Lunch
Chicken Biryani
Non-vegSpicy spice
Prep
30 min
Cook
45 min
Total
75 min
≈ 460 kcal21 g proteinper serving · estimate
Contains: Dairy
Food safety
• Wash hands, boards and knives after handling raw meat. Cook until no pink remains inside.
Storage
Refrigerate in an airtight container within 2 hours of cooking. Consume within 1–2 days.
Equipment
Tawa or non-stick panPot with lidMixing bowlStrainer
Ingredients
6 servings
Tap ingredients as you prepare them.0 of 15 ready
Step by Step Instructions
1
Wash hands and clean cutting board with soap and water.
2
Cut chicken into medium pieces.
3
Marinate chicken with yogurt, ginger-garlic paste, 0.5 tsp turmeric, 1.5 tsp red chilli powder, and salt for 30+ minutes.
⏱ 30 min timer
4
Soak saffron in warm milk. Rinse and soak basmati rice for 20 minutes.
⏱ 20 min timer
5
Boil water with whole spices and salt; par-cook rice to 70% done (5-6 min), then drain.
⏱ 6 min timer
6
Cook marinated chicken with fried onions and biryani masala, covered, for 12-15 minutes until chicken is cooked through with no pink inside.
⏱ 15 min timer
7
Layer rice over chicken; top with fried onions, mint and coriander leaves, and saffron milk.
8
Cover tightly, cook on lowest flame (dum) for 20-25 minutes with a tawa underneath.
⏱ 25 min timer
9
Rest 5-10 minutes, then gently fluff from the sides to mix layers and serve.
⏱ 10 min timer