Description
A fragrant and flavorful Chicken Biryani made with marinated chicken, aromatic spices, and basmati rice, cooked together to perfection in one pot for a delicious Indian main course.
Ingredients
Scale
Chicken Marinade
- 1 1/2 pounds chicken thighs or drumsticks bone-in
- 1 cup plain yogurt
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1/2 teaspoon turmeric
- 1 teaspoon chili powder
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala (reserve 1 tsp for layering)
Rice and Broth
- 2 cups basmati rice rinsed and soaked 30 minutes
- 4 cups chicken broth or water
- Salt to taste
Vegetables and Herbs
- 2 medium onions thinly sliced
- 3 medium tomatoes chopped
- 1/4 cup fresh cilantro chopped
- 1/4 cup fresh mint leaves chopped
Spices & Extras
- 4 whole cloves
- 1 cinnamon stick
- 2 bay leaves
- 1/2 teaspoon saffron threads soaked in 2 tablespoons warm milk
- 3 tablespoons ghee or vegetable oil
- Fried onions and extra herbs for garnish
Instructions
- Prepare the marinade: In a large bowl, combine yogurt, minced garlic, grated ginger, turmeric, chili powder, ground cumin, ground coriander, and 1 teaspoon garam masala. Add the chicken pieces and coat them well with the marinade. Cover and refrigerate for at least 1 hour or overnight for best flavor.
- Cook the rice: Bring a large pot of salted water to a boil. Add the soaked basmati rice and cook for 6-7 minutes until it is about 70% cooked. Drain the rice thoroughly and set aside.
- Sauté the onions: Heat ghee or vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the thinly sliced onions and cook until golden brown, stirring occasionally. Remove half the onions and reserve them for garnish.
- Add whole spices and tomatoes: To the pot with remaining onions, add the whole cloves, cinnamon stick, and bay leaves. Sauté for about 1 minute until fragrant. Stir in the chopped tomatoes and cook until softened, about 5 minutes.
- Cook the chicken: Add the marinated chicken pieces to the pot and cook, stirring occasionally, until the chicken is lightly browned and partially cooked, about 8-10 minutes.
- Layer the biryani: Evenly spread the parboiled rice over the chicken in the pot. Drizzle the soaked saffron milk over the rice. Sprinkle the chopped cilantro, mint leaves, and reserved fried onions on top.
- Steam cook on low heat: Cover the pot tightly with a lid to trap steam. Cook on very low heat for 25-30 minutes until the rice is fully cooked, fluffy, and the chicken is tender.
- Rest and serve: Remove from heat and let the biryani rest, covered, for 10 minutes. Gently fluff the rice with a fork, garnish with extra herbs and fried onions, and serve hot with raita or salad.
Notes
- For a richer flavor and juicier meat, use bone-in chicken thighs or drumsticks.
- Reduce chili powder if you prefer less heat for a milder biryani.
- This biryani can also be prepared in a rice cooker or Instant Pot using their respective biryani or rice cooking settings.
