Description
A rich and aromatic one-pot rice dish made with marinated chicken, fragrant basmati rice, caramelized onions, and a blend of warming spices, Chicken Biryani is a celebratory classic that’s perfect for gatherings or special meals.
Ingredients
Scale
- 2 cups Basmati Rice
- 1 kg Chicken (bone-in pieces)
- 1 cup Yogurt
- 3 large Onions, thinly sliced
- 2 Tomatoes, chopped
- 2 tbsp Garlic-Ginger Paste
- 2 Green Chilies, slit
- 1/2 cup Fresh Cilantro, chopped
- 1/2 cup Fresh Mint Leaves, chopped
- 1 tbsp Whole Spices (bay leaf, cardamom, cloves, cinnamon)
- 2 tbsp Biryani Masala
- Pinch of Saffron, soaked in 1/4 cup warm milk
- 1 tbsp Lemon Juice
- Salt, to taste
- 4 tbsp Ghee or Oil
Instructions
- Soak basmati rice in water for 30 minutes. Set a heavy-bottomed pot over medium heat.
- In a bowl, mix chicken with yogurt, garlic-ginger paste, biryani masala, lemon juice, and salt. Marinate for at least 2 hours.
- Heat ghee in the pot. Add whole spices and sauté. Fry onions until golden brown. Remove half for layering.
- Add tomatoes and green chilies. Cook until soft. Add marinated chicken and cook until slightly browned. Parboil the soaked rice with salt and whole spices until 70% done, then drain.
- Layer half of the rice over the chicken. Add fried onions, mint, and cilantro. Repeat layers. Drizzle with saffron milk. Cover tightly.
- Cook on low heat for 20–25 minutes using the dum method. Let rest for 10 minutes before serving.
- Gently fluff before serving with raita or boiled egg.
Notes
- Use aged basmati rice for the best texture.
- Marinating overnight enhances flavor.
- Fried onions add sweetness and depth.
- Let biryani rest before opening to lock in flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 560
- Sugar: 5g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg
Keywords: chicken biryani, Indian biryani, layered rice chicken, spicy chicken rice, biryani from scratch