Chicken Biryani
1 hr 45 min + marinatingServes 4
Layered rice and spiced chicken cooked together in a sealed pot, with whole spices, caramelized onions, and fresh herbs.
| prepRinse basmati rice thrice and soak for 30 min, then drain to a colander | |||||||||||||
| 500 g chicken (skinless bone-in or boneless, large pieces) | Mix yogurt, ginger-garlic, salt, garam masala, turmeric, lemon juice & red chili powder | Taste marinade, adjust salt & spice | Slit chicken, add to marinade, mix well, cover & marinate 1 hr to overnight | Add marinated chicken, sauté 5 min on medium heat until pale | Cover, cook on low heat until chicken is tender, evaporate excess moisture | Taste, add yogurt, mint, green chili, red chili powder & garam masala | Mix well, layer chicken evenly at bottom | Spread drained rice in layer over chicken | Pour 2 cups hot water down sides, rest over rice | Level rice, sprinkle remaining mint, fried onions & saffron milk (optional) | Pot method: cover, cook medium heat 15 min until rice cooked, grainy not mushy | Cooker method: cover, whistle on medium-high, cook 1 whistle, rest until pressure drops | Fluff with fork, serve top to bottom layer |
| 3 tablespoons plain yogurt | |||||||||||||
| 1¼ tablespoons ginger-garlic paste | |||||||||||||
| ½ to ¾ teaspoon salt | |||||||||||||
| ¼ teaspoon turmeric | |||||||||||||
| ½ to 1 teaspoon red chili powder | |||||||||||||
| ½ to 1 tablespoon garam masala | |||||||||||||
| 1 tablespoon lemon juice (optional) | |||||||||||||
| 1 bay leaf | Heat ghee in pot, add whole spices, sizzle briefly | Add onions, fry until light brown, stirring often | |||||||||||
| 4 green cardamom pods | |||||||||||||
| 6 cloves | |||||||||||||
| 2.5 cm cinnamon stick | |||||||||||||
| 1 star anise | |||||||||||||
| ¾ teaspoon shahi jeera | |||||||||||||
| 1 strand mace (optional) | |||||||||||||
| 2 tablespoons ghee or oil | |||||||||||||
| 1 large onion, thinly sliced | |||||||||||||
| 15 g mint leaves, chopped (for marinade layer) | |||||||||||||
| 1 green chili, slit or chopped | |||||||||||||
| 60 ml plain yogurt | |||||||||||||
| ¼ to ½ teaspoon red chili powder (optional, for heat) | |||||||||||||
| 1 teaspoon garam masala | |||||||||||||
| 400 g basmati rice (aged) | |||||||||||||
| 720 ml water | Boil water with salt in separate pot until rolling boil | ||||||||||||
| ¾ teaspoon salt (for water) | |||||||||||||
| 2 tablespoons fried onions (optional) | |||||||||||||
| 1 pinch saffron, soaked in 2 tablespoons hot milk (optional) | |||||||||||||
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