Description
A rich, flavorful chicken biryani recipe made with tender marinated chicken, fragrant basmati rice, and warm Indian spices all layered and cooked to perfection in one pot.
Ingredients
2 cups basmati rice (soaked 30 mins)
1 lb bone-in or boneless chicken thighs
1 cup plain yogurt
2 medium onions (thinly sliced & fried)
1 tbsp ginger garlic paste
1 medium tomato (chopped)
2 green chilies (optional, slit)
1 tsp red chili powder
½ tsp turmeric powder
1 tsp garam masala
Salt to taste
¼ cup chopped mint leaves
¼ cup chopped cilantro
1 tsp lemon juice
2 tbsp ghee or oil
1 pinch saffron soaked in 2 tbsp warm milk
Whole spices: 1 bay leaf, 4 cloves, 2 cardamom pods, 1 small cinnamon stick
Instructions
Marinate the Chicken
In a bowl, mix yogurt, ginger garlic paste, red chili, turmeric, salt, garam masala, lemon juice, and the chicken. Let marinate for at least 2 hours.Parboil the Rice
Boil soaked basmati rice in salted water with whole spices until 70% cooked. Drain and set aside.Layer the Biryani
In a thick-bottomed pot, spread marinated chicken. Add half of the rice, then half of the fried onions, mint, and cilantro. Repeat layers. Top with saffron milk and ghee.Dum Cook (Steam Finish)
Cover tightly with a lid or foil. Cook on low heat for 25–30 minutes. Let rest for 10 minutes before serving.
Serve Hot
Gently fluff and serve with raita or salad.
Notes
Use aged basmati rice for best texture
Marinating overnight boosts flavor
Add rose water or kewra for extra aroma
For quicker cooking, use boneless chicken and Instant Pot
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: chicken
- Method: Stovetop, Dum Cooking
- Cuisine: Indian, Fusion
Nutrition
- Calories: 500
- Protein: 35g
Keywords: Fried onions, basmati rice, biryani masala, star anise, pot