Indian Chicken Biryani – Restaurant Style
Craving that incredible, fragrant chicken biryani from your favorite Indian restaurant? This simple, one-hour recipe delivers all the amazing, layered flavor without the all-day effort. It’s a show-stopping dish that will make your kitchen smell absolutely divine!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes (+ Resting Time)
- Yield: 4 people 1x
- Category: Main Course
- Cuisine: Indian
Ingredients
Scale
For the Rice:
- 1 ½ cups Basmati rice
- 1 cup low-sodium chicken stock
- 1 ¼ cups water
- 3 green cardamom pods
- 5 whole cloves
- 1 (2-inch) piece of cinnamon bark
- 1 tsp kosher salt
Biryani Spice Mix:
- 1 tsp garam masala
- 2 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp turmeric
- ½ tsp kasoori methi (dried fenugreek leaves)
- 1 tsp Kashmiri chili powder
- ½ tsp amchoor (dried mango powder)
- ½ tsp kosher salt
For the Chicken & Assembly:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 5 tbsp neutral oil (like canola)
- 1 cup shallots, thinly sliced
- ½ tsp cumin seeds
- 1 tbsp garlic ginger paste
- 1 tbsp tomato paste, mixed with 4 tbsp water
- 1 tbsp fried shallots
- A pinch of saffron, dissolved in 2 tbsp warm water
- Fresh cilantro, for garnish
Instructions
- Prep & Cook Rice: Preheat your oven to 350°F (175°C). In a saucepan with a tight-fitting lid, combine all rice ingredients. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes. Turn off the heat and let it rest, still covered, for 5 more minutes. Fluff with a fork.
- Make the Chicken Masala: While the rice cooks, heat the oil in a large skillet over medium heat. Sauté the shallots until softened. Add the cumin seeds and toast for 30 seconds until fragrant, then stir in the garlic ginger paste.
- Spice it Up: Turn the heat to medium-low and add the entire Biryani Spice Mix. Stir constantly for 30 seconds to toast the spices. Pour in the diluted tomato paste and cook for 1 minute.
- Cook the Chicken: Add the chicken pieces to the skillet. Cook, stirring often, until the chicken is about 80% cooked through.
- Layer the Biryani: In an oven-safe pot or Dutch oven, spread half of the cooked rice. Top with all the chicken and its sauce. Cover with the remaining rice. Sprinkle the fried shallots over the top and drizzle with the saffron water.
- Bake & Rest: Cover the pot tightly with foil, then place the lid on top. Bake for 15 minutes. Remove from the oven and let it rest, still sealed, for 10 minutes before serving. Garnish with fresh cilantro.
Notes
- Serving Suggestions: This biryani is divine with a side of cool cucumber raita (yogurt dip) or a simple onion and tomato salad.
- Tips & Tricks: For the fluffiest, non-sticky rice, use good-quality aged Basmati. Don’t skip the final 10-minute resting period—it’s where the magic happens and all the flavors meld together!
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave with a splash of water and cover with a damp paper towel to steam the rice perfectly.