Description
A fragrant and flavorful Chicken Biryani recipe that is a classic Indian rice dish packed with aromatic spices and tender chicken. Perfect for a special meal or gatherings, this one-pot biryani is a delicious combination of basmati rice, marinated chicken, and a blend of traditional Indian spices.
Ingredients
Scale
For the Chicken Marinade:
- 1.5 lbs bone-in chicken pieces (or boneless thighs)
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1/2 teaspoon turmeric
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
For the Biryani:
- 2 cups basmati rice
- 1 large onion, thinly sliced
- 1/2 cup chopped tomatoes
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1/2 teaspoon cumin
- 4 whole cloves
- 4 green cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- 1/2 teaspoon saffron threads (optional)
- 1/4 cup warm milk
- 4 tablespoons ghee or oil
- Salt to taste
- 4 cups water
Instructions
- Prepare the Rice: Rinse basmati rice under cold water, soak for 30 minutes, then drain.
- Marinate the Chicken: Mix chicken with yogurt, ginger-garlic paste, spices, and salt. Let it marinate for at least 30 minutes.
- Cook the Chicken: Sauté whole spices, onions, tomatoes, add marinated chicken, and cook until almost done.
- Prepare the Rice: Par-cook rice in salted water until 70-80% done, then drain.
- Layer and Cook: Layer rice over chicken, add herbs, saffron milk, ghee, cover, and cook on low heat for 20-25 minutes.
- Rest and Serve: Let the biryani rest, fluff gently, and serve hot.
Notes
- For a shortcut, use store-bought biryani masala instead of individual spices.
- This recipe can also be made in a Dutch oven or Instant Pot for convenience.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
