Chicken biriyani

Discover the ultimate Chicken Biryani recipe featuring tender chicken thighs cooked with fragrant basmati rice, aromatic spices like cinnamon and cumin, and a rich curry paste. Enhanced with a creamy Greek yogurt sauce and refreshing cucumber, this dish brings together a perfect blend of textures and flavors for a mouthwatering culinary experience.

  • 23 Apr 2025
  • Cook time 30 min
  • Prep time 15 min
  • 4 Servings
  • 12 Ingredients

Chicken biriyani

Chicken Biriyani is a fragrant and flavorful dish that has roots in the Indian subcontinent. This one-pot meal combines marinated chicken, aromatic basmati rice, and a blend of spices, making it a beloved recipe for gatherings or a comforting dinner at home. Whether you are new to cooking or a seasoned chef, follow these steps to create a delicious Chicken Biriyani that will impress your taste buds.

Ingredients:

1 tbsp olive oil
14g
4 chicken thighs
400g
1 onion
160g
2 garlic cloves
6g
1 tbsp ginger root
16g
1/3 cup curry paste
72g
1 cup basmati rice
200g
1 cinnamon stick
3g
2 cups chicken gravy
400g
1 cup greek yogurt
240g
1 cucumber
250g
1 tsp ground cumin
3g

Instructions:

1. Prepare the Ingredients:
- Finely chop the onion.
- Mince the garlic cloves.
- Grate the ginger root.
- Dice the cucumber.
2. Cook the Chicken:
- Heat the olive oil in a large pot or a deep skillet over medium heat.
- Add the chicken thighs and cook until they are golden brown on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
3. Prepare the Aromatics:
- In the same pot, add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
- Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
4. Cook with Curry Paste and Rice:
- Add the curry paste to the pot and stir well to combine with the onion, garlic, and ginger mixture. Cook for an additional 2 minutes.
- Add the basmati rice and cinnamon stick to the pot, stirring to coat the rice with the curry paste mixture.
5. Add Liquid and Chicken:
- Pour in the chicken gravy and stir to combine with the rice and spices.
- Return the browned chicken thighs to the pot, nestling them into the rice mixture.
6. Simmer the Biryani:
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 20-25 minutes, or until the rice is cooked and the chicken is tender. Make sure to check occasionally and stir gently to prevent the rice from sticking to the bottom.
7. Prepare the Yogurt Sauce:
- While the biryani is simmering, prepare the cucumber-yogurt sauce. In a small bowl, combine the diced cucumber with the Greek yogurt.
- Add the ground cumin and stir well to combine. Season with salt to taste.
8. Serve:
- Once the biryani is cooked, remove the cinnamon stick.
- Serve the chicken biryani hot, accompanied by the cucumber-yogurt sauce.

Tips:

- Marinate the chicken ahead of time with some yogurt and spices to enhance the flavor.

- Toast the spices lightly before adding them to the dish to release their full aroma.

- Use high-quality basmati rice for the best texture and fragrance.

- Let the biriyani rest for a few minutes after cooking to allow the flavors to meld together.

- Serve with a side of cucumber raita made from the Greek yogurt, cucumber, and a pinch of ground cumin for a refreshing contrast.

Chicken Biriyani is more than just a meal; it's an experience of rich, complex flavors that come together harmoniously. By following these steps, you can create a dish that is both satisfying and memorable. Don't forget to garnish with fresh herbs and enjoy this homemade delicacy with friends and family!

Nutrition Facts
Serving Size440 grams
Energy
Calories 430kcal21%
Protein
Protein 24g17%
Carbohydrates
Carbohydrates 30g9%
Fiber 1.96g5%
Sugar 6g6%
Fat
Fat 27g31%
Saturated 7g24%
Cholesterol 110mg-
Vitamins
Vitamin A 30ug3%
Choline 70mg12%
Vitamin B1 0.24mg20%
Vitamin B2 0.41mg31%
Vitamin B3 6mg37%
Vitamin B6 0.56mg33%
Vitamin B9 50ug12%
Vitamin B12 1.07ug45%
Vitamin C 5mg6%
Vitamin E 0.42mg3%
Vitamin K 13ug11%
Minerals
Calcium, Ca 120mg9%
Copper, Cu 0.18mg20%
Iron, Fe 2.27mg21%
Magnesium, Mg 50mg12%
Phosphorus, P 320mg25%
Potassium, K 550mg16%
Selenium, Se 30ug53%
Sodium, Na 500mg33%
Zinc, Zn 2.21mg20%
Water
Water 340g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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