Boneless Chicken Biryani Recipe

Prepare and marinate

Trim excess fat and cut chicken thighs into 1.5-2 inch pieces. In a large bowl combine yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, lemon juice and 1 tablespoon oil. Add chicken, coat thoroughly, cover and refrigerate at least 1 hour—preferably 3 hours or overnight for best flavor penetration.

Soak and prepare saffron

Rinse basmati rice under cold water until water runs clear. Soak the rice in cold water for 20–30 minutes. Crush saffron threads lightly and steep in 3 tablespoons warm milk; set aside to infuse color and aroma.

Par-cook the rice

Bring 4.5 cups water to a boil in a large pot. Add bay leaves, cardamom, cinnamon stick, cloves and 1.5 tsp salt. Drain soaked rice and add to boiling water. Cook the rice uncovered for 6–7 minutes until it is about 70–80% cooked (grains still have a slight bite). Drain rice in a fine sieve and set aside.

Fry onions

Heat 2 tablespoons oil and 2 tablespoons ghee in a heavy, wide-bottomed pan (preferably the final biryani pot) over medium heat. Add thinly sliced onions and fry, stirring frequently, until deep golden brown and caramelized (about 12–15 minutes). Remove half the fried onions and set aside for garnish (these become birista).

Cook chicken

To the remaining onions in the pot add slit green chilies and chopped tomatoes; cook 3–4 minutes until tomatoes soften. Add marinated chicken and spread in an even layer. Increase heat to medium-high and cook 6–8 minutes, stirring occasionally, until chicken pieces are sealed and most raw moisture is reduced. Lower heat to medium, cover and simmer 6–8 minutes until chicken is almost cooked through but still slightly underdone (it will finish during dum). Stir in 2 tablespoons chopped cilantro and 2 tablespoons chopped mint, and 2 tablespoons whole milk for richness.

Toast nuts and plump raisins

In a small pan, heat 1 tablespoon ghee over medium heat. Add cashews and toast until golden, then add raisins and cook 1 minute until plump. Remove and set aside.

Layering

Reduce heat to low. Spread half of the par-cooked rice evenly over the chicken layer. Sprinkle half of the saffron-milk over the rice (drizzle the milk and a few saffron threads), add a tablespoon of ghee, and scatter half of the reserved fried onions, half the chopped cilantro and half the chopped mint, plus half the toasted nuts and raisins. Repeat with the remaining rice, saffron milk, ghee, onions, herbs and nuts to form two layers.

Seal and steam (dum)

Mix 1 tablespoon warm water with the teaspoon kewra or rosewater. Dot the top with the additional 1 tablespoon ghee and pour the scented water around the edge. Cover the pot with a tight-fitting lid; if the lid is not tight, seal with a layer of aluminum foil before placing the lid. Cook on the lowest possible heat for 25–30 minutes to allow the flavors to marry and the chicken to finish cooking gently.

Rest and finish

Turn off the heat and let the biryani rest, sealed, for 10 minutes. Remove lid, fluff the rice gently from the edges to mix layers slightly, and transfer to a serving dish or serve straight from the pot. Garnish with remaining fried onions, toasted cashews and raisins, and additional chopped cilantro and mint.