Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes | Servings: 5
This recipe may have a lot of steps and somewhat difficult for others, but I promise you that it is a very easy recipe. It will be worth all your efforts! Just follow these simplified steps and you are good to go. Enjoy the amazing flavours of this Chicken Biryani!
2 Onions Large
1/2 cup Vegetable Oil
700 grams Chicken Thighs and Drumsticks bone-in and skinless
3/4 cup Yogurt or hung curd
1/4 cup Tomato Puree
1/4 cup Vegetable Oil
1 tablespoon Ginger Garlic Paste minced ginger and garlic
1 tablespoon Red Chili Powder sub with 1 teaspoon Paprika + 1 teaspoon Cayenne
1 teaspoon Turmeric Powder
1 teaspoon Garam Masala Powder
2 tablespoon Brown Onions
1 1/4 teaspoon salt
2 tablespoon Hot Milk
10-15 Saffron strands
Parboiled Rice (70% cooked):
2 cups Basmati Rice
6 cups Water
2 tablespoon salt
1 Bay leaf
2-3 Cardamom Pods
1 cup Mint Leaves fresh
1 cup Coriander Leaves Cilantro
1 1/2 tablespoons Ghee or Butter
Crispy Brown Onions
Step 1: Let the onions sit at room temperature for 20 minutes, then pat them dry.
Step 2: Place a saucepan on the stove and turn to medium heat. Add oil and sauté the onions for 15 minutes or until fried.
Step 3: In a large mixing bowl, add the chicken marinade and add the chicken drumsticks and thighs. Marinate for about 2 hours or overnight.
Step 4: Soak the saffron strands in hot milk. Rub until smooth using the back of a spoon.
Step 5: Place a pot on the stove and pour in water. Turn the heat to high and bring it to a boil.
Step 6: Add the salt, basmati rice, and whole spices. Cook for 5 minutes. Drain and leave the whole spices with the rice.
How to layer and cook the Chicken Biryani:
Step 1: Place the chicken o the bottom of the heated pot.
Step 2: Cook for 4 minutes or until brown, then flip. Cook the other side for another 3 minutes.
Step 3: Turn off the heat and add in 1/2 of the onions, mint leaves, and coriander on top of the chicken.
Step 4: Top with the rice and drizzle ghee and saffron milk over.
Step 5: Turn the heat to low and cook for 20 minutes, covered until the rice is soft and tender.
Step 6: Turn off the heat and let it sit covered for 5 minutes more.
Step 7: Spoon on a clean plate, then top with the remaining onions.
1. Use only chicken drumsticks and thighs for a cheaper cost.
2. You can use instant browned onions for this recipe.
3. I only use basmati rice because it tasted perfect for this recipe.
Calories: 866kcal | Carbohydrates: 70g | Protein: 26g | Fat: 54g | Saturated Fat: 35g | Cholesterol: 88mg | Sodium: 3514mg | Potassium: 570mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1309IU | Vitamin C: 11mg | Calcium: 140mg | Iron: 3mg
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