Indian
Biryani
Marinated chicken and fragrant basmati rice are layered with fried onions, herbs, saffron milk, and rose water for a sealed dum finish.
6 servings · 60 minutes prep · 80 minutes cook
Ingredients
Chicken Marinade
- 2 1/2 lb bone-in chicken thighs and drumsticks, skin removed
- 1 cup plain whole-milk yogurt
- 2 tbsp ginger-garlic paste
- 2 tbsp lemon juice, freshly squeezed
- 2 tsp kosher salt
- 2 tsp Kashmiri chile powder
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp garam masala
Rice and Layers
- 2 1/2 cups aged basmati rice
- 4 tbsp ghee
- 2 large onions, thinly sliced
- 2 bay leaves
- 6 green cardamom pods
- 6 cloves
- 2-inch cinnamon stick
- 1 tsp shahi jeera
- 1/2 cup mint leaves
- 1 tbsp kosher salt, for rice water
- 1/2 cup cilantro leaves
- 1/4 cup warm milk
- 1/2 tsp saffron threads
- 2 tbsp rose water or kewra water
Directions
Marinate the Chicken
- Combine the chicken, plain whole-milk yogurt, ginger-garlic paste, lemon juice, kosher salt, Kashmiri chile powder, ground coriander, turmeric, and garam masala. Cover and refrigerate for 3 hours.
Prepare the Rice and Chicken Base
- Rinse the aged basmati rice until the water runs mostly clear, then soak for 30 minutes and drain.
- Heat the ghee in a Dutch oven and fry the yellow onions until deep golden, 18-22 minutes. Transfer half of the onions to a plate.
- Add the marinated chicken to the onions left in the pot and cook until the marinade thickens and the chicken is about half cooked, 12-15 minutes.
Parboil and Layer
- Bring 10 cups water to a boil in a large stockpot with the bay leaves, green cardamom pods, cloves, cinnamon stick, shahi jeera, and kosher salt. Add the drained rice and cook until the grains are about 70 percent done, 5-6 minutes, then drain.
- Scatter the mint, cilantro, parboiled rice, reserved onions, saffron bloomed in the warm milk, and rose or kewra water over the chicken.
Dum-Cook and Serve
- Cover tightly. Cook over medium heat for 5 minutes, then over low heat for 25 minutes. Rest sealed for 15 minutes.
- Check that a thick chicken piece reaches 165°F and is tender, then lift portions gently from the bottom so each serving includes chicken, masala, herbs, fried onions, and rice.
