Chicken Biriyani Recipe

Name: Chicken Biriyani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 2 teaspoons salt, divided; 1/4 teaspoon saffron threads, crushed; 1 1/2 cups uncooked basmati rice; 1 (3-inch) cinnamon stick; 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces; 1 tablespoon vegetable oil; 1 cup chopped onion; 2 teaspoons curry powder; 1 teaspoon minced peeled fresh ginger; 1/2 teaspoon ground cardamom; 1/8 teaspoon ground red pepper; 2 garlic cloves, minced; 2 serrano chiles, seeded and minced; 1 cup plain whole-milk yogurt; 1/2 cup golden raisins; 1/2 cup chopped dry-roasted cashews; 1/4 cup fresh cilantro

Servings: persons

3 cups water
2 teaspoons salt, divided
1/4 teaspoon saffron threads, crushed
1 1/2 cups uncooked basmati rice
1 (3-inch) cinnamon stick
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1 tablespoon vegetable oil
1 cup chopped onion
2 teaspoons curry powder
1 teaspoon minced peeled fresh ginger
1/2 teaspoon ground cardamom
1/8 teaspoon ground red pepper
2 garlic cloves, minced
2 serrano chiles, seeded and minced
1 cup plain whole-milk yogurt
1/2 cup golden raisins
1/2 cup chopped dry-roasted cashews
1/4 cup fresh cilantro

1
Bring water, 1 teaspoon salt, and saffron to a boil in a medium saucepan. Add rice and cinnamon stick to pan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard cinnamon stick.
2
Sprinkle chicken with 1/2 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; saute 5 minutes or until lightly browned. Remove chicken from pan; cover and keep warm. Add onion and 1/2 teaspoon salt to pan.
3
Cover, reduce heat to low, and cook 10 minutes or until lightly browned, stirring occasionally. Add curry and the next 5 ingredients (curry through serrano chiles); cook 3 minutes, stirring frequently. Add yogurt, stirring with a whisk; cook 3 minutes or until slightly thick, stirring constantly. Add chicken and raisins; cook 4 minutes or until thoroughly heated. Add rice; stir well to combine. Sprinkle evenly with cashews and cilantro.

684

kcal

Calories

Fat

101

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 18 ingredients. The key ingredients include: 3 cups water, 2 teaspoons salt, divided, 1/4 teaspoon saffron threads, crushed, 1 1/2 cups uncooked basmati rice, and more.

Yes, Chicken Biriyani 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 Biriyani

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions