Classic Chicken Biryani

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"Savory chicken and basmati rice with vegetables! A classic Indian dish! Saves easily for a week and delicious when reheated."

Ingredients 2 h 30 m {{adjustedServings}} servings 495 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 495 kcal
  • 25%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 58.7g
  • 19%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 855 mg
  • 34%

Based on a 2,000 calorie diet

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  1. Mix ground ginger, garlic powder, yellow chili powder, and 1/2 teaspoon garam masala in a bowl with enough water to make a paste. Transfer the paste and yogurt to a large resealable plastic bag; add chicken, coat with yogurt marinade, squeeze out excess air, and seal bag. Marinate in refrigerator for at least 1 hour.
  2. Bring rice, chicken stock, and white wine to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Keep 1/4 cup melted butter, milk, and saffron warm in a small saucepan on low heat.
  5. Melt remaining 5 tablespoons butter in a large skillet over medium heat; cook and stir carrot, bell pepper, onion, and 2 teaspoons garam masala until vegetables are golden brown, about 10 to 15 minutes. Remove chicken from the marinade, shake off excess, and add to vegetables. Reserve remaining marinade. Cook and stir until liquid evaporates. Stir marinade, mint, ground coriander, and cilantro into chicken mixture; reduce heat to low and simmer until chicken is tender, about 10 minutes.
  6. Spread about 1/3 of the rice in a large baking dish. Layer about 1/3 of the chicken and vegetable mixture over rice and top with 1/3 of the saffron butter mixture. Repeat the layers twice more.
  7. Bake in preheated oven until bubbly, about 15 minutes.
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Reviews 1

  1. 1 Ratings


This recipe has potential, but also has some problems. First, the 10 cups of liquid for 1 lb of rice turned my rice into gelatinous sludge, and way too much of it. Next time I would use a 1/2 lb of rice and cook it to package directions, with the addition of toasting the grains first for about 2 minutes in a Tbsp of oil on med high heat. This will reduce the starchiness. Be sure to use a combination of light and dark meat chicken (or all dark meat) for the best flavor. I added in some whole cardamom pods, whole black peppercorns, 1 Tbsp ground cumin, and an extra tsp of ground coriander to the chicken while it cooked, giving the sauce a more complex flavor. I would also recommend tripling the amount of fresh herbs. Also, I sprung for some saffron which imparts a great flavor. But for those of you for whom saffron is unavailable or cost prohibitive, you can steep a few whole cardamom pods and a pinch of paprika in the butter/milk mixture for a few minutes to get a similar effect.