroma of ginger-garlic goes away.
Add the drained rice and toast on medium heat, stirring constantly. All the rice should be nicely coated with the spice mix. Season with salt.
Depending on the type of rice, add water as needed. For basmati rice, I added 3 cups of water for 2 cups of rice. Stir gently everything to mix, and bring to a boil.
Reduce heat to medium-low and cook, covering with a lid, until rice is almost done, but not mushy. It takes about 7 to 10 minutes. The cooking time varies with different types of rice. Do not leave it at this stage and watch the rice carefully.
Check the rice to make sure it is cooked. Take a grain and check the texture between your fingers. Once the rice reaches the correct texture, turn the heat off. Remove from heat and set aside covered.
Prepare the Garnish
Place a frying pan over medium heat and add the oil. Once the oil is hot, add cashews and raisins to the pan. Fry until the raisins are puffed and the cashews are golden.
Use a slotted spoon and transfer them to a plate. This is not only for garnish but also gives a nice crunchiness to the dish.
In the same oil, fry the sliced onions until fully browned. Drain onto a paper towel-lined plate. As it cools, the onions will crisp up.
Assemble and Bake
Make sure the dish is oven-safe if you decide to use the oven for making the biryani. Preheat your oven to 180 C.
Now begin with the layering process; spread a tablespoon of butter in the bottom and then half of the rice and then spread the gravy on top of the rice. Spread the remaining rice over the gravy. Arrange the chicken pieces on top along with some of the gravy.
Dollop a tablespoon of butter or ghee on top.
Cover the pan with a piece of parchment paper. And then fully covered with aluminum foil. Bake for about 20 to 25 minutes in the preheated oven.
I like to bake the dish for about 5 minutes after removing the foil and parchment paper as it makes slightly crisp chicken. Turn off the oven and remove the dish. Gently fluff the biryani to combine everything.
Sprinkle the garnishes (fried onions, nuts, raisins) as much as you like. Serve with sides like raita, chutneys, pickles, pappads, etc.
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Easy Baked Chicken Biryani
Equipment
- An ovenproof dish
Ingredients
To Marinate the Chicken
- 500 g chicken cut into pieces
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tbsp roasted curry powder or biryani masala see the notes
- 1 tsp chili powder
- 1/2 tsp turmeric powder
- 1/2 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tbsp vinegar
To Make the Gravy
- 2 tbsp oil
- 1 onion chopped
- 1 tbsp ginger paste
- 2 tbsp garlic paste
- 6 to 8 curry leaves
- 2- inch pandan leaves
- 1- inch lemongrass
- 2 green chilies cut
- 1/2 tsp salt
- 2 tbsp roasted curry powder or biryani masala see the notes
- 2 tbsp chili powder
- 1/2 tsp black pepper
- 1/2 tsp turmeric powder
- 5 cloves
- 3 cardamon pod
- 2- inch piece of cinnamon stick
- 2 to 3 tomatoes cut
- Marinated chicken
- 400 ml warm water adjust as needed
For Rice
- 2 cups basmati rice see the notes
- water as required – for soaking rice
- 2 to 3 green cardamom
- 1- inch cinnamon
- 2 to 3 cloves
- 7 to 8 curry leaves
- 2- inch pandan leaves
- 1 tbsp ginger minced or paste
- 1 tbsp garlic minced or paste
- 3 cups water see the notes
Garnish
- 2 tbsp raisins sauteed in oil
- 10 cashew nuts whole or halved, sauteed in oil
- 2 tbsp fried onions homemade or store-bought
Instructions
Marinate the Chicken
- Wash and cut the chicken into pieces.
- Gather the ingredients to marinate the chicken; salt, pepper, biryani masala or curry powder, chili powder, turmeric powder, ginger paste, garlic paste, vinegar
- Coat the chicken pieces well with the ingredients listed in the marination section. Set it aside for at least 2 hours up to overnight.
Make the Chicken Gravy
- Fresh ingredients; onion, ginger paste, garlic paste, curry leaves, pandan leaves, lemongrass, green chilies, tomatoes, cut
- Dry ingredients; salt, biryani masala or curry powder, chili powder, black pepper, turmeric, cloves, cardamom, cinnamon (plus oil and water as needed).
- Heat the oil in a pot or a saucepan. Now, add the onions and saute over a medium flame with continuous stirring, till the onion turns translucent. Add garlic and ginger and saute until fragrant and the raw aroma goes away.
