Chicken Biryani

5 from 6 votes

Chicken Biryani — tender marinated chicken layered with fluffy basmati rice, infused with warm spices, saffron, and fresh herbs. Cozy, bold, and easier than you think, this homemade biryani brings all the special occasion flavor without the stress!

Prep Time30

Cook Time1

Total Time1 30

Course: Dinner

Cuisine: Indian

Keyword: chicken biryani

Servings:

Calories: 908kcal

Author: Joanna Cismaru

Equipment

Ingredients

For Chicken Marinade

2 pounds chicken pieces thighs and drumsticks
1 cup plain yogurt
2 tablespoons ginger garlic paste
2 teaspoon red chili powder
1 teaspoon turmeric powder
2 teaspoon garam masala
1 teaspoon cumin powder
salt to taste

For The Biryani

2 cups basmati rice dry and rinsed
4 cups water for boiling rice
2 large onions thinly sliced
3 medium tomatoes chopped
¼ cup vegetable oil
2 bay leaves
4 cardamom pods
2 cinnamon sticks
1 teaspoon cumin seeds
½ cup fresh cilantro chopped
½ cup fresh mint leaves chopped
¼ cup warm milk
1 pinch saffron
salt to taste
fried onions for garnish
lemon wedges for serving

US Customary - Metric

Instructions

In a large bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, cumin, and salt. Add the chicken pieces and coat them well with the marinade. Refrigerate for at least 2 hours, preferably overnight.
Rinse the basmati rice until the water runs clear. Soak the rice in water for 30 minutes, then drain.
Bring 4 cups of water to a boil, add the soaked rice and cook until it’s 70% done (about 4-5 minutes). Drain and set aside.
In a large heavy-bottomed pot, heat the oil. Add the bay leaves, cardamom, cinnamon, and cumin seeds. Sauté for a minute until fragrant. Add the sliced onions and cook until golden brown.
Add the chopped tomatoes and cook until they soften. Add the marinated chicken along with all the marinade. Cook on medium heat until the chicken is half-cooked, about 10-15 minutes.
While the chicken is cooking, warm the milk and infuse it with saffron for a rich color and aroma. Simply heat the milk gently and add the saffron strands, letting it steep for a few minutes until the milk takes on a lovely golden color.
Once the chicken is half-cooked, spread half of the partially cooked rice over the chicken. Sprinkle half of the chopped cilantro and mint over this layer of rice. Then, add the remaining rice, forming a second layer. Sprinkle the remaining cilantro and mint, followed by the saffron-infused milk, evenly over the top layer of rice.
Cover the pot with a tight-fitting lid. Cook on a low heat for about 20-25 minutes, or until the chicken is fully cooked and the rice is fluffy. Fluff up the biryani gently with a fork. Garnish with fried onions and serve hot with lemon wedges on the side.

Video

Notes

Marinate Overnight: For the best flavor, marinate the chicken overnight. If short on time, a minimum of two hours will still work wonders.
Soak the Rice: Rinse and soak your basmati rice to guarantee those light, separate, fluffy grains. (No sticky rice sadness here!)
Adjust Spice Levels: Feel free to tweak the amount of chili powder to suit your spice preference.
Saffron Substitute: A pinch of turmeric in warm milk can mimic the golden color if you’re out of saffron, but the real deal adds unbeatable aroma.
Garnish is Key: Add fried onions and a squeeze of lemon before serving to enhance the flavors.
Reheat Gently: If you have leftovers, reheat them gently to maintain the texture of the rice and chicken.

Nutrition