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Chicken Biriyani Recipe

Name: Anjappar Indian Cuisines Chicken Biriyani Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg bone-in chicken pieces (thighs or drumsticks); 1 cups plain yogurt; 2 tbs ginger-garlic paste; 1 tsp red chili powder; 0.5 tsp turmeric powder; 1 tsp garam masala; 1 tsp ground coriander; 1.5 tsp salt; 2 tbs lemon juice; 2 tbs vegetable oil; 2 cups basmati rice (long-grain); 4 cups water (for soaking and parboiling); 1 tsp salt; 6 each green cardamom pods; 6 each whole cloves; 2 each bay leaves; 6 each black peppercorns; 1 inch cinnamon stick; 3 tbs ghee or unsalted butter; 2 tbs vegetable oil; 1 cups large onion, thinly sliced; 2 each green chilies, slit (optional); 1 each tomato, chopped (optional); 0.5 cups fresh cilantro (coriander) leaves, chopped; 0.25 cups fresh mint leaves, chopped; 0.25 tsp saffron strands; 3 tbs warm milk; 0.5 cups fried onions (store-bought or homemade); 2 tbs roasted cashews or almonds; 1 tbs ghee for drizzling

Inspired by Anjappar Indian Cuisine

Time2h

Serves4

Chicken, selected marinated spices and gently cooked with basmati rice

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Ingredients

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Marinade

2.2 lb (1 kg) bone-in chicken pieces (thighs or drumsticks)

1 cups plain yogurt

2 tbs ginger-garlic paste

1 tsp red chili powder

1/2 tsp turmeric powder

1 tsp Garam masala

1 tsp Ground coriander

1 1/2 tsp Celtic sea salt

2 tbs ReaLemon lemon juice

2 tbs Tuscany sunflower oil

Rice & Aromatics

2 cups basmati rice (long-grain)

4 cups water (for soaking and parboiling)

1 tsp Celtic sea salt

6 each green cardamom pods

6 each whole cloves

2 each bay leaves

6 each black peppercorns

1 inch cinnamon stick

Cooking Base & Layering

3 tbs ghee or unsalted butter

2 tbs Tuscany sunflower oil

1 cups large onion, thinly sliced

2 each green chilies, slit (optional)

1 each tomato, chopped (optional)

1/2 cups fresh cilantro (coriander) leaves, chopped

1/4 cups fresh mint leaves, chopped

1/4 tsp saffron strands

3 tbs warm milk

1/2 cups fried onions (store-bought or homemade)

Optional Finish & Garnish

2 tbs roasted cashews or almonds

1 tbs ghee for drizzling

1 each fresh lemon wedges

Method

Marinade

Prepare and marinate chicken

Trim excess skin/fat from the chicken pieces and pat dry. In a large bowl combine yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, ground coriander, salt, lemon juice, and 2 tablespoons vegetable oil. Add the chicken and coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor.

Rice & Aromatics

Soak and parboil rice

Rinse basmati rice under cold water until the rinse runs clear. Soak the rice in cold water for 30 minutes, then drain. Bring 4 cups water to a boil in a large pot with 1 teaspoon salt, green cardamom, cloves, bay leaves, peppercorns and the cinnamon stick. Add the drained rice and cook uncovered until about 70% cooked (grains are still firm at the center), roughly 6–8 minutes depending on rice quality. Drain the rice into a colander and set aside, discarding whole spices or reserving a few for layering if desired.

Soak saffron

While rice soaks/cooks, place saffron strands in warm milk and set aside to steep for at least 10 minutes to release color and aroma.

Cooking Base & Layering

Fry onions

In a heavy-bottomed wide pot (dutch oven or deep skillet) heat 2 tablespoons ghee (or butter) plus 2 tablespoons oil over medium heat. Add the thinly sliced onion and sauté, stirring frequently, until golden brown and caramelized, about 12–15 minutes. Remove half the onions and set aside for garnish.

Cook marinated chicken

Increase heat to medium-high and add the marinated chicken to the pot with remaining onions and juices. Spread pieces in a single layer and sear for 3–4 minutes per side until lightly browned. Add chopped tomato (if using) and slit green chilies, reduce heat to medium-low, cover and simmer for 10–12 minutes until chicken is nearly cooked through and juices reduce. Taste and adjust salt if needed.

Layer rice over chicken

Remove whole spices from the parboiled rice if you kept them. Spread half of the drained rice evenly over the cooked chicken in the pot. Sprinkle half of the chopped cilantro and mint and half of the fried onions. Spoon half of the saffron-infused milk over this rice layer and drizzle 1 tablespoon ghee. Repeat with the remaining rice, herbs, fried onions, saffron milk and ghee to create at least two layers. Press gently to even out layers.

Seal and cook (dum)

Cover the pot with a tight-fitting lid. To create a seal, wrap the lid with a damp kitchen towel or use dough (optional). Reduce heat to the lowest setting and cook (dum) for 20–25 minutes, allowing steam to finish cooking rice and infuse flavors. Alternatively, place the pot on a hot griddle (tava) and then reduce heat to low to avoid direct flame scorching. After 20–25 minutes, turn off heat and let rest, covered, for 10 minutes.

Optional Finish & Garnish

Finish and serve

Remove lid and gently fluff the biriyani with a fork, taking care not to break the chicken pieces. Transfer to a serving dish or serve directly from the pot. Garnish with reserved fried onions, chopped cilantro and mint, roasted nuts, and a drizzle of extra ghee if desired. Serve with lemon wedges and raita or salad on the side.