American Style Oven Baked Chicken Biryani

Ingredients

• 4 lb Chicken (bone‑in pieces, cut into medium chunks)
• 2 tablespoon Salt (adjust to taste)
• 1.5 tablespoon Red Chili Powder (adjust heat level)
• 3 tablespoon Coriander Powder (ground)
• 1 tablespoon Cumin Powder (ground)
• 1 packet Shan Biryani Masala (approx. 100 g, store‑bought biryani masala)
• 3 tablespoon Ginger‑Garlic Paste (store‑bought or homemade)
• 3 tablespoon Lemon Juice (freshly squeezed)
• 0.25 cup Fresh Mint Leaves (chopped)
• 0.25 cup Fresh Cilantro Leaves (chopped)
• 3 pieces Green Chilies (sliced, adjust for heat)
• 0.5 cup Plain Yogurt (full‑fat)
• 3 tablespoon Ghee or Oil (for marination)
• 1 cup Brown Fried Onions (pre‑made, crispy)
• 2 cup Basmati Rice (soaked 30 min, rinsed)
• 4 cup Water (for rice) (for boiling rice)
• 6 pieces Whole Spices (Cloves, Bay Leaf, Cinnamon Stick, Star Anise, Black Cardamom) (adds aroma to rice water)
• 1 teaspoon Rose Water (few drops for fragrance)
• 1 teaspoon Kewra Water (optional, for aroma)
• 1 tablespoon Salt (for rice water) (adjust to taste)
• 1 tablespoon Oil (for rice) (prevents rice grains from sticking)

Instructions

1. Marinate the Chicken

   In a large mixing bowl combine chicken pieces with salt, red chili powder, coriander powder, cumin powder, Shan biryani masala, ginger‑garlic paste, lemon juice, chopped mint, cilantro, sliced green chilies, yogurt and 3 Tbsp ghee or oil. Mix thoroughly, cover, and let rest for 15 minutes at room temperature.

   Time: PT15M

2. Soak the Basmati Rice

   Rinse the basmati rice until water runs clear and soak in cold water for 30 minutes.

   Time: PT30M

3. Par‑boil the Rice

   In a saucepan bring 4 cups water to a boil, add salt, oil, and whole spices (cloves, bay leaf, cinnamon stick, star anise, black cardamom). Drain the soaked rice and add to boiling water. Cook until rice is about 75 % done (grains should still have a slight bite), roughly 12‑15 minutes. Drain using a fine mesh strainer and set aside.

   Time: PT15M

   Temperature: 212°F

4. Prepare Fresh Herb Garnish

   Chop remaining mint and cilantro leaves. Slice any extra green chilies if you like extra heat.

   Time: PT5M

5. Layer the Biryani in the Tray

   Spread the marinated chicken evenly at the bottom of the oven‑safe tray. Layer the par‑boiled rice over the chicken, spreading gently to keep grains separate. Sprinkle fried brown onions, fresh mint, cilantro, and a few sliced green chilies. Drizzle rose water and kewra water over the top, then cover tightly with aluminum foil, sealing the edges to trap steam.

   Time: PT10M

6. Bake the Biryani

   Place the sealed tray in a pre‑heated oven at 425°F (220°C). Bake for 1 hour, then check; if the rice is not fully tender, continue baking for an additional 15 minutes.

   Time: PT1H15M

   Temperature: 425°F

7. Rest and Fluff

   Remove the tray from the oven, keep it covered, and let it rest for 15 minutes. After resting, gently fluff the rice with a fork, mixing the layers slightly to distribute the juices.

   Time: PT15M

8. Serve

   Transfer the biryani to a serving platter, garnish with extra fried onions, fresh herbs, and a drizzle of rose water if desired. Serve hot.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

2 g