Chicken Biryani – Indian Style
Recipe Summary
- This recipe guides you through making a flavorful Chicken Biryani, featuring marinated chicken, aromatic basmati rice, and crispy fried onions. It involves layering the ingredients and slow-cooking them to perfection, resulting in a rich and fragrant dish.
All Ingredients - Main Ingredients
- Yellow Onion 1 medium
- Red Onion 1 medium
- Garlic 4-5 cloves
- Ginger 1 inch piece
- Green Chilies 2-3
- Cilantro 1/2 bunch, chopped
- Mint 1/4 bunch, chopped
- Ghee or Cooking Oil 5-6 tbsp
- Fresh Lemon Juice 1 tbsp
- Full-Fat Yogurt 1/2 cup
- Basmati Rice 2 cups
- Bone-in Chicken (thighs and drumsticks) 1.5 lbs
- Cashews 1/4 cup
- Saffron Threads Pinch
- Milk 1/4 cup
- Salt to taste
All Ingredients - Whole Spices
- Bay Leaves 2-3
- Cloves 4-5
- Green Cardamom Pods 4-5
- Black Cardamom Pods 1-2
- Cinnamon Stick 1 (1-inch piece)
- Black Peppercorns 1 tsp
- Star Anise 1
- Fennel Seeds 1 tsp
All Ingredients - Ground Spices
- Turmeric Powder 1 tsp
- Kashmiri Chili Powder 1 tsp
- Ground Cumin 1 tsp
- Ground Coriander 1 tsp
- Garam Masala 1 tsp
All Ingredients - For the Yogurt Sauce (Raita)
- Plain Yogurt 1 cup
- Cucumber 1/4 cup, grated
- Garlic 1 clove, minced
- Cumin Powder 1/2 tsp
- Mint 1 tbsp, chopped
- Salt 1/4 tsp
- Lemon Juice 1 tsp
- Red Onion 1 tbsp, finely diced
Tools You'll Need
- Pot
- Pan
- Dutch oven
- Mixing bowl
- Mortar & pestle
- Bowl
- Measuring cups
Plan Ahead
Up to 30 min of hands-off time you can shift to earlier.
- Step 3 · Refrigerate30 min
…s well coated. Marinate for at least 30 minutes, or preferably longer in the refrigerator.
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Onions
Slice both yellow and red onions thinly. Heat 2-3 tablespoons of ghee or oil in a large pot over medium-high heat. Add the sliced onions and fry until deeply and crispy, about . Remove from the pot and set aside, reserving the oil.
Step 2: Prepare Whole Spices
In a dry pan, add cinnamon sticks, black peppercorns, coriander seeds, green cardamom, black cardamom, bay leaves, star anise, and fennel seeds. over medium heat for about until fragrant. Transfer the spices to a grinder and grind into a coarse powder.
Step 3: Prepare Chicken and Marinade
Cut the bone-in chicken thighs and drumsticks into desired pieces. Place the chicken in a large bowl. Peel and grate ginger and garlic, then crush them into a paste using a mortar and pestle. Add the ginger-garlic paste to the chicken. Add 1/2 cup full-fat yogurt, the freshly ground whole spices, 1 tsp turmeric powder, 1 tsp Kashmiri chili powder, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, and salt to taste. Slice green chilies and add them to the bowl. Squeeze in 1 tbsp fresh lemon juice and add chopped cilantro and mint. Mix everything thoroughly with your hands (wearing gloves is recommended) until the chicken is well coated. for at least , or preferably longer in the refrigerator.
Step 4: Prepare Rice
Pour 2 cups of basmati rice into a bowl. Rinse the rice under cold running water until the water runs clear, then drain. Bring a large pot of water to a rolling boil. Add 2-3 bay leaves, 4-5 cloves, 4-5 green cardamom pods, 1-2 black cardamom pods, 1 (1-inch) cinnamon stick, and 1 tsp black peppercorns to the boiling water. Add the rinsed basmati rice and cook for about , or until the rice is 70% cooked. It should still have a slight bite. Drain the rice immediately.
Step 5: Sear Chicken
Heat 2 tablespoons of ghee or oil in a pan. Add the chicken pieces and them on all sides until lightly browned, about per side. The chicken does not need to be fully cooked at this stage.
Step 6: Layer the Biryani
In a heavy-bottomed pot (like a Dutch oven), spread a thin layer of the partially cooked basmati rice at the bottom. Arrange the chicken pieces over the rice. Top the chicken with a generous amount of the fried onions, a handful of cashews, some chopped cilantro, mint leaves, and a few lemon slices. Drizzle with 1 tablespoon of ghee. Add another layer of the remaining partially cooked rice. Top with more fried onions, cilantro, and mint.
Step 7: Prepare Saffron Milk and Dum Cook
In a small measuring cup, add a pinch of saffron threads to 1/4 cup of warm milk and let it steep for a few minutes. Pour the saffron milk evenly over the top layer of rice in the pot. Cover the pot tightly with aluminum foil, then place the lid on top to create a tight seal. Place the biryani pot on a larger pan (or directly on a low flame) and cook on low heat for . This 'dum' cooking method allows the flavors to meld and the rice to finish cooking with the .
Step 8: Serve
Once cooked, remove the pot from heat and for before opening. Gently fluff the biryani with a spoon, mixing the layers. Serve hot on a plate, garnished with additional fried onions, cilantro, and mint. Optionally, serve with a side of raita (yogurt sauce) and naan or pita bread.
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