Chicken Biryani
A simplified version of the classic Indian chicken and rice dish, using accessible ingredients.
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- •Olive oilenough to shallow fry onions
- •1/2 Large onionsliced into thin rings
- •2 Bay leaves
- •2 Garlic clovespeeled
- •1 in Gingerskinned
- •5 Cloves
- •10 Black peppercorns
- •4 Green cardamom podsseeds only
- •1/4 spoon Ground cinnamon
- •1/2 spoon Ground coriander
- •1/2 spoonful Poppy seedswhole
- •1 spoon Ground cumin
- •12 g Saltabout two three-finger pinches
- •1/2 Lemon juicefrom one half of a lemon
- •4 oz Plain yogurt
- •Chicken thighsboneless, chopped
- •1 cup Basmati rice120 g
- •1-2 tbsp Milk
- •Turmeric powderto taste
- 1
Place a skillet over medium heat and add enough olive oil to cover the pan.
1 min
- 2
Slice half of a large onion into thin rings and fry in the oil until browned, about 8-10 minutes.
10 min
- 3
Chop the other half of the onion and blend with garlic, ginger, cloves, peppercorns, cardamom seeds, cinnamon, coriander, poppy seeds, cumin, salt, and lemon juice to make a paste.
5 min
- 4
Mix the paste with yogurt and marinate the chicken pieces.
5 min
- 5
Remove half of the fried onions and set aside. Pour off half of the flavored oil for later.
2 min
- 6
Add the chicken and marinade to the remaining oil and cook, stirring occasionally.
10 min
- 7
Boil water and add basmati rice, cooking for 8-10 minutes to parboil.
10 min
- 8
Preheat oven to 300°F. Heat milk and stir in turmeric powder.
3 min
- 9
Drain rice and layer over the chicken. Pour turmeric milk over the rice.
3 min
- 10
Drizzle reserved onion oil and add fried bay leaves. Cover and bake for 10-15 minutes.
15 min
- 11
Remove from oven, garnish with fried onions, and serve.
5 min
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