Fragrant long-grain basmati layered with spiced chicken — the definitive celebration rice dish.
Ingredients
1 kg chicken, bone-in pieces
3 cups basmati rice, soaked
3 onions, thinly sliced and fried crispy
1 cup yogurt
2 tomatoes
2 tbsp ginger-garlic paste
2 tsp biryani masala
Whole spices: bay leaf, cardamom, cloves, star anise, mace
1/2 cup mint leaves
Saffron soaked in warm milk
4 tbsp ghee
Salt
Method
About Chicken Biryani: Biryani is a layered rice dish cooked with marinated meat and whole spices. It uses a technique called dum cooking where the pot is sealed and the food cooks in its own steam. This recipe uses the easier absorption method suitable for beginners.
Wash and soak the rice: Take 2 cups basmati rice (long grain fragrant rice). Wash in cold water 4-5 times until the water runs clear — this removes excess starch. Soak in cold water for 30 minutes. Soaking makes the grains cook evenly and stay separate.
Marinate the chicken: Take 750g chicken pieces with bone (bone-in chicken gives more flavour). Make deep cuts on each piece with a knife so the marinade penetrates. Mix together 1 cup thick yogurt, 1.5 tbsp ginger garlic paste, 1 tsp red chilli powder, 1 tsp biryani masala powder, half tsp turmeric, 1 tbsp lemon juice, 2 tbsp oil and salt. Coat chicken thoroughly. Marinate for minimum 2 hours or overnight in the refrigerator.
Fry the onions: This is the most important step. Slice 3 large onions very thinly. Heat generous oil in a wide pan — enough to shallow fry. Fry onions on medium heat for 20-25 minutes, stirring regularly, until they turn deep golden brown and crispy. These are called birista or fried onions. Drain on paper towel. They should be crispy when cooled. Divide into two portions.
Cook the chicken: In the same pan with remaining oil add the marinated chicken. Cook on high heat for 5 minutes to sear. Add half the fried onions, 2 bay leaves, 3 green cardamoms, 2 cloves and a small cinnamon stick. Add half cup water, cover and cook on medium heat for 20 minutes until chicken is 80% cooked.
Par-cook the rice: Bring a large pot of water to boil with 2 bay leaves, 3 green cardamoms, 2 cloves, 1 cinnamon stick, 1 star anise and generous salt — the water should taste as salty as the sea. Add the soaked and drained rice. Cook for exactly 7 minutes — the rice should be 70% cooked, still firm in the centre. Drain immediately.
Layer the biryani: In a heavy-bottomed pot spread the cooked chicken as the bottom layer. Spread the par-cooked rice evenly on top. Dissolve a pinch of saffron in 3 tbsp warm milk and drizzle over the rice. Add the remaining fried onions, fresh mint leaves, coriander leaves and small knobs of butter on top.
Dum cooking: Cover the pot tightly with a lid. If your lid does not seal well place a piece of aluminium foil between the pot and lid. Cook on high heat for 3 minutes then reduce to the absolute lowest heat for 20 minutes. This is dum — the rice and chicken cook together in trapped steam.
Rest and serve: Turn off heat and do not open for 10 minutes. This resting is important. When you open the pot gently mix from the bottom using a flat spatula or large spoon, being careful not to break the rice.
Serve: Serve hot with raita (yogurt with chopped cucumber and onion) and a boiled egg on the side. The biryani should have beautifully separated grains, fragrant with spices, with some white and some golden saffron-coloured rice.