Classic Chicken Biryani
Classic Chicken Biryani
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 cup plain whole milk yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 1/2 teaspoons salt
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
For the Rice
- 2 cups basmati rice, rinsed and soaked for 30 minutes
- 6 cups water
- 1 tablespoon salt
- 4 green cardamom pods
- 4 cloves
- 1 cinnamon stick, 1-inch piece
- 1 bay leaf
For the Biryani Layers
- 1/4 cup ghee or vegetable oil
- 2 yellow onions, thinly sliced
- 2 green chilies, slit lengthwise
- 2 tomatoes, chopped
- 1/4 teaspoon saffron strands
- 1/4 cup warm milk
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup fresh mint leaves, chopped, for garnish
- 2 tablespoons ghee, melted, for drizzling
Instructions
- 1
In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, chopped mint leaves, and chopped cilantro. Mix well to ensure the chicken is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
⏱️ 5 min
- 2
While the chicken marinates, soak the basmati rice in water for 30 minutes. After soaking, drain the water completely.
⏱️ 30 min
- 3
Heat ghee or vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the thinly sliced onions and fry until deeply golden brown and crispy. This will take about 15-20 minutes. Remove half of the fried onions and set aside for garnish.
⏱️ 20 min
- 4
To the remaining fried onions in the pot, add the marinated chicken and green chilies. Cook on medium-high heat for 8-10 minutes, stirring occasionally, until the chicken is lightly browned on all sides and the yogurt starts to thicken.
⏱️ 10 min
- 5
Add the chopped tomatoes to the chicken mixture and cook for another 5-7 minutes, until the tomatoes soften and the oil separates from the masala. Reduce heat to low, cover, and let it simmer gently while you prepare the rice.
⏱️ 7 min
- 6
In a separate large pot, bring 6 cups of water to a rolling boil. Add 1 tablespoon of salt, green cardamom pods, cloves, cinnamon stick, and bay leaf. Add the drained basmati rice and cook for 5-7 minutes, or until the rice is about 70% cooked (it should still have a slight bite). Drain the rice immediately, discarding the whole spices.
⏱️ 10 min
- 7
In a small bowl, combine the saffron strands with warm milk and let it steep for a few minutes to release its color and aroma.
⏱️ 3 min
- 8
Layering the Biryani: Spread half of the partially cooked rice evenly over the chicken curry in the pot. Sprinkle with a portion of the reserved fried onions, chopped cilantro, and mint leaves. Drizzle with half of the saffron milk.
⏱️ 5 min
- 9
Add the remaining rice as the second layer. Top with the rest of the fried onions, cilantro, mint, and saffron milk. Drizzle with 2 tablespoons of melted ghee.
⏱️ 3 min
- 10
Cover the pot tightly with a lid. You can seal the edges with dough if desired to create a 'dum' effect. Cook on very low heat for 20-25 minutes. This allows the flavors to meld and the rice to finish cooking with the steam.
⏱️ 25 min
- 11
Once cooked, turn off the heat and let the biryani rest, covered, for 10-15 minutes before serving. Gently fluff the biryani with a fork, mixing the chicken and rice layers. Serve hot.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chicken Biryani
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 cup plain whole milk yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 1/2 teaspoons salt
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
For the Rice
- 2 cups basmati rice, rinsed and soaked for 30 minutes
- 6 cups water
- 1 tablespoon salt
- 4 green cardamom pods
- 4 cloves
- 1 cinnamon stick, 1-inch piece
- 1 bay leaf
For the Biryani Layers
- 1/4 cup ghee or vegetable oil
- 2 yellow onions, thinly sliced
- 2 green chilies, slit lengthwise
- 2 tomatoes, chopped
- 1/4 teaspoon saffron strands
- 1/4 cup warm milk
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup fresh mint leaves, chopped, for garnish
- 2 tablespoons ghee, melted, for drizzling
Instructions
- 1
In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, chopped mint leaves, and chopped cilantro. Mix well to ensure the chicken is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
⏱️ 5 min - 2
While the chicken marinates, soak the basmati rice in water for 30 minutes. After soaking, drain the water completely.
⏱️ 30 min - 3
Heat ghee or vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the thinly sliced onions and fry until deeply golden brown and crispy. This will take about 15-20 minutes. Remove half of the fried onions and set aside for garnish.
⏱️ 20 min - 4
To the remaining fried onions in the pot, add the marinated chicken and green chilies. Cook on medium-high heat for 8-10 minutes, stirring occasionally, until the chicken is lightly browned on all sides and the yogurt starts to thicken.
⏱️ 10 min - 5
Add the chopped tomatoes to the chicken mixture and cook for another 5-7 minutes, until the tomatoes soften and the oil separates from the masala. Reduce heat to low, cover, and let it simmer gently while you prepare the rice.
⏱️ 7 min - 6
In a separate large pot, bring 6 cups of water to a rolling boil. Add 1 tablespoon of salt, green cardamom pods, cloves, cinnamon stick, and bay leaf. Add the drained basmati rice and cook for 5-7 minutes, or until the rice is about 70% cooked (it should still have a slight bite). Drain the rice immediately, discarding the whole spices.
⏱️ 10 min - 7
In a small bowl, combine the saffron strands with warm milk and let it steep for a few minutes to release its color and aroma.
⏱️ 3 min - 8
Layering the Biryani: Spread half of the partially cooked rice evenly over the chicken curry in the pot. Sprinkle with a portion of the reserved fried onions, chopped cilantro, and mint leaves. Drizzle with half of the saffron milk.
⏱️ 5 min - 9
Add the remaining rice as the second layer. Top with the rest of the fried onions, cilantro, mint, and saffron milk. Drizzle with 2 tablespoons of melted ghee.
⏱️ 3 min - 10
Cover the pot tightly with a lid. You can seal the edges with dough if desired to create a 'dum' effect. Cook on very low heat for 20-25 minutes. This allows the flavors to meld and the rice to finish cooking with the steam.
⏱️ 25 min - 11
Once cooked, turn off the heat and let the biryani rest, covered, for 10-15 minutes before serving. Gently fluff the biryani with a fork, mixing the chicken and rice layers. Serve hot.
⏱️ 15 min