Description
A fragrant and comforting baked chicken biryani made with fluffy basmati rice, tender yogurt marinated chicken, warm whole spices, and fresh herbs, all layered and baked together in just about an hour for a deeply flavorful one pan meal.
Ingredients
Scale
- 2 cups basmati rice, about 380 grams, rinsed and soaked
- 1 kilogram bone in chicken pieces, skin removed
- 1 cup plain yogurt, about 240 grams
- 2 medium red onions, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint leaves, chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- Juice of 1 lemon
- 3 tablespoons olive oil
- 2 bay leaves
- 4 whole cloves
- 4 green cardamom pods, lightly crushed
- 1 small cinnamon stick
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 190 degrees Celsius.
- In a bowl, combine plain yogurt, minced garlic, grated ginger, lemon juice, ground turmeric, ground cumin, ground coriander, chili powder, salt, and black pepper. Add the chicken pieces and coat thoroughly. Marinate for at least 30 minutes.
- In a large baking dish, drizzle olive oil and layer the sliced red onions, red bell pepper, green bell pepper, bay leaves, whole cloves, crushed cardamom pods, and cinnamon stick.
- Drain the soaked basmati rice and spread it evenly over the vegetable and spice layer.
- Arrange the marinated chicken pieces evenly over the rice.
- Sprinkle the chopped fresh cilantro and chopped mint leaves over the top.
- Cover the dish tightly with foil or a lid and bake for 40 to 45 minutes until the rice is tender and the chicken is fully cooked.
- Remove from the oven and let rest, covered, for 10 minutes before gently fluffing the rice with a fork.
- Serve hot, making sure each portion includes rice, chicken, and herbs.
Notes
- Soak the basmati rice for at least 20 minutes for longer, fluffier grains.
- Keep the baking dish tightly covered to trap steam while cooking.
- Adjust the chili powder to control the heat level.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
