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–+ servings
Bowl of cooked rice and chicken with herbs and spices

Chicken Biryani Recipe: 4 Easy Steps, Foolproof Rice

Ben Goshawk
This chicken biryani recipe breaks a dish many cooks fear into four easy steps: a yoghurt and spice marinade, a slow-cooked onion and whole spice base, part-cooked basmati rice and a gentle dum steam under the lid. The rice only gets as much water as it can absorb, so it finishes cooking in the steam with the chicken and never turns mushy. Serve it with a cooling raita.
5 from 2 votes
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Main
Cuisine Indian
Servings 2 portions
Calories 1158 kcal

Equipment

  • Food processor
  • Mixing bowl / Bowl
  • Strainer / Sieve
  • Chef's knife
  • Chopping board
  • Microplane / Fine grater
  • Digital scales
  • Measuring jug
  • Measuring spoons
  • Shot glass / Measure
  • Frying pan
  • Large pot / Stockpot
  • Saucepan
  • Plate / Tray
  • Serving plate / Platter
  • Lid
  • Spoon (table, dessert, tea)
  • Wooden / Stirring spoon

Ingredients
  

  • 500 g 4 x bone-in, skinless chicken thighs and/or drumsticks
  • CHICKEN MARINADE
  • 1/2 cup 100g natural yoghurt
  • 1/2 tbsp neutral oil
  • 4 tsp / 8g garam masala
  • 1 tsp / 2g ground coriander
  • 1/2 tsp / 1g ground cumin
  • 1/2 tsp / 1g red chilli powder
  • 1/4 tsp ground turmeric
  • 1/4 tsp nutmeg powder
  • Small pinch of sugar
  • 1.5 tsp / 3g salt
  • RICE
  • 1 1/4 cups / 250g basmati rice
  • Light pinch of salt 1/2 teaspoon
  • 1 tbsp oil
  • Light squeeze lemon juice 1/2 tablespoon
  • BIRYANI / SAUCE
  • 1 tablespoon neutral-tasting oil
  • 1 tablespoon of ghee or use butter
  • 1 x 250g medium-sized onion
  • 5 garlic cloves
  • 1 x small piece of ginger
  • 1 x tomato
  • 2 x green chillies
  • 4 x prunes / dried plums
  • 0.22 to 0.5 tsp salt
  • 1 tsp / 2g garam masala
  • A little squeeze of lemon juice
  • WHOLE SPICES
  • 2 x bay leaves
  • 4 x whole cloves
  • 4 x star anise
  • 8 x cardamom pods
  • 1 x 8cm / 3-inch cinnamon stick
  • 1/2 tsp / 1g cumin seeds
  • 1/2 tsp whole black peppercorns
  • LAYERING / TOPPING
  • 1 tsp garam masala
  • 1 tbsp oil
  • Handful of coriander leaves
  • Half a handful of mint leaves
  • Shot of saffron water optional

