Chicken Biryani Ii

Infused with aromatic spices and layered with tender, marinated chicken and fluffy basmati rice, Chicken Biryani II is a show-stopping dish that brings the rich flavors of Indian cuisine to your table. This comforting one-pot meal combines perfectly spiced chicken thighs, fragrant saffron rice, and caramelized onions, all steamed together for an irresistible depth of flavor. Fresh cilantro, mint, and a blend of whole and ground spices like cardamom, cinnamon, and turmeric elevate this biryani, while a yogurt marinade ensures the chicken stays juicy and flavorful. Perfect for dinner parties or a delicious family meal, serve this vibrant chicken biryani with a cooling raita or crisp salad for a complete feast. Whether you're a biryani enthusiast or trying your hand at it for the first time, this recipe is sure to impress!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 cups Basmati rice
• 2 pounds Chicken thighs (bone-in, skinless, cut into pieces)
• 1 cup Plain yogurt
• 2 large Onions (thinly sliced)
• 2 medium Tomatoes (chopped)
• 1.5 tablespoons Garlic paste
• 1.5 tablespoons Ginger paste
• 4 Green chilies (slit lengthwise)
• 0.25 cup Fresh cilantro (chopped)
• 0.25 cup Fresh mint leaves (chopped)
• 4 tablespoons Vegetable oil or ghee
• 0.25 cup Whole milk
• 0.25 teaspoon Saffron strands
• 2 Bay leaves
• 2 Cinnamon sticks
• 5 Green cardamom pods
• 5 Cloves
• 1 teaspoon Cumin seeds
• 1 teaspoon Ground turmeric
• 2 teaspoons Ground coriander
• 1 teaspoon Red chili powder
• 2 teaspoons Salt
• 4 cups Water

Directions

Step 1

Rinse the basmati rice in cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.

Step 2

Marinate the chicken by mixing it with yogurt, garlic paste, ginger paste, ground turmeric, red chili powder, and 1 teaspoon of salt. Allow it to marinate for at least 1 hour, or up to overnight in the refrigerator.

Step 3

Heat 2 tablespoons of oil or ghee in a large, heavy-bottomed pot over medium heat. Add the bay leaves, cinnamon sticks, cardamom pods, cloves, and cumin seeds. Sauté for 1-2 minutes until fragrant.

Step 4

Add the sliced onions and cook, stirring occasionally, until golden and caramelized, about 10 minutes. Remove half of the caramelized onions and set them aside for garnishing.

Step 5

Add the marinated chicken to the pot and cook for 5-7 minutes, stirring occasionally. Add the chopped tomatoes and cook until the tomatoes break down and the mixture thickens, about 5 minutes.

Step 6

Stir in the ground coriander, half of the chopped cilantro, and half of the mint leaves. Cook for another 2 minutes.

Step 7

In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice along with 1 teaspoon of salt. Cook the rice until it is 70% cooked (it should still have a bite to it). Drain the rice and set aside.

Step 8

Warm the milk in a small bowl and mix in the saffron strands. Set aside to infuse.

Step 9

Layer half of the partially cooked rice over the chicken mixture in the pot. Sprinkle the remaining cilantro, mint leaves, and the saffron milk over the rice. Layer the remaining rice on top and drizzle with the remaining 2 tablespoons of oil or ghee.

Step 10

Cover the pot tightly with a lid and reduce the heat to low. Cook for 25-30 minutes, allowing the chicken and rice to steam together and absorb the flavors.

Step 11

Turn off the heat and let the biryani rest for 10 minutes before removing the lid. Fluff the rice gently with a fork.

Step 12

Garnish with the reserved caramelized onions and serve hot with raita or a side salad.

Nutrition Facts

Serving size	(3574.8g)

Amount per serving	% Daily Value*
Calories	3586.4

Total Fat 168.4g	0%
Saturated Fat 39.7g	0%
Polyunsaturated Fat 0.2g
Cholesterol 874.8mg	0%
Sodium 7166.4mg	0%
Total Carbohydrate 238.4g	0%
Dietary Fiber 36.0g	0%
Total Sugars 53.8g
Protein 285.8g	0%

Vitamin D 189.8IU	0%
Calcium 1360.5mg	0%
Iron 33.1mg	0%
Potassium 6009.6mg	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: 42.0%

Protein: 31.6%

Carbs: 26.4%