Chicken Biryani

Named from a Persian root for roasted or fried fare, biryani became a celebration rice across the Indian subcontinent. Here bone-in chicken marinates in yogurt and aromatics, then layers with basmati, mint, and warm whole spices.

Serves 4

Estimate for one serving

• 620 cal
• 32g protein
• 68g carbs
• 24g fat
• 3.5g fiber

Every recipe here is free to read.

Ingredients

• 2 cups basmati rice
• 1.5 lbs bone-in chicken thighs
• 1 cup plain yogurt
• 6 garlic cloves
• 2-inch piece fresh ginger
• 2 large yellow onion
• 1 medium tomato
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint leaves
• 1/3 cup ghee or vegetable oil
• 6 whole green cardamom pods
• 6 whole cloves
• 1 (3-inch) cinnamon stick
• 2 bay leaves
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp chili powder
• 2 tsp garam masala
• 2 tsp salt
• 1/4 tsp saffron threads
• 2 tbsp warm milk
• 3.5 cups water

Instructions

1. 1Rinse the basmati rice in cold water until the water runs clear, then soak in fresh water for 30 minutes. Drain well and set aside.
2. 2In a blender or food processor, combine garlic cloves, ginger, half of one onion, tomato, half the cilantro, and half the mint. Blend into a smooth paste.
3. 3Cut the chicken thighs into 2-3 pieces each. In a large bowl, mix the chicken with yogurt, the blended paste, salt, turmeric, chili powder, and garam masala. Marinate for at least 30 minutes (or up to 4 hours in the fridge).
4. 4Thinly slice the remaining onions. Heat ghee or oil in a large heavy-bottomed pot or Dutch oven over medium heat.
5. 5Add the sliced onions and fry until deep golden brown and crispy, about 12-15 minutes. Remove half the onions to a plate for later garnish.
6. 6To the remaining onions in the pot, add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaves. Fry for 30 seconds until fragrant.
7. 7Add the marinated chicken and cook on medium-high heat for 8-10 minutes, stirring often, until the chicken is no longer pink and the marinade thickens.
8. 8Add the drained rice to the pot and gently stir to coat with the sauce. Pour in water, add remaining salt and garam masala. Bring to a boil.
9. 9Reduce heat to low, cover tightly, and simmer for 20-25 minutes until the rice is tender and liquid is absorbed. Do not stir during cooking.
10. 10Meanwhile, soak saffron threads in warm milk for 5 minutes. When rice is done, drizzle the saffron milk over the top.
11. 11Remove from heat and let rest covered for 10 minutes. Gently fluff the rice with a fork, mixing in the remaining cilantro, mint, and reserved fried onions.
12. 12Serve hot with raita or boiled eggs if desired.