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0 from 15 votes

Chicken Biryani

Authentic Chicken Briyani marinated in a spicy yogurt blend and topped with crispy onins in under 60 minutes loaded with flavor and texture!

Prep Time
15 mins
Cook Time
15 mins
Servings: 6 people
Calories: 283 kcal
Course: Dinner
Cuisine: Indian

Ingredients

To marinate the chicken:
  • 1/2 cup yogurt
  • 2 tablespoons oil
  • 1 teaspoon ginger, grated
  • 1 teaspoon garlic, grated
  • 2 tablespoon tomato paste or puree
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons salt
  • 2 teaspoons chili powder or paprika
  • 1 tablespoon garam masala
  • 2 tablespoons mint, chopped
  • 2 tablespoons cilantro, chopped
  • 1.5 pounds chicken, skinless (thighs and drumsticks)
To cook rice
  • 4 cups water
  • 1 bay leaf
  • 1 star anise
  • 1 cinnamon stick
  • 1 cardamom
  • 3 cloves
  • 1/4 teaspoon peppercorns
  • salt to taste
  • 1 cup basmati rice
To make crispy onion
  • 2 tablespoons oil
  • 1 large red onion, thinly sliced
  • cilantro, garnish
  • mint, garnish
  • lemon wedges, garnish
  • yogurt raita, to serve

Instructions

    Cup of Yum
  1. To marinate chicken: Add the mentioned ingredients under the “To marinate chicken” section in a medium bowl. Mix them and coat them over the chicken. Cover and marinate the chicken for at least 30 minutes.
  2. To cook rice: Heat a large saucepan with water on medium heat. Once the water starts boiling, add all the ingredients under the “To cook rice” section and lower the heat. Let the rice cook 70% and remove the saucepan and drain the water if any and set aside.
  3. To make crispy onion: Heat a dutch oven over medium heat, add oil and onions. Cook the onions until crispy and brown for about 10-12 minutes. Once done remove them on a paper towel and set them aside.
  4. In the same dutch oven add the marinated chicken. Cook for 7-8 minutes until the chicken is cooked for 70% and oil starts oozing out.
  5. Turn off the heat and start layering. Spread a layer of prepared crispy onions and cilantro. Add the 70% cooked rice above as a layer, spread them evenly covering the pot.
  6. Add the remaining crispy onions and cilantro as a final layer. Cover and cook the biryani for 12-15 minutes on low heat.
  7. Once done, gently fluff up the rice and mix with chicken and serve the chicken biryani along with yogurt raita on the side.

Nutrition Information

Serving 1serving Calories 283kcal (14%) Carbohydrates 31g (10%) Protein 12g (24%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Trans Fat 0.04g Cholesterol 42mg (14%) Sodium 915mg (38%) Potassium 294mg (8%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 398IU (8%) Vitamin C 4mg (4%) Calcium 81mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 283

% Daily Value*

Serving 1serving
Calories 283kcal 14%
Carbohydrates 31g 10%
Protein 12g 24%
Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 7g 35%
Trans Fat 0.04g 2%
Cholesterol 42mg 14%
Sodium 915mg 38%
Potassium 294mg 6%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 398IU 8%
Vitamin C 4mg 4%
Calcium 81mg 8%
Iron 1mg 6%

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