Cooking Lucid
Chicken Biryani
Fragrant basmati rice layered with spiced marinated chicken, caramelized onions, and saffron — sealed and slow-cooked until every grain is infused with aroma. The crown jewel of Indian feasts.
Prep 40 min
Cook 50 min
Total 1h 30m
Serves 8
Ingredients
Step 1 — Marinate the chicken
- 2 lbs bone-in chicken pieces
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp salt
- Juice of 1 lemon
- 2 tbsp fried onions (birista)
Step 2 — Par-cook the rice
- 3 cups basmati rice (soaked 30 minutes)
- 8 cups water
- 2 bay leaves
- 4 green cardamom pods
- 1 cinnamon stick
- 1 tsp salt
- Pinch of saffron soaked in ¼ cup warm milk
Step 3 — Layer and dum cook
- 3 tbsp ghee
- 2 large onions (thinly sliced and fried until golden)
- Fresh mint and cilantro
- 1 tsp garam masala
- 2 tbsp ghee (for sealing)
- Raita and salad (to serve)
Instructions
- 1
Marinate the chicken
Combine chicken with yogurt, ginger-garlic paste, spices, salt, lemon juice, and fried onions. Marinate at least 1 hour.
- 2
Cook chicken and rice
Cook marinated chicken in a heavy pot with ½ cup water until 80% done, about 20 minutes. Separately, boil rice with whole spices until 70% cooked (grains should have a bite). Drain.
- 3
Layer and dum
In the same pot as chicken, layer half the rice, fried onions, herbs, and garam masala. Add remaining rice, drizzle saffron milk and ghee. Seal tightly with foil and lid. Cook on low heat 25 minutes. Rest 10 minutes before serving with raita.
Nutrition per serving: 520 cal · 32g protein · 58g carbs · 18g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
