Description
This Chicken Biryani is an aromatic dish of spiced chicken, basmati rice, and fresh herbs. A comforting one-pot meal that’s halal-friendly.
Ingredients
Scale
- Chicken Marinade:
- 1 lb chicken thighs or drumsticks (halal-certified)
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tbsp ginger-garlic paste
- 1 tsp turmeric
- 1 tsp red chili powder
- 1 tsp ground coriander
- 1 tsp cumin powder
- 1 tsp garam masala
- ½ tsp salt
- Biryani Rice:
- 2 cups basmati rice
- 4 cups water
- 1 bay leaf
- 3 cloves
- 3 cardamom pods
- 1 cinnamon stick
- ½ tsp salt
- For Assembly:
- 2 medium onions, sliced
- 2 tomatoes, diced
- 1 cup chopped cilantro
- 1 cup chopped mint
- ½ cup fried onions
- 2 tbsp ghee or oil
- 1 tsp saffron soaked in 2 tbsp warm milk
Instructions
- Marinate chicken with yogurt, lemon juice, and spices. Refrigerate for 2 hours or overnight.
- Cook rice with spices until 70% done. Drain and set aside.
- Cook marinated chicken in ghee with onions and tomatoes until nearly done.
- Layer chicken and rice in the same pot, alternating with cilantro, mint, and fried onions. Drizzle saffron milk on top.
- Cover and cook on low heat for 20–25 minutes. Fluff before serving.
Notes
- Use high-quality basmati rice for best results.
- Marinate chicken overnight for more flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Cuisine: Indian/Middle Eastern
Nutrition
- Calories: 400 per serving
- Sugar: 4g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg