Main CourseDinner

Chicken Biryani

Name: Chicken Biryani
Prep time: 20 min
Cook time: 1 h 17 min
Total time: 2 h 52 min
Yield: 4 servings
Cuisine: indian
Ingredients: 600 g bone-in, skinless chicken thigh cut into large pieces; 0.75 cup plain yogurt; 1 tbsp ginger paste; 1 tbsp garlic paste; 0.5 tsp turmeric powder; 1 tsp red chili powder; 2 tsp garam masala; 1 tsp salt; 1 tbsp lemon juice freshly squeezed; 400 g basmati rice; 1 tbsp salt; 1 pcs bay leaf; 1 pcs cinnamon stick about 5cm long; 4 pcs clove; 4 pcs green cardamom pod lightly crushed; 1 pinch saffron; 2 tbsp milk warmed; 4 tbsp ghee; 300 g yellow onion thinly sliced; 0.5 cup fresh mint chopped; 0.5 cup fresh cilantro chopped; 1 tsp rose water (optional)

A classic layered rice dish with marinated chicken and fragrant basmati rice. The 'dum' cooking method, where the pot is sealed to trap steam, ensures every grain of rice is infused with the rich flavors of the spices and chicken. This recipe breaks down the process into manageable steps for an authentic result.

An original recipe by Forkin

Total time: 2 hr 52 min
Serves: 4
Difficulty: Hard
Per serving: 874 kcal

Gluten-free

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

Mise en place

Ingredients

Chicken Marinade

600 gbone-in, skinless chicken thigh, cut into large pieces
0.75 cupplain yogurt
1 tbspginger paste
1 tbspgarlic paste
0.5 tspturmeric powder
1 tspred chili powder
2 tspgaram masala
1 tspsalt
1 tbsplemon juice, freshly squeezed

Rice

400 gbasmati rice
1 tbspsalt
1 pcsbay leaf
1 pcscinnamon stick, about 5cm long
4 pcsclove
4 pcsgreen cardamom pod, lightly crushed

Saffron Milk

1 pinchsaffron
2 tbspmilk, warmed

Biryani Base

4 tbspghee
300 gyellow onion, thinly sliced

Layering & Garnish

0.5 cupfresh mint, chopped
0.5 cupfresh cilantro, chopped
1 tsprose water(optional)

Equipment

large heavy-bottomed pot with a tight-fitting lid · slotted spoon · fine-mesh sieve · large bowl · cutting board · knife

The method

Step by step

1
In a large bowl, combine all ingredients for the Chicken Marinade. Add the chicken pieces and mix well to coat. Cover and refrigerate for at least 1 hour, or up to 4 hours.
About 10 min
Cook’s note: Marinating is key for tender, flavorful chicken, so don't skip this rest time.
2
Rinse the basmati rice in cool water until the water runs clear. Soak the rinsed rice in a bowl of fresh water for 30 minutes.
About 5 min
Cook’s note: Soaking the rice helps it cook more evenly and results in longer grains.
3
While the chicken marinates, gently crumble the saffron threads into the warm milk. Set aside to let the color and flavor infuse.
About 1 min
4
In a heavy-bottomed pot or Dutch oven, heat the ghee over medium heat. Add the sliced onions and sauté, stirring occasionally, until they are deep golden brown and crispy.
About 20 min
Cook’s note: Be patient with the onions; their deep caramelization provides a crucial sweet and savory flavor base.
5
Using a slotted spoon, remove the fried onions from the pot and set them aside on a plate, leaving the flavored ghee behind in the pot.
About 2 min
6
Add the marinated chicken and the entire contents of the marinade bowl to the pot. Cook over medium-high heat, stirring occasionally, for about 8-10 minutes until the chicken is lightly browned.
About 10 min
7
Stir in half of the reserved fried onions. Reduce the heat to low, cover the pot, and let the chicken simmer for 15 minutes until it is cooked through and the gravy has thickened.
About 15 min
8
While the chicken simmers, bring a large pot of water to a rolling boil. Add the salt and all the whole spices for the rice.
About 10 min
Cook’s note: Generously salting the water is important for flavoring the rice from within.
9
Drain the soaked rice and add it to the boiling water. Cook for 5-7 minutes until about 70% cooked; the grains should be firm and have a slight bite.
About 7 min
10
Immediately drain the rice completely through a fine-mesh sieve.
About 1 min
11
Layer half of the par-cooked rice evenly over the chicken mixture in the pot.
About 1 min
12
Sprinkle half of the chopped mint, half of the chopped cilantro, and half of the remaining fried onions over the rice layer.
About 1 min
13
Top with the remaining rice to form the final layer. Sprinkle the rest of the herbs and fried onions over the top. Drizzle the saffron milk and optional rose water all over.
About 2 min
14
Cover the pot with a tight-fitting lid. To ensure a good seal ('dum'), you can wrap the rim of the pot with aluminum foil before placing the lid on top.
About 2 min
15
Cook on the lowest possible heat setting for 20-25 minutes, allowing the steam to finish cooking the rice and meld the flavors.
About 25 min
16
Turn off the heat and let the biryani rest, undisturbed and still covered, for at least 15 minutes.
Cook’s note: Resting is crucial for the flavors to settle and the rice grains to firm up.
17
To serve, gently fluff and mix the layers from the side of the pot using a fork or wide spoon, being careful not to break the rice grains.
About 1 min

Per serving

Nutrition

57%Score

Calories: 873.8kcal
Protein: 49g
Carbs: 89.9g
Fat: 33.2g
Fibre: 3.1g
Sugar: 6g

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

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or on the stovetop with a splash of water to prevent drying out.