Chicken Biryani

Ingredients

• 500g chicken thigh, cut into pieces
• 2 cups basmati rice, soaked 20 min
• 2 onions, thinly sliced
• 200g yogurt
• 2 tomatoes, chopped
• 3 tablespoons biryani spice mix or garam masala
• 1 teaspoon turmeric
• 4 tablespoons oil or ghee
• 2 bay leaves
• 4 cardamom pods
• 1 cinnamon stick
• Salt to taste
• Fresh mint and coriander
• Fried onions for topping

Instructions

1. Fry onions in oil until deep golden — about 10 minutes. Remove half for topping.
2. Add chicken to the remaining onions. Cook for 5 minutes.
3. Add yogurt, tomatoes, biryani spice, turmeric, and salt. Cook for 10 minutes.
4. Parboil rice: boil soaked rice in salted water for 5 minutes (70% cooked). Drain.
5. Layer half the rice over the chicken. Sprinkle with mint, coriander, and fried onions.
6. Add remaining rice on top.
7. Cover tightly with foil then the lid. Cook on very low heat for 20 minutes.
8. Let rest for 5 minutes. Gently mix layers when serving.

Tips for Helpers

• Very low heat during the final cooking is essential — the steam finishes the rice.
• Do not stir once layered — the layers are part of the dish.
• Fried onions should be deep golden, not burnt.

Ingredient Substitutions

• Use lamb or vegetables for different versions.
• Ready-made biryani paste simplifies the spicing.

Related Recipes

• Butter Chicken
• Dal (Lentil Curry)
• Basmati Rice Pilaf
• Tandoori Chicken

Related Guides

• Common Meals Helpers Can Cook for Families

Related Meal Plans

• Multicultural Family Meal Plan
• Halal Family Meal Plan