Chicken Biryani Recipe

Marinate chicken

In a large bowl combine 1 cup yogurt, 2 tbs ginger-garlic paste, 1 tsp red chili powder, 1 tsp turmeric, 1 tsp garam masala, 1.5 tsp salt, 2 tbs lime juice and 2 tbs oil. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor.

Rinse and soak rice

Rinse 500 g basmati rice under cold water until the water runs almost clear to remove surface starch. Soak the rice in cold water for 30 minutes, then drain.

Boil water for par-cooking rice

Bring 1.6 L water to a rolling boil in a large pot. Add 1.5 tbs salt, 6 cardamom pods, 6 cloves, 1 cinnamon stick, 8 peppercorns and 2 bay leaves. Stir once and bring back to a boil.

Par-cook rice

Add the drained rice to the boiling, spiced water. Cook uncovered, stirring gently, until the rice is about 70–80% cooked (grains still have a slight bite) — usually 6–8 minutes depending on rice. Drain the rice in a fine sieve and set aside to remove excess moisture.

Fry onions

Heat 4 tbs ghee or oil in a heavy-bottomed pot over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until deep golden-brown and caramelized, about 18–22 minutes. Remove half of the fried onions and set aside for layering and garnish.

Cook base with spices

To the remaining onions in the pot add 1 tbs ginger-garlic paste and sauté 1–2 minutes until raw smell fades. Add 2 slit green chilies, 1 cup chopped tomato, 1 tsp red chili powder, 1 tsp coriander powder and 1/2 tsp salt. Cook until tomatoes break down and oil begins to separate, about 6–8 minutes.

Add marinated chicken

Add the marinated chicken (and any accumulated marinade) to the pot. Increase heat to medium-high and sear the chicken 4–5 minutes on each side until lightly browned. Reduce heat to medium-low, cover and simmer for 12–15 minutes until the chicken is mostly cooked through (it will finish cooking during dum). If there is excess liquid, simmer uncovered briefly to reduce, leaving a moist but not soupy base.

Prepare saffron

Warm 3 tbs milk and add 1 tsp saffron threads. Let steep for 5–10 minutes to release color and aroma.

Layer rice and chicken

Remove pot from heat. Evenly spread half of the drained par-cooked rice over the chicken. Sprinkle half of the chopped cilantro and mint, and some of the reserved fried onions. Drizzle half of the saffron-infused milk and 1/2 tbs oil or ghee over the rice. Layer the remaining rice on top and repeat with the remaining herbs, fried onions, saffron milk and 1/2 tbs oil or ghee. Sprinkle 1 tbs lemon juice over the top layer.

Seal and cook (dum)

Cover the pot with a tight-fitting lid. For an extra-sealed dum, place a sheet of aluminum foil over the pot before the lid or press dough around the rim. Cook on very low heat for 25–30 minutes to allow steam to finish cooking the rice and chicken and for flavors to meld. Alternatively, heat a griddle/tava over medium, place the pot on the griddle and cook on the lowest setting for 25–30 minutes.

Rest and fluff

Turn off the heat and let the biryani rest, sealed, for 10 minutes. Remove lid, gently fluff the rice with a fork to mix layers without breaking grains. Garnish with reserved fried onions and remaining cilantro/mint.

In a small bowl combine 1 cup plain yogurt, 1/2 cup grated and drained cucumber, 2 tbs chopped cilantro, 1/2 tsp roasted cumin powder, 1/2 tsp salt and 1/4 tsp black pepper. Mix until smooth and chill until serving.