Chicken Biryani

Name: Chicken Biryani
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 400 g basmati rice, rinsed and soaked 30 minutes; 800 g chicken thighs, cut into 2-inch pieces; 200 g plain yogurt, whisked; 3 each yellow onion, thinly sliced; 30 g ginger root, grated; 6 each garlic, minced; 2 each tomato, chopped; 60 g ghee, melted; 30 ml vegetable oil, for frying onions; 750 ml water, hot; 2 tsp garam masala; 2 tsp cumin; 2 tsp coriander powder; 1 tsp turmeric; 0.5 tsp cayenne pepper, adjust to taste; 2 each bay leaf; 4 each cardamom, green pods, lightly crushed; 1 each cinnamon, stick; 0.25 g saffron threads, soaked in 2 tbsp hot water; 20 g mint, chopped; 20 g cilantro, chopped; 2 tsp kosher salt, or to taste; 15 ml lemon juice, freshly squeezed

A fragrant and flavorful layered rice dish with tender chicken, aromatic spices, and crispy fried onions. Perfect for a special dinner or celebration.

⏱ 30 min prep · 60 min cook · medium

Servings

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Ingredients

400 g basmati rice rinsed and soaked 30 minutes
800 g chicken thighs cut into 2-inch pieces
200 g plain yogurt whisked
3 yellow onion thinly sliced
30 g ginger root grated
6 garlic minced
2 tomato chopped
60 g ghee melted
30 ml vegetable oil for frying onions
750 ml water hot
10 ml garam masala
10 ml cumin
10 ml coriander powder
5 ml turmeric
2 ml cayenne pepper adjust to taste
2 bay leaf
4 cardamom green pods, lightly crushed
1 cinnamon stick
0.25 g saffron threads soaked in 2 tbsp hot water
20 g mint chopped
20 g cilantro chopped
10 ml kosher salt or to taste
15 ml lemon juice freshly squeezed

Nutritionper serving (6 total: 3100 kcal)

Calories	520
Protein	33g
Fat	13g
Carbs	66g
Fiber	3g
Sugar	5g
Sodium	900mg

Excludes 4 ingredients without data.

Gear for this recipe

Method

1
Rinse the basmati rice until water runs clear, then soak in water for 30 minutes. Drain well.
⏲ 30 min
2
In a large bowl, combine chicken, yogurt, ginger, garlic, 1 teaspoon salt, 1 teaspoon garam masala, 1 teaspoon ground cumin, 1 teaspoon coriander powder, 1/2 teaspoon turmeric, and cayenne. Mix well to coat. Cover and marinate in the refrigerator for at least 30 minutes (up to overnight).
⏲ 30 min
3
Shallow frying
Heat vegetable oil in a large skillet over medium-high heat. Fry the sliced onions in batches until deep golden brown and crispy, about 8-10 minutes per batch. Remove with a slotted spoon and drain on paper towels. Set aside half for garnish.
⏲ 10 min
4
Sautéing
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of ghee over medium heat. Add bay leaf, cardamom pods, cinnamon stick, and cloves. Sauté for 30 seconds until fragrant.
⏲ 30s
5
Sautéing
Add the marinated chicken along with all the marinade. Cook over medium-high heat, stirring occasionally, until the chicken is browned and the oil starts to separate from the masala, about 8-10 minutes.
⏲ 10 min
6
Sautéing
Add chopped tomatoes and cook until they soften and break down, about 5 minutes. Stir in remaining 1 teaspoon garam masala, 1 teaspoon ground cumin, 1 teaspoon coriander powder, and 1/2 teaspoon turmeric. Cook for 2 more minutes until the masala is well combined and aromatic.
⏲ 7 min
7
Simmering
Add 1/2 cup of hot water (from the measured 750 ml) to the chicken and simmer for 5 minutes until the gravy thickens slightly. Adjust salt to taste. Remove from heat and set aside.
⏲ 5 min
8
Boiling
Bring a large pot of water to a boil. Add the soaked and drained rice, 1 tablespoon salt, and the remaining whole spices (bay leaf, cardamom, cinnamon, cloves – you can tie them in cheesecloth if desired). Boil the rice until it is 70-80% cooked (a grain should still have a slight bite), about 6-7 minutes. Drain immediately.
⏲ 7 min
9
Preheat oven to 350°F (175°C).
10
In a heavy-bottomed pot or Dutch oven, layer half of the partially cooked rice evenly at the bottom. Spoon the chicken masala over the rice, spreading evenly. Top with half of the fried onions, half of the mint, and half of the cilantro. Layer the remaining rice on top.
11
Drizzle the saffron water (with the threads) and the remaining ghee over the top layer of rice. Sprinkle with the remaining fried onions, mint, and cilantro.
12
Baking
Cover the pot with a tight-fitting lid. Place on the stovetop over medium-high heat for 5 minutes to build steam, then transfer to the preheated oven and bake for 25 minutes until the rice is fully cooked and the flavors have melded.
⏲ 30 min
13
Remove the pot from the oven and let it rest, covered, for 10 minutes. This allows the rice to finish steaming and set.
⏲ 10 min
14
Gently fluff the biryani with a fork, being careful not to break the rice grains. Squeeze lemon juice over the top. Serve hot, garnished with extra fried onions and herbs if desired.