Ingredients
- Chicken pieces (bone-in, skinless): 1 kg
- Basmati rice: 750g (soaked for 30 minutes)
- Onions: 3 large, thinly sliced
- Tomatoes: 2 large, chopped
- Ginger-garlic paste: 2 tablespoons
- Green chilies: 4-6, slit
- Yogurt: 1 cup
- Biryani masala: 3-4 tablespoons
- Saffron strands: 1/4 teaspoon (soaked in 2 tablespoons of warm milk)
Instructions
- Step 1: Marinate the chicken: In a large bowl, combine the chicken with ginger-garlic paste, yogurt, biryani masala, and salt to taste. Mix well and let it marinate for at least 2 hours (or overnight in the refrigerator).
- Step 2: Fry the onions: Heat oil in a large, heavy-bottomed pot or Dutch oven. Fry the sliced onions until golden brown and crispy. Remove half of the fried onions and set aside for garnish.
- Step 3: Cook the chicken: In the same pot, add the marinated chicken. Cook on medium-high heat, stirring occasionally, until the chicken is browned and the yogurt has reduced. Add the chopped tomatoes and green chilies. Cook until the tomatoes are softened and the oil starts to separate.
- Step 4: Parboil the rice: In a separate pot, bring water to a boil with salt and a few whole spices (like bay leaf, cardamom, cloves). Add the soaked rice and parboil it until it's about 70% cooked. Drain the rice and set aside.
- Step 5: Layer and assemble: Layer half of the parboiled rice over the chicken. Sprinkle with some saffron milk and fried onions. Add the remaining rice, saffron milk, and fried onions on top. Drizzle with a little ghee (clarified butter).
- Step 6: Dum cooking: Cover the pot tightly with a lid. You can seal the edges with dough or use a heavy object to weigh it down. Cook on low heat (dum) for 25-30 minutes. Remove from heat and let it rest for 10 minutes before opening. Serve hot with raita.
Notes
- For longer storage, portion the biryani into airtight containers after it has cooled completely and freeze for up to 2 months.
- Reheat biryani gently in a microwave with a splash of water or stock to prevent it from drying out.
- Serve your biryani with a cooling cucumber raita and a side of papadums for a complete and delightful Indian feast.
- Chef's tip: Don't skip the overnight marination; it allows the chicken to fully absorb the flavors and become incredibly tender during cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American