Chicken Biryani

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This chicken biryani brings together tender spiced chicken, golden fried onions, and fluffy basmati rice in one fragrant, deeply satisfying pot. It is a showstopping meal that is more approachable than it looks.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: Indian

Freezer friendly: 2 Months

Shelf life: 3 Days

Servings:

Author: Samira Kazan

Equipment

Ingredients

For the chicken curry

2.2 lb chicken bone-in thighs, breast, or a mix, cut into portions
3 onions medium, finely sliced (about 10 oz)
3 tomatoes medium, diced (about 10 oz)
2 potatoes medium, peeled and quartered (about 8.5-9 oz)
1 cup plain yogurt full-fat
1 tablespoon minced garlic
1 tablespoon minced ginger
2 1/2 tablespoons biryani masala or garam masala as a substitute
1 cup cooking oil
2 cups water

For the rice

3 1/2 cups basmati rice rinsed and drained
15 cups water
3 tablespoons salt

US Customary - Metric

Instructions

Rinse the basmati rice several times under cold water until the water runs mostly clear. Set aside to drain while you prepare the curry.

Cook the chicken

Heat the oil in a large, heavy-bottomed pot over medium heat. Add the finely sliced onions and fry, stirring often, until they are a deep, rich golden brown, about 15 to 20 minutes. Do not rush this step and do not let them burn.
Add the diced tomatoes and continue cooking, stirring occasionally, until the tomatoes break down completely and the oil visibly separates from the mixture, about 8 to 10 minutes.
Add the chicken pieces, minced garlic, minced ginger, yogurt, quartered potatoes, and biryani spice mix. Stir well to coat everything in the sauce. Fry on medium heat for 10 minutes, turning the chicken occasionally.
Pour in the water, stir, and reduce the heat to low. Cover and cook until the chicken is tender and the potatoes are cooked through, about 20 to 25 minutes.
Remove the lid, increase the heat to medium, and stir-fry until the oil separates again and the curry thickens, about 5 minutes. Remove from heat and set aside.

Par cook the rice

While the curry cooks, bring 15 cups of water to a rolling boil in a large pot. Stir in the salt. Add the drained basmati rice and boil uncovered, stirring once or twice, until the rice is about three-quarters cooked. The grains should still have a firm center when you bite one, about 7 to 9 minutes.
Drain immediately and thoroughly in a colander.

Assemble and finish cooking

Spread half of the drained rice in an even layer across the bottom of a large, clean heavy-bottomed pot. Spoon the chicken curry evenly over the rice. Top with the remaining rice, spreading it gently to cover all the curry.
Place the lid on tightly. Cook over very low heat for 5 to 10 minutes, until the rice is fully cooked through and has absorbed the steam rising from the curry below.
Turn off the heat and allow the biryani to rest, covered, for 5 minutes. Gently fold the layers together before serving so each portion includes rice, chicken, and potato. Serve hot.

Notes

Chicken: Bone-in thighs are the most flavorful and stay juicy. Boneless thighs also work well. If using chicken breast, cut into smaller pieces and reduce the cooking time slightly to avoid dryness.
Biryani Masala: Store-bought biryani spice mix is ideal. Garam masala is a good substitute but the flavor will be slightly simpler.
Rice: Use aged long-grain basmati rice for the best texture. Drain the parboiled rice as soon as it reaches the three-quarters-cooked stage to prevent mushiness during the final steam.
Oil separating: When the oil visibly separates from the curry base, that is the signal that the moisture has cooked off and the flavors have concentrated. Do not skip this step.
Make ahead: The chicken curry base can be made a day ahead and refrigerated. Parboil the rice fresh when ready to assemble and steam. Keep any leftovers in the fridge for up to 3 days or freeze them for up to 2 months.

Check the blog post for more tips and answers to top FAQs.

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