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Chicken Biryani

Chicken Biryani

This chicken biryani recipe brings together fragrant rice, marinated chicken, and a blend of warming Indian spices. With layers of flavor and texture, it’s a classic dish that’s both festive and easy to make, whether you're cooking for a weeknight dinner or a special gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 People
Course: Main Course
Cuisine: Indian
Calories: 445
Ingredients Method Nutrition Notes

Ingredients
  

For Marinating the Chicken:
  • 500 g chicken breast or 6 drumsticks
  • 1 tbsp ground coriander seeds
  • 1 tbsp garlic crushed
  • 1 tbsp ginger grated , preferably on a microplane or fine grater
  • 1 tsp salt
  • ½ tsp turmeric
  • 1 tsp cumin
  • ½ tsp chili crushed dried, or more, if you like it spicy
  • 1 tbsp garam masala
  • ¼ cup yogurt thick or a vegan alternative for kosher/parve option
  • 2 tbsp lemon juice
For Cooking the Chicken
  • 2 bay leaves
  • 4 green cardamom pods lightly crushed to open
  • 4 cloves
  • 1 star anise
  • 4 cm cinnamon stick
  • ½ tsp cumin seeds optional, but adds great flavor
  • ¼ cup yogurt thick, or vegan alternative
  • ¼ cup fresh mint leaves
  • 1 tbsp garam masala
  • ½ tsp caraway seeds optional, but recommended
For the Rice:
  • 4 tbsp oil
  • 2 cups basmati rice
  • 3 cups water boiling
  • 1 tsp salt
  • 1 tsp saffron optional
  • 4 tbsp milk optional – for soaking the saffron

Method
 

  1. Mix the chicken with all marinade ingredients. Stir well and refrigerate for at least 2 hours, preferably overnight.
  2. 30 minutes before cooking, rinse the rice thoroughly until the water runs clear, then soak it for 30 minutes.
  3. Heat 4 tbsp oil in a wide, flat-bottomed pot. Add the whole spices and sauté until fragrant and the oil begins to bubble.
  4. Add the marinated chicken and stir well. Cook until the chicken is done.
  5. Add the yogurt, mint leaves, and garam masala. Mix to combine.
  6. Lower the heat. Drain the soaked rice thoroughly and spread it evenly over the chicken.
  7. Pour 3 cups of boiling water mixed with 1 tsp salt over the rice. If adding the saffron, pour it over the rice.
  8. Cover the pot and cook on medium-low heat for 25–30 minutes, until the rice is fully cooked.
  9. Turn off the heat and let it sit, covered, for 10 minutes before opening.
  10. Gently fluff the rice before serving.

Nutrition

Calories: 445kcalCarbohydrates: 55gProtein: 24gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.05gCholesterol: 57mgSodium: 898mgPotassium: 501mgFiber: 3gSugar: 2gVitamin A: 157IUVitamin C: 5mgCalcium: 96mgIron: 2mg

Notes

How to Make Your Chicken Biryani More Festive:

Want to take your biryani to the next level? Here are some easy ideas:

Vegetable Boost:

Before adding the chicken, sauté bite-sized pieces of cauliflower or carrot. Alternatively, stir in a cup of frozen peas after cooking the chicken.

Crispy Shallots:

Slice 5 shallots into thin strips, toss with 2 tbsp cornstarch, and deep-fry until golden brown. Cool on a wire rack and sprinkle over the dish just before serving (store in an airtight container if making in advance).

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