Indian & South Asian · Lunch · Dinner
Chicken Biryani
चिकन बिरयानी (Chicken Biryani)
Fragrant basmati rice layered over tender yogurt-marinated chicken, finished with saffron, fresh mint, coriander and golden onions. This lighter version uses lean skinless chicken and far less oil than the traditional dish.
- Prep
- 40 min
- Cook
- 55 min
- Total
- 95 min
- Serves
- 4
Calories come from: Carbs 53% · Fat 22% · Protein 25%
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Ingredients
For 4 servings- 500 gBoneless skinless chicken thighs, cut into chunks
- 2/3 cup160 gPlain low-fat yogurt
- 1 tbsp (about a 3 cm piece)15 gFresh ginger, finely grated
- 4 cloves12 gGarlic cloves, crushed
- 2 tspGaram masala
- 1/2 tspGround turmeric
- 1 tspKashmiri or mild chilli powder
- 1 tspGround cumin
- 1 tbsp15 gLemon juice
- 1 tsp, divided6 gSalt
- 1 1/2 cups285 gBasmati rice
- 2 litres2,000 gWater, for soaking and boiling the rice
- 2Bay leaves
- 4 podsGreen cardamom pods, lightly crushed
- 4Whole cloves
- 1 small (5 cm)Cinnamon stick
- 2 tbsp27 gRapeseed or vegetable oil
- 2 large300 gOnions, thinly sliced
- 1 medium120 gTomato, chopped
- 214 gGreen chillies, slit lengthways (optional)
- 3 tbsp45 gLow-fat milk, warmed
- 1 generous pinchSaffron threads
- 1/2 cup loosely packed15 gFresh coriander, chopped
- 1/3 cup loosely packed10 gFresh mint leaves, chopped
Steps
- 1
In a bowl, mix the yogurt, ginger, garlic, garam masala, turmeric, chilli powder, cumin, lemon juice and 1/2 tsp of the salt.
- 2
Add the chicken, coat well, cover and refrigerate for 30 minutes.
- 3
Rinse the rice in cold water until it runs clear, then soak it in 500 ml of the water for 20–30 minutes.
- 4
Stir the saffron into the warm milk and set aside to infuse.
- 5
Heat the oil in a heavy, lidded pot over medium heat and fry the onions, stirring often, for 12–15 minutes until deep golden.
- 6
Lift out about a third of the onions and set aside for the topping.
- 7
Add the tomato and green chillies to the pot and cook for 3–4 minutes until the tomato softens.
- 8
Add the chicken with all its marinade and cook over medium heat, stirring occasionally, for 12–15 minutes until the sauce thickens and the chicken reaches 74 °C / 165 °F inside.
- 9
Meanwhile, bring the remaining 1.5 litres of water to a boil with the bay leaves, cardamom, cloves, cinnamon and the remaining 1/2 tsp salt.
- 10
Drain the soaked rice, add it to the boiling water and cook for 5 minutes until about three-quarters done, then drain well.
- 11
Sprinkle half the coriander and mint over the chicken in the pot.
- 12
Spread the rice evenly on top of the chicken.
- 13
Drizzle the saffron milk over the rice and scatter over the reserved onions and the remaining herbs.
- 14
Cover tightly with foil and the lid, then cook on the lowest heat for 20 minutes.
- 15
Turn off the heat, rest for 5 minutes, then gently fluff and serve, scooping down to the chicken layer.
Swaps, storage and make-ahead
Swaps
- For a dairy-free version, use unsweetened coconut or soy yogurt instead of the yogurt and an unsweetened plant milk instead of the milk.
- Swap the chicken thighs for skinless chicken breast for a leaner cut, checking it reaches 74 °C / 165 °F inside.
- For a vegetarian version, replace the chicken with chickpeas and chunks of potato, cauliflower and peas, simmering until the vegetables are tender.
- If saffron is hard to find or pricey, stir a pinch of extra turmeric into the warm milk for colour instead.
Storage
Cool and refrigerate leftovers within 2 hours in an airtight container and eat within 1 to 2 days, since cooked rice is best kept short; reheat only once, with a splash of water, until steaming hot throughout. Rice dishes are best not frozen and reheated repeatedly.
Make ahead
Marinate the chicken in the spiced yogurt up to 24 hours ahead in the fridge, and fry the onions a day in advance, storing them covered in the fridge. Cook and layer the rice on the day for the best texture.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Milk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (881 g) | Per 100 g | |
|---|---|---|
| Calories | 558 kcal | 63 kcal |
| Protein | 34.1 g | 3.9 g |
| Carbohydrates | 73 g | 8.3 g |
| of which sugars | 7.8 g | 0.9 g |
| Fiber | 4 g | 0.5 g |
| Fat | 13.7 g | 1.6 g |
| of which saturated | 2.6 g | 0.3 g |
| Sodium | 769 mg | 87 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
