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Chicken Biryani Recipe Indian

Chicken Biryani Recipe

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs, cut into 2 inch chunks
  • 1 cup plain full-fat yogurt
  • 2 tbsp ginger-garlic paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp ground turmeric
  • 1/2 tsp Kashmiri chili powder or mild paprika
  • 1 tsp salt
  • Juice of 1/2 lemon
  • 3 tbsp ghee or neutral oil, divided
  • 2 large yellow onions, halved and thinly sliced
  • 1.5 cups aged basmati rice
  • 3 cups water
  • 1 bay leaf
  • 4 green cardamom pods, lightly cracked
  • 1 inch cinnamon stick
  • 3 whole cloves
  • 1/4 cup warm milk (optional)
  • 1 pinch saffron threads (optional)
  • 1/4 cup store-bought fried onions

Method
 

  1. Mix yogurt, ginger-garlic paste, cumin, coriander, 1/2 tsp garam masala, turmeric, chili powder, salt, and lemon juice. Toss with chicken, cover, and marinate 30 minutes.
  2. Rinse rice until water runs clear. Boil 3 cups water with bay leaf, cardamom, cinnamon, and cloves. Add rice and boil 6 minutes, then drain and spread on a plate.
  3. Heat 2 tbsp ghee in a heavy pot over medium heat. Fry one sliced onion until deep golden, 10-12 minutes. Remove and set aside.
  4. Wipe pot, add remaining 1 tbsp ghee and raw sliced onion. Cook until soft, 3 minutes. Layer chicken, then rice, then saffron milk (if using), remaining 1/2 tsp garam masala, and fried onions. Do not stir.
  5. Cover tightly, lower heat to low, and cook 25 minutes. Do not lift lid.
  6. Rest pot 10 minutes off heat, then fluff rice with a fork and serve with extra fried onions.

Notes

Marinating time is not included in prep. Let the cooked biryani rest 10 minutes before opening so the steam settles and the grains stay separate.