Chicken Biryani Recipe
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Marinating
2 hrs
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Servings
8
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Calories
372 kcal
-
Course
Main Course
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Cuisine
Indian
Chicken Biryani Recipe
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This homemade biryani is layered with tender chicken, fluffy rice, and fragrant spices all in one pot, a delicious, comforting dish the family will love.
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Ingredients
FOR THE CHICKEN & MARINADE
- ½ cup PLAIN yogurt
- 8 garlic cloves minced
- 1 tablespoon fresh minced ginger
- 2-3 green chilies chopped (use serrano or other smaller hot chilies, or milder to your preference)
- 1 tablespoon garam masala
- 1 tablespoon paprika or use other red chili powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne
- salt to taste
- 1.5 pounds skinless boneless chicken thighs .75kg
FOR THE RICE
- 1 small stick cinnamon
- 5 green cardamom pods
- 3 whole cloves
- 2 star anise
- 1 tablespoon salt or to taste
- 1 ½ cups basmati rice rinsed
FOR THE CRISPY ONIONS
- ¼ cup vegetable oil
- 1 large onion thinly sliced
ADDITIONALS
- 2 pinches saffron strands optional
- 1/4 cup warm milk or use water
- 1/4 cup ghee or butter melted
- 1/2 cup chopped cilantro or use a mix of cilantro and mint
Instructions
- MARINATE THE CHICKEN. In a large bowl, mix together the yogurt, garlic, ginger, chilies, garam masala, paprika, turmeric, cinnamon, cayenne, and salt until well combined.
- Add the chicken and mix well. Cover and marinate in the refrigerator at least 2 hours, or overnight for more flavor penetration.
- PAR COOK THE RICE. Bring 4 cups water to a boil in a large pot. Add cinnamon stick, cardamom pods, star anise, salt and basmati rice. Stir and cook for 5 minutes to par cook the rice. It should be a bit soft, but not cooked all the way through.
- Drain and set aside. (NOTE: You can pick out the cinnamon stick and pods, or just leave them in.)
- Heat the oil in a large pot to medium heat. Add the sliced onions and cook for 10-12 minutes or until lightly browned and starting to crisp up. Do not burn.
- Remove the onions and set aside. Keep pot over medium heat.
FOR THE BIRYANI
- Add the marinated chicken with marinade to the same heated pot. Cook for 1-2 minutes per side to partially cook the chicken.
- While chicken is cooking, soak the saffron in warm milk or water to bloom.
- Spread the parcooked rice over the chicken. Add half of the fried onions, then cilantro.
- Drizzle the saffron mix and melted butter over the top. Do not mix.
- Reduce heat to low. Cover and cook for 25-30 minutes, or until the chicken is cooked through.
- Fluff (or mix it all up if you’d like) and serve with remaining crispy onions on top.
Notes
- Goes great with raita, salad, yogurt, roti.
- You can chop the chicken or cook them whole in the pot, depending on how you want to serve it.
Nutrition Information
Show Details
Calories
372kcal
(19%)
Carbohydrates
34g
(11%)
Protein
20g
(40%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.01g
Cholesterol
97mg
(32%)
Sodium
998mg
(42%)
Potassium
361mg
(10%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
564IU
(11%)
Vitamin C
4mg
(4%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 20g | 40% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 97mg | 32% |
| Sodium | 998mg | 42% |
| Potassium | 361mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 564IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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