Best Chicken Biryani
A flavorful and aromatic dish featuring tender, marinated chicken layered with perfectly cooked basmati rice, spices, and herbs for a satisfying meal.
Equipment
- Large, heavy-bottomed pot or Dutch oven
- colander
- Cooking thermometer
- Kitchen knife
- Spoons for mixing
- Measuring cup and spoon
- strainer
Ingredients
- 2 cups basmati rice
- 500 g chicken thighs boneless or bone-in
- 1/2 cup plain yogurt
- 1 tbsp ginger garlic paste
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 3-4 bay leaves
- 4-5 cardamom pods
- 1 cinnamon stick
- 3 tbsp ghee
- 2 large onions thinly sliced
- 1/4 cup fried onions
- A few saffron strands soaked in milk
- Fresh mint leaves
- Fresh coriander leaves
Instructions
- Marinate the chicken with yogurt, ginger garlic paste, and spices (turmeric, red chili powder, garam masala). Let it sit for at least an hour.
- Cook the rice with whole spices (bay leaves, cardamom, cinnamon) until 70% done, then drain.
- Heat ghee in a heavy-bottomed pot. Sauté sliced onions until golden brown.
- Add marinated chicken and cook until it’s sealed.
- Layer cooked rice over the chicken, then top with fried onions, saffron milk, and mint leaves.
- Cover tightly and cook on low heat for 20-25 minutes to allow flavors to meld.
- Let the biryani rest for a few minutes before serving. Fluff gently with a fork.
Notes
Nutrition Facts (per 200g serving):
- Calories: 290
- Carbohydrates: 31g
- Protein: 20g
- Fat: 9.4g
- Saturated Fat: 1.9g
- Cholesterol: 48-49mg
- Sodium: 419mg
- Potassium: 462-502mg
- Vitamin A: 37.24 mcg
- Vitamin C: 12.3 mg
- Calcium: 66.64 mg
- Iron: 1.65 mg