Meal Prep · North Indian
Chicken Biryani
Aromatic and flavorful North Indian Chicken Biryani, perfect for a hearty meal.
Ingredients
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Step-by-step- Marinate chicken: In a large bowl, combine chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, biryani masala, half of the mint and cilantro, salt, and green chilies. Mix well and let it marinate for at least 30 minutes, or preferably 2 hours in the refrigerator.
- Cook rice: In a large pot, bring 4 cups of water to a boil with 1 tsp salt, bay leaves, cardamom, cloves, and cinnamon stick. Add the soaked and drained basmati rice and cook until 70% done (al dente). Drain the rice and set aside, reserving a little of the starchy water.
- Prepare chicken base: In a heavy-bottomed pan or Dutch oven, heat ghee/oil over medium heat. Add sliced onions and fry until golden brown. Remove half of the fried onions for garnish and set aside.
- Add tomatoes to the remaining onions in the pan and cook until softened. Add the marinated chicken and cook on medium-high heat for 10-15 minutes, stirring occasionally, until chicken is partially cooked and the gravy thickens.
- Layer the biryani: Spread half of the partially cooked rice over the chicken gravy. Sprinkle with remaining mint and cilantro, and half of the reserved fried onions. Drizzle with saffron milk if using.
- Layer the remaining rice over the top. Sprinkle with the rest of the fried onions, mint, and cilantro. Add a tablespoon of ghee on top (optional).
- Dum cook: Cover the pot tightly with a lid (you can seal the edges with dough or aluminum foil to prevent steam from escaping). Cook on very low heat for 20-25 minutes. Alternatively, you can place the pot in a preheated oven at 350°F (175°C) for 20-25 minutes.
- Rest and serve: Once done, turn off the heat and let the biryani rest for 10 minutes without opening the lid. Gently fluff the biryani with a fork before serving. Serve hot with raita and salad.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450-500 kcal |
| Protein | 35-40 g |
| Carbohydrates | 50-55 g |
| Fat | 15-20 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover biryani in an airtight container in the refrigerator.
Freezer Up to 3 months
Portion cooled biryani into freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
To reheat on stovetop, add a splash of water, cover, and heat on low until warmed through. In microwave, heat in 1-minute intervals, stirring between, until hot.
Chef’s Corner
- For best results, use good quality basmati rice and soak it properly. This helps in achieving long, separate grains.
- Don’t overcook the rice in the initial stage (70% done) as it will cook further during the ‘dum’ process.
- Sealing the pot tightly during dum cooking is crucial for the flavors to meld and the rice to cook perfectly with the steam.
- Adjust the spice levels (green chilies, red chili powder) according to your preference.
