Chicken Biryani Recipe

Chicken Biryani is a classic and flavorful one-pot Indian dish that combines aromatic basmati rice with tender, spiced chicken. While there are many regional variations, a common and popular method is the "dum" style, where layers of par-cooked rice and marinated chicken are sealed in a pot and slow-cooked to perfection.

Here is a comprehensive guide to making a delicious chicken biryani.

Key Components of Chicken Biryani

A great biryani is made of three main parts:

1. Marinated Chicken: The chicken is coated in a mixture of yogurt, ginger, garlic, and a blend of spices.
2. Par-boiled Rice: The rice is partially cooked with whole spices to give it flavor before being layered.
3. Crispy Fried Onions (Birista): Fried onions are essential for their sweet, savory, and caramelized flavor.

Ingredients

For the Chicken Marinade:

• 1.5 lbs (about 750g) bone-in, skinless chicken pieces (thighs and drumsticks are great)
• ¾ cup plain yogurt (not sour)
• 2 tbsp ginger-garlic paste (or minced fresh ginger and garlic)
• 1 tbsp garam masala
• 1 tbsp ground coriander
• 1 tbsp cumin powder
• ½ - 1 tsp red chili powder (adjust to your spice preference)
• ½ tsp turmeric powder
• 1 tsp salt
• Juice of 1 lemon
• A handful of fresh mint and cilantro leaves, chopped

For the Rice:

• 2 cups aged basmati rice
• Water for soaking and cooking
• 1-2 tbsp salt
• Whole spices for boiling the rice:
• 1-2 bay leaves
• 4-5 green cardamom pods
• 3-4 cloves
• 1 cinnamon stick
• 1 star anise

For the Biryani Layering:

• 2 large onions, thinly sliced
• ¼ cup vegetable oil or ghee (clarified butter)
• A generous pinch of saffron threads
• ¼ cup warm milk or water
• 2-3 tbsp ghee or unsalted butter, melted
• Fresh mint and cilantro leaves, for garnish

Instructions

Step 1: Prepare the Chicken

1. In a large bowl, combine the yogurt, ginger-garlic paste, garam masala, ground coriander, cumin, red chili powder, turmeric, salt, lemon juice, mint, and cilantro. Mix well.
2. Make a few slits in the chicken pieces and add them to the marinade. Ensure every piece is well-coated.
3. Cover the bowl and refrigerate for at least 2 hours, or for best results, overnight.

Step 2: Prepare the Fried Onions (Birista)

1. Thinly slice the onions.
2. Heat oil or ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
3. Add the sliced onions and fry, stirring frequently, until they are golden brown and crispy. This may take 10-15 minutes. Be careful not to burn them, as they will become bitter.
4. Remove the fried onions with a slotted spoon and set them aside on a paper towel to drain.

Step 3: Par-boil the Rice

1. Rinse the basmati rice several times under cold water until the water runs clear. Soak the rice for at least 30 minutes.
2. In a large pot, bring a generous amount of water to a rolling boil. Add the salt and whole spices (bay leaves, cardamom, cloves, cinnamon stick, star anise).
3. Drain the soaked rice and add it to the boiling water. Cook for about 4-6 minutes, or until the rice is 80% cooked (al dente). It should still be firm with a slight bite.
4. Immediately drain the rice in a colander and set it aside. You can pick out the whole spices at this point or leave them in.

Step 4: Cook the Chicken and Layer the Biryani

1. In the same pot used for frying the onions, place the marinated chicken in an even layer at the bottom.
2. Sprinkle half of the fried onions, mint, and cilantro over the chicken.
3. Gently and evenly layer all of the par-boiled rice over the chicken and herbs.
4. Bloom the saffron by soaking the threads in warm milk or water for 10 minutes.
5. Drizzle the saffron-infused milk and the melted ghee or butter over the top of the rice.
6. Sprinkle the remaining fried onions and fresh herbs on the rice.

Step 5: The "Dum" Cooking Method

1. Cover the pot with a tight-fitting lid. To create a seal, you can place a layer of aluminum foil between the pot and the lid, or use a dough seal.
2. Place the pot on the stove over medium-high heat until you see steam escaping (about 5 minutes).
3. Immediately reduce the heat to the lowest setting and let the biryani cook for 25-30 minutes. This slow steaming process allows the flavors to meld and the chicken to finish cooking.
4. Turn off the heat and let the pot rest, with the lid on, for another 10-15 minutes. Do not lift the lid during this time.

Step 6: Serve

1. Gently fluff the biryani with a large spoon, digging deep into the pot to mix the rice with the chicken and its gravy.
2. Serve the biryani hot, garnished with any remaining fried onions or fresh herbs. It pairs perfectly with a side of raita (yogurt with chopped cucumber, onion, or mint).