Chicken or Lamb Biriyani
Delight your senses with this aromatic and flavor-packed Chicken or Lamb Biriyani, a timeless classic of Indian cuisine. This vibrant dish layers tender, marinated chicken or lamb with fragrant basmati rice, golden fried onions, and a mélange of warm spices like cinnamon, cloves, and cardamom. Infused with saffron-soaked milk and garnished with fresh mint and cilantro, each bite is a harmonious blend of textures and rich flavors. The slow-cooking "dum" technique ensures that the meat stays juicy and the rice absorbs every bit of the luscious marinade and spices. Perfect for festive occasions or indulgent family dinners, this one-pot masterpiece pairs beautifully with a cooling cucumber raita or tangy pickles. Whether you're craving a hearty chicken biriyani or a succulent lamb version, this recipe promises a sensational meal to remember.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 500 grams Chicken or lamb (bone-in, cut into pieces)
- 1 cup Yogurt
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 2 teaspoons Salt
- 2 tablespoons Lemon juice
- 0.25 cup Milk
- 10 strands Saffron strands
- 2 large Onions (thinly sliced)
- 2 tablespoons Vegetable oil
- 2 tablespoons Ghee (clarified butter)
- 6 pieces Whole spices (cinnamon stick, cloves, green cardamom, bay leaf)
- 0.25 cup Fresh cilantro (chopped)
- 0.25 cup Fresh mint leaves (chopped)
- 4 cups Water
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
Marinate the chicken or lamb with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, coriander powder, salt, and lemon juice. Cover and refrigerate for at least 1 hour or overnight for best results.
Heat the milk slightly and soak the saffron strands in it. Set aside for later use.
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil and ghee over medium heat.
Add the sliced onions and sauté until they turn golden brown. Remove half of the fried onions and set them aside for garnish.
To the pot, add the whole spices (cinnamon stick, cloves, cardamom, bay leaf) and sauté for 1 minute until aromatic.
Add the marinated chicken or lamb to the pot and cook for 10-15 minutes, stirring occasionally, until the meat is browned and partially cooked.
In a separate pot, bring 4 cups of water to a boil. Add salt and drain the soaked rice. Cook the rice in the boiling water for 5-6 minutes until it is about 70% cooked, then drain the rice and set aside.
Layer the partially cooked rice evenly over the chicken or lamb in the pot. Drizzle the saffron-infused milk over the rice.
Sprinkle the chopped cilantro, mint leaves, and reserved fried onions over the rice layer.
Cover the pot tightly with a lid or aluminum foil to trap the steam. Reduce the heat to low and cook for 30-40 minutes, allowing the flavors to meld and the rice to fully cook.
Remove the pot from heat and let it rest for 10 minutes before opening the lid. Gently fluff the rice with a fork, being careful not to break the grains.
Serve the biriyani hot, garnished with additional fried onions if desired. Pair with raita, pickle, or a simple cucumber salad.
Nutrition Facts
Calories |
2557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.3 g | 180% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 5366 mg | 233% | |
| Total Carbohydrate | 193.0 g | 70% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 38.6 g | ||
| Protein | 130.1 g | 260% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1306 mg | 100% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 3256 mg | 69% | |
*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.
