Chicken Biriyani

Indulge in the aromatic delight of Chicken Biriyani, a flavorful one-pot meal that perfectly balances tender, marinated chicken with fragrant basmati rice, a medley of spices, and saffron-infused richness. This classic Indian recipe features layers of juicy chicken cooked in a spiced tomato and onion base, complemented by whole spices like cinnamon, cardamom, and bay leaves for an irresistible aroma. Each grain of rice is delicately flavored with saffron milk and enhanced with the buttery goodness of ghee. Cooked using the traditional "dum" technique, this biryani traps steam to unite all the vibrant flavors into a mouthwatering masterpiece. Garnished with crispy fried onions and fresh herbs, Chicken Biriyani is a must-try comfort dish that is sure to impress at family dinners or special occasions. Serve it hot with a side of creamy raita for a complete and satisfying meal.

Nutriscore Rating: 74/100

Prep Time:45 mins

Cook Time:60 mins

Total Time:105 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 1 pound Chicken (bone-in, skinless)
• 0.5 cup Greek yogurt
• 2 tablespoons Ginger-garlic paste
• 1 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 2 teaspoons Salt
• 1 tablespoon Lemon juice
• 2 large Onions
• 2 medium Tomatoes
• 3 whole Green chilies
• 1 set Whole spices (cinnamon stick, cloves, green cardamom, bay leaves)
• 0.5 cup Mint leaves
• 0.5 cup Coriander (cilantro) leaves
• 0.25 teaspoon Saffron strands
• 2 tablespoons Milk
• 4 tablespoons Oil
• 2 tablespoons Ghee
• 4 cups Water

Directions

Step 1

Wash and soak the basmati rice in water for 30 minutes. Drain and set aside.

Step 2

In a bowl, marinate the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, and lemon juice. Cover and let it marinate for at least 1 hour.

Step 3

Thinly slice the onions and chop the tomatoes. Slit the green chilies lengthwise.

Step 4

Heat oil in a large pot. Add the whole spices (cinnamon, cloves, cardamom, bay leaves) and sauté until fragrant.

Step 5

Add the sliced onions and fry until golden brown. Reserve some fried onions for garnish.

Step 6

Add chopped tomatoes, green chilies, mint, and coriander leaves. Cook until the tomatoes are soft.

Step 7

Add the marinated chicken and cook until the chicken is browned and cooked through.

Step 8

In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice to the boiling water with a pinch of salt. Cook until the rice is 70% cooked, then drain.

Step 9

Warm the milk and add saffron strands. Set aside to infuse.

Step 10

Layer the partially cooked rice over the chicken in the pot. Pour the saffron-infused milk over the rice.

Step 11

Drizzle ghee over the top and sprinkle the reserved fried onions.

Step 12

Cover the pot with a tight-fitting lid or seal the edges with dough to trap the steam.

Step 13

Cook on low heat for 20-25 minutes to allow the flavors to meld together.

Step 14

Remove from heat and let rest for 10 minutes before serving.

Step 15

Fluff gently with a fork and serve hot with raita or your choice of side.

Nutrition Facts

Serving size	(2940.4g)

Amount per serving	% Daily Value*
Calories	2421.0

Total Fat 107.8g	0%
Saturated Fat 28.0g	0%
Polyunsaturated Fat 0.3g
Cholesterol 476.2mg	0%
Sodium 5208.6mg	0%
Total Carbohydrate 179.9g	0%
Dietary Fiber 25.3g	0%
Total Sugars 38.8g
Protein 183.1g	0%

Vitamin D 35.7IU	0%
Calcium 856.9mg	0%
Iron 22.9mg	0%
Potassium 4275.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.1%

Protein: 30.2%

Carbs: 29.7%