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Chicken Biryani

India · Asia

Chicken Biryani is one of the world's most celebrated rice dishes. Originating from the Mughal kitchens of India, it layers fragrant basmati rice with richly marinated chicken, fried onions, and fresh herbs. The slow-cooking technique (dum) seals in all the aromas, creating a dish that is as beautiful to look at as it is delicious to eat.

Prep Time

30 min

Cook Time

60 min

Servings

Difficulty

Hard

Ingredients

2 cups basmati rice
700g bone-in chicken pieces
1 cup plain yogurt
2 large onions, thinly sliced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons biryani spice mix
1 teaspoon turmeric
2 tomatoes, chopped
Fresh coriander and mint leaves
4 tablespoons vegetable oil or ghee
Salt to taste
Saffron strands soaked in 3 tablespoons warm milk

Instructions

1
Marinate the chicken in yogurt, garlic, ginger, biryani spice, turmeric, and salt. Leave for at least 2 hours or overnight in the fridge.
2
Fry the sliced onions in oil or ghee over medium heat until deep golden brown and crispy. Remove half and set aside for garnish.
3
Add the marinated chicken to the remaining onions and cook for 20 minutes until the chicken is cooked through and the sauce has thickened.
4
Wash and soak the basmati rice for 30 minutes. Parboil in salted boiling water for 5 minutes until 70% cooked. Drain.
5
In a heavy-bottomed pot, layer half the parboiled rice over the chicken, then scatter coriander, mint, and fried onions. Add remaining rice on top.
6
Drizzle the saffron milk over the top layer of rice.
7
Cover tightly with foil then the lid. Cook on the lowest heat for 25–30 minutes (dum cooking).
8
Gently mix the layers from the bottom when serving. Garnish with remaining fried onions.