Authentic Chicken Biryani
User Reviews
5
15 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6
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Calories
606 kcal
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Course
Main Course
Authentic Chicken Biryani
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Authentic Chicken Biryani combines marinated bone-in chicken thighs with parboiled basmati rice and a rich blend of spices. The chicken is marinated in yogurt, spices, garlic, and ginger, then layered with saffron-infused rice and fried onions, cooking together to develop a fragrant, tender dish. The result balances savory and aromatic flavors with the texture of fluffy rice and tender meat. This biryani is ideal for those who appreciate carefully spiced rice dishes for lunch or dinner, accompanied by cooling sides like cucumber raita or fresh salad.
Description
Authentic Chicken Biryani features chicken thighs marinated in a mixture of yogurt, turmeric, coriander, Kashmiri red chili, garam masala, garlic, and ginger. After marinating, the chicken is cooked with fried golden onions, which contribute a subtle sweetness and texture. The basmati rice is parboiled with whole spices such as bay leaf, cloves, cardamom, star anise, and shahi jeera to infuse fragrance and flavor.
Layers of chicken and saffron-soaked rice come together in a heavy-bottomed pot to finish cooking, allowing the flavors to meld while maintaining distinct grains of rice and tender chicken pieces. The use of both fresh herbs like mint and cilantro, and ghee adds brightness and richness respectively.
This biryani pairs well with cucumber raita and Kachumber salad, providing a fresh contrast to the fragrant, spiced rice and meat. It can be made ahead and layered in the same vessel for cooking.
For best results, use chicken thighs to avoid dryness and fry onions carefully to prevent bitterness. Using premium basmati rice enhances aroma and texture. Placing a diffuser under the cooking pot helps prevent scorching of the biryani bottom. Leftovers store well refrigerated and can also be frozen.
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Ingredients
- 1.1 pound chicken thighs bone-in and skinless, cut into small pieces (500 grams)
Marinade
- 1/2 cup PLAIN yogurt thick full-fat
- 1 1/2 tablespoon neutral cooking oil See notes, generic cooking oil
- 4 cloves garlic minced
- 2 teaspoon ginger freshly grated
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1 teaspoon coriander powder dhaniya powder
- 2 teaspoon kashmiri red chilli powder mild, or use 1 teaspoon paprika and 1/2 teaspoon cayenne, add more for spicier biryani
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 teaspoon lime juice or lemon juice
Fried Onions
- 2 onion about 350 grams, peeled and thinly sliced, yellow
- 1 cup neutral cooking oil for frying, generic cooking oil
Saffron
- 2 tablespoon milk warm
- 10-12 trands saffron aka Kesar
Parboiled Rice
- 1 1/2 cups basmati rice rinsed and soaked in water for 20 minutes
- 6 cups water
- 1 tablespoon salt
- 1 bay leaf Tej Patta
- 4 cloves aka Laung
- 4 green cardamom aka Elaichi
- 1 star anise
- 1/2 teaspoon shahi jeera
Biryani
- 1/4 cup mint fresh, chopped, leaves, Pudhina
- 1/2 cup cilantro leaves chopped, aka corainder
- 1 tablespoon ghee
For Serving
- cucumber for raita
- Kachumber Salad
Instructions
Marinate Chicken
- In a Dutch oven or heavy bottom pan, mix all ingredients under the marinade section. Then, add the chicken pieces and mix well. Marinate for at least 30 minutes or overnight for up to 10 hours for best results. (Note: you can use the same pan or Dutch oven to layer and cook the biryani)
Fry Onions
- Slice the onions thin and evenly. Separate the layers so they fry well.
- Heat oil in a large pan over medium-high heat. Add the onions and shallow fry for 12-15 minutes till they are golden brown, without burning them (or they will have a bitter flavor). Fry in batches if needed.
- Remove the fried onions on a large plate lined with paper towel. Spread them out. Set aside.
Saffron
- Soak saffron strands in warm milk. Set this aside for 10 minutes.
Parboiled Rice
- Add water to a large pot and bring it to a rolling boil. Add salt, whole spices, and basmati rice (after draining the soaking water). Cook for 5 minutes, then drain the water immediately and spread the rice in a large plate or bowl. The rice will be about 70% done at this stage. Don't overcook the rice. Check by taking a grain between your fingers; it should break easily but is still not completely done at the center.
Layer and Cook Biryani
- Place the pan or Dutch oven with the marinated chicken on medium-high heat (If you marinate chicken in a separate bowl, transfer it to a Dutch oven or deep pan). Cook the chicken for 8-10 minutes, stirring the chicken in between. Then, turn off the heat. The chicken is about 70% cooked by this time.
- Spread half of the fried onions on top of the chicken. Then, spread half of the chopped mint and cilantro leaves.
- Now, layer the parboiled rice on top evenly. Using a spatula, flat the surface. Now, drizzle the ghee over the rice. Then, drizzle the saffron milk all over the rice. Spread some more fried onions, mint leaves, and cilantro leaves on top.
- Cover with a tight lid and cook on the lowest flame for 20 minutes. You can also wrap a kitchen towel on the lid to get that tight-fitting lid to keep the steam inside while cooking the biryani. This process is called "dum" which is basically cooking on low heat. (See notes)
- Remove from heat and let the biryani rest for 5-10 minutes. When serving, dig deep to get all the layers with the yellow rice, white rice, and chicken in one scoop. Garnish with fried onions and cilantro leaves. Serve with raita and salad!
Notes
- Chicken thighs are preferred as they remain moist; chicken drumsticks can be used as an alternative.
- Fry onions until golden but not burnt for optimal flavor; these can be prepared in advance and stored refrigerated.
- Using the oil from frying onions in the marinade adds depth to the chicken flavor.
- Premium extra long-grain basmati rice ensures the best fragrance and texture for the biryani.
- If your pan isn't heavy-bottomed, using a tawa beneath helps prevent burning during cooking.
- Adjust red chili powder for desired spiciness; the recipe is mild by default.
- Store leftovers airtight in the refrigerator for up to 3 days or freeze for longer storage.
Nutrition Information
Show Details
Calories
606kcal
(30%)
Carbohydrates
46g
(15%)
Protein
19g
(38%)
Fat
38g
(58%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
21g
(105%)
Trans Fat
0.1g
(5%)
Cholesterol
91mg
(30%)
Sodium
1658mg
(69%)
Potassium
427mg
(9%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
553IU
(11%)
Vitamin C
7mg
(8%)
Calcium
93mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 606 kcal
% Daily Value*
| Calories | 606kcal | 30% |
| Carbohydrates | 46g | 15% |
| Protein | 19g | 38% |
| Fat | 38g | 58% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 91mg | 30% |
| Sodium | 1658mg | 69% |
| Potassium | 427mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 553IU | 11% |
| Vitamin C | 7mg | 8% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
15 reviews
Excellent
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