Chicken Mandi Biryani

Ingredients

• 1.5 kg Whole Chicken (cleaned, cut into pieces or left whole)
• 1 cup Plain Yogurt (full‑fat, unsweetened)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Turmeric Powder
• 2 tsp Red Chili Powder
• 2 tbsp Ginger‑Garlic Paste
• 2 tsp Salt
• 2 cups Basmati Rice (rinsed and soaked 20 min)
• 4 tbsp Coconut Oil (or vegetable oil)
• 2 large Onion (thinly sliced)
• 2 medium Tomato (chopped)
• 4 Green Chilies (slit lengthwise)
• 1/2 cup Fresh Coriander Leaves (chopped)
• 1/4 cup Fresh Mint Leaves (chopped)
• 2 tbsp Biryani Masala
• 1 set Whole Spices (bay leaf, cloves, green cardamom, cinnamon, star anise) (2 bay leaves, 4 cloves, 4 cardamom pods, 1 small cinnamon stick, 1 star anise (optional))
• 2 tbsp Ghee (for topping)
• a pinch Saffron Threads (soaked in 2 tbsp warm milk)

Instructions

1. Marinate the Chicken

   In a mixing bowl combine the chicken pieces with yogurt, lemon juice, turmeric, red chili powder, ginger‑garlic paste, and salt. Mix well, cover, and let sit at room temperature for 10 minutes.

   Time: PT10M

2. Prepare the Aromatics

   Thinly slice the onions, chop tomatoes, slit green chilies, and roughly chop coriander and mint leaves. Set aside.

   Time: PT15M

3. Fry Onions

   Heat coconut oil in the large pot over medium‑high heat. Add the sliced onions and fry, stirring occasionally, until deep golden brown (about 10 minutes).

   Time: PT10M

4. Add Tomatoes and Whole Spices

   Add the chopped tomatoes, green chilies, bay leaf, cloves, cardamom, cinnamon, and star anise. Cook, stirring, until tomatoes soften (5 minutes).

   Time: PT5M

5. Cook the Marinated Chicken

   Stir in the marinated chicken, sprinkle biryani masala, and cook on medium heat, covered, for about 15 minutes until the chicken is about three‑quarters done.

   Time: PT15M

6. Par‑boil the Rice

   In a separate pot bring 4 cups water to boil, add a pinch of salt and the soaked basmati rice. Cook until the grains are 70 % done (about 15 minutes), then drain.

   Time: PT15M

7. Layer the Biryani

   Remove the lid from the chicken pot. Spread the partially cooked rice evenly over the chicken. Sprinkle chopped coriander, mint, saffron‑milk, and dot with ghee.

   Time: PT5M

8. Seal and Dum Cook

   Cover the pot tightly with its lid and seal the edges with aluminum foil or a clean kitchen towel. Reduce heat to low and cook for 30 minutes (dum).

   Time: PT30M

9. Rest the Biryani

   Turn off the heat and let the sealed pot rest for 10 minutes before opening.

   Time: PT10M

10. Serve

    Gently fluff the biryani, serve hot on a platter, and enjoy with raita or a simple salad.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

80 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Whole Chicken: Turkey, Chicken Thighs
• Instead of Plain Yogurt: Greek yogurt, Kefir
• Instead of Lemon Juice: Lime juice, Citric acid solution
• Instead of Turmeric Powder: None
• Instead of Red Chili Powder: Paprika, Cayenne pepper
• Instead of Ginger‑Garlic Paste: Fresh grated ginger and minced garlic
• Instead of Salt: Sea salt, Kosher salt
• Instead of Basmati Rice: Long grain rice
• Instead of Coconut Oil: Vegetable oil, Ghee
• Instead of Onion: Shallots
• Instead of Tomato: Tomato puree
• Instead of Green Chilies: Jalapeño, Serrano
• Instead of Fresh Coriander Leaves: Cilantro
• Instead of Fresh Mint Leaves: Basil
• Instead of Biryani Masala: Garam masala
• Instead of Whole Spices (bay leaf, cloves, green cardamom, cinnamon, star anise): Mixed biryani spice blend
• Instead of Ghee: Butter, Extra coconut oil
• Instead of Saffron Threads: Turmeric for color

Equipment Needed

• Large Heavy‑Bottomed Pot or Dutch Oven
• Mixing Bowl
• Knife
• Cutting Board
• Small Bowl for Marination
• Fine Mesh Sieve (optional)
• Ladle
• Stove
• Aluminum Foil or Tight‑Fitting Lid
• Serving Platter (optional)

Critical Steps — Do Not Skip

• Marinating the chicken with yogurt and spices
• Frying onions to deep golden brown
• Cooking chicken only partially before layering
• Par‑boiling rice to 70% doneness
• Sealing the pot tightly for the dum cooking

Chef Tips from the Video

• Use a tight‑fitting lid or seal with foil to trap steam – the hallmark of a good dum biryani.
• Add a few drops of rose water or kewra essence after the dum stage for an authentic South Indian touch.
• For extra color, lightly fry a handful of thin onion slices and garnish on top before serving.

Troubleshooting

Storage

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

Freezer: Freeze portions in freezer‑safe bags for up to 1 month; reheat gently on stovetop.

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

Make-Ahead Tips

• Marinate the chicken overnight in the refrigerator for richer flavor.
• Par‑boil the rice a day ahead, cool, and store in the fridge; use directly for layering.

Frequently Asked Questions