Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Chicken Biryani
Recipe

29 INGREDIENTS • 14 STEPS • 1HR 50MINS

Chicken Biryani

4.8
4 ratings
Treat yourself to the senses of the aromatic, rich, and complex flavors of this exquisite Chicken Biryani, a beloved South Asia-inspired dish, that marries tender chicken pieces with fragrant basmati rice and a symphony of spices. This recipe harmoniously combines culinary artistry with the pleasure of savoring each bite.
Add to plan
logo
Chicken Biryani
Save
author_avatar
Tina Sawasdee at SideChef
Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SUACE! Find me on instagram @tangy.tina 📸
https://www.sidechef.com
Treat yourself to the senses of the aromatic, rich, and complex flavors of this exquisite Chicken Biryani, a beloved South Asia-inspired dish, that marries tender chicken pieces with fragrant basmati rice and a symphony of spices. This recipe harmoniously combines culinary artistry with the pleasure of savoring each bite.
1HR 50MINS
Total Time
$8.28
Cost Per Serving
Ingredients
Servings
4
US / Metric
Rice
Brown Jasmine Rice
2 1/3 cups
Mahatma® Thai Fragrant Whole Grain Jasmine Brown Rice, rinsed
Water
8 1/3 cups
Water
plus more for soaking
Green Cardamom Pod
4
Green Cardamom Pods
Cinnamon Stick
1
Cinnamon Stick
Ground Cloves
1/4 tsp
Ground Cloves
Salt
1 tsp
Biryani
Bone-In, Skin-On Chicken Leg Quarter
2.2 lb
Bone-In, Skin-On Chicken Leg Quarters
remove the skin and cut into big pieces
Russet Potato
9 oz
Russet Potatoes
peeled and cut into big chunks
Dahi
3/4 cup
Dahi
or Plain Yogurt
Fresh Ginger
1 piece
Fresh Ginger, peeled, grated
2-inch piece
or 2 Tbsp of Ginger Paste
Garlic
4 cloves
Garlic, grated
Biryani Masala
1 pckg
45 g
Biryani Masala, divided
Ground Turmeric
3/4 tsp
Kashmiri Red Chili Powder
1/2 Tbsp
Kashmiri Red Chili Powder
Ground Coriander
1/2 tsp
Ground Coriander
Vegetable Oil
1/2 tsp
Vegetable Oil
Red Onion
1
Red Onion, thinly sliced, Medium
Tomato
1
Tomato
cut into wedges
Dried Pitted Prunes
4
Dried Pitted Prunes
Mace Blade
3
Mace Blade, toasted
Green Chili Pepper
2
Green Chili Peppers, sliced
Fresh Cilantro
1/4 bunch
Fresh Cilantro
chopped and reserve some for garnish
Fresh Mint
4 stalks
Fresh Mint
chopped and reserve some for garnish
Lemon
1
Lemon
cut into wheels
Water
2 Tbsp
Water, warmed
Raita
1 cup
Raita
optional
Nutrition Per Serving
VIEW ALL
Calories
1007
Fat
60.6 g
Protein
52.8 g
Carbs
72.7 g
Add to plan
logo
Chicken Biryani
Save
author_avatar
Tina Sawasdee at SideChef
Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SUACE! Find me on instagram @tangy.tina 📸
https://www.sidechef.com

Author's Notes

Makes 4-6 portions.

A substitute for Kashmiri Chili powder is a 3:1 smoky paprika-to-cayenne pepper spice blend.
Cooking InstructionsHide images
step 1
In a large mixing bowl, combine the Bone-In, Skin-On Chicken Leg Quarters (2.2 lb), Russet Potatoes (9 oz), Dahi (3/4 cup), Garlic (4 cloves), Fresh Ginger (1 piece), Biryani Masala (1/2 pckg), Ground Turmeric (1/2 tsp), Kashmiri Red Chili Powder (1/2 Tbsp), and Ground Coriander (1/2 tsp). Leave it aside to marinate for at least 15 minutes or up to 2 hours in the fridge for more flavor (make sure to leave the chicken at room temperature before cooking).
step 2
Soak the Mahatma® Thai Fragrant Whole Grain Jasmine Brown Rice (2 1/3 cups) in water for 30 minutes.
step 3
In a deep frying pan, heat the Vegetable Oil (1/2 tsp) over medium-high heat. Once hot, add Red Onion (1) and occasionally stir for about 10-15 minutes or until golden brown. Remove from the pan and set it on the parchment paper-lined tray.
step 4
Scoop about half of the oil in the pan out and turn the heat to high, then cook the marinated chicken for about 5-10 minutes.
step 5
Lower the heat to medium, and add potato with marinating liquid, Tomato (1), remaining Biryani Masala (1/2 pckg), Dried Pitted Prunes (4), Curry Leaves (3), and Mace Blade (3). Continue cooking for about 15-20 more minutes or until the liquid becomes like a paste. Occasionally stir to prevent it from sticking to the bottom.
step 6
While the chicken is cooking, start to cook the rice. In a large pot, fill the Water (8 1/3 cups) up to about ¾ of the pot, and bring it to a rolling boil. Once boiling, add Bay Leaves (2), Green Cardamom Pods (4), Cinnamon Stick (1), Ground Cloves (1/4 tsp), Star Anise (1), and Salt (1 tsp). Then add soaked rice and cook for about 3-5 minutes or until rice is about 80% done. Gently stir for a couple of times. You will notice that the rice starts to come up to the surface when it’s about time.
step 7
Drain the rice through the fine strainer. Use a fork to lightly fluff up the rice to remove excess moisture and steam, and remove the whole spices. Let the rice rest for about 5 minutes.
step 8
In the pan with chicken, stir in Green Chili Peppers (2) and a quarter part of the fried onion. Remove from the heat.
step 9
In a small mixing bowl, dissolve ¼ tsp of Ground Turmeric (1/4 tsp) in the Water (2 Tbsp).
step 10
Assemble biryani in a large pot. Starting with half of the rice, then half of the chicken masala, Fresh Cilantro (1/4 bunch), Fresh Mint (4 stalks), and Lemon (1). Repeat the same for another layer and reserve ⅓ part of the rice to add on top with some more fried onion. Then use the back of the spoon to make some holes in the rice and pour the turmeric liquid into the holes and over the top of the rice to create the color for Biryani.
step 11
Cover with the kitchen cloth-covered heavy lid. Bring the pot to the stovetop and cook on high heat for 5 minutes.
step 12
Reduce the heat to low and put the rice to dum for 10-15 minutes.
step 13
Rest the biryani for about 10 minutes before opening the lid.
step 14
Serve the rice on a platter. Garnish with cilantro, mint, and optionally serve with Raita (1 cup)
step 14 Serve the rice on a platter. Garnish with cilantro, mint, and optionally serve with Raita (1 cup)
Tags
view more tags
Gluten-Free
Asian
Chicken
Shellfish-Free
Dinner
Rice
0 Saved
top