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Chicken Biryani Recipe

A fragrant layered chicken biryani with marinated chicken, spiced rice, crispy fried onions, and saffron milk.
Prep Time45 minutes
Cook Time55 minutes
Total Time1 hour 40 minutes
Servings: 6 servings

Ingredients

  • 1 hot finger pepper seeded, finely minced
  • 8 garlic cloves finely minced
  • 1 tablespoon fresh ginger finely grated
  • 1 cup full-fat yogurt
  • 1 tablespoon Kashmiri chili powder
  • 1 teaspoon ground turmeric
  • 1.5 tablespoons garam masala
  • 1 tablespoon coarse salt for marinade
  • 1 lemon juice of 1 lemon (about 2–3 tablespoons)
  • 4.5 pounds chicken broken down into individual breasts, thighs, and drums; leave bones in thighs and drums; remove skin
  • 1/2 cup avocado oil
  • 2 large red onions peeled and thinly julienned
  • 1.5 cups fresh tomatoes medium-diced
  • 2 russet potatoes peeled, cut in half and thickly sliced
  • 3 tablespoons fresh mint minced
  • 3 tablespoons fresh cilantro minced
  • 3 cups basmati rice
  • 6 tablespoons ghee divided (2 tbsp for rice pot, remaining for final topping)
  • 1 bay leaf
  • 1 star anise
  • 5 cloves
  • 5 green cardamom pods
  • 2 black cardamom pods
  • 1 stick cinnamon
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon fennel seeds
  • 1/4 cup fresh mint minced (for layering)
  • 1/4 cup fresh cilantro minced (for layering)
  • 3 tablespoons whole milk heated
  • 12-15 threads saffron
  • coarse salt to taste (for boiling rice and final seasoning)

Instructions

  • In a large bowl whisk together the seeded hot pepper, minced garlic, grated ginger, yogurt, Kashmiri chili powder, turmeric, garam masala, 1 tablespoon coarse salt, and lemon juice; taste and adjust seasoning.
  • Remove skin from the chicken pieces and make 2–3 shallow slashes (about 1/4–1/2 inch) on each piece.
  • Add the chicken to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 4 hours or up to 24 hours.
  • Heat 1/2 cup avocado oil in a 10-quart Dutch oven over medium heat and fry the julienned red onions, stirring occasionally, until brown and crispy (about 15–18 minutes); drain on paper towels and set aside; leave any remaining oil in the pot.
  • Rinse the basmati rice in a fine-mesh strainer under cold water until the water runs clear, then soak briefly in cold water and set aside.
  • In a separate 6-quart pot, melt 2 tablespoons ghee over medium-high heat and sauté the bay leaf, star anise, cloves, green and black cardamom pods, cinnamon stick, cumin seeds, and fennel seeds for 1–2 minutes until fragrant.
  • Add about 1 gallon of water to the spice pot, bring to a boil, season with salt, then add the rinsed rice and cook 5–7 minutes until rice is about 75% cooked (al dente); drain and spread on a sheet tray to cool.
  • Return the pot with the frying oil to medium-high heat, add the marinated chicken and the sliced potatoes, and cook 5–6 minutes, stirring so potatoes are mixed with the chicken; flip the pieces and cook another 5–6 minutes.
  • Add two-thirds of the fried onions, 3 tablespoons minced mint, 3 tablespoons minced cilantro, and the diced tomatoes to the chicken-potato mixture; cook 3–4 minutes to combine flavors.
  • Flatten the chicken and potato layer, then evenly top with half the cooked rice, sprinkle 2 tablespoons minced mint, 2 tablespoons minced cilantro, half of the remaining fried onions, and salt; do not pack the rice.
  • Repeat the layering with the remaining rice, mint, cilantro, and fried onions; dot the top with the remaining ghee (about 4 tablespoons).
  • In a small bowl warm the milk and steep the saffron threads for 2–3 minutes until very yellow, then strain and drizzle the saffron milk in a circular motion over the rice.
  • Cover the pot tightly with foil and the lid and cook over low heat for 30–35 minutes, until the chicken is cooked through and the potatoes are tender.
  • Serve portions of chicken, potatoes, and rice, and garnish with any remaining fried onions, minced cilantro, and mint.

Equipment

  • 10-quart Dutch oven or large deep pot
  • 6-quart pot for rice
  • Large Mixing Bowl
  • Fine Mesh Strainer
  • sheet tray
  • Small Bowl
  • Spatula or large spoon

Notes

  • Do not use Greek yogurt for the marinade.
  • Marinate the chicken longer for more flavor and tenderness.
  • You can use breasts, thighs, drums, or any combination.
  • You may substitute a 15-ounce can of diced tomatoes for fresh tomatoes.
  • To seal the pot (Dum), use a flour-water dough on the rim before placing the lid.
  • Use leftover carcass to make chicken stock.