Chicken Biryani

Ingredients

• 800g bone-in chicken pieces
• 2 cups basmati rice, rinsed and soaked 30 mins
• 1 cup yoghurt
• 3 onions, thinly sliced
• 2 tbsp ginger-garlic paste
• 2 tomatoes, chopped
• 3 tbsp biryani masala
• 1 tsp red chilli powder
• 1/2 tsp turmeric
• 4 tbsp oil or ghee
• A pinch of saffron in 3 tbsp warm milk
• Whole spices: 2 bay leaves, 4 cardamom, 4 cloves, 1 cinnamon stick
• Handful of fresh coriander and mint, chopped
• Salt to taste

Instructions

1. Marinate the chicken with yoghurt, ginger-garlic paste, biryani masala, chilli powder, turmeric and salt for at least 30 minutes.
2. Heat the oil and fry the onions until deep golden and crisp; reserve half.
3. To the pan add the marinated chicken and tomatoes and cook for 20 minutes until the oil rises and the chicken is tender.
4. Meanwhile, parboil the rice with the whole spices and salt until 70 percent cooked, then drain.
5. In a heavy pot, layer the chicken with its sauce and the rice; scatter over coriander, mint and the reserved fried onions; drizzle with the saffron milk.
6. Cover tightly, cook on very low heat for 20-25 minutes, then rest off the heat for 10 minutes before serving.

Serving suggestions

• Serve with raita, salad and a squeeze of lemon.

Storage & reheating

Keeps for 3 days in the fridge; reheat gently with a splash of water.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions