Chicken biryani is a flavorful and aromatic rice dish that’s a beloved part of South Asian cuisine. This one-pot dish features tender, marinated chicken cooked with fragrant basmati rice, spices, and herbs, all layered and cooked to perfection. The saffron-infused rice, combined with the spiced chicken, creates a symphony of flavors that makes Chicken Biryani a feast for both the eyes and the palate. Whether prepared for a special occasion or a weekend treat, this dish is sure to impress.
Chicken Biryani Recipe
creates a symphony of flavors that makes chicken biryani a feast for both the eyes and the palate. Whether prepared for a special occasion or a weekend treat, this dish is sure to impress.
Ingredients For the Chicken Marinade
For the Biryani
Instructions
Marinate the Chicken
- In a large bowl, mix the yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, salt, and lemon juice.
- Add the chicken pieces and coat them well with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.
Cook the Rice
- Rinse the basmati rice under cold water until the water runs clear.
- In a large pot, bring 4 cups of water to a boil. Add the rice, a pinch of salt, and cook until the rice is 70-80% done (the grains should still be firm). Drain and set aside.
Prepare the Chicken
- In a large, heavy-bottomed pan, heat the ghee or oil over medium heat.
- Add cumin seeds, cloves, cardamom, bay leaf, and cinnamon. Sauté for 1-2 minutes until fragrant.
- Add the sliced onions and sauté until golden brown.
- Add the chopped tomatoes and green chilies, and cook until the tomatoes soften.
- Stir in the turmeric, red chili powder, garam masala, coriander, and cumin powder. Cook for 2-3 minutes.
- Add the marinated chicken to the pan and cook until the chicken is sealed and begins to brown.
- Add chopped cilantro and mint leaves, mixing well.
Layer the Biryani
- Reduce the heat to low. Layer the partially cooked rice over the chicken in the pan.
- Drizzle the saffron-infused milk over the rice. Add fried onions on top.
- Cover the pan with a tight-fitting lid or seal it with aluminum foil.
Cook the Biryani
- Cook on low heat for about 20–25 minutes (this method is called "dum cooking").
- Turn off the heat and let it rest for 10 minutes before opening the lid.
Serve
- Gently fluff the rice with a fork, mixing the chicken and rice together.
- Serve hot with raita, salad, or a side of your choice.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 292kcal
- % Daily Value *
- Total Fat 9.4g15%
- Saturated Fat 1.7g9%
- Trans Fat 0.1g
- Cholesterol 48mg16%
- Sodium 419mg18%
- Total Carbohydrate 31g11%
- Dietary Fiber 1.4g6%
- Sugars 3.2g
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Rice Texture: Ensure the rice is only partially cooked before layering. Overcooked rice can turn mushy during the final cooking.
- Saffron Substitute: If saffron is unavailable, you can use a pinch of turmeric dissolved in warm milk for color.
- Vegetarian Option: Substitute chicken with vegetables like potatoes, carrots, and peas, or use paneer for a vegetarian biryani.
- Serving Suggestions: Serve with raita, a yogurt-based side dish, to balance the spices, or with a fresh salad.
- Storage: Leftover biryani can be stored in the refrigerator for up to 2 days and reheated before serving.