indian chicken semi-biryani.jpg

INDIAN CHICKEN SEMI-BIRYANI | makes 4 servings |


  • 1 kg chicken legs
  • 2 tbsp garam masala (available at the indian grocery store)
  • 1/2 tsp turmeric powder
  • 2 tsp coriander powder
  • 3/4 tsp chili powder
  • 4 green chilis
  • 2 cups yogurt
  • 2 medium onions
  • 6 cloves garlic
  • 2 cm ginger
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 6-7 mint leaves
  • 4-5 sprigs coriander leaves 
  • 1 lemon
  • 3 cups rice (basmati or jasmine)
  • 7 cups water
  • salt


  1. slice onions and then brown in pan with oil and melted butter
  2. in a bowl, mix spices (coriander powder, chili powder, turmeric, garam masala, garlic, ginger, mint leaves, coriander leaves and green chilis) with oil
  3. add chicken to spice bowl and mix well. (option: can marinade the night before)
  4. remove browned onions from oil and cook marinaded chicken for 10-15 mins (until browned on both sides) on med-high heat, until 70% cooked
  5. salt to taste
  6. add yogurt and fried onions back into pan
  7. cook on low heat until well mixed and chicken is 80-90% cooked
  8. in a separate pot cook rice in water: bring rice to boil and lower heat to simmer while covered until 50% cooked
  9. in an oven safe pot, place 1/2 of the rice and then layer in all of the chicken mixture
  10. cover the chicken mixture with the rest of the rice
  11. cook in the oven at 375F for about half an hour
  12. remove from oven and let sit for a bit  
  13. garnish with lemon juice and cilantro