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Overhead shot of golden chicken biryani in a heavy-bottomed pot with visible saffron threads, garnished with fresh cilantro and crispy onions, with a serving spoon ready to dig in

Chicken Biryani

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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings 6 servings
Calories 485 kcal

Equipment

  • Heavy-bottomed pot with tight-fitting lid
  • Deep frying pan
  • Large mixing bowls
  • Fine-mesh strainer

Ingredients
  

  • 2 lbs chicken thighs boneless, skinless, cut into pieces
  • 1 cup plain Greek yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp salt

For Rice

  • 2 cups basmati rice aged, soaked for 30 minutes
  • 6 cups water
  • 4 green cardamom pods
  • 2 cinnamon sticks
  • 4 cloves
  • 2 bay leaves
  • 1 tsp cumin seeds
  • 2 tsp salt

For Assembly

  • 1/2 cup ghee
  • 2 large onions thinly sliced and fried until golden
  • 1/4 tsp saffron threads
  • 1/4 cup warm milk
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro chopped
  • 2 tbsp ghee for final layer

Instructions
 

  • Marinate the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, and salt. Mix well, cover, and refrigerate for at least 2 hours or overnight for best results.
  • Soak basmati rice in water for 30 minutes, then drain. In a small bowl, soak saffron threads in warm milk and set aside.
  • Heat oil in a deep pan and fry thinly sliced onions until golden brown and crispy. Remove and drain on paper towels, reserving the oil.
  • In the same oil, cook the marinated chicken over medium-high heat for 12-15 minutes until fully cooked and slightly caramelized. Set aside.
  • In a heavy-bottomed pot, bring 6 cups water to boil. Add whole spices, cumin seeds, and salt. Add the soaked rice and cook until 70% done (rice should still have a slight bite). Drain immediately.
  • In the same heavy-bottomed pot, heat 2 tbsp ghee. Layer half the rice, then add all the cooked chicken, half the fried onions, mint, and cilantro.
  • Top with remaining rice, then drizzle saffron milk, remaining ghee, and remaining fried onions over the top.
  • Cover the pot with aluminum foil, then place the lid tightly. Cook on high heat for 3-4 minutes until steam forms, then reduce to lowest heat and cook for 45 minutes.
  • Turn off heat and let it rest for 10 minutes without opening the lid. Gently mix before serving, garnished with additional fried onions and fresh herbs.

Notes

For best results, use aged basmati rice and don't skip the marination time. The biryani tastes even better the next day. Store leftovers in the refrigerator for up to 4 days.

Nutrition

Calories: 485kcalCarbohydrates: 45gProtein: 32gFat: 18gSodium: 890mgFiber: 2gSugar: 6g
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