Chicken Biryani with Mint, Coriander and Spices

A fragrant and flavorful Chicken Biryani layered with fresh mint, coriander, and a blend of aromatic spices. This is a satisfying and comforting non-vegetarian main course perfect for dinner.

Prep Time

25 minutes

Total Time

70 minutes

Calories

750

Level

Medium

Yields

4 servings

Cost

£2.89

Season:

🌍 Year-round

Meal Type:

Dinner

Cuisine:

Indian

Main Ingredient:

Chicken•Vegetarian•Rice

Mood:

Comfort Food•Healthy

Ingredients

Servings

2cupsBasmati Rice(Long grain)

£1.20

1.5lbsChicken Thighs(Boneless, skinless, cut into 1-inch pieces)

£4.50

2mediumOnion(Thinly sliced)

£0.60

2tablespoonsGinger-Garlic Paste(Equal parts minced ginger and garlic)

£0.75

2Green Chilies(Slit lengthwise (adjust to your spice preference))

£0.40

0.5cupPlain Yogurt(Full fat recommended)

£0.50

0.3cupMint Leaves(Freshly chopped)

£0.60

0.3cupCoriander Leaves(Freshly chopped)

£0.60

4tablespoonsGhee or Vegetable Oil

£0.40

2tablespoonsBiryani Masala(Store-bought or homemade)

£0.50

0.5teaspoonTurmeric Powder

£0.10

1teaspoonRed Chili Powder(Adjust to your spice preference)

£0.10

0.5teaspoonGaram Masala

£0.15

a pinchSaffron Strands(Soaked in 2 tablespoons of warm milk or water)

£1.00

To tasteSalt

£0.05

4cupsWater(For cooking the rice)

2Bay Leaves

£0.10

Total Cost

£11.55

£2.89 per serving

The Method

1
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for at least 30 minutes.
2
In a bowl, marinate the chicken with ginger-garlic paste, yogurt, turmeric powder, red chili powder, biryani masala, and salt. Mix well and let it marinate for at least 30 minutes.
3
While the chicken marinates, drain the rice and set it aside.
4
Heat ghee or oil in a large pot or Dutch oven over medium heat. Add the sliced onions and fry until golden brown. Remove half of the fried onions and set them aside for garnishing.
5
Add the marinated chicken to the pot and cook until it's browned on all sides.
6
Add the green chilies, mint leaves, and coriander leaves to the chicken. Mix well and cook for another 5 minutes.
7
Add the drained rice, bay leaves, and 4 cups of water to the pot. Add salt to taste.
8
Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly with a lid, and simmer for 20-25 minutes, or until the rice is cooked through and the water is absorbed. Be careful not to stir the rice too much, as this can break the grains.
9
Once the rice is cooked, gently fluff it with a fork. Drizzle the saffron milk over the rice.
10
Garnish with the reserved fried onions and chopped coriander. Cover the pot again and let it rest for 10 minutes to allow the flavors to meld.
11
Serve the Chicken Biryani hot with raita (yogurt dip) and your favorite sides.

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My Notes

Nutrition Information

Nutrition per serving (400g)

750 kcal / 3138 kJ

Carbs

65g

25% of RDA

Fat

35g

50% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a richer flavor, you can add a teaspoon of rose water or kewra water (pandan extract) along with the saffron milk.

If you don't have a tight-fitting lid, you can seal the pot with aluminum foil before covering it with the lid to prevent steam from escaping.

To prevent the rice from sticking to the bottom of the pot, you can place a heavy skillet or griddle underneath the pot while it's simmering.

Adjust the amount of chili powder and green chilies to suit your spice preference.

Soaking the rice before cooking ensures that it cooks evenly and becomes fluffy.

Cooking Equipment

Large pot or Dutch oven with a tight-fitting lid

Mixing bowls

Skillet or frying pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, you can add a teaspoon of rose water or kewra water (pandan extract) along with the saffron milk.

If you don't have a tight-fitting lid, you can seal the pot with aluminum foil before covering it with the lid to prevent steam from escaping.

To prevent the rice from sticking to the bottom of the pot, you can place a heavy skillet or griddle underneath the pot while it's simmering.

Adjust the amount of chili powder and green chilies to suit your spice preference.

Soaking the rice before cooking ensures that it cooks evenly and becomes fluffy.

Chicken Biryani with Mint, Coriander and Spices

Ingredients

The Method