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Easy Chicken Biryani

Layers of yogurt-marinated spiced chicken and saffron basmati rice steamed with fried onions, mint, and cilantro.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: Indian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds bone-in halal chicken pieces
  • ½ cup plain yogurt
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon lemon juice
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • 2 teaspoons red chili powder
  • 1½ tablespoons biryani masala
  • 3 large onions thinly sliced
  • ¼ cup oil or ghee
  • 1 tomato chopped
  • ½ cup chopped fresh mint
  • ½ cup chopped fresh cilantro
  • 2 cups basmati rice soaked 30 minutes
  • 8 cups water
  • 1 tablespoon salt for the rice water
  • 4 green cardamom pods
  • 4 cloves
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 teaspoon cumin seeds
  • 1 pinch saffron soaked in ¼ cup warm milk

Equipment

  • Large heavy-bottomed pot with tight lid
  • Large pot (for parboiling rice)
  • Colander
  • Aluminum foil (for sealing the lid)

Method
 

  1. Step 1: Marinate the chicken with the yogurt and spices for at least 1 hour.
  2. Step 2: Fry the onions until deep golden and reserve half.
  3. Tip: Brown them slowly.
  4. Step 3: Cook the chicken and tomato until tender and add half the herbs.
  5. Step 4: Parboil the rice with the whole spices for 6 to 7 minutes until 70 percent cooked.
  6. Step 5: Layer the rice over the chicken with the reserved onions, herbs, and saffron milk.
  7. Step 6: Seal and steam on the lowest heat for 25 minutes, then rest 10 minutes.
  8. Tip: Do not lift the lid while steaming.

Notes

Calories are an estimate per serving.
Use halal-certified chicken.