Indian Chicken Biryani
Fragrant one pot biryani with basmati rice, spiced chicken thighs, saffron, mint, and cilantro.
Equipment
- Large heavy pot with lid
- Wooden spoon
- Fine Mesh Strainer
- Cutting board
Ingredients
Main Ingredients
- 2 cup basmati rice rinsed and soaked 30 minutes, then drained
- 1 lb boneless skinless chicken thighs cut into bite size pieces
- 1 large onion thinly sliced
- 2 tomatoes chopped
- ¼ cup vegetable oil
- 2 tbsp ginger garlic paste
- ½ cup plain whole milk yogurt
- ¼ cup fresh cilantro chopped, divided
- ¼ cup fresh mint leaves chopped, divided
- 1 lemon juiced
- 2 tbsp biryani masala
- 1 tsp ground turmeric
- 1 tsp red chili powder
- 3 cup water
- 1 ½ tsp kosher salt
- 2 bay leaves
- 4 green cardamom pods
- 4 whole cloves
- 1 cinnamon stick about 1 inch
- 1 pinch saffron strands soaked in 2 tablespoons warm milk
Instructions
Cooking
- Prep the rice. Rinse the basmati until the water runs clear, soak for 30 minutes, and drain.
- Build the base. Bloom the whole spices in hot oil for 1 minute, then cook the onion for 8 to 10 minutes until deep golden and stir in the ginger garlic paste.
- Cook the chicken. Brown the chicken for 5 to 6 minutes, then stir in the turmeric, chili powder, and biryani masala for 1 to 2 minutes.
- Make the gravy. Add the tomatoes, yogurt, half the herbs, and lemon juice and cook for 6 to 8 minutes until the oil separates.
- Add the rice. Spread the rice on top, pour in the water, add the salt, bring to a boil, then cover and simmer on low for 20 minutes.
- Rest and finish. Drizzle the saffron milk over the rice, rest covered off the heat for 10 minutes, then loosen and top with the remaining herbs.
Notes
Substitutions: Use garam masala with a pinch of cumin if you have no biryani masala, and chicken breast if you prefer white meat.
Tips: Check that the chicken reaches 165 degrees F and keep the lid tight while the rice steams.
Storage: Cool within 1 hour, refrigerate for up to 3 days, or freeze for up to 2 months.