21 Ratings
  • 4 Rating Star 6
  • 5 Rating Star 6
  • 2 Rating Star 4
  • 3 Rating Star 4
  • 1 Rating Star 1

The deep flavors and piquant aromas of southern Indian cooking come to life in this recipe. Chicken simmers in a yogurt and tomato sauce rich with herbs and spices. This recipe calls for chicken, but you can use whatever meat you prefer. It can be a vegetarian dish, too. Just add vegetables instead of meat.

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Ingredients

Directions

  • Preheat oven to 400 degrees F (200 degrees C).

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  • Heat oil in a large oven-proof pot over medium heat. Add cardamom, clove, and cinnamon stick. Stir in chopped onions, and fry until golden brown. Stir in garlic and ginger. Stir in chicken pieces, and fry about 3 minutes. Stir in chili powder, and cook several minutes. Stir in tomatoes, and cook about 5 minutes. Mix yogurt with 3 tablespoons water and lemon juice; stir into sauce.

  • Cover pot, and bake in a preheated oven until the sauce is somewhat thickened and concentrated, about 15 minutes.

  • Meanwhile, cook rice in enough salted water to cover. Bring to a boil, and cook until it is half cooked, about 7 minutes. Drain rice, and stir into chicken and sauce. Stir in butter, season to taste with salt, cover pot, and bake 1 hour. Stir in mint and cilantro immediately before serving.

Nutrition Facts

859.87 calories; 44.86 g protein; 135.36 g carbohydrates; 14.07 g fat; 75.3 mg cholesterol; 184.53 mg sodium.Full Nutrition


Reviews (18)

Read All Reviews

Most helpful positive review

06/30/2010
Loved this! I cooked it a lot more simply (and faster) and would do that again. I didn't bake it at all but just simmered it for about 10 minutes on the stove after adding the yogurt. I used only 1 Tbl. oil 1 onion (which I thought was plenty!) 2 pods of cardamom (1 wasn't enough) 2 tsp. ginger (instead of 1/4 tsp.) 1/2 tsp. chili powder and didn't dilute the yogurt with water. The recipe didn't state when to add the mint and cilantro so I just added them at the end right before serving (in addition I used only half the amounts of mint and cilantro called for). Perfect! Note that 16 oz. of yogurt is equal to 2 cups. I also made the rice separately in my rice cooker. Thanks so much for the recipe!
(45)

Most helpful critical review

04/22/2008
This was very bland. I live in an Indian neighborhood and have had excellent Biryani before and this was a huge disappointment. It smells right but tastes like nothing!
(6)
21 Ratings
  • 4 Rating Star 6
  • 5 Rating Star 6
  • 2 Rating Star 4
  • 3 Rating Star 4
  • 1 Rating Star 1
06/30/2010
Loved this! I cooked it a lot more simply (and faster) and would do that again. I didn't bake it at all but just simmered it for about 10 minutes on the stove after adding the yogurt. I used only 1 Tbl. oil 1 onion (which I thought was plenty!) 2 pods of cardamom (1 wasn't enough) 2 tsp. ginger (instead of 1/4 tsp.) 1/2 tsp. chili powder and didn't dilute the yogurt with water. The recipe didn't state when to add the mint and cilantro so I just added them at the end right before serving (in addition I used only half the amounts of mint and cilantro called for). Perfect! Note that 16 oz. of yogurt is equal to 2 cups. I also made the rice separately in my rice cooker. Thanks so much for the recipe!
(45)
12/17/2008
I'm the author of this: apologies. Please add the mint while cooking the gravy and add cilanthro at the very end in the gravy as well. The rice must be boiled half way before putting it in to bake otherwise it will turn into mush!
(31)
06/03/2006
Considering that Biryani is totally a north Indian dish I was intrigued by the title. I was all the more puzzled when the recipe called for baking. However following the recipe I ended up with a fabulous dish. Really as authentic as I have known it. Few pointers. The quantity of salt is not clear. I added 1.5 teaspoons of salt to the rice and a teaspoon to the sauce. The recipe does not tell you what to do with the cilantro mint and lime. Squeeze the lime before baking. Cilantro mint can be added the last minute and tossed before taking out of the oven. Being a vegetarian I totally eliminated the chicken and substituted it with 2 boiled eggs. Worked just fine! Great with cucumber raita! Worth the effort!
(27)
09/17/2007
My whole family really really enjoyed this dish. It wasn't too spicey for the picky kids but was interesting and flavorful enough for my husband and I to enjoy. I'll definitely make this again.
(9)
04/22/2008
This was very bland. I live in an Indian neighborhood and have had excellent Biryani before and this was a huge disappointment. It smells right but tastes like nothing!
(6)
06/16/2009
I wouldn't know about the authencity as I have never had this before.......but I do know about flavour flavour!! Unfortunately I didn't have time to bake so did a little extra time on stove and basmati rice on the side. I added an extra clove and pod cause you can never have too much of a good thing. Will be making and baking this one again. Thank you.
(5)
01/22/2007
I rated this one the day after I made it and said that I thought the proportions were out - too much rice! Not enough liquid & spices..added garam masala coriander cumin etc...also added steamed (can microwave or fry) chunks of potato before baking...tasty with afew modifications..
(4)
07/24/2006
Sorry but I just wasn't thrilled. The rice turned to mush and the overall flavor was just so-so. It would maybe be helped by making the sauce and cooking the rice completely on the stove and skipping the oven part all together. Also I'm glad I looked at the reviews to figure out when would be a good time to add the cilantro and mint.
(4)
10/09/2011
This was my first attempt at making south indian biryani. I added a few modifications to this recipe such as adding more cloves and cardamum. I also added a bay leaf to add more flavor and aroma. I also added the store bought biryani mix which made it tasty but extra spicy. I did not have any mint but it still came out flavorful. Overall this was a good biryani but I will make sure not too add too much of the biryani mix or find a more milder one. I think next time when my parents come to visit I may make it for them. I think they would be proud. Thanks for posting this recipe.
(3)