Chicken Biryani Recipe

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.

Marinate chicken with yogurt, garlic, ginger, spices, and salt for at least 1 hour.

Soak basmati rice in water for 30 minutes, then drain.

Heat ghee in a large pot over medium heat until melted.

Fry sliced onions in ghee until golden brown, about 10 minutes.

Remove half of the fried onions and set aside for garnish.

Add marinated chicken to the pot and cook until browned, about 5-7 minutes.

Stir in chopped tomatoes and green chilies; cook until tomatoes soften, about 5 minutes.

Add soaked rice on top of the chicken mixture without stirring.

Pour in water, saffron, and lemon juice; season with salt.

Cover the pot with a tight-fitting lid and cook on low heat for 25-30 minutes.

Remove from heat and let it rest for 10 minutes without lifting the lid.

Fluff the biryani gently with a fork before serving.

Garnish with reserved fried onions, cilantro, and mint.

Cooking Techniques

Spice Level:

Allergens