Chicken Biryani
Ingredientsfor 2
610
Cal
42g
Protein
58g
Carbs
22g
Fat
- 12 lbs bone-in chicken thighs and drumsticks
- 22 cups basmati rice, soaked 30 minutes and drained
- 31 cup whole milk yogurt
- 43 tablespoons ghee, divided
- 52 large yellow onions, thinly sliced
- 66 cloves garlic, minced
- 72-inch piece fresh ginger, grated
- 82 teaspoons biryani masala
- 91 teaspoon red chili powder
- 101/2 teaspoon turmeric
- 114 cardamom pods
- 122 bay leaves
- 131 cinnamon stick
- 144 whole cloves
- 151/4 cup fresh mint leaves
- 161/4 cup fresh cilantro leaves
- 171/4 cup warm milk mixed with a pinch of saffron
- 18Salt to taste
- 19Fried onions for topping
Instructions
- 1
Heat 2 tablespoons ghee in a large pot over medium-high heat. Fry onions in batches until deep golden brown and crispy, about 15–18 minutes total. Remove half and set aside for topping. In the remaining fried onions, add garlic and ginger and cook 2 minutes.
- 2
Add chicken to the pot and cook over high heat for 5–6 minutes until browned on all sides. Add biryani masala, chili powder, turmeric, yogurt, and salt. Stir to coat. Cover and cook on medium-low heat for 20 minutes until chicken is nearly cooked through.
- 3
Meanwhile, bring a large pot of salted water with cardamom, bay leaves, cinnamon, and cloves to a boil. Add drained rice and cook for exactly 6 minutes — the rice should be 70% cooked (still have a bite). Drain immediately.
- 4
Layer the partially cooked rice over the chicken in the pot. Scatter mint, cilantro, and reserved fried onions on top. Drizzle saffron milk and remaining 1 tablespoon ghee over the rice.
- 5
Cover the pot tightly (seal edges with foil if needed) and cook on the lowest possible heat for 20–25 minutes — this is the 'dum' steaming. The steam cooks the rice completely and infuses the chicken flavor upward. Let rest 10 minutes before opening. Gently fluff and mix before serving.