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Chicken biryani
Also known as चिकन बिरयानी · چکن بریانی · chicken biriyani · chicken briyani · murgh biryani
Long-grain rice layered with spiced chicken, saffron and fried onion. Each grain stays separate; the bottom layer is darker and stickier than the top.
Typical serving
650 kcal
usually 520–820 kcal
 Protein | 34 g |
|---|---|
 Carbs | 78 g |
 Fat | 22 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- a wide pan with a tight lid
- about 1h15 start to finish
Ingredients
Serves 4 · dimmer marks are storecupboard
- 400gbasmati rice
- 700gchicken thighs
- 200gnatural yoghurt
- 3onions
- 4 tbspghee
- 3 tspgaram masala, chilli and turmeric
- 1 pinchsaffron
- 1 bunchmint and coriander
Method
7 steps
chop · 6mSlice the onions thin.
fry · 20mFry them slowly in the ghee until genuinely brown and crisp, then lift half out for the top.
fold · 20m walk awayMarinate the chicken in yoghurt, spices and half the fried onion. An hour is better; twenty minutes will do.
boil · 9mRice in heavily salted water for exactly five minutes — it finishes in the steam, and rice cooked through now will be mush later.
- fold · 4m
Chicken in the base of the pan, rice heaped over it, saffron milk and herbs on top. Do not stir.
simmer · 30m walk awayLid on, lowest possible heat, and left completely alone.
finish · 3mLift from the bottom with a wide spoon so the layers stay layers, and scatter the reserved onion.
Worth knowing
The rice and the meat are cooked separately and only finished together, sealed under a lid — dum — so the last of the cooking is done by trapped steam.
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