Chicken Biryani
Spicy Chicken Layered in Fragrant Basmati Rice
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Heat
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Serves
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Prep 30 mins
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Marinade 30 mins
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Cook 40 mins
A wonderfully aromatic biryani flavoured with decadent spices and baked with layers of fragrant basmati rice.
Hari says
This is a biryani (or biriyani) from Northern India made by marinating the chicken in yoghurt and brought to life with aromatic flavours and a sauce created from some amazing whole spices.
Once baked, or cooked in 'dhum', the dish comes together, oozing with the most delicious flavours where every mouthful gives you a new burst of warming spice. The list of spices may look daunting, so my advice is to just be organised and go through each stage (marinade, sauce and building the dish) methodically, and the biryani will come together easily.
I can't recommend this dish highly enough, especially if you're trying to impress your guests (which we all like to do once in a while). I promise you, as soon as you take the lid off the pan your friends will be in awe of what you've made - and want more!
To buy the main ingredients for my Biryani, check out my curry kit here.
- Ingredients
- Method
- 4-6 chicken thighs, chopped into chunks
Marinade
- 250g natural Greek yoghurt
- 1 tsp salt
- 1 tsp garam masala
- 2 tsp kashmiri chilli powder
- 1 tsp cumin seeds, crushed
- ½ tsp turmeric
- 1 garlic clove, thinly sliced
- 1 tsp grated, ginger
Saffron Milk
- a pinch of saffron
- 5 tbsp milk
Rice
- 400g basmati rice
- 500ml water
Masala
- 4 tbsp ghee
- 3 medium onions, sliced into rings
- 1 tsp fresh ginger, grated
- 2 cloves of garlic, sliced
- 2 bay leaves
- 1 stick cassia bark (approx. 7cm)
- 1 tsp black peppercorns
- 1 tsp cumin seeds
- ½ tsp salt
- 6 green cardamom
- 2 black cardamom (if you have them)
- 5 cloves
- 2 tomatoes, cut into 8 pieces
- 1 tsp turmeric
- 1 tsp coriander seeds, crushed
- handful of mint leaves
- handful of coriander with stems
- 2 or 3 whole green chillies, stabbed with a fork (optional)
Making the Biryani
- Cooked rice
- Cooked chicken
- Caramelised onions
- large pinch fresh coriander leaves, chopped
- large pinch fresh mint leaves, chopped
- 1 tbsp ghee
- Saffron milk
Method
Marinade
- Mix all the ingredients for the marinade in a bowl and marinade the chicken for at least 30 minutes.
- Pre heat the oven to 180oC.
Saffron milk
- Add saffron to the milk and leave it to steep and draw the colour out.
Rice
- Wash the rice until it runs clear then place in a pan and add water, bring to the boil and leave until water is absorbed. The rice should be par-cooked and remain slightly underdone.
- After a few minutes gently fork through the rice working your way to the bottom and transfer to a large bowl to cool.
Masala
- Heat the ghee and add the sliced onion rings and cook over a medium heat and until caramelised and a lovely dark golden brown (approx. 20 mins).
- Remove half the cooked onions and set to one side. Add the ginger, garlic, bay leaves, cassia bark, black peppercorns, cumin, cloves, green and black cardamoms to the pan and stir-fry for a few minutes until fragrant.
- Cut the tomatoes into chunks and add to the pan,
- Add the turmeric, crushed coriander seeds, salt and stir on a gentle heat and cook until the tomatoes start to break down, making a thick masala sauce.
- Wash and roughly chop up the mint and coriander leaves with the stems.
- Add half the chopped mint and coriander to the masala with whole chillies. Keep the remaining leaves for later.
- Add the marinated chicken to the pan, stir and leave to cook through for 15-20 minutes. Remove from the heat and set to one side.
Making the Biryani
- Bring the biryani together in a greased casserole dish preferably with a lid.
- Have your rice, cooked chicken, saffron milk, ghee, caramelised onions and chopped coriander and mint to hand.
- Place one third of the rice at the bottom of the dish and sprinkle with some of the saffron milk, coriander, 1 tsp ghee and a few onions. Then spoon half the chicken mixture on top of the rice.
- Place another third of the rice on top and sprinkle with the saffron milk, coriander and mint, 1 tsp ghee and a few onions and the remaining chicken mixture.
