Ingredients

For marinating the chicken:

200 g chicken breast, cut into pieces

1/2 tsp ginger garlic paste
1/4 tsp turmeric powder

1/2 tsp coriander powder
1 tsp red chili powder

Salt, to taste

For cooking the rice:

2 cups basmati rice

8 cups water
1 tbsp oil
2 tbsp salt

2 tbsp fresh mint leaves
2 cloves
1/4 cinnamon stick

2 cardamom pods
1/2 bay leaf

For the masala base:

1 medium onion
2 large tomatoes
1 tbsp ginger garlic paste

6 cashews
2 tbsp unsalted butter
1/2 tsp cumin seeds

2 cloves
1/4 cinnamon stick
1 cardamom pod

1/2 bay leaf
1 tbsp kasuri methi
2 tbsp yogurt

1/4 cup water (if needed)
1 tsp garam masala powder

For garnish:

1/4 cup fresh mint leaves and/or cilantro
1/3 cup crispy fried onions

Instructions

Step 1: Cut the chicken breast into 1-inch pieces and wash thoroughly. In a bowl, combine the chicken with 1/2 teaspoon ginger garlic paste, 1/4 teaspoon turmeric powder, 1/2 teaspoon coriander powder, 1 teaspoon red chili powder, and salt to taste. Mix well, cover, and marinate for 30 minutes to 1 hour.

Step 2: Wash and soak the basmati rice in water for about 30 minutes. In a large pot, bring 8 cups of water to a boil. Add 2 tablespoons salt, 2 tablespoons fresh mint leaves, half the whole spices (2 cloves, 1/4 cinnamon stick, 2 cardamom pods, 1/2 bay leaf), and 1 tablespoon oil. Add the soaked rice and cook until 80% done—about 8-10 minutes. Drain and set aside.

Step 3: Preheat your air fryer to 400°F (200°C) for 5 minutes. Brush 1 tablespoon oil on the rack or use parchment paper. Arrange marinated chicken evenly without overcrowding, optionally brush an extra teaspoon of oil. Cook for 9 minutes until halfway done. Set aside.

Step 4: Chop onion and tomatoes. In a blender, combine them with 1 tablespoon ginger garlic paste and 6 cashews. Blend until smooth. Grease a claypot with 2 tablespoons butter. Heat the pot and add 1/2 teaspoon cumin seeds, 2 cloves, 1/4 cinnamon stick, 1 cardamom pod, and 1/2 bay leaf. When aromatic, stir in the onion-tomato-cashew paste and cook until the raw smell disappears and oil separates. Add 1 tablespoon kasuri methi.

Step 5: Add the half-cooked chicken to the masala base. Stir well and mix in 2 tablespoons yogurt. If thick, add up to 1/4 cup water to adjust consistency. Simmer for 2 minutes, tasting and adjusting salt as needed.

Step 6: Spread the cooked rice evenly over the chicken and gravy in the claypot. Sprinkle 1 teaspoon garam masala powder if desired. Garnish with fresh mint/cilantro and crispy fried onions. Cover tightly, cook on high flame for 5 minutes, then lower flame for 10 minutes. Turn off heat and let rest, covered, for 5 minutes.

Step 7: After resting, gently fluff the rice with a fork or spatula to keep grains intact. Serve hot with raita or your favorite side dish.

Tips & Variations

Marinate the chicken longer for deeper flavor and tenderness.

Use ghee instead of butter for a richer taste.

Add saffron soaked in warm milk to the rice layer for an aromatic touch and color.

Swap chicken breast with thigh pieces for juicier results.

If you don’t have a claypot, use a heavy-bottomed pot with a tight lid.

FAQs

Can I make this biryani without an air fryer?

Yes, you can partially cook the marinated chicken in a hot skillet or oven until halfway done before layering it with the rice and cooking further.

Is it necessary to use kasuri methi in the masala base?

Kasuri methi adds a distinctive aroma but can be omitted if unavailable. You can substitute with a pinch of fenugreek leaves or extra fresh mint for a different herbal note.