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Authentic Easy Chicken Biryani

Tender yogurt-marinated chicken and fluffy basmati rice layered with aromatic spices, fried onions, fresh herbs, and saffron, then finished with an easy Dutch oven dum method.
Course Dinner, Main Course
Cuisine South Asian
Keyword Authentic Chicken Biryani, chicken biryani, Easy Chicken Biryani
Prep Time 25 minutes
Cook Time 45 minutes
40 minutes
Total Time 1 hour 50 minutes
Servings 6 people
Calories 560kcal

Equipment

  • 1 5.5-quart cast-iron Dutch oven
  • 1 Large Stockpot:
  • 1 Fine-mesh strainer
  • 1 Aluminum foil
  • 1 Instant-read thermometer

Ingredients

  • 2 lbs bone-in skinless chicken thighs
  • 2 cups aged long-grain basmati rice
  • 1/2 cup full-fat plain Greek yogurt
  • 1 1/2 tbsp chicken biryani masala
  • 1 tbsp ginger-garlic paste
  • 1 tbsp lemon juice
  • 1/2 cup crispy fried onions birista
  • 1/4 cup fresh mint leaves chopped
  • 1/4 cup fresh cilantro chopped
  • 1/4 tsp saffron strands
  • 3 tbsp warm milk
  • 2 tbsp ghee divided
  • 1 tsp salt for the chicken marinade
  • 1 1/2 tbsp salt for the rice cooking water
  • 2 green cardamom pods
  • 1 bay leaf

Instructions

  • Marinate: Combine chicken, yogurt, biryani masala, ginger-garlic paste, lemon juice, and 1 tsp salt. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  • Prepare the Rice: Rinse 2 cups basmati rice until the water runs mostly clear. Soak for 30 minutes and drain. Boil 8 cups water with 1 1/2 tbsp salt, cardamom, and bay leaf. Add rice and cook for about 5 minutes, until partially cooked with a firm center. Drain immediately.
  • Start the Chicken: Heat 1 tbsp ghee in the Dutch oven over medium heat. Add the marinated chicken and briefly sear both sides. Turn off the heat and arrange the chicken evenly.
  • Layer: Spread the parboiled rice over the chicken. Add fried onions, mint, cilantro, saffron soaked in warm milk, and the remaining 1 tbsp melted ghee.
  • Dum Cook: Cover the Dutch oven tightly with foil and then the lid. Bake at 350°F (175°C) for about 30 minutes.
  • Check & Rest: Verify that the thickest chicken piece reaches 165°F (74°C). Remove from the oven and keep covered for 10 minutes. Gently fluff from the bottom with a wide spatula and serve hot.

Notes

Cuisine: Indian / South Asian
Category: Main Course / Dinner / One-Pot Meals
Method: Dutch Oven Dum Cooking
Servings: 6
Prep Time: 25 minutes
Marinating Time: 30 minutes to 4 hours
Cook Time: 45 minutes
Total Time: About 1 hour 40 minutes, excluding optional longer marinating