Classic Indian Chicken Biryani
Fragrant Indian basmati rice layered with spiced yogurt-marinated chicken, fried onions, herbs, and saffron.
Equipment
- Large Dutch oven
- Large pot
- Mixing bowl
- Fine strainer
- Kitchen towel
Ingredients
Chicken Marinade
- 2 lb bone-in chicken thighs skin removed
- 1 cup plain yogurt
- 6 cloves garlic minced
- 2 tbsp fresh ginger grated
- 2 tbsp biryani masala
- 1 tsp ground turmeric
- 2 tsp kosher salt divided
Rice and Layers
- 2 cups aged basmati rice rinsed and soaked 30 minutes
- 8 cups water for boiling rice
- 3 large yellow onions thinly sliced
- 1/2 cup neutral oil or ghee
- 1 cup mint and cilantro leaves loosely packed
- 1/4 cup warm milk with a pinch of saffron
Instructions
Marinate and Fry:
- Combine the chicken, yogurt, garlic, ginger, biryani masala, turmeric, and half the salt. Refrigerate for at least 1 hour.
- Fry the onions in the oil until deep golden. Drain, reserving 3 tablespoons oil in the Dutch oven.
Par-Cook and Layer:
- Boil the soaked rice in the water with the remaining salt until about 70 percent cooked, 5 to 6 minutes. Drain.
- Spread the chicken and marinade in the Dutch oven. Add half the onions and herbs, then cover with rice. Top with remaining onions, herbs, and saffron milk.
Dum Cook:
- Cover tightly and cook over medium heat for 10 minutes, then low heat for 30 minutes until the chicken is cooked through.
- Rest covered for 10 minutes, then gently lift and serve the layers.
Notes
- Keep the rice firm before layering.
- A heavy pot prevents scorching.
- Do not vigorously stir the finished biryani.
Nutrition
Calories: 680kcalCarbohydrates: 65gProtein: 38gFat: 29gSaturated Fat: 8gCholesterol: 145mgSodium: 980mgFiber: 3gSugar: 7g