Chicken Biryani
Aromatic layered rice dish with marinated chicken, fragrant spices, and basmati rice.
Nutrition Per Serving
Ingredients
Everything you'll need for this recipe
- 2 lbs chicken, cut into pieces
- 3 cups basmati rice
- 1 cup plain yogurt
- 2 large onions, thinly sliced
- 1/4 cup ghee or vegetable oil
- 4 cups water
- 1 teaspoon saffron threads
- 1/4 cup warm milk
- 2 bay leaves
- 4 green cardamom pods
- 1 black cardamom pod
- 1 cinnamon stick
- 4 cloves
- 1 teaspoon cumin seeds
- 2 tablespoons ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- Salt to taste
- Fresh mint leaves
- Fresh cilantro leaves
- Fried onions for garnish
Instructions
Step-by-step cooking directions
- 1
Marinate chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, and salt for at least 30 minutes.
- 2
Soak basmati rice in water for 30 minutes, then drain.
- 3
Soak saffron in warm milk and set aside.
- 4
Heat ghee in a heavy-bottomed pot. Fry sliced onions until golden brown and crispy. Remove and set aside.
- 5
In the same oil, cook marinated chicken pieces until 70% done, about 15 minutes. Remove and set aside.
- 6
Bring 4 cups of water to boil with whole spices (bay leaves, cardamom, cinnamon, cloves, cumin seeds) and salt.
- 7
Add soaked rice to boiling water and cook until 70% done. Drain, reserving some cooking liquid.
- 8
Layer the biryani: spread half the rice in the pot, add chicken pieces, sprinkle fried onions, mint, and cilantro.
- 9
Add remaining rice as top layer. Sprinkle saffron milk, remaining fried onions, mint, and cilantro.
- 10
Cover with aluminum foil, then place lid tightly. Cook on high heat for 3-4 minutes, then reduce heat to low.
- 11
Cook on low heat (dum) for 45 minutes. Turn off heat and let it rest for 10 minutes without opening.
- 12
Gently mix before serving and garnish with additional fried onions and fresh herbs.
Pro Tips
Expert advice for perfect results every time
Marinate chicken longer for deeper flavor - overnight is ideal
Partially cook both rice and chicken separately before layering
Use heavy-bottomed pot to prevent burning during dum cooking
Don't open the lid during dum cooking to preserve steam and aroma
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