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Chicken Biryani

A close-up of a plate of flavorful Chicken Biryani, garnished with fresh mint leaves and crispy fried onions.
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A flavorful and aromatic layered rice and chicken dish, perfect for festive occasions.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 1 cup plain yogurt
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon red chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 2 tablespoons ghee or vegetable oil
  • 1 large onion, thinly sliced
  • 2 green cardamom pods
  • 2 cloves
  • 1-inch piece cinnamon stick
  • 1 bay leaf
  • 1.5 cups basmati rice, rinsed and soaked for 30 minutes
  • 3 cups hot water
  • 1/2 teaspoon salt
  • Pinch of saffron threads, soaked in 2 tablespoons warm milk
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon ghee or butter, for drizzling

Instructions

  1. In a bowl, combine chicken pieces with yogurt, ginger-garlic paste, turmeric, red chili powder, cumin, coriander, garam masala, cloves, cardamom, cinnamon, lemon juice, and 1 teaspoon salt. Mix well and marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.
  2. Heat 2 tablespoons of ghee or oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onion and cook until golden brown and caramelized, about 10-15 minutes. Remove half of the onions and set aside for garnish.
  3. Add the green cardamom pods, cloves, cinnamon stick, and bay leaf to the pot with the remaining onions. Sauté for 30 seconds until fragrant.
  4. Add the marinated chicken to the pot and cook, stirring occasionally, until the chicken is browned on all sides and the sauce has thickened slightly, about 8-10 minutes.
  5. Drain the soaked basmati rice.
  6. Spread the cooked chicken mixture evenly over the bottom of the pot.
  7. Layer the drained basmati rice evenly over the chicken.
  8. Pour the hot water and 1/2 teaspoon salt over the rice.
  9. Drizzle the saffron milk mixture over the rice.
  10. Cover the pot tightly with a lid. You can seal the lid with dough if you are using the dum cooking technique for a tighter seal.
  11. Cook on low heat for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.
  12. Let the biryani rest, covered, for 10 minutes off the heat.
  13. Gently fluff the biryani with a fork, mixing the rice and chicken layers.
  14. Garnish with the reserved fried onions, chopped cilantro, and mint. Drizzle with ghee or butter before serving.

Notes

  • For a richer flavor, you can marinate the chicken overnight.
  • Ensure your pot has a tight-fitting lid to trap steam for the dum cooking method.
  • If you don’t have saffron, you can omit it or use a pinch of yellow food coloring mixed with a tablespoon of milk.
  • Serve hot with raita or a side salad.

Nutrition

Find it online: https://carlacooking.com/chicken-biryani-recipe/