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Chicken Biryani

This rice pot from the Indian subcontinent is rather similar to pilaf, with several key differences: biryani typically has a larger meat-to-rice ratio, is more aromatic, has more gravy, and is traditionally layered. Consequently, it requires a bit more preparation.
Prep Time 3 hours
Serves: 4
Difficulty Level: Medium
Chicken Biryani
Ingredients for Chicken Biryani:
Chicken thighs -  2 lbs (bone-in, skin-on)
Medium-sized onions - 2 (thinly sliced)
Butter - 2 tbsp. (preferably clarified butter (ghee))
Garlic - 3 cloves (chopped)
Garam masala - 1 tbsp.
Fresh ginger - 1/2 tbsp. (grated)
Ground cinnamon - 1/2 tbsp.
Turmeric - 1/2 tbsp.
Cardamom pods - 8 (whole)
Yogurt - 1/2 cup
Cilantro - 2 tsp. (finely chopped)
Mint - 1 tsp. (finely chopped)
Saffron - 1/2 tsp. (optional)
Basmati rice - 1 1/2 cup
Method of preparing the Chicken Biryani:
  1. Combine the chicken, half of the fried onions, and all of the seasoning (except the saffron) in a bowl and let the chicken marinate for an hour or overnight.
  2. Sauté the onion in butter until caramelized. Rinse the rice until starch-free.
  3. If using saffron, steep the saffron in about ½ hot water for 5 minutes.
  4. Add the saffron (with the water it’s been steeped in) to the rice pot along with enough boiling water to cover the rice, and add salt to taste. Boil for 5 minutes and drain.
  5. Fry the chicken in a pan until brown from all sides and remove from heat.
  6. In a pot, spread half of the rice in an even layer, then the chicken, then the onions, and finally, the rest of the rice.
  7. Add 1 cup of water and cook over low heat for 20 minutes with a closed lid. Let the biryani steam for at least 10 minutes before removing the lid.
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