Chicken Biryani
Layers of spiced chicken and fragrant basmati rice, cooked together with saffron and fried onions.
Serves 6
Prep 40 min
Cook 1 hr
Ingredients
- 2 cups basmati rice, soaked 30 minutes
- 2 lb bone-in chicken thighs
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 2 teaspoons chili powder
- 2 teaspoons salt, divided
- 3 tablespoons ghee or oil
- 3 onions, sliced thin
- 1/2 cup chopped mint and cilantro
- 4 cardamom pods
- 1 cinnamon stick
- 1/4 teaspoon saffron soaked in 1/4 cup warm milk
Steps
Step 1. Mix the chicken with the yogurt, ginger-garlic paste, garam masala, turmeric, chili powder, and 1 teaspoon of salt. Marinate 1 hour.
Step 2. Fry the onions in the ghee for 20 minutes until deep brown and crisp. Save half for the top.
Step 3. Boil the rice with the cardamom, cinnamon, and 1 teaspoon of salt in plenty of water until 70% cooked, about 5 minutes. Drain.
Step 4. Spread the chicken and half the onions in a heavy pot. Cover with half the herbs and the rice. Drizzle with the saffron milk and add the remaining onions and herbs.
Step 5. Cover tightly and cook on the lowest heat for 40 minutes, until the chicken is cooked through (165°F) and the rice is tender. Rest 10 minutes and fluff gently.
Where this recipe comes from
Yoribang Indian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Indian dishes. Spices like garam masala, cumin, coriander, and turmeric are sold in most supermarkets. Ghee, paneer, basmati rice, and lentils are at Indian grocery stores. Start with less chili, since heat varies a lot by brand.