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How to Make Biryani with Yogurt Marinated Chicken - A Step-by-Step Guide

Biryani is a classic and beloved Indian dish that is known for its aromatic spices and rich flavors. This dish is a popular choice for special occasions and gatherings, and is often the centerpiece of a festive meal. Biryani can be made with a variety of proteins, but one of the most common and delicious options is yogurt marinated chicken.

The key to making a delicious biryani with yogurt marinated chicken lies in the marination process. Marinating the chicken in yogurt not only helps...

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Ingredients

  • 1 (8 ounce) container whole milk yogurt
  • 6 cloves garlic, crushed
  • 2 teaspoons finely grated ginger root
  • 1 ½ teaspoons garam masala
  • ½ teaspoon ground turmeric
  • salt to taste
  • 2 pounds skinless, boneless chicken breast halves
  • 6 cups basmati rice
  • 1 pinch saffron
  • 7 ¾ cups water, divided
  • ¼ cup olive oil, divided
  • 3 onions, sliced, separated into rings
  • 3 tomatoes, sliced
  • 6 whole cloves
  • 5 cardamom pods
  • 3 cinnamon sticks
  • 1 tablespoon cumin seeds
  • 2 tablespoons prepared masala curry sauce

Information

  • Cook Time: 45 mins
  • Additional Time: 1 hr 5 mins
  • Total Time: 1 hr 50 mins
  • Servings: 12
  • Yield: 12 servings

  • Mix yogurt, garlic, ginger, garam masala, turmeric, and salt together in a bowl. Add chicken breast; toss to coat evenly. Cover bowl and marinate chicken in the refrigerator, at least 1 hour.
  • Place rice in a bowl and add enough water to cover; set aside to soften. Place saffron threads in a small bowl with 1/4 cup water; set aside to bloom.
  • Preheat oven to 400 degrees F (200 degrees C). Coat a baking dish with 2 tablespoons olive oil.
  • Arrange onions in the prepared baking dish in a single layer. Top onions with marinated chicken breast, reserving marinade. Add 1/2 cup water to the reserved marinade; pour marinade mixture over chicken. Top with tomato slices.
  • Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Bring 6 cups water to a boil in a large pot with cloves, cardamom, cinnamon, and cumin. Drain rice and add to the pot. Bring to a boil and cook until softened but still firm, about 8 minutes.
  • Heat remaining 2 tablespoons oil in a skillet over medium heat. Add masala curry sauce; cook and stir until fragrant, about 1 minute. Add parboiled rice and stir to combine, about 1 minute more. Stir in saffron-infused water and 3/4 cup water. Cover, reduce heat to low, and simmer until liquid is absorbed, 5 to 8 minutes. Remove from heat and let stand until rice is fluffy, 5 to 10 minutes.
  • Spoon rice onto serving platter; top with chicken breasts, onion, and tomatoes.

    • Nutrition

    507 cal.

    • Total Fat: 9g
    • Saturated Fat: 2g
    • Cholesterol: 46mg
    • Sodium: 80mg
    • Total Carbohydrate: 83g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 25g
    • Vitamin C: 10mg
    • Calcium: 77mg
    • Iron: 2mg
    • Potassium: 364mg

    Categories

    Indian recipes
    Rice recipes
    Chicken recipes
    Spices recipes
    Yogurt recipes