Name: The Best Chicken Biryani Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: Crispy onions (above); Chopped coriander / cilantro; Yoghurt (Note 7); 1 cup coriander / cilantro , chopped; 1/4 cup (60g) ghee or unsalted butter , melted (Note 6); 1 tsp saffron threads (loosely packed) (Note 5); 2 tbsp warm water; 2 medium onions (yellow, brown) , halved and finely sliced; 1 cup (250 ml) oil, for frying; 2 tbsp salt; 10 cloves; 5 dried bay leaves; 1 star anise; 6 green cardamon pods; 2 1/4 cups (450g) uncooked basmati rice (Note 3); 2/3 cup (150 ml) yoghurt, plain; 1/2 cup (125 ml) water; 2 tbsp vegetable oil (or other plain oil); 6 garlic cloves, minced; 2 tsp finely grated fresh ginger; 1/8 tsp ground turmeric; 1/4 tsp cinnamon; 1/2 tsp cayenne (adjust spiciness to taste); 1/2 tsp ground cardamom; 2 tsp garam marsala (Note 2); 2 tsp coriander; 1 tbsp cumin; 2 tbsp paprika, sweet / ordinary (not smoked); 1 3/4 tsp salt; 750g (1.5 lb) chicken thighs , skin on, bone in, halved along bone (Note 1)

The Best Chicken Biryani recipe with simple, easy-to-follow instructions and mouthwatering, traditional Pakistani and Indian flavor. The heady aromas, the vibrant colours, the fluffy rice and those addictive curry flavours.

The Best Chicken Biryani Recipe

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

750g (1.5 lb) chicken thighs , skin on, bone in, halved along bone (Note 1)

MARINADE:

2/3 cup (150 ml) yoghurt, plain
1/2 cup (125 ml) water
2 tbsp vegetable oil (or other plain oil)
6 garlic cloves, minced
2 tsp finely grated fresh ginger
1/8 tsp ground turmeric
1/4 tsp cinnamon
1/2 tsp cayenne (adjust spiciness to taste)
1/2 tsp ground cardamom
2 tsp garam marsala (Note 2)
2 tsp coriander
1 tbsp cumin
2 tbsp paprika, sweet / ordinary (not smoked)
1 3/4 tsp salt

PAR BOILED RICE:

2 tbsp salt
10 cloves
5 dried bay leaves
1 star anise
6 green cardamon pods
2 1/4 cups (450g) uncooked basmati rice (Note 3)

CRISPY ONIONS (NOTE 4):

2 medium onions (yellow, brown) , halved and finely sliced
1 cup (250 ml) oil, for frying

SAFFRON:

1 tsp saffron threads (loosely packed) (Note 5)
2 tbsp warm water

BIRYANI:

1 cup coriander / cilantro , chopped
1/4 cup (60g) ghee or unsalted butter , melted (Note 6)

GARNISH:

Crispy onions (above)
Chopped coriander / cilantro
Yoghurt (Note 7)

Instructions

Read Directions

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Notes

1. Cut the chicken along the bone, keeping the bone in. So one half will have no bone, the other will have the bone.

Skin on bone in thighs is the safest to use (forms a protection barrier on base) and yields juicy chicken. Even if you overcook, worst case is crispy chicken skin which protects the flesh and rice. Next best is boneless chicken thighs.

I take no responsibility for outcome if breast is used! But here is how I would do it: use whole breast, remove chicken from marinade, simmer marinade on low until it's almost like a paste. Squidge raw breast back in the "paste", then follow recipe starting with the onion and coriander layers. This will reduce the time the breast is cooking so keep it as juicy as possible.

2. Garam Masala is an Indian spice mix and you'll find it in the spices aisle at every day supermarkets in Australia.

3. Can be substituted with jasmine or long grain rice but be aware that the fragrance will be slightly different. Still super tasty!

4. For an easy sub, use store bought crispy fried shallots or onions. The shallots are found in the Asian section of every day supermarkets and Asian stores (cheaper!). Get plenty! Use some in the biryani and lots for garnish!