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Chicken Biryani

Chicken Biryani

The ultimate comfort food that brings warmth to the table. This Chicken Biryani is a vibrant and fragrant dish, perfect for any occasion. With tender chicken and fluffy basmati rice, it delivers a feast of flavors that you won't want to resist. Make it tonight for a delicious weeknight dinner!
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Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Course Dinner
Cuisine Indian
Servings 6 servings
Calories 456 kcal

Equipment

  • Wooden Spoon
  • Peeler
  • Grater
  • Mixing Bowl
  • Skillet
  • Chef's Knife
  • Whisk
  • Cutting Board
  • Large Pot
  • Food Processor
  • Oven

Ingredients
  

  • 1 piece seeded finely minced hot finger pepper
  • 8 cloves finely minced garlic
  • 1 tablespoon finely grated fresh ginger
  • 1 cup full-fat yogurt
  • 1 tablespoon Kashmiri chili powder
  • 1 teaspoon ground turmeric
  • 1.5 tablespoons garam masala
  • 1 tablespoon coarse salt
  • 1 piece juice of 1 lemon about 2-3 tablespoons
  • 4.5 pounds chicken broken down into individual breasts, thighs, and drums. Leave the bones in the thighs and drums
  • 0.5 cup avocado oil
  • 2 pieces peeled and thinly julienne sliced red onions
  • 1.5 cups medium-diced fresh tomatoes
  • 2 pieces peeled russet potatoes cut in half and thickly sliced
  • 3 tablespoons minced fresh mint
  • 3 tablespoons minced fresh cilantro
  • 3 cups basmati rice
  • 6 tablespoons ghee
  • 1 piece bay leaf
  • 1 piece star anise
  • 5 cloves cloves
  • 5 pieces green cardamom pods
  • 2 pieces black cardamom pods
  • 1 piece cinnamon stick
  • 1 teaspoon cumin seeds
  • 0.25 teaspoon fennel seeds
  • 0.25 cup minced fresh mint
  • 0.25 cup minced fresh cilantro
  • 3 tablespoons heated whole milk
  • 12-15 threads saffron
  • coarse salt to taste

Instructions
 

  • Start by whisking together the hot finger pepper, finely minced garlic, finely minced ginger, yogurt, Kashmiri chili powder, turmeric, salt, garam masala, and the lemon juice in a large bowl. This mixture is the heart of your marinade, so take a moment to taste it and adjust any seasoning if necessary. Set it aside while you prepare the chicken.
  • Remove the skin from the chicken pieces, and make 2 to 3 deep incisions on each side of the breasts, thighs, and drums. This allows the marinade to penetrate the meat evenly, ensuring a flavorful bite every time.
  • Place the chicken into the bowl with the marinade and mix thoroughly to coat every piece. Once well mixed, cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 4 hours, or even up to 24 hours if you have the time. The longer, the better!
  • In a large 10-quart Dutch oven pot, heat ½ cup of avocado oil over medium heat. Carefully add the red onions and fry them, stirring occasionally, until they are brown and crispy. This should take about 15 to 18 minutes. Once done, remove them from the pot and set them on a paper towel to drain any excess oil. Turn off the heat under the pot for now.
  • Thoroughly rinse the basmati rice in a fine strainer for several minutes until the water runs clear. After rinsing, keep the rice in the strainer and place it into a large bowl of fresh, cold water. Let it soak while you prepare the spices.
  • In a separate large 6-quart pot over medium-high heat, add 2 tablespoons of ghee and sauté the whole bay leaf, star anise, cloves, green cardamom pods, black cardamom pods, cinnamon stick, cumin seeds, and fennel seeds for about 1 to 2 minutes or until fragrant. The aroma will be incredible!
  • Pour 1 gallon of water into the spice pot and bring it to a rapid boil over high heat. Generously season the water with salt. This is where the rice will absorb its flavor.
  • Add the rinsed rice into the boiling water and cook for 5 to 7 minutes, or until the rice is about 75% done. You want it to be al dente, with a bit of bite left.
  • Carefully strain the rice and spread it out on a sheet tray to cool quickly. This will prevent it from getting mushy.
  • Return to the pot with the remaining oil, where the onions were fried, and turn the heat to medium-high. Add in the marinated chicken along with the potatoes. Stir to mix everything together, ensuring the potatoes are evenly distributed.
  • Cook the chicken and potatoes for 5 to 6 minutes. Turn the chicken over to ensure even cooking, making sure to keep the potatoes mixed in and not just sitting on top. Cook for an additional 5 to 6 minutes.
  • Add in 2/3 of the fried onions, the fresh mint, fresh cilantro, and tomatoes. Stir everything together and let it cook for another 3 to 4 minutes, allowing all the flavors to meld beautifully.
  • Now, it’s time to layer! Flatten everything out in the pot using a spoon and then layer half of the cooked rice over the top. Sprinkle with 2 tablespoons of the fresh mint, 2 tablespoons of the fresh cilantro, half of the remaining fried onions, and a bit more salt. Make sure to spread it out and not pack it down.
  • Repeat the layering process one more time completely. Finally, top off with the remaining 4 tablespoons of ghee for that rich flavor boost.
  • In a small bowl, mix the heated whole milk with the saffron threads until the milk turns a vibrant yellow. This will only take 2 to 3 minutes. Strain the saffron milk and pour it gently over the layered rice in a circular motion.
  • Cover the pot with foil and then place the lid on top to ensure it’s airtight. Cook over low heat for 30 to 35 minutes or until the chicken is fully cooked, and the potatoes are tender.
  • Once done, carefully plate the Chicken Biryani with the rice, potatoes, and chicken. Garnish with any leftover fried onions, diced cilantro, and mint for a beautiful finish.

Notes

  • Make-Ahead: This dish is meant to be eaten once it is finished cooking. However, keep it warm over very low simmering heat for 1 hour before serving.
  • How to Store: Cover and store the Chicken Biryani in the refrigerator for 3-4 days. You can cover it and freeze it for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
  • How to Reheat: Add the desired amount of rice, potatoes, and chicken to a saucepan, cover and heat in the oven at 350° for 20-25 minutes or until hot.
  • Marinade Tip: The longer the marinade process, the more flavorful and tender the chicken.
  • Variations: You can use just breasts, thighs, drums, or any combination. The classic way to make the pot airtight for cooking is known as Dum cooking.
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