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Spicy Chicken Biryani



  • Serves 4
  • Cooks in 60 mins (20m prep + 40m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Halal Chicken Biryani

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Heat ghee in a large pot or Dutch oven over medium heat.
  2. 2.Add cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for a minute until fragrant.
  3. 3.Add sliced onions and cook until golden brown.
  4. 4.Add ginger, garlic, and green chili. Sauté for another minute.
  5. 5.Add chicken pieces and cook until browned on all sides.
  6. 6.Add chopped tomatoes and cook until they soften.
  7. 7.In a small bowl, mix together yogurt, biryani masala powder, turmeric powder, red chili powder, and garam masala powder.
  8. 8.Add the yogurt mixture to the pot and mix well to coat the chicken.
  9. 9.Drain the soaked rice and add it to the pot. Stir gently to combine.
  10. 10.Add water, lemon juice, mint leaves, and coriander leaves. Season with salt to taste.
  11. 11.Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the rice is cooked and the chicken is tender.
  12. 12.Garnish with additional mint leaves and serve hot.
  13. 13.Enjoy your delicious and spicy Chicken Biryani!

lightbulb_outline Tips

  • chevron_rightYou can marinate the chicken in yogurt and spices for a few hours or overnight for even more flavor.
  • chevron_rightFeel free to adjust the spiciness according to your taste by adding more or less chili powder and green chilies.
  • chevron_rightServe the biryani with raita (yogurt sauce) and a side of cucumber and onion salad for a complete meal.