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Indian Chicken Biryani
Indian Chicken Biryani
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Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
Experience the culinary magic of homemade Indian biryani with fragrant spices, tender chicken, and aromatic saffron-infused rice, topped with crispy fried onions.
Ingredients:
  • For the chicken:
  • 2 teaspoons ginger garlic paste , divided
  • 1 teaspoon turmeric powder
  • 2 to 3 whole chilis, sliced (jalapeno, serrano or cayenne)
  • 1/4 cup plain whole milk yogurt
  • 1 teaspoon olive oil
  • 1 1/2 pounds bone-in chicken pieces (drumsticks or whole thighs)
  • 1 tablespoon ghee (clarified butter) or unsalted butter
  • 1/3 cup finely chopped red onion (about 1/4 of a large onion)
  • For the rice:
  • 2 cups long grain basmati rice
  • 3 to 4 whole black cardamom pods
  • 3 to 4 whole green cardamom pods
  • 2-inch cinnamon stick
  • 1 teaspoon whole peppercorns
  • 1 to 2 bay leaves
  • Salt to taste
  • For the saffron milk:
  • 1/2 teaspoon saffron threads
  • 1/3 cup milk, cold or room temperature
  • For the fried onions:
  • 1 cup cooking oil
  • 1 cup thinly sliced red onion (about 3/4 of a large onion)
  • To assemble the biryani:
  • 1 teaspoon ghee (clarified butter) or unsalted butter
  • 1/4 cup cilantro, coarsely chopped
  • 1/4 cup mint, coarsely chopped
  • 1/4 cup whole milk plain yogurt
  • 1 1/2 teaspoons garam masala
  • 2 to 3 tablespoons pomegranate arils (seeds)
Instructions:
  • Create a flavorful marinade by mixing 1 teaspoon of ginger garlic paste, turmeric, sliced chilis, yogurt, olive oil, and salt in a bowl. Coat the chicken with the marinade by massaging it well. Refrigerate for at least 30 minutes, up to 1 hour.
  • Prepare the rice by washing it in 2 to 3 batches of water and draining it. In a large pot, combine the rice with salt, whole spices, and plenty of water so the rice can move freely when boiling. Bring it to a vigorous boil. Cook the rice until it's 90% done and slightly firm in the center, as it will finish cooking later. Drain the rice using a sieve, spread it on a baking sheet or large plate to cool, and set aside. Keep the whole spices in the rice; do not discard them.
  • Prepare the saffron milk by gently combining the saffron strands with the milk. Allow it to infuse for 30 minutes or until you are ready to assemble the biryani.
  • For the onions: Heat oil in a wide pan until a strand of onion sizzles loudly when dropped in. Ensure the pan can accommodate all onions without crowding. Have a paper towel-lined plate ready for draining. Carefully fry onions in hot oil for 2 to 3 minutes until brown and crispy. Watch closely to avoid burning. Use a slotted spoon to transfer onions to the prepared plate.
  • Finish the chicken: Heat 1 tablespoon of ghee in a medium pot over medium heat. Stir in 1 teaspoon of ginger garlic paste until fragrant and golden brown. Then, add the red onion and cook until softened and slightly golden, around 3 to 5 minutes. Add the marinated chicken with its marinade, mix well, cover, and simmer for 8 to 10 minutes until the chicken is mostly cooked. It will complete cooking in the oven alongside the biryani components.
  • Preheat the oven to 350ºF.
  • Prepare the biriyani: Start by greasing a 3-quart oval baking dish with 1 teaspoon of ghee. Layer half of the rice evenly at the bottom and gently press down to pack it. Then layer the chicken and sauce on top, followed by cilantro, mint, half of the fried onions, yogurt, and 1/2 teaspoon of garam masala. Add the remaining rice and press gently again. Top with the rest of the fried onions, sprinkle the remaining 1 teaspoon of garam masala, and finally, pour saffron milk evenly over everything.
  • Cover the dish snugly with 2 to 3 layers of aluminum foil before baking in the oven at 350°F for 40 to 50 minutes, until the rice and other ingredients are fully cooked. Use the foil to create steam for perfectly cooked rice; carefully uncover a corner and test doneness by gently pressing rice between your thumb and index finger.
  • Rest the biryani: Allow the dish to cool on a rack while covered for 10 to 15 minutes before uncovering it.
  • Simply mix all the layers together using a fork, then serve alongside a refreshing raita and/or a simple salad. Top it off with some delicious pomegranate arils for a beautiful garnish.

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