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Biryani (Chicken)

Name: Biryani (Chicken)
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups Basmati rice; 500 g Chicken thigh; 2 Onions; 4 tbsp Oil & ghee; 0.5 cup Plain yogurt; 2 tbsp Ginger-garlic paste; 1 tbsp Kashmiri chili powder; 0.5 tsp Turmeric; 1 tsp Garam masala; 1 tbsp Biryani masala; 1 tsp Salt; 1 handful Whole spices; 1 tbsp Salt; 1 pinch Saffron; 1 handful Cilantro & mint; 2 tbsp Ghee or butter

India's celebrated layered rice dish — yogurt-and-spice marinated chicken and 70%-cooked basmati layered with saffron, fried onions, and herbs, then sealed and steamed low (dum). A fragrant, festive one-pot.

Ingredients

4servings

Basmati rice · soaked 30 min2 cups
Chicken thigh · bite-size500 g
Onions · sliced, fried crisp (birista)2
Oil & ghee4 tbsp
Chicken marinade
Plain yogurt0.5 cup
Ginger-garlic paste2 tbsp
Kashmiri chili powder1 tbsp
Turmeric0.5 tsp
Garam masala1 tsp
Biryani masala · or cumin + coriander1 tbsp
Salt1 tsp
For the rice
Whole spices · clove, cardamom, cinnamon, bay1 handful
Salt1 tbsp
Layering
Saffron · steeped in 3 tbsp warm milk1 pinch
Cilantro & mint · chopped1 handful
Ghee or butter2 tbsp

Steps

Marinate the chicken at least 1 hour (ideally overnight). Fry the sliced onions in oil until crisp and golden (birista); set aside.
⏲ 60 min
Parboil the basmati to about 70% in boiling water with the whole spices and salt; drain. Don't cook it through.
⏲ 8 min
In a heavy pot, lay the marinated chicken on the bottom and cook it down in its marinade.
⏲ 7 min
Layer the parboiled rice on top and scatter over the saffron milk, fried onions, cilantro, mint, and ghee.
⏲ 3 min
Seal the lid tightly (dough-seal if you can) and cook on very low heat 25-30 minutes — the 'dum' method.
⏲ 30 min
Rest 10 minutes off the heat, then gently fold the chicken and rice together and serve with raita.
⏲ 10 min

Tips & Variations

Variations

Mutton biryani: Use lamb instead of chicken and cook longer.
Veg biryani: Vegetables and paneer instead of meat.
Egg biryani: Add boiled eggs.
Quick one-pot: Skip the layering and cook it all in one pot.

Tips

Basmati is the rice — long and non-sticky. Parboil to 70% and let the dum finish it.
Fried onions (birista) are key to the sweetness and aroma — be generous.
Saffron milk for color and scent; a yogurt marinade tenderizes the meat.
Low heat + a sealed lid (dum) is the secret — it steams and traps the aroma. Never high heat.
Rest 10 minutes, then fold gently so the grains stay intact.

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