Chicken Biryani
Chicken Biryani
Ingredients
For the Chicken Biryani
- 1/2 cup vegetable oil
- 3 onions, large, thinly sliced
- 1 kg chicken, cut into pieces
- 3 tablespoons ginger-garlic paste
- 3 tomatoes, medium, chopped
- 3 green chilies, sliced
- 1 cup plain yogurt
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 2 tablespoons coriander powder
- 1 teaspoon garam masala
- 2 teaspoons salt, or to taste
- 500 g basmati rice, soaked for 30 minutes and drained
- 3 cups water, or as needed for rice
- 1 lemon, sliced, for garnish
- 1/4 cup fresh coriander leaves, chopped, for garnish
Instructions
- 1
Pour a generous amount of vegetable oil into a large heavy-bottomed pot or Dutch oven and heat over medium-high heat.
⏱️ 2 min
- 2
Add the thinly sliced onions to the hot oil and fry, stirring occasionally, until they turn golden brown and caramelized. This will take about 15-20 minutes. Remove about 1/4 of the fried onions and set aside for garnish.
⏱️ 20 min
- 3
Add the chicken pieces to the pot with the remaining fried onions. Cook, stirring frequently, until the chicken is lightly browned on all sides, about 8-10 minutes.
⏱️ 10 min
- 4
Stir in the ginger-garlic paste and cook for another 2-3 minutes until fragrant.
⏱️ 3 min
- 5
Add the chopped tomatoes and sliced green chilies to the pot. Cook for 5-7 minutes, until the tomatoes soften and release their juices.
⏱️ 7 min
- 6
Reduce the heat to low. Add the plain yogurt to the mixture and stir well to combine. Ensure the yogurt is fully incorporated to prevent curdling.
⏱️ 3 min
- 7
Season the chicken mixture with red chili powder, turmeric powder, coriander powder, garam masala, and salt. Mix thoroughly to ensure all ingredients are well coated with the spices. Simmer for 10 minutes, stirring occasionally, until the chicken is partially cooked and the gravy thickens slightly.
⏱️ 10 min
- 8
Evenly layer the soaked and drained basmati rice over the chicken mixture in the pot.
⏱️ 2 min
- 9
Carefully pour 3 cups of water over the rice layer. The water level should be about 1-2 cm above the rice. If needed, add a little more water.
⏱️ 1 min
- 10
Arrange the sliced lemon pieces and sprinkle the chopped fresh coriander leaves and the reserved fried onions over the rice.
⏱️ 2 min
- 11
Cover the pot tightly with a lid. Cook on medium-low heat for 20-25 minutes, or until the rice is fully cooked and all the liquid has been absorbed. Do not lift the lid during this time.
⏱️ 25 min
- 12
Once cooked, turn off the heat and let the biryani rest, covered, for 10 minutes. This allows the flavors to meld and the rice to become fluffy.
⏱️ 10 min
- 13
Gently fluff the biryani with a fork or spoon to mix the chicken and rice layers. Be careful not to mash the rice.
⏱️ 2 min
- 14
Serve the Chicken Biryani hot, garnished with extra fresh coriander if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Biryani
For the Chicken Biryani
- 1/2 cup vegetable oil
- 3 onions, large, thinly sliced
- 1 kg chicken, cut into pieces
- 3 tablespoons ginger-garlic paste
- 3 tomatoes, medium, chopped
- 3 green chilies, sliced
- 1 cup plain yogurt
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 2 tablespoons coriander powder
- 1 teaspoon garam masala
- 2 teaspoons salt, or to taste
- 500 g basmati rice, soaked for 30 minutes and drained
- 3 cups water, or as needed for rice
- 1 lemon, sliced, for garnish
- 1/4 cup fresh coriander leaves, chopped, for garnish
Instructions
- 1
Pour a generous amount of vegetable oil into a large heavy-bottomed pot or Dutch oven and heat over medium-high heat.
⏱️ 2 min - 2
Add the thinly sliced onions to the hot oil and fry, stirring occasionally, until they turn golden brown and caramelized. This will take about 15-20 minutes. Remove about 1/4 of the fried onions and set aside for garnish.
⏱️ 20 min - 3
Add the chicken pieces to the pot with the remaining fried onions. Cook, stirring frequently, until the chicken is lightly browned on all sides, about 8-10 minutes.
⏱️ 10 min - 4
Stir in the ginger-garlic paste and cook for another 2-3 minutes until fragrant.
⏱️ 3 min - 5
Add the chopped tomatoes and sliced green chilies to the pot. Cook for 5-7 minutes, until the tomatoes soften and release their juices.
⏱️ 7 min - 6
Reduce the heat to low. Add the plain yogurt to the mixture and stir well to combine. Ensure the yogurt is fully incorporated to prevent curdling.
⏱️ 3 min - 7
Season the chicken mixture with red chili powder, turmeric powder, coriander powder, garam masala, and salt. Mix thoroughly to ensure all ingredients are well coated with the spices. Simmer for 10 minutes, stirring occasionally, until the chicken is partially cooked and the gravy thickens slightly.
⏱️ 10 min - 8
Evenly layer the soaked and drained basmati rice over the chicken mixture in the pot.
⏱️ 2 min - 9
Carefully pour 3 cups of water over the rice layer. The water level should be about 1-2 cm above the rice. If needed, add a little more water.
⏱️ 1 min - 10
Arrange the sliced lemon pieces and sprinkle the chopped fresh coriander leaves and the reserved fried onions over the rice.
⏱️ 2 min - 11
Cover the pot tightly with a lid. Cook on medium-low heat for 20-25 minutes, or until the rice is fully cooked and all the liquid has been absorbed. Do not lift the lid during this time.
⏱️ 25 min - 12
Once cooked, turn off the heat and let the biryani rest, covered, for 10 minutes. This allows the flavors to meld and the rice to become fluffy.
⏱️ 10 min - 13
Gently fluff the biryani with a fork or spoon to mix the chicken and rice layers. Be careful not to mash the rice.
⏱️ 2 min - 14
Serve the Chicken Biryani hot, garnished with extra fresh coriander if desired.
⏱️ 1 min