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5.0 from 15 votes

Chicken Biryani Recipe

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.

Prep Time
20 mins
Cook Time
20 mins
Marinating
2 hrs
Servings: 8
Calories: 372 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. Add the chicken and mix well. Cover and marinate in the refrigerator at least 2 hours, or overnight for more flavor penetration.
  3. 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.
  4. Drain and set aside. (NOTE: You can pick out the cinnamon stick and pods, or just leave them in.)
  5. 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.
  6. Remove the onions and set aside. Keep pot over medium heat.
FOR THE BIRYANI
  1. Add the marinated chicken with marinade to the same heated pot. Cook for 1-2 minutes per side to partially cook the chicken.
  2. While chicken is cooking, soak the saffron in warm milk or water to bloom.
  3. Spread the parcooked rice over the chicken. Add half of the fried onions, then cilantro.
  4. Drizzle the saffron mix and melted butter over the top. Do not mix.
  5. Reduce heat to low. Cover and cook for 25-30 minutes, or until the chicken is cooked through.
  6. 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

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

% 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.