- Add curry leaves, lemongrass, pandan leaves, and green chilies. Saute until fragrant and the raw aroma goes away. Add the spices and salt. Stir well until all the ingredients are well combined. Do it quickly, so that the spices do not get burnt. Put chopped tomatoes and sauté for a few minutes. Tomatoes prevent further browning of the spices and onions.
- Add marinated chicken and stir fry to coat chicken pieces evenly with the spices.
- Pour in the warm water and mix well. Reduce heat once the curry comes to a gentle boil, cover, and let it cook until the chicken is tender around 20 minutes on low flame, depending on the size of the pieces. Make sure to check once or twice in between and stir the curry.
- When the chicken is fully cooked, open the lid. Cook more for about 5 minutes (without covering) while stirring occasionally. Check the taste and add salt if needed. Make sure that the gravy is not watery. We need gravy with a semi-thick consistency or we need a gravy just enough to steam with the rice. Turn the heat off and let the pan sit for 15 to 30 minutes until the chicken absorbs the flavors and the gravy thickens. You can serve this with rice, bread, naan, roti, or string hoppers.
Prepare the Rice
- Measure the rice. I used Japanese cups 1 cup = 200 ml
- Rinse rice under running water a couple of times. Then soak the rice in enough water for a minimum of 30 minutes. Rice should be fully covered in water while soaking.
- Drain the rice and keep it aside until all the water evaporates.
- You can also spread the drained rice on a paper towel-lined plate to remove the moisture.
Cook the Rice
- I like to cook rice with some spices (cinnamon, cardamom, clove) and herbs (pandan leaf) to add flavor and aroma. However, it is optional.
- Heat oil in a frying pan on medium heat. Add ginger, garlic, pandan, curry leaves, and whole spices. Saute until fragrant and the raw aroma of ginger-garlic goes away.
- Add the drained rice and toast on medium heat, stirring constantly. All the rice should be nicely coated with the spice mix. Season with salt.
- Depending on the type of rice, add water as needed. For basmati rice, I added 3 cups of water for 2 cups of rice. Stir gently everything to mix, and bring to a boil.
- Reduce heat to medium-low and cook, covering with a lid, until rice is almost done, but not mushy. The cooking time varies with different types of rice. Do not leave it at this stage and watch the rice carefully.
- Check the rice to make sure it is cooked. Take a grain and check the texture between your fingers. Once the rice reaches the correct texture, turn the heat off. Remove from heat and set aside.
Assemble and Bake
- Make sure the dish is oven-safe if you decide to use the oven for making the biryani. Preheat your oven to 350 F/180 C.
- Now we will begin with the layering process. Spread a tablespoon of butter in the bottom. Then layer the rice and gravy; spread half of the rice on the bottom and then spread the gravy on top of the rice. Spread the remaining rice over the gravy. Arrange the chicken pieces on top along with some of the gravy.
- Dollop a tablespoon of butter or ghee on top.
- Cover the pan with a piece of parchment paper. And then fully covered with aluminum foil. Bake for about 20 to 25 minutes in the preheated oven.
- I like to bake the dish for about 5 minutes after removing the foil and parchment paper as it makes slightly crisp chicken. However, this step is optional. Turn off the oven and remove the dish. Gently fluff the biryani to combine everything.
Prepare the Garnish
- Place a frying pan over medium heat and add the oil. Once the oil is hot, add cashews and raisins to the pan. Fry until the raisins are puffed and the cashews are golden.
- In the same oil, fry the sliced onions until fully browned. Drain onto a paper towel-lined plate. As it cools, the onions will crisp up. The fried onions can be made and stored several days ahead.
- Use a slotted spoon and transfer them to a plate. This is not only for garnish but also gives a nice crunchiness to the dish.
- Sprinkle half of the garnishes (fried onions, nuts, raisins) on the chicken. Serve with sides like raita, chutneys, pickles, pappads, etc.
Notes
- Using roasted curry powder or biryani masala is preferable but if not available, skip it or use the curry powder you choose.
- Rice to water ratio is very important. If you add more than enough water, you will have mushy rice.
- 1 cup of Basmati rice to 1 1/2 cups water is the best ratio for perfectly cooked rice.
- I used Japanese cups 1 cup = 200 ml
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More Rice Recipes to Try!!
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Maqluba (Palestinian Upside Down Rice)
Lamprais (Sri Lankan Special Rice Dish)
Kabuli Pulao (Afghan Festive Rice Dish)
Mung Kiribath (Sri Lankan Green Gram Milk Rice)
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Sri Lankan Ghee Rice (Dunthel Bath)
Kaha Bath (Sri Lankan Yellow Rice)