Biryani Recipe

Indian · Main course · 90 min total

A fragrant and flavorful layered rice dish with marinated meat, aromatic spices, and caramelized onions, cooked to perfection.

Ingredients

• 2 cups basmati rice
• 500 g chicken thighs, bone-in, skinless
• 1 cup plain yogurt
• 2 large onions, thinly sliced
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 2 green chilies, slit
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 3 tablespoons ghee or oil
• 1/4 cup warm milk mixed with a pinch of saffron
• Salt to taste
• Whole spices: 2 bay leaves, 4 green cardamom pods, 6 cloves, 1 inch cinnamon stick

Instructions

1. Wash and soak basmati rice in water for 30 minutes. Drain.
2. In a bowl, mix yogurt, turmeric, red chili powder, garam masala, half the mint, half the cilantro, and salt. Add chicken and marinate for at least 30 minutes.
3. Heat ghee in a large pot. Fry sliced onions until golden brown and crispy. Remove half for garnish.
4. Add whole spices, garlic, ginger, and green chilies to the pot. Sauté for 2 minutes.
5. Add marinated chicken and cook on medium heat for 10 minutes, stirring occasionally.
6. Meanwhile, bring a large pot of salted water to a boil. Add soaked rice and cook until 70% done (about 5 minutes). Drain.
7. Layer the partially cooked rice over the chicken. Sprinkle remaining mint, cilantro, and saffron milk. Cover with a tight lid.
8. Cook on very low heat (dum) for 25-30 minutes. Do not open lid.
9. Turn off heat and let rest for 5 minutes. Gently fluff with a fork.
10. Serve hot, garnished with reserved fried onions.

Tips

• For extra fragrance, add a few drops of rose water or kewra water.
• Use a heavy-bottomed pot and seal the lid with dough to trap steam.
• Can be made with lamb, beef, or vegetables.

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