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Chicken biryani with herbs and crispy onions in a bowl.
5 from 2 votes
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Biryani - Indian Chicken And Rice (Video)

This chicken biryani is made with bone-in chicken, layered with spiced basmati rice, and cooked in its own moisture for deep flavor. Crispy onions, saffron-infused rice, and an aromatic gravy come together in a sealed pot for perfect texture. Watch the video how to make it.
Author Charlé Visser
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 5 portions
Course Dinner, Main Course
Cuisine Indian

Ingredients

For the Crispy Onions:

  • 220 grams (1 cups) vegetable oil
  • 300 grams (1 ½ cups) onions - red or white - thinly sliced

For the Rice:

For the Chicken Gravy:

For the Saffron Sauce:

  • 120 grams (½ cups) cream - double cream
  • 60 grams (¼ cups) butter
  • 1 grams (3 pinches) saffron strands

For the Dough Seal:

  • 300 grams (2 ½ cups) all-purpose flour
  • 200 grams (¾ cups) water
  • 12 grams (1 tablespoon) oil
  • 2 grams (⅓ teaspoon) salt

For Garnish:

  • 12 grams (¾ cups) fresh cilantro - leaves and soft stalks torn
  • 6 grams (¼ cups) fresh mint - leaves torn
  • 3 (3) whole green chilies - optional

Instructions

Crispy Onions:

  • Slice the onions thinly. Heat vegetable oil in a pan or fryer over medium heat.
    220 grams vegetable oil, 300 grams onions
  • Fry the onions until dark golden brown (not black), stirring frequently. Drain on a kitchen towel. Reserve the leftover oil for cooking.

Dough Seal (optional):

  • Mix all-purpose flour, water, oil, and salt to form a smooth dough. Knead briefly and cover with a damp cloth for 30 minutes until ready to use.
    300 grams all-purpose flour, 200 grams water, 12 grams oil, 2 grams salt

Rice:

  • Rinse the rice under cold water 3 times until the water runs clear. Soak for 30 minutes, then drain.
    280 grams basmati rice
  • In a pot, combine chicken stock, ghee, salt, cardamom pods, star anise, cloves, bay leaves, mace, and turmeric. Bring to a boil.
    600 milliliters chicken stock, 30 grams ghee, 6 grams salt, 5 cardamom pods, 2 star anise, 4 cloves, 4 bay leaves, 2 mace, ¼ teaspoon turmeric
  • Add the soaked rice and boil for 2-3 minutes. The rice should break between your fingers but still have a firm center. Drain, saving the liquid for soups or curries if desired.

Chicken Gravy:

  • In a large pan, heat ghee or onion oil over medium-high heat. Sear the chicken drumsticks and thighs until golden brown on all sides, about 5-7 minutes. Remove and set aside.
    45 grams ghee, 680 grams chicken drumsticks and thighs
  • In the same pan, cook chopped onion in the chicken fond (the brown bits) until golden, about 6-8 minutes. Add the whole spices if using them and cook for 3-4 minutes.
    180 grams onion, 4 bay leaves, 8 cardamom pods, 2 mace, 1 cinnamon stick, 1 grams fenugreek seeds
  • Add garlic ginger paste and cook for 2-3 minutes, then stir in tomato paste and cook for 1 minute.
    75 grams garlic ginger paste, 25 grams tomato paste
  • Stir in garam masala, chili powder, and cook for 2-3 minutes to release the aromas. Add chopped tomatoes and simmer for 2 minutes. Remove from the heat.
    200 grams chopped tomatoes, 20 grams garam masala, 2 grams chili powder, 12 grams salt
  • Add Greek yogurt (whisked with cream and cornstarch) off the heat to prevent curdling. Return the chicken to the pan and simmer for 10–15 minutes until the chicken is cooked through (internal temperature 75 °C or 167 °F).
    250 grams Greek yogurt

Saffron Sauce:

  • In a small pan, combine cream, butter, and saffron strands. Simmer over low heat for 3-5 minutes until golden and fragrant. Set aside.
    120 grams cream, 60 grams butter, 1 grams saffron strands

Layering and Baking:

  • Preheat your oven to 230 °C (446 °F). Start by layering the bottom of your oven-safe pot with saffron sauce.
  • Add a layer of rice, followed by cilantro, mint, green chilies (if using), crispy onions, chicken pieces, and a drizzle of gravy. Repeat the layers, finishing with a final layer of rice, saffron sauce, herbs, and crispy onions.
    12 grams fresh cilantro, 6 grams fresh mint, 3 whole green chilies
  • Roll out the dough into a long strip and use it to seal the pot’s lid. Press it firmly around the edges (you can also use foil if you prefer).
  • Place in the oven and bake for 25-30 minutes. Let it rest for 5 minutes before opening.

