Chicken Biryani
User Reviews
5
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
517 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Biryani
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Chicken biryani features meat marinated in yogurt, spices and herbs layered with aromatic, spice infused basmati rice and fried onions.
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Ingredients
- 1.5 lbs chicken thighs skin on, bone-in (See Note 1)
- 2 yellow onion finely sliced, medium
- 1/2 cup vegetable oil
- 1/2 tsp saffron kesar, (See Note 2, threads
- 2 tbsp water warm
- 2 tbsp ghee melted
- 1/2 cup cilantro chopped, leaves
- 1/2 cup mint chopped, leaves
Curry Marinade
- 3/4 cup yogurt plain
- 1/2 cup tomato puree
- 2 tbsp vegetable oil
- 6 cloves garlic minced
- 2 tbsp paprika sweet not smoked, ground
- 1 tbsp ginger (adarak) finely grated fresh
- 1 tbsp cumin jeera, ground
- 2 tsp garam masala
- 1 1/2 tsp kosher salt
- 1/2 tsp red chili powder (lal mirchi powder) or cayenne powder
- 1/2 tsp ground cardamom (hari elaichi)
- 1/4 tsp Turmeric haldi, ground
Rice
- 2 tbsp kosher salt
- 2 1/4 cups basmati rice
- 5 cloves (lavang)
- 4 green cardamom pods hari elaichi
- 3 bay leaves tej patta, dried
- 1 cinnamon stick (cassia bark)
- 1 star anise (chakra phul)
Instructions
- Mix Curry Marinade ingredients in a large bowl. Add chicken, tossing to coat well. Marinade 30 minutes to overnight, covered. If chicken is refrigerated overnight, bring to room temperature before cooking.
- Bring 8 cups water with salt to the boil. Add rice and spices, bring back to the boil then cook for 5 minutes, or until rice is just cooked, but firm in the middle. This is par-boiling the rice. Drain and set aside.
- Heat the 1/2 cup oil in a Dutch oven (or large deep skillet) over medium-high heat. Shallow fry sliced onion in 2 batches for 4 to 5 minutes, or until a deep golden brown. Transfer to paper towel lined plate to drain. Season with salt. Repeat with remaining onions. Transfer remaining oil to a large Dutch oven if using skillet.
- Grind saffron and place in a small bowl. Mix with 2 tablespoons warm water and the 2 tablespoons melted ghee (or butter). Set aside to bloom.
- Chop both cilantro and mint leaves and place in bowl. Set aside.
- Heat Dutch oven over medium heat with oil from onions and add 1 tablespoon oil. Transfer chicken and marinade to pan, cover and cook for 5 minutes. Remove lid. Turn chicken and cook for another 5 minutes.
- Remove Dutch oven from heat and place on other burner without a flame.
- Turn chicken skin-side down and scatter half the crispy onions on top, then the cilantro/mint leaves, reserving 2 tablespoons for serving.
- Top with all the rice and gently pat down and flatten top. Drizzle saffron water ghee mixture over the rice. Cover and cook on low for 30 minutes. Remove from stove, rest with lid on for 10 minutes.
- Discard any whole spices and bay leaves that you can find if preferred. Carefully scoop deep into pot to get chicken and mixed rice and place into large serving bowl or platter. Garnish with remaining crispy onions and reserved 2 tablespoons cilantro and mint leaves.
Notes
- I find when using chicken breasts they tend to dry out, get tough and loose flavor. I recommend using (6) chicken thighs in this dish as the dark meat has more flavor and will not dry out.
- A large pinch equals about 50 threads, or 1/4 gram, which equals 1/2 teaspoon. Saffron is expensive and worth noting a little goes a long ways if quality. I like to grind the threads in a mortar and pestle to a fine powder and then mix with warm water, milk or stock depending on the recipe. Here we will mix with the melted ghee and water.
Nutrition Information
Show Details
Calories
517kcal
(26%)
Carbohydrates
72g
(24%)
Protein
30g
(60%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.02g
(1%)
Cholesterol
122mg
(41%)
Sodium
3046mg
(127%)
Potassium
720mg
(15%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
1606IU
(32%)
Vitamin C
8mg
(9%)
Calcium
136mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Calories | 517kcal | 26% |
| Carbohydrates | 72g | 24% |
| Protein | 30g | 60% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 122mg | 41% |
| Sodium | 3046mg | 127% |
| Potassium | 720mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1606IU | 32% |
| Vitamin C | 8mg | 9% |
| Calcium | 136mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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