Name: Chicken Biryani
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 kg Chicken Thighs (bone-in); 3 cups Basmati Rice; 1 cup Greek Yogurt; 4 tbsp Ghee (Clarified Butter); 1.5 cups Fried Onions (Birista); 2 tbsp Ginger-Garlic Paste; 1 tbsp Garam Masala; 1 pinch Saffron Strands; 0.5 cup Fresh Mint Leaves; 0.5 cup Fresh Cilantro; 1 tbsp Whole Spices (Cardamom, Cloves, Cinnamon)

Poultry

Chicken Biryani

Experience the royal flavors of the Indian subcontinent with this aromatic, slow-cooked masterpiece. Every grain of extra-long basmati rice is infused with saffron, caramelized onions, and tender, spice-marinated chicken for an unforgettable culinary journey.

Prep

40m

Cook

50m

Serves

Calories

645kcal

Qty	Ingredient
1 kg 1000 g	Chicken Thighs (bone-in)
3 cups 600 g	Basmati Rice
1 cup 245 g	Greek Yogurt
4 tbsp 60 ml	Ghee (Clarified Butter)
1.5 cups 150 g	Fried Onions (Birista)
2 tbsp 30 g	Ginger-Garlic Paste
1 tbsp 6 g	Garam Masala
1 pinch 0.1 g	Saffron Strands
0.5 cup 15 g	Fresh Mint Leaves
0.5 cup 15 g	Fresh Cilantro
1 tbsp 10 g	Whole Spices (Cardamom, Cloves, Cinnamon)

2 Method

Step 1. Marinate the chicken: In a large bowl, mix chicken with yogurt, ginger-garlic paste, garam masala, chili powder, turmeric, salt, and half of the fried onions. Let it rest for at least 1 hour.

Step 2. Prepare the rice: Wash and soak basmati rice for 30 minutes. Boil a large pot of water with whole spices and salt. Cook the rice until it is only 70% done (firm to the bite), then drain immediately.

Step 3. Prepare saffron milk: Soak saffron strands in 2 tablespoons of warm milk.

Step 4. Layering: In a heavy-bottomed pot, spread the marinated chicken at the bottom. Sprinkle fresh mint and cilantro over it. Spread the par-boiled rice evenly over the chicken layer.

Step 5. Finishing layers: Top the rice with the remaining fried onions, saffron milk, and melted ghee.

Step 6. Dum Cooking: Seal the pot tightly with aluminum foil and a lid. Cook on medium-high heat for 5 minutes, then reduce to the lowest setting and cook for 35-40 minutes.

Step 7. Serving: Let the biryani rest for 10 minutes before opening. Gently fluff the layers and serve hot with raita.

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Always use high-quality, aged extra-long grain basmati rice for the best texture.
·
Do not overcook the rice during the boiling stage; it should have a slight bite as it will finish cooking with the chicken steam.
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Place a flat griddle (tawa) under your pot during the slow-cooking phase to prevent the bottom layer from burning.
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Marinating the chicken overnight yields the most tender and flavorful results.