Chicken Biryani

Name: Chicken Biryani
Prep time: 30 min
Cook time: 30 min
Total time: 180 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 4 boneless skinless chicken thighs (1 1/4 to 1 1/2 pounds), cut into 1-inch cubes; 3/4 cup plain yogurt; 2 tablespoons ginger-garlic paste, or 1 tablespoon minced fresh ginger plus 1 tablespoon minced garlic; 2 tablespoons fresh lemon juice (from 1 lemon); 1 1/2 tablespoons biryani masala, preferably salt-free; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1/2 to 1 teaspoon red chilli powder, depending on your spice tolerance; 1 green chilli, such as serrano, minced; 1/2 teaspoon ground turmeric; 1 1/2 teaspoons fine salt, divided; 1 pinch saffron threads; 5 tablespoons milk; 2 cups basmati rice; 2 tablespoons ghee; 2 teaspoons cumin seeds; 2 bay leaves; 8 peppercorns; 1 (2-inch) cinnamon stick; 1/2 cup French-fried onions, or store-bought fried shallots, divided; 1 Roma tomato, grated; 1 tablespoon garam masala, store-bought or homemade; 1/4 cup cilantro leaves, finely chopped; 1/3 cup mint leaves, finely chopped

This fragrant biryani features tender yogurt-marinated chicken layered with basmati rice, aromatic spices, and saffron for a rich and complex flavor profile.

⭐ 4.2 (51 reviews) Prep: 30 minCook: 30 minTotal: 180 minYields: 6 servings

Category Tags:

Dinner Entree

Cuisine Tags:

Indian

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Ingredients

4 boneless skinless chicken thighs (1 1/4 to 1 1/2 pounds), cut into 1-inch cubes
3/4 cup plain yogurt
2 tablespoons ginger-garlic paste, or 1 tablespoon minced fresh ginger plus 1 tablespoon minced garlic
2 tablespoons fresh lemon juice (from 1 lemon)
1 1/2 tablespoons biryani masala, preferably salt-free
1 tablespoon ground coriander
1 tablespoon ground cumin
1/2 to 1 teaspoon red chilli powder, depending on your spice tolerance
1 green chilli, such as serrano, minced
1/2 teaspoon ground turmeric
1 1/2 teaspoons fine salt, divided
1 pinch saffron threads
5 tablespoons milk
2 cups basmati rice
2 tablespoons ghee
2 teaspoons cumin seeds
2 bay leaves
8 peppercorns
1 (2-inch) cinnamon stick
1/2 cup French-fried onions, or store-bought fried shallots, divided
1 Roma tomato, grated
1 tablespoon garam masala, store-bought or homemade
1/4 cup cilantro leaves, finely chopped
1/3 cup mint leaves, finely chopped

Instructions

Preheat oven to 325°F.
Begin boiling 5 cups of water with 1 tsp salt in a saucepan.
Marinate chicken with yogurt, ginger-garlic paste, lemon juice, biryani masala, coriander, cumin, red chili powder, green chili, turmeric, and 1/2 tsp salt (if biryani masala is salt-free); refrigerate for at least 2 hours or overnight.
Steep saffron in milk.
Soak rice in cool water.
In a Dutch oven, heat ghee over medium. Add cumin seeds, bay leaves, peppercorns, and cinnamon stick; cook 1 minute until fragrant.
Stir in 1/4 cup fried onions and tomato; cook 3-4 minutes until jammy.
Add marinated chicken and cook, stirring, 12-15 minutes until almost cooked. Stir in garam masala.
Once boiling, add soaked and drained rice to the salted water; cook 5-6 minutes until al dente. Drain rice and set aside.
Top chicken with the par-boiled rice, ensuring the meat is fully covered.
Add remaining 1/4 cup fried onions and drizzle saffron-milk mixture over the rice.
Cover Dutch oven, transfer to preheated oven, and cook 10 minutes until rice is tender.
Garnish with cilantro and mint.

Nutritional Info (per serving)

Calories: 351 kcal

Carbohydrate: 28 g

Cholesterol: 117 mg

Fiber: 3 g

Protein: 26 g

Saturated Fat: 6 g

Sodium: 872 mg

Sugar: 4 g

Fat: 16 g

Unsaturated Fat: 0 g