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Chicken Biryani Recipe

Name: Spice Fusion Takeaways Chicken Biryani Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1.5 kg bone-in chicken pieces (thighs/drumsticks) or boneless, cut into large chunks; 1 cup plain yogurt (full-fat); 3 tbsp ginger-garlic paste; 1 tsp red chili powder; 0.5 tsp turmeric powder; 1 tsp ground coriander; 1 tsp garam masala; 1.5 tsp salt; 2 tbsp lemon juice; 2 tbsp vegetable oil or ghee; 0.5 cup fresh cilantro, chopped; 0.25 cup fresh mint leaves, chopped; 2 units green chilies, slit (optional); 500 g basmati rice; 1.8 l water (for par-cooking rice); 2 units bay leaves; 6 units green cardamom pods; 4 units whole cloves; 6 units black peppercorns; 1 stick cinnamon stick; 1.5 tsp salt (for rice water); 3 units onions, thinly sliced; 4 tbsp vegetable oil; 2 tbsp ghee; 1 unit tomato, chopped (optional); 0.5 tsp saffron strands; 3 tbsp warm milk; 0.5 cup fried onions (store-bought or homemade); 2 tbsp roasted cashews; 2 tbsp raisins (optional)

Inspired by Spice Fusion Takeaway

Time2h 30m

Serves6

Make Chicken Biryani Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinated Chicken

3 1/3 lb (1.5 kg) bone-in chicken pieces (thighs/drumsticks) or boneless, cut into large chunks

1 cup plain yogurt (full-fat)

3 tbsp ginger-garlic paste

1 tsp red chili powder

1/2 tsp turmeric powder

1 tsp Ground coriander

1 tsp Garam masala

1 1/2 tsp Celtic sea salt

2 tbsp ReaLemon lemon juice

2 tbsp vegetable oil or ghee

1/2 cup Fresh cilantro, chopped

1/4 cup fresh mint leaves, chopped

2 units green chilies, slit (optional)

Rice and Aromatics

1 1/8 lb (500 g) basmati rice

7 5/8 cup (1.8 l) water (for par-cooking rice)

2 units bay leaves

6 units green cardamom pods

4 units whole cloves

6 units black peppercorns

1 stick cinnamon stick

1 1/2 tsp salt (for rice water)

Biryani Base & Layering

3 units onions, thinly sliced

4 tbsp Tuscany sunflower oil

2 tbsp ghee

1 unit tomato, chopped (optional)

1/2 tsp saffron strands

3 tbsp warm milk

1/2 cup fried onions (store-bought or homemade)

2 tbsp roasted cashews

2 tbsp raisins (optional)

Method

Marinated Chicken

Prepare marinade

In a large bowl combine yogurt, ginger-garlic paste, red chili powder, turmeric, ground coriander, garam masala, salt, lemon juice and oil or ghee. Whisk to a smooth marinade.

Marinate chicken

Add the chicken pieces to the marinade and massage so each piece is coated. Add chopped cilantro, mint and slit green chilies. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor.

Rice and Aromatics

Rinse and soak rice

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

Par-cook rice

Bring 1.8 liters of water to a rolling boil in a large pot. Add bay leaves, cardamom, cloves, peppercorns, cinnamon stick and 1.5 tsp salt. Add the drained rice and cook uncovered, stirring occasionally, until rice is about 70% cooked (grains should still have a slight bite), about 6–8 minutes depending on rice age. Drain the rice in a colander and set aside.

Biryani Base & Layering

Caramelize onions

Heat 3 tbsp oil and 1 tbsp ghee in a wide heavy-bottomed pot (or Dutch oven) over medium heat. Add the thinly sliced onions and a pinch of salt. Fry, stirring often, until deep golden brown and caramelized, about 18–22 minutes. Remove half the onions and set aside for garnish.

Cook marinated chicken

Increase heat to medium-high, add remaining 1 tbsp ghee and 1 tbsp oil if needed, then add the marinated chicken (including all marinade). Sear the chicken for 4–6 minutes without stirring to get some color, then stir and cook another 6–8 minutes until the chicken is mostly cooked and oil begins to separate. If using the optional chopped tomato, add it now and simmer 3–4 minutes. Adjust seasoning to taste.

Assemble layers

Turn the heat to low. Sprinkle half of the chopped cilantro and mint over the chicken. Layer the par-cooked rice evenly on top of the chicken. Dissolve saffron in warm milk and drizzle over the rice in small pools. Scatter the reserved caramelized onions, fried onions, roasted cashews and raisins evenly over the rice. Optionally sprinkle a little extra garam masala or a few drops of lemon juice.

Dum (steam) cook biryani

Seal the pot to trap steam: cover the pot with a tight-fitting lid or place a sheet of aluminum foil directly over the rice then the lid. Place a heavy skillet over low heat and put the sealed pot on top (or use a heat diffuser) to create gentle bottom heat. Cook on the lowest possible heat for 25–30 minutes to finish cooking the rice and allow flavors to meld. Alternatively bake at 150°C (300°F) for 20–25 minutes.

Rest and serve

Turn off heat and let the biryani rest sealed for 10 minutes. Carefully remove lid, fluff the rice gently with a fork to mix layers slightly without breaking grains. Serve hot garnished with the reserved caramelized onions and extra chopped cilantro and mint. Accompany with raita or a simple salad.