Chicken Biryani

Layers of spiced, yogurt-marinated chicken and fragrant basmati rice with fried onions, saffron and mint, baked together in one pot. Serves 6.

Naturally gluten-freeHigh-proteinNo added sugar

Chicken biryani with saffron rice, fried onions and mint
  • Prep 30 min
  • Cook 1 hr 10 min
  • Total 2 hr 10 min
  • Yield 6 servings

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Print recipe

Biryani is a celebration dish: basmati rice and spiced chicken layered in a heavy pot and cooked together so the rice soaks up the flavors.

Crisp fried onions, saffron milk and fresh mint make it special.

Ingredients

Chicken

  • 2 pounds boneless, skinless chicken thighs, cut into large pieces
  • 3/4 cup plain whole-milk yogurt
  • 4 cloves garlic, grated
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground turmeric
  • 1 1/2 teaspoons kosher salt

Rice

  • 2 cups basmati rice, rinsed and soaked 30 minutes
  • 4 whole cloves
  • 4 green cardamom pods, lightly crushed
  • 1 bay leaf
  • 1 tablespoon kosher salt, for the water

Layering

  • 1/4 cup vegetable oil
  • 2 large onions, thinly sliced
  • 1/4 teaspoon saffron threads soaked in 1/4 cup warm milk
  • 2 tablespoons butter, melted
  • 1/3 cup chopped mint
  • 1/3 cup chopped cilantro

New to an ingredient? See Cardamom, Garam masala, Saffron, Turmeric in our kitchen glossary.

Instructions

  1. Marinate. Mix the chicken with the yogurt, garlic, ginger, spices and salt. Marinate 30 minutes or up to overnight in the refrigerator.
  2. Fry the onions. Heat the oil in a large ovenproof pot and fry the onions over medium heat, stirring, 15 to 20 minutes until deep golden. Lift out half for the topping.
  3. Cook the chicken. Add the chicken and marinade to the pot and cook 10 minutes, stirring, until the chicken is no longer pink outside.
  4. Par-boil the rice. Boil the rice with the cloves, cardamom, bay leaf and salt in plenty of water for 5 to 6 minutes, until about two-thirds cooked. Drain.
  5. Layer. Heat the oven to 325°F. Spread the rice over the chicken, drizzle with the saffron milk and butter, and scatter the reserved onions, mint and cilantro over the top.
  6. Bake. Cover tightly with foil and the lid and bake 35 to 40 minutes, until the rice is tender and the chicken reaches 165°F. Rest 10 minutes, then gently mix from the bottom up as you serve.

Nutrition per serving (estimated)

600Calories
56 gCarbohydrates
2 gFiber
54 gNet carbs
35 gProtein
25 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Naturally gluten-freeHigh-proteinNo added sugar

Tips

  • Soaking the basmati keeps the grains long and separate.
  • Serve with cucumber raita to cool the spice.

Questions about this recipe

What is dum biryani?
Biryani sealed and cooked slowly in its own steam, as in this recipe.
Can I use bone-in chicken?
Yes; use 3 pounds and add 10 minutes to the baking time.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: an off-dry Riesling or Gewürztraminer, or a cold lager. Wine pairing guide

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