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This Chicken Biryani has a layer of juicy chicken thighs marinated in a delicious sauce, topped with rice, fried onions, and the perfect mix of spices. It's full of flavor and a stand alone dinner!
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5 from 1 vote

Chicken Biryani

This Chicken Biryani has a layer of juicy chicken thighs marinated in a delicious sauce, topped with rice, fried onions, and the perfect mix of spices. It's full of flavor and a stand alone dinner!
Prep Time45 mins
Cook Time1 hr
Marinating Time4 hrs
Total Time1 hr 45 mins
Course: Dinner
Cuisine: Indian
Keyword: Chicken Biryani
Servings: 6 servings
Calories: 551kcal

Ingredients

Chicken

  • 1.5 pounds chicken thighs cut into about 1" chunks
  • 1/2 cup coconut milk
  • 1/2 teaspoon tumeric
  • 1 1/2 teaspoons fresh minced garlic
  • 1 teaspoon ground ginger powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon coriander
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • pinch cayenne pepper

Onions

  • 3 large sweet onions cut into long thin slices
  • Vegetable oil enough to fill fryer

Rice

  • 2 cups Basmati rice uncooked
  • 3 1/2 cups water
  • 1 1/2 teaspoon cumin
  • 1 1/2 teaspoon cardamom
  • 1 teaspoon curry powder
  • 1/2 teaspoon cinnamon
  • 1 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon dried anise
  • 2 bay leaves

Cooking

  • 3 tbsp fresh cilantro chopped finely
  • 4 tbsp lemon juice divided
  • 1 teaspoon olive oil
  • 2 teaspoons saffron

Instructions

Chicken

  • In a medium sized bowl, stir together coconut milk with all of the chicken spices. Add chicken and stir so that all pieces are covered. Let marinate in refrigerator for at least 4 hours.

Onions

  • Line a plate with several paper towels.
  • Fill a fryer or large pot with vegetable oil so that it is at least 1.5" deep. Heat to about 375 degrees. Working in batches, add onions. Fry until crispy. Remove from oil and let dry on prepared plate.

Rice

  • In a medium sized sauce pan, stir together water, cumin, cardamom, curry, cinnamon, paprika, salt, anise, and bay leaves. Bring to a boil.
  • Reduce heat to low, stir in rice, and cover. Let simmer until liquid absorbed, but rice is not fully cooked, about 12 minutes. Remove bay leaves.

Assembly

  • Preheat oven to 350 degrees.
  • In a dutch oven with lid, spread marinated chicken evenly over the bottom of the pot.
  • Stir together cilantro, 2 tbsp of the lemon juice, and olive oil. Sprinkle evenly over the chicken.
  • Evenly spread about 2/3 of the friend onions over the chicken.
  • Spread rice over the onion mixture.
  • Drizzle remaining 2 tbsp of lemon juice over onions.
  • In a small bowl, stir together the saffron with 1 tbsp of water, until dissolved. Drizzle over top of rice.
  • Top with remaining fried onions.
  • Cover and bake for 60 minutes.

Nutrition

Calories: 551kcal | Carbohydrates: 57g | Protein: 24g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 111mg | Sodium: 686mg | Potassium: 469mg | Fiber: 2g | Sugar: 2g | Vitamin A: 510IU | Vitamin C: 8.2mg | Calcium: 56mg | Iron: 3mg