New this month
Get the Allrecipes magazine

Biryani with Yogurt Marinated Chicken

Hazel Grace

"This is, as called by my mom, my signature biryani recipe. It's healthy and has half of the calories of a normal take-away so that's a bonus!"
Added to shopping list. Go to shopping list.


1 h 50 m servings 506 cals
Original recipe yields 12 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Cook

  • Ready In

  1. Mix yogurt, garlic, ginger, garam masala, turmeric, and salt together in a bowl. Add chicken breast; toss to coat evenly. Cover bowl and marinate chicken in the refrigerator, at least 1 hour.
  2. Place rice in a bowl and add enough water to cover; set aside to soften. Place saffron threads in a small bowl with 1/4 cup water; set aside to bloom.
  3. Preheat oven to 400 degrees F (200 degrees C). Coat a baking dish with 2 tablespoons olive oil.
  4. Arrange onions in the prepared baking dish in a single layer. Top onions with marinated chicken breast, reserving marinade. Add 1/2 cup water to the reserved marinade; pour marinade mixture over chicken. Top with tomato slices.
  5. Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  6. Bring 6 cups water to a boil in a large pot with cloves, cardamom, cinnamon, and cumin. Drain rice and add to the pot. Bring to a boil and cook until softened but still firm, about 8 minutes.
  7. Heat remaining 2 tablespoons oil in a skillet over medium heat. Add masala curry sauce; cook and stir until fragrant, about 1 minute. Add parboiled rice and stir to combine, about 1 minute more. Stir in saffron-infused water and 3/4 cup water. Cover, reduce heat to low, and simmer until liquid is absorbed, 5 to 8 minutes. Remove from heat and let stand until rice is fluffy, 5 to 10 minutes.
  8. Spoon rice onto serving platter; top with chicken breasts, onion, and tomatoes.

Nutrition Facts

Per Serving: 506 calories; 8.5 g fat; 83.3 g carbohydrates; 24.8 g protein; 46 mg cholesterol; 79 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 5
Most helpful
Most positive
Least positive

I have never been a huge fan of Indian food. I thought this recipe looked great . The chicken was very tender after being marinaded in the yogurt sauce

Everything was bland. Even though the chicken was marinating overnight, there wasn't any flavor. The rice was also bland and complicated, (it took 3 different container to make). I don't norm...

This was wonderful! I did make just a few changes. I cut the chicken into cubes before marinating it and with the rise, I had to skip skip the cardamom because I didn't have any. The only other...

I thought this recipe was actually really good. It was fairly simple but had a lot of good flavor. The only thing I changed was to add more curry to it because I liked a little more spice. You a...

This is super delicious and really quite easy to make. For some reason, looking at the recipe, it seemed like it would be complicated. It's not. While the chicken is baking, put the rice togethe...