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Gordon Ramsay Chicken Biryani

Gordon Ramsay Chicken Biryani Recipe

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Indulge in the vibrant flavors of Gordon Ramsay’s Chicken Biryani, a dish that marries tender marinated chicken with fragrant basmati rice and an array of aromatic spices. This one-pot wonder is perfect for weeknight dinners or special gatherings, presenting a delightful fusion of textures and tastes that are sure to impress your family and friends. With its easy preparation and impressive presentation, this recipe elevates any meal into a memorable experience. Serve it alongside cooling raita or fresh salads for a complete culinary adventure.

Ingredients

Scale
  • 34 lb bone-in chicken thighs/drumsticks
  • 1 cup chopped cilantro
  • 1 cup chopped mint leaves
  • 3 tbsp garam masala
  • 1 tsp cayenne pepper
  • 2 cups basmati rice
  • 1 large yellow onion, thinly sliced
  • ½ cup ghee, melted
  • Pinch of saffron soaked in warm milk
  • 1 cup peanut oil
  • ½ tsp cumin seeds
  • 3 whole cloves
  • 2 cardamom pods
  • 1 cinnamon stick
  • 2 bay leaves
  • 6 garlic cloves
  • 1 jalapeño, sliced
  • 4-inch ginger, sliced
  • ½ lemon, juiced

Instructions

  1. Marinate the chicken by blending cilantro, mint, garam masala, cayenne, garlic, jalapeño, ginger, lemon juice, and yogurt until smooth. Coat the chicken thoroughly and let it rest for at least one hour.
  2. In a heavy-bottomed pot, heat peanut oil over medium heat. Fry the sliced onion until golden brown; reserve both the onions and oil.
  3. Rinse basmati rice until water runs clear; soak for 30 minutes. Boil water with cumin seeds, cloves, cardamom pods, cinnamon stick, and bay leaves before adding drained rice. Cook for 2-4 minutes then drain.
  4. Layer half of the boiled rice in the pot followed by marinated chicken and fried onions; top with remaining rice.
  5. Drizzle melted ghee and saffron milk over the top layer. Seal tightly with foil and cook on low heat for 35–40 minutes.
  6. Let rest for 10 minutes before fluffing gently with a fork and serving hot.

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