Chicken Biryani with buttermilk raita
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Chicken Biryani

Fragrant Chicken Biryani with buttermilk sauce is a delicious Indian dish. Packed with aromatic spices, fluffy rice and juicy chicken, it's a showstopper! 
Course Chicken, Dinner
Cuisine Indian
Keyword Biryani recipe, Chicken biryani, Curry recipe
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 8
Calories 402
Author Alida Ryder

Ingredients

  • 2 kg chicken breasts skin removed and deboned
  • 2 onions finely chopped
  • 3 garlic cloves finely chopped
  • 2 cm piece fresh ginger grated
  • 2 tsp ground coriander
  • 2 tsp ground turmeric
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/2 tsp each ground nutmeg and ground cloves
  • 2 tbsp hot garam masala
  • 2 bay leaves
  • 1 tin chopped tomatoes
  • 1 tsp sugar
  • 2 cups chicken stock
  • salt to taste

Rice

  • 2 cups Jasmine/ Basmati rice
  • 4 cups chicken stock/water

For the crispy potatoes and onions

  • 2 large potatoes peeled and cubed
  • 2 onions thinly slices
  • oil for frying

For the spiced butter

  • ½ cup butter
  • ½ tsp turmeric
  • 1 tsp salt

For assembly

  • 1 cup chicken stock for assembly

For the Buttermilk Raita

  • 1 cup Buttermilk
  • 1 tsp Ground Cumin
  • 1 ½ tsp Ground Coriander
  • ½ tsp Turmeric
  • ½ tsp Chilli powder
  • 1 tbsp lemon juice
  • 1 tsp Salt

Instructions

  • Pre-heat the oven to 170°C (338°F).
  • Heat 3 tablespoons oil in a large pot.
  • Cut the chicken breasts into large chunks and fry in the oil until they start to brown. Remove and set aside.
  • Fry the onions, garlic and ginger for 2 minutes before adding the curry paste and spices. Allow to fry for another minute and add the chicken back into the pot.
  • Stir to coat the chicken in all the spices and add the tomatoes, sugar and chicken stock.
  • Lower the heat and allow to simmer for 15 minutes.
  • Heat 1/2 cup of oil in a large frying pan and fry the potatoes until golden and crisp. Season with salt and set aside.
  • Fry the onions in the same oil until crisp and golden and then drain and set aside. 
  • To make the spiced butter, melt the butter, turmeric and salt together. 
  • To assemble the dish, layer a ½ of the rice at the bottom of a greased oven-proof dish. Drizzle with half of the spiced butter. Next, cover the rice with the chicken curry. Follow with the rest of the rice and the remaining butter. Finally, cover the rice with the fried potatoes and onions (reserve some onions for serving). Pour over the chicken stock and cover with foil (or a lid if your oven-dish has one).
  • Place in the oven for 25-30 minutes.
  • To make the raita, combine all the ingredients in a bowl and mix well. 
  • Serve the Biryani with the Buttermilk Raita and fresh Coriander/cilantro.

Nutrition

Calories: 402kcal | Carbohydrates: 53g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 81mg | Sodium: 799mg | Potassium: 980mg | Fiber: 3g | Sugar: 4g | Vitamin A: 125IU | Vitamin C: 14.7mg | Calcium: 101mg | Iron: 3.9mg