Biryani Chicken

Every time I think of comfort food, Biryani Chicken comes to mind. It’s more than just a dish; it’s a celebration of flavors, aromas, and memories. I remember the first time I tried my hand at making it; the kitchen was filled with the tantalizing scent of spices, and I was both excited and nervous. The vibrant colors of the marinated chicken mingling with fluffy basmati rice created a feast for the eyes. Every layer tells a story, from the crispy onions to the fragrant saffron. It became a family favorite, reserved for special occasions, and now, it brings everyone together around the table, sharing laughter and stories.

What Goes Into Biryani Chicken

When it comes to creating a magnificent Biryani Chicken, the selection of ingredients is everything. Each component contributes to the overall harmony of flavors. The star players here are the bone-in chicken thighs, which bring tenderness and richness to the dish, along with fragrant basmati rice that soaks up all the delicious spices.

• 1 3/4 lbs (28 oz) bone-in chicken thighs, skin removed – These juicy pieces are perfect for absorbing flavors and remain tender during cooking.
• 1/2 cup plain yogurt – Adds creaminess and helps to tenderize the chicken during marination.
• 2 tablespoons lemon juice – Introduces a zesty kick to balance the richness of the dish.
• 1 tablespoon neutral oil – Used to sauté the onions, providing a base flavor.
• 1½ tablespoons freshly grated ginger – Adds warmth and aromatic flavor to the marinade.
• 1½ tablespoons minced garlic – Essential for imparting a robust flavor.
• 1 tablespoon paprika – Gives a lovely color to the dish and a mild peppery flavor.
• 1½ teaspoons salt – Elevates all the flavors in the dish.
• 1 teaspoon ground coriander – Adds a citrusy and nutty flavor profile.
• 1 teaspoon ground cumin – Introduces an earthy taste that complements the other spices.
• 1/2 teaspoon ground turmeric – Offers anti-inflammatory properties and a beautiful golden hue.
• 1/2 teaspoon cayenne pepper – Adds a touch of heat to the dish.
• 8 cloves – Provide a warm, slightly bitter flavor that enhances the dish.
• 4 green cardamom pods – Infuse a sweet and fragrant note.
• 1 star anise – Imparts a unique flavor reminiscent of licorice.
• 1/2 teaspoon cumin seeds – Adds a toasty aroma when toasted.
• 1 3-inch cinnamon stick – Offers warmth and sweetness.
• 2 cups uncooked long-grain basmati rice – The perfect base for this dish, fluffy and aromatic.
• 1½ tablespoons salt – For seasoning the rice.
• 4 dried bay leaves – Add depth and aroma to the cooking liquid.
• 2 yellow onions, halved and thinly sliced – Sweet and caramelized, they add richness.
• 1/2 cup high smoke point oil (avocado, canola, or vegetable) – Used for frying the onions.
• 4 tablespoons ghee – A traditional ingredient, adding richness and flavor.
• 1 teaspoon saffron threads, loosely packed – Provides a luxurious flavor and vibrant color.
• 2 tablespoons warm milk – Used to soak saffron, enhancing its flavor.
• 1/4 cup chopped cilantro – Freshness to garnish the dish.
• 2 tablespoons chopped mint leaves – Adds a refreshing touch.
• 1/3 cup ghee (or sub unsalted butter), melted – Drizzled over the rice for richness.
• Crispy onions – Crunchy garnish for added texture.
• Chopped cilantro – For serving, adds brightness.
• Raita or Yogurt for serving – A must-have for balancing the spices.

Preparation Steps for Biryani Chicken

Getting ready to whip up Biryani Chicken is a thrilling experience. The aroma of spices fills your kitchen, and you can almost taste the flavors as you prepare. Follow these steps, and you’ll create a dish that will impress everyone at the table!