Instructions
 

  • MARINADE
  • Into a bowl, add natural yoghurt, a splash of neutral-tasting oil.
  • Add garam masala powder. If you can't find this spice blend, you can make it yourself using the following recipe.
  • Add ground coriander, ground cumin, chilli powder, ground turmeric, ground nutmeg, a little pinch of sugar and salt.
  • Mix all the marinade ingredients together in the bowl until well combined.
  • Add bone-in, skinless thighs and drumsticks to the bowl.
  • Give the chicken pieces a good mix, ensuring they are evenly coated with the marinade.
  • Ideally, refrigerate the chicken for 12 hours to allow the flavours to develop.
  • Note: If you don't have 12 hours to spare, you can still marinate the chicken for a shorter time, such as 5 or 10 minutes. Even a shorter marination period will make a difference in flavour.
  • CHICKEN
  • Heat a medium or large heavy-bottomed pot over high heat, add a splash of neutral-tasting oil and the same amount of ghee to the pot.
  • Add 1 medium white onion, sliced to the pot, along with a light pinch of salt. Cook the onions on medium to high heat, stirring regularly, until they are caramelized.
  • Lower the heat and add a dash of water to deglaze the pan, scraping up any browned bits from the bottom.
  • Once the water is close to drying up, add the following spices: 2 bay leaves, 4 whole cloves, 8 whole cardamoms, 4 star anise, a small cinnamon stick, half a teaspoon of cumin seeds, half a teaspoon of black peppercorns.
  • Add 5 cloves of garlic (pureed, grated, minced, or crushed) and a piece of ginger (finely grated or pureed, around the size of the end of your thumb).
  • Add the chicken along with all the marinade to the pot.
  • Cook the chicken and marinade over low heat for about 3 to 5 minutes, until you see a change in colour.
  • Add enough water to cover the chicken by about half. Then add 1 sliced green chilli, adjust the quantity based on your taste preference, one roughly diced tomato and 4 prunes or dried plums (cut in half).
  • Stir everything into the sauce, keeping the heat on low.
  • Bring the pot to a gentle simmer and place a lid on top.
  • Cook for 30 minutes, occasionally stirring and checking that nothing is catching on the bottom of the pan.
  • RICE
  • Wash the rice thoroughly until the water runs almost clear.
  • Leave the washed rice to soak, just covered in water, ideally for 30 minutes.
  • In a medium-sized saucepan, add water at the same weight or volume as your rice.
  • Add a light pinch of salt, around a tablespoon of oil, and a little squeeze of lemon juice to the water in the saucepan.
  • After the rice has soaked for 30 minutes, drain it well and add it to the saucepan.
  • Place a lid on the saucepan and bring it to a boil over medium to high heat.
  • Once the water is boiling, lower the heat to bring the pan to a gentle simmer.
  • Continue to cook the rice for around 5 minutes until all the water has been absorbed.
  • Spread the partially cooked rice out on a plate or tray to prevent it from cooking further.
  • Note: At this stage, the rice is only half cooked, which is ideal for a biryani. There will be a final stage of cooking later. The purpose of cooking the rice in less water is to control its absorption and ensure it only cooks to a certain extent, making it foolproof!
  • ASSEMBLING AND STEAMING - “DUM”
  • Prepare a medium to large pot, preferably wide. Rub a little ghee over the base and sides of the pot.
  • Spread half of the partially cooked rice evenly over the base of the pot.
  • Lightly sprinkle around half a teaspoon of garam masala over the rice.
  • Add all of the cooked chicken and its sauce onto the rice layer.
  • Spread the remaining half of the partially cooked rice on top of the chicken layer.
  • Sprinkle another half teaspoon of garam masala over the rice.
  • Optionally, soak a pinch of saffron in a shot of warm water for 5 minutes and drizzle it over the rice for added colour and flavour.
  • Place some lemon slices on top of the rice for freshness.
  • Cover the pot with a lid, and if possible, place a towel or foil in between to create a tighter seal and retain steam.
  • Put the pot on medium heat for 5 minutes or until steam starts forming on the lid.
  • Reduce the heat to low and continue cooking for 20 minutes.
  • Note: If it seems that the dish is cooking too aggressively, use a heat diffuser, cast iron pan, or griddle to disperse the heat evenly.
  • After the gentle steaming period of 20 minutes, turn off the heat and leave the pot with the lid on for another 15 minutes.
  • Note: This resting period allows the flavours to meld and the rice to fully absorb the flavours.
  • This crucial step completes the authentic biryani cooking method known as "dum."

Video

Nutrition

Serving: 1portionCalories: 1158kcalCarbohydrates: 140.7gProtein: 53.5gFat: 42.9gSaturated Fat: 9.5gCholesterol: 210mgSodium: 1178mgPotassium: 1431mgFiber: 10.1gSugar: 18.1g
Keyword authentic chicken biryani, chicken biryani recipe, dum biryani, easy chicken biryani
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