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Chicken Biryani
5 from 21 votes

Chicken Biryani

Chicken Biryani features spiced chicken cooked with aromatic whole spices and layered with partially cooked rice. The dish combines tender chicken marinated with yogurt and biryani masala, and rice infused with warm spices like cardamom, cinnamon, cloves, and bay leaf. The result is a fragrant, richly spiced layered rice and chicken dish often served as a comforting main meal.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 4
Calories: 635 kcal
Course: Main Course, Dinner
Cuisine: Indian, Pakistani

Ingredients

  • 300 g rice
  • 50 ml neutral cooking oil generic cooking oil
  • 4-5 cloves
  • 1 bay leaf
  • 1/2 tsp black peppercorn
  • 2 black cardamom
  • 3 green cardamom
  • 2 inch cinnamon stick
  • 650 g chicken
  • 2 onion
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 30 g Biryani masala
  • 1 tsp salt
  • 3 tomato
  • 100 g yogurt
  • 1 handful Coriander
  • onion fried

Instructions

    Cup of Yum
  1. Rinse the rice in cold water then leave to soak and set aside
  2. In a large saucepan bring a pot of water to a boil then drain the rice and add to the pan before giving it a stir to spread the rice in the pan
  3. Allow the rice to gently simmer for 12-15 minutes until 80% cooked – at this point the rice grains should have expanded but they will still be relatively hard
  4. As the rice is cooking in a large pan heat up the oil on medium heat until hot
  5. Add the whole spices to the oil and sauté for 1 minute until aromatic.
  6. Add the onions to the pan and cook them, stirring occasionally, until they become lightly browned.
  7. Add the chicken to the pan and cook it, stirring, until the color changes and it’s no longer pink.
  8. Sprinkle the biryani masala evenly over the chicken and mix well to coat.
  9. Add the ginger paste and garlic paste, stirring them into the chicken mixture until combined.
  10. Add the tomatoes to the pan and cook until they soften and blend into the mixture, forming a thick base.
  11. Add salt, fried onions (half), and green chilies to the pan, mixing thoroughly to enhance the flavour.
  12. Add the yoghurt to the pan, stir well, and let the mixture cook for 8-10 minutes on medium heat, allowing the flavors to meld.
  13. Spread the 90% boiled rice evenly over the chicken mixture in the pan.
  14. Garnish the top with fried onions and fresh coriander.
  15. Cover the pan with a tight-fitting lid and cook on low heat for 6-8 minutes to allow the rice to steam and absorb the flavors.
  16. Serve hot and enjoy your delicious biryani!

Notes

  • Soak and parboil the rice until about 80% cooked to prevent overcooking during layering.
  • Use fresh whole spices and fry them in oil to release full aroma before adding other ingredients.
  • Layer the cooked chicken and partially cooked rice with fried onions to develop distinct texture and flavors.
  • This dish can be served as a main course during festive or special occasions.

Nutrition Information

Calories 635kcal (32%) Carbohydrates 75g (25%) Protein 24g (48%) Fat 26g (40%) Saturated Fat 5g (25%) Trans Fat 0.1g (5%) Cholesterol 62mg (21%) Sodium 664mg (28%) Potassium 610mg (13%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 977IU (20%) Vitamin C 19mg (21%) Vitamin D 0.2µg (1%) Calcium 100mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 635

% Daily Value*

Calories 635kcal 32%
Carbohydrates 75g 25%
Protein 24g 48%
Fat 26g 40%
Saturated Fat 5g 25%
Trans Fat 0.1g 5%
Cholesterol 62mg 21%
Sodium 664mg 28%
Potassium 610mg 13%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 977IU 20%
Vitamin C 19mg 21%
Vitamin D 0.2µg 1%
Calcium 100mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.