Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 cups (600 g) basmati rice, rinsed and soaked 30 minutes
- 2.5 lb (1.1 kg) bone-in chicken thighs/drumsticks
- 1 cup (240 g) plain yogurt, 2 tbsp ginger-garlic paste, 1 tbsp lemon juice
- 3 large onions, thinly sliced
- Whole spices: 2 cinnamon sticks, 10 cardamom pods, 10 cloves, 2 bay leaves, 1 tsp cumin seeds
- Ground spices: 2 tsp coriander, 1 tsp cumin, 1/2 tsp turmeric, 2 tsp Kashmiri chili or paprika, 1/2 tsp black pepper
- 1/2 cup neutral oil, 4 tbsp ghee (divided)
- 1/2 tsp saffron threads + 1/4 cup warm milk
- Fresh cilantro and mint
- Kachumbari: 3 tomatoes, 1 small red onion, 1 small cucumber, 1–2 chilies, 3 tbsp lime juice, 1 tbsp oil
Do This
- 1. Marinate chicken 30 minutes with yogurt, ginger-garlic, lemon, salt, and ground spices; soak rice and bloom saffron in warm milk.
- 2. Fry sliced onions in neutral oil until deep golden (12–15 min); reserve.
- 3. In a heavy pot, warm 2 tbsp ghee; bloom whole spices 60 seconds, add 1/3 of the fried onions, tomatoes, and the marinated chicken; cook until thick and the chicken is nearly tender (20–25 min).
- 4. Boil soaked rice in salted, spiced water 5–6 minutes until 70% done; drain.
- 5. Layer: half the rice, all chicken, then remaining rice; drizzle saffron milk and 2 tbsp ghee; top with fried onions, cilantro, and mint.
- 6. Dum: cover tightly and steam on low 25 minutes (or oven 350°F/175°C, 25 minutes); rest 10 minutes.
- 7. Toss kachumbari; fluff biryani and serve together.
Why You’ll Love This Recipe
- Authentic Swahili-coast flavor: fragrant cardamom, cloves, and cinnamon layered with saffron rice.
- Foolproof technique for fluffy, separate grains and tender chicken.
- Golden fried onions add sweet depth and satisfying texture.
- Fresh, zippy kachumbari balances the richness in every bite.
Grocery List
- Produce: Yellow onions, garlic, ginger, tomatoes, red onion, cucumber, fresh chilies, limes, cilantro, mint
- Dairy: Plain whole-milk yogurt, milk (for saffron), ghee
- Pantry: Basmati rice, neutral oil, saffron threads, tomato puree (or canned tomatoes), cinnamon sticks, green cardamom pods, whole cloves, bay leaves, cumin seeds, ground coriander, ground cumin, turmeric, Kashmiri chili powder or sweet paprika, black pepper, salt
Full Ingredients
Chicken & Marinade
- 2.5 lb (1.1 kg) bone-in chicken thighs/drumsticks, skin removed
- 1 cup (240 g) plain whole-milk yogurt
- 2 tbsp ginger-garlic paste (or 1 tbsp each finely grated ginger and garlic)
- 1 tbsp fresh lemon juice
- 1.5 tsp fine salt
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 tsp Kashmiri chili powder or sweet paprika
- 1/2 tsp freshly ground black pepper
Onions
- 3 large yellow onions (about 750 g), halved and thinly sliced
- 1/2 cup (120 ml) neutral oil (for frying)
Whole Spices for Tempering
- 2 cinnamon sticks (2-inch/5-cm)
- 10 green cardamom pods, lightly crushed
- 10 whole cloves
- 2 bay leaves
- 1 tsp cumin seeds
Masala Base
- 2 tbsp ghee
- 1/2 cup (120 g) tomato puree or finely chopped ripe tomatoes
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp Kashmiri chili powder or sweet paprika
- 1/2 tsp fine salt (plus more to taste)
- 1/2 cup (120 ml) water, as needed to loosen the sauce
Rice & Saffron
- 3 cups (600 g) aged basmati rice, rinsed until water runs clear and soaked 30 minutes
- 12 cups (2.8 L) water for boiling
- 2 tsp kosher salt (for the rice water)
- Optional aromatics for rice water: 3 cardamom pods, 3 cloves, 1 small piece cinnamon
- 1/2 tsp saffron threads
- 1/4 cup (60 ml) warm milk
For Layering & Garnish
- 2 tbsp ghee (for drizzling on top)
- 1/3 cup fried onions (from above) for layering, plus more for garnish
- 1/4 cup (10 g) fresh cilantro, chopped
- 1/4 cup (10 g) fresh mint, chopped
Kachumbari (Bright Tomato-Onion Salad)
- 3 ripe tomatoes (about 450 g), diced
- 1 small red onion (about 120 g), thinly sliced
- 1 small cucumber (about 150 g), diced
- 1–2 fresh chilies, thinly sliced (to taste)
- 1/4 cup (10 g) cilantro, chopped
- 1 tbsp fresh mint, chopped (optional)
- 3 tbsp fresh lime juice
- 1 tbsp extra-virgin olive oil (or neutral oil)
- 1/2 tsp kosher salt, plus a pinch of sugar and black pepper
Step-by-Step Instructions
Step 1: Marinate the chicken and prep the rice and saffron
In a large bowl, combine chicken, yogurt, ginger-garlic paste, lemon juice, salt, coriander, cumin, turmeric, Kashmiri chili, and black pepper. Mix well to coat. Cover and marinate at least 30 minutes (up to 24 hours in the refrigerator). Rinse basmati rice until the water runs mostly clear, then soak in cool water for 30 minutes. Warm the milk slightly and add saffron threads; set aside to bloom and turn a deep golden-orange.