Flatbread Bonus (Optional):

  • Roll any leftover dough into balls, then flatten into thin rounds on a floured surface. Dry-roast the flatbreads in a hot skillet, pressing with a damp cloth to puff them up. Brush with melted ghee while warm.

Video

Notes

  1. Scaling the Recipe:
    If you decide to scale the recipe up or down, make sure to adjust your pot size accordingly. This will help ensure even cooking and that your layers hold up properly.
  2. Chicken Selection:
    Always use bone-in chicken thighs for the best flavor and tenderness. The bone adds moisture during cooking, keeping the chicken juicy. If you prefer boneless, chicken thighs are your best option. Avoid using chicken breast, as it tends to dry out during cooking. If you must use breast, cook it separately in the marinade, and be sure to follow the instructions for keeping it juicy.
  3. Garam Masala:
    Garam masala is an essential spice mix in this recipe and can be found in most supermarkets. If you prefer not to buy individual whole spices, you can use extra garam masala to simplify the process. If you're concerned about the whole spices in the biryani, feel free to either tie them in a small piece of muslin or cheesecloth or remove them before serving.
  4. Rice Variety:
    While basmati rice is traditional for biryani, jasmine rice can be used as a substitute. Just be mindful that jasmine rice tends to overcook more easily than basmati, so keep an eye on it while cooking.
  5. Crispy Onions Alternative:
    If you prefer not to fry onions, you can use store-bought crispy fried shallots or onions. To enhance their flavor, toast them lightly in a dry pan to caramelize them further before using them in the biryani. These can be found in the Asian food section of most supermarkets.
  6. Saffron:
    Saffron is the traditional choice for biryani. If it's outside your budget, a small amount of turmeric can be used as a substitute. While the flavor and aroma won’t be the same, turmeric will still give the rice a lovely golden color.
  7. Ghee & Oil:
    For frying, use regular vegetable oil. For the rice and saffron sauce, you’ll need butter to achieve that rich, authentic flavor.
  8. Yogurt:
    Be sure to use full-fat yogurt (6% and up) for the best results. Whisk the yogurt before adding it to the gravy, and add it bit by bit off the heat to prevent it from splitting. To further ensure it doesn’t split, stabilize the yogurt by mixing it with a little cream and cornstarch before incorporating it into the sauce.
  9. Vegetarian Biryani:
    For a vegan biryani, you can substitute the chicken with a variety of vegetables such as cauliflower, pumpkin, carrot, and potatoes. Follow the same cooking steps for the rice, saffron sauce, and gravy, but replace the chicken with your chosen vegetables.
  10. Protein Alternatives:
    If you'd like to try a different protein, this recipe can easily be adapted for lamb, goat, or beef. Follow the same cooking instructions, but you will need to simmer the meat longer to become tender.
  11. Scaling the Recipe: If you're adjusting the recipe for more or fewer servings, make sure to adjust your pot size so that the layers cook evenly and all ingredients are well-cooked.
  12. Fresh Spices: Always use fresh spices for the best flavor. If your spices have been sitting around for too long, it’s worth replacing them for a better result.
  13. Spiciness: If you like a bit more heat, you can up the amount of fresh chili or use Kashmiri chili powder.
Storage & Reheating:
  • Leftovers: Leftover biryani will keep well for 3-4 days in the fridge. Reheat gently with a splash of water or stock to add moisture back into the rice. Keep the chicken separate from the rice because they reheat at different speeds. 
  • Freezing: Not ideal as it will alter the texture once thawed. 
  • Make Ahead: Everything needs to be warm when layering the biryani to ensure proper cooking. I do not recommend making this ahead of time, as that will cause cooking issues and extended cooking times that could lead to mushy rice.
  1. Rice Stock:
    Don’t throw away the rice stock you used to boil the rice! It’s packed with flavor and can be used for soups, sauces, or to cook other dishes. It’s a great way to get the most out of your ingredients.

Nutrition

Serving: 450grams Calories: 656kcal Carbohydrates: 39g Protein: 28g Fat: 43g Saturated Fat: 22g Polyunsaturated Fat: 4g Monounsaturated Fat: 13g Trans Fat: 0.5g Cholesterol: 148mg Sodium: 1771mg Potassium: 665mg Fiber: 6g Sugar: 9g Vitamin A: 1262IU Vitamin C: 19mg Calcium: 168mg Iron: 3mg
Keywords:biryani recipe, chicken and rice, chicken biryani
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