Chicken Biryani Recipe

Prepare and marinate chicken

In a large bowl combine yogurt, ginger paste, garlic paste, slit green chilies, red chili powder, turmeric, ground coriander, garam masala, 1.5 tsp salt, lemon juice, chopped cilantro and mint. Add chicken pieces and thoroughly coat. Cover and refrigerate for at least 1 hour, preferably 3–6 hours or overnight for best flavor.

Rinse and soak rice

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

Parboil rice with whole spices

In a large pot bring 3.25 cups water to a boil. Add 1 tsp salt, cardamom pods (crush slightly), cloves, bay leaves, and cinnamon. Add drained rice and boil uncovered on high for 6–7 minutes until rice is about 70% cooked (grains still have a slight bite). Drain rice in a colander and set aside.

Brown the onions

Heat 2 tbs oil and 1 tbs ghee in a heavy-bottomed wide pan or Dutch oven over medium heat. Add thinly sliced onions and cook, stirring frequently, until deep golden brown and caramelized, 12–15 minutes. Remove half the onions and set aside for layering (these are the fried onions).

Cook chicken

To the pan with remaining onions, add remaining 1 tbs oil. Add marinated chicken pieces (drain any excess marinade into the pan as well). Sear on medium-high heat for 4–5 minutes until exterior changes color. Add chopped tomato and 1/2 cup water or chicken stock, reduce heat to medium-low, cover, and simmer for 12–15 minutes until chicken is nearly cooked through and sauce thickens. Taste and adjust salt as needed.

Prepare saffron milk

While chicken cooks, warm 3 tbs milk (do not boil) and add saffron threads to steep for 5–10 minutes until milk turns golden and fragrant.

Assemble biryani layers

Remove lid from the chicken pan. Reduce heat to lowest. Spread half of the parboiled rice evenly over the chicken. Sprinkle half of the reserved fried onions, half of the chopped cilantro and mint over the rice. Drizzle half of the saffron milk and a little melted ghee (about 1 tbs) over the rice. Add remaining parboiled rice as the final layer and top with remaining fried onions, cilantro, mint, and the remaining saffron milk. Dot with any remaining ghee or a little oil.

Seal and cook (dum)

Cover the pot with a tight-fitting lid. To ensure a tight seal, tuck a clean kitchen towel between lid and pot or seal with dough if desired. Cook on lowest heat for 25–30 minutes to allow flavors to meld and rice to finish cooking (dum). Alternatively, place the heavy pan on a preheated griddle or tawa over medium heat and then reduce heat to low and place the pot on top for indirect heat for 25–30 minutes.

Rest and fluff

Turn off heat and let biryani rest, covered, for 10 minutes. Remove lid, gently fluff the rice with a fork to mix layers without breaking grains.

Transfer biryani to a large serving dish or serve straight from the pot. Garnish with remaining fried onions, chopped cilantro and mint, and lemon wedges. Serve hot with raita, salad, or pickles as desired.