Chicken Biryani - A step-by-step guide to the best rice dish ever
About this recipe
Chicken Biryani is a beloved dish known for its rich flavors and fragrant spices, making it a perfect choice for gatherings. This version, inspired by traditional Hyderabadi recipes, is both easy to follow and designed for serving a crowd. Andy Cooks takes you through a step-by-step process that ensures your biryani turns out delicious every time.
Ingredient notes
- You can substitute chicken thighs with chicken drumsticks or a whole chicken, but using meat on the bone is recommended for flavor.
Tips from Andy Cooks’s video
- Fry the onions until golden brown to make crispy onions, which add texture and flavor to the dish.
- Marinate the chicken for at least 4 hours, or up to 24 hours, to allow the spices to penetrate the meat thoroughly.
- When cooking the rice, ensure it is just cooked with a bit of bite, as it will continue to cook when layered with the chicken.
Good to know
- How long does it take to prepare Chicken Biryani?
- The total time for making Chicken Biryani is about 2 hours.
- How many servings does this recipe yield?
- This recipe serves 6-8 people.
No life story here — the video and the recipe are the whole point. All credit to Andy Cooks: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Heat the peanut oil in a saucepan over medium-high heat and fry the sliced onions in batches until golden brown to make crispy onions.
- 2
In a large pot, combine the chicken thighs, 1/3 of the crispy onions, yogurt, chili powder, turmeric, garam masala, ginger paste, garlic paste, one cinnamon stick, 8 cardamom pods, 1 sliced green chili, 1 tsp cumin seeds, 4 cloves, and salt. Mix well and marinate for 4-24 hours.
- 3
Rinse the basmati rice twice and soak it in water for 40 minutes.
- 4
In a large pot, half-filled with water, add 1 tbsp salt, 1 sliced green chili, 6 cardamom pods, 1 cinnamon stick, 2 cloves, and 1 tsp cumin seeds. Bring to a simmer.
- 5
Add the soaked rice to the simmering water, stir once, and cook for 6-8 minutes until just cooked but still has a bit of bite.
- 6
Remove the rice from the water and set aside.
- 7
In a pot, cook the marinated chicken over high heat for 6-7 minutes, stirring every 1-2 minutes.
- 8
Remove half of the chicken from the pot and sprinkle half of the rice over the chicken.
- 9
Add a layer of crispy onions, followed by some mint and coriander.
- 10
Add the remaining chicken on top, then repeat with the remaining rice, crispy onions, and herbs.
- 11
Cover the pot with a clean tea towel under the lid to seal it.
- 12
Cook on medium-high heat for 10 minutes, then reduce to very low heat for 30 minutes. Let it rest for 20 minutes before serving.
Heads up — we had to guess a little:
- The quantity of salt is inferred as 'to taste' which is common in recipes but not specified.
Credit where it’s due: this recipe was transcribed from Andy Cooks’s original video on YouTube. Follow them there — it’s their dish.
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