- Finally, top off with all the remaining rice and sprinkle the rest of the saffron milk on top, dot with ghee, all the corianderand mint and the caramelised onions.
- Place the lid on the casserole dish and place in the oven at 180oC and cook for 30-40 minutes until hot and fragrant.
Served with
Delicious with a lentil dhal.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 447 |
| Fat (g) | 23 |
| of which saturates (g) | 9 |
| Carbohydrates (g) | 43 |
| of which sugars (g) | 7 |
| Fibre (g) | 5 |
| Protein (g) | 17 |
| Salt (mg) | 485 |
This goes well with
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Comments
Comments (46)
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Hari Ghotra
Hi Yes it is supposed to be dry, you usually have it with a salan or a dhal. Hope that helps. Yes you can finish with some fresh coriander if you want to. I hope you enjoy it!
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Ramune
I’ve made this today! Tasted absolutely lovely, lots of flavours, nothing too overpowering. The only thing, and it was quite major for us, was picking out spices while eating. The big ones no problem, but pepper corns, coriander seeds and cloves weren’t pleasant at all. Next time I will grind everything in my grinder before I put in. Apart from that, great recipe, so thank you Hari?
p.s. Method instructions and ingredients aren’t the same as in the recipe list.... when I went to print it out, things were quite different, might be worth checking it out.-
Hari Ghotra
Yes some people don't like the whole spices we tend to eat them. Yes grind them up before hand - thanks for the info on the recipe - Amended.
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Jenny
Thanks for sharing this recipe. I made it yesterday and it was just gorgeous. Very fragrant and the recipe was easy to follow as well.-
Hari Ghotra
Hi Jenny I am cooking it on Saturday too - good to know you liked it and found it easy. Thanks for leaving a comment Hari
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manoj
Beef Dum biriyani kerala style homemade try it yourself-
Hari Ghotra
Sounds really good will take a look! Thanks for sharing.
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Kiran Sandhu
Just a quick question - does this have to be cooked in a casserole dish? Or can it all be done on the hob?
Thanks, Kiran-
Hari Ghotra
Hi Yes you can do it on the hob but you have to be careful as the rice will catch on the bottom of the pan but I like the crispy rice on the bottom some don't. It needs to be cooked on a very low heat and it may be worth adding a little splash of water as well. I hope that helps Hari
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Rosie
Hi, quick question. Do you leave the skin on the chicken thighs?-
Hari Ghotra
Hi Rosie With this recipe remove the skin, any excess fat and cut into chunks. Generally with Indian curry dishes you always remove the skin as it makes the dish fatty and the skin isn't very nice to eat. I hope that helps. Please do share any pictures of the dishes you cook on my app - https://hari.is/2P5rXbk Thanks so much for your question Hari
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Andrea Obergfell
I really enjoyed the "Online cooking" yesterday night. When you explained the ingredients you mentioned those "Indian by leaves". Can you please give me a clue where I can buy them? I need an online resource because I live in Germany where they seem to be totally unavailable.-
Hari Ghotra
Hi Andrea Thanks so much for joining in with the cook along. You can get the Tej Patta from here https://www.seasonedpioneers.com/shop/seasonings-spices/organic/herbs/indian-bay-leaves-tej-patta/ Any problems let me know. Hope this helps Thanks Hari
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Pam Naidoo
Hi Hari
You've already advised someone about assembling this the night before and then heating it through thoroughly in an oven... What about a slow cooker on its highest setting ? Will it turn out ok do you think?-
Hari Ghotra
Hi Pam I think its best cooked in the slow cooker on low. I have a couple of Biryani recipes in my new slow cooker cook book too. https://www.harighotra.co.uk/shop/easy-indian-slow-cooker-cook-book Thanks Hari
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Damo
Made this for the first time for tonight’s tea for 6 expecting there to be not quite enough. We’ve just had the last portion for supper. So looking forward to it we forgot to take pics for FB and Instagram. We had Hari’s Veg Pakoras too - first time for me doing Deep fried Indian starters but was well worth the thrill and eating xxxx-
Hari Ghotra
Hi Damo yep the Biryani goes a long way. Really glad to hear that you enjoyed it. Thanks for the feedback. Deep frying can be a worry if you haven't done it before but occasionally its fine and pakora taste so good!! Thanks so much for sharing your thoughts Hari
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Sudipta Maity
Great - thanks for the advice. -
Sudipta Maity
Hi Hari - this really is a sensation recipe. So tasty! Just one question...do you have any tips to make the rice more biryani-like? Mine was a touch on the mushy side. Thanks in advance.-
Hari Ghotra
Hi Sudipta glad you like it - you just have to make sure your rice is only par cooked. Don't cook it fully before layering the biryani, just boil it for about 5-6 minutes strain and leave to cook on a tray. Thanks Hari
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Aisha
My mother in law said this biryani was the best she has ever had in her whole life :D now that's a comment!-
Hari Ghotra
Hi Aisha - oh wow!!! I don't know what to say - thank mum!! thank is amazing feedback thank you so much for sharing that with me!!
