Chicken Biryani Recipe

Fragrant basmati rice cooked with marinated chicken, spices, and herbs. A royal and flavorful dish enjoyed worldwide.

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Prep Time 25

Cook Time 40

Total Time 1 5

Servings: 4

Course: Main Course

Cuisine: Indian, International

Calories: 420

2 cups (400 g) basmati rice

500 g chicken pieces

1 cup (200 g) yogurt

2 onions (200 g), sliced

2 tomatoes (200 g), chopped

2 tbsp (30 ml) oil

2 tbsp (30 g) ghee/butter

2 tsp (10 g) ginger-garlic paste

1 tsp (2 g) turmeric powder

2 tsp (4 g) red chili powder

2 tsp (4 g) garam masala

Salt to taste

4 cups (1 liter) water

Fresh coriander and mint leaves

Marinate chicken with yogurt, ginger-garlic paste, turmeric, chili, and salt for 30 min.

Cook rice 70% done; drain and keep aside.

Heat oil + ghee; fry onions golden brown.

Add marinated chicken; cook until tender.

Add tomatoes and garam masala; cook 5–6 min.

Layer half rice, then chicken masala, then remaining rice.

Sprinkle coriander and mint; cover and cook on low heat for 15 min.

Fluff gently and serve hot.

Nutrition (per serving, approx.): 420 kcal | Carbs 55 g | Protein 20 g | Fat 15 g | Fiber 3

Notes: Use saffron milk for authentic aroma.

Storage: Refrigerate up to 2 days; reheat before serving.

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