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Chicken Biryani

A showstopping South Asian one-pot rice dish where spiced, marinated chicken and fragrant basmati rice are layered and slow-cooked together by the dum method, infusing every grain with saffron, warm spices, and caramelized onion.

105 minHardServes 6620 cal/serving

IndianDinnerStovetop and OvenHigh ProteinHigh FiberGluten-FreeNut-FreePork-Free

Ingredients

  • 3 lbs bone-in, skin-on chicken pieces, scored
  • 2 cups basmati rice, soaked 30 min
  • 1/2 cup plain whole-milk yogurt
  • 2 yellow onion, thinly sliced
  • 6 garlic cloves, minced
  • 2 tsp fresh ginger, grated
  • 1/4 tsp saffron threads, soaked in warm milk
  • 3 tbsp whole milk (for saffron), warm
  • 4 tbsp ghee or clarified butter
  • 1 set whole spices (2 bay leaves, 4 cloves, 2 cardamom, 1-in cinnamon)
  • 2 tsp biryani masala or garam masala
  • 1 tsp Kashmiri chili powder or mild paprika
  • 2 tsp salt
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. 1

    Marinate 3 lbs scored bone-in, skin-on chicken pieces in 1/2 cup plain whole-milk yogurt, 6 minced garlic cloves, 2 tsp grated fresh ginger, 2 tsp biryani masala or garam masala, 1 tsp Kashmiri chili powder or mild paprika, and 1 tsp of 2 tsp salt. Refrigerate for at least 1 hour, or overnight.

  2. 2

    Steep 1/4 tsp saffron threads in 3 tbsp warm whole milk (for saffron) for 15 minutes.

  3. 3

    In a large heavy-bottomed pot with a tight lid, melt 2 tbsp of 4 tbsp ghee or clarified butter over medium heat. Add 2 thinly sliced yellow onion and cook, stirring often, for 15-18 minutes until deep golden brown and crispy. Remove half the onions and set aside for garnish.

  4. 4

    Increase heat to medium-high. Add 1 set whole spices (2 bay leaves, 4 cloves, 2 cardamom, 1-in cinnamon) to the pot and sizzle for 30 seconds. Add marinated chicken pieces in a single layer. Sear for 4-5 minutes per side until browned.

  5. 5

    While chicken sears, par-cook 2 cups soaked 30 min basmati rice: bring a large pot of generously salted water to a boil, add the drained rice, and cook for 6 minutes. Drain immediately - the rice should be about 70% cooked.

  6. 6

    Spread the par-cooked rice over the chicken in an even layer. Drizzle the saffron milk over the rice. Scatter 1/4 cup fresh mint leaves and 1/4 cup chopped fresh cilantro on top. Drizzle with remaining 4 tbsp ghee or clarified butter.

  7. 7

    Cover the pot tightly (seal the lid with foil if it is not tight-fitting). Cook over low heat for 20-25 minutes (dum cooking). The steam will finish cooking the rice and chicken together.

  8. 8

    Remove from heat and let rest, covered, for 10 minutes. Uncover and check that chicken pieces reach an internal temperature of 165°F (74°C). Fluff the rice gently with a fork.

  9. 9

    Serve topped with the reserved crispy onion.

Questions

Can I make Chicken Biryani dairy-free?

Yes. The dairy in this entry is 1/2 cup plain whole-milk yogurt, 3 tbsp whole milk (for saffron), warm, 4 tbsp ghee or clarified butter. Swap the yogurt for an unsweetened coconut or soy yogurt; the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Chicken Biryani keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Chicken Biryani?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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