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Pot of chicken biryani with saffron rice, fried onions, mint and a bowl of raita

Easy Chicken Biryani

Fragrant layered chicken biryani with saffron basmati rice, spiced yogurt chicken, crispy fried onions and mint, steamed in one pot.
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Prep Time 25 minutes
Cook Time 1 hour
Soaking rice 20 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 2 lb bone-in chicken thighs and drumsticks 900 g, skin removed; or 1 1/2 lb boneless thighs
  • 0.75 cup plain whole-milk yogurt 180 g
  • 1 tbsp ginger garlic paste
  • 2 tsp garam masala or biryani masala
  • 1 tsp Kashmiri chilli powder
  • 0.5 tsp ground turmeric
  • 1.5 tsp salt
  • 2 green chillies slit, optional
  • 0.5 cup fresh mint leaves plus more for layering
  • 0.5 cup fresh cilantro chopped
  • 1 tbsp lemon juice
For the rice
  • 2 cups basmati rice about 400 g
  • 1 tbsp salt for the cooking water
  • 1 bay leaf optional
  • 4 green cardamom pods optional
  • 4 cloves optional
  • 1 small cinnamon stick optional
For layering
  • 2 large onions thinly sliced; or 1 1/2 cups store-bought crispy fried onions
  • 0.33 cup oil or ghee 80 ml, for frying the onions
  • 1 pinch saffron threads soaked in 3 tbsp warm milk; or 1/4 tsp turmeric
  • 2 tbsp ghee or butter melted

Equipment

  • 1 Heavy pot with tight lid
  • 1 Large saucepan

Method
 

  1. Rinse the rice in several changes of water until it runs almost clear, then cover with fresh water and soak for 20 minutes.
  2. Mix the yogurt, ginger garlic paste, garam masala, chilli powder, turmeric, salt, green chillies, half the mint, half the cilantro and the lemon juice. Add the chicken and coat well. Set aside while you fry the onions (or marinate in the fridge for up to 24 hours).
  3. Heat the oil in your heavy pot over medium heat. Fry the sliced onions, stirring often, for 15 to 18 minutes until deep golden brown and crisp. Lift them out onto paper towels. Leave about 2 tablespoons of the oil in the pot.
  4. Add the chicken and all the marinade to the pot with half of the fried onions. Cover and cook over medium-low heat for 20 minutes, stirring once or twice, until the chicken is almost cooked and the sauce has thickened.
  5. Meanwhile, bring a large saucepan of water to a boil with the salt, bay leaf, cardamom, cloves and cinnamon. Drain the rice and add it to the boiling water. Cook for 5 to 6 minutes, until the grains are about 70% cooked: they should still have a firm bite in the center. Drain well.
  6. Spread the rice evenly over the chicken. Top with the remaining fried onions, mint and cilantro, drizzle over the saffron milk and melted ghee.
  7. Cover the pot tightly (seal the edge with foil under the lid if it is loose). Cook on the lowest heat for 20 minutes, then turn off the heat and leave it covered for 10 minutes. Gently mix from the sides as you serve so every plate gets rice, chicken and onions.

Notes

Serve with: cucumber raita (plain yogurt, grated cucumber, salt and a pinch of cumin) and sliced onions with lemon.
Rice tip: the most important step is not overcooking the rice in step 5. It finishes cooking in the steam, so slightly underdone is perfect.
Leftovers: keeps in the fridge for 2 to 3 days. Sprinkle with a little water and reheat covered until steaming hot.
Outside India: crispy fried onions are sold in tubs in most supermarkets and Asian stores and save about 20 minutes. Any good-quality long-grain basmati rice works.