Chicken Briyani
Pair with mint yogurt raita, papad, and a side of mango chutney for a complete meal. Enjoy!
Recipe - ShopRite of Wharton
Chicken Briyani
Prep Time25 Minutes
Servings5
Cook Time45 Minutes
Ingredients
2 lbs boneless chicken thighs, cut into bite-sized pieces
1 cup plain yogurt
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
1 tsp ground cumin
1 tsp coriander powder
1 tsp salt
Juice of ½ lemon
2 cups basmati rice
8 cups water
2 bay leaves
4 green cardamom pods
4 cloves
1 cinnamon stick
1 tbsp salt
2 tbsp ghee or oil
2 large onions, thinly sliced
2 medium tomatoes, diced
2 green chilies, sliced
¼ cup chopped fresh cilantro
¼ cup chopped fresh mint
¼ tsp saffron threads soaked in 2 tbsp warm milk (optional)
Directions
Marinate the Chicken
- In a large bowl, combine yogurt, ginger paste, garlic paste, turmeric, chili powder, garam masala, cumin, coriander, salt, and lemon juice.
- Add the chicken and coat well.
- Cover and refrigerate for at least 30 minutes (or up to overnight).
Cook the Rice
- Rinse the basmati rice until the water runs clear.
- Bring 8 cups of water to a boil. Add bay leaves, cardamom, cloves, cinnamon, and salt.
- Add the rice and cook until about 70% done, about 5 to 6 minutes.
- Drain and set aside.
Prepare the Chicken
- Heat ghee in a large heavy-bottomed pot or Dutch oven.
- Add sliced onions and cook until golden brown.
- Remove half the onions and reserve for garnish.
- Add tomatoes and green chilies to the pot and cook for 3 to 4 minutes.
- Add the marinated chicken and cook for 10 to 12 minutes until partially cooked.
Layer the Biryani
- Spread half of the rice over the chicken mixture.
- Sprinkle half of the cilantro, mint, and reserved onions.
- Add the remaining rice.
- Top with the remaining herbs, onions, and saffron milk.
Steam
- Cover the pot tightly with a lid. Cook on low heat for 20 minutes.
- Turn off the heat and let rest for 10 minutes before opening.
Serve
- Gently fluff the biryani with a fork.
- Serve hot with cucumber raita, plain yogurt, or a fresh salad.
25 minutes
Prep Time
45 minutes
Cook Time
5
Servings
Directions
Marinate the Chicken
- In a large bowl, combine yogurt, ginger paste, garlic paste, turmeric, chili powder, garam masala, cumin, coriander, salt, and lemon juice.
- Add the chicken and coat well.
- Cover and refrigerate for at least 30 minutes (or up to overnight).
Cook the Rice
- Rinse the basmati rice until the water runs clear.
- Bring 8 cups of water to a boil. Add bay leaves, cardamom, cloves, cinnamon, and salt.
- Add the rice and cook until about 70% done, about 5 to 6 minutes.
- Drain and set aside.
Prepare the Chicken
- Heat ghee in a large heavy-bottomed pot or Dutch oven.
- Add sliced onions and cook until golden brown.
- Remove half the onions and reserve for garnish.
- Add tomatoes and green chilies to the pot and cook for 3 to 4 minutes.
- Add the marinated chicken and cook for 10 to 12 minutes until partially cooked.
Layer the Biryani
- Spread half of the rice over the chicken mixture.
- Sprinkle half of the cilantro, mint, and reserved onions.
- Add the remaining rice.
- Top with the remaining herbs, onions, and saffron milk.
Steam
- Cover the pot tightly with a lid. Cook on low heat for 20 minutes.
- Turn off the heat and let rest for 10 minutes before opening.
Serve
- Gently fluff the biryani with a fork.
- Serve hot with cucumber raita, plain yogurt, or a fresh salad.
