Chicken recipes

Oven Baked Chicken Biryani

I love Biryani and now that I don’t devour lamb it’s frequently a Vegetable Pilaf (similar to biryani) or of direction a Chicken Biryani. I always try to find smooth approaches to cook dinner mainly if I am short on time. My days have been first-rate busy so I attempted to prep this Oven-Baked Chicken Biryani the night time earlier than and just popped it into the oven the following day. It became chic.

Oven Baked Chicken Biryani

Oven Baked Chicken Biryani



  • 700-gram chicken thighs and drumsticks
  • 1/2 cup plain yogurt
  • 1 tbsp ghee melted
  • 1&1/2 tbsp ginger/garlic paste
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp ground oomph/fennel
  • 2 tsp garam masala
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground elachie/cardamom
  • 1-2 tbsp masala
  • 1 sprig curry leaf
  • 2 tsp fresh thyme leaves
  • 50-gram tomato paste
  • 2 tbsp chopped mint leaves
  • 2 tbsp chopped coriander leaves
  • fried onion
  • salt


  • 1&1/2 cup Basmati Rice
  • water
  • 6 cardamom pods
  • 5 cloves
  • 3 bay leaf
  • 2 4cm cinnamon sticks
  • 2-star aniseed
  • 1 black cardamom
  • 2 tsp coarse salt

Crispy Onion

  • 1/2 cup oil
  • 1 large onion thinly sliced

Fried Potatoes

  • 2 potatoes cut into small cubes
  • salt
  • oil for frying


  • 1/4 cup warm water
  • 1/2 tsp saffron threads

Final stages of cooking

  • 1 cup of water
  • 2 tbsp butter ghee melted



  • Add all of the ingredients, except the chicken, coriander and mint, in a large pot. Mix it all together
  • Add the chicken. Refrigerate overnight

Parboiled Rice

  • Bring 2 liters of water to the boil
  • Add rice, salt, and whole spices
  • Cook for 5 minutes. Drain and set aside

Crispy Onions

  • Heat oil in a large pan. Cook onion in 2 batches on medium heat until golden brown
  • Drain on a paper towel-lined plate


  • Peel the potatoes and cut them into small cubes. Place in a microwavable plate or large bowl. Add 1/4 cup water and cook on high for 5 minutes
  • Season with salt
  • Fry in a little oil until slightly brown and crisp
  • Set aside


  • Mix the saffron threads in 1/4 cup of warm water and set aside

Cooking the Biryani

  • Preheat oven to 180 degrees celsius
  • Sprinkle half the crispy onion on top of marinated chicken
  • Add mint and coriander
  • Layer potatoes on top
  • Add the rice and pour a cup of water over the rice
  • Drizzle the saffron water over, then the melted ghee
  • Sprinkle the remaining crispy onion on top
  • Cover and bake in the oven for an hour or until chicken and rice is cooked

About the author


Leave a Comment