Chicken Biryani Recipe in Oven – Lucky Masale | Lucky Masale

How to Make Chicken Biryani in Oven? Best Recipe

Biryani is a delicacy in Indian cuisine. Originally from Persia, biryani was introduced in Indian subcontinent by the Mughal Empire. Over the centuries different ways were evolved in making this rich, traditional dish. But one thing remained the same and that was the craze of Biryani amongst the food lovers. Around the globe, restaurant menus are incomplete without the mention of Biryani.

Biryani can be made with Goat meat or chicken. For vegetarians there is an option of veg biryani. In this article I’m going to tell you how to make chicken biryani in the oven. YES! In the oven. The recipe is quite simple and very close to the traditional biryani recipes, with the slight difference that the “dum” won’t be given on the gas stove. The famous “dum” to chicken biryani will be given in the oven.

Chicken biryani recipe in oven: – Cook biryani in oven

Cooking Biryani may look like a daunting task for anyone. As it’s a complete meal with chicken gravy and rice mixed together, it may look intimidating especially to an amateur trying their hands at cooking. But trust me it’s not that hard, once you know the ingredients and the steps to follow. Get to know the ingredients used to make chicken biryani recipe in oven.Here is the list of ingredients used in chicken biryani.


  1. Chicken ( with bones) about 2 pounds
  2. Onions 2 medium size
  3. Tomatoes 3 medium size
  4. Green chilies 6-8 whole
  5. Ginger garlic paste 1 and half tablespoons
  6. Salt to taste
  7. Red chili powder 1 and a half teaspoon
  8. Coriander powder 2 teaspoons
  9. Turmeric powder one fourth teaspoon
  10. Fennel powder 2 teaspoon
  11. Plain yogurt 3 tablespoons
  12. Dried plums 5-6
  13. Saffron infused milk half cup
  14. Ghee
  15. Fresh coriander leaves chopped
  16. Lucky Masale Chicken biryani (optional)

Whole spices

  1. Bay leaf 1
  2. Green cardamoms 4
  3. Cloves 6
  4. Cinnamon stick 1
  5. Three fourth teaspoon shahi Jeera ( caraway seeds)
  6. Black cardamom 2

Marinate the Chicken for biryani gravy

Wash the chicken and transfer it in the mixing bowl for marination. Add yogurt, ginger garlic paste, red chili powder, fennel powder, turmeric powder, coriander powder and salt. Mix it well with the chicken. Keep in the refrigerator for at least an hour. I have mentioned Lucky Masale Chicken Biryani powder as an option to those who wants to make biryani with readymade biryani masalas. This is my personal favorite. So if you want to use the readymade Masala marinate the chicken with the biryani Masala.

Preparing rice for the Biryani

It’s very important to use the best quality basmati rice for making Chicken biryani. The aged basmati rice gives the flavor and aroma to the dish. The golden hue color in the extra-long grain basmati rice is the proof that rice is of the best quality. Now the preparation of the rice for the biryani. Ingredients needed for this part are as follows:-

  1. Rice 4 cups ( Basmati long grain)
  2. Salt 8 teaspoons
  3. Bay leaf 1
  4. Cloves 3-4
  5. Garlic 2-3 cloves whole
  6. Ginger 2-3 pieces

Soak rice in enough water for at least half an hour. Wash it, and now transfer the rice in a deep pot, add at least 12 cups of water OR enough to boil them partially and put the above mentioned ingredients in it. Boil the rice to partially cooked (3/4th cooked) and now drain the excess water. At this point remove and discard the bay leaf, cloves and garlic cloves and also ginger. They were added to enhance the flavor and aroma to the rice. The aromatic Indian spices are perfect as a flavor enhancers to any dish.

Chicken Biryani in Oven – Steps involved in the cooking

Step 1 – In a large pot add 1 cup oil, I use canola oil. Add the whole spices mentioned above. Once the whole spices starts to crackle, add thinly sliced onions in it. Keep stirring them so that they don’t burn.

Step 2 -Once the onions are beautiful brown in color, add the marinated chicken in it. Keep the flames high at this point and keep on stirring the chicken for 5 to 7 minutes so that it doesn’t burn. Add chopped tomatoes and green chilies, at this point turn the flames to medium low and cover the lid. Keep stirring it occasionally till the oil separates and tomatoes are tender. Add dried plums and 1 cup of water, cover the lid again and let the chicken cook for 30 minutes on low flame. At this point chicken gravy for the chicken biryani is ready.

Step 3 – Layering of the chicken gravy and rice will be done at this step. Take an oven proof dish. Layer half of the 3/4th cooked rice. Now add the chicken gravy, fresh chopped coriander on it. Add the remaining rice and also sprinkle the biryani with saffron infused milk. Heat ghee in a small pan and put it over the biryani. Now cover the tray with aluminum foil. It is ready to go in the oven.

Step 4 – Pre-heat oven at 250 deg F. Put the tray in the oven for 20 minutes. Now reduce the oven temperature to 200 deg F, and let the chicken biryani cook for another 20-25 minutes.

Step 5 – Bring the chicken biryani tray out of the oven and carefully remove the aluminum foil. Mix it well before serving. The tasty chicken biryani in oven is ready to be enjoyed.

Chicken Biryani recipe tips and tricks

Here are some tips for making chicken biryani in the oven.

  1. Always keep in mind that while making chicken biryani the ratio is very important. I take 3:2 ratio. 3 parts of chicken and 2 parts of rice.
  2. Quality of rice is very important, don’t compromise on it. Use long grain rice only.
  3. Soaking the rice before boiling it is very important. It allows the rice to puff up completely.
  4. Salt is the taste enhancer and a must ingredient for boiling the biryani rice. A secret which is passed down to me from my mother in law is what I’m sharing it here. For example, if you are taking 4 cups of rice add 8 teaspoons of salt in it. Same for 3 cups of rice add 6 teaspoons of salt. It’s because when the excess water is drained out from the rice, the salt becomes perfect.
  5. After draining the excess water from rice, leave the rice to cool down in the strainer for at least 10 minutes. This trick won’t let the rice mushed up.
  6. Saffron can be mixed in the water also, but mixing it with milk is more liked. Milk helps in separating the rice and won’t make it mushy.
  7. Time control is very important, as it makes sure that the rice are not only fully cooked but are also separate. Rice should not be mushy and for that look for the visual signs.


Biryani is a calorie and nutrient rich complete meal. Chicken biryani is enjoyed by every age group. Now it’s easy to make biryani at home and the aromatic and rustic flavors can be achieved by putting in little efforts. It is best served with Raita, a condiment made with yogurt and cucumbers.