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Chicken Biryani Recipe

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4.2 from 15 reviews

  • Author: Lea
  • Total Time: 2 hours
  • Yield: 4 servings

Description

This Chicken Biryani recipe is a flavorful and aromatic Indian classic that combines tender bone-in chicken thighs with saffron-infused basmati rice, caramelized onions, and a blend of spices. Slow-baked in the oven to perfection, this dish offers a rich, layered taste experience with fragrant herbs and a hint of heat, making it a perfect meal for special occasions or a comforting family dinner.

Ingredients

Spices and Seasonings

  • 1/2 tsp. saffron threads, crushed
  • Kosher salt
  • 1 tbsp. garam masala
  • 2 tsp. Kashmiri chili powder (or 1.5 tsp. paprika + 1/2 tsp. cayenne)
  • Freshly ground black pepper
  • 3 whole bay leaves
  • 1 (3″) cinnamon stick

Fats and Dairy

  • 6 tbsp. ghee or unsalted butter
  • 1/2 cup whole milk yogurt

Produce

  • 2 large red onions, thinly sliced
  • 1 jalapeño or serrano chile, finely chopped
  • 2 tbsp. grated peeled ginger
  • 1 tbsp. grated garlic (from 3 to 4 large cloves)
  • 1 cup packed coarsely chopped fresh cilantro leaves and tender stems, divided (1/2 cup + 1/2 cup)
  • 2 tbsp. fresh lemon juice

Protein

  • 2 lb. bone-in, skin-on chicken thighs, skin removed

Grains

  • 2 cups basmati rice

Instructions

  1. Preheat and Prepare Saffron: Arrange a rack in the center of the oven and preheat to 400°F (204°C). In a small bowl, combine the crushed saffron threads with 3 tablespoons of warm water. Set aside to bloom, allowing the saffron to release its color and aroma.
  2. Caramelize Onions: In a large, heavy, ovenproof pot over medium heat, melt the ghee. Add the thinly sliced onions and cook, stirring frequently, until they turn dark golden brown and start to crisp, about 15 to 20 minutes. Add small amounts of water if needed to prevent burning.
  3. Separate Onions: Remove the pot from heat and transfer half of the caramelized onions to a paper towel-lined plate. Season these onions lightly with salt; they will be used later for layering.
  4. Spice the Remaining Onions: To the onions left in the pot, stir in the finely chopped jalapeño, grated ginger, grated garlic, garam masala, chili powder, 1 teaspoon salt, and a few grinds of black pepper. Mix thoroughly on off-heat to combine the flavors.
  5. Cook Rice: In a separate large saucepan over high heat, combine bay leaves, cinnamon stick, 2 quarts of water, and 1 tablespoon of salt. Bring to a boil. Meanwhile, rinse the basmati rice in a fine-mesh sieve under cold water until the water runs clear, then drain well. Add the rice to the boiling spiced water and cook, stirring occasionally, until the rice is just al dente, approximately 5 minutes. Drain the rice well, discard bay leaves and cinnamon if desired. Return the rice to the pot.
  6. Mix Rice with Onions and Herbs: To the drained rice, gently fold in the reserved half of the caramelized onions and 1/2 cup of chopped cilantro. Season with salt and pepper to taste.
  7. Prepare Chicken Mixture: To the pot with the spiced onions, stir in the yogurt, fresh lemon juice, and remaining 1/2 cup cilantro. Add the chicken thighs, season with a large pinch of salt, and stir carefully to coat the chicken evenly with the marinade.
  8. Layer Chicken and Rice: Spread the chicken evenly in the pot. Carefully top the chicken with the seasoned rice mixture, creating a uniform layer. Drizzle the saffron-infused water evenly over the top of the rice layer.
  9. Seal and Bake: Cover the pot with a sheet of foil, crimping tightly around the edges to seal in steam, then place the pot lid on top. Bake the biryani in the preheated oven for about 40 minutes, allowing the rice and chicken to cook through and flavors to meld.
  10. Rest and Serve: Remove the pot from the oven and transfer it to a wire rack. Let the biryani rest uncovered for at least 15 minutes to cool slightly and allow steam to dissipate before serving.

Notes

  • Removing the skin from chicken thighs helps reduce excess fat while retaining moisture.
  • Caramelizing onions slowly is key to developing the biryani’s deep, sweet flavor.
  • Seal the pot tightly with foil and lid to trap steam and evenly cook the chicken and rice during baking.
  • Saffron threading bloom in warm water greatly enhances color and aroma.
  • Adjust chili powder to your heat preference; Kashmiri chili powder is milder and gives a vibrant color.
  • Letting the biryani rest after baking allows flavors to settle and the rice texture to improve.
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Indian

Find it online: https://recipesbylea.com/chicken-biryani-recipe/