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Chicken biryani is a fragrant, layered rice dish with marinated chicken, saffron, and whole spices slow-cooked to perfection. This high protein chicken meal is a complete family feast in one pot.
In a large bowl, combine chicken thighs with yogurt, turmeric, garam masala, coriander powder, ginger, garlic, half the salt, and black pepper. Mix thoroughly and marinate for at least 1 hour, preferably overnight in the refrigerator.
Rinse the basmati rice in cold water until the water runs clear, then soak it in fresh water for 30 minutes. Drain before cooking.
Heat vegetable oil and ghee in a heavy-bottomed pot over medium-high heat. Add cinnamon stick, bay leaves, cardamom pods, cloves, and cumin seeds; sauté for 1-2 minutes until fragrant.
Add sliced onions and a pinch of salt, cooking over medium heat until deep golden brown and caramelized, about 15 minutes, stirring often to prevent burning.
Stir in diced tomato, then add the marinated chicken and sauté on medium-high heat for 4-5 minutes until chicken is lightly browned. Reduce heat to medium-low, cover, and cook for 15 minutes until chicken is nearly cooked through and sauce has thickened.
In a separate large pot, bring water to a boil, add remaining salt, then add the soaked and drained rice. Boil on high heat for 5-7 minutes; rice should be 70% cooked. Drain immediately.
Warm saffron in 2 tbsp of hot water or milk. Layer half the par-cooked rice over the chicken in the pot, drizzle half the saffron water, then repeat with remaining rice and saffron. Optionally top with reserved fried onions.
Cover pot tightly with lid or foil. Cook over very low heat (“dum”) for 25-30 minutes, allowing steam to finish cooking the rice and infuse flavors. Let rest off-heat 10 minutes before serving.
Gently fluff biryani with a fork to maintain rice grains. Serve hot, garnished as desired.
