Vindu Special Chicken Biryani / Pulao Recipe

Combine and marinate

In a large bowl, whisk together yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, lemon juice and 2 tbs oil. Add chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours. For best flavor marinate overnight.

Soak rice

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

Prepare aromatic water

Bring 3.5 cups water to a boil in a large pot. Add 1 tsp salt, cardamom pods, cloves, peppercorns, cinnamon stick and bay leaves. Reduce to a simmer and keep hot.

Par-cook rice

Add the drained rice to the boiling aromatic water and cook uncovered until rice is about 70–80% done (grain still has slight bite), about 6–8 minutes depending on rice. Drain the rice in a fine sieve and set aside.

Fry onions

Heat 2 tbs ghee and 1 tbs oil in a wide heavy-bottomed pan or Dutch oven over medium heat. Add the thinly sliced onions and cook, stirring frequently, until deep golden brown and caramelized (about 12–15 minutes). Remove two-thirds of the onions and set aside for garnish; leave remaining onions in the pan.

Cook marinated chicken

Increase heat to medium-high. Add marinated chicken to the pan with the remaining onions. Spread evenly and cook without stirring for 3–4 minutes to sear, then stir and cook for another 6–8 minutes until the chicken is mostly cooked and the oil separates. Add chopped tomato, slit green chilies and 2 tbs biryani masala; cook 3–4 minutes until tomatoes soften.

Layer herbs

Reduce heat to low. Sprinkle half of the chopped mint and cilantro over the chicken. Spoon half of the reserved fried onions over herbs.

Add rice layer

Evenly spread the par-cooked drained rice over the chicken and herb layer. Drizzle remaining 1 tbs ghee over the rice. Sprinkle the remaining mint, cilantro and remaining fried onions.

Saffron infusion

Soak saffron strands in warm milk for 5 minutes, then drizzle the saffron milk evenly over the rice. Scatter roasted cashews and raisins (if using) and place lemon slices on top.

Seal and cook (dum)

Cover the pot with a tight-fitting lid or seal with foil and place the lid. Reduce heat to the lowest setting and cook for 20–25 minutes to let flavors meld and rice finish cooking (dum). Alternatively, preheat oven to 160°C (320°F) and bake covered for 20 minutes.

Rest

Turn off heat and let the biryani rest, sealed, for 10 minutes before opening. This helps steam redistribute.

Fluff and garnish

Gently fluff the rice from the edges to mix layers without breaking grains. Transfer to a serving platter or serve straight from the pot. Garnish with remaining fried onions, extra chopped cilantro and mint, a sprinkle of freshly ground black pepper and lemon wedges.

Accompaniments

Serve hot with raita (yogurt cucumber sauce), salan or a simple salad. Serves best within 2 hours of making for texture; refrigerate leftovers promptly.