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.

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-free High-proteinNo added sugar

Contains: milk. Based on the ingredients as written; check package labels, which can change.

Prep 30 min
Cook 1 hr 10 min
Total 2 hr 10 min
Yield 6 servings
Heat 🌶 Mild
Level Project

Updated November 4, 2026

Chicken biryani with saffron rice, fried onions and mint

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.

What you’ll need

large ovenproof pot with lid
large saucepan
colander
foil

Instructions

Marinate. Mix the chicken with the yogurt, garlic, ginger, spices and salt. Marinate 30 minutes or up to overnight in the refrigerator.
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.
Cook the chicken. Add the chicken and marinade to the pot and cook 10 minutes, stirring, until the chicken is no longer pink outside.
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.
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.
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-free High-proteinNo added sugar

Tips

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

Having trouble? See why chicken turns out dry in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate up to 4 days, or freeze up to 2 months. Sprinkle with a spoonful of water and reheat covered in the microwave or a 325°F oven until steaming, 165°F.

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

More Indian recipes

All Indian recipes | All recipes | Cooking guide and safe temperatures