Best Chicken Biryani
User Reviews
4.5
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Prep Time
30 mins
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Cook Time
1 hr
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Additional Time
1 hr
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Total Time
2 hrs 30 mins
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Servings
6 servings
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Calories
592 kcal
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Course
Main Course
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Cuisine
Indian
Best Chicken Biryani
Description
Best Chicken Biryani begins by marinating chicken pieces with garlic, ginger, serrano chili, fresh mint, cilantro, garam masala, cinnamon, and salt to build a flavor base. The marinade infuses the meat with warm spices and herbs. Meanwhile, basmati rice is washed and parboiled with cardamom, cumin, and bay leaf, imparting subtle fragrance.
Onions are slowly caramelized in ghee to develop sweetness and depth, then set aside. The marinated chicken is cooked in the pot until browned, then layered with the partially cooked rice and caramelized onions. Saffron is soaked in boiling rice liquid and sprinkled over the rice to add color and aroma before the pot is sealed for final cooking, melding flavors and finishing the rice fully.
The result is a fragrant, layered biryani featuring tender, spiced chicken and fluffy, aromatic rice. Garnishing with fresh cilantro adds brightness. This biryani showcases traditional technique balancing herbs, spices, and caramelized elements for a satisfying and flavorful main dish.
Ingredients
for chicken
- 1 tablespoon vegetable oil
- 10 grams garlic (grated)
- 10 grams ginger (grated)
- 1 serrano chili to taste, minced, peppers
- 5 grams mint (finely chopped)
- 10 grams cilantro finely chopped
- 1 tablespoon garam masala
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- 900 grams chicken thighs or drumsticks, bone-in, skin-on
for rice
- 6 cups water
- 2 ½ teaspoons salt
- 5 green cardamom pods smashed
- 1 teaspoon cumin seeds
- 1 bay leaf
- 360 grams basmati rice (~2 cups)
for onions
- 2 tablespoon ghee
- 2 onion sliced thin, medium
for Biryani
- 1 cup boiling liquid from rice, reserved
- ½ teaspoon saffron threads
- cilantro (for garnish)
Instructions
- To marinate the chicken for the biryani, combine the vegetable oil, garlic, ginger, chili peppers, mint, cilantro, garam masala, cinnamon and salt in a large bowl and stir together. Add the chicken pieces and toss together making sure the chicken is thoroughly coated in the marinade. Allow the chicken to marinate for at least 1 hour or up to overnight.
- In a pot wide enough to hold the chicken in a single layer, add the ghee and onions and saute the onions until they are well caramelized (15-20 minutes). Transfer the caramelized onions to a bowl and set aside.
- While the onions caramelize, prepare the rice by washing in a strainer under cold running water until the water runs clear.
- To par-boil the rice, add the water, salt, cardamom, cumin and bay leaf to a pot and bring to a boil. Add the rice and boil for 7 minutes. Drain the rice, reserving 1 cup of the liquid.
- In the pot you caramelized the onions in, add the chicken in a single layer, skin-side down. Fry until golden brown on one side (about 5 minutes). Flip the chicken over and fry the other side until golden brown. Transfer the chicken back to the bowl you marinated it in.
- To assemble the biryani, add the saffron to the rice and toss to distribute evenly. Add half the rice mixture to the bottom of the pot you browned the chicken in.
- Top the rice with the chicken in a single layer.
- Top the chicken with an even layer of caramelized onions.
- Finish putting together the Biryani by adding the rest of the rice in an even layer. Add 1 cup of reserved liquid from boiling the rice. Cover the pot with a lid and put the pot on the stove over medium heat and set the timer for 20 minutes. When you can see steam escaping from under the lid, turn down the heat to low and continue cooking until the timer goes off and then turn off the heat.
- Without opening the lid, set the timer for another 10 minutes to steam the biryani.
- Mix the Chicken Biryani together and then transfer to a serving platter. Garnish with fresh cilantro and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Calories | 592kcal | 30% |
| Carbohydrates | 55g | 18% |
| Protein | 26g | 52% |
| Fat | 29g | 45% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 138mg | 46% |
| Sodium | 1476mg | 62% |
| Potassium | 440mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 263IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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