Chicken Biryani Recipe
Contains tree nuts. Punjabi-style biryani. Rice with chicken, cashews and raisins. Served with raita.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken & Marinade
Rice
Biryani Assembly & Cooking
Garnishes & Raita
Method
Chicken & Marinade
- 1
Prepare and marinate the chicken
Trim any excess fat from the chicken. In a large bowl combine 1 cup yogurt, 2 tbs ginger-garlic paste, 1 tsp turmeric, 1 tsp red chili powder, 1 tbs coriander powder, 2 tsp garam masala, 1.5 tsp salt (for marinade), 2 tbs lemon juice, 0.5 cup chopped cilantro, 0.5 cup chopped mint and the 2 slit green chilies. Add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 2–4 hours (or overnight for best flavor).
Rice
- 2
Rinse and soak the rice
Rinse 2 cups basmati rice under cold water until the water runs mostly clear to remove surface starch. Soak the rice in cold water for 30 minutes while preparing other components.
- 3
- 4
Parboil the rice
Drain the soaked rice and add to the boiling, spiced water. Boil uncovered until the rice is about 70–80% cooked (the grains should be soft on the outside but still have a slight bite), about 6–7 minutes depending on rice age. Drain the rice in a colander and set aside. Toss with 1 tbs oil (optional) so the grains don't stick.
Biryani Assembly & Cooking
- 5
Prepare fried onions (birista)
Heat 3 tbs oil in a heavy skillet over medium heat. Add the 2 thinly sliced large onions and fry, stirring often, until deep golden brown and crisp (about 12–15 minutes). Drain on paper towels and reserve 2–3 tbs of the crispy fried onions for garnish. Keep the rest for use in the chicken gravy and layering. Watch closely to avoid burning.
- 6
Make the chicken masala
In a heavy-bottomed wide pot or deep pan (large enough for layering) heat 3 tbs vegetable oil + 1 tbs ghee over medium heat. Add 1 tsp cumin seeds; when they sputter, add the 1 pureed medium onion and sauté until the raw smell is gone and the mix turns translucent (6–8 minutes). Add the chopped tomato and cook until softened, about 4 minutes. Add the marinated chicken (including marinade) and cook on medium-high, stirring occasionally, until the chicken is about 70–80% cooked and the gravy has reduced/started to release oil at the edges (about 12–15 minutes). Stir in 0.5 tsp additional garam masala, 0.25 cup chopped cilantro and 0.25 cup chopped mint. Taste and adjust salt if needed.
- 7
Soak saffron
Meanwhile, gently warm 2 tbs milk (not boiling), add 0.25 tsp saffron threads and set aside to release color and aroma for at least 5–10 minutes.
- 8
Layer the biryani
Reduce heat to low. Spread half of the parboiled rice evenly over the chicken in the pot. Sprinkle half of the reserved fried onions, half of the fried cashews, half of the raisins, a sprinkle of chopped cilantro and mint, and drizzle half of the saffron-infused milk and 1 tbs melted ghee over the rice. Add the remaining rice as a second layer. Top with remaining fried onions, cashews, raisins, cilantro, mint and the rest of the saffron milk and 2 tbs ghee. If you like, sprinkle a pinch more garam masala.
- 9
Seal and cook on dum (steam)
Cover the pot tightly with a heavy lid or seal with aluminum foil and place the lid on. Cook on the lowest heat possible (use a heat diffuser if available) for 25–30 minutes to allow flavors to meld and rice to finish cooking (dum). Alternatively, preheat the oven to 150°C (300°F), place the sealed pot in the oven and bake for 25–30 minutes. After cooking, let the biryani rest, covered, for 10 minutes before opening.
- 10
Garnishes & Raita
- 11
Fry cashews and raisins
In a small skillet heat 1–2 tbs oil over medium heat. Add 0.5 cup raw cashews and fry until golden (2–3 minutes). Remove and drain on paper towel. In the same oil briefly fry 0.33 cup raisins until they puff (about 30 seconds); remove and drain. Reserve for garnish. (Note: dish contains tree nuts — cashews.)
- 12
Prepare cucumber raita
While the biryani steams, make the raita. In a bowl whisk 1 cup yogurt until smooth. Squeeze excess water from 1 peeled grated cucumber (or use a small cucumber) and add to the yogurt. Add 0.25 tsp roasted cumin powder, 0.25 tsp salt (for raita), and 1 tbs finely chopped mint. Mix well and chill until serving.
- 13
