Name: Chicken Biryani Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 2 h 55 min
Cuisine: Indian
Ingredients: 575 g (1 1/4 lbs) chicken thigh fillets (chopped in half); 180 ml (3/4 cup) natural yoghurt (full-fat); 2 tbsp neutral oil (such as avocado oil); 4 cloves garlic (minced); 1 tbsp minced ginger; 2 tbsp tomato puree (paste for US); 1/4 tsp asafoetida; ½ tsp turmeric; 2 tsp garam masala; ½ tsp ground fenugreek; 2 tsp ground coriander; 1 tsp cumin; ¼ tsp ground cinnamon; 3 cardamom pods; 2 tsp mild chilli powder; 2 mild green chillies (roughly chopped); 1 ¼ tsp salt; 1 tbsp fresh lemon juice; 1.5 litres (6 1/4 cups) water; 2 tsp salt; 5 cloves; 1 tsp cumin seeds; 3 bay leaves; 2 cardamom pods; 450 g (2 ¼ cups) white basmati rice; 4 tbsp neutral oil (such as avocado oil); 2 onions (peeled and sliced); 3 tbsp water; 3 tbsp freshly chopped coriander (cilantro); 1 tbsp freshly chopped mint leaves

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Introduction

Chicken Biryani is a fragrant and flavorful Indian rice dish layered with spiced chicken, aromatic herbs, and saffron-infused rice. Perfect for a special dinner, it’s a satisfying meal that combines tender meat with rich spices and crispy fried onions.

A white pot filled with white cooked rice forms the base layer, topped with a thick layer of golden brown caramelized onions mixed with light beige almond slices scattered throughout. Small green cilantro leaves are sprinkled across the onion topping, adding freshness and color contrast. Alongside the pot, there is a stack of slightly charred, golden naan bread placed on a wooden board, with fresh chopped herbs sprinkled on top. The setting includes a silver spoon and a small square dish with red pepper flakes on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

575 g (1 1/4 lbs) chicken thigh fillets (chopped in half)
180 ml (3/4 cup) natural yoghurt (full-fat)
2 tbsp oil (neutral oil such as avocado oil)
4 cloves garlic (minced)
1 tbsp minced ginger
2 tbsp tomato puree (paste for US)
1/4 tsp asafoetida
½ tsp turmeric
2 tsp garam masala
½ tsp ground fenugreek
2 tsp ground coriander
1 tsp cumin
¼ tsp ground cinnamon
3 cardamom pods
2 tsp mild chilli powder (use medium or hot if you like it spicy)
2 mild green chillies (roughly chopped)
1 ¼ tsp salt
1 tbsp fresh lemon juice
1.5 litres (6 1/4 cups) water
2 tsp salt (for rice water)
5 cloves
1 tsp cumin seeds
3 bay leaves
2 cardamom pods (for rice cooking)
450 g (2 1/4 cups) white basmati rice
4 tbsp oil (neutral oil such as avocado oil)
2 onions (peeled and sliced)
3 tbsp water
3 tbsp freshly chopped coriander (cilantro)
1 tbsp freshly chopped mint leaves
1 tsp saffron threads
3 tbsp milk
3 tbsp ghee (melted, or unsalted butter)
2 tbsp toasted flaked almonds
Natural yogurt (to serve)
Freshly chopped coriander (cilantro, to serve)

Instructions

Step 1: Place the chicken in a bowl with all the marinade ingredients: yoghurt, oil, garlic, ginger, tomato puree, asafoetida, turmeric, garam masala, fenugreek, ground coriander, cumin, cinnamon, cardamom pods, chilli powder, green chillies, salt, and lemon juice. Stir to coat evenly, cover, and refrigerate for at least 2 hours or overnight.
Step 2: In a saucepan, heat 1.5 litres of water with 2 tsp salt, cloves, cumin seeds, bay leaves, and 2 cardamom pods until boiling.
Step 3: Add the basmati rice, stir once, bring back to a boil, and simmer uncovered for 5 minutes. Drain the rice in a sieve and set aside.
Step 4: Heat 4 tbsp oil in a large cast iron pan over medium heat. Add sliced onions and cook for 10-15 minutes, stirring occasionally until dark brown but not burnt. Remove onions with a slotted spoon and place in a bowl.
Step 5: Add the marinated chicken to the pan with the oil left from the onions, stir in 3 tbsp water, and cook over medium heat for 2-3 minutes to lightly seal the chicken.
Step 6: Sprinkle chopped coriander and mint over the chicken.
Step 7: Spoon the drained rice evenly on top of the chicken and gently flatten the surface.
Step 8: Soak saffron threads in milk for a minute, then drizzle this mixture over the rice followed by melted ghee.
Step 9: Scatter the fried onions and toasted flaked almonds on top.
Step 10: Place a lid on the pan leaving a slight gap. When steam appears at the gap, seal the lid fully, reduce heat to low, and cook for 20 minutes. Then turn off heat and let it rest for 10 minutes with the lid on.
Step 11: Garnish with extra fresh coriander and serve warm with natural yogurt.

Tips & Variations

Use full-fat yogurt for a richer marinade and tender chicken.
If you’re concerned about burnt onions altering the taste, fry onions in a separate pan.
Adjust chilli powder and fresh chillies according to your preferred spice level.
Swap ghee for unsalted butter for a similar buttery flavor.
For a vegetarian version, replace chicken with mixed vegetables and use vegetable broth instead of water.

Storage

Store leftover biryani in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a sprinkle of water to retain moisture. For longer storage, freeze in portions for up to 1 month and thaw overnight before reheating.

How to Serve

A white shallow bowl contains a colorful layered biryani dish, with a base layer of fluffy yellow and white basmati rice mixed with pieces of browned chicken and caramelized onions scattered unevenly on top. On one side of the bowl, there is a dollop of white yogurt sauce garnished with chopped green herbs and red chili flakes. Beside the biryani in the bowl, two pieces of lightly charred naan bread topped with fresh chopped green herbs are placed leaning on the rice. The bowl is set on a white marbled surface with some herbs sprinkled around, and a golden fork rests inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thigh fillets?

Yes, but chicken thighs are preferred for biryani as they stay juicier and more flavorful during cooking. If using breast, be careful to avoid overcooking so it doesn’t dry out.

Do I need to soak the rice before cooking?

In this recipe, soaking rice is not necessary since you parboil it briefly. However, soaking basmati rice for 20-30 minutes beforehand can help achieve fluffier grains.