Indian · Free recipe
Chicken Biryani
Fragrant basmati rice layered with spiced marinated chicken and slow-steamed so every grain is perfumed with saffron, whole spices, and fried onions. This is the showstopper worth every step.
Step 1
In a large bowl, mix the chicken with the yogurt, ginger-garlic paste, chili powder, turmeric, biryani masala, and 1.5 teaspoons salt. Cover and marinate at least 1 hour, or overnight in the fridge.
Step 2
Fry the onions: heat 1/2 inch of oil in a skillet over medium heat and fry the sliced onions in batches, stirring, for 10 to 12 minutes until deep golden brown and crisp. Drain on paper towels. These fried onions (birista) are key to biryani flavor.
Step 3
Rinse the basmati rice in a bowl under cold water, swishing and draining, until the water runs clear (about 4 changes). Soak the rice in fresh water for 20 minutes, then drain.
Step 4
In a large heavy pot (6 quart), heat the 1/2 cup oil over medium heat. Add the cardamom, cinnamon, cloves, and bay leaves and fry 30 seconds.
Step 5
Add the marinated chicken with all its marinade. Cook over medium heat for 12 minutes, stirring occasionally, until the chicken is about 70 percent cooked and the sauce has thickened. Stir in half the fried onions and half the cilantro-mint. Turn off the heat and spread the chicken evenly across the bottom.
Step 6
Meanwhile, bring a large pot with 10 cups water and 1 tablespoon salt to a rolling boil. Add the drained rice and boil for exactly 5 to 6 minutes until the grains are about 70 percent cooked (a grain should bend but still have a firm center when pressed). Drain immediately.
Step 7
Gently spread the parboiled rice in an even layer over the chicken in the heavy pot. Do not stir.
Step 8
Scatter the remaining fried onions and remaining cilantro-mint over the rice. Drizzle the saffron milk and the ghee evenly across the top.
Step 9
Cover the pot with a tight lid. If the lid is loose, lay a sheet of foil under it to trap the steam.
Step 10
Cook on the lowest heat for 20 to 25 minutes (this steaming is called dum). If your stove runs hot, set the pot on a flat griddle or heat diffuser to prevent the bottom from burning.
Step 11
Turn off the heat and let the pot rest, still covered, for 10 minutes. Do not lift the lid during this time.
Step 12
Open the lid and gently lift and fold the rice and chicken together from the sides with a flat spoon, keeping the grains intact. Check that the chicken is cooked through (165F, no pink at the bone). Serve hot with a bowl of cooling yogurt raita.
Tips from the test kitchen
- The two most common mistakes are overcooking the rice before layering and using too high a flame for the dum; keep both gentle.
- A heavy-bottomed pot and the lowest possible heat prevent a scorched bottom layer.
