Chicken Biryani
Chicken biryani is a fragrant layered rice dish cooked with bone-in chicken, whole spices, and saffron-infused milk. This iconic South Asian dish uses the dum cooking method to trap steam and create deeply aromatic, perfectly separated rice.
A stunning layered rice dish with spiced chicken, caramelized onions, and saffron rice cooked to perfection.
Nutrition per serving
Ingredients
Protein
Grains
Aromatics
Marinade
Spices
Flavor
Instructions
Marinate and Fry Onions
Coat chicken thoroughly with yogurt, biryani masala, salt, and chili powder. Set aside to marinate for 30 minutes. Meanwhile, fry the sliced onions in oil over medium-high heat for 20 minutes until deeply golden and crispy. Drain on paper towels.
Cook the Chicken
In a heavy pot, cook the marinated chicken over medium heat for 15 to 18 minutes until mostly cooked through. Add half the fried onions and stir to combine. The chicken does not need to be fully cooked at this stage as it will finish in the dum.
Parboil the Rice
Bring a large pot of heavily salted water to a boil. Add the soaked basmati rice and cook for exactly 6 minutes until it is 70 percent done. Drain immediately and layer the parboiled rice over the chicken in the heavy pot.
Dum Cooking
Drizzle the saffron milk over the rice layer and scatter the remaining fried onions on top. Seal the pot tightly with foil and then the lid. Cook on very low heat for 25 minutes. Rest for 10 minutes before gently mixing and serving.
Substitutions
Common mistakes
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