Description
This simple chicken biryani recipe creates a hearty, family-friendly meal with incredible aromas of spices, saffron, and tender chicken. It’s an easy dinner idea that transforms everyday ingredients into a memorable dish, perfect even after a long workday.
Ingredients
- 700 g (1.5 lb) chicken thighs
- 500 g (2.5 cups) aged basmati rice
- 120 g (0.5 cup) plain yogurt (or sour cream)
- 1 tbsp ginger-garlic paste
- 2–3 green chilies
- 0.5 tsp turmeric
- 0.5 tsp red chili powder
- 1 tsp ground coriander
- 0.5 tsp ground cumin
- 0.5 tsp garam masala
- 1 tsp salt
- 100 ml (7 tbsp) ghee or frying oil (e.g., vegetable oil)
- 3 onions, sliced
- Whole spices (for sautéing, unspecified)
- 1 tomato
- 120 ml (0.5 cup) hot water or broth
- Green herb swirl (spinach, mint, cilantro, ginger, chili, yogurt, water blended)
- Saffron milk (saffron threads steeped in warm milk)
- Rose or kewra water (optional)
Instructions
- Marinate Chicken and Prepare Rice: Combine 700 g (1.5 lb) chicken with 120 g (0.5 cup) yogurt, 1 tbsp ginger-garlic paste, 2-3 green chilies, 0.5 tsp turmeric, 0.5 tsp red chili powder, 1 tsp ground coriander, 0.5 tsp ground cumin, 0.5 tsp garam masala, and 1 tsp salt. Mix well and let marinate for at least 20 minutes (up to 2 hours). Rinse 500 g (2.5 cups) basmati rice until water runs clear, soak for 30 minutes, then drain.
- Par-boil Basmati Rice: Par-boil 500 g (2.5 cups) rice in 2 liters (8 cups) salted boiling water for 5-7 minutes until 70% cooked (grains should be elongated but still have a slight bite). Drain immediately and thoroughly.
- Prepare Chicken Base: In a large 10-inch Dutch oven, fry 3 sliced onions in 100 ml (7 tbsp) ghee/oil until deep golden (15-20 min); reserve half. Sauté whole spices, 1 tbsp ginger-garlic paste, and chilies for 1 minute until fragrant, then add 1 tomato and cook for 3-4 minutes until softened. Add marinated chicken and remaining spices; cook 8-10 minutes until lightly browned. Pour in 120 ml (0.5 cup) hot water/broth; simmer, cover, and cook for 15 minutes until chicken is 70% done and slightly firm (splash in 1-2 tbsp hot water if too dry).
- Layer the Biryani: Spread half the par-boiled rice over the chicken curry, then spoon more chicken curry over it, followed by the remaining rice. Dollop the vibrant green herb swirl and saffron milk. Swirl gently for distinct ribbons of color; sprinkle with half the reserved fried onions.
- Dum Cook and Rest: Cover the pot tightly with aluminum foil, then secure the lid. Place on low heat for 25 minutes (dum cooking). Turn off heat and let rest for 10 minutes, undisturbed, allowing flavors to meld and rice to finish cooking beautifully.
Notes
For a holiday twist, add toasted cashews or golden raisins. To save time, use pre-cut chicken, store-bought ginger-garlic paste, or prepared crispy fried onions. An Instant Pot or pressure cooker can speed up cooking. For meal prep, cook chicken and rice separately, then layer and ‘dum’ cook just before serving.
- Prep Time: 70 minutes
- Cook Time: 68 minutes
- Category: Main Course
- Method: Dum Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (approx. 400 g)
- Calories: 630 calories
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 120 mg