published Dec 05, 2022, updated Sep 30, 2024 Biryani (bee-ree-ah-nee) is a traditional South Asian dish made with a ton of rice, chicken, and herbs. This biryani recipe is made with succulent chicken thighs and topped with crispy, fried onions for a masterful combination of textures and flavors. There are so many popular Indian herbs and spices in this dish, I felt like I had my whole spice cabinet out on the counter while I was making it! Chicken biryani is a fabulous one-pot recipe for serving many mouths at once. The yogurt-based curry marinade doubles as a sauce that’ll flavor the mixed rice and meat from top to bottom, and it can be made ahead of time too. Looking for more tasty, convenient one-pot rice dishes to make for dinner? Check out my kabsa, keema matar, and most of the curries on my site.
Recommended Tools
Dutch Oven – For cooking the chicken biryani and frying the onions. You could also use a deep skillet to fry the onions, but remember to save the oil! Large Pot Mortar and Pestle – For grinding the saffron, or mash in the palm of your hand.
Storing and Reheating
Transfer any leftover chicken biryani to an airtight container and refrigerate. While it can be kept for up to 4 days, the texture will start to deteriorate after 2 days. The Indian Bay Leaf (Teja Patta), comes from the cassia tree and tastes more like cinnamon. I don’t recommend substituting it with the laurel bay leaf in Indian cooking. If Indian Bay Leaf is unavailable, it’s best to leave it out altogether, although you can substitute it with a little cinnamon, or an extra clove.
Chicken – I’ve had the most success making chicken biryani with bone-in, skin-on chicken thighs and or legs. Chicken breasts tend to get dry and tough by the time they’ve finished cooking. Onions – Slice finely for the best texture once fried. Herbs: Saffron – This biryani recipe requires ½ teaspoon (roughly 50 threads or ¼ gram). I recommend grinding the threads into a fine powder with a mortar and pestle. Mint – If you don’t love mint, try lemon balm! It’s only slightly minty but is more citrusy than anything else. Cilantro – Substitute with parsley or Thai basil. Marinade – This tangy curry marinade has a plain yogurt base brightened by tangy, acidic tomato puree and seasoned with: Minced Garlic & Ginger Paprika – Sweet, not smoked. Cumin – Warm and earthy. Cardamom – Sweet and citrusy. Garam Marsala – A blend of warm spices common in Indian cooking. I usually make my own. Red Chili Powder – Lal mirch is preferred for this chicken biryani recipe, but you can substitute with the milder kashmiri chili powder or even cayenne. Turmeric – Yellow, earthy turmeric is a can’t-miss ingredient in any curry marinade. Rice – This basmati rice is seasoned with a variety of warm, spicy seasonings including cardamom, cinnamon, star anise, and cloves. If you’re missing one of these, substitute with another similar spice such as allspice or nutmeg.
Reheat on the stovetop over low heat until warmed through, adding a little water or chicken broth to rehydrate the rice, or in the microwave covered by a moist paper towel. Love this recipe? Share it with the world on Pinterest.
