Chicken Biryani with Buttermilk Raita

Our Chicken Biryani combines the two most traditional cooking methods, and adds crispy potatoes to the mix to bring the Indian classic to new heights.

The origins of biryani are believed to trace back to Persian cuisine, brought to India by Mughal rulers. The word “biryani” comes from the Persian word “birian,” which means “fried before cooking.” Over time, the dish has evolved and taken on regional variations, becoming a loved staple in Indian, Pakistani, and Bangladeshi cuisines.

There are two primary methods of preparing chicken biryani. Kacchi (Raw) Biryani, where the raw marinated chicken is layered with partially cooked rice and cooked together, and Pukki (Cooked) Biryani where both the chicken and rice are cooked separately and then layered and steamed together to finish.

Our Chicken Biryani recipe combines the traditional stove-top and oven-baked methods. We start by preparing the spiced chicken curry on the stove, then layer it with rice and crispy potatoes before finishing it off in the oven. Pair with a lovely buttermilk raita and serve with chopped cilantro, chili slices and lime wedges.

How to Make Chicken Biryani with Buttermilk Raita

Prepare the Chicken and Spices

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Heat Oil: In a large pot, heat 3 tablespoons of vegetable oil over medium-high heat.
3. Cook Chicken: Cut the chicken breasts into large chunks. Fry the chicken pieces in the hot oil until they are browned on all sides. Remove the chicken and set aside.
4. Sauté Aromatics: In the same pot, add the onions, garlic, and ginger. Sauté for about 3-4 minutes until the onions are translucent and fragrant.

Create the Curry Base

5. Add Spices and Curry Paste: Add the curry paste (if using), ground coriander, ground turmeric, ground cumin, ground cinnamon, ground nutmeg, ground cloves, and hot garam masala. Stir and cook for an additional 2 minutes.
6. Combine Chicken and Tomatoes: Return the chicken to the pot, stirring to coat with the spice mixture. Add the chopped tomatoes, sugar, and 1 1/2 cups of chicken stock. Bring to a simmer, cover, and cook for about 20 minutes.

Prepare the Potatoes

7. Fry Potatoes: While the chicken is simmering, heat 1/2 cup of oil in a large frying pan over medium heat. Fry the cubed potatoes until they are golden and crispy. Season with salt and set aside.

Assemble the Biryani

8. Layer the Rice and Chicken: In a greased oven-proof dish, spread 1/3 of the cooked rice on the bottom. Pour half of the chicken curry over the rice. Add another layer of rice, followed by the remaining chicken curry. Finish with the last 1/3 of the rice. Pour the remaining 1 1/2 cups of chicken stock over the layered rice and chicken.
9. Top with Potatoes: Arrange the fried potatoes on top of the final rice layer. Cover the dish with foil or a lid.

Bake and Serve

10. Bake: Place the dish in the preheated oven and bake for 30-35 minutes.
11. Prepare Raita: While the biryani is baking, prepare the raita by mixing all the ingredients in a bowl. Chill until ready to serve.
12. Serve: Garnish the baked biryani with fresh cilantro leaves, sliced chili (to taste) and lime wedges. Serve hot with the buttermilk raita on the side.

Recipe Notes:

• Adjust the amount of chili powder in the raita to your taste preference.
• The baking time may vary, so keep an eye on the dish to prevent burning.
• Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days.

How to Make Chicken Biryani at Home

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• Author: Honest Cooking Magazine
• Total Time: 85 minutes
• Yield: Serves 6
• Diet: Omnivore

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Description

Crispy potatoes elevate this classic Indian dish, combining traditional cooking methods for a flavor explosion.

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Ingredients

Units USM Scale 1x2x3x

• 2 lbs (1 kg) chicken breasts, skin removed and deboned
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• 2 inch piece fresh ginger, grated
• 2 tbsp mild curry paste (optional)
• 2 tsp ground turmeric
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 2 tbsp hot garam masala
• 2 bay leaves
• 1 can (14.5 oz / 400 g) chopped tomatoes
• 1 tsp sugar
• 3 cups (720 ml) chicken stock, divided
• Salt
• 4 medium potatoes, peeled and cubed
• Oil for frying
• 3 cups (600 g) Basmati or Jasmine rice, cooked with 1 tablespoon turmeric and salt
• 3 tbsp vegetable oil
• 1-2 sliced chilis
• 1 lime, in wedges
• A bunch of cilantro
• 1 cup (240 ml) buttermilk
• 1 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp chili powder
• 1 tbsp lemon juice
• 1 tsp salt

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Instructions

1. Prepare the Chicken and Spices
2. Preheat oven to 350°F (175°C).
3. In a large pot, heat 3 tablespoons of vegetable oil over medium-high heat.
4. Cut the chicken breasts into large chunks. Fry the chicken pieces in the hot oil until browned on all sides. Remove the chicken and set aside.
5. In the same pot, add the onions, garlic, and ginger. Sauté for about 3-4 minutes until the onions are translucent and fragrant.
6. Create the Curry Base
7. Add the curry paste (if using), ground coriander, ground turmeric, ground cumin, ground cinnamon, ground nutmeg, ground cloves, and hot garam masala. Stir and cook for an additional 2 minutes.
8. Return the chicken to the pot, stirring to coat with the spice mixture. Add the chopped tomatoes, sugar, and 1 1/2 cups of chicken stock. Bring to a simmer, cover, and cook for about 20 minutes.
9. Prepare the Potatoes
10. While the chicken is simmering, heat 1/2 cup of oil in a large frying pan over medium heat. Fry the cubed potatoes until golden and crispy. Season with salt and set aside.
11. Assemble the Biryani
12. In a greased oven-proof dish, spread 1/3 of the cooked rice on the bottom. Pour half of the chicken curry over the rice. Add another layer of rice, followed by the remaining chicken curry. Finish with the last 1/3 of the rice. Pour the remaining 1 1/2 cups of chicken stock over the layered rice and chicken.
13. Arrange the fried potatoes on top of the final rice layer. Cover the dish with foil or a lid.
14. Bake and Serve
15. Place the dish in the preheated oven and bake for 30-35 minutes.
16. While the biryani is baking, prepare the raita by mixing all the ingredients in a bowl. Chill until ready to serve.
17. Garnish the baked biryani with fresh cilantro leaves, sliced chili and lime wedges. Serve hot with the buttermilk raita on the side.

Notes

• For extra crispy potatoes, ensure they are completely dry before frying and don’t overcrowd the pan.
• Leftover biryani can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
• If you don’t have buttermilk for the raita, you can substitute plain yogurt or sour cream.

• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Indian

Nutrition

• Serving Size: 1.5 cups
• Calories: 500
• Sugar: 10
• Sodium: 500
• Fat: 25
• Saturated Fat: 10
• Unsaturated Fat: 10
• Trans Fat: 0g
• Carbohydrates: 60
• Fiber: 5
• Protein: 30
• Cholesterol: 100

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