Main CourseDinner

Classic Chicken Biryani

Name: Classic Chicken Biryani
Prep time: 45 min
Cook time: 1 h
Total time: 2 h
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g chicken thigh cut into 2-inch pieces; 120 ml plain yogurt; 1 tbsp ginger garlic paste; 0.5 tsp turmeric powder; 1 tsp red chili powder; 1 tsp coriander powder; 1 tsp garam masala; 0.5 tsp salt; 250 g basmati rice; 1,000 ml water; 1 tsp salt; 1 pcs bay leaf; 2 pcs green cardamom; 1 pcs cinnamon stick 1 inch; 2 tbsp vegetable oil; 1 pcs yellow onion thinly sliced; 1 pcs tomato chopped; 0.25 cup fresh mint leaf chopped; 0.25 cup fresh cilantro chopped; 1 pcs green chili slit; 10 pcs saffron strand; 2 tbsp milk warm; 1 tbsp ghee; 0.25 cup fried onion for garnish (optional)

This flavorful chicken biryani features tender chicken pieces marinated in yogurt and spices, layered with fragrant basmati rice, and slow-cooked to perfection. It's a celebratory dish that's rich in aroma and taste, perfect for a special meal.

An original recipe by Forkin

Total time: 2 hr
Serves: 4
Difficulty: Hard
Per serving: 634 kcal

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

chicken marinade

500 gchicken thigh, cut into 2-inch pieces
120 mlplain yogurt
1 tbspginger garlic paste
0.5 tspturmeric powder
1 tspred chili powder
1 tspcoriander powder
1 tspgaram masala
0.5 tspsalt

rice

250 gbasmati rice
1,000 mlwater
1 tspsalt
1 pcsbay leaf
2 pcsgreen cardamom
1 pcscinnamon stick, 1 inch

biryani assembly

2 tbspvegetable oil
1 pcsyellow onion, thinly sliced
1 pcstomato, chopped
0.25 cupfresh mint leaf, chopped
0.25 cupfresh cilantro, chopped
1 pcsgreen chili, slit

biryani layering

10 pcssaffron strand
2 tbspmilk, warm
1 tbspghee

garnish

0.25 cupfried onion, for garnish(optional)

Equipment

lid · fork · large bowl · large pot · dutch oven · aluminum foil · heavy-bottomed pot

The method

Step by step

1
Combine the chicken thigh pieces with plain yogurt, ginger garlic paste, turmeric powder, red chili powder, coriander powder, garam masala, and salt in a large bowl.
About 5 min
Cook’s note: Ensure the chicken is well coated with the marinade for maximum flavor.
2
Cover the bowl and refrigerate the marinated chicken for at least 30 minutes, or preferably for 2-4 hours.
About 30 min
Cook’s note: Marinating longer allows the flavors to penetrate the chicken more deeply.
3
Rinse the basmati rice several times under cold water until the water runs clear.
About 5 min
Cook’s note: Rinsing removes excess starch, preventing the rice from becoming sticky.
4
Soak the rinsed basmati rice in fresh water for 20-30 minutes.
About 20 min
Cook’s note: Soaking helps the rice cook evenly and remain separate.
5
In a large pot, bring water to a rolling boil with salt, bay leaf, green cardamom, and cinnamon stick.
About 5 min
Cook’s note: A large pot allows the rice to cook without clumping.
6
Drain the soaked basmati rice and add it to the boiling water.
7
Cook the rice for 5-7 minutes until it is 70% cooked; it should still have a slight bite.
About 7 min
Cook’s note: Overcooking at this stage will result in mushy biryani.
8
Drain the partially cooked rice immediately and set aside.
9
Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat.
About 2 min
Cook’s note: A heavy-bottomed pot is essential for even cooking and preventing burning.
10
Add the thinly sliced yellow onion and sauté until golden brown and caramelized, about 10-15 minutes.
About 15 min
Cook’s note: Stir frequently to ensure even browning. Do not burn the onions.
11
Add the chopped tomato, fresh mint leaf, fresh cilantro, and green chili to the pot and cook for 5 minutes, until the tomatoes soften.
About 5 min
12
Add the marinated chicken to the pot and cook for 10-15 minutes, stirring occasionally, until the chicken is partially cooked and the gravy thickens.
About 15 min
Cook’s note: The chicken doesn't need to be fully cooked at this stage, as it will finish cooking with the rice.
13
In a small bowl, steep saffron strands in warm milk for 10 minutes.
About 10 min
Cook’s note: This releases the color and aroma of the saffron.
14
Spread half of the partially cooked rice over the chicken curry in the pot.
About 1 min
15
Drizzle half of the saffron milk and half of the ghee over the rice layer.
About 1 min
16
Layer the remaining rice over the first layer, then drizzle with the remaining saffron milk and ghee.
About 1 min
17
Cover the pot tightly with a lid, sealing it with aluminum foil if the lid is not airtight.
Cook’s note: A tight seal is crucial for the 'dum' cooking method, which steams the biryani.
18
Cook on low heat for 20-25 minutes, allowing the biryani to steam.
About 25 min
Cook’s note: Resist the urge to open the lid during this process to keep the steam trapped.
19
Turn off the heat and let the biryani rest, covered, for 15 minutes.
About 15 min
Cook’s note: This resting period allows the flavors to meld and the rice grains to fully separate.
20
Gently fluff the biryani with a fork before serving.
About 1 min
Cook’s note: Be careful not to mash the rice or chicken.
21
Garnish with fried onion, if using, and serve hot with raita.

Per serving

Nutrition

65%Score

Calories: 633.5kcal
Protein: 39.2g
Carbs: 57.6g
Fat: 26.1g
Fibre: 2.5g
Sugar: 4.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover biryani in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or on the stovetop with a splash of water, covered, until heated through.