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Close up of chicken biryani in a white bowl.
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5 from 13 votes

Chicken Biryani

The incredible flavor of this authentic Chicken Biryani recipe transports you to India. It's made with a yogurt and Indian spice marinade, juicy chunks of chicken, caramelized onions, and an aromatic rice. Now you can enjoy this popular dish at home, anytime you want!
Prep Time20 minutes
Cook Time1 hour 40 minutes
Marinate Time1 hour
Total Time3 hours
Course: Main Dish
Cuisine: Gluten Free, Indian
Servings: 4 servings
Calories: 709kcal

Ingredients

Chicken Marinade

  • 1 1/2 pounds boneless, skinless chicken breasts (cut into bite size pieces)
  • 1/2 cup plain Greek yogurt
  • 12 cloves garlic (minced)
  • 2 inches fresh ginger (minced or grated)
  • 2 tablespoons garam masala
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/2 teaspoon red chili powder (or to taste, optional, see notes)

Caramelized Onions

  • 2 tablespoons ghee (or butter)
  • 2 onions (sliced thin)
  • 1/4 teaspoon salt

Rice

Instructions

  • Combine the chicken, Greek yogurt, garlic, ginger, garam masala, cinnamon, turmeric, salt and red chili powder in a medium bowl. Stir well to evenly blend the spices and coat the chicken.
    1 1/2 pounds boneless, skinless chicken breasts, 1/2 cup plain Greek yogurt, 12 cloves garlic, 2 tablespoons garam masala, 2 inches fresh ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon turmeric, 1/2 teaspoon salt, 1/2 teaspoon red chili powder
  • Cover and refrigerate for at least 1 hour or up until overnight.

Caramelized Onions

  • Melt the ghee in a large skillet over low heat. Add the onions and salt.
    2 tablespoons ghee, 2 onions, 1/4 teaspoon salt
  • Continue to cook on low, stirring only occasionally, until the onions are browned and caramelized, about 35-45 minutes.
  • Remove to a bowl and set aside. Return the skillet to the stove top to cook the chicken.
  • Add the chicken, still coated in the marinade, to the same skillet used for the onions. You can add additional ghee, if needed.
  • Cook on medium-high heat, until all sides are browned. It's okay if it's not fully cooked at this point. Set aside.

Rice

  • While the chicken is cooking, melt the ghee in a medium sauce pot over medium heat. Add the cloves, bay leaves, cardamom pods, star anise, cinnamon stock and green chili pepper. Cook about 1. minutes, stirring frequently.
    1 tablespoon ghee, 10-12 whole cloves, 4 bay leaves, 8 cardamom pods, 2 star anise, 1 cinnamon stick, 1 green chili pepper
  • Add the rice and stir to coat in the ghee and spices.
    1 1/2 cups rice
  • Stir in the chicken stock and raise the heat to bring to a boil. Once boiling, lower the heat to a simmer and cook about 5 minutes. The rice will only be par-cooked at this point.
    3 cups chicken stock
  • Drain the excess liquid out of the rice into a measuring cup or bowl. You should have about 1 cup of liquid, but can add extra chicken stock, if needed.
  • Spread half of the rice into the bottom of the Dutch oven or stock pot. Set aside the second half.
  • Top the bottom layer of rice with the chicken, then the onions. Sprinkle on the cilantro and mint.
    1/4 cup cilantro, 1/4 cup mint leaves
  • Evenly cover everything with the second half of the rice. Pour the reserved liquid from the rice over the top and cover with a lid.
  • Return the Dutch oven or stock pot to the stove top with the heat set on medium. Cook, covered for 20 minutes, then turn off the heat and allow the biryani to continue to steam inside the covered pot for another 20 minutes.
  • Serve by scooping straight down into the pot and lifting up to get some of each layer.
  • Pair with cucumber raita, mango chutney or the condiments of your choice.

Notes

Tips and Techniques

  • You can omit the red chili powder and green chili pepper for a milder dish, or adjust the amount to suite your own tastes. Cayenne pepper can be used as a substitute for the red chili powder (which is not the same as chili powder used to make chili).
  • The caramelized onions can be made ahead of time or while the chicken is marinating to save time.
  • Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
** Nutritional information is an estimate and may vary. It is based on 1/4 of all of the ingredients within the recipe card and includes all of the marinade, which will most likely not all be eaten.

Nutrition

Serving: 1serving | Calories: 709kcal | Carbohydrates: 79g | Protein: 51g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 144mg | Sodium: 952mg | Potassium: 1163mg | Fiber: 6g | Sugar: 7g | Vitamin A: 333IU | Vitamin C: 15mg | Calcium: 139mg | Iron: 3mg