Chicken Biryani Recipe
Chicken Biryani that's easier to make than you might think! This recipe tackles many common pitfalls, ensuring tender, juicy, marinated chicken and aromatic, fluffy basmati rice boasting an irresistible depth of flavor without overpowering your palate. So, follow along for tips, tricks, and step-by-step photos to bring restaurant-quality results to your kitchen!
Servings 8 servings
Ingredients
Marinade:
- 1 3/4 lbs (28 oz) bone-in chicken thighs, skin removed (may use some drumsticks)
- 1/2 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon neutral oil
- 1½ tablespoons freshly grated ginger
- 1½ tablespoons minced garlic
- 1 TB EACH paprika (regular/NOT smoked), garam marsala
- 1½ tsps EACH salt, ground coriander, ground cumin
- 1/2 tsp EACH ground turmeric, cayenne pepper
Par Boiled Rice:
- 8 cloves
- 4 green cardamon pods
- 1 star anise
- 1/2 teaspoon cumin seeds
- 1 3-inch cinnamon stick
- 2 cups uncooked long-grain basmati rice
- 1½ tablespoons salt (table salt)
- 4 dried bay leaves
Crispy Onions
- 2 yellow onions, halved, thinly sliced
- 1/2 cup high smoke point oil (avocado, canola, or vegetable)
- 4 tablespoons ghee (or sub unsalted butter)
Saffron:
- 1 teaspoon saffron threads, loosely packed
- 2 tablespoons warm milk
Layering
- 1/4 cup chopped cilantro (measure after chopping)
- 2 tablespoons chopped mint leaves (measure after chopping)
- 1/3 cup ghee (or sub unsalted butter), melted
Garnish:
- Crispy onions (above)
- Chopped cilantro
- Raita or Yogurt for serving- A MUST!
Instructions
- Note: This recipe uses two large pots to speed up the process. If you don't have two large pots, cook the rice first, then the onions and chicken.
- Marinate Chicken: Mix the Marinade ingredients (except for the chicken) in a large bowl. Add the chicken and turn it to coat. Marinate in the refrigerator for 2-24 hours. Bring to room temperature for 30 minutes before cooking.
- Rinse Rice: Rinse the rice until the water mostly runs clear, then soak it in a bowl of water for 30 minutes. Drain after 30 minutes in a fine mesh sieve. Meanwhile, make the onions. You can boil the water for the rice while the onions are finishing.
- Crispy Onions: While the rice is soaking, heat a large Dutch oven over medium heat with the oil and ghee. Add the onions and shallow fry, stirring often so they cook evenly, until golden brown and beginning to crisp up, about 20 minutes. Take care not to overcook; they can quickly become burnt and bitter, especially towards the end. Transfer to paper towels to drain, but don’t wipe out the pan; set aside. The oil will be used for the chicken.
- Toast Spices: Heat a separate large stock pot or Dutch oven over medium-high heat (whatever pot you’re going to cook the rice in). Add the whole spices except for the bay leaves (cloves, star anise, cardamom pods, cumin seeds, cinnamon sticks) and toast for 1-2 minutes, until fragrant.
- Par-Boil Rice: Add about 7 cups of water to the toasted spices. Bring to a roaring boil, then add the salt and bay leaves. Add the drained rice and return to a roaring boil. Once it comes to a boil again, boil for 3-4 minutes (NO MORE) until the rice is partially cooked and still firm in the middle – it shouldn’t get mushy when pressed. Drain immediately, leaving the spices in the rice. Add freshly cracked salt and pepper to taste when cool enough, then set aside.
- Saffron: When you're ready to cook the chicken, add the saffron strands to the warm milk to soak for about 10 minutes.
- Chicken: Drain all but 2 tablespoons of oil/ghee from the onion pot and heat over medium-high heat. Add the chicken and its marinade. Cook on medium heat for 8 to 10 minutes, turning halfway through (the chicken does not need to be cooked through).
- Layer: Remove the chicken from the heat. Scatter half of the onions over the chicken, followed by the cilantro, mint, and rice. Drizzle the saffron milk and melted ghee evenly over the rice.
- Cook: Check the rice for doneness so you know how long it needs to steam (it may have cooked more while resting). Cover and cook on low for 15-20 minutes, until the rice is cooked but not mushy. Remove from the heat and rest (lid on) for 10 minutes.
- Garnish: Garnish with the remaining onions and desired cilantro and mint. Serve hot, using a large spoon to scoop up the layers in one spoonful.
Notes
- Ghee: This is a type of clarified butter that is commonly used in Indian cuisine prized for its rich, nutty flavor and high smoking point. It is made by simmering butter, which causes the water content to evaporate and the milk solids to separate. The clarified butter is then strained, resulting in a golden, translucent liquid known as ghee. Purchase ghee at the grocery store or on Amazon here.
- Saffron: You may purchase on Amazon here.