Chicken Biryani
Golden basmati rice layered with marinated chicken, fried onions and warm whole spices, steamed until every grain is fragrant.
Prep
35 min
Cook
55 min
Total
90 min
Serves
4
Per serving
620 kcal
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Instructions
Step 1: Marinate the chicken with yoghurt, ginger-garlic paste, chilli powder, turmeric and salt. Rest for at least 30 minutes.
Step 2: Soak the basmati rice in cold water for 20 minutes, then drain.
Step 3: Fry the sliced onions in ghee until deep golden. Set half aside for layering.
Step 4: Cook the marinated chicken with the remaining onions until the oil separates, about 15 minutes.
Step 5: Boil the rice with whole spices until 70 percent cooked, then drain.
Step 6: Layer the rice over the chicken, scatter fried onions, mint and saffron milk on top.
Step 7: Cover tightly and steam on low heat for 20 minutes. Rest 10 minutes before opening.
Step 8: Fluff gently from the edges and serve with raita.
Ingredients
Quantities update automatically for 4 servings.
- 800 gChicken thighs — bone-in, cut into pieces
- 500 gBasmati rice — soaked 20 minutes
- 200 gPlain yoghurt
- 3 mediumOnion — thinly sliced
- 2 tbspGinger garlic paste
- 4 tbspGhee
- 2 tspGaram masala
- 1 pinchSaffron — soaked in warm milk
- 15 gFresh mint — roughly torn
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 620 kcal
- Protein
- 38 g
- Carbohydrates
- 68 g
- Fat
- 20 g
- Saturated fat
- 7 g
- Fibre
- 3.5 g
- Sugar
- 6 g
- Sodium
- 780 mg
These figures are estimates for general information only and are not medical or dietary advice.