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Chicken Biryani

A rich and aromatic Indian dish where tender chicken, marinated in a spiced yoghurt blend, is layered with partially cooked basmati rice and steamed to perfection. Crispy onions, saffron-infused water, and a touch of ghee elevate this dish, offering a symphony of flavors in every bite.
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients

  • Chicken Marinade
  • 2 tbsp sweet or standard paprika not smoked
  • 2 tsp ground coriander
  • 1 tbsp cumin powder
  • 1/8 tsp turmeric powder
  • 6 garlic cloves minced
  • 2 tsp garam masala
  • 2 tbsp neutral vegetable oil
  • 2/3 cup plain yoghurt
  • 2 tsp finely grated ginger
  • 1/4 tsp ground cinnamon
  • 1/2 tsp cayenne pepper adjust to taste
  • 1/2 tsp ground cardamom
  • 1/2 cup water
  • 1¾ tsp salt
  • 750 g chicken thighs skin-on and bone-in, halved along the bone
  • Parboiled Rice
  • 10 whole cloves
  • 5 dried bay leaves
  • 2 tbsp salt
  • 2¼ cups uncooked basmati rice
  • 6 green cardamom pods
  • 1 whole star anise
  • Crispy Onions
  • 2 medium yellow or brown onions halved and thinly sliced
  • 1 cup oil for deep frying
  • Saffron Mixture
  • 2 tbsp warm water
  • 1 tsp saffron threads
  • Biryani Assembly
  • 1 cup fresh cilantro chopped
  • ¼ cup melted ghee or unsalted butter
  • Garnish
  • Reserved crispy onions
  • Additional chopped coriander
  • Plain or minted yoghurt

Instructions

  • Combine the marinade ingredients in a large heavy-bottomed pot and thoroughly coat the chicken pieces. Let marinate for at least 20 minutes, or up to overnight.
  • To parboil the rice, bring 3 litres of water to a rolling boil. Stir in salt, cloves, bay leaves, cardamom pods, and star anise. Add the rice and boil for 4 minutes, until just undercooked. Drain immediately and set aside.
  • For the onions, heat oil in a deep saucepan over medium-high heat. Fry the sliced onions in batches for 3–4 minutes until golden and crisp, ensuring they do not burn. Transfer to a paper towel-lined plate.
  • Soak saffron threads in warm water and let steep for at least 10 minutes.
  • Place the marinated chicken pot on the stove over medium heat. Cover and cook for 5 minutes. Uncover, turn the chicken twice over another 5 minutes, then remove from heat. Position chicken pieces skin-side down, covering the base of the pot.
  • Layer with half of the crispy onions and half of the chopped coriander. Spread the parboiled rice evenly over the top, gently patting it flat. Drizzle the saffron water in an irregular pattern, then pour the melted ghee across the surface.
  • Cover with a lid and place over medium heat. Once steam escapes from the edges, reduce to low and cook for 25 minutes. Remove from heat and rest, covered, for 10 minutes.
  • To serve, use a large spoon to dig into the pot, scooping up layers of rice and chicken to showcase the varied textures and colors. Transfer to a serving dish and garnish with the remaining onions, coriander, and yoghurt on the side.

Notes

Use chicken thighs with skin and bone for the best results.
For a vegetarian variation, substitute with 8 cups of mixed vegetables.
For different proteins such as lamb or beef, adjust cooking time accordingly until tender.
Leftovers keep well in the refrigerator for 3–4 days or can be frozen.
Saffron powder may be used as a budget alternative—mix ½ tsp with the warm water.