Chicken Biryani

Chicken Biryani

Chicken Biryani

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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Indian
Diet Low Calorie, Low Fat
Servings 6
Calories 478 kcal


zavor noir Sauté Pan
1 Sauté Pan with induction cooktop
zavor noir Dutch Oven
1 Dutch Oven with induction cooktop
zavor noir Saucepan
1 Saucepan with induction cooktop


  • 2 large onions sliced
  • ½ cup vegetable oil

For the Chicken:

  • pounds Chicken Thighs or Drumsticks or both, bone-in and skinless
  • ¾ cup plain yogurt
  • ¼ cup tomato puree
  • ¼ cup vegetable oil
  • ½ tablespoon ginger minced
  • ½ tablespoon garlic minced
  • 1 teaspoon paprika
  • 1 teaspoon cayenne powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 2 tablespoon fried onions
  • teaspoon salt
  • 1 cup mint leaves chopped
  • 1 cup cilantro chopped
  • tablespoons butter melted

For the Saffron Milk:

  • 2 tablespoon milk
  • 10-15 saffron strands

For the Rice:

  • 2 cups basmati rice
  • 6 cups water
  • 2 tablespoon salt
  • 1 bay leaf
  • 5-6 whole cloves
  • 2-3 cardamom pods


  • Pat the onions dry and leave them out on a paper towel for 15-20 minutes to dry them out more. Heat the ½ cup vegetable oil in a pan over medium heat and add the onions. Fry the onions for 15 minutes till they are a deep golden brown, without burning them.
  • Drain the onions out onto a paper towel and set aside.
  • Combine the yogurt, tomato puree, vegetable oil, ginger, garlic, paprika, cayenne, turmeric, garam masala, 2 tablespoons of the fried onions, and salt in a Ziplock bag. Add the chicken pieces and marinate in the refrigerator for at least two hours, preferably overnight.
  • In a large stockpot, prepare the rice. Bring 6 cups of water to a roaring boil and add salt, whole spices, and the basmati rice. Cook for 5 minutes and drain, leaving the whole spices in the rice. The rice should be only partially cooked and still raw in the middle. Check doneness by pressing a grain of rice between two fingers.
  • While the rice is cooking, heat the milk in a small saucepan or in the microwave. Move to a heat-safe bowl and add the saffron strands. Stir and, using the back of the spoon, rub the strands slightly to extract more flavor and color.
  • Heat a wide sauté pan over medium heat and add the chicken with all the marinade. Cook for 4 minutes on one side, then flip the chicken pieces. Cover and cook for another 3 minutes. When time is up, turn off the heat.
  • Sprinkle half the fried onions all over the chicken, and then sprinkle all the chopped cilantro and mint on top.
  • Layer the rice on top of the chicken and then drizzle saffron milk and melted butter all over the rice. Cover and cook on low heat for 20 minutes.
  • Once the biryani is cooked, move the pan off the hot burner and let it rest for 5-10 minutes.
  • Garnish with the remaining fried onions. Scoop to serve, making sure to get all the layers.


Calories: 478kcalCarbohydrates: 59gProtein: 21gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 70mgSodium: 2937mgPotassium: 470mgFiber: 3gSugar: 4gVitamin A: 1093IUVitamin C: 9mgCalcium: 116mgIron: 2mg
Food Group Meat & Poultry
Keyword Healthy
Cooking Method Sauteing, Simmering
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