Chicken Biryani

Chicken Biryani By Rajeshwari


  1. 1 tbsp vegetable oil
  2. 10 grams garlic 
  3. 10 grams of ginger (grated)
  4. serrano chili peppers (to taste, minced)
  5. 5 grams mint
  6. 10 grams cilantro (finely chopped
  7. 1 tablespoon garam masala
  8. 1/2 teaspoon ground cinnamon
  9. 1 teaspoon salt
  10. 900 grams bone-in skin-on chicken thighs
  11. 6 cups of water
  12. 2 1/2 teaspoons salt
  13. 5 pods green cardamom 
  14. 1 teaspoon cumin seeds
  15. 1 bay leaf
  16. 360 grams basmati rice 
  17. 2 tablespoon ghee
  18. 2 medium onions (sliced thin
  19. 1 cup reserved boiling liquid 
  20. 1/2 teaspoon saffron threads
  21. cilantro (for garnish)


  1. Combine oil, garlic, ginger, chili peppers, mint, coriander, garam masala, cinnamon, and salt in a large bowl and stir together. 
  2. Add the chicken pieces and marinate for at least 1 hour or up to overnight.
  3. In a pot add the ghee and onions and saute the onions for (15-20 minutes). Transfer the onions to a bowl and set aside.
  4. Add the water, salt, cardamom, cumin, and bay leaf to a pot and bring to a boil. Add the rice and boil for 7 minutes. Drain the rice, reserving 1 cup of the liquid.
  5. In the pot, add the chicken in a single layer. Fry until golden brown on one side. Flip the chicken over and fry the other side until golden brown. Transfer the chicken back to the bowl you marinated it in.
  6. To assemble the biryani, add the saffron to the rice and toss to distribute evenly. Add half the rice mixture to the bottom of the pot you browned the chicken in.
  7. Top the rice with the chicken in a single layer.
  8. Top the chicken with an even layer of caramelized onions.
  9. Finish putting together the Biryani by adding the rest of the rice in an even layer. Add 1 cup of the reserved liquid from boiling the rice. Cover the pot with a lid and put the pot on the stove over medium heat and set the timer for 20 minutes. When you can see steam escaping from under the lid, turn down the heat to low and continue cooking until the timer goes off and then turn off the heat.
  10. Without opening the lid, set the timer for another 10 minutes to steam the biryani.
  11. Mix the Chicken Biryani together and then transfer to a serving platter. Garnish with fresh coriander and serve.