Biryani

Name: Biryani
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 cups basmati rice, rinsed; 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 1/2 cup plain yogurt; 2 tbsp ginger-garlic paste; 2 yellow onions, sliced; 6 tbsp vegetable oil; 1/2 tsp cumin seeds; 2 bay leaves; 1/2 stick cinnamon sticks; 4 green cardamom pods, crushed; 4 whole cloves; pinch saffron threads; 1/2 cup whole milk; to taste salt; 4 tbsp fresh cilantro, chopped; 4 tbsp fresh mint, chopped

Fragrant Indian rice dish layered with spiced chicken, saffron, and yogurt - an iconic one-pot meal with complex aromatic flavors.

75 minHardServes 4420 cal/serving

AsianDinnerStovetop and OvenStandard

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Ingredients

2 cups basmati rice, rinsed
1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup plain yogurt
2 tbsp ginger-garlic paste
2 yellow onions, sliced
6 tbsp vegetable oil
1/2 tsp cumin seeds
2 bay leaves
1/2 stick cinnamon sticks
4 green cardamom pods, crushed
4 whole cloves
pinch saffron threads
1/2 cup whole milk
to taste salt
4 tbsp fresh cilantro, chopped
4 tbsp fresh mint, chopped

Instructions

1

Preheat oven to 350°F.
2

In a bowl, combine 1.5 lbs cut into bite-sized pieces boneless, skinless chicken thighs, 1/2 cup plain yogurt, 2 tbsp ginger-garlic paste, and salt. Let marinate for 15 minutes.
3

In a large pot, heat 6 tbsp vegetable oil over medium-high heat.
4

Add 1/2 tsp cumin seeds, 2 bay leaves, 1/2 stick cinnamon sticks, 4 crushed green cardamom pods, and 4 whole cloves. Toast for 1 minute until fragrant.
5

Add 2 sliced yellow onions and fry for 6-8 minutes until deep golden brown. Remove half the onions and set aside for garnish.
6

Add marinated chicken to the pot and cook for 5 minutes until sealed.
7

In a separate pot, bring salted water to boil and cook 2 cups rinsed basmati rice until just tender (about 70% cooked). Drain well.
8

Layer half the cooked rice over the chicken.
9

Dissolve pinch saffron threads in warm 1/2 cup whole milk and pour over the rice.
10

Top with remaining rice and reserved fried onions.
11

Cover the pot with foil and then place the lid on top. Transfer to the oven.
12

Bake for 20-25 minutes until the rice is fully cooked and fluffy. Internal chicken temperature should reach 165°F.
13

Remove from oven and let rest for 5 minutes before opening (do not stir).
14

Garnish with 4 tbsp chopped fresh cilantro and 4 tbsp chopped fresh mint.
15

Serve hot.

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Questions

What temperature do I cook Biryani at?

For Biryani, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 25 minutes, in step 12. The target internal temperature is 165 F (about 75 C), given in step 12. A probe thermometer removes the guesswork.

What should Biryani look like when it is ready?

Go by the cues in the method rather than the clock. Step 7: cook until just tender (about 70% cooked). A reading of 165 F on a thermometer settles it.

How long should Biryani marinate?

Step 2 reads: "Let marinate for 15 minutes." Follow the time in step 2. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Is there a substitute for saffron in Biryani?

The entry for Biryani calls for pinch saffron threads. In its place: Nothing reproduces the flavor of saffron. A pinch of turmeric supplies the color only.

Can I use chicken breasts instead of chicken thighs in Biryani?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Biryani uses 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces.

Can I make Biryani dairy-free?

Yes. The dairy in Biryani is 1/2 cup plain yogurt, 1/2 cup whole milk. Swap the yogurt for an unsweetened coconut or soy yogurt; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Serve it with

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Asian Sesame Slaw salad
Steamed Semolina side

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