Gordon Ramsay Chicken Biryani Recipe 

This flavorful Chicken Biryani is a crowd-pleasing dish filled with tender chicken, fragrant basmati rice, and warm spices. Perfect for a special dinner, this layered biryani is easy to make and packed with authentic flavors. Let’s get started!

Ingredients Needed:

• 3–4 lb skinless, bone-in chicken thighs and drumsticks
• 1 cup roughly chopped fresh cilantro leaves and stems
• 1 cup roughly chopped fresh mint leaves
• 3 tbsp garam masala
• 1 tsp cayenne pepper
• ¼ tsp ground turmeric
• 6 cloves garlic, peeled
• 1 jalapeño pepper (or other hot pepper), thinly sliced
• 1 (4-inch) piece ginger, thinly sliced
• ½ lemon, juiced
• 2 cups plain full-fat yogurt
• Kosher salt, to taste
• 1 cup peanut oil
• 1 large yellow onion, thinly sliced
• 2 cups basmati rice
• ½ tsp cumin seeds
• 3 whole cloves
• 2 green cardamom pods
• 1 cinnamon stick
• 2 bay leaves
• ½ cup ghee, melted
• 1 pinch of saffron threads (about 10), soaked in 2 tablespoons of warm milk

How To Make Chicken Biryani Recipe?

1. Marinate the Chicken: Combine ⅓ of the fried onions, cilantro, mint, garam masala, cayenne, turmeric, garlic, jalapeño, ginger, lemon juice, yogurt, and salt in a large bowl. Add the chicken and coat well. Cover and refrigerate for at least 1 hour.
2. Fry the Onions: Heat the peanut oil in a pan over medium heat and fry the sliced onions until golden brown (about 25 minutes). Remove with a slotted spoon and drain on paper towels. Save the oil for later.
3. Soak the Rice: Rinse the rice in cold water 3–4 times until the water runs clear. Soak the rice in fresh cold water for 20 minutes.
4. Parboil the Rice: Bring 6 cups of water to a boil in a pot with cumin, cloves, cardamom, cinnamon, bay leaves, and salt. Add the rice and cook for 2–5 minutes until slightly tender. Drain the rice using a fine mesh strainer.
5. Layer the Biryani: In a heavy-bottomed pot or Dutch oven, spread ⅓ of the rice at the bottom. Add half the chicken and marinade on top, followed by ⅓ of the fried onions. Repeat the layers, ending with a layer of rice. Drizzle the ghee and saffron milk over the top.
6. Cook the Biryani: Cover the pot tightly with foil, place the lid on top, and cook on low heat for 35–40 minutes until the chicken is fully cooked. Garnish with the remaining fried onions before serving.

Recipe Tips:

• Marinate for More Flavor: Let the chicken marinate for at least 1 hour, but overnight in the fridge will make it even more flavorful and tender. The yogurt and spices soak into the chicken over time.
• Cook Onions Until Golden: Make sure the fried onions are a deep golden brown, as they add sweetness and depth to the biryani. If they are undercooked, the flavor won’t be as rich.
• Don’t Overcook the Rice: When parboiling the rice, cook it only until it’s about 70% done. The grains should still have a bite to them. Overcooking will make the biryani mushy.
• Layer Properly: Always start and end with a layer of rice when assembling the biryani. This helps trap the steam and ensures the flavors are evenly distributed.
• Seal the Pot Well: Use aluminum foil or a tight lid to seal the pot completely while cooking. This helps trap the steam, which is essential for cooking the chicken and rice perfectly.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Chicken Biryani cool to room temperature first. Then transfer it to an airtight container and store it in the fridge for up to 3 days to keep it fresh.
• Freeze: Allow the Chicken Biryani to cool completely, then place it in a freezer-safe container or bag. Freeze for up to 2 months.
• Reheat: Add the biryani to a non-stick pan with a splash of water. Heat over low-medium heat, stirring gently, until warmed through.

Nutrition Facts:

• Calories: 480 kcal
• Total Fat: 24g
• Saturated Fat: 8g
• Cholesterol: 105mg
• Sodium: 500mg
• Potassium: 620mg
• Total Carbohydrate: 35g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 27g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Chicken Risotto Recipe 
• Gordon Ramsay Slow Cooker Chicken Curry Recipe 
• Gordon Ramsay Chicken And Leek Pie Recipe