Step 2: Fry the onions until deep golden
Heat the neutral oil in a wide heavy pot over medium heat. Add the sliced onions and cook, stirring often, until deep golden and crisp at the edges, 12–15 minutes. Adjust heat so they brown evenly without burning. Transfer onions to a paper towel–lined plate. Reserve 2–3 tablespoons of the onion oil in the pot for the next step.
Step 3: Bloom whole spices and build the masala
Return the pot to medium heat and add 2 tbsp ghee to the reserved onion oil. Add cinnamon sticks, cardamom pods, cloves, bay leaves, and cumin seeds; stir until fragrant and crackling, about 60 seconds. Stir in 1/3 of the fried onions, then add the tomato puree, coriander, cumin, Kashmiri chili, and 1/2 tsp salt. Cook, stirring, 2–3 minutes until the tomato slightly thickens and the ghee begins to shine at the edges.
Step 4: Cook the chicken until nearly tender
Add the marinated chicken (and any marinade) to the pot. Cook over medium heat, stirring occasionally, until the chicken is no longer pink on the outside, 5–6 minutes. Cover and simmer 15–20 minutes, adding a splash of water (up to 1/2 cup) as needed to form a thick, spoonable gravy. The chicken should be just cooked through and coated in a glossy masala. Taste and adjust salt.
Step 5: Parboil the rice to 70% doneness
Bring 12 cups water to a rapid boil in a large pot with 2 tsp salt and the optional cardamom, cloves, and cinnamon. Drain the soaked rice and add it to the boiling water. Cook 5–6 minutes until the grains are elongated and just shy of tender (the center should still be slightly opaque and a grain should break with a firm snap). Drain immediately.
Step 6: Layer the biryani
Spoon half the parboiled rice into the pot over the chicken, spreading in an even layer. Sprinkle half the remaining fried onions, half the cilantro, and half the mint. Add the rest of the rice on top. Drizzle the saffron milk in streaks across the rice and dot with 2 tbsp ghee. Scatter the remaining fried onions and herbs on top.
Step 7: Dum (steam) the biryani
Cover the pot tightly with a lid or foil. For stovetop: set over the lowest heat with a heat diffuser if you have one and steam 25 minutes. For oven: place the covered pot in a 350°F (175°C) oven for 25 minutes. Remove from heat and let rest 10 minutes before opening. Do not stir during steaming; this keeps the layers intact.
Step 8: Make the kachumbari and serve
While the biryani rests, rinse the sliced red onion under cold water, then soak it in ice water 10 minutes to soften the bite; drain well. Toss onion with tomatoes, cucumber, chilies, cilantro, mint, lime juice, oil, salt, a pinch of sugar, and black pepper. Fluff the biryani gently with a wide spoon, lifting from the sides to keep layers. Serve hot with the bright kachumbari.
Pro Tips
- Use aged basmati rice for the fluffiest, most separate grains; soaking is essential for even cooking.
- Fry onions low-and-slow for deep sweetness. Slice uniformly and stir often to avoid hot spots.
- Bloom whole spices briefly in ghee to unlock their aroma—just 60 seconds so they do not scorch.
- Keep the chicken gravy thick; too much liquid will make the rice soggy during layering.
- For perfect dum, use a heavy pot with a tight lid or seal with foil; heat should be very low to avoid scorching.
Variations
- Coconut-scented: Stir 1/2 cup unsweetened coconut milk into the chicken masala for a coastal Swahili twist.
- Potato biryani: Add 2 medium waxy potatoes, peeled and quartered, simmered with the chicken until just tender.
- Vegetarian: Swap chicken for 2 cups par-cooked chickpeas plus a mix of cauliflower and carrots; reduce dum time to 15–20 minutes.
Storage & Make-Ahead
Cool leftovers quickly, then refrigerate in an airtight container for up to 4 days. Reheat gently with a splash of water: covered in a 325°F (165°C) oven for 15–20 minutes or in the microwave at 60% power, stirring once. Freeze biryani (without kachumbari) up to 2 months; thaw overnight in the fridge before reheating. Marinate chicken up to 24 hours ahead. Fry onions up to 2 days ahead and keep in an airtight container at room temperature. Kachumbari is best fresh; if prepping ahead, combine everything except salt and lime, then dress just before serving.
Nutrition (per serving)
Approximate: 740 calories; 30 g protein; 90 g carbohydrates; 24 g fat; 3 g saturated fat; 4 g fiber; 980 mg sodium. Values will vary with exact ingredients and oil absorption.