1. Marinate Chicken: Start by combining the marinade ingredients in a large bowl. Mix together the yogurt, lemon juice, ginger, garlic, paprika, salt, coriander, cumin, turmeric, cayenne pepper, and the chicken. Make sure the chicken is well coated. Cover it and let it marinate in the refrigerator for at least two hours, preferably overnight. Bringing it back to room temperature before cooking will also help ensure even cooking.
2. Rinse Rice: Rinse the basmati rice under cold water until the water runs clear, removing excess starch. Soak the rice for thirty minutes in a bowl of water then drain it well in a fine mesh sieve. You can also prepare the onions while the rice is soaking.
3. Crispy Onions: Heat a large Dutch oven over medium heat and add the high smoke point oil with ghee. Once hot, add the sliced onions and fry, stirring often, until they turn golden brown and crispy, about twenty minutes. Be careful not to burn them; they can turn bitter quickly. Once done, transfer them to paper towels to drain, keeping the oil in the pot for the next steps.
4. Toast Spices: In a separate large pot, heat over medium-high heat. Add the cloves, star anise, cardamom pods, cumin seeds, and cinnamon stick. Toast these spices for one to two minutes until they become fragrant.
5. Par-Boil Rice: Pour about seven cups of water into the pot with the toasted spices. Bring it to a rolling boil, then add salt and bay leaves. Add the drained rice and allow it to boil again. Cook for three to four minutes until the rice is slightly undercooked. Drain the rice immediately, leaving the spices behind. Let it cool slightly, seasoning with fresh salt and pepper.
6. Saffron: When ready to cook the chicken, soak the saffron threads in warm milk for about ten minutes to release their flavor and color.
7. Chicken: Drain all but two tablespoons of the oil from the onion pot and heat over medium-high heat. Add the marinated chicken and cook for eight to ten minutes, turning halfway through. The chicken doesn’t need to be fully cooked at this point.
8. Layer: Remove the cooked chicken from the heat. Scatter half of the crispy onions, followed by the chopped cilantro, mint, and finally layer the rice. Drizzle the saffron milk and melted ghee evenly over the top.
9. Cook: Check the rice for doneness to gauge how long it needs to steam. Cover the pot and cook on low heat for fifteen to twenty minutes until the rice is cooked through but not mushy. After cooking, let it rest covered for an additional ten minutes.
10. Garnish: Finally, garnish with the remaining onions and any extra chopped cilantro and mint if desired. Serve hot, ensuring to scoop layers for the perfect bite!

Substitutions and Tips

Making Biryani Chicken can be an adventure with plenty of room for adjustments. Here are some insights to help you navigate your culinary journey.

• Storage: Any leftovers should be stored in an airtight container in the fridge and consumed within three to four days.
• Freezing: You can freeze the leftovers for up to three months. Just ensure they are well-sealed.
• Pairing: Serve your Biryani Chicken with fresh raita or yogurt, a crisp salad, or even naan for an authentic experience.
• Shortcut Onions: If short on time, consider using store-bought fried onions to save some effort.
• Choose Quality Ingredients: Always opt for high-quality basmati rice and fresh spices for the best flavor.
• Monitor Spice Levels: Feel free to adjust spices to your taste, especially the heat level!

What to Serve With Biryani Chicken

Your Biryani Chicken deserves the perfect companions to elevate your meal experience. Here are some excellent options:

• Raita: A cooling yogurt-based side is essential to balance the spices of Biryani Chicken.
• Salad: A fresh cucumber and tomato salad adds crunch and lightness to the dish.
• Naan or Roti: Soft Indian breads are perfect for scooping up the Biryani Chicken.
• Pickles: Serve with Indian pickles for an added tangy punch.
• Festive Occasions: This dish shines at dinner parties, family gatherings, or special celebrations like Ramadan.
• Leftover Usage: Leftover Biryani Chicken can be transformed into delicious wraps or served over a bed of fresh greens.

FAQ

Conclusion

In conclusion, Biryani Chicken is a dish that truly captures the essence of comfort food with its rich flavors and layered textures. It’s a wonderful way to gather loved ones around the table, sharing not just a meal but memories too. I encourage you to try this recipe, as the joy it brings is worth every minute spent in the kitchen. So, roll up your sleeves and enjoy the process of creating this delightful dish!

Biryani Chicken

Indulge in the ultimate comfort food with our Biryani Chicken. This fragrant, layered dish combines tender chicken and aromatic rice, creating a feast for the senses. Perfect for family gatherings or a cozy dinner, it’s an easy weeknight meal that promises to impress. Make it tonight for a taste of culinary magic!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Indian

Calories: 602

Ingredients Equipment Method Notes

Ingredients

  

