📝 About This Recipe
Embark on a culinary journey to the royal kitchens of India with this aromatic and deeply flavorful Chicken Biryani. This masterpiece features succulent chicken marinated in a spiced yogurt blend, layered with fragrant, long-grain basmati rice and infused with saffron and caramelized onions. It is a celebratory one-pot meal that perfectly balances heat, acidity, and floral notes for an unforgettable dining experience.
🥗 Ingredients
The Chicken Marinade
- 2 lbs Chicken thighs and drumsticks (bone-in, skinless, cut into large pieces)
- 1 cup Greek yogurt (plain and full fat)
- 2 tablespoons Ginger-garlic paste (freshly ground preferred)
- 1 tablespoon Kashmiri red chili powder (provides vibrant color and mild heat)
- 1 teaspoon Garam masala (high quality or homemade)
- 1/2 teaspoon Turmeric powder
- 1.5 teaspoons Salt (adjust to taste)
The Fragrant Rice
- 3 cups Basmati rice (aged, long-grain variety)
- 4 pieces Green cardamom pods (slightly crushed)
- 4 pieces Cloves
- 1 inch Cinnamon stick
- 1 piece Bay leaf (dried)
Layering and Aromatics
- 2 large Red onions (thinly sliced and fried until golden brown (Birista))
- 4 tablespoons Ghee (melted)
- 1/2 cup Fresh mint leaves (roughly chopped)
- 1/2 cup Fresh cilantro (finely chopped)
- 1 pinch Saffron strands (soaked in 2 tbsp warm milk)
👨🍳 Instructions
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1
In a large mixing bowl, combine the chicken pieces with yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, and salt. Massage the marinade into the meat and let it rest for at least 30 minutes, or ideally overnight in the refrigerator.
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2
Thoroughly rinse the basmati rice under cold water until the water runs clear. Soak the rice in fresh water for 30 minutes to ensure long, fluffy grains.
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3
In a wide pan, heat 3-4 tablespoons of oil and fry the sliced onions over medium heat until they are deep golden brown and crispy. Drain on paper towels and set aside.
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4
Bring a large pot of water to a boil. Add the cardamom, cloves, cinnamon, bay leaf, and a generous pinch of salt. The water should taste salty like the sea.
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5
Add the soaked rice to the boiling water. Cook for exactly 5-7 minutes until the rice is 70% cooked (the grain should break when pressed but still have a firm core). Drain immediately.
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6
In a heavy-bottomed pot (Dutch oven or handi), add the marinated chicken in a single layer at the bottom. Sprinkle half of the fried onions over the chicken.
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7
Layer the par-boiled rice evenly over the chicken. Do not press the rice down; keep it light and airy.
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8
Top the rice with the remaining fried onions, chopped mint, cilantro, and the saffron-infused milk. Drizzle the melted ghee over the top to provide richness and prevent sticking.
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9
Seal the pot tightly. Use a piece of aluminum foil over the top before placing the lid to create a 'Dum' (steam) environment. If using a traditional pot, you can use a dough seal.
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10
Cook on high heat for 5 minutes, then reduce the heat to the lowest setting. Place the pot on a tawa (flat griddle) if your stove runs hot to prevent the bottom from burning.
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11
Simmer on low for 25-30 minutes. Turn off the heat and let the biryani rest, undisturbed, for another 15 minutes.
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12
Gently fluff the rice with a fork, bringing some of the chicken and masala from the bottom to the top. Serve steaming hot.
💡 Chef's Tips
Always use aged Basmati rice for the best texture and aroma; look for 'extra long grain' on the label. Do not skip the resting time after cooking; this allows the moisture to redistribute and ensures the rice doesn't break. If you don't have saffron, a tiny pinch of yellow food coloring or turmeric in milk can provide the color, though not the flavor. To avoid burning the bottom, ensure your pot is heavy-bottomed or use a heat diffuser/griddle underneath. For an extra smoky flavor, you can perform the 'Dhungar' method by placing a hot coal in a small bowl inside the pot and drizzling it with ghee before sealing.
🍽️ Serving Suggestions
Serve with a cooling Cucumber Raita (yogurt dip) to balance the spices. Pair with a side of Mirchi Ka Salan (spicy peanut and green chili curry). Offer a fresh salad of sliced red onions, lemons, and green chilies. Enjoy with a glass of sweet Mango Lassi or salty Chaas. A side of roasted papadums adds a delightful crunch to the meal.