Lemon-Herb Chicken Biryani Bowls
Lemon-Herb Chicken Biryani Bowls
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, minced
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder, or cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Biryani Rice
- 2 cups basmati rice, rinsed and soaked
- 3 cups water, for cooking rice
- 1 bay leaf
- 1 cinnamon stick, 2-inch piece
- 4 green cardamom pods, lightly crushed
- 4 cloves
- 1 teaspoon salt
- 2 tablespoons ghee, or olive oil
- 1 onion, large, thinly sliced
- 2 green chiles, slit lengthwise, optional
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 teaspoon saffron threads, steeped in 2 tablespoons warm milk or water
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fried onions, store-bought or homemade
- 4 lemon wedges
Instructions
- 1
In a large bowl, combine the chicken pieces with plain yogurt, lemon juice, grated fresh ginger, minced garlic, turmeric powder, cumin powder, coriander powder, garam masala, red chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to ensure all chicken is coated. Cover and refrigerate for at least 30 minutes, or preferably 2 to 4 hours for best flavor.
⏱️ 5 min
- 2
Rinse the basmati rice thoroughly under cold running water until the water runs clear. Soak the rinsed rice in fresh water for 20-30 minutes, then drain well.
⏱️ 5 min
- 3
In a large pot, bring 3 cups of water to a boil. Add the bay leaf, cinnamon stick, green cardamom pods, cloves, and 1 teaspoon of salt. Add the drained basmati rice and cook until the rice is about 70-80% done (al dente, still a bit firm). This should take about 6-8 minutes. Drain the rice immediately and set aside, carefully removing the whole spices.
⏱️ 15 min
- 4
In a large heavy-bottomed pot or Dutch oven, heat the 2 tablespoons of ghee (or olive oil) over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until deeply golden brown and caramelized, about 15-20 minutes. Remove about 1/4 cup of the fried onions and set aside for garnish.
⏱️ 20 min
- 5
Add the marinated chicken to the pot with the remaining caramelized onions. If using, add the green chiles. Cook over medium-high heat, stirring occasionally, until the chicken is browned and cooked through, about 8-10 minutes. The marinade should have reduced and thickened slightly.
⏱️ 10 min
- 6
Reduce the heat to low. Layer half of the partially cooked rice evenly over the chicken mixture. Sprinkle with half of the chopped fresh mint and fresh cilantro. Drizzle with half of the saffron milk. Repeat with the remaining rice, mint, cilantro, and saffron milk.
⏱️ 5 min
- 7
Cover the pot tightly with a lid (you can place a layer of foil under the lid for a tighter seal). Cook on very low heat for 15-20 minutes, allowing the flavors to meld and the rice to finish cooking through steam (this is called 'dum' cooking).
⏱️ 20 min
- 8
Once cooked, gently fluff the biryani with a fork to mix the chicken and rice. Serve the Lemon-Herb Chicken Biryani in bowls, garnished generously with the reserved fried onions, fresh cilantro, fresh mint, and a lemon wedge for squeezing.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon-Herb Chicken Biryani Bowls
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, minced
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder, or cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Biryani Rice
- 2 cups basmati rice, rinsed and soaked
- 3 cups water, for cooking rice
- 1 bay leaf
- 1 cinnamon stick, 2-inch piece
- 4 green cardamom pods, lightly crushed
- 4 cloves
- 1 teaspoon salt
- 2 tablespoons ghee, or olive oil
- 1 onion, large, thinly sliced
- 2 green chiles, slit lengthwise, optional
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 teaspoon saffron threads, steeped in 2 tablespoons warm milk or water
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fried onions, store-bought or homemade
- 4 lemon wedges
Instructions
- 1
In a large bowl, combine the chicken pieces with plain yogurt, lemon juice, grated fresh ginger, minced garlic, turmeric powder, cumin powder, coriander powder, garam masala, red chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to ensure all chicken is coated. Cover and refrigerate for at least 30 minutes, or preferably 2 to 4 hours for best flavor.
⏱️ 5 min - 2
Rinse the basmati rice thoroughly under cold running water until the water runs clear. Soak the rinsed rice in fresh water for 20-30 minutes, then drain well.
⏱️ 5 min - 3
In a large pot, bring 3 cups of water to a boil. Add the bay leaf, cinnamon stick, green cardamom pods, cloves, and 1 teaspoon of salt. Add the drained basmati rice and cook until the rice is about 70-80% done (al dente, still a bit firm). This should take about 6-8 minutes. Drain the rice immediately and set aside, carefully removing the whole spices.
⏱️ 15 min - 4
In a large heavy-bottomed pot or Dutch oven, heat the 2 tablespoons of ghee (or olive oil) over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until deeply golden brown and caramelized, about 15-20 minutes. Remove about 1/4 cup of the fried onions and set aside for garnish.
⏱️ 20 min - 5
Add the marinated chicken to the pot with the remaining caramelized onions. If using, add the green chiles. Cook over medium-high heat, stirring occasionally, until the chicken is browned and cooked through, about 8-10 minutes. The marinade should have reduced and thickened slightly.
⏱️ 10 min - 6
Reduce the heat to low. Layer half of the partially cooked rice evenly over the chicken mixture. Sprinkle with half of the chopped fresh mint and fresh cilantro. Drizzle with half of the saffron milk. Repeat with the remaining rice, mint, cilantro, and saffron milk.
⏱️ 5 min - 7
Cover the pot tightly with a lid (you can place a layer of foil under the lid for a tighter seal). Cook on very low heat for 15-20 minutes, allowing the flavors to meld and the rice to finish cooking through steam (this is called 'dum' cooking).
⏱️ 20 min - 8
Once cooked, gently fluff the biryani with a fork to mix the chicken and rice. Serve the Lemon-Herb Chicken Biryani in bowls, garnished generously with the reserved fried onions, fresh cilantro, fresh mint, and a lemon wedge for squeezing.
⏱️ 5 min