Chicken Biriyani Recipe

prepare rice

Rinse the basmati rice under cold water until the rinse runs clear (2–3 times). Soak the rinsed rice in cold water for 20–30 minutes, then drain.

Bring 6 cups water to a rolling boil in a large pot. Add 1 tsp salt, cardamom pods, peppercorns, cloves, bay leaves and cinnamon stick. Add the drained rice and cook until the grains are about 70% done (al dente) — usually 6–8 minutes depending on rice age. Stir gently to prevent sticking.

Drain the par-cooked rice in a colander and set aside. Reserve a little of the fragrant cooking liquid if desired.

In a large bowl combine yogurt, ginger paste, garlic paste, red chili powder, turmeric, ground coriander, garam masala, 1.5 tsp salt, lemon juice and 2 tbs oil. Whisk until smooth.

Pat chicken pieces dry with paper towels and add to the marinade. Rub the marinade thoroughly over and under the skin and into crevices. Cover and refrigerate for at least 1 hour; preferably 3–4 hours or overnight for best flavor.

When ready to cook, remove chicken from fridge 20–30 minutes before cooking to come toward room temperature.

Heat 3 tbs oil or ghee in a wide, heavy-bottomed pan or Dutch oven over medium heat. Add the sliced onions and cook, stirring occasionally, until deep golden brown and caramelized (15–20 minutes). Reserve about 1/4 cup of these onions for garnish if desired.

Add ginger and garlic to the pan and sauté 1 minute until fragrant. Add slit green chilies and chopped tomato and cook 3–4 minutes until tomatoes soften.

Stir in the chopped cilantro, mint, biriyani masala and 1/2 tsp salt. Cook 1–2 minutes to bloom the spices.

Push the masala to the side and add the marinated chicken pieces in a single layer. Brown the chicken on both sides for 3–4 minutes per side (it does not need to be fully cooked). Spoon some of the onion-masala over the pieces and simmer gently for 6–8 minutes so the chicken absorbs flavors.

If the pan gets too dry, add 2–4 tbs water. Taste one bite to adjust seasoning. The chicken should be mostly cooked but still have some pink (it will finish cooking during dum).

Dissolve saffron threads in warm milk and set aside.

Preheat oven to 180°C (350°F) if you will finish in oven. Alternatively you can finish on stovetop over very low heat.

On top of the chicken layer, spoon half of the par-cooked rice evenly. Sprinkle half of the reserved fried onions, a few tablespoons of chopped cilantro and mint, and drizzle 1 tbs ghee. Repeat with the remaining rice to form a second rice layer. Sprinkle remaining fried onions, herbs, roasted nuts (if using), and drizzle the saffron-infused milk evenly over the rice. Dot remaining 1 tbs ghee around the top.

Seal the pot with a tight-fitting lid. For extra seal, wrap the lid edge with a damp kitchen towel or aluminum foil to trap steam. If using oven: place the sealed pot on a baking tray and bake for 25–30 minutes. If using stovetop: place the pot on a heavy flat griddle or tawa over lowest heat and cook for 25–30 minutes.

After cooking, let the biriyani rest sealed for 10 minutes. Then remove the seal, gently fluff the rice from the edges working inward to avoid breaking chicken pieces, and transfer to a serving dish or serve directly from the pot.

Top with reserved caramelized onions, fried onions, roasted nuts and an extra drizzle of ghee. Serve with lime wedges and yogurt raita or salad on the side.