chicken biryani recipe

Ingredients

• 1.5 kg Chicken Thighs (bone‑in, skin removed, cut into bite‑size pieces)
• 2 cup Basmati Rice (rinsed and soaked for 30 minutes)
• 2 large Onion (thinly sliced for frying)
• 2 medium Tomato (chopped)
• 2 tablespoon Ginger Garlic Paste (store‑bought or homemade)
• 1 cup Plain Yogurt (full‑fat, whisked)
• 2 tablespoon Biryani Masala (store‑bought blend)
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• ½ teaspoon Turmeric Powder
• 1 tablespoon Whole Spices (bay leaf, cinnamon stick, 4 cloves, 4 green cardamom, 1 star anise)
• ¼ cup Fresh Mint Leaves (chopped)
• ¼ cup Fresh Coriander Leaves (chopped)
• 2 pieces Green Chili (slit lengthwise)
• 3 tablespoon Ghee (or neutral oil)
• ¼ teaspoon Saffron Threads (soaked in 2 tbsp warm milk)
• 1 tablespoon Lemon Juice

Instructions

1. Gather & Prepare Ingredients

   Measure all spices, rinse basmati rice and soak for 30 minutes, slice onions, chop tomatoes, slit green chilies, and whisk yogurt.

   Time: PT5M

2. Marinate Chicken

   In a mixing bowl combine chicken pieces with yogurt, ginger‑garlic paste, biryani masala, red chili powder, turmeric, lemon juice, and a pinch of salt. Mix well and let rest for 30 minutes.

   Time: PT30M

3. Fry Onions to Golden Brown

   Heat ghee in a large frying pan over medium heat. Add sliced onions and fry, stirring occasionally, until deep golden brown and crisp. Remove half for garnish.

   Time: PT10M

   Temperature: medium

4. Temper Whole Spices

   In the same pan add the whole spices (bay leaf, cinnamon, cloves, cardamom, star anise) and sauté for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

5. Cook Chicken

   Add the marinated chicken to the pan, stir to coat with spices, and cook for about 15 minutes, stirring occasionally, until the chicken is about 75 % done and the oil separates.

   Time: PT15M

   Temperature: medium

6. Parboil Rice

   In a separate pot bring water to a rolling boil, add salt and a few drops of oil, then add the soaked rice. Cook until the grains are 70 % done (about 7‑8 minutes), then drain.

   Time: PT15M

   Temperature: high

7. Layer Biryani

   In the heavy‑bottomed pot, spread the cooked chicken as the base. Sprinkle half of the chopped mint, coriander, and fried onions. Then layer the parboiled rice evenly. Drizzle the saffron‑milk over the rice, add remaining herbs and fried onions, and dot with a little ghee.

   Time: PT5M

8. Seal & Dum Cook

   Cover the pot with a tight‑fitting lid. Seal the edges with aluminum foil and place the lid on top. Reduce heat to low and cook for 20 minutes (dum) so the flavors meld.

   Time: PT20M

   Temperature: low

9. Rest & Serve

   Turn off the heat and let the biryani rest, still sealed, for 10 minutes. Gently fluff with a fork and serve hot, garnished with the remaining fried onions.

   Time: PT10M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Thighs: Chicken breast, Turkey thigh pieces
• Instead of Basmati Rice: Long grain rice, Jasmine rice (less aromatic)
• Instead of Onion: Shallots
• Instead of Tomato: Canned diced tomatoes
• Instead of Ginger Garlic Paste: Fresh ginger and garlic minced
• Instead of Plain Yogurt: Greek yogurt, Buttermilk
• Instead of Biryani Masala: Garam masala + chili powder
• Instead of Red Chili Powder: Paprika (milder)
• Instead of Fresh Mint Leaves: Cilantro
• Instead of Green Chili: Jalapeño
• Instead of Ghee: Vegetable oil, Clarified butter
• Instead of Saffron Threads: Turmeric for color

Equipment Needed

• Heavy‑Bottomed Pot or Dutch Oven
• Large Frying Pan
• Mixing Bowl
• Sharp Knife
• Wooden Spoon or Spatula
• Fine Mesh Sieve (optional)
• Aluminum Foil (optional)

Critical Steps — Do Not Skip

• Frying onions to deep golden brown
• Marinating chicken thoroughly
• Cooking chicken until partially done
• Parboiling rice to the right firmness
• Sealing the pot for the dum cooking stage

Chef Tips from the Video

• Use aged basmati rice for the longest, separate grains.
• Add a pinch of rose water or kewra essence after the dum for an authentic aroma.
• If a tight‑fitting lid is unavailable, seal with dough (atta) to trap steam.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze individual portions for up to 2 months; thaw before reheating.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• Parboil the rice a day ahead and refrigerate; bring to room temperature before layering.
• Fry onions and store them in an airtight jar; they stay crisp for several days.

Frequently Asked Questions