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A cast iron skillet filled with chicken biryani, garnished with fresh herbs and sliced red onions, sits on a table with lemon halves, yogurt sauce, and herbs nearby.
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Chicken Biryani Recipe

Fragrant, oven-baked chicken biryani with marinated bone-in thighs, parboiled basmati, and saffron-finished rice layered over deeply caramelized onions.
Prep Time25 minutes
Cook Time55 minutes
Resting Time10 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings (about 1 thigh plus 1½ cups rice per person)
Calories: 749kcal
Author: Abi Gunasekaran

Equipment

Ingredients

Chicken and Marinade

  • 1.5 lb bone-in chicken thighs
  • ½ cup plain yogurt
  • 1 tablespoon ginger-garlic paste or ½ tbsp grated ginger + 1 tbsp minced garlic
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder or kashmiri chili powder
  • ½ teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 tablespoon fresh lemon juice

Rice

  • 1½ cups basmati rice
  • 6 cups water for boiling
  • ½ tablespoon salt
  • 1 bay leaf
  • 2 star anise
  • 4 green cardamom pods
  • 4 cloves
  • 1 small cinnamon stick

Onions and Layering

  • 2 tablespoons oil
  • 1 large onion thinly sliced
  • ¼ cup fresh cilantro chopped
  • 2 tablespoons fresh mint chopped
  • 2 tablespoons ghee

Saffron Milk (optional)

  • 1 pinch saffron
  • 1 tablespoon warm milk

Instructions

Marinate the Chicken

  • Combine yogurt, ginger-garlic paste, salt, garam masala, chili powder, turmeric, cumin, and lemon juice. Add chicken thighs and coat completely. Refrigerate at least 1 hour, up to 8 hours.
    A bowl of marinated chicken in a creamy orange sauce, surrounded by sliced onions, lemon halves, cilantro, olive oil, and herbs on a light surface.

Caramelize the Onions

  • Preheat oven to 350°F. Heat oil over medium-high in a large oven-safe cast iron or Dutch oven. Cook sliced onions 12-18 minutes, stirring often, until deep mahogany brown. Remove half for topping.
    A cast iron skillet with caramelized onions, surrounded by a halved lemon, fresh mint, and a bottle of olive oil on a light surface.

Brown the Chicken

  • Add the marinated chicken to the skillet with the remaining onions. Cook for 5-7 minutes, turning once, until the chicken starts to brown and the masala thickens. Turn off the heat.

Parboil the Rice

  • Rinse rice 3-4 times until water runs mostly clear. Boil 6 cups salted water with whole spices. Add rice and boil 5-6 minutes until 70% cooked (tender outside, firm chalky center). Drain immediately.

Bloom the Saffron (optional)

  • Steep saffron in 1 tablespoon warm milk for 5 minutes until golden.

Layer

  • Spread parboiled rice over the chicken. Top with reserved fried onions, cilantro, and mint. Drizzle ghee and saffron milk over the top.
    A cast iron pan filled with cooked basmati rice, garnished with fried onions and fresh cilantro, sits on a striped cloth with lemon halves, mint leaves, and a bottle of oil nearby.

Bake

  • Cover tightly with foil, then the lid. Bake at 350°F for 40-50 minutes until chicken reaches 175-185°F and rice is fully tender.

Rest and Serve

  • Rest, covered, for 10 minutes. The fluff gently from the sides with a fork. Serve with raita and lemon wedges.
    A cast iron skillet filled with chicken biryani, garnished with fresh mint leaves, cilantro, and sliced red onions.

Notes

  • The original recipe lists garam masala twice — use 1 teaspoon total.
  • Marinating overnight (up to 8 hours) gives the deepest flavor and most tender chicken. - Foil plus a tight lid gives better steam seal than lid alone.
  • Kashmiri chili powder gives color with mild heat; standard chili powder runs hotter.
  • Refrigerate leftovers up to 3-4 days or freeze up to 2 months. Reheat covered with a splash of water.

Nutrition

Serving: 1serving | Calories: 749kcal | Carbohydrates: 64g | Protein: 31g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 165mg | Sodium: 1614mg | Potassium: 548mg | Fiber: 3g | Sugar: 3g | Vitamin A: 478IU | Vitamin C: 5mg | Calcium: 121mg | Iron: 3mg