Chicken Biryani

Name: Chicken Biryani
Cook time: 75 min
Yield: 4 servings
Cuisine: IN

🇮🇳 India75 minChicken

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Servings

Ingredients

Proteins

500 g boneless, skinless chicken thighs

Aromatics

2 large onions, thinly sliced
2 tbsp ginger-garlic paste
2 pieces green chilies, slit lengthwise
0.25 cup fresh coriander leaves, chopped
1 tsp red chili powder
1 tbsp coriander powder
1 leaf bay leaf
1 piece cinnamon stick, 1-inch

Sauces & Seasonings

5 tbsp ghee or cooking oil
0.5 tsp turmeric powder
1 tsp cumin powder
2 tsp salt

Vegetables

2 medium tomatoes, chopped

Other

400 g Basmati rice
150 g plain yogurt
0.25 cup fresh mint leaves, chopped
1 tsp Garam Masala
1 tbsp lemon juice
4 pods green cardamom pods
4 pieces cloves
1 pinch saffron strands
2 tbsp warm milk
1 tsp rose water
1 tsp kewra water

Instructions

1
Rinse basmati rice thoroughly until water runs clear. Soak for 30 minutes, then drain well.
2
Soak saffron strands in warm milk and set aside.
3
In a large bowl, combine chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, Garam Masala, 1 tsp salt, and lemon juice. Mix well and marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.
4
Heat 3 tbsp ghee/oil in a heavy-bottomed pot or deep pan over medium-high heat. Add sliced onions and fry until deep golden brown and crispy. This will take about 15-20 minutes. Remove half of the fried onions and set aside for garnishing.
5
To the remaining fried onions in the pot, add green chilies, chopped tomatoes, and the marinated chicken. Sauté for 10-15 minutes until the chicken is lightly browned and the tomatoes are soft.
6
Stir in half of the chopped mint leaves and half of the chopped coriander leaves into the chicken mixture. Cook for another 2 minutes.
7
While the chicken is cooking, bring a large pot of water to a rolling boil. Add 1 tbsp ghee/oil, 1 tsp salt, green cardamom pods, cloves, bay leaf, and cinnamon stick. Add the drained basmati rice and cook until it's 70-80% done (al dente, grains should still have a slight bite but not be fully cooked), about 5-7 minutes. Drain immediately.
8
Spread half of the partially cooked rice over the chicken mixture in the pot. Sprinkle with the remaining half of mint and coriander leaves, and half of the reserved fried onions.
9
Add the remaining rice over the first layer. Drizzle with the saffron-infused milk, rose water, and kewra water. Top with the remaining fried onions.
10
Cover the pot tightly with a lid, preferably sealed with dough or aluminum foil to trap the steam. Cook on low heat for 20-25 minutes. This "dum" cooking allows the rice to fully cook in the steam and absorb the flavors.
11
Turn off the heat and let the biryani rest, covered, for 10-15 minutes before opening. Gently fluff the biryani with a fork, mixing the layers. Serve hot with raita or salad.

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Ingredients

Proteins

500 g boneless, skinless chicken thighs

Aromatics

2 large onions, thinly sliced
2 tbsp ginger-garlic paste
2 pieces green chilies, slit lengthwise
0.25 cup fresh coriander leaves, chopped
1 tsp red chili powder
1 tbsp coriander powder
1 leaf bay leaf
1 piece cinnamon stick, 1-inch

Sauces & Seasonings

5 tbsp ghee or cooking oil
0.5 tsp turmeric powder
1 tsp cumin powder
2 tsp salt

Vegetables

2 medium tomatoes, chopped

Other

400 g Basmati rice
150 g plain yogurt
0.25 cup fresh mint leaves, chopped
1 tsp Garam Masala
1 tbsp lemon juice
4 pods green cardamom pods
4 pieces cloves
1 pinch saffron strands
2 tbsp warm milk
1 tsp rose water
1 tsp kewra water

Instructions

Rinse basmati rice thoroughly until water runs clear. Soak for 30 minutes, then drain well.

Soak saffron strands in warm milk and set aside.

In a large bowl, combine chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, Garam Masala, 1 tsp salt, and lemon juice. Mix well and marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.

Heat 3 tbsp ghee/oil in a heavy-bottomed pot or deep pan over medium-high heat. Add sliced onions and fry until deep golden brown and crispy. This will take about 15-20 minutes. Remove half of the fried onions and set aside for garnishing.

To the remaining fried onions in the pot, add green chilies, chopped tomatoes, and the marinated chicken. Sauté for 10-15 minutes until the chicken is lightly browned and the tomatoes are soft.

Stir in half of the chopped mint leaves and half of the chopped coriander leaves into the chicken mixture. Cook for another 2 minutes.

While the chicken is cooking, bring a large pot of water to a rolling boil. Add 1 tbsp ghee/oil, 1 tsp salt, green cardamom pods, cloves, bay leaf, and cinnamon stick. Add the drained basmati rice and cook until it's 70-80% done (al dente, grains should still have a slight bite but not be fully cooked), about 5-7 minutes. Drain immediately.

Spread half of the partially cooked rice over the chicken mixture in the pot. Sprinkle with the remaining half of mint and coriander leaves, and half of the reserved fried onions.

Add the remaining rice over the first layer. Drizzle with the saffron-infused milk, rose water, and kewra water. Top with the remaining fried onions.

Cover the pot tightly with a lid, preferably sealed with dough or aluminum foil to trap the steam. Cook on low heat for 20-25 minutes. This "dum" cooking allows the rice to fully cook in the steam and absorb the flavors.

Turn off the heat and let the biryani rest, covered, for 10-15 minutes before opening. Gently fluff the biryani with a fork, mixing the layers. Serve hot with raita or salad.