Chicken Biryani
Experience the ultimate comfort dish with this aromatic and flavorful Chicken Biryani recipe. Made with perfectly cooked basmati rice, tender marinated chicken, and a medley of warm spices like garam masala, cinnamon, and saffron, each bite bursts with rich, layered flavors. Caramelized onions, fresh coriander, and mint leaves elevate the dish, while a hint of saffron milk adds a luxurious touch. This one-pot classic is perfect for family meals or special occasions, and it pairs beautifully with cooling raita or a crisp salad. Whether you're a fan of traditional Indian cuisine or ready to try something new, this Chicken Biryani promises to impress! Perfect for your next dinner gathering, it’s a recipe worth savoring.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 kilogram Chicken, cut into pieces
- 2 large Onions, thinly sliced
- 2 medium Tomatoes, chopped
- 1 cup Yogurt
- 2 tablespoons Ginger-garlic paste
- 4 pieces Green chilies, slit
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 pinch Saffron strands
- 0.25 cup Milk
- 2 pieces Bay leaves
- 1 inch Cinnamon stick
- 4 pieces Cardamom pods
- 4 pieces Cloves
- 2 teaspoons Salt
- 0.5 cup Fresh coriander leaves, chopped
- 0.5 cup Fresh mint leaves, chopped
- 0.25 cup Ghee or oil
- 3 cups Water
Instructions
Rinse the basmati rice under running water until the water runs clear. Soak it in 2 cups of water for 30 minutes. Drain and set aside.
In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric, red chili powder, cumin powder, coriander powder, and salt. Marinate for at least 30 minutes.
Soak the saffron strands in warm milk and set aside.
Heat ghee or oil in a large pot over medium heat. Add bay leaves, cinnamon stick, cardamom pods, and cloves. Sauté for 1 minute until fragrant.
Add the sliced onions and sauté until golden brown.
Add the marinated chicken to the pot and cook for about 8-10 minutes until the chicken is brown and cooked through.
Stir in the chopped tomatoes and cook until they are soft.
Add the green chilies, half of the chopped coriander, and mint leaves. Mix well.
Pour 3 cups of water into the pot and bring it to a boil. Add the soaked and drained rice.
Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 20-25 minutes or until the rice is cooked and water is absorbed.
Once cooked, gently fluff the rice with a fork.
Sprinkle garam masala over the biryani, then add the saffron milk, remaining coriander, and mint leaves on top.
Cover and let the biryani rest for 10 minutes before serving.
Serve hot with raita or your choice of accompaniment.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 803 mg | 35% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 6.4 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 151 mg | 12% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 784 mg | 17% | |
*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.
