Indian Chicken Biryani

Indian Chicken Biryani is a fragrant and flavourful rice dish made with marinated chicken, aromatic spices, and basmati rice, layered and cooked to perfection.

Prep Time 30

Cook Time 1 30

Total Time 2

Servings People

Ingredients

Chicken Marinade Ingredients:

Rice Ingredients:

2 cups basmati rice
4 cups water
4 large green cardamom pods
4 whole cloves
2 leaves bay
1 stick cinnamon
1 tsp salt

Biryani Ingredients:

2 large onions thinly sliced
1/4 cup vegetable oil
1/4 cup milk
1 pinch saffron threads
4 cup coriander leaves fresh chopped
1/4 cup mint leaves fresh chopped
2 tbsp ghee clarified butter

Garnish:

Instructions

In a large bowl, mix yoghurt, ginger-garlic paste, turmeric, cumin, coriander, garam masala, red chilli powder and salt.
1 cup plain yoghurt, 2 tbsp ginger-garlic paste, 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp garam masala, 1 tsp red chilli powder, salt
Add the chicken thighs, ensuring they are well-coated with the marinade.
1 kg chicken thighs
Cover and refrigerate for at least 1 hour, preferably overnight.
Rinse the basmati rice under cold water until the water runs clear.
2 cups basmati rice
In a large pot, bring 4 cups of water to a boil with cardamom pods, cloves, bay leaves, cinnamon stick and salt.
4 large green cardamom pods, 4 whole cloves, 2 leaves bay, 1 stick cinnamon, 1 tsp salt, 4 cups water
Add the rice and cook until it is 70% done (about 5-6 minutes). Drain and set aside.
In a large skillet, heat vegetable oil over medium heat.
1/4 cup vegetable oil
Add sliced onions and fry until golden brown and crispy. Remove and drain on paper towels.
2 large onions
In a small bowl, warm the milk and add saffron threads (or food colouring).
1/4 cup milk, 1 pinch saffron threads
In a large heavy-bottomed pot, add ghee and spread the marinated chicken thighs in a single layer.
2 tbsp ghee
Cover the chicken with half of the partially cooked rice.
Sprinkle half of the fried onions, fresh coriander, and mint leaves over the rice.
coriander leaves, fried onions, 1/4 cup mint leaves
Drizzle half of the saffron milk over this layer.
Repeat the layers with the remaining rice, fried onions, coriander, mint, and saffron milk.
Cover the pot tightly with a lid or aluminium foil.
Place the pot on medium-high heat for 5 minutes, then reduce the heat to low.
Cook for 30-40 minutes, allowing the flavours to meld and the chicken to cook through.
Gently fluff the biryani with a fork, mixing the layers.
Garnish with fresh coriander leaves and additional fried onions if desired.
4 cup coriander leaves

Nutrition