5 from 10 votes
Chicken Biryani Recipe
Chicken Biryani blends marinated chicken pieces with par-cooked spiced basmati rice layered with crispy browned onions. The chicken marinade includes yogurt, garlic, ginger, and a blend of warm spices like garam masala, paprika, and turmeric. The rice is infused with whole spices such as cinnamon, cardamom, clove, and star anise. The baking pot layers chicken, rice, saffron-infused milk, ghee, and fresh herbs to create a fragrant, flavorful one-pot dish.
Prep Time
20 mins
Cook Time
40 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 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
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.