Indian · hard

Chicken Biryani

Name: Chicken Biryani
Total time: 75 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 lbs Bone-In Chicken Thighs; 2 cups Basmati Rice; 1/2 cup Plain Yogurt (Dahi); 3 large Yellow Onions; 2 tbsp Ghee; 2 tbsp Ginger-Garlic Paste; 2 tbsp Biryani Masala; 1/4 tsp Saffron Threads; 1/4 cup Fresh Mint Leaves; 3 tbsp Vegetable Oil; 2 Bay Leaves

Fragrant layered rice dish with spiced chicken, saffron, and caramelized onions. A celebratory one-pot meal worth the effort.

1 hr 15 min
Total: 6
Serves: $20.50
Est. cost: 520
Cal/serving

Dietary, as tagged

Gluten-free
Halal

Parent noteReduce chili powder to half. The saffron rice and tender chicken are usually a hit. Serve the raita on the side for dipping.

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Bone-In Chicken Thighs2 lbs
Basmati Rice2 cups
Plain Yogurt (Dahi)1/2 cup
Yellow Onions3 large
Ghee2 tbsp
Ginger-Garlic Paste2 tbsp
Biryani Masala2 tbsp
Saffron Threads1/4 tsp
Fresh Mint Leaves1/4 cup
Vegetable Oil3 tbsp
Bay Leaves2

Method

01
Marinate chicken pieces in dahi (yogurt), ginger-garlic paste, biryani masala, turmeric, chili powder, and salt for at least 30 minutes.
02
Soak basmati rice for 20 minutes, then parboil in salted water with whole spices (bay leaf, cardamom, cloves) until 70% cooked. Drain.
03
Slice onions thinly and fry in oil until deep golden brown and crispy. Remove half for garnish. Add marinated chicken to the pot and cook for 10 minutes.
04
Layer parboiled rice over the chicken. Drizzle saffron milk, dot with ghee, and scatter fried onions and mint leaves on top.
05
Seal the pot tightly with foil and a lid. Cook on the lowest heat for 25 minutes (dum). Do not open during cooking.
06
Gently fluff layers with a fork. Serve with raita and a squeeze of lemon.

520
Calories: 32g
Protein: 58g
Carbs: 16g
Fat