Gordon Ramsay’s Chicken Biryani is a flavorful and aromatic dish made with tender chicken, fragrant rice, and a blend of warm spices. This recipe serves 4 people and takes approximately 1 hour to prepare and cook.
Try More Chicken Recipes
- Gordon Ramsay Chicken Gravy Recipe
- Gordon Ramsay Moroccan Chicken Traybake
- Gordon Ramsay Chicken Ravioli Recipe
🧡 Why You’ll Love This Gordon Ramsay Chicken Biryani Recipe:
- Flavor Explosion: The combination of spices like garam masala, ginger, and garlic creates a symphony of flavors.
- One-Pot Wonder: Most of the cooking happens in one pot, making cleanup a breeze.
- Versatile: You can easily customize this recipe by adding different vegetables or using different types of meat.
- Impress Your Guests: This dish is visually appealing and perfect for entertaining guests.
❓ What Is Gordon Ramsay Chicken Biryani Recipe?
Gordon Ramsay’s Chicken Biryani is a classic Indian dish that features layers of fragrant rice and tender chicken cooked with a blend of aromatic spices.
🍗 Ingredients:
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garam masala
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup basmati rice, rinsed
- 2 cups chicken broth
- 1/2 cup plain yogurt
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- Salt and pepper to taste
- Ghee (for drizzling)
🥘 Instructions:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened and golden brown.
- Add the garlic, ginger, cumin, coriander, turmeric, cayenne pepper, and garam masala. Cook for 1 minute, stirring constantly.
- Add the chicken and cook until browned on all sides.Stir in the yogurt and cook for 1 minute more.
- Add the rice, chicken broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and let the biryani rest for 5 minutes before fluffing with a fork.
- Garnish with cilantro and mint. Drizzle with ghee and serve hot.
📍 Recipe Tips
- Marinate the chicken: For extra flavor, marinate the chicken in yogurt and spices for at least 30 minutes before cooking.
- Use long-grain rice: Basmati rice is the traditional choice for biryani, but other long-grain rice varieties can also be used.
- Adjust the spice level: Adjust the amount of cayenne pepper to your desired level of heat.
- Garnish creatively: Garnish with chopped nuts, pomegranate seeds, or a squeeze of lemon juice.
🥗 What To Serve With Chicken Biryani?
Serve Chicken Biryani with raita (yogurt sauce), cucumber salad, naan bread, or a side of dal (lentil soup). Pair it with mango chutney, pickled onions, or a refreshing mint chutney. Enjoy it with chai tea or a sweet mango lassi.
🎚 How To Store Leftover Chicken Biryani?
- Refrigerator: Store leftover chicken biryani in an airtight container in the refrigerator for up to 3 days. Freezer: Freeze leftover chicken biryani in an airtight container for up to 3 months.
🥵 How To Reheat Leftover Chicken Biryani?
- In The Stovetop: Gently reheat leftover chicken biryani over low heat stirring occasionally for up 5-6 minutes until warmed through.
- In The Microwave: Heat leftover chicken biryani stirring occasionally for up 3-4 minutes until warmed through.
FAQs
What is the best type of rice to use for Chicken Biryani?
The best rice for Chicken Biryani is long-grain basmati rice because it remains fluffy and separate after cooking. Aged basmati rice gives the best results for authentic texture and aroma.
Can I make Chicken Biryani without marinating the chicken?
While you can skip marination, it is highly recommended. Marinating the chicken with yogurt, spices, and lemon juice helps tenderize the meat and enhances the flavors in Chicken Biryani.
How do I prevent Chicken Biryani from being mushy?
To prevent Chicken Biryani from becoming mushy, rinse and soak the rice for at least 30 minutes before cooking. Also, avoid overcooking the rice before layering it with the chicken.
Can I make Chicken Biryani without yogurt?
Yes! If you don’t want to use yogurt, substitute it with coconut milk, buttermilk, or a squeeze of lemon juice for acidity and tenderness in Chicken Biryani.
How do I make Chicken Biryani less spicy?
To make Chicken Biryani less spicy, reduce red chili powder and green chilies. Adding yogurt or cream can also balance the heat without compromising the flavor.
Why is my Chicken Biryani dry?
Chicken Biryani can become dry if too little moisture is added during cooking. Using a tight lid, adding extra stock, and layering with fried onions helps retain moisture.
Can I cook Chicken Biryani in a pressure cooker or Instant Pot?
Yes! To make Chicken Biryani in a pressure cooker, cook the chicken first, then add half-cooked rice, seal, and cook for 1-2 whistles. In an Instant Pot, use the manual pressure cook setting for about 6-8 minutes.
More Chicken Recipes:
- Gordon Ramsay Chicken Casserole Recipe
- Gordon Ramsay Chicken Risotto Recipe
- Gordon Ramsay Chicken Fricassee Recipe
Nutrition Facts
Serving Size: 1 Serving
- Calories: 49 kcal
- Carbohydrates: 7g
- Protein: 3g
- Fat: 1g
- Saturated Fat: 1g
- Cholesterol: 1mg
- Sodium: 36mg
- Potassium: 101mg
- Fiber: 1g
- Sugar: 1g
- Calcium: 5mg
- Iron: 1mg
Gordon Ramsay Chicken Biryani Recipe
Description
Gordon Ramsay’s Chicken Biryani is a flavorful and aromatic dish made with tender chicken, fragrant rice, and a blend of warm spices. This recipe serves 4 people and takes approximately 1 hour to prepare and cook.
Ingredients
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened and golden brown.
- Add the garlic, ginger, cumin, coriander, turmeric, cayenne pepper, and garam masala. Cook for 1 minute, stirring constantly.
- Add the chicken and cook until browned on all sides.Stir in the yogurt and cook for 1 minute more.
- Add the rice, chicken broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and let the biryani rest for 5 minutes before fluffing with a fork.
- Garnish with cilantro and mint. Drizzle with ghee and serve hot.
Notes
- Marinate the chicken: For extra flavor, marinate the chicken in yogurt and spices for at least 30 minutes before cooking.
Use long-grain rice: Basmati rice is the traditional choice for biryani, but other long-grain rice varieties can also be used.
Adjust the spice level: Adjust the amount of cayenne pepper to your desired level of heat.
Garnish creatively: Garnish with chopped nuts, pomegranate seeds, or a squeeze of lemon juice.