Biryani (India) Recipe

Indian · Main course · 90 min total

A fragrant, layered rice dish with marinated meat, caramelized onions, and aromatic spices, cooked in a sealed pot to perfection.

Ingredients

• 1 lb chicken thighs, bone-in, skin removed
• 1 cup plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• Salt to taste
• 2 cups basmati rice
• 3 large onions, thinly sliced
• 1/2 cup ghee or oil
• 1 tsp cumin seeds
• 4 green cardamom pods
• 4 cloves
• 2 bay leaves
• 1 cinnamon stick
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh cilantro
• 2 tbsp lemon juice
• 1/4 cup warm milk with a pinch of saffron (optional)

Instructions

1. Marinate chicken: Mix yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, and salt. Add chicken, coat well, and refrigerate for at least 1 hour.
2. Wash and soak rice in water for 30 minutes. Drain.
3. In a large pot, heat ghee over medium heat. Add cumin seeds, cardamom, cloves, bay leaves, and cinnamon; sauté for 30 seconds.
4. Add sliced onions and cook until deep golden brown, about 15-20 minutes. Remove half of the onions for garnish.
5. Add marinated chicken to the pot and cook on high heat for 5-7 minutes, stirring occasionally, until chicken is browned.
6. Add 3 cups water, bring to a boil, then add soaked rice. Stir gently. Add mint, cilantro, lemon juice, and saffron milk if using. Season with salt.
7. Bring to a boil, then reduce heat to low, cover tightly, and cook for 20 minutes without opening lid.
8. Turn off heat and let rest for 5 minutes. Fluff rice with a fork, garnish with reserved onions, and serve.

Tips

• For best results, use aged basmati rice.
• You can substitute chicken with lamb or vegetables.
• Serve with raita (yogurt sauce) or a simple salad.
• Leftovers can be stored in the fridge for up to 3 days.

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