Chicken Biryani
Fragrant long-grain rice grains flecked with saffron, layered over richly spiced, tender marinated chicken and finished with a quick low-heat steam for light, separated rice and succulent meat. The result balances fragrant whole spices, tangy yogurt, caramelized onions and a bright splash of herbs.
Use plain yogurt, ghee or neutral oil depending on preference; swap chicken for lamb or a mix of vegetables for a vegetarian version. Toast whole spices briefly for deeper flavor, and par-cook the rice to preserve individual grains when steaming. Saffron adds color and perfume but turmeric can be used if saffron is unavailable.
Serve with cooling cucumber raita, a crisp salad or pickles for contrast; biryani works well for weeknight dinners and special gatherings since it can be prepared ahead and reheated gently. Store leftovers chilled up to 3 days or freeze portions for up to 1 month.
How to Make It
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1
Marinate the chicken: Combine yogurt, half the salt, ground coriander, ground cumin, turmeric, red chili powder, grated ginger, minced garlic, lemon juice and half the chopped cilantro and mint in a bowl. Add the chicken, mix to coat, cover and let sit 15–30 minutes (or refrigerate up to 2 hours).
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2
Rinse the rice: Rinse basmati rice under cold water until water runs clear. Soak rice in cold water for 20 minutes, then drain.
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3
Toast whole spices: Heat 1 tbsp ghee in a large heavy-bottomed pot or Dutch oven over medium heat. Add whole garam masala (cinnamon, cardamom, cloves, bay leaf) and toast 30–45 seconds until fragrant.
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4
Caramelize onion and sear chicken: Add sliced onion to the pot with remaining oil and 1 tbsp ghee; cook, stirring, until deep golden brown (8–10 minutes). Remove half the onions for garnish. Increase heat to medium-high, add marinated chicken pieces and sear 2–3 minutes per side until lightly browned but not fully cooked. Remove chicken and set aside.
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5
Cook the tomato masala: Reduce heat to medium, add chopped tomato to the pot and cook 3–4 minutes until softened. Add the seared chicken back to the pot, spooning some masala over pieces. Cover and simmer 8–10 minutes until chicken is nearly cooked through.
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6
Par-cook the rice: In a separate large saucepan, bring water to a boil with remaining salt. Add drained rice and cook uncovered for 5–6 minutes until grains are about 70% done and still slightly firm in the center. Drain rice in a sieve.
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7
Layer rice and chicken: Reduce heat under the chicken pot to low. Sprinkle half the chopped cilantro and mint over the chicken. Spread the par-cooked rice evenly on top of the chicken. Drizzle saffron-infused milk and remaining ghee over the rice. Scatter reserved fried shallots and toasted cashews if using.
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8
Dum steam: Cover the pot tightly with a heavy lid (seal rim with dough or a clean kitchen towel tucked under the lid if available). Cook on the lowest heat possible for 18–22 minutes to steam the biryani and finish cooking the chicken.
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9
Rest and finish: Turn off heat and let the pot sit, covered, for 10 minutes. Remove lid, gently fluff rice from the edges to the center with a fork, mixing some rice and chicken layers but keeping grains separate.
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10
Serve: Spoon biryani onto plates, garnish with reserved cilantro, mint and extra fried shallots. Serve with cucumber raita, lemon wedges and pickles.
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