Chicken Biriyani
Dive into the aromatic world of flavors with this Chicken Biryani recipe—a timeless Indian dish that combines tender, marinated chicken layered with fragrant basmati rice and an array of warming spices. Each bite bursts with the richness of saffron, the freshness of mint and coriander, and the boldness of garam masala and whole spices, all slow-cooked to perfection in one pot. The golden fried onions and a drizzle of ghee add a luxurious finishing touch, making this biryani irresistibly appetizing. Perfect for a festive gathering or a comforting dinner, this authentic Chicken Biryani is a show-stopping dish that's as pleasing to the eyes as it is to the palate. Pair it with cooling raita or cucumber salad for the ultimate culinary experience!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 pound Chicken (bone-in, skinless)
- 0.5 cup Greek yogurt
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 2 teaspoons Salt
- 1 tablespoon Lemon juice
- 2 large Onions
- 2 medium Tomatoes
- 3 whole Green chilies
- 1 set Whole spices (cinnamon stick, cloves, green cardamom, bay leaves)
- 0.5 cup Mint leaves
- 0.5 cup Coriander (cilantro) leaves
- 0.25 teaspoon Saffron strands
- 2 tablespoons Milk
- 4 tablespoons Oil
- 2 tablespoons Ghee
- 4 cups Water
Instructions
Wash and soak the basmati rice in water for 30 minutes. Drain and set aside.
In a bowl, marinate the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, and lemon juice. Cover and let it marinate for at least 1 hour.
Thinly slice the onions and chop the tomatoes. Slit the green chilies lengthwise.
Heat oil in a large pot. Add the whole spices (cinnamon, cloves, cardamom, bay leaves) and sauté until fragrant.
Add the sliced onions and fry until golden brown. Reserve some fried onions for garnish.
Add chopped tomatoes, green chilies, mint, and coriander leaves. Cook until the tomatoes are soft.
Add the marinated chicken and cook until the chicken is browned and cooked through.
In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice to the boiling water with a pinch of salt. Cook until the rice is 70% cooked, then drain.
Warm the milk and add saffron strands. Set aside to infuse.
Layer the partially cooked rice over the chicken in the pot. Pour the saffron-infused milk over the rice.
Drizzle ghee over the top and sprinkle the reserved fried onions.
Cover the pot with a tight-fitting lid or seal the edges with dough to trap the steam.
Cook on low heat for 20-25 minutes to allow the flavors to meld together.
Remove from heat and let rest for 10 minutes before serving.
Fluff gently with a fork and serve hot with raita or your choice of side.
Nutrition Facts
Calories |
637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1091 mg | 47% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 9.5 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 214 mg | 16% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 895 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
