Mushroom and Chicken Biryani
Mushroom and 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 yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 tablespoon lemon juice
For the Biryani Base
- 3 tablespoons ghee or unsalted butter
- 2 onions, thinly sliced
- 1 cinnamon stick, 2-inch piece
- 4 green cardamom pods
- 4 cloves
- 1 bay leaf
- 8 ounces cremini or button mushrooms, sliced
- 2 green chilies, slit lengthwise (adjust to taste)
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon biryani masala
- 1/2 cup water or chicken broth
For the Rice
- 2 cups basmati rice
- 6 cups water, for par-boiling
- 1 tablespoon salt
- 2 green cardamom pods, optional, for rice water
- 2 cloves, optional, for rice water
- 1 cinnamon stick, small piece, optional, for rice water
For Layering and Garnish
- 1/2 cup fried onions, (store-bought or homemade)
- 2 tablespoons fresh mint leaves, chopped
- 2 tablespoons fresh cilantro, chopped
- 1/4 teaspoon saffron strands, steeped in 2 tablespoons warm milk or water
- 1 tablespoon ghee or unsalted butter, melted
Instructions
- 1
Marinate the Chicken: In a large bowl, combine the chicken thighs with plain yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, 1 teaspoon salt, and lemon juice. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 30 min
- 2
Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. Soak the rice in fresh water for 20 minutes, then drain thoroughly. In a large pot, bring 6 cups of water to a rolling boil. Add 1 tablespoon of salt and the optional whole spices (cardamom, cloves, cinnamon). 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 using a fine-mesh sieve and set aside.
⏱️ 20 min
- 3
Cook the Biryani Base: In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons of ghee or unsalted butter over medium heat. Add the thinly sliced onions and sauté until deeply golden brown and caramelized, about 10-15 minutes. Add the cinnamon stick, 4 green cardamom pods, 4 cloves, and bay leaf. Sauté for 1 minute until fragrant. Stir in the sliced mushrooms and green chilies, cooking for 3-5 minutes until the mushrooms soften.
⏱️ 20 min
- 4
Add Chicken and Spices: Add the marinated chicken to the pot. Cook for 8-10 minutes, stirring occasionally, until the chicken is lightly browned on all sides. Stir in 1/4 cup chopped fresh mint leaves, 1/4 cup chopped fresh cilantro, and 1 tablespoon biryani masala. Pour in 1/2 cup water or chicken broth, bring to a simmer, then reduce heat to low and cook for another 5 minutes, allowing the flavors to meld. The chicken should be about 80% cooked.
⏱️ 15 min
- 5
Layer the Biryani: Preheat your oven to 300°F (if using for dum cooking, otherwise proceed with stovetop). Spread half of the par-cooked rice evenly over the chicken and mushroom mixture in the pot. Sprinkle half of the fried onions, half of the remaining chopped mint, and half of the remaining chopped cilantro over the rice. Gently spoon half of the saffron milk over this layer. Repeat with the remaining rice, fried onions, mint, cilantro, and saffron milk. Drizzle the melted 1 tablespoon of ghee or unsalted butter over the top layer of rice.
⏱️ 10 min•🌡️ 300
- 6
Dum Cook: Cover the pot tightly with a lid. For best results, you can seal the edges with a strip of dough or aluminum foil to trap the steam. Place the pot in the preheated oven and cook for 25 minutes. Alternatively, if cooking on the stovetop, place the pot over very low heat and cook for 25-30 minutes, placing a heavy object on the lid to ensure a tight seal.
⏱️ 25 min•🌡️ 300
- 7
Rest and Serve: Once cooked, remove the biryani from the oven or stovetop and let it rest, covered, for 10 minutes. This allows the flavors to settle and the rice grains to firm up. Gently fluff the biryani with a fork, mixing the layers slightly. Serve hot with raita or your favorite side dish.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom and 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 yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 tablespoon lemon juice
For the Biryani Base
- 3 tablespoons ghee or unsalted butter
- 2 onions, thinly sliced
- 1 cinnamon stick, 2-inch piece
- 4 green cardamom pods
- 4 cloves
- 1 bay leaf
- 8 ounces cremini or button mushrooms, sliced
- 2 green chilies, slit lengthwise (adjust to taste)
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon biryani masala
- 1/2 cup water or chicken broth
For the Rice
- 2 cups basmati rice
- 6 cups water, for par-boiling
- 1 tablespoon salt
- 2 green cardamom pods, optional, for rice water
- 2 cloves, optional, for rice water
- 1 cinnamon stick, small piece, optional, for rice water
For Layering and Garnish
- 1/2 cup fried onions, (store-bought or homemade)
- 2 tablespoons fresh mint leaves, chopped
- 2 tablespoons fresh cilantro, chopped
- 1/4 teaspoon saffron strands, steeped in 2 tablespoons warm milk or water
- 1 tablespoon ghee or unsalted butter, melted
Instructions
- 1
Marinate the Chicken: In a large bowl, combine the chicken thighs with plain yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, 1 teaspoon salt, and lemon juice. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 30 min - 2
Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. Soak the rice in fresh water for 20 minutes, then drain thoroughly. In a large pot, bring 6 cups of water to a rolling boil. Add 1 tablespoon of salt and the optional whole spices (cardamom, cloves, cinnamon). 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 using a fine-mesh sieve and set aside.
⏱️ 20 min - 3
Cook the Biryani Base: In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons of ghee or unsalted butter over medium heat. Add the thinly sliced onions and sauté until deeply golden brown and caramelized, about 10-15 minutes. Add the cinnamon stick, 4 green cardamom pods, 4 cloves, and bay leaf. Sauté for 1 minute until fragrant. Stir in the sliced mushrooms and green chilies, cooking for 3-5 minutes until the mushrooms soften.
⏱️ 20 min - 4
Add Chicken and Spices: Add the marinated chicken to the pot. Cook for 8-10 minutes, stirring occasionally, until the chicken is lightly browned on all sides. Stir in 1/4 cup chopped fresh mint leaves, 1/4 cup chopped fresh cilantro, and 1 tablespoon biryani masala. Pour in 1/2 cup water or chicken broth, bring to a simmer, then reduce heat to low and cook for another 5 minutes, allowing the flavors to meld. The chicken should be about 80% cooked.
⏱️ 15 min - 5
Layer the Biryani: Preheat your oven to 300°F (if using for dum cooking, otherwise proceed with stovetop). Spread half of the par-cooked rice evenly over the chicken and mushroom mixture in the pot. Sprinkle half of the fried onions, half of the remaining chopped mint, and half of the remaining chopped cilantro over the rice. Gently spoon half of the saffron milk over this layer. Repeat with the remaining rice, fried onions, mint, cilantro, and saffron milk. Drizzle the melted 1 tablespoon of ghee or unsalted butter over the top layer of rice.
⏱️ 10 min•🌡️ 300 - 6
Dum Cook: Cover the pot tightly with a lid. For best results, you can seal the edges with a strip of dough or aluminum foil to trap the steam. Place the pot in the preheated oven and cook for 25 minutes. Alternatively, if cooking on the stovetop, place the pot over very low heat and cook for 25-30 minutes, placing a heavy object on the lid to ensure a tight seal.
⏱️ 25 min•🌡️ 300 - 7
Rest and Serve: Once cooked, remove the biryani from the oven or stovetop and let it rest, covered, for 10 minutes. This allows the flavors to settle and the rice grains to firm up. Gently fluff the biryani with a fork, mixing the layers slightly. Serve hot with raita or your favorite side dish.
⏱️ 10 min