Saffron-Infused Chicken Biryani with Crispy Onions

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A fragrant Indian rice dish with tender chicken marinated in saffron, yogurt, and spices, layered with caramelized onions for a rich depth of flavor. This Indian-inspired chicken recipe, ready in about 70 minutes, pairs basmati rice, chicken thighs, boneless and skinless, plain yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups basmati rice
• 1 lb chicken thighs, boneless and skinless
• 0.5 cup plain yogurt
• 1 tsp saffron threads
• 2 tbsp warm milk
• 2 large onion, thinly sliced
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 0.5 tsp turmeric powder
• 0.5 tsp red chili powder
• 1 tsp cumin seeds
• 4 tbsp vegetable oil
• 0.25 cup fresh cilantro, chopped
• 0.25 cup fresh mint leaves, chopped
• 3 cups water
• 1.5 tsp salt

Instructions

1. Step 1: Soak 1 tsp saffron threads in 2 tbsp warm milk and set aside to infuse color and flavor for 10 minutes.
2. Step 2: Rinse 2 cups basmati rice under cold water until clear, then soak in water for 30 minutes and drain.
3. Step 3: In a bowl, combine 1 lb boneless chicken thighs, 0.5 cup plain yogurt, 1 tbsp ginger-garlic paste, 1 tsp garam masala, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, 1 tsp salt, and the saffron-infused milk. Marinate for at least 1 hour in the refrigerator.
4. Step 4: Heat 2 tbsp vegetable oil in a large pan over medium heat. Add 2 large thinly sliced onions and sauté for 15-20 minutes until golden brown and crispy. Remove half the onions for garnish.
5. Step 5: To the remaining onions in the pan, add 1 tsp cumin seeds and let them sizzle for 30 seconds, then add the marinated chicken. Cook over medium heat for 10-12 minutes until the chicken is cooked through and the sauce thickens.
6. Step 6: In a separate large pot, bring 3 cups water to a boil with 1 tsp salt. Add the drained rice and cook for 5-6 minutes until about 70% cooked. Drain the rice.
7. Step 7: Layer the chicken mixture with the partially cooked rice in the pan. Sprinkle chopped cilantro and mint leaves (0.25 cup each) over the top, then cover tightly and cook on low heat for 20 minutes to allow flavors to meld and rice to finish cooking.
8. Step 8: Remove from heat, gently fluff the rice, and garnish with the reserved crispy onions before serving.