How To Make Chicken Biryani (Delicious Indian Rice Dish)

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric adds color with less cost.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is budget-friendly.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers more protein, while long-grain rice is more economical.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in fat, sour cream is often cheaper.

Toast spices: cinnamon, bay leaf, star anise, cardamom pods, mace, cloves, fennel seeds, caraway seeds, black peppercorns, black cardamom, and coriander in a pan over medium-low heat until fragrant and crackling.

Grind the toasted spices in a mortar until fully ground to make a spice mix.

Marinate chicken with yogurt, ginger garlic paste, Kashmiri chilli powder, turmeric, a pinch of salt, and split green chilies. Mix well and cover, then refrigerate for at least 2 hours or preferably overnight.

Melt ghee in a biryani pot, then layer marinated chicken skin side down in an even layer. Cook over medium to medium-high heat for 30 to 45 minutes until the chicken changes color.

Slice onions thinly using a mandolin, then add to a pan with cold oil. Cook on low heat until golden and crispy, then set aside on paper towels to drain.

Measure basmati rice into a bowl, rinse with water until it runs clear, then soak for 30 minutes. Drain the rice.

Boil water in a pot, add spices and salt, then add the soaked rice. Cook for 5 to 7 minutes until rice is 75% cooked, then strain.

Crush saffron into warm milk to make saffron milk. Set aside to bloom.

Layer half of the crispy onions over the chicken, sprinkle with chopped mint and cilantro, then add the cooked rice on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens