Go Back
–+ servings
A single serving of chicken biryani is placed next to a skillet.
Print Recipe
No ratings yet

Chicken Biryani Recipe

A fragrant seasoned chicken and rice dish, conveniently made in one pot. Traditionally an Indian dish, this dinner can be served with your favorite vegetable and warmed Naan bread.
Prep Time20 minutes
Cook Time50 minutes
Marinade time2 hours 30 minutes
Course: Dinner
Cuisine: asian, Muslim
Servings: 6
Author: Kellie
Cost: $10

Equipment

  • 1 deep skillet or pot

Ingredients

For the Garam Masala Mix

  • .4 ounce Ground Cumin
  • .2 ounce Ground Coriander
  • .2 ounce .2 oz Ground Cardamom
  • .2 ounce Ground Black Pepper
  • .1 ounce Cinnamon
  • .05 ounce Ground Clove
  • .05 ounce Ground Nutmeg

For the Chicken

  • 2 lb chicken thighs boneless skinless
  • ½ cup plain yogurt – 4oz
  • 2 TBSP lemon juice
  • 4 garlic cloves chopped
  • 2 TBSP ginger chopped fine
  • 2 TBSP garam masala recipe above
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp kosher salt

For the Biryani

  • 3 cups basmati rice
  • 4 TBSP vegetable oil
  • 1 large yellow onion sliced thin
  • ½ cup mint leaves finely chopped
  • 2 jalapeño chopped with some seeds
  • ½ cup plain yogurt
  • 1 tsp chili powder
  • 3 tsp garam masala
  • 4 ½ cups water*
  • 1 ¼ tsp kosher salt
  • Garnish with chopped fresh cilantro

Instructions

  • In a small bowl mix all the spices together to make the garam masala. Set aside. These seasonings can last up to 2 months after being mixed.
  • In a bowl mix the marinade- yogurt, lemon juice, garlic, ginger, garam masala, paprika, turmeric and kosher salt. Mix this all together well.
  • Add the chicken and mix to coat. Cover and refrigerator for 2 hours or overnight.
  • Rinse the basmati rice 3 times and then soak for 30 minutes. Drain the water.
  • Heat the oil in a pot over medium heat then add the sliced onions and cook until beginning to caramelize but not burnt. (When the onions first start to caramelize, that’s when you know its ready for the chicken.)
  • Add the chicken and cook on each side for 5 minutes, this allows for a nice sear on both sides. Cover the pot and reduce to low heat and cook until the chicken is cooked through about 18-20 minutes.
  • Add the remaining yogurt, ½ the mint leaves, jalapeño, chili powder and garam masala to the pot and mix well. (if you want to make this less spicy, remove the seeds from the jalapeños before chopping. If you want it really spicy, leave the seeds in!)
  • Pour the drained rice over the chicken mixture and spread evenly.
  • Add the water and kosher salt, cover.
  • Cover and cook over medium heat until the rice is done, about 20 minutes. A bit more water might be needed to make sure the rice is cooked; this is added a ¼ cup at a time.
  • Let rest for about 10 minutes before topping with remaining chopped mint and chopped fresh cilantro.
  • Serve immediately.

Notes

Leftovers can be placed in an airtight container and refrigerated up to 3 additional days after cooking.

Nutrition

Calories: 743kcal | Carbohydrates: 85g | Protein: 35g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 1037mg | Potassium: 681mg | Fiber: 4g | Sugar: 3g | Vitamin A: 718IU | Vitamin C: 17mg | Calcium: 157mg | Iron: 4mg