Best Chicken Biryani
Chicken Biryani is a delicious savory rice dish that is loaded with spicy marinated chicken, caramelized onions, and flavorful saffron rice. For my Biryani, I simplify the order of operations, while retaining the traditional layered approach to assembling it.
8 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 444 kcal | Sugar | 1 g |
| Carbs | 41 g | Cholesterol | 103 mg |
| Protein | 20 g | Sodium | 1107 mg |
| Fat | 22 g | Fiber | 2 g |
| Sugar | 1 g | ||
| Cholesterol | 103 mg | ||
| Sodium | 1107 mg | ||
| Fiber | 2 g |
Prep Time: 30 min Cook Time: 60 min Total Time: 150 min
Ingredients
1 tablespoon vegetable oil
10 grams garlic (grated)
10 grams ginger (grated)
1 serrano chili pepper (to taste, minced)
5 grams mint (finely chopped)
10 grams cilantro (finely chopped)
1 tablespoon garam masala
1/2 teaspoon ground cinnamon
1 teaspoon salt
900 grams bone-in skin-on chicken thighs (or drumsticks)
6 cups water
2 1/2 teaspoons salt
5 pods green cardamom (smashed)
1 teaspoon cumin seeds
1 bay leaf
360 grams basmati rice (~2 cups)
2 tablespoons ghee
2 medium onions (sliced thin)
1 cup reserved boiling liquid (from rice)
1/2 teaspoon saffron threads
cilantro (for garnish)
Instructions
Marinate chicken.
To marinate the chicken for the biryani, combine the 1 tablespoon vegetable oil, 10 grams garlic, 10 grams ginger, 1 serrano chili pepper, 5 grams mint, 10 grams cilantro, 1 tablespoon garam masala, 1/2 teaspoon ground cinnamon and 1 teaspoon salt in a large bowl and stir together. Add the 900 grams bone-in skin-on chicken thighs and toss together, making sure the chicken is thoroughly coated in the marinade. Allow the chicken to marinate for at least 1 hour or up to overnight.
Caramelize onions in ghee.
In a pot wide enough to hold the chicken in a single layer, add the 2 tablespoons ghee and 2 medium onions and sauté the onions until they are well caramelized (15-20 minutes). Transfer the caramelized onions to a bowl and set aside.
Wash rice.
While the onions caramelize, prepare the 360 grams basmati rice by washing in a strainer under cold running water until the water runs clear.
Par-boil rice with spices.
To par-boil the rice, add the 6 cups water, 2 1/2 teaspoons salt, 5 pods green cardamom, 1 teaspoon cumin seeds and 1 bay leaf to a pot and bring to a boil. Add the rice and boil for 7 minutes. Drain the rice, reserving 1 cup of the liquid.
Fry chicken.
In the pot you caramelized the onions in, add the chicken in a single layer, skin-side down. Fry until golden brown on one side (about 5 minutes). Flip the chicken over and fry the other side until golden brown. Transfer the chicken back to the bowl you marinated it in.
Season rice and add to pot.
To assemble the biryani, add the 1/2 teaspoon saffron threads to the rice and toss to distribute evenly. Add half the rice mixture to the bottom of the pot you browned the chicken in.
Add chicken.
Top the rice with the chicken in a single layer.
Add onions.
Top the chicken with an even layer of caramelized onions.
Top with remaining rice and add water. Cook.
Finish putting together the Biryani by adding the rest of the rice in an even layer. Add 1 cup reserved boiling liquid from the rice. Cover the pot with a lid and put the pot on the stove over medium heat and set the timer for 20 minutes. When you can see steam escaping from under the lid, turn down the heat to low and continue cooking until the timer goes off and then turn off the heat.
Let sit for 10 minutes.
Without opening the lid, set the timer for another 10 minutes to steam the biryani.
Mix the Biryani together and serve.
Mix the Chicken Biryani together and then transfer to a serving platter. Garnish with fresh cilantro and serve.