Chicken Biryani Recipe
Indian · Main course · 90 min total
A fragrant and flavorful layered rice dish with marinated chicken, caramelized onions, and aromatic spices, cooked to perfection.
30
min prep
min prep
60
min cook
min cook
6
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 1 kg chicken, cut into pieces
- 2 cups basmati rice, soaked for 30 minutes
- 3 large onions, thinly sliced
- 1/2 cup ghee or oil
- 1 cup yogurt
- 2 tablespoons ginger-garlic paste
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon saffron strands soaked in 2 tablespoons warm milk
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped fresh coriander leaves
- Salt to taste
- 4 cups water
- 2 bay leaves
- 4 green cardamom pods
- 4 cloves
- 1 cinnamon stick
Instructions
- Marinate chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, and salt. Set aside for at least 30 minutes.
- Deep fry sliced onions in ghee until golden brown and crispy. Drain on paper towels and set aside.
- In a large pot, bring 4 cups water to a boil. Add bay leaves, cardamom, cloves, cinnamon, and salt. Add soaked and drained rice and cook until 70% done (about 5 minutes). Drain and set aside.
- In the same pot, heat remaining ghee and sauté the marinated chicken for 5-7 minutes until browned. Add half the fried onions, mint, and coriander. Mix well.
- Layer the parboiled rice over the chicken. Sprinkle remaining fried onions, mint, coriander, and saffron milk on top.
- Cover the pot with a tight lid, seal with dough or foil, and cook on very low heat (dum) for 25-30 minutes.
- Remove from heat and let rest for 5 minutes. Gently fluff with a fork before serving.
Tips
- Use a heavy-bottomed pot for even cooking.
- For extra fragrance, add a few drops of rose water or kewra water.
- Biryani can be stored in the refrigerator for up to 3 days and reheated in a microwave or on the stovetop.
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