Description
A flavorful, aromatic one-pot chicken biryani made with basmati rice, marinated chicken, and warm spices. Perfect for gatherings or next-day meals.
Ingredients
2 cups basmati rice
1½ lbs chicken drumsticks or thighs (halal)
1 cup plain yogurt
2 onions, thinly sliced
2 tomatoes, chopped
1 tbsp ginger-garlic paste
2 tsp garam masala
1 tsp turmeric
1 ½ tsp salt
Whole spices: cinnamon, cardamom pods, cloves
Handful fresh cilantro and mint leaves
3 tbsp cooking oil
Instructions
Soak rice for 20 minutes. Marinate chicken in yogurt, spices, ginger-garlic paste and salt.
Fry onions in oil until golden. Remove half for garnish.
Add whole spices and tomatoes to the pot. Cook for 2–3 minutes.
Add chicken and sauté until browned and oil separates.
Cook basmati rice in boiling water until 60% done. Drain thoroughly.
Layer chicken, then rice, then herbs and fried onions in a Dutch oven.
Seal with tight-fitting lid or dough. Cook on low heat for 25–30 minutes.
Let rest 10 minutes before serving.
Notes
Use aged basmati rice for best texture.
You can use dairy-free yogurt for lactose-free version.
Add saffron milk in final layer for enhanced aroma and color.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Dum (Steam-Cooked)
- Cuisine: South Asian
Nutrition
- Calories: 430
- Fat: 15g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 100mg
Keywords: chicken biryani, halal biryani, indian rice dish, layered rice chicken recipe