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Emi
I noticed that the written recipe ingredients lists one teaspoon of saffron. That's a very terrifying amount so I just want to ask is it one pinch of saffron for the saffron milk or one teaspoon? I watched the full recipe video for it and you said to add "a nice pinch of saffron" so I really hope it's one pinch for this.
As a side note, I've made this dish at least 12 times now and I'm very thankful for this great recipe either with no saffron because I'm cheap or just a pinch. Thank you very much for making this recipe!-
Hari Ghotra
Hi Emi - it should be a pinch 1tsp would be too much. Thanks so much for your comments. Glad to hear that you like this recipe. It's been amended. Hari
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Steve
Hi Hari,
Is it OK to prepare this earlier in the day then put in the fridge after you have assembled ready for final cooking in the oven that evening?
Thanks.-
Hari Ghotra
Hi Steve Yes thats perfect just make sure its piping hot when you serve it. Enjoy! Hari
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Jac
What an excellent dish! Each mouthful a burst of flavours and textures. Just amazing. Thank you so much for such an easy to follow recipe. It resulted in a real masterpiece. Very grateful.-
Hari Ghotra
Hi Jac My pleasure thank you for trying it. Brilliant to hear that you loved it thank you so much for commenting! Hari
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Linda Bradbury
Hi
Are the cardamom black or green?
Thank you-
Hari Ghotra
Hi Linda Green cardamom (I have amended it to be clear on the website) I would also add 2 black if you have them as they add a really wonderful smokiness to the dish. Thanks so much Hari
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cookie
hi will this recipe work with lamb-
Hari Ghotra
Hi Cookie Yes it will you would just need to cook the masala with the lamb for a little longer so the meat is nice and tender. Let me know how you get on. thanks for your comments. Hari
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Phil
Just made this !it was really good! First time making a byriani and it was superb! -
Ash
Thanks Hari- Cooked it today and it was brilliant. One of the best ones I have had in a long time.-
Hari Ghotra
Hi Ash That's brilliant to hear, I love this biryani I cooked it on boxing day with leftover turkey and goose and the family wolfed the lot down! Thanks for trying it and leaving a comment, let me know what you try next.
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Ash
Quick question- Are the cardomoms green or black?-
Hari Ghotra
Hi Ash green ones in this but you could add a black one too for some earthiness. Enjoy Hari
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Wil
This was truly amazing and quite delicious.It's definitely finding its way on to my regular list.-
Hari Ghotra
Fantastic Wil - One of my favourites too!
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Hari Ghotra
Hi, I think the vegetable rice dish you are looking for is vegetable pilau ... http://www.harighotra.co.uk/indian-recipes/sides/vegetable-pilau
Thanks. Hari -
deborah
I cooked a wonderful vegetable biryani recipe of yours recently that was really delicious - but I cant find it now - did I imagine it? Please can I have it back?! -
Hari
Hi Kenny
Thanks so much for letting know - I'm really thrilled it worked out well. I do love a good briyani each mouthful is a combination of different flavours. Do let me know what you try next. Thanks Hari -
Kenny Thomas
We had this one for dinner tonight, another lovely dish, very fragrant and the flavours were great. We were a bit worried about the chicken drying out a little but it worked perfectly.
Thanks Hari -
Hari
Thank you for letting me know Catherine - i'm so pleased it went down so well with your friends. Please do let me know what you try next. -
Catherine
I made this for dinner last night with friends. It's delicious and quite easy to prepare. I doubled the quantity and thought there would be lots left over but everyone had seconds, some even had thirds! Can't wait to try other recipes Hari.
Phil
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