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Indian Chicken Biryani Recipe

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3.9 from 8 reviews

This Indian Chicken Biryani recipe offers a fragrant and flavorful one-pot meal featuring marinated chicken thighs, aromatic basmati rice, and a rich blend of spices and herbs. Cooked on the stovetop, this biryani combines tender chicken with layers of partially cooked rice infused with saffron, garam masala, and fresh mint and cilantro, making it a classic and comforting dish perfect for family meals or special occasions.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Ingredients

Marinade

  • ½ cup full fat Greek yogurt
  • ½ teaspoon turmeric powder
  • ½ teaspoon mild chili powder
  • 1 teaspoon garam masala, divided
  • 2 tablespoons ginger-garlic paste, divided
  • 2 small hot peppers (such as jalapeños), halved lengthwise
  • ½ teaspoon kosher salt
  • 1⅓ pounds boneless, skinless chicken thighs, cut into 1-inch pieces

Rice

  • 1½ cups raw basmati rice (11 ounces)

Cooking

  • 3 tablespoons vegetable oil or ghee
  • 4 green cardamom pods
  • 1 teaspoon cumin seeds
  • 1 large yellow onion, halved and thinly sliced
  • 14-ounce can Italian plum tomatoes, chopped (1½ cups)
  • 3 tablespoons tomato paste
  • 2 teaspoons ginger-garlic paste (remaining from above)
  • 1 teaspoon ground coriander
  • Kosher salt, to taste

Saffron Milk and Garnish

  • ¼ teaspoon saffron threads
  • ¼ cup whole milk
  • ½ teaspoon garam masala (remaining from above)
  • 2 tablespoons chopped fresh mint leaves
  • 2 tablespoons chopped fresh cilantro leaves

Instructions

  1. Marinate the chicken: In a large bowl, combine yogurt, turmeric, chili powder, ½ teaspoon garam masala, 1 tablespoon plus 1 teaspoon ginger-garlic paste, halved hot peppers, and ½ teaspoon kosher salt. Toss the chicken pieces into the marinade to coat thoroughly. Set aside to marinate for 30 minutes at room temperature or cover and refrigerate for up to 24 hours for deeper flavor.
  2. Prepare the rice: Rinse basmati rice in a large bowl with cold water, swishing it around to release starch. Drain the water and repeat 2 to 3 times until the water runs clear. Cook the rice partially by boiling it for about ¾ of the recommended package time, then drain and set aside.
  3. Mix tomato base: Whisk together the tomato paste and chopped tomatoes in a small bowl and set aside for later use.
  4. Sauté spices and onions: Heat vegetable oil or ghee in a large heavy skillet over medium heat. Add green cardamom pods and cumin seeds, frying for 15-20 seconds until fragrant. Add the sliced onions and sauté for about 8 minutes until softened and lightly golden.
  5. Add spices and chicken: Stir in ground coriander and the remaining 2 teaspoons of ginger-garlic paste, cooking for 30 seconds. Add the marinated chicken along with its marinade, spreading it evenly in the pan. Increase heat to medium-high and cook chicken undisturbed for 3 minutes, then flip and cook the other side for 2 minutes.
  6. Simmer with tomatoes: Stir in the tomato mixture. Bring to a simmer, cover the pan, and cook gently for 5 minutes until chicken is cooked through. Remove from heat.
  7. Prepare saffron milk: Warm the milk in the microwave or on the stove. Break up saffron threads between your fingers as you add them to the hot milk. Let the saffron steep for 3-5 minutes to impart flavor and color.
  8. Assemble the biryani: Spread half of the partially cooked rice evenly over the chicken in the pan. Sprinkle evenly with 1 tablespoon chopped mint, 1 tablespoon chopped cilantro, ¼ teaspoon garam masala, and ¼ teaspoon salt. Drizzle 2 tablespoons of saffron milk over the rice. Repeat layering with the remaining rice, mint, cilantro, garam masala, salt, and saffron milk.
  9. Cook the biryani: Cover the skillet tightly and simmer gently on low heat for 10-12 minutes, allowing the rice to finish cooking and absorb flavors. Then turn off the heat and let the biryani rest, covered, for 5-10 minutes to let the steam settle.
  10. Serve: Fluff the biryani gently before serving. It pairs beautifully with cucumber raita and mango chutney as accompaniments for a complete meal.

Notes

  • Marinating the chicken longer (up to 24 hours) enhances the flavor and tenderness.
  • Partially cooking the rice ensures it finishes cooking perfectly in the biryani without becoming mushy.
  • Saffron milk adds a distinctive aroma and vibrant color; if unavailable, turmeric-infused milk can be a substitute.
  • Adjust chili powder and peppers according to your heat preference.
  • Using ghee instead of vegetable oil adds richer flavor traditional to Indian cooking.
  • Leftover biryani can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
  • Author: Daisy
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian

Find it online: https://dishiary.com/indian-chicken-biryani-recipe/