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Chicken Biryani
Sofia

Chicken Biryani

A classic Indian dish made with fragrant basmati rice, spiced marinated chicken, caramelized onions, and warm whole spices. This layered and flavorful biryani is aromatic, satisfying, and perfect for festive meals or special family dinners.
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Prep Time 30 minutes
Cook Time 45 minutes
1 hour
Total Time 2 hours 15 minutes
Servings: 6
Course: lunch, Main Course
Cuisine: Indian
Calories: 620
Ingredients Method Notes

Ingredients
  

  • For the Chicken Marinade:
  • 1 ½ lbs bone-in chicken thighs or drumsticks
  • ¾ cup plain yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon garam masala
  • Salt to taste
  • Juice of ½ lemon
  • For the Rice:
  • 2 cups basmati rice soaked for 30 minutes
  • 4 cups water
  • 1 bay leaf
  • 3 green cardamom pods
  • 4 cloves
  • 1 cinnamon stick
  • 1 teaspoon salt
  • For the Biryani:
  • 2 tablespoons ghee or oil
  • 1 large onion thinly sliced
  • ½ teaspoon saffron strands soaked in ¼ cup warm milk
  • Fresh cilantro and mint leaves chopped
  • Optional: fried onions and boiled eggs for garnish

Method
 

  1. Marinate the Chicken:
  2. Mix all marinade ingredients in a bowl. Add chicken and coat well. Cover and marinate in the fridge for at least 1 hour or overnight.
  3. Cook the Rice:
  4. In a large pot, boil water with salt and whole spices. Add soaked rice and cook until 70–80% done. Drain and set aside.
  5. Sear the Chicken:
  6. In a large, heavy-bottomed pan or Dutch oven, heat ghee/oil. Add sliced onions and sauté until golden brown. Remove half for layering. Add marinated chicken and cook for 8–10 minutes, turning occasionally until partially cooked.
  7. Layer the Biryani:
  8. Reduce heat to low. Spread half the rice over the chicken, top with half the reserved onions, herbs, and a drizzle of saffron milk. Repeat with the remaining rice, onions, herbs, and saffron.
  9. Dum Cooking (Steam Finish):
  10. Cover the pot with a tight lid (or seal with foil) and cook on low heat for 20–25 minutes. Turn off heat and let it rest for 10 minutes before serving.
  11. Serve:
  12. Gently fluff the biryani with a fork. Serve hot with raita, salad, or boiled eggs.

Notes

  • For boneless chicken, reduce cooking time slightly to avoid drying.
  • Add a handful of raisins or nuts for a royal touch.
  • Use store-bought biryani masala in place of individual spices for ease.
  • Leftovers taste even better the next day as flavors deepen.