Chicken Biryani Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Marinating
2 hrs
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Servings
8
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Calories
372 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Biryani Recipe
Description
This Chicken Biryani Recipe begins by marinating skinless, boneless chicken thighs in a mixture of yogurt, garlic, ginger, green chilies, garam masala, paprika, turmeric, cinnamon, cayenne, and salt. The marinade tenderizes and infuses the chicken with layered spices. Basmati rice is par-cooked with whole spices like cinnamon stick, green cardamom, clove, and star anise to add aroma and complexity while keeping the grains separate.
Crispy onions cooked in vegetable oil provide a caramelized, sweet contrast. Once prepared, the chicken is cooked briefly and assembled in layers with rice, the fried onions, saffron mixed in warm milk, ghee, and chopped cilantro or mint for freshness. Cooking the assembled layers together allows flavors to meld while creating a fragrant and mildly spiced biryani with tender chicken and aromatic rice.
This dish suits serving with raita, salad, yogurt, or roti to balance and complement the spices. The chicken can be cooked whole or chopped before layering, depending on preference.
Ingredients
FOR THE CHICKEN & MARINADE
- ½ cup PLAIN yogurt
- 8 garlic minced, cloves
- 1 tablespoon ginger fresh, minced
- 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 pepper
- salt to taste
- 1.5 pounds chicken thigh 75kg, skinless, boneless
FOR THE RICE
- 1 cinnamon stick small
- 5 green cardamom pods
- 3 clove whole
- 2 star anise
- 1 tablespoon salt or to taste
- 1 ½ cups basmati rice rinsed
FOR THE CRISPY ONIONS
- ¼ cup vegetable oil
- 1 onion thinly sliced, large
ADDITIONALS
- 2 pinches saffron optional, strands
- 1/4 cup milk or use water, warm
- 1/4 cup ghee melted, or butter
- 1/2 cup cilantro or use a mix of cilantro and mint, chopped
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
- Marinate chicken at least 2 hours or overnight for deeper flavor.
- Serve with cooling accompaniments like raita, salad, or yogurt and warm roti breads.
- Chicken pieces can be cooked whole or chopped before layering in the pot depending on serving preference.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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