Chicken Biryani Recipe

Mix marinade

In a large bowl combine yogurt, ginger-garlic paste (2 tbs), red chili powder, turmeric, garam masala, ground coriander, salt (1.25 tsp), and lemon juice. Whisk until smooth.

Add the chicken pieces to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor penetration.

Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rinsed rice in cold water for 20–30 minutes, then drain.

Bring about 2.5 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt, cardamom pods, cloves, peppercorns, bay leaves and cinnamon stick.

Add the drained rice to the boiling, spiced water. Parboil the rice for 5–6 minutes, or until the grains are about 70% cooked (they should still have a slight bite). Drain the rice in a sieve and set aside.

Heat 4 tablespoons oil and 1 tablespoon butter in a wide, heavy-bottomed pot (a Dutch oven or heavy saucepan) over medium heat.

Add the thinly sliced onions and cook, stirring occasionally, until soft and deep golden brown (about 12–15 minutes). Remove about half the onions and reserve as fried onions for layering. Continue cooking the remaining onions until lightly browned.

Add slit green chilies and 1 tablespoon ginger-garlic paste to the pot and sauté for 1 minute until fragrant.

If using, add the chopped tomato and cook until it breaks down and the oil begins to separate (3–4 minutes).

Stir in chopped cilantro and mint, 1 tablespoon biryani masala, and 1/2 teaspoon salt. Mix well.

Add the marinated chicken along with any accumulated juices to the pot. Spread the pieces into a single layer, increase heat to medium-high and cook for 6–8 minutes, turning occasionally, until the chicken is mostly cooked through and the gravy has thickened slightly.

Preheat the oven to 150°C (300°F) if planning to finish in the oven. Alternatively, you can dum (steam) on the stovetop over low heat.

Soak saffron threads in warm milk for 5 minutes to release color and aroma.

On top of the cooked chicken layer, scatter half of the parboiled rice evenly. Sprinkle half of the reserved fried onions, half of the chopped cilantro and mint, and drizzle 1 tablespoon melted ghee and half of the saffron-milk over the rice. Add a squeeze of lemon if desired.

Add the remaining rice to form the final layer. Top with the remaining fried onions, herbs, melted ghee, and saffron-milk. Cover the pot with a tight-fitting lid. Seal the edges with dough or a clean kitchen towel if available to trap steam.

If using the oven: place the covered pot on a baking sheet and bake at 150°C (300°F) for 25–30 minutes. If using stovetop: place the pot over the lowest heat setting with a heat diffuser and cook for 25–30 minutes. This gentle steam (dum) finishes cooking the rice and infuses flavors.

After cooking, let the biryani rest, covered, for 10 minutes to settle.

Gently lift and fluff the rice from the edges to mix layers slightly without breaking the chicken pieces. Transfer to a serving platter or serve straight from the pot.

Garnish with extra fried onions, fresh cilantro, mint and lemon slices. Serve hot with raita, salad or pickles.