{"id":11652,"date":"2026-10-02T19:09:09","date_gmt":"2026-10-02T19:09:09","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=11652"},"modified":"2026-10-02T19:15:51","modified_gmt":"2026-10-02T19:15:51","slug":"chicken-biryani","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/chicken-biryani\/","title":{"rendered":"Chicken Biryani"},"content":{"rendered":"
<\/div>
\n\t
\"\"<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Chicken Biryani<\/span><\/h2>\n
<\/div>\n
Aromatic, delicious, and spicy one-pot chicken Biryani, made with basmati rice, spices, chicken, and herbs. This is a beginners' recipe and can be made with ease.<\/span>
<\/div>The secret lies in a well-seasoned yogurt marinade and carefully browning the onions without burning them.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Marination Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time<\/span>2 hours<\/span><\/span> hrs<\/span> 25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Swasthi Shreekanth – Indian Healthy Recipes<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>For the Chicken Marinade:<\/span><\/h4>
  • 18<\/span> oz (500g)<\/span> chicken<\/span> bone-in or boneless skinless, cut into pieces<\/span><\/li>
  • 3<\/span> Tbsp<\/span> plain yogurt<\/span> Indian curd, not sour<\/span><\/li>
  • 1\u00bc<\/span> Tbsp<\/span> ginger garlic paste<\/span><\/li>
  • \u00be<\/span> Tbsp<\/span> garam masala<\/span> or biryani masala<\/span><\/li>
  • \u00bd to 1<\/span> tsp<\/span> red chili powder<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> ground turmeric<\/span><\/li>
  • 1<\/span> Tbsp<\/span> lemon juice<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> salt<\/span><\/li><\/ul><\/div>

    <\/span>For the Rice:<\/span><\/h4>
    • 2<\/span> cups<\/span> premium aged basmati rice<\/span><\/li>
    • 1<\/span> bay leaf<\/span><\/li>
    • 4<\/span> green cardamoms<\/span><\/li>
    • 6<\/span> cloves<\/span><\/li>
    • 1<\/span> 1-inch <\/span> cinnamon stick<\/span><\/li>
    • 1<\/span> star anise<\/span><\/li>
    • \u00be <\/span> tsp <\/span> shahi jeera (caraway seeds)<\/span><\/li>
    • Water & Salt for boiling<\/span><\/li><\/ul><\/div>

      <\/span>For the Gravy & Layering:<\/span><\/h4>
      • 2<\/span> Tbsp<\/span> ghee<\/span> or oil<\/span><\/li>
      • 1<\/span> large<\/span> onion<\/span> very thinly sliced<\/span><\/li>
      • 1<\/span> green chili<\/span> slit<\/span><\/li>
      • \u00bc<\/span> cup<\/span> fresh mint leaves<\/span> finely chopped<\/span><\/li>
      • 1<\/span> pinch<\/span> saffron strands<\/span> soaked in 2 tbsp warm milk (optional)<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>

        <\/span>Marinate the Chicken<\/span><\/h4>
        • Make a few shallow slits in the chicken pieces.<\/div><\/li>
        • Combine all marinade ingredients in a large bowl, mix well, and coat the chicken.<\/div><\/li>
        • Cover and let it rest for at least 1 hour (or overnight in the refrigerator).<\/div><\/li><\/ul><\/div>

          <\/span>Prep the Rice & Saffron<\/span><\/h4>
          • Rinse the basmati rice at least 3 times until the water runs clear.<\/div><\/li>
          • Soak the rice in fresh water for 30 minutes, then drain entirely.<\/div><\/li>
          • If using saffron, steep a pinch of threads in 2 tablespoons of warm milk.<\/div><\/li><\/ul><\/div>

            <\/span>Fry the Aromatics & Cook Chicken<\/span><\/h4>
            • Heat ghee or oil in a heavy-bottomed pot or handi over medium heat.<\/div><\/li>
            • Add the sliced onions. Fry them, stirring constantly, until they are uniformly golden brown. Be careful not to burn them, as they will turn bitter. Set aside a quarter of the fried onions for garnish.<\/div><\/li>
            • Add the whole spices (bay leaf, cardamoms, cloves, cinnamon, star anise, shahi jeera) and the slit green chili to the remaining oil. Saut\u00e9 for 1 minute until fragrant.<\/div><\/li>
            • Add the marinated chicken and sear for 5 minutes until the meat turns pale.<\/div><\/li>
            • Lower the flame completely, cover the pot, and cook until the chicken is tender and soft. (The chicken will cook in its own juices and the yogurt).<\/div><\/li><\/ul><\/div>

              <\/span>Par-boil the Rice<\/span><\/h4>
              • While the chicken cooks, bring a large pot of water to a rolling boil.<\/div><\/li>
              • Add a bit of salt (the water should taste slightly salty).<\/div><\/li>
              • Add the soaked and drained rice. Cook on medium-high heat until the rice is \u00be cooked (around 4\u20135 minutes; it should still have a bite in the center). Drain completely.<\/div><\/li><\/ul><\/div>

                <\/span>Assemble & Dum (Steam)<\/span><\/h4>
                • Layer the partially cooked rice evenly over the cooked chicken base.<\/div><\/li>
                • Top with the reserved fried onions, chopped mint leaves, and drizzle the saffron milk over the surface.<\/div><\/li>
                • Seal the pot tightly with aluminum foil or a damp clean cloth, then place the lid firmly on top to trap the steam.<\/div><\/li>
                • Cook on super low heat for 20 minutes. Turn off the heat and let the pot sit, unopened, for another 10 minutes.<\/div><\/li>
                • Gently fluff the layered biryani with a fork or silicone spatula before serving. Enjoy hot alongside a refreshing cucumber raita!<\/div><\/li><\/ul><\/div><\/div>\n
                  <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":11649,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2506,136,139,2887,4476,1690,697],"tags":[],"class_list":["post-11652","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","category-entree","category-indian","category-marinated","category-one-pot","category-steamed","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2026\/10\/chicken-biryani-recipe.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/11652","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=11652"}],"version-history":[{"count":3,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/11652\/revisions"}],"predecessor-version":[{"id":11660,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/11652\/revisions\/11660"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/11649"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=11652"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=11652"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=11652"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}