Main Dishesbillyparisi5.0
Chicken Biryani Recipe
This Chicken Biryani Recipe has marinated chicken cooked with layers of rice, crispy onions, and herbs for an extremely flavorful Indian dish.
👥 6 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 45 min🔥 Cook: 55 min👤 Chef Billy Parisi📖 billyparisi
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pot
- dutch oven
- oven
- strainer
📝 Preparation Steps
1
Start by whisking together the hot finger pepper, finely minced garlic, finely minced ginger, yogurt, chili powder, turmeric, salt, garam masala, and lemon juice in a large bowl. Taste it to see if it needs any more seasoning. Set it to the side.
ground turmeric1 teaspoon
2
Remove the chicken skin from the chicken breast, thighs, and drums, and slice 2 to 3 ¼” to ½” deep incisions on each side.
3
Place the chicken into the bowl with the spice and yogurt mixture and mix thoroughly to combine. Cover the bowl with plastic wrap and marinate in the refrigerator for as little as ⏱️ 4 hours and up to ⏱️ 24 hours.
4
Add the ½ cup of oil to a large 10-quart Dutch oven pot and fry the onions over medium heat, occasionally stirring until they are brown and crispy, which takes about ⏱️ 15-18 minutes. Set them to the side on a paper towel to drain any excess. Turn the heat off under the pot.
5
Thoroughly rinse the basmati rice in a fine strainer for several minutes until the water is clear coming out of the bottom. Keep the rice in the strainer and place it in a large bowl of fresh cold water. Set it to the side for a few minutes.
basmati rice3 cups
6
Add 2 tablespoons ghee to a large 6-quart pot over medium-high heat and sauté the whole bay leaf, star anise, cloves, green and black cardamom pods, cinnamon stick, cumin seeds, and fennel seeds for 1 to ⏱️ 2 minutes or until fragrant.
ghee6 tablespoonsbay leaf1black cardamom pods2cinnamon stick1cumin seeds1 teaspoon
7
Pour 1 gallon of water into the spice pot and bring it to a boil over high heat. Season it with salt.
8
Add in the rinsed rice and cook for 5 to ⏱️ 7 minutes or until the rice is about 75% done and still has some bite. This is known as al dente.
9
Strain the rice and set it to the side by spreading it on a sheet tray to cool quickly.
10
Return to the pot with the remaining oil where the onions were fried and turn the heat to medium-high.
11
Add in the marinated chicken along with the potatoes and cook for 5 to ⏱️ 6 minutes. Be sure the potatoes are mixed in with the chicken and not just sitting on top.
12
Flip the chicken over making sure to keep the potatoes in with the chicken, and cook for a further 5 to ⏱️ 6 minutes.
13
Add 2/3 of the fried onions, 3 tablespoons of diced fresh mint, 3 tablespoons of diced fresh cilantro, and tomatoes, and mix to combine all the flavors and cook for 3 to ⏱️ 4 minutes.
minced fresh mint3 tablespoons¼ cup minced fresh mintminced fresh cilantro3 tablespoons¼ cup minced fresh cilantro
14
Flatten out everything in the pot using a spoon and then layer on with half the cooked rice, 2 tablespoons of diced fresh mint, 2 tablespoons of diced fresh cilantro, half the remaining fried onions, and salt. Do not pack the rice when putting it on top, spread it out.
minced fresh mint3 tablespoons¼ cup minced fresh mintminced fresh cilantro3 tablespoons¼ cup minced fresh cilantro
15
Repeat the process one more time completely. Top off with the remaining 4 tablespoons of ghee.
ghee6 tablespoons
16
In a small bowl, add some warm heated milk and mix it with the saffron until it becomes very yellow. This only takes 2 to ⏱️ 3 minutes.
17
Strain the saffron milk and pour it in circle motions over the rice.
18
Place foil over the Dutch oven pot and then the lid. Cook over low heat for 30 to ⏱️ 35 minutes or until the chicken is cooked and the potatoes tender.
19
Plate the chicken biryani with the rice, potatoes, and chicken, and garnish with any leftover fried onions, diced cilantro, and mint.
Nutrition Facts
calories
1255 kcal
fat Content
70 g
serving Size
1 serving
fiber Content
6 g
sugar Content
6 g
sodium Content
1383 mg
protein Content
54 g
trans Fat Content
0.2 g
cholesterol Content
215 mg
carbohydrate Content
100 g
saturated Fat Content
22 g
unsaturated Fat Content
43 g
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