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Creamy Chicken Biryani with Fresh Herbs and Crispy Onions Recipe

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3.8 from 12 reviews

A flavorful and aromatic Chicken Biryani recipe featuring marinated boneless chicken thighs cooked with fragrant basmati rice, fresh herbs, and spices, served with natural yoghurt and mango chutney. This dish showcases the perfect blend of Indian-inspired spices and tender chicken in a one-pot preparation ideal for a comforting meal.

Ingredients

Chicken Marinade

  • 500g boneless chicken thighs, diced into 2cm chunks
  • 1 Tbsp lemon juice
  • ⅓ cup plain yoghurt
  • 1 tsp mixed spice
  • 1 tsp garam masala
  • 1 tsp curry powder
  • 2 tsp turmeric
  • ½ tsp chilli flakes (optional)
  • Salt and pepper, to taste

Rice and Cooking

  • 2 cups basmati rice, washed and drained
  • 2 tbsp butter
  • 4 cloves garlic, minced
  • 1 chicken stock cube
  • 1 ½ tsp salt
  • 3 cups boiling water

Additions and Garnishes

  • Handful fresh coriander, chopped
  • Handful fresh mint, chopped
  • 1 cup frozen peas
  • 3 Tbsp crispy fried onions

To Serve

  • Natural yoghurt
  • Mango chutney
  • Fresh mint

Instructions

  1. Marinate the Chicken: Dice the chicken thighs into approximately 2cm chunks and place them in a large mixing bowl. Add the lemon juice, plain yoghurt, mixed spice, garam masala, curry powder, turmeric, chilli flakes (if using), salt, and pepper. Mix well until the chicken is evenly coated. Cover and refrigerate for at least 30 minutes, preferably overnight, to allow the flavors to develop.
  2. Prepare the Rice: Rinse the basmati rice three times in cold water to remove excess starch, then drain and set aside. This step ensures the rice cooks fluffy and separate.
  3. Cook Chicken and Garlic: In a cast iron casserole dish or a large heavy-bottomed saucepan, melt the butter over high heat. Add the minced garlic and the marinated chicken. Fry together for about 3 minutes, stirring occasionally, until the chicken starts to brown lightly but is not fully cooked through.
  4. Make the Stock: Dissolve the chicken stock cube and 1 ½ teaspoons salt into 3 cups of boiling water, stirring until fully combined.
  5. Layer the Biryani: Evenly scatter the washed basmati rice over the chicken without stirring or mixing. Sprinkle the chopped coriander, chopped mint, frozen peas, and crispy fried onions on top of the rice. Gently pour the prepared chicken stock over the rice and layered ingredients, taking care not to mix.
  6. Cook the Biryani: Cover the casserole dish with a tight-fitting lid and reduce the heat to low. Let it cook undisturbed for 20 minutes, allowing the rice to absorb the stock and the chicken to finish cooking through.
  7. Rest and Fluff: After cooking, remove the dish from heat and let it sit covered for 5 minutes. Then, using a fork, fluff up the rice gently and mix the layers together to combine all flavors.
  8. Serve: Serve the chicken biryani warm, accompanied by natural yoghurt, mango chutney, and extra fresh mint for garnish and added flavor.

Notes

  • Marinating the chicken overnight intensifies the flavor and tenderizes the meat.
  • Washing the rice multiple times is crucial for fluffy, non-sticky biryani rice.
  • Use a heavy-bottomed pot or cast iron casserole for even heat distribution to prevent burning.
  • Do not stir the rice and chicken layers until the final fluffing to maintain the traditional layered texture.
  • Adjust chilli flakes according to your preferred spice level or omit for a milder taste.
  • Leftovers can be refrigerated and reheated gently to preserve texture and flavor.

Find it online: https://marthatasty.com/creamy-chicken-biryani-with-fresh-herbs-and-crispy-onions-recipe/