Chicken Biryani

Fragrant basmati rice layered with spiced chicken, herbs, and warm whole spices, then finished on dum for deep flavor. Rich, aromatic, and perfectly balanced.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 40 minuses
Special Equipment: heavy bottom pot

Ingredients

• 600g boneless chicken thighs

• 3 tbsp oil or ghee

• 2 onions, sliced

• 2 tbsp ginger garlic paste

• 200g yogurt

• 2 tsp Kashmiri chili powder

• 1 tsp turmeric

• 2 tsp coriander powder

• 1 tsp cumin powder

• 1.5 tsp garam masala

• Salt to taste

• Fresh coriander and mint

• Juice of ½ lemon

• 400g basmati rice, soaked 30 minutes

• 2 bay leaves

• 4 cardamom

• 4 cloves

• 1 cinnamon stick

• Salt

• 3 tbsp ghee

• Fried onions

• Mint and coriander

• Saffron milk optional

• Kewra or rose water optional

Directions

1. Heat oil or ghee and fry onions until golden. Add ginger garlic paste and cook briefly, then add all ground spices. Add chicken and yogurt and cook until about 80 percent done, the masala is thick, and oil begins to separate. Finish with fresh herbs and lemon juice.

2. Bring a large pot of water to a boil with whole spices and salt. Add soaked rice and cook until about 70 percent done, then drain.

3. Layer the biryani with chicken masala on the bottom, half the rice, fried onions and herbs, then remaining rice. Top with ghee, saffron milk, kewra or rose water, and more fried onions.

4. Cover tightly and cook on low heat 15 to 20 minutes, placing a tawa or pan underneath if needed. Let rest 10 minutes before opening.

5. Fluff gently from the side and serve.