For a richer flavor, marinate the chicken pieces in a mixture of yogurt, ginger-garlic paste, and garam masala for at least 2 hours (or overnight) before cooking. Adjust the amount of chile peppers according to your spice preference. For a milder dish, remove the seeds and membranes from the peppers before mincing. To prevent the rice from sticking to the bottom of the pot, use a heavy-bottomed pot and avoid lifting the lid frequently during simmering. Garnish with fresh cilantro and fried onions for an authentic touch.
Biriyani
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PREP TIME15 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 10 mins
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SERVING12 People
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VIEWS57
Embark on a culinary journey with Biriyani, an aromatic masterpiece that intertwines succulent chicken with fragrant basmati rice, creating a symphony of flavors reminiscent of the vibrant Indian-Pakistani culinary heritage.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate56 g
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Cholesterol31 mg
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Fiber2 g
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Protein16 g
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Saturated Fat3 g
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Sodium43 mg
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Sugar2 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
In a large, heavy-bottomed skillet or Dutch oven, heat olive oil over medium heat. Stir in yogurt and vinegar until combined. Add sliced onion and sauté until golden brown and tender (approximately 8-10 minutes).
02
Step
45 mins
Add chopped tomatoes, minced chile peppers, crushed garlic, and ginger paste to the skillet. Cook and stir until tomatoes soften and begin to break down (about 5-7 minutes). Season generously with garam masala, dried mint, salt, and pepper. Stir in chopped cilantro.
03
Step
20 mins
Gently nestle the chicken pieces into the tomato-onion mixture. Reduce heat to medium-low, cover tightly, and simmer, stirring occasionally to prevent sticking, until chicken is cooked through and the juices run clear when pierced with a fork (approximately 45 minutes). Ensure an internal temperature of 165 degrees F (74 degrees C) is reached.
04
Step
5 mins
Meanwhile, in a separate large pot, bring water and rinsed basmati rice to a boil. Add cinnamon stick, bay leaf, green cardamom pods, and black cardamom pod. Season lightly with salt. Once boiling, reduce heat to low, cover tightly, and simmer until rice is tender and all water is absorbed (approximately 20 minutes). Discard cinnamon stick, bay leaf, and cardamom pods.
05
StepIn a large serving dish or platter, spread half of the cooked basmati rice evenly across the bottom. Carefully pour the chicken mixture over the rice layer. Top with the remaining cooked rice, creating a vibrant layered effect.
06
StepIf desired, sprinkle a pinch of powdered yellow food coloring over the top layer of rice for added visual appeal. Gently mix before serving to distribute the flavors.
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RECIPE REVIEWS
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Kole Stroman
Feb 6, 2025The tip about resting the rice after cooking is a game changer! It made it so fluffy and perfect.
Rasheed Morissette
Jan 21, 2025I substituted the chicken with chickpeas to make it vegan and it turned out so good!
Alize Cummings
Dec 17, 2024I've made this recipe several times now, and it's always a hit. I like to add a pinch of saffron to the rice for extra flavor and color.
Karson Hirthe
Dec 9, 2024The spice blend in this recipe is perfect. It's not too spicy, but it has a wonderful depth of flavor. I highly recommend it!
Susie Brown
Dec 4, 2024I was a bit intimidated to try making Biriyani, but this recipe was easy to follow and the results were delicious. I especially appreciated the tip about marinating the chicken.
Norene Toy
Nov 3, 2024This is the best Biriyani I've ever made! The directions were clear and concise, and the end result was restaurant-quality.
Gretchen Kshlerin
Oct 18, 2024This Biriyani recipe is fantastic! The chicken was so tender and flavorful, and the rice was perfectly cooked. My family loved it!