Ingredients
- 1 kg chicken (bone-in, thighs and drumsticks preferred)
- 1 cup yogurt
- 3 tablespoons ginger garlic paste
- 1 cup tomato puree
- 3 tablespoons vegetable oil
- 2 tablespoons ghee
- 3 large onions, thinly sliced
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 2 teaspoons garam masala powder
- Salt to taste
- 1 teaspoon saffron strands
- ¼ cup hot milk
- 2 cups basmati rice
- 8 cups water
- 2 bay leaves
- 5 cloves
- 4 green cardamom pods
- 1 cup fresh mint leaves
- 1 cup fresh coriander leaves
Instructions
- Fry sliced onions in oil until deep golden brown. Set aside for layering.
- Marinate chicken with yogurt, ginger garlic paste, tomato puree, red chili powder, turmeric, garam masala, and salt. Rest for at least 1 hour.
- Soak saffron in hot milk. Rinse basmati rice until clear.
- Boil rice in water with bay leaves, cloves, and cardamom until 70% cooked. Drain.
- In a heavy-bottomed pot, cook marinated chicken for 8–10 minutes until partially cooked.
- Layer half the fried onions, mint, and coriander over the chicken. Add rice on top, then remaining onions, herbs, saffron milk, and ghee.
- Cover tightly and cook on low heat for 20–25 minutes to steam (dum).
- Let rest 10 minutes, then fluff and serve.
Notes
- Use bone-in chicken for deeper flavor and juicier meat.
- Ensure rice is only 70% cooked before layering to avoid mushy texture.
- Marination is key for tender, flavorful chicken.
- Add a squeeze of lemon or serve with raita for balance.
- Let biryani rest after cooking to allow flavors to settle.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Stovetop (Dum Cooking)
- Cuisine: Indian
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 590mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
