Chicken Biryani
A showstopping South Asian one-pot rice dish where spiced, marinated chicken and fragrant basmati rice are layered and slow-cooked together by the dum method, infusing every grain with saffron, warm spices, and caramelized onion.
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Ingredients
- 3 lbs bone-in, skin-on chicken pieces, scored
- 2 cups basmati rice, soaked 30 min
- 1/2 cup plain whole-milk yogurt
- 2 yellow onion, thinly sliced
- 6 garlic cloves, minced
- 2 tsp fresh ginger, grated
- 1/4 tsp saffron threads, soaked in warm milk
- 3 tbsp whole milk (for saffron), warm
- 4 tbsp ghee or clarified butter
- 1 set whole spices (2 bay leaves, 4 cloves, 2 cardamom, 1-in cinnamon)
- 2 tsp biryani masala or garam masala
- 1 tsp Kashmiri chili powder or mild paprika
- 2 tsp salt
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro, chopped
Instructions
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1
Marinate 3 lbs scored bone-in, skin-on chicken pieces in 1/2 cup plain whole-milk yogurt, 6 minced garlic cloves, 2 tsp grated fresh ginger, 2 tsp biryani masala or garam masala, 1 tsp Kashmiri chili powder or mild paprika, and 1 tsp of 2 tsp salt. Refrigerate for at least 1 hour, or overnight.
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2
Steep 1/4 tsp saffron threads in 3 tbsp warm whole milk (for saffron) for 15 minutes.
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3
In a large heavy-bottomed pot with a tight lid, melt 2 tbsp of 4 tbsp ghee or clarified butter over medium heat. Add 2 thinly sliced yellow onion and cook, stirring often, for 15-18 minutes until deep golden brown and crispy. Remove half the onions and set aside for garnish.
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4
Increase heat to medium-high. Add 1 set whole spices (2 bay leaves, 4 cloves, 2 cardamom, 1-in cinnamon) to the pot and sizzle for 30 seconds. Add marinated chicken pieces in a single layer. Sear for 4-5 minutes per side until browned.
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5
While chicken sears, par-cook 2 cups soaked 30 min basmati rice: bring a large pot of generously salted water to a boil, add the drained rice, and cook for 6 minutes. Drain immediately - the rice should be about 70% cooked.
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6
Spread the par-cooked rice over the chicken in an even layer. Drizzle the saffron milk over the rice. Scatter 1/4 cup fresh mint leaves and 1/4 cup chopped fresh cilantro on top. Drizzle with remaining 4 tbsp ghee or clarified butter.
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7
Cover the pot tightly (seal the lid with foil if it is not tight-fitting). Cook over low heat for 20-25 minutes (dum cooking). The steam will finish cooking the rice and chicken together.
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8
Remove from heat and let rest, covered, for 10 minutes. Uncover and check that chicken pieces reach an internal temperature of 165°F (74°C). Fluff the rice gently with a fork.
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9
Serve topped with the reserved crispy onion.
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