Chicken Biryani (Indian Aromatic Rice and Chicken Dish)

  • Total time - 2 hours (including marination)
  • Preparation - 30 minutes
  • Cooking time - 45 minutes
  • Servings: 4
  • Country: India
A close-up shot of a rich and aromatic bowl of chicken Biryani.

The best Biryani is made with high-quality long-grain basmati rice, which is rinsed multiple times before cooking to remove excess starch. Marinating the chicken in yogurt and spices gives it incredible tenderness and flavor depth. The crucial step is the slow 'dum' cooking process, which ensures a perfect blend of all the layers.

Ingredients

For the Chicken Marinade

  • 500 g chicken thighs or breasts, cut into pieces
  • 1 cup greek yogurt
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon red chili powder
  • 0.5 teaspoon turmeric powder
  • 1 tablespoon garam masala
  • salt

For the Biryani

  • 2 cups basmati rice
  • 3 tablespoons ghee or oil
  • 1 piece yellow onion, sliced
  • 1 piece tomato, chopped
  • 0.5 cup fresh mint, chopped
  • 0.5 cup fresh cilantro, chopped
  • 1 pinch saffron threads
  • 2 tablespoons milk, hot
  • 1 piece cinnamon stick
  • 4 pieces cardamom pods
  • 4 pieces cloves

Instructions

Step 1: Marinate the chicken

In a bowl, mix all the marinade ingredients. Add the chicken pieces and mix thoroughly. Cover and refrigerate for at least 1 hour, or ideally overnight.

Step 2: Par-cook the rice

Rinse the rice until the water runs clear. In a large pot, bring water to a boil with a pinch of salt and the whole cinnamon stick, cardamom pods, and cloves. Add the rice and cook for 5-7 minutes until it's about 70-80% cooked. Drain it immediately and set aside.

Step 3: Prepare the base

In a heavy-bottomed pot, heat the ghee or oil. Add the sliced onion and sauté until golden brown. Add the marinated chicken and cook until it is seared on all sides. Add the chopped tomato and cook until it breaks down.

Step 4: Layer and steam (Dum)

Spread half of the par-cooked rice over the chicken base. Sprinkle it with some of the chopped cilantro and mint. Then, add the remaining rice, the rest of the herbs, and the saffron-infused milk.

Step 5: Slow cook (Dum)

Cover the pot with a tight-fitting lid. If the lid has a vent, cover it with a piece of dough or aluminum foil. Cook on very low heat for 25-30 minutes. The steam trapped inside the pot will finish cooking the rice and infuse all the flavors.

Step 6: Serve

After cooking, let the pot rest for 5 minutes. Then, gently fluff the rice and meat with a fork to mix the colors and flavors. Serve hot with raita or another favorite side dish.