Description
A traditional Indian Chicken Biryani recipe featuring marinated bone-in chicken cooked with aromatic spices and basmati rice, layered and slow-cooked to perfection on the stovetop. This flavorful one-pot dish combines fragrant herbs, spices, and a hint of saffron for an authentic and satisfying meal.
Ingredients
Scale
Chicken Marinade
- 1 ½ pounds bone-in chicken pieces (skinless)
- 1 cup plain yogurt
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 1/2 tablespoon ginger-garlic paste (half of 1 tablespoon)
Spices & Aromatics
- 1/2 teaspoon cumin seeds
- 4 whole cloves
- 2 green cardamom pods
- 1 bay leaf
- 1 small cinnamon stick
- 1 tablespoon ginger-garlic paste (remaining half)
- 2 medium onions, thinly sliced
- 2 tomatoes, chopped
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
Rice & Liquids
- 2 cups basmati rice (rinsed and soaked for 30 minutes)
- 3 ½ cups water
- 1/4 cup cooking oil or ghee
- Juice of 1/2 lemon
- Optional: saffron strands soaked in warm milk
Additional Spices
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
Instructions
- Marinate the Chicken: In a bowl, combine the bone-in chicken pieces with yogurt, turmeric powder, red chili powder, salt, and half of the ginger-garlic paste. Mix thoroughly to coat the chicken evenly. Let the mixture sit for at least 30 minutes to absorb the flavors.
- Prepare the Spice Tempering: Heat cooking oil or ghee in a large heavy-bottomed pot over medium heat. Add cumin seeds, whole cloves, green cardamom pods, bay leaf, and cinnamon stick. Sauté the spices until they release a fragrant aroma.
- Sauté Onions and Tomatoes: Add the thinly sliced onions to the pot and cook until they turn golden brown, stirring occasionally to prevent burning. Add the remaining ginger-garlic paste and sauté for an additional minute. Then add the chopped tomatoes and cook until the tomatoes soften and the mixture becomes saucy.
- Cook the Chicken: Add the marinated chicken to the pot, stirring to mix it with the onion and tomato base. Cook the chicken on medium heat for 10 to 12 minutes until it is mostly cooked through, stirring occasionally to prevent sticking.
- Add Herbs: Stir in chopped cilantro and mint leaves into the chicken mixture, infusing the dish with fresh herbal notes.
- Parboil the Rice: In a separate pot, bring 3 ½ cups of water to a boil with salt. Add the soaked basmati rice and cook for about 5 to 6 minutes, just until partially cooked (parboiled). Drain the rice thoroughly using a colander.
- Layer the Biryani: Spread the parboiled rice evenly over the chicken mixture in the heavy-bottomed pot. Drizzle the juice of half a lemon and the saffron strands soaked in warm milk (if using) on top of the rice layer to add aroma and color.
- Cook on Dum (Low Heat): Cover the pot tightly with a lid, ensuring no steam escapes. Reduce the heat to low and cook the biryani for 20 to 25 minutes. This slow cooking (dum) allows the rice to finish cooking and absorb the flavors from the chicken and spices.
- Rest and Serve: After turning off the heat, let the biryani rest for 10 minutes while covered. Gently fluff the biryani with a fork before serving to separate the grains and evenly distribute the chicken.
Notes
- For added richness and texture, fry extra onions until crispy and sprinkle them on top before sealing the pot for the final dum step.
- You can substitute boneless chicken if preferred, but bone-in chicken delivers more flavor and moisture.
- Serve the biryani with cooling raita or a fresh side salad to balance the spices.
