Saffron-Infused Chicken Biryani with Cucumber Raita

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A fragrant layered biryani with tender chicken and aromatic spices, served with a cooling cucumber raita. This bangladeshi-inspired asian ready in about 45 minutes pairs chicken, medium onion, medium tomato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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

• 1.5 lbs chicken
• 2 medium onion
• 2 medium tomato
• 2 tbsp ginger
• 3 cloves garlic
• 2 green chilies
• 1/2 cup yogurt
• 1/4 tsp saffron
• 1 tbsp milk
• 4 cardamom pods
• 1 inch cinnamon stick
• 4 cloves
• 2 bay leaves
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1.5 tsp salt
• 2 cups basmati rice
• 2.5 cups water
• 3 tbsp olive oil
• 1/2 cup cucumber

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat, then add 2 medium thinly sliced onions and cook until golden (about 10 minutes), followed by 2 tbsp minced ginger, 3 minced garlic cloves, and 2 chopped green chilies, cooking for 2 minutes until fragrant.
2. Step 2: Add 2 medium diced tomatoes, 1/2 tsp turmeric, 1.5 tsp salt, 1 tsp garam masala, 4 cardamom pods, 1 cinnamon stick, 4 cloves, and 2 bay leaves. Cook for 5 minutes until tomatoes break down.
3. Step 3: Add 1.5 lbs chicken, 1/2 cup yogurt, and 1/4 tsp saffron (soaked in 1 tbsp warm milk), then cook for 10 minutes, stirring occasionally.
4. Step 4: Rinse 2 cups basmati rice and soak in water for 20 minutes, then drain. Layer the rice over the chicken mixture, then sprinkle with the remaining saffron milk and 1 tsp garam masala.
5. Step 5: Pour 2.5 cups water over the rice, cover the pot with a tight lid, and cook on low heat for 20 minutes.
6. Step 6: While biryani cooks, mix 1/4 cup yogurt, 1/2 cup diced cucumber, 1 tbsp chopped mint, 1 tbsp chopped cilantro, and 1/4 tsp salt to make raita.