My Mom’s Special Chicken Biryani Recipe

Everyone has a dish that feels like home. For me, it’s biryani—but not just any biryani. It’s the one my mom makes. No restaurant, no hotel, no packet mix can come close to the taste of her cooking. The way she prepares it is simple but full of flavor, and today I want to share her special recipe. It all starts with rice. My mom always boils the rice separately until it’s just right, then drains the water to keep the grains light and fluffy. This step alone makes the biryani feel different—it’s not sticky, and every spoonful feels fresh. While the rice rests, she begins the real magic: the masala gravy. A pan goes on the stove, a little oil heats up, and she adds chopped onions and green chilies. Slowly, patiently, she stirs until the onions turn golden brown. That smell itself is enough to make everyone in the house hungry. Next comes ginger-garlic paste, cooked until the raw smell fades away. Then she adds tomatoes and lets them soften into the mixture. Once that’s done, it’s time for the spices—turmeric for color, pepper for a kick, salt, her homemade chili powder, and kari masala for depth. Each spoon of spice is added with care, the way only mothers know how. The chicken goes in next. She cooks it until the pieces change color and are half done, sealing in all the flavor. A little water is added, the flame is turned medium, and the pot comes to a gentle boil. When the gravy is rich and aromatic, she turns off the stove. Finally comes the best part—mixing. The cooked rice is layered with the hot gravy, every grain soaking in the flavor of the masala. When it’s ready, the smell fills the entire home. No fancy garnishes are needed. Just one plate of my mom’s biryani is enough to make the day special. For me, this isn’t just food. It’s comfort. It’s family. It’s love served on a plate.