Go Back
Chicken Biryani

Chicken Biryani

Chicken biryani is a flavorful and aromatic dish that is popular all over the world. It is made with rice, chicken, and a variety of spices, and is typically cooked in a pot or pressure cooker. Chicken biryani can be served as a main course at a special occasion, or as a casual weeknight meal.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 753 kcal

Ingredients
  

  • 1 pound 453 grams boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 cups 480 ml or 420 grams basmati rice, soaked in water for 30 minutes and drained
  • 1/4 cup 60 ml or 59 grams ghee or vegetable oil
  • 1 large onion thinly sliced
  • 1 tablespoon 15 ml or 15 grams ginger garlic paste
  • 1 teaspoon 5 ml or 4 grams turmeric powder
  • 1 teaspoon 5 ml or 4 grams Kashmiri red chili powder (or red chili powder to taste)
  • 1 teaspoon 5 ml or 4 grams garam masala (or biryani masala)
  • 1/2 teaspoon 2.5 ml or 2 grams coriander powder
  • 1/4 teaspoon 1.25 ml or 1 gram roasted cumin powder
  • 1/4 cup 60 ml or 59 grams chopped mint leaves
  • 1/4 cup 60 ml or 59 grams chopped coriander leaves
  • 1/2 cup 120 ml or 118 grams plain yogurt
  • 1/4 cup 60 ml or 59 grams lemon juice
  • 1/4 to 1/2 teaspoon 1.25 to 2.5 ml or 1 to 2 grams salt, to taste
  • 2 tablespoons 30 ml or 29 grams fried onions (optional)
  • 1 pinch saffron optional, soaked in 2 tablespoons hot milk

Instructions
 

  • Marinate the chicken: In a large bowl, combine the chicken, yogurt, lemon juice, ginger garlic paste, green chili, oil, salt, turmeric powder, red chili powder, garam masala, coriander powder, roasted cumin powder, mint leaves, and coriander leaves. Mix well and marinate for at least 30 minutes, or overnight in the refrigerator.
  • Cook the rice: Bring a large pot of water to a boil. Add the rice and cook until it is 70% done, about 10 minutes. Drain the rice and set aside.
  • Cook the chicken: Heat the ghee or oil in a large pot over medium heat. Add the onions and cook until they are softened and translucent, about 5 minutes. Add the marinated chicken and cook until it is browned on all sides.
  • Add the rice and spices: Add the rice, salt, garam masala, and coriander powder to the pot. Mix well and spread the rice in an even layer.
  • Add the saffron milk: If using, pour the saffron milk over the rice.
  • Seal the pot and cook on low heat for 15 minutes, or until the rice is cooked through.
  • Garnish and serve: Garnish the biryani with fried onions and coriander leaves. Serve hot with your favorite accompaniments.

Notes

  • For a richer flavor, use bone-in, skin-on chicken thighs.
  • If you don't have garam masala, you can substitute a mixture of ground cumin, coriander, and cardamom.
  • To make the biryani ahead of time, cook the rice and chicken separately and then assemble and cook the biryani as directed.
  • Biryani can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Keyword Chicken Biryani