Ingredients
For the chicken marinade
- 500 grams chicken (cut into pieces)
- 1 cup yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
- 1 Juice of lemon
For the rice
- 2 cups basmati rice
- 4 cups water
- 3 green cardamoms
- 5 cloves
- 1-inch cinnamon stick
- 1 bay leaf
- Salt to taste
For the biryani
- 2 large onions, thinly sliced
- 2 tomatoes, chopped
- 3 green chilies, slit
- 1/2 cup chopped fresh coriander (cilantro)
- 1/2 cup chopped mint leaves
- 1/4 cup cooking oil or ghee
- A pinch of saffron soaked in 2 tbsp warm milk (optional)
- Fried onions for garnish (optional)
Directions
Chicken Biryani is a classic and beloved Indian dish known for its rich aroma, vibrant colors, and layered flavors. This recipe features tender chicken pieces marinated in a blend of yogurt and aromatic spices, which are then cooked to perfection with fragrant basmati rice. The dish is prepared by layering the partially cooked rice and spiced chicken, then slow-cooking (dum) it to allow the flavors to meld beautifully. Garnished with fried onions, fresh herbs, and a touch of saffron, Chicken Biryani makes for a perfect festive meal or a special family dinner. It combines the warmth of spices with the subtle creaminess of yogurt, resulting in a hearty and satisfying dish loved across India and beyond.
Here’s a basic nutritional estimate per serving (for 1/4th of the recipe):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 450–500 kcal |
| Protein | 35–40 grams |
| Carbohydrates | 45–50 grams |
| Fat | 12–15 grams |
| Fiber | 2–3 grams |
| Sodium | Moderate |
| Cholesterol | Moderate |
Disclaimer: This recipe and nutritional information are provided for general informational purposes only. Individual results may vary based on ingredient brands, cooking methods, and portion sizes. Consult a healthcare professional for personalized dietary advice.
Steps
1 Done | Marinate the chickenIn a bowl, mix chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, and lemon juice. Cover and marinate for at least 1 hour (overnight is better). |
2 Done | Prepare the riceWash basmati rice thoroughly and soak it for 30 minutes. Boil water with cardamoms, cloves, cinnamon, bay leaf, and salt. Add soaked rice and cook until it's 70% done (the grains should still have a slight bite). Drain the rice and keep aside. |
3 Done | Cook the chickenHeat oil or ghee in a heavy-bottomed pan. Fry sliced onions until golden brown; remove half for garnish. Add tomatoes and cook until soft. Add green chilies, coriander, and mint leaves. Add marinated chicken and cook until chicken is almost done and oil separates from the gravy. |
4 Done | Layer the biryaniIn a large heavy pot, layer half the chicken mixture. Add half the rice over the chicken. Sprinkle some fried onions, coriander, mint, and saffron milk. Repeat the layer with remaining chicken and rice. Cover tightly with a lid. |
5 Done | Dum cooking (steaming)Place the pot on low heat. Cook for 25-30 minutes to allow flavors to meld and rice to cook completely. Alternatively, place a heavy pan underneath to avoid direct heat. |
6 Done | ServeGently fluff the biryani. Serve hot with raita (yogurt sauce) or salad. |
