Chicken Biryani

Dive into the rich, aromatic world of Chicken Biryani—a timeless Indian classic that combines tender, marinated chicken with layers of fragrant basmati rice spiced to perfection. This one-pot dish is infused with warm, bold flavors from a medley of spices like garam masala, cinnamon, and saffron, while fresh herbs like mint and coriander add a refreshing finish. The chicken is cooked to succulent perfection in a yogurt-based marinade, and the saffron-soaked milk gives the dish its signature golden hue. Perfect for festive occasions or a weekend indulgence, this Chicken Biryani pairs beautifully with a side of cooling raita. Whether you're craving comfort or celebrating something special, this meticulously layered delicacy promises to be the centerpiece of your table.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 cups Basmati rice
• 1 kilogram Chicken, cut into pieces
• 2 large Onions, thinly sliced
• 2 medium Tomatoes, chopped
• 1 cup Yogurt
• 2 tablespoons Ginger-garlic paste
• 4 pieces Green chilies, slit
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 1 pinch Saffron strands
• 0.25 cup Milk
• 2 pieces Bay leaves
• 1 inch Cinnamon stick
• 4 pieces Cardamom pods
• 4 pieces Cloves
• 2 teaspoons Salt
• 0.5 cup Fresh coriander leaves, chopped
• 0.5 cup Fresh mint leaves, chopped
• 0.25 cup Ghee or oil
• 3 cups Water

Directions

Step 1

Rinse the basmati rice under running water until the water runs clear. Soak it in 2 cups of water for 30 minutes. Drain and set aside.

Step 2

In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric, red chili powder, cumin powder, coriander powder, and salt. Marinate for at least 30 minutes.

Step 3

Soak the saffron strands in warm milk and set aside.

Step 4

Heat ghee or oil in a large pot over medium heat. Add bay leaves, cinnamon stick, cardamom pods, and cloves. Sauté for 1 minute until fragrant.

Step 5

Add the sliced onions and sauté until golden brown.

Step 6

Add the marinated chicken to the pot and cook for about 8-10 minutes until the chicken is brown and cooked through.

Step 7

Stir in the chopped tomatoes and cook until they are soft.

Step 8

Add the green chilies, half of the chopped coriander, and mint leaves. Mix well.

Step 9

Pour 3 cups of water into the pot and bring it to a boil. Add the soaked and drained rice.

Step 10

Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 20-25 minutes or until the rice is cooked and water is absorbed.

Step 11

Once cooked, gently fluff the rice with a fork.

Step 12

Sprinkle garam masala over the biryani, then add the saffron milk, remaining coriander, and mint leaves on top.

Step 13

Cover and let the biryani rest for 10 minutes before serving.

Step 14

Serve hot with raita or your choice of accompaniment.

Nutrition Facts

Serving size	(3918.1g)

Amount per serving	% Daily Value*
Calories	4321.3

Total Fat 234.2g	0%
Saturated Fat 68.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 980.2mg	0%
Sodium 1625.3mg	0%
Total Carbohydrate 233.9g	0%
Dietary Fiber 39.4g	0%
Total Sugars 61.8g
Protein 324.0g	0%

Vitamin D 274.4IU	0%
Calcium 1502.2mg	0%
Iron 39.4mg	0%
Potassium 6264.8mg	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: 48.6%

Protein: 29.9%

Carbs: 21.6%