Print

Chicken Biryani Recipe

Print Recipe

★★★★★

4.9 from 50 reviews

This flavorful Chicken Biryani recipe combines tender marinated chicken thigh fillets with fragrant spices, basmati rice, and crispy fried onions. Cooked slowly in a cast iron pan to infuse rich aromas and layered textures, this classic Indian dish is garnished with fresh herbs, saffron-infused milk, toasted almonds, and served alongside cooling natural yogurt for a perfect balance of spice and creaminess.

Ingredients

Scale

Marinade and Chicken

  • 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

Rice and Cooking

  • 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

Garnish and Finish

  • 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 (for serving)
  • Freshly chopped coriander (for garnish)

Instructions

  1. Marinate the Chicken: Place the chicken in a bowl with all the marinade ingredients including yoghurt, oil, garlic, ginger, tomato puree, spices, salt, and lemon juice. Stir thoroughly to coat the chicken pieces, then cover and refrigerate for at least 2 hours, or up to overnight for better flavor infusion.
  2. Prepare the Rice: In a large saucepan, bring the water to a boil along with salt, cloves, cumin seeds, bay leaves, and cardamom pods. Add the basmati rice, stir once, return to boiling, then simmer uncovered for 5 minutes. Drain the rice using a sieve and set aside.
  3. Make Fried Onions: Heat the 4 tablespoons of oil in a large cast iron pan over medium heat. Add the sliced onions and cook for 10-15 minutes, stirring occasionally until they turn a deep golden brown but not burnt. Remove with a slotted spoon and place in a bowl for later use.
  4. Start Cooking Chicken: Add the marinated chicken to the pan with the oil left from frying the onions. Stir in 3 tablespoons of water. Cook over medium heat for 2-3 minutes, stirring occasionally, to lightly seal the chicken pieces.
  5. Add Fresh Herbs: Sprinkle the chopped coriander and mint evenly over the cooked chicken in the pan.
  6. Layer the Rice: Spoon the drained rice on top of the chicken and gently flatten it out to create an even layer.
  7. Drizzle Saffron Milk and Ghee: Infuse saffron in the milk for a minute, then drizzle this fragrant mixture over the rice. Follow by pouring the melted ghee evenly across the surface.
  8. Top with Onions and Almonds: Sprinkle the fried onions and toasted flaked almonds on top of the rice layer for added texture and flavor.
  9. Cook the Biryani: Cover the pan with a lid, leaving a small gap for steam to escape. Once steam is visible from the gap, seal the lid completely, reduce the heat to low, and cook for 20 minutes. After cooking, turn off heat and let it rest, covered, for 10 minutes to allow flavors to meld.
  10. Serve: Garnish the biryani with additional fresh coriander if desired and serve hot accompanied by natural yogurt for a cooling contrast.

Notes

  • Asafoetida is optional but adds authenticity and depth; it can be found in Indian groceries or online.
  • Use a heavy-bottomed cast iron pan to prevent burning and help cook the biryani evenly.
  • If concerned about burnt onions affecting flavor, fry onions separately in another pan.
  • Adjust chilli powder to your preferred spice level: medium or hot.
  • Saffron milk adds aroma and color but can be substituted with turmeric for a budget option.
  • This recipe is best prepared a few hours ahead or the day before for more flavor development.

Keywords: chicken biryani, Indian chicken recipe, basmati rice recipe, spicy chicken biryani, traditional biryani, one pot biryani

Find it online: https://miarosetti.com/chicken-biryani-recipe/