Chicken biryani is one of India’s most celebrated rice dishes, layering fragrant basmati with spiced marinated chicken, browned onions, herbs, and saffron.
This practical dum-style version par-cooks the rice, layers it over the chicken, and finishes everything together in a tightly covered pot.
Drain the rice while it is still firm. It finishes steaming in the sealed pot, and fully cooked rice will become soft.
Serving Suggestions
Serve with cucumber raita, sliced onion, lemon, or a simple tomato salad.
Recipe Notes
Marinate for at least one hour. Rest the sealed biryani for ten minutes after cooking before gently lifting the layers.
Classic Indian Chicken Biryani
Fragrant Indian basmati rice layered with spiced yogurt-marinated chicken, fried onions, herbs, and saffron.
Ingredients
Equipment
Method
Marinate and Fry:
- Combine the chicken, yogurt, garlic, ginger, biryani masala, turmeric, and half the salt. Refrigerate for at least 1 hour.
- Fry the onions in the oil until deep golden. Drain, reserving 3 tablespoons oil in the Dutch oven.
Par-Cook and Layer:
- Boil the soaked rice in the water with the remaining salt until about 70 percent cooked, 5 to 6 minutes. Drain.
- Spread the chicken and marinade in the Dutch oven. Add half the onions and herbs, then cover with rice. Top with remaining onions, herbs, and saffron milk.
Dum Cook:
- Cover tightly and cook over medium heat for 10 minutes, then low heat for 30 minutes until the chicken is cooked through.
- Rest covered for 10 minutes, then gently lift and serve the layers.
Nutrition
Notes
- Keep the rice firm before layering.
- A heavy pot prevents scorching.
- Do not vigorously stir the finished biryani.
