Best Chicken Biryani

With layers of fragrant, spiced rice and succulent marinated chicken, this chicken biryani is a symphony of flavors and textures in every bite.

Chicken Biryani is a delicious savory rice dish that is loaded with spicy marinated chicken, caramelized onions, and flavorful saffron rice. For my Biryani, I simplify the order of operations, while retaining the traditional layered approach to assembling it.

Course Entree

Cuisine Indian

Level Intermediate

Main Ingredient Poultry, Rice

Diet Gluten-Free, Low Sugar

Prep Time 30

Cook Time 1

Marinating 1

Total Time 2 30

Servings servings

Calories 444kcal

Equipment

Ingredients

for chicken

1 tablespoon vegetable oil
10 grams garlic (grated)
10 grams ginger (grated)
1 serrano chili pepper (to taste, minced)
5 grams mint (finely chopped)
10 grams cilantro (finely chopped)
1 tablespoon garam masala
½ teaspoon ground cinnamon
1 teaspoon salt
900 grams bone-in skin-on chicken thighs (or drumsticks)

for rice

6 cups water
2 ½ teaspoons salt
5 pods green cardamom (smashed)
1 teaspoon cumin seeds
1 bay leaf
360 grams basmati rice (~2 cups)

for onions

2 tablespoons ghee
2 medium onions (sliced thin)

for Biryani

1 cup reserved boiling liquid (from rice)
½ teaspoon saffron threads
cilantro (for garnish)

Grams + US Cups - US Standard

Instructions

To marinate the chicken for the biryani, combine the 1 tablespoon vegetable oil, 10 grams garlic, 10 grams ginger, 1 serrano chili pepper, 5 grams mint, 10 grams cilantro, 1 tablespoon garam masala, ½ teaspoon ground cinnamon and 1 teaspoon salt in a large bowl and stir together. Add the 900 grams bone-in skin-on chicken thighs and toss together, making sure the chicken is thoroughly coated in the marinade. Allow the chicken to marinate for at least 1 hour or up to overnight.
1 tablespoon vegetable oil, 10 grams garlic, 10 grams ginger, 1 serrano chili pepper, 5 grams mint, 10 grams cilantro, 1 tablespoon garam masala, ½ teaspoon ground cinnamon, 1 teaspoon salt, 900 grams bone-in skin-on chicken thighs
In a pot wide enough to hold the chicken in a single layer, add the 2 tablespoons ghee and 2 medium onions and sauté the onions until they are well caramelized (15-20 minutes). Transfer the caramelized onions to a bowl and set aside.
2 tablespoons ghee, 2 medium onions
While the onions caramelize, prepare the 360 grams basmati rice by washing in a strainer under cold running water until the water runs clear.
360 grams basmati rice
To par-boil the rice, add the 6 cups water, 2 ½ teaspoons salt, 5 pods green cardamom, 1 teaspoon cumin seeds and 1 bay leaf to a pot and bring to a boil. Add the rice and boil for 7 minutes. Drain the rice, reserving 1 cup of the liquid.
6 cups water, 2 ½ teaspoons salt, 5 pods green cardamom, 1 teaspoon cumin seeds, 1 bay leaf
In the pot you caramelized the onions in, add the chicken in a single layer, skin-side down. Fry until golden brown on one side (about 5 minutes). Flip the chicken over and fry the other side until golden brown. Transfer the chicken back to the bowl you marinated it in.
To assemble the biryani, add the ½ teaspoon saffron threads to the rice and toss to distribute evenly. Add half the rice mixture to the bottom of the pot you browned the chicken in.
½ teaspoon saffron threads
Top the rice with the chicken in a single layer.
Top the chicken with an even layer of caramelized onions.
Finish putting together the Biryani by adding the rest of the rice in an even layer. Add 1 cup reserved boiling liquid from the rice. Cover the pot with a lid and put the pot on the stove over medium heat and set the timer for 20 minutes. When you can see steam escaping from under the lid, turn down the heat to low and continue cooking until the timer goes off and then turn off the heat.
1 cup reserved boiling liquid
Without opening the lid, set the timer for another 10 minutes to steam the biryani.
Mix the Chicken Biryani together and then transfer to a serving platter. Garnish with fresh cilantro and serve.

Nutrition