Chicken Biriyani Recipe

Mix marinade

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

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

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

Bring 6 cups water to a rolling boil in a large pot. Add 1 tsp salt, bay leaves, cardamom, cloves, peppercorns and cinnamon stick.

Add the soaked, drained rice and cook uncovered until rice is about 70% done (grains still have a small white center) — about 6–8 minutes depending on rice age. Stir gently to prevent sticking.

Drain the parboiled rice in a colander and set aside. Remove and discard whole spices if desired.

Heat 3 tbsp ghee/oil in a heavy-bottomed wide pot or Dutch oven over medium heat.

Add the sliced onions and a pinch of salt. Fry, stirring frequently, until they turn golden brown and caramelized — about 12–15 minutes. Remove half the onions and reserve for layering and garnish.

Add slit green chilies to the pot and briefly sauté for 30 seconds. Add the additional 1 tbsp ginger-garlic paste and sauté until raw smell disappears — about 1 minute.

Stir in chopped tomato, ground cumin, additional red chili powder and 1/2 tsp salt. Cook until tomatoes break down and oil separates from the mixture — about 5–7 minutes.

Add the marinated chicken (and any accumulated marinade) to the pot. Increase heat to medium-high, sear the chicken for 3–4 minutes per side to color slightly.

Reduce heat to medium-low, cover the pot and simmer until the chicken is nearly cooked through — about 12–15 minutes for bone-in pieces (less for boneless). There should be some gravy but not excess liquid; simmer uncovered a few minutes if needed to reduce.

Stir in chopped cilantro and mint leaves; adjust seasoning to taste.

Preheat the oven to 150°C (300°F) if you plan to finish in the oven. Alternatively prepare for stovetop dum (sealed slow steam).

Crush the saffron strands and bloom them in 3 tbsp warm milk for 5 minutes.

On top of the chicken base in the heavy pot, evenly spread half of the parboiled rice in a layer. Sprinkle half of the reserved fried onions, half of the saffron-milk, and a tablespoon of ghee. Repeat with the remaining rice to form a second layer. Top with remaining fried onions, any extra cilantro/mint, remaining saffron-milk and drizzle 1 tbsp ghee. Tuck lemon wedges around the sides.

Seal the pot: if using a tight-fitting lid, place a clean kitchen towel over the pot and then secure the lid (towel should not touch heat). For extra seal, seal edges with dough or use foil.

Cook on very low heat on the stovetop (use a heat diffuser or a thick tawa under the pot) for 25–30 minutes (dum). Or transfer the sealed pot to the preheated oven and bake for 20–25 minutes until rice is fully cooked and flavors meld.

Turn off heat and let biryani rest, still sealed, for 10 minutes before opening to allow steam to settle.

Gently fluff the rice with a wide spatula from the edges, taking care not to break grains and ensuring chicken pieces stay intact.

Serve hot with cooled raita, salad or pickles. Garnish with extra fried onions, chopped cilantro, and lemon wedges. Drizzle additional ghee to taste if desired.