Nigella Chicken Biryani

Nigella Chicken Biryani is made with basmati rice, chicken thighs, plain yogurt, ground coriander, cumin, ginger and garlic paste, turmeric, red chilli powder, garam masala, and a blend of whole spices including cardamom, cinnamon, and cloves. This delicious Chicken Biryani recipe creates a hearty dinner that takes about 55 minutes to prepare and can serve up to 6 people.

Ingredients Needed:

For the Biryani:

• 500 grams (1 lb 2 oz) basmati rice
• 1 kilogram (2 lb 4 oz) chicken thighs (skinned)
• 250 millilitres plain yogurt
• ½ teaspoon sugar
• 1 tablespoon ground coriander
• 1 tablespoon cumin
• 2 tablespoons ginger and garlic paste
• 1 teaspoon turmeric
• 2 teaspoons red chilli powder
• 2 teaspoons garam masala
• 4 green cardamom pods
• 2 black cardamom pods
• 5⅛ centimeters (2 inches) cinnamon sticks
• 6 black peppercorns
• 6 cloves
• 1 leaf mace
• ½ teaspoon nutmeg
• 2 tablespoons rosewater
• Oil for cooking
• 2 large red onions (finely sliced)
• 1 tablespoon caraway seeds
• 1 tablespoon butter or ghee
• 1 pinch of saffron
• 3 tablespoons milk
• 1 salt dough (of plain flour and water) the size of a grapefruit

How To Cook Chicken Biryani:

1. Prepare the Chicken: Cut the chicken thighs into halves, separating the upper thigh from the drumstick. In a bowl, mix the chicken with yogurt, cumin, coriander, turmeric, chilli powder, garam masala, ginger-garlic paste, 1 tablespoon rosewater, 2 teaspoons salt, and 1 tablespoon oil. Mix well and marinate for 2 hours.
2. Soak Rice and Saffron: Soak the basmati rice in water for 30 minutes. Soak the saffron threads in lukewarm milk.
3. Fry Onions: Deep fry the sliced onions in oil until they are light golden brown. Remove and set aside.
4. Cook the Rice: Bring 3 litres of water to a boil. Add 2-3 teaspoons of salt, caraway seeds, and 1 tablespoon of oil. Add the soaked rice to the boiling water and cook until it is 50% done. Drain immediately.
5. Cook the Chicken: In a deep, heavy-bottomed pan (about 5 litres capacity and 8-9 inches in diameter), heat 2 tablespoons of oil over medium heat. Add the whole garam masala (green cardamom, black cardamom, cinnamon, black peppercorns, and cloves) and stir for 30 seconds until aromatic. Add the marinated chicken and spread it evenly across the bottom of the pan. Sprinkle nutmeg on top.
6. Layer the Biryani: Spread the partially cooked rice over the chicken. Drizzle with 1 tablespoon of rosewater, 1 tablespoon of ghee, and the saffron milk. Top with the fried onions.
7. Seal and Cook: Roll the salt dough into a thin pipe and place it around the circumference of the pan lid. Press the lid down gently to seal the pan. Cook on high heat for 5 minutes, medium heat for 10 minutes, and low heat for 15 minutes.
8. Rest Before Serving: Turn off the heat and let the biryani rest for 5 minutes before opening the lid.

Recipe Tips

• Marinate the Chicken Well: Allow the chicken to marinate for at least 2 hours, or overnight if possible. This helps the flavors penetrate the meat, making it more delicious.
• Soak the Rice: Soaking basmati rice for 30 minutes before cooking helps it cook evenly and prevents it from becoming mushy.
• Use Fresh Spices: Always use fresh whole spices for the best flavor. If possible, grind them just before using to release their essential oils and aromas.
• Seal the Lid Properly: Make sure the lid is sealed tightly with the salt dough. This prevents steam from escaping, which is crucial for cooking the rice properly.
• Let It Rest: After cooking, let the biryani sit for 5 minutes before opening the lid. This allows the flavors to meld together and makes the rice fluffier.

How To Store & Reheat Leftovers

• Refrigerate: Let leftover Chicken Biryani cool to room temperature. Then, put it in an airtight container and store it in the fridge for up to 3 days.
• Freeze: Cool leftover Chicken Biryani first, then place it in an airtight container or freezer bag. It can be frozen for up to 3 months. To thaw, put it in the fridge overnight before reheating.

Nutrition Facts

Serving Size: 1 cup (approximately 200g)

• Calories: 342
• Total Fat: 10g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 0mg
• Potassium: 0mg
• Total Carbohydrate: 48g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 15g

More Nigella Recipe:

• Nigella Vegetable Tagine
• Nigella Mushroom Risotto
• Nigella Mars Bar Cake
• Nigella Leftover Chicken Curry
• Nigella Pea Risotto