Chicken Biryani

Ingredients

• 2 kg Whole chicken, cut into pieces
• 0.5 cup Greek yogurt
• Tomatoes (8–9 tomatoes, sliced in half)
• 2 Onions (Medium; one may be reserved for crispy onion topping if desired)
• 4 tbsp Fresh garlic (Chopped)
• Green chilies (5–6 chilies)
• 5 tbsp Oil (For cooking)
• 4 cups Rice (Parboiled rice)
• Salt (To taste; used with the rice and as needed for the dish)
• 3 tbsp Fresh lemon juice (Freshly squeezed)
• 0.25 tbsp Turmeric powder
• 1.5 pack Bombay biryani masala (The source does not specify the package weight)
• 4 tbsp Butter
• Potatoes (Diced; amount not specified in the source)
• Whole spices (For cooking the rice; specific spices and amounts are not specified)
• 2 L Water (For boiling the rice)
• 0.5 cup Water (Pour over the rice before baking)
• Crispy onion (Optional topping)

Steps

1. 1

   Marinate the chicken pieces with the Greek yogurt, Bombay biryani masala, and freshly squeezed lemon juice.

2. 2

   Heat the 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.

5. 5

   Remove the skins from the tomatoes, then continue cooking 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 litres of water to a boil in a pot.

10. 10

    Add the rice, salt, and whole spices to the boiling water.

11. 11

    Cook the rice for 5 minutes, then drain it and set it aside.

12. 12

    Preheat the oven to 400°F.

13. 13

    Remove the chicken mixture from the stove and add the boiled rice, distributing it evenly over and through the chicken and gravy.

14. 14

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

15. 15

    Pour ½ cup of water over the rice. Cover the pan with foil and then with a lid.

16. 16

    Bake at 400°F for 1 hour 20 minutes.

17. 17

    Serve with raita made with yogurt.

Notes

The source mentions diced potatoes, whole spices, crispy onion, and raita but does not provide quantities or, for the whole spices, specific varieties. It also does not specify the amount of crispy onion or the Bombay biryani masala package weight. The chicken and potatoes are intentionally only partially cooked before the covered baking stage.

Nutrition per serving

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