Authentic Chicken Biryani
Prep Time
2 hours 30 minutes
Calories
750 kcal (est.)
Difficulty
Hard
Ingredients
- 500g bone-in chicken pieces
- 2 cups Basmati rice
- 1 cup plain yogurt
- 2 large onions, thinly sliced
- 2 tbsp ginger-garlic paste
- 2 green chilies, slit
- 1/2 cup chopped fresh mint leaves
- 1/2 cup chopped fresh cilantro
- 1/4 cup ghee or oil
- 2 cinnamon sticks
- 4-5 green cardamom pods
- 4-5 cloves
- 1 bay leaf
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1.5 tsp coriander powder
- 1 tsp garam masala
- Salt to taste
- Few strands of saffron, soaked in 1/4 cup warm milk
- 1/4 cup fried cashews (optional, for garnish)
Instructions
- Marinate the chicken: In a large bowl, combine chicken, yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, garam masala, salt, and half of the chopped mint and cilantro. Mix well and refrigerate for at least 1 hour, or preferably 4-6 hours.
- Prepare fried onions: Heat ghee or oil in a heavy-bottomed pan. Add thinly sliced onions and fry on medium-low heat until golden brown and crispy. Remove half of the fried onions and set aside for garnish.
- Cook the chicken curry: To the same pan with remaining fried onions and oil, add cinnamon sticks, cardamom pods, cloves, bay leaf, and cumin seeds. Sauté for 30 seconds until fragrant. Add the marinated chicken and green chilies. Cook on medium-high heat, stirring occasionally, until the chicken is seared and the yogurt gravy thickens, about 15-20 minutes. The chicken should be about 70-80% cooked.
- Par-boil the rice: Wash Basmati rice thoroughly and soak for 30 minutes. In a large pot, bring plenty of water to a rolling boil. Add salt and a few drops of oil. Drain the soaked rice and add it to the boiling water. Cook for 5-7 minutes until the rice is about 70% cooked (the grains should still have a bite but be pliable). Drain immediately.
- Layer the biryani: In a large, heavy-bottomed pot (preferably a Dutch oven or a deep pan with a tight-fitting lid), spread half of the par-boiled rice as the first layer. Top with the cooked chicken curry, spreading it evenly. Sprinkle with the remaining chopped mint, cilantro, and the reserved fried onions. Drizzle with the saffron milk. Create another layer with the remaining par-boiled rice. If desired, you can add a few more fried onions or mint leaves on top.
- Dum cook: Cover the pot with a tight-fitting lid. To create a seal, you can use dough around the rim of the lid. Cook on low heat for 20-25 minutes. This 'dum' cooking allows the flavors to meld and the rice to finish cooking in the steam.
- Rest and serve: Once cooked, turn off the heat and let the biryani rest, covered, for 10-15 minutes. Gently fluff the biryani with a fork, mixing the layers. Garnish with fried cashews (if using) and serve hot with raita.