Chicken biryani

Based on 8 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“Biryani contains everything that makes Indian cuisine so amazing: delicious aromas, strong colors, fluffy rice, and the addictive taste of spices.”

Difficulty

Medium 👍
115
min.
Preparation
0
min.
Baking
180
min.
Resting

Ingredients

Servings:-3+
chicken thighs
450 g basmati rice
2 cloves garlic
cardamom pods
5 g ginger
1 tbsp garam masala
½ tsp chili powder
½ tsp turmeric
2 tsp salt
300 g yogurt
150 ml whole milk
½ tsp saffron
green chilis
2 tbsp cilantro
onions
100 g ghee
600 ml water
1 tsp black cumin seeds
cinnamon sticks
black peppercorns
4 tbsp lemon juice
Metric
Imperial

Utensils

  • knife
  • cutting board
  • bowl (large)
  • mortar and pestle
  • pot (small)
  • pot (large)
  • pot

Nutrition per serving

Cal
1103
Protein
48 g
Fat
77 g
Carb
51 g
  • Step 1/4

    Crush garlic. Remove cardamom seeds from pods and grind. Mince ginger. Combine ginger, garlic, garam masala, chili powder, turmeric, salt, and cardamom in a bowl. Add yogurt and chicken thighs and let marinate for 3 hours.
    • 2 cloves garlic
    • cardamom pods
    • 5 g ginger
    • 1 tbsp garam masala
    • ½ tsp chili powder
    • ½ tsp turmeric
    • 1 tsp salt
    • 300 g yogurt
    • chicken thighs
    • knife
    • cutting board
    • bowl (large)
    • mortar and pestle

    Crush garlic. Remove cardamom seeds from pods and grind. Mince ginger. Combine ginger, garlic, garam masala, chili powder, turmeric, salt, and cardamom in a bowl. Add yogurt and chicken thighs and let marinate for 3 hours.

  • Step 2/4

    Thinly slice onions. Heat ghee in a large pot over medium heat, add onions, and fry until golden brown. Remove from heat and set aside. Combine milk and saffron in a small pot. Bring to a boil, remove from heat, and set aside. Finely chop green chilies and set aside.
    • onions
    • 100 g ghee
    • 150 ml whole milk
    • ½ tsp saffron
    • green chilis
    • pot (small)

    Thinly slice onions. Heat ghee in a large pot over medium heat, add onions, and fry until golden brown. Remove from heat and set aside. Combine milk and saffron in a small pot. Bring to a boil, remove from heat, and set aside. Finely chop green chilies and set aside.

  • Step 3/4

    Add rice to another pot along with water, black cumin, cinnamon, and pepper. Bring to a boil, reduce heat to low, place a lid on, and cook for 10 minutes. Season with salt.
    • 450 g basmati rice
    • 1 tsp black cumin seeds
    • cinnamon sticks
    • black peppercorns
    • 1 tsp salt
    • pot (large)

    Add rice to another pot along with water, black cumin, cinnamon, and pepper. Bring to a boil, reduce heat to low, place a lid on, and cook for 10 minutes. Season with salt.

  • Step 4/4

    Transfer chicken thighs and marinade to the pot with the fried onions and fry until seared. Distribute the milk-saffron mixture, chilies, cilantro, lemon juice, and rice. Cook for approx. 1 hour over low heat with a lid. If the meat isn’t tender after 1 hour, continue cooking for another 15 min. Once ready, mix well and serve immediately.
    • 2 tbsp cilantro
    • 4 tbsp lemon juice
    • pot

    Transfer chicken thighs and marinade to the pot with the fried onions and fry until seared. Distribute the milk-saffron mixture, chilies, cilantro, lemon juice, and rice. Cook for approx. 1 hour over low heat with a lid. If the meat isn’t tender after 1 hour, continue cooking for another 15 min. Once ready, mix well and serve immediately.