Select Page

This receipy is mostly traditional exept with two alterations, duck fat instead of ghee and carmalized onions with balsamic vinegar over fried onions.

I cannot stress enough the importance of quality rice. There really is no substitute for a brand called Pride of India. It’s extra long grain and has an amazing aroma. But you need to rinse this rice really well.

For cooking a ceramic cast iron dutch oven is the only way to go.  I find the 7 qrt size works best, lots of room.

Print Recipe
No ratings yet

Chicken Biryani

Course: Main Dish
Cuisine: Indian
Keyword: chicken, lamb, oxtail
Servings: 4 people


  • 2 lbs Chicken thighs w/bone in (Remove Skin)
  • 2 tbsp Garlic/Ginger/Green Chilli paste
  • 1 tbsp Kashmiri Chilli Powder
  • 1 tsp Sea Salt
  • 1 cup Plain yogurt
  • 1 tbsp Garam Marsala
  • 1/2 tsp Tumeric
  • 1 tsp Saffron
  • 6 tbsp Duck Fat Optional, Ghee
  • 4 yellow potatoes halved Optional
  • 2-1/2 cups Basmati rice
  • 12 Fried Almond slices
  • 2 Large Red onions fried to create brown onions. Slice red onions no then 1/4 thick.
  • Balsamic Vineger Optional

Chicken Marinade Instruction

  • 2 lbs Chicken on bone
  • 2 tbsp Garlic/Ginger/Green Chilli paste
  • 1 tbsp Kashmiri Chilli Powder
  • 1 cup Yogurt
  • 1 tsp Garam Marsala Powder
  • 1 tsp Green Cardamom Powder
  • 1 tsp Ground Turmeric
  • 4 tbsp Ghee
  • 2 tbsp Fresh Chopped Coriander
  • 6 Mint leaves
  • 1 tbsp Juice of one Lemon.
  • Mix and refrigerate 4-24 hours


Brown Onions (Approx. 20 min)

  • In a frying pan bring to medium heat.
  • Add your fat of choice let it melt or warm up first.
  • Add the onions and a pinch of salt.
  • Toss often and cook thill they are golden brown. Add water during the cooking process if you think they are burning, and reduce some more. Instead of water use a little balsamic vinegar.

Pre-Heat Oven

  • 425 F


  • Soak rice for 20 min and rinse clear. Very clear.
  • In cheesecloth bag or herbal ball strainer
    Add: 3 Black Cardamom pods
    Add: 6 Green Cardamom seeds
    Add: 4 Cloves
    Add: 6 Black Pepper
    Add: 2 Bay Leaf
    Add: 2” - 1 Cinnamon Stick
  • Bring 6 Cups of water to a boil
    Add: 1 tsp. of Caraway seeds
    Add 1 tsp. of Sea Salt
    Add seasoning bag
  • Add Rice to boiling water
  • After 2 min of cooking remove approx. 1 cup of rice and set aside.
  • Cook rice for about 3 min more. Parboil it or 3/4 cooked…do not overcook.
  • Drain rice and set aside and take out herbal sack.


  • Inside of a very heavy pot like a Dutch oven add a splash of fat on the bottom.
  • Put all the meat in.

Thin Layered Assembly (Don't be heavy handed on the seasoning)

  • 1 /3 of the browned onions
  • 1 /3 of parboiled rice 
  • Sprinkle with Coriander 
  • 4-6 mint leaves 
  • 1/2 tsp. Garam Masala Powder 
  • 1 tsp. Green Cardamom Powder 
  • Heavy pinch of sea salt
  • Drizzle fat on top.
  • Repeat all these steps
  • Last layer of rice, use the 1 cup of reserved rice.
  • Drizzle Saffron soaked in water or milk & Almond slices


  • Put in oven on 425 for 45 min. Make sure you use a heavy lid. If you don't have one. Wrap the top first with tin foil and try and keep as much steam inside as possible then put your lid on top.

Here are related links that you might like to try!