• 1 3/4 lbs lbs bone-in chicken thighs skin removed
• 1/2 cup cup plain yogurt
• 2 tablespoons tablespoons lemon juice
• 1 tablespoon tablespoon neutral oil
• 1½ tablespoons tablespoons freshly grated ginger
• 1½ tablespoons tablespoons minced garlic
• 1 tablespoon tablespoon paprika (regular/NOT smoked)
• 1½ teaspoons teaspoons salt
• 1 teaspoon teaspoons ground coriander
• 1 teaspoon teaspoons ground cumin
• 1/2 teaspoon teaspoon ground turmeric
• 1/2 teaspoon teaspoon cayenne pepper
• 8 cloves
• 4 green cardamom pods
• 1 star anise
• 1/2 teaspoon teaspoon cumin seeds
• 1 3-inch stick cinnamon stick
• 2 cups cups uncooked long-grain basmati rice
• 1½ tablespoons tablespoons salt (table salt)
• 4 dried bay leaves
• 2 yellow onions halved, thinly sliced
• 1/2 cup cup high smoke point oil (avocado, canola, or vegetable)
• 4 tablespoons tablespoons ghee (or sub unsalted butter)
• 1 teaspoon teaspoon saffron threads loosely packed
• 2 tablespoons tablespoons warm milk
• 1/4 cup cup chopped cilantro (measure after chopping)
• 2 tablespoons tablespoons chopped mint leaves (measure after chopping)
• 1/3 cup cup ghee (or sub unsalted butter), melted
• Crispy onions (above)
• Chopped cilantro
• Raita or Yogurt for serving - A MUST!

Equipment

• Large Pot
• Skillet
• Grater
• Oven
• Mixing Bowl
• Chef's Knife
• Frying pan
• Food Processor
• Wooden Spoon

Method

 

1. Note: This recipe uses two large pots to speed up the process. If you don't have two large pots, cook the rice first, then the onions and chicken.

   1. Marinate Chicken: Mix the Marinade ingredients (except for the chicken) in a large bowl. Add the chicken and turn it to coat. Marinate in the refrigerator for 2 to 24 hours. Bring to room temperature for 30 minutes before cooking.

   2. Rinse Rice: Rinse the rice until the water mostly runs clear, then soak it in a bowl of water for 30 minutes. Drain after 30 minutes in a fine mesh sieve. Meanwhile, make the onions. You can boil the water for the rice while the onions are finishing.

   3. Crispy Onions: While the rice is soaking, heat a large Dutch oven over medium heat with the oil and ghee. Add the onions and shallow fry, stirring often so they cook evenly, until golden brown and beginning to crisp up, about 20 minutes. Take care not to overcook; they can quickly become burnt and bitter, especially towards the end. Transfer to paper towels to drain, but don’t wipe out the pan; set aside. The oil will be used for the chicken.

   4. Toast Spices: Heat a separate large stock pot or Dutch oven over medium-high heat (whatever pot you’re going to cook the rice in). Add the whole spices except for the bay leaves (cloves, star anise, cardamom pods, cumin seeds, cinnamon sticks) and toast for 1 to 2 minutes, until fragrant.

   5. Par-Boil Rice: Add about 7 cups of water to the toasted spices. Bring to a roaring boil, then add the salt and bay leaves. Add the drained rice and return to a roaring boil. Once it comes to a boil again, boil for 3 to 4 minutes (NO MORE) until the rice is partially cooked and still firm in the middle – it shouldn’t get mushy when pressed. Drain immediately, leaving the spices in the rice. Add freshly cracked salt and pepper to taste when cool enough, then set aside.

   6. Saffron: When you're ready to cook the chicken, add the saffron strands to the warm milk to soak for about 10 minutes.

   7. Chicken: Drain all but 2 tablespoons of oil/ghee from the onion pot and heat over medium-high heat. Add the chicken and its marinade. Cook on medium heat for 8 to 10 minutes, turning halfway through (the chicken does not need to be cooked through).

   8. Layer: Remove the chicken from the heat. Scatter half of the onions over the chicken, followed by the cilantro, mint, and rice. Drizzle the saffron milk and melted ghee evenly over the rice.

   9. Cook: Check the rice for doneness so you know how long it needs to steam (it may have cooked more while resting). Cover and cook on low for 15 to 20 minutes, until the rice is cooked but not mushy. Remove from the heat and rest (lid on) for 10 minutes.

   10. Garnish: Garnish with the remaining onions and desired cilantro and mint. Serve hot, using a large spoon to scoop up the layers in one spoonful.

Notes

Tip 1: Choose the Right Chicken: Do NOT use chicken breasts – they will dry out!

Tip 2: Marinate Longer: The chicken can marinate for as little as two hours but is MUCH more flavorful if marinated overnight—the longer, the better!

Tip 3: Don’t Be Afraid of the Char: Browning the chicken adds that undeniably delicious, chargrilled flavor complete with crispy bits!

Tip 4: Use Quality Basmati Rice: You MUST use long-grain basmati rice; otherwise, it will be mushy, and the cooking times will be off.

Tip 5: Shortcut Onions: You can use store-bought fried onions found in any major grocery store.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.