Oven-Baked Chicken Biryani

Ingredients

• 2 kg Whole chicken, cut into pieces
• 0.5 cup Greek yogurt (For marinating the chicken)
• 8 Tomatoes (8–9 tomatoes, sliced in half)
• 2 Onions (Medium-sized; one may be reserved for crispy onions if desired)
• 4 tbsp Fresh garlic (Chopped)
• 5 Green chilies (5–6 chilies)
• 5 tbsp Cooking oil (For cooking)
• 4 cup Parboiled rice (Rice for layering; source does not specify whether this is measured dry or cooked)
• Salt (To taste; used in the gravy and rice water)
• 3 tbsp Fresh lemon juice (For the chicken marinade)
• 0.25 tbsp Turmeric powder
• 1.5 pack Bombay biryani masala (Used in the chicken marinade; pack size not specified)
• 4 tbsp Butter (For finishing the assembled biryani)
• Potatoes (Diced; quantity not specified)
• 2 L Water (For boiling the rice)
• Whole spices (Added to the rice water; types and quantities not specified)
• 0.5 cup Water (Poured over the rice immediately before baking)
• Crispy onions (Optional topping)
• Yogurt (For serving as raita; quantity and raita ingredients are not specified)

Steps

1. 1

   Combine the chicken pieces with the Greek yogurt, Bombay biryani masala, and freshly squeezed lemon juice. Set aside to marinate while preparing the tomato gravy.

2. 2

   Heat the cooking oil in a pan. Add the onions and fry until translucent.

3. 3

   Add the chopped fresh garlic and halved tomatoes to the pan.

4. 4

   Cover the pan and cook over low heat until the tomatoes soften.

5. 5

   Remove the tomato skins, then continue cooking the tomato mixture over medium heat for 3–4 minutes.

6. 6

   Add the marinated chicken to the tomato gravy and sauté over medium heat for 5 minutes.

7. 7

   Add the green chilies.

8. 8

   Add the diced potatoes and cook for 5 more minutes. Turn off the heat; the chicken and potatoes should not be fully cooked at this stage.

9. 9

   For the rice, bring 2 liters of water to a boil in a large pot. Add salt and the whole spices.

10. 10

    Add the parboiled rice to the boiling water and cook for 5 minutes.

11. 11

    Drain the rice and set it aside.

12. 12

    Preheat the oven to 400°F.

13. 13

    Add the boiled rice to the chicken and gravy, distributing it evenly throughout the pan.

14. 14

    Add the butter and, if desired, sprinkle crispy onions over the top.

15. 15

    Pour 1/2 cup of water over the rice. Cover the pan with foil and then place the lid on top.

16. 16

    Bake at 400°F for 1 hour and 20 minutes, until the biryani is cooked through.

17. 17

    Serve with raita made with yogurt.

Notes

The source names diced potatoes, whole spices, and crispy onions but does not provide quantities. The quantity and preparation of the raita are also not specified. The source says to use 4 cups of rice but does not clarify whether this is a dry or already-parboiled volume.

Nutrition per serving

• main
• baked
• chicken
• rice dish
• South Asian
• spicy
• family-style
• oven-baked