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Campfire Chicken Biryani

Campfire Chicken Biryani

This is a classic dish that hails from India. It is one of my favorites at my local Indian restaurant. I have tried for ages to figure out how to do it best over a campfire and I think that I have finally nailed it! The mix of delicious yogurt marinade and perfectly roasted chicken thighs are sure to make your taste buds rejoice!
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 28 mins
Course Main Course
Cuisine Indian
Servings 4
Calories 750 kcal

Equipment

  • Campfire
  • Dutch Oven
  • Tongs
  • Zip top Bag

Ingredients
  

Marinade and Chicken

  • 1 lb Chicken thighs About 4 -6 thighs
  • 3 Tbsp Plain yogurt I like to use Greek Yogurt
  • 1-1/4 Tbsp Ginger Garlic Paste
  • 1/2 tsp Salt
  • 1/4 tsp Tumeric
  • 1 tsp Red chili powder Feel free to adjust to taste
  • 1 Tbsp Garam Masala
  • 1 Tbsp Lemon juice

Main Dish Ingredients

  • 2 Cups Basmati Rice Prep according to package but do not cook.
  • 2 Tbsp Vegetable Oil
  • 1 Lg Onion Sliced thinly
  • 1/4 Cup Mint leaves Chopped fine
  • 1 Green chili Chopped
  • 3 Cups Coconut Milk

Instructions
 

Marinade Prep - Before Camp

  • Combine yogurt, ginger garlic paste, 1/2 tsp of salt, garam masala, Tumeric, lemon juice, and red chili powder in a gallon Zip-top bag. Seal and mix by squeezing the bag until combined.
    3 Tbsp Plain yogurt, 1-1/4 Tbsp Ginger Garlic Paste, 1/2 tsp Salt, 1/4 tsp Tumeric, 1 tsp Red chili powder, 1 Tbsp Garam Masala, 1 Tbsp Lemon juice
  • Taste test and add more salt and spice to taste.
  • Make slits in the chicken thighs diagonally across the top.
    1 lb Chicken thighs
  • Add the chicken to the marinade and allow to rest in the fridge or cooler for at least an hour but the longer the more flavor will be infused.

Campfire Chicken Briyani - At the Campsite

  • Prepare campfire for medium-high heat.
  • Heat oil in your Dutch oven.
    2 Tbsp Vegetable Oil
  • Once oil is hot, add onions and cook them till they are light brown and not burnt. Stir often.
    1 Lg Onion
  • Add marinated chicken to the Dutch oven and saute over medium heat until pale or about 5 mins.
  • Cover the chicken and cook until the chicken is tender and nearly cooked through. This may take time depending on the heat of your campfire.
  • Remove the lid. If there is excess moisture allow it to cook off.
  • Remove chicken thighs from the pot and add Basmati rice, mint leaves, green chili, and coconut milk. Stir to combine.
    2 Cups Basmati Rice, 1/4 Cup Mint leaves, 1 Green chili, 3 Cups Coconut Milk
  • Place chicken thighs back on top and cook covered until rice is tender. Watch moisture level as it cooks as you may need to add a bit of water.

Notes

Camp Hero Notes
  1. Marinade your chicken and prep the rice ahead of time. If you plan to use pre-cooked rice or minute rice instead of Basmati then you will need to adjust your cooking times.
  2. There is a mix of spices that you can use to help bolster the flavor before adding in the onion. For camping, I skip these and I don't lose much flavor.
  3. Great served with Naan Bread!
Keyword Campfire, Chicken Thighs, Dutch oven, Indian, one pot, Rice