Chicken Biryani

Name: Chicken Biryani
Cook time: 120 min
Total time: 120 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg Bone-In Chicken Pieces; 200g Plain Yogurt, curd; 2 tbsp Ginger Garlic Paste; 1 tsp Turmeric Powder; 1 tsp Red Chili Powder; 1 1/2 tsp Garam Masala; 1 tsp Coriander Powder; 2 tsp Salt; 2 tbsp Lemon Juice; 3 Green Chilies, slit; 1/2 cups Mint Leaves, fresh, chopped; 1/2 cups Cilantro Leaves, fresh, chopped (coriander); 4 large Onions, thinly sliced; 6 tbsp Neutral Oil, for frying; 500g Basmati Rice, rinsed and soaked 30 minutes; 2.5 l Water, for boiling; 2 tsp Salt; 2 Bay Leaves; 2 sticks of Cinnamon Stick, 5 cm each; 6 Green Cardamom Pods; 6 Cloves; 1 tsp Shahi Jeera, black cumin; 1 Black Cardamom Pod; 1 Star Anise; 2 Bay Leaves; 4 tbsp Ghee; 2 tbsp Neutral Oil, use some from the fried onions, if preferred; 1/2 tsp Saffron Threads, soaked in warm milk; 60ml Milk, warm; 1 tbsp Kewra Water

This aromatic Chicken Biryani layers tender, spiced bone-in chicken with fragrant basmati rice and caramelized onions for a deeply satisfying one-pot feast. Saffron, kewra and rose water add a floral lift while fresh mint and cilantro brighten each bite. The result is a gorgeous, restaurant-style biryani that’s perfect for special dinners or weekend celebrations.

This aromatic Chicken Biryani layers tender, spiced bone-in chicken with fragrant basmati rice and caramelized onions for a deeply... Show more

Traditional Indian Recipe

Health Grade

A+ · Excellent

Rating

5.0

Time

2 hrs

Price

9,23 €

Calories

1698 kcal

healthy

high protein

low sugar

comfort food

Method

Prep and marinate

Rinse the Basmati Rice in a couple of changes of cold water until the water runs mostly clear, then cover it with fresh water and soak for 30 minutes. While it soaks, stir the Saffron Threads into the warm Milk and set it aside to bloom. In a large bowl, mix the Plain Yogurt, Ginger Garlic Paste, Turmeric Powder, Red Chili Powder, Garam Masala, Coriander Powder, Salt, Lemon Juice, the slit Green Chilies, chopped Mint Leaves, and chopped Cilantro Leaves until smooth. Add the Bone-In Chicken Pieces and turn everything so the chicken is evenly coated. Cover and let it marinate for 30 minutes.

Fry the onions

Thinly slice the Onion as evenly as you can so it browns at the same pace. Heat the Neutral Oil in a wide pan over medium heat, then fry the onions, stirring often, until they turn deep golden brown and crisp, about 15 to 20 minutes. Scoop them out with a slotted spoon and drain them well; these are your birista, so keep them crisp for layering.

Parboil the rice

Bring the Water to a rolling boil with the Bay Leaf, Cinnamon Stick, Green Cardamom Pods, Cloves, Shahi Jeera, and the salt. Add the soaked rice and cook for 6 to 8 minutes, just until the grains are about 70% done and still have a small firm core. Drain it immediately and spread the rice out gently so it stops steaming itself and doesn't overcook.

Cook the chicken

In a heavy pot, warm the Ghee over medium heat and add a spoonful of the reserved onion oil. Tip in the marinated chicken and all of the yogurt mixture, then cook uncovered for 5 minutes so it starts bubbling and the raw marinade taste cooks off. Cover, lower the heat, and simmer for 15 minutes, stirring once or twice, until the chicken is mostly cooked and the gravy is thick and glossy.

Layer the biryani

Spread the cooked chicken and its masala in an even layer at the bottom of the pot. Top with half the rice, a handful of the birista, then the remaining rice and the rest of the birista. Scatter in the remaining Mint Leaves and Cilantro Leaves, tuck in the optional Black Cardamom Pod, Star Anise, and the remaining bay leaves, then drizzle over the saffron milk, Kewra Water, Rose Water, the remaining Ghee, and a little more reserved onion oil if you want extra richness. If you want a traditional seal, mix the Atta with a little water into a soft dough and press it around the lid; otherwise, clamp the lid on tightly.

Steam the biryani

Set the sealed pot over very low heat and cook on dum for 25 minutes. Turn off the heat and let it rest, still sealed, for 10 minutes so the steam settles and the grains firm up before you open the lid.

Fluff and serve

Open the pot carefully, then fluff the biryani from the sides upward with a wide spoon so the grains stay long and separate. Taste and add the final pinch of salt if needed, then top with the remaining birista and a few fresh mint and cilantro leaves before serving hot.

Ingredients

Method

For 4 servings

Adjust servings

For the chicken marinade

1 kg Bone-In Chicken Pieces
200g Plain Yogurt, curd
2 tbsp Ginger Garlic Paste
1 tsp Turmeric Powder
1 tsp Red Chili Powder
1 1/2 tsp Garam Masala
1 tsp Coriander Powder
2 tsp Salt
2 tbsp Lemon Juice
3 Green Chilies, slit
1/2 cups Mint Leaves, fresh, chopped
1/2 cups Cilantro Leaves, fresh, chopped (coriander)

For the birista (fried onions)

4 large Onions, thinly sliced
6 tbsp Neutral Oil, for frying

For the rice (parboil)

500g Basmati Rice, rinsed and soaked 30 minutes
2.5 l Water, for boiling
2 tsp Salt
2 Bay Leaves
2 sticks of Cinnamon Stick, 5 cm each
6 Green Cardamom Pods
6 Cloves
1 tsp Shahi Jeera, black cumin

Whole spices for layering (optional but traditional)

For assembling and dum

4 tbsp Ghee
2 tbsp Neutral Oil, use some from the fried onions, if preferred
1/2 tsp Saffron Threads, soaked in warm milk
60ml Milk, warm
1 tbsp Kewra Water
1 tsp Rose Water
1/2 cups Mint Leaves, fresh
1/2 cups Cilantro Leaves, fresh
1 tbsp Atta (Whole Wheat Flour), mixed with a little water to make dough for sealing the pot (optional, for dum)

To finish

Some Salt, additional, to taste

Nutrition

Per Serving.

Calories

1698 kcal

85% of Daily kcal

Protein

75 g

100% RDI

Fat

69 g

19g sat fat

Carbs

233 g

85% RDI

Sugar

17 g

34% RDI

Fiber

57 g

100% RDI

Salt

6.9 g

100% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

A+ · 9.1 / 10

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