Biryani with Murgh Chicken

Dive into the aromatic world of "Biryani with Murgh Chicken," a show-stopping dish that combines tender, marinated chicken with fragrant basmati rice and a medley of whole spices. This traditional one-pot meal layers juicy chicken coated in a rich yogurt-spice marinade with golden caramelized onions, fresh herbs like mint and cilantro, and saffron-infused rice, all cooked using the dum method to lock in flavors. Perfect for special occasions or an indulgent family dinner, this recipe captures the essence of authentic Indian cuisine while delivering bold, vibrant flavors in every bite. Serve it with cooling raita and a crisp salad for a complete and unforgettable dining experience.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 500 grams Chicken (bone-in or boneless, cut into medium-sized pieces)
• 1 cup Plain yogurt
• 2 tablespoons Lemon juice
• 2 tablespoons Ginger-garlic paste
• 1 teaspoon Turmeric powder
• 1.5 teaspoons Red chili powder
• 1 teaspoon Coriander powder
• 1.5 teaspoons Garam masala
• 2 teaspoons Salt
• 2 large Onion (thinly sliced)
• 2 medium Tomatoes (chopped)
• 1 assorted mix Whole spices (bay leaves, cinnamon stick, green cardamom pods, cloves, and star anise)
• 0.5 cup Mint leaves (finely chopped)
• 0.5 cup Cilantro/Coriander leaves (finely chopped)
• 0.25 cup Milk (warm)
• 1 pinch Saffron strands
• 4 tablespoons Cooking oil or ghee
• 4 cups Water
• 0.5 cup Fried onions for garnish (optional)

Directions

Step 1

Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.

Step 2

In a large mixing bowl, combine the chicken pieces with plain yogurt, lemon juice, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, garam masala, and 1 teaspoon of salt. Mix well to coat the chicken evenly. Cover and marinate for at least 30 minutes (or up to overnight in the refrigerator).

Step 3

Heat 2 tablespoons of oil or ghee in a heavy-bottomed pan over medium heat. Add the sliced onions and sauté until golden brown. Remove half of the caramelized onions and set them aside for layering.

Step 4

To the remaining onions in the pan, add the chopped tomatoes and cook until they soften and oil begins to separate from the mixture.

Step 5

Add the marinated chicken to the pan and cook for 10-15 minutes, stirring occasionally, until the chicken is partially cooked and coated in the gravy. Add the mint and cilantro leaves, reserving some for garnish, and mix well. Remove the pan from heat and set aside.

Step 6

In a large pot, bring 4 cups of water to a boil. Add the whole spices (bay leaves, cinnamon stick, green cardamom, cloves, and star anise) and 1 teaspoon of salt. Add the soaked and drained basmati rice to the boiling water and cook until the rice is 70-80% cooked (still slightly firm to the bite). Drain the rice and set aside.

Step 7

In a small bowl, soak the saffron strands in warm milk for 5-10 minutes to release their color and flavor.

Step 8

In a heavy-bottomed pot or Dutch oven, begin layering the biryani. Start with a layer of the chicken mixture, followed by a layer of partially cooked rice. Repeat the layers until all the chicken and rice are used, ending with a layer of rice on top.

Step 9

Drizzle the saffron-infused milk over the top layer of rice. Sprinkle the reserved caramelized onions and fried onions (if using) over the top, along with the remaining mint and cilantro leaves.

Step 10

Cover the pot tightly with a lid or foil to trap the steam. Cook the biryani on low heat (dum cooking method) for 25-30 minutes, allowing the flavors to meld and the rice to steam fully.

Step 11

Remove the pot from heat and let it rest, covered, for 5-10 minutes. Gently fluff the biryani with a fork to mix the layers slightly before serving.

Step 12

Serve the Biryani with Murgh Chicken hot, accompanied by raita and salad for a complete meal.

Nutrition Facts

Serving size	2626.5 grams (2626.5g)

Amount per serving	% Daily Value*
Calories	2046

Total Fat 139.40g	179%
Saturated Fat 30.80g	154%
Polyunsaturated Fat 0.10g
Cholesterol 440mg	147%
Sodium 634mg	28%
Total Carbohydrate 89.40g	33%
Dietary Fiber 25.40g	91%
Total Sugars 40.90g
Protein 128.10g	256%

Vitamin D 143IU	713%
Calcium 1246mg	96%
Iron 19mg	107%
Potassium 4128mg	88%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.1%

Protein: 24.1%

Carbs: 16.8%