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One plate of chicken biryani: fluffy long-grain rice streaked yellow and white, mixed with spiced chicken pieces, crisp golden fried onions, mint and cilantro leaves, with a small… (AI-generated photo)

Takeout remakes · Indian

Chicken Biryani

Layered spiced rice and yogurt-marinated chicken breast.

1 h total30 min activeMakes 4 plates
High-proteinMethod in Pro

Biryani is a celebration dish, but the home version is mostly waiting while it steams. The chicken marinates in spiced yogurt, crisp onions go in the layers, and par-cooked rice finishes on top so every grain stays separate. Open it at the table.

Ingredients

For 4 plates.

Chicken

  • 1 3/4 lb boneless skinless chicken breasts, cut into large pieces
  • 3/4 cup plain 2% Greek yogurt
  • 4 cloves garlic, grated
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon kosher salt

Crisp onions

  • 2 teaspoons ghee
  • 2 large yellow onions, thinly sliced

Rice

  • 1 cup basmati rice, rinsed
  • 1 cinnamon stick
  • 4 green cardamom pods, lightly crushed
  • 1/2 teaspoon kosher salt

To layer

  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons water

Method

  1. Stir the yogurt, garlic, ginger, spices and salt together and coat the chicken. Cover and marinate 20 minutes in the fridge.

  2. Meanwhile, cook the onions in the ghee in a heavy pot over medium heat, stirring often, for 12 to 15 minutes until deep golden. Lift out half for the top.

The rest of the method is in Short Order Pro

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Tips

  • Boil the rice only until it's about two-thirds cooked; it finishes in the steam.
  • A tight lid is everything. If yours is loose, seal the pot with foil first.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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