Go Back

Chicken Biryani

Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 35 minutes
Course Main Course

Ingredients
  

Marinated chicken:

  • 3 chicken thighs cut in half
  • 2 cups nonfat yogurt smooth or European style
  • 1 teaspoon olive oil
  • 1 teaspoon each: garam masala, ground coriander, garlic powder, cinnamon, turmeric, paprika
  • 1 pinch cayenne
  • 1 pinch chili powder

Parboiled rice:

  • 1 cup jasmine rice
  • 2 cups water enough to cover the rice
  • 1 bay leaf

Browned onions:

  • 1 onion
  • 2 tablespoons olive oil

Saffron:

  • 1 pinch saffron threads
  • Warm water enough to cover the saffron threads

Instructions
 

  • Marinate the chicken thighs in the yogurt, oil, and spices for a few hours or overnight.
  • Bring the rice, water and the bay leaf to a boil. Boil 5 minutes then drain in a colander and reserve.
  • Thinly slice the onion. Sauté in the oil in a nonstick pan until golden brown. Set aside.
  • Place the chicken/yogurt mixture in in a large Dutch oven. Add the browned onions over the top of the chicken. Then place the rice over the top of the chicken and onions. Use a large plate to press the ingredients flat. Pour the saffron and its liquid over the top of the rice.
  • Bring all to a boil then bake covered in a 375°F oven for 25–30 minutes, until the chicken and rice are done.
  • Serve immediately. Scoop the biryani out of the pot carefully so you don’t mix the layers.
Keyword chicken