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.
Equipment
- Large Dutch oven
- Large pot
- Mixing bowl
- Fine strainer
- Kitchen towel
Ingredients
Chicken Marinade
- 2 lb bone-in chicken thighs skin removed
- 1 cup plain yogurt
- 6 cloves garlic minced
- 2 tbsp fresh ginger grated
- 2 tbsp biryani masala
- 1 tsp ground turmeric
- 2 tsp kosher salt divided
Rice and Layers
- 2 cups aged basmati rice rinsed and soaked 30 minutes
- 8 cups water for boiling rice
- 3 large yellow onions thinly sliced
- 1/2 cup neutral oil or ghee
- 1 cup mint and cilantro leaves loosely packed
- 1/4 cup warm milk with a pinch of saffron
Instructions
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.
Notes
- Keep the rice firm before layering.
- A heavy pot prevents scorching.
- Do not vigorously stir the finished biryani.
Nutrition
Calories: 680kcalCarbohydrates: 65gProtein: 38gFat: 29gSaturated Fat: 8gCholesterol: 145mgSodium: 980mgFiber: 3gSugar: 7g