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Chicken Biryani
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4.67 from 6 votes

Chicken Biryani

Chicken Biryani is a popular spiced Indian rice. Easy chicken biryani recipe by Asha, an Indian native in New York City and blog at Fork Spoon Knife.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Indian Recipes
Cuisine: Chicken
Keyword: Chicken Biryani
Servings: 4 people
Calories: 449kcal
Author: Bee Yinn Low

Ingredients

For the marinade

  • 6 chicken drumsticks
  • 1 bunch cilantro
  • ¼ cup mint
  • 2 tablespoons ginger and garlic paste
  • 2 teaspoons ground cumin
  • 1 tablespoon cream
  • salt as needed

For the Curry

  • 1 large onion diced
  • 4 cloves garlic minced
  • 2- inch (5cm) chunk ginger minced
  • 1 bunch cilantro
  • ½ cup mint
  • 1 cup thick coconut milk
  • 2 cups water/broth
  • 1 tablespoon ground cumin
  • 1 teaspoon ground turmeric
  • 2 tablespoons garam masala
  • 6-7 whole cloves
  • 2 sticks cinnamon
  • 6-7 whole peppercorns
  • 3 whole star anise
  • 3 dry bay leaves
  • salt as needed

For the rice

  • 3 cups Basmati rice
  • ½ small onion julienned
  • 3 whole cloves
  • 2 cardamom pods cracked
  • 1 bay leaf
  • 2 tablespoons ghee
  • 5 ½ cups water

For garnish

  • handful few cashews roasted in ghee

Instructions

  • Grind together the marinade ingredients. Make slits on the flesh of the drumsticks, coat with the marinade and let rest for a few hours or overnight.

To make the curry

  • Saute the onions, garlic and ginger in oil until translucent. Remove from heat and cool. Grind together the cooked onions, cilantro and mint. In a deep bowl, roast the whole spices in ghee until their aromas are released. Return the onion mixture to the pan and cook until the oil starts separating.
  • Add the dry spices and salt, mix and saute for a few minutes. Add the coconut milk and water and bring to a boil. Next, add the marinated chicken pieces and cook on medium until the meat is fully cooked. Let the curry cool until just warm.

Prepare the rice

  • Meanwhile, prepare the rice. Roast the whole spices in ghee and the saute the onions in the same. When soft, add the Basmati rice and roast for a few minutes. Add water and salt and cook the rice until just done. Let it cool to warm. Do not touch the rice when hot, as they are the most brittle then.
  • When ready to assemble, spread the rice in a deep dish, ovenproof pan. A little by little, add the curry and gently tossed until it’s just wet. The recipe makes a lot of curry than you need. For 3 cups of raw rice, you will not need more a cup and a half of the curry.
  • Arrange the chicken pieces around the dish, cover with a bit rice, so they don’t dry out. Cover the dish with foil and bake at 350 degrees for 40 minutes. Check in between to see if the biryani is drying out. If so, add more curry and gently toss.
  • To serve, scoop out the rice into a platter, arrange the drumsticks around and sprinkle roasted cashews over. Biryani is typically served with a simple raita made with diced onions in yogurt.

Nutrition

Serving: 4people | Calories: 449kcal | Carbohydrates: 125g | Protein: 33g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 128mg | Sodium: 175mg | Fiber: 6g | Sugar: 2g