Chicken Biryani

Written By Judy Doherty, MPS, PCII
Chicken Biryani

Chicken Biryani

Yield 5
Author Judy Doherty
Prep time
10 Min
Cook time
45 Min
Total time
55 Min
Chicken biryani is a fragrant and flavorful Indian dish made with spiced rice and succulent chicken. It's a popular dish that's often enjoyed during special occasions or gatherings.

Ingredients

  • 1 cup of jasmine rice
  • 2 cups water to cover the rice
  • 1 bay leaf
  • 2 cups of nonfat yogurt, smooth or European style
  • 1 tsp olive oil
  • 1 tsp each: garam masala, ground coriander, garlic powder, cinnamon, turmeric, paprika
  • pinch cayenne and chili powder
  • 4 chicken thighs, cut in half
  • 1 onion
  • 2 tablespoons olive oil
  • Saffron pinch
  • Warm water

Instructions

  1. Bring the rice, 2 cups water, and a bay leaf to a boil. Boil for 5 minutes, then drain in a colander and reserve. Rice is now parboiled.
  2. Marinate the chicken thighs in the yogurt, oil, and spices for a few hours or overnight.
  3. Slice the onion very thin. Saute in the oil in a nonstick pan until golden brown. Set aside.
  4. Place the chicken/yogurt mixture in a large Dutch oven. Add the browned onions, placing them over the top. Then place the rice over the top of all and press flat. Pour the saffron and its liquid over the top of the rice.
  5. Bring all to a boil, then bake covered in a 375-degree oven for 25 to 30 minutes until the chicken and rice are done.
  6. When the dish is done, scoop it carefully out of the pot so you don't mix the layers. That is part of the beauty of the dish. It is desirable to serve it right out of the Dutch oven pan.

Nutrition Facts

Calories

455.39

Fat

22.02 g

Sat. Fat

5.13 g

Carbs

39.62 g

Fiber

1.02 g

Net carbs

38.61 g

Sugar

8.5 g

Protein

23.22 g

Sodium

155.5 mg

Cholesterol

90.55 mg
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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