Chicken Biryani

barbara lentz


Juicy flavorful chicken and all in one pan dish.


☆☆☆☆☆ 0 votes

2 Hr
35 Min
Stove Top


  • 3
    chicken thighs cut into pieces

  • 1 c
    plain greek yogurt
  • 2 Tbsp
    vegetable oil
  • 4 clove
    garlic minced
  • 1 Tbsp
    ginger grated
  • 2 Tbsp
    tomato paste
  • 1/2 tsp
    each asafoetida, turmeric, ground fenugreek and cinnamon
  • 2 tsp
    each garam masala, coriander, and red chili powder
  • 1 tsp
    cumin & cardamom
  • 1 1/2 tsp
  • 1 Tbsp
    fresh lemon juice

  • 2 c
    basmati rice cooked according to package directions
  • 3 Tbsp
    vegetable oil
  • 1 large
    onion sliced
  • 1 c
  • 1/4 c
    fresh cilantro
  • 3 Tbsp
  • 1 tsp
    saffron threads
  • 3 Tbsp
    ghee melted
  • 2 Tbsp

How to Make Chicken Biryani


  1. Mix all the ingredients for the marinade together and add the chicken. Mix well and let marinate at least 2 hours.
  2. Heat the veg oil in a large skillet. Add the onions and saute for about 15 minutes until caramelized. Remove from pan and set aside. Remove the chicken from the marinade and place in the skillet the onions were in. Stir in the 1 cup of water and cook the chicken 3 minutes each side. Place 1/2 the cilantro on top of the chicken next spoon the rice on top and flatten out a bit. Mix the milk with the saffron threads and drizzle it over top and then the melted ghee. Top with the onions and almonds
  3. Cover and turn the heat to low and simmer 20 minutes. Add the remaining cilantro to serve

Printable Recipe Card

About Chicken Biryani

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Indian

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