Ingredients

  • 500g bone-in chicken (thighs or drumsticks)
  • 1 cup plain yogurt + 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tsp each: red chili powder, turmeric, garam masala, salt
  • 2 cups basmati rice, soaked for 30 minutes
  • 4 cups water + 1 tsp salt
  • 3-4 green cardamom pods, 4-5 cloves, 1-inch cinnamon stick, 1 bay leaf
  • 2 large onions, thinly sliced
  • 3 tbsp ghee or oil + 1 tsp cumin seeds
  • 1 tbsp biryani masala
  • ¼ cup warm milk + ¼ tsp saffron threads (soaked for 10 min)
  • 2 tbsp each: chopped cilantro, chopped mint
  • ½ cup fried onions (for garnish)

Difficulty : Medium

Serves : 4

An irresistible, aromatic biryani infused with saffron and warm spices—each bite is a taste of Indian royalty!

Cooking Steps

  • 1
    Marinate the Chicken : In a bowl, mix yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric, garam masala, and salt. Coat the chicken well, cover, and refrigerate for at least 1 hour (overnight for best flavor).
  • 2
    Cook the Rice : Bring 4 cups of water to a boil. Add salt, bay leaf, cinnamon, cloves, and cardamom. Stir in the soaked rice and cook until 70% done (grains should be firm). Drain and set aside.
  • 3
    Prepare the Saffron Chicken : Heat 2 tbsp ghee in a pan. Add cumin seeds and sliced onions. Sauté until golden brown. Add the marinated chicken and cook for 10-12 minutes until the chicken is tender. Stir in biryani masala and cook for another 5 minutes.
  • 4
    Layer and Steam (Dum Cooking) : In a heavy-bottomed pot, spread half of the rice as a base. Add the cooked saffron chicken mixture on top. Sprinkle cilantro, mint, and fried onions. Pour half of the saffron milk over it. Cover with the remaining rice and drizzle the rest of the saffron milk. Cover with a lid and steam (dum) on low heat for 25-30 minutes.
  • 5
    Final Touch & Serve! Fluff the biryani gently before serving. Garnish with extra fried onions, fresh cilantro, and mint. Serve hot with raita (yogurt dip) and a side of fresh salad.