Chicken Biryani Recipe

Mix and marinate

In a large bowl combine yogurt, ginger-garlic paste (2 tbs), red chili powder (1 tsp), turmeric, garam masala, ground coriander, 1.5 tsp salt, lemon juice, chopped cilantro and mint, and 2 tbs oil. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor.

Rinse and soak rice

Rinse basmati rice under cold water until water runs clear. Soak in plenty of water for 20–30 minutes, then drain.

Bring 2.5 cups water to a boil in a large pot with 1.25 tsp salt, cardamom pods, cloves, bay leaves and peppercorns. Add drained rice and cook until rice is about 70% done (grains still have a slight bite), about 6–8 minutes depending on rice age. Drain rice in a fine colander and remove whole spices if desired.

Heat 3 tbs ghee or oil in a wide, heavy-bottomed pot over medium heat. Add sliced onions and cook, stirring frequently, until soft and deep golden brown, about 12–15 minutes. Remove one-third of the browned onions and set aside for layering and garnish (these become the fried onions).

To the pot with remaining onions add slit green chilies and 1 tbs ginger-garlic paste. Sauté 1 minute, then add chopped tomato, ground cumin, 0.5 tsp red chili powder and 0.75 tsp salt. Cook until tomatoes break down and oil separates, about 6–8 minutes.

Stir in 1/2 cup yogurt, 1/4 cup chopped cilantro and 1/4 cup chopped mint. Add the marinated chicken (with any marinade) to the pot. Increase heat to medium-high and sear the chicken for 4–5 minutes per side until lightly browned. Reduce heat to medium-low, cover, and simmer for 10 minutes to cook the chicken through but not fall-apart. There should be some gravy but not excess liquid.

Soak saffron threads in 3 tbs warm milk for 5 minutes to infuse color and flavor.

Preheat oven to 150°C (300°F) if you will finish biryani in the oven. If using stovetop dum, you will use low heat on the burner.

On top of the partially cooked chicken layer half of the drained par-cooked rice evenly. Sprinkle half of the saffron-milk, half of the reserved fried onions, 1 tbs melted ghee, 1 tbs chopped cilantro and 1 tbs chopped mint. Repeat with the remaining rice and remaining saffron-milk, fried onions, 1 tbs melted ghee and remaining herbs.

Seal the pot tightly for 'dum' (steam cooking). If the pot has a metal lid, press dough around the rim to seal or place a sheet of foil between pot and lid. Place a heavy skillet over low heat and set the sealed pot on top, or place the pot directly on the lowest burner setting. Cook on very low heat for 25–30 minutes to allow flavors to meld and rice to finish cooking. Alternatively, bake in preheated oven for 25 minutes.

After 25–30 minutes, turn off heat and let the biryani rest sealed for 10 minutes. Gently fluff the rice from the edges, mixing some layers but keeping distinct grains. Transfer to a serving dish and garnish with remaining fried onions, cilantro and mint.

While biryani cooks, make raita: In a small bowl combine 1 cup yogurt with grated cucumber, 0.5 tsp roasted cumin powder, 0.5 tsp salt, 1 tbsp chopped cilantro and 1 tbsp chopped mint. Stir until smooth and chill until serving.