Baked Chicken Biryani
Juicy tandoori chicken layered with fragrant basmati rice, caramelised onions, and saffron milk to create a smoky, aromatic biryani bursting with spice and texture.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg Chicken (bone-in pieces)
- 200 g Yoghurt (plain)
- 2 tbsp Lemon Juice
- 2 tbsp Garlic Paste
- 2 tbsp Ginger Paste
- 2 tsp Chilli Powder
- 1 tsp Turmeric Powder
- 2 tsp Garam Masala
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 2 tsp Salt (adjust to taste)
- 2 tbsp Oil
- 400 g Basmati Rice (soaked 30 minutes)
- 2 Bay Leaves
- 3 Green Cardamoms
- 1 5-cm Cinnamon Stick
- 1 tsp Salt (adjust to taste )
- 2 Onions (thinly sliced)
- 3 tbsp Oil
- 1 tbsp Ghee
- 2 tbsp Onions (for garnish, fried)
- 2 tbsp Coriander (chopped)
- 2 tbsp Mint Leaves (chopped, fresh)
- 1 tsp Saffron Strands (soaked in 3 tbsp warm milk)
Instructions
- 1
Combine yoghurt, lemon juice, ginger garlic paste, red chilli powder, turmeric, garam masala, cumin, coriander, salt, and oil. Coat the chicken well and marinate for at least 2 hours.
- 2
Preheat oven to 200°C. Bake or grill the marinated chicken for 20–25 minutes until charred and cooked through.
- 3
Boil water with bay leaves, cardamoms, cinnamon, and salt. Add soaked rice and cook until 80% done. Drain and set aside.
- 4
In a pot, heat oil and ghee. Fry onions until golden. Remove half for garnish.
- 5
Layer half the rice, then the cooked chicken, fried onions, mint, coriander, and saffron milk. Repeat layers.
- 6
Cover tightly and cook on low heat for 20 minutes. Rest for 10 minutes before serving.