Ingredients
Scale
- 2 cups long-grain basmati rice
- 1 lb boneless skinless chicken thighs
- 2 medium onions, sliced
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 ripe tomatoes, chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- Salt to taste
- 1/2 cup plain yogurt
- 1 cup green peas (fresh or frozen)
- Fresh cilantro and mint leaves for garnish
- Optional: a pinch of saffron threads soaked in warm milk
Instructions
- Rinse basmati rice under cold water until it runs clear. Soak for 30 minutes.
- In a bowl, mix yogurt, garlic, ginger, turmeric, cumin, coriander, salt, and pepper. Marinate chicken thighs in this mixture for at least one hour.
- Heat oil in a large pot. Sauté onions until golden brown.
- Add marinated chicken and chopped tomatoes to the pot; cook until chicken is browned.
- Fold in soaked rice and add enough water or broth to cover by one inch. Bring to a boil then reduce heat to low.
- Cover tightly and simmer on low for 25–30 minutes without lifting the lid.
- Drizzle saffron milk over the top just before serving if using.
Notes
- For added flavor, experiment with spices like cardamom or cloves.
- Ensure your rice is rinsed well to prevent mushiness.
- Leftover biryani can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg