Chicken Biryani Rice

5 from 14 votes

Here's the best Indian chicken biryani rice recipe that is approachable and delicious! Made with golden raisins, cashews, basmati rice, marinated chicken, chopped mint, and cilantro, what's not to love!

Servings:

Ingredients

Chicken & Marinade

1 lb boneless skinless chicken breast or substitute double the weight with bone-in chicken (skin removed)
1 cup plain yogurt
½ tablespoon turmeric powder
1 ½ tablespoon ground garam masala powder
2 tablespoon ground biryani masala powder
½ tablespoon kashmiri chili powder or other spicy chili powder
1 teaspoon ground paprika

Biryani Rice

4 cups basmati rice
6 cups water
5 garlic cloves
3 tablespoon fresh ginger
8 cardamom pods
4 star of anise
½ cinnamon stick
3 whole fresh chili
4 tablespoon ghee
1 tablespoon coconut oil
2 medium red onion
3 small tomato or 2 medium tomatoes
10 fresh curry leaves
4 bay leaves

Biryani Rice Toppings

1 cup chopped fresh cilantro coriander
1 cup chopped fresh mint **optional
40 cashews
¼ cup of golden raisins
1 white onion fried

US Customary - Metric

Instructions

Marinate the Chicken

Cut the chicken into desired pieces. Add lemon and salt to the chicken.
In a separate bowl, add 1 cup of yogurt, turmeric powder, ground garam masala powder, ground biryani masala powder, chili powder, and paprika. Mix all of the ingredients together.
Add the yogurt biryani marinade to the chicken and mix well. Let the chicken rest for a minimum of 15 minutes.

Make the Biryani Rice

Soak the basmati rice in water for 10 minutes.
On medium heat. Add oil and ghee to the pan. Add the whole cardamom, cinnamon stick, curry leaf, bay leaf, star of anise, and sliced red onion.
Mash the garlic and ginger paste with a mortar and pestle. Once the onion starts to get golden brown, add the crushed garlic and ginger. Add chili peppers that are sliced down the center.
Add the chicken and chopped tomatoes. Continue to cook on medium for 10 minutes covered.
Add basmati rice and 6 cups of water on high heat uncovered. Mix well. Once the rice starts to boil, then turn to medium.
Once the water goes below the rice, mix slowly 2 turns, then cover the rice and turn to low heat. Rice is cooked once tender (after about 15 minutes).

Make the Biryani Rice Toppings

Slice the white onion. In a separate pot, fry the white onion in vegetable oil to a golden brown color. Alternatively, pan fry the onion in some olive oil.
Wash and remove the mint and cilantro leaves. Chop the mint and cilantro.
Toast the cashews in a dry pan on medium heat.
On top of the biryani, add the fried onion, toasted cashews, golden raisins, chopped cilantro, and chopped mint.

Notes

The nutrition facts are using 1 lb boneless skinless chicken breast.
Storage: Store chicken biryani in an airtight container in the fridge for up to 5 days.

Nutrition