Description
Delicious and aromatic chicken biryani made with marinated chicken, fragrant basmati rice, and spices.
Ingredients
Scale
- 1 lbs chicken thighs (boneless or bone-in)
- ¾ cup plain yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- Juice of ½ lemon
- 2 cups basmati rice
- 4 cups water
- 1 bay leaf
- 2–3 green cardamom pods
- 4 cloves
- 1 cinnamon stick
- ½ teaspoon salt
- 2 tablespoons oil or ghee
- 1 large onion, thinly sliced
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- ¼ teaspoon saffron strands (soaked in 2 tablespoons warm milk)
- Fresh cilantro, chopped (for garnish)
- Fresh mint leaves, chopped (for garnish)
Instructions
- Marinate the Chicken – Start by combining yogurt, garlic, ginger, spices, salt, and lemon juice in a bowl. Add the chicken and coat it well. Cover and marinate in the refrigerator for at least 1 hour (or up to overnight for deeper flavor). This step is where all the flavor begins to bloom.
- Prepare the Basmati Rice – Rinse the basmati rice several times until the water runs clear—this ensures fluffy, separate grains. Soak for 20–30 minutes. Meanwhile, boil water with whole spices (bay leaf, cardamom, cloves, cinnamon, salt), then add the soaked rice. Cook until 70% done (just tender but still has a bite), then drain and set aside.
- Cook the Onions and Chicken – In a large, heavy-bottomed pot (or Instant Pot on sauté mode), heat oil or ghee. Add cumin seeds and sliced onions. Cook until golden brown—this can take about 10–12 minutes, but don’t rush it. Caramelized onions bring sweetness and depth to the biryani. Add the marinated chicken to the pot and cook until browned and just cooked through, around 7–8 minutes.
- Layer the Biryani – Turn off the heat. Spread the par-cooked rice evenly over the chicken layer. Drizzle the saffron milk over the rice. Add chopped cilantro and mint. Cover tightly with a lid (or foil under the lid for a better seal) to trap the steam.
- Dum Cooking (Final Steaming) – If using a pot on the stove, cook on low heat for 15–20 minutes. For the Instant Pot, use the pressure cook setting for just 6 minutes followed by a quick release. Let it rest, then gently fluff the biryani before serving.
Notes
- For more depth of flavor, marinate the chicken overnight.
- Adjust the spices according to your heat preference.
- Garnish with fried onions for extra texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg