All Recipes Chicken





Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes | Servings: 5

This recipe may have a lot of steps and somewhat difficult for others, but I promise you that it is a very easy recipe. It will be worth all your efforts! Just follow these simplified steps and you are good to go. Enjoy the amazing flavours of this Chicken Biryani!


Brown Onions:

2 Onions Large

1/2 cup Vegetable Oil

Chicken Marinade:

700 grams Chicken Thighs and Drumsticks bone-in and skinless

3/4 cup Yogurt or hung curd

1/4 cup Tomato Puree

1/4 cup Vegetable Oil

1 tablespoon Ginger Garlic Paste minced ginger and garlic

1 tablespoon Red Chili Powder sub with 1 teaspoon Paprika + 1 teaspoon Cayenne

1 teaspoon Turmeric Powder

1 teaspoon Garam Masala Powder

2 tablespoon Brown Onions

1 1/4 teaspoon salt


2 tablespoon Hot Milk

10-15 Saffron strands

Parboiled Rice (70% cooked):

2 cups Basmati Rice

6 cups Water

2 tablespoon salt

1 Bay leaf

5-6 Cloves

2-3 Cardamom Pods

Other Biryani:

1 cup Mint Leaves fresh

1 cup Coriander Leaves Cilantro

1 1/2 tablespoons Ghee or Butter

To Serve:

Crispy Brown Onions

Onion Raita


Step 1: Let the onions sit at room temperature for 20 minutes, then pat them dry.

Step 2: Place a saucepan on the stove and turn to medium heat. Add oil and sauté the onions for 15 minutes or until fried.

Step 3: In a large mixing bowl, add the chicken marinade and add the chicken drumsticks and thighs. Marinate for about 2 hours or overnight.

Step 4: Soak the saffron strands in hot milk. Rub until smooth using the back of a spoon.

Step 5: Place a pot on the stove and pour in water. Turn the heat to high and bring it to a boil.

Step 6: Add the salt, basmati rice, and whole spices. Cook for 5 minutes. Drain and leave the whole spices with the rice.

How to layer and cook the Chicken Biryani:

Step 1: Place the chicken o the bottom of the heated pot.

Step 2: Cook for 4 minutes or until brown, then flip. Cook the other side for another 3 minutes.

Step 3: Turn off the heat and add in 1/2 of the onions, mint leaves, and coriander on top of the chicken.

Step 4: Top with the rice and drizzle ghee and saffron milk over.

Step 5: Turn the heat to low and cook for 20 minutes, covered until the rice is soft and tender.

Step 6: Turn off the heat and let it sit covered for 5 minutes more.

Step 7: Spoon on a clean plate, then top with the remaining onions.


Use only chicken drumsticks and thighs for a cheaper cost

You can use instant browned onions for this recipe.

I only use basmati rice because it tasted perfect for this recipe.

Nutrition Facts:

Calories: 866kcal | Carbohydrates: 70g | Protein: 26g | Fat: 54g | Saturated Fat: 35g | Cholesterol: 88mg | Sodium: 3514mg | Potassium: 570mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1309IU | Vitamin C: 11mg | Calcium: 140mg | Iron: 3mg