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Delicious Homemade Chicken Biryani for a Cozy Night

This aromatic dish combines perfectly marinated chicken with fragrant basmati rice, spices, and herbs, creating a symphony of flavors.
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Course: Main
Cuisine: South Asian
Keyword: Comfort Food, Easy
Servings: 4 servings

Equipment

  • Large Bowl
  • Heavy-Bottomed Pot

Ingredients

Chicken

  • 1.5 pounds bone-in, skinless chicken pieces Preferably thighs and drumsticks, cut into manageable pieces.

Basmati Rice

  • 1.5 cups long-grain basmati rice Rinsed under cold water multiple times.

Onions

  • 2 medium onions Thinly sliced and caramelized.

Garlic and Ginger

  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger

Tomatoes

  • 1 medium tomato Finely chopped.

Yogurt

  • 1 cup plain yogurt Full-fat for creamier texture.

Spices

  • 1 stick cinnamon Whole spice.
  • 4 pieces cloves Whole spice.
  • 4 pods cardamom Whole spice.
  • 2 leaves bay leaves Whole spice.
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander

Fresh Herbs

  • 1 handful chopped cilantro For freshness.
  • 1 handful chopped mint For freshness.

Cooking Oil

  • 2 tablespoons neutral oil or ghee For sautéing.

Salt

  • to taste salt To balance flavors.

Water

  • 3 cups water For cooking the rice.

Instructions

  • Begin by marinating the chicken. In a large bowl, combine the chicken pieces with yogurt, minced garlic, ginger, turmeric, cumin, coriander, and salt. Mix well to coat the chicken evenly. Cover the bowl and let it marinate for at least 1 hour, preferably overnight in the refrigerator to deepen the flavors.
  • While the chicken marinates, rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
  • In a large, heavy-bottomed pot, heat the cooking oil or ghee over medium heat. Add the sliced onions and sauté until they become golden brown and caramelized, about 10-15 minutes.
  • Once the onions are caramelized, add the chopped tomatoes to the pot. Cook for 3-4 minutes until the tomatoes soften and blend into the onion mixture.
  • Add the marinated chicken to the pot. Sauté the chicken for about 10-15 minutes, stirring occasionally, until it is browned and cooked through.
  • Pour in about three cups of water, ensuring the chicken is submerged. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes.
  • While the chicken is simmering, in a separate pot, bring water to a boil and add a pinch of salt. Add the soaked and drained basmati rice to the boiling water. Cook the rice until it is about 70% done, then drain it and set it aside.
  • Once the chicken has simmered and the water has reduced, layer the partially cooked rice over the chicken in the pot. Sprinkle the chopped cilantro and mint on top.
  • Cover the pot with a tight-fitting lid. Cook on low heat for 25-30 minutes, allowing the rice to finish cooking and absorb the chicken's flavors.
  • After cooking, turn off the heat and let the biryani rest for 10 minutes. This resting period allows the flavors to meld together.
  • Carefully fluff the biryani with a fork, mixing the chicken and rice. Serve warm, garnished with additional herbs if desired.

Notes

Leftover biryani can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of water to keep it moist.