Chicken Biryani
Fragrant Indian rice dish with marinated chicken, aromatic spices, and layers of basmati rice cooked together in a sealed pot. A showstopping one-pot meal with complex flavors and tender meat.
- Total time
- 60 min
- Servings
- 4
- Calories
- 620
- Protein
- 42g
Ingredients
- 1.5 lb boneless, skinless chicken breasts, cut into 2-inch pieces
- ¾ cup plain yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp Kashmiri chili powder
- ¾ tsp salt
- 2 cups basmati rice
- 4 tbsp ghee or clarified butter
- 2 large onions, thinly sliced
- 3 whole bay leaves
- 1 2-inch piece cinnamon stick
- 4 whole cardamom pods, crushed
- 4 whole cloves
- 6 whole black peppercorns
- 3.5 cups water
- 1 tsp salt to taste
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh mint leaves, chopped
Instructions
- 1
Combine yogurt, ginger-garlic paste, coriander, cumin, chili powder, and salt in a bowl. Add chicken pieces and coat evenly. Cover and refrigerate for at least 30 minutes.
- 2
Rinse basmati rice under cold water until water runs clear. Soak rice in water for 20 minutes, then drain.
- 3
Boil water in a large pot with 2 bay leaves, cinnamon, cardamom, cloves, peppercorns, and salt. Add drained rice and cook until 70% done (grains still firm), about 5-6 minutes. Drain rice and set aside.
- 4
Heat 2 tbsp ghee in a heavy-bottomed pot or Dutch oven over medium heat. Fry half the sliced onions until deep golden brown, about 8-10 minutes. Transfer to a paper towel-lined plate.
- 5
In the same pot with remaining ghee, fry remaining onions until golden, about 5 minutes. Add marinated chicken and cook uncovered for 8-10 minutes, stirring occasionally, until chicken is partially cooked.
- 6
Layer half the parboiled rice over the chicken. Sprinkle half the cilantro and mint. Layer remaining rice, then top with fried onions, cilantro, and mint.
- 7
Cover the pot with aluminum foil, then place a tight-fitting lid on top (this seals the pot). Cook over medium heat for 5 minutes until steam forms, then reduce heat to low and cook for 25-30 minutes until chicken is tender and rice is fully cooked.
- 8
Remove from heat and let rest, covered, for 5 minutes. Gently fluff with a fork, breaking up any clumps. Transfer to a serving dish and garnish with remaining fresh herbs and fried onions.
Tools you’ll need
- large mixing bowl
- medium pot for parboiling rice
- heavy-bottomed pot or 5-6 quart Dutch oven with lid
- aluminum foil
- wooden spoon
- paper towels
- serving fork
- knife and cutting board
- measuring cups and spoons
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