Chicken Biriani Recipe

Name: Chicken Biriani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large onions peeled; 2 cloves garlic crushed; 2 inch piece ginger root peeled, fresh; 2 tablespoons curry powder; 1 teaspoon turmeric; 4 tablespoons yogurt natural; 2 pounds chicken thighs, boneless, skinless; 1 x salt to taste; 1 x black pepper freshly ground, to taste; 1 each bay leaves; 6 each cardamom seeds green; 1 each cinnamon sticks; 2 cups basmati rice brown, long grain; 3 1/4 cups water; 1 wedges lemon to serve; 1 x coriander fresh, to serve

Servings: persons

2 large onions peeled
2 cloves garlic crushed
2 inch piece ginger root peeled, fresh
2 tablespoons curry powder
1 teaspoon turmeric
4 tablespoons yogurt natural
2 pounds chicken thighs, boneless, skinless
1 x salt to taste
1 x black pepper freshly ground, to taste
1 each bay leaves
6 each cardamom seeds green
1 each cinnamon sticks
2 cups basmati rice brown, long grain
3 1/4 cups water
1 wedges lemon to serve
1 x coriander fresh, to serve

1
Thinly slice 1 onion and set it aside.
2
Cut the other onion into chunks, then puree it to a paste with the garlic, gingerroot, curry powder, turmeric and yogurt.
3
If you do not have a blender or food processor, then grate the onion and gingerroot and mix with the other ingrededients.
4
Add plenty of seasoning, then spoon this mixture over the chicken thighs, spreading it evenly over them and turning to coat all sides.
5
Cover and chill for 1 to 24 hours, the longer the better.
6
Heat the oil in a large heavy-bottomed saucepan or flameproof casserole.
7
Add the sliced onion, bay leaves and cardamoms, then cook, stirring often, until browned-about 20 minutes.
8
Use a slotted spoon to remove half the onion from the pan and reserve for garnih.
9
Push the rest of the onion to one side.
10
Add chicken portions, reserving the juices from marinating and brown them all over.
11
Add the rice to the pan, sprinkling it down between the chicken.
12
Tuck the cinnamon stick in between the chicken, then scrape all the marinating juice into the pan.
13
Pour in 3 3/4 cups of water.
14
Bring to a boil, then reduce the heat and cover pan tightly.
15
Leave to gently for 30 to 35 minutes, until the rice has absorbed the water and the chicken is tender.
16
The biriani should be moist.
17
Transfer the birmani to a serving dish, or serve it from the cooking pan, sprinkling the reserved onion over and addin flavor.
18
Add lemon wedges for garnish-their juice should be squeezed over before the birani is eaten.

886

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 large onions peeled, 2 cloves garlic crushed, 2 inch piece ginger root peeled, fresh, 2 tablespoons curry powder, and more.

Yes, Chicken Biriani falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Biriani

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions