Ingredients
- Chicken pieces, bone-in and skinless: 1.5 lbs
- Basmati rice: 2 cups
- Onions, thinly sliced: 2 large
- Ginger-garlic paste: 2 tablespoons
- Green chilies, slit: 4-6 (adjust to taste)
- Yogurt, plain: 1 cup
- Biryani Masala powder: 3 tablespoons
- Saffron strands: a pinch, soaked in 1/4 cup warm milk
- Ghee (clarified butter): 4 tablespoons
Instructions
- Step 1: Marinate the chicken. In a large bowl, combine the chicken with ginger-garlic paste, yogurt, biryani masala powder, salt, and half of the sliced onions. Mix well and refrigerate for at least 2 hours, or preferably overnight.
- Step 2: Parboil the rice. Wash the basmati rice until the water runs clear. In a large pot, bring plenty of water to a boil. Add the rice and cook until it's about 70% cooked (about 5-7 minutes). Drain the rice and spread it on a large tray to cool slightly.
- Step 3: Fry the remaining onions. Heat ghee in a heavy-bottomed pot or Dutch oven. Fry the remaining sliced onions until golden brown and crispy (birista). Remove half of the fried onions and set aside for garnishing.
- Step 4: Layer the biryani. In the same pot, layer the marinated chicken at the bottom. Spread the parboiled rice evenly over the chicken. Pour the saffron milk over the rice.
- Step 5: Cook the biryani. Sprinkle the remaining fried onions, green chilies, and a tablespoon of ghee over the rice. Cover the pot tightly with a lid and cook on low heat for 25-30 minutes, or until the chicken is cooked through and the rice is tender. Do not lift the lid during the first 20 minutes.
- Step 6: Rest and serve. Once cooked, let the biryani rest for 10 minutes before gently fluffing the rice with a fork. Serve hot with raita (yogurt dip).
Notes
- Store leftover biryani in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave with a splash of water to prevent drying, or gently steam on the stovetop.
- Garnish with fresh cilantro and mint leaves in addition to the reserved fried onions for an extra burst of flavor.
- For the most tender chicken, marinate overnight; the yogurt tenderizes the meat beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American