India · India
Chicken Biryani (Layered Spiced Rice)
Long-grained basmati rice layered with marinated chicken, fried onions and aromatic spices, slow-cooked until fragrant.
Biryani is built on the dum technique, where layers of rice and marinated meat are sealed and cooked over gentle heat so the basmati stays separate and long-grained. It is a dish for gatherings rather than everyday cooking, and in many families it is made by a cook whose biryani is quietly famous in the neighbourhood. Fried onion, mint and a restrained spice blend matter more than any single heat level.
Ingredients
- chicken thighs, bone-in800 g
- basmati rice, soaked500 g
- plain yogurt200 g
- yellow onions, sliced thin3 pieces
- fresh ginger paste20 g
- garlic paste20 g
- mint leaves15 g
- cilantro, chopped20 g
- ghee80 g
- biryani masala15 g
- Kashmiri red chili powder2 tsp
- garam masala10 g
- green cardamom pods4 pieces
- lemon juice30 ml
- fine salt2 tsp
Directions
- 1
Fry half the onions in ghee until deep brown and crisp; drain.
Onions are deep mahogany and smell caramelized. - 2
Marinate chicken with yogurt, ginger, garlic, chili powder, turmeric, biryani masala, lemon, half the fried onions and salt for 20 minutes.
Chicken is coated in a thick red marinade and smells aromatic. - 3
Cook marinated chicken in a heavy pot with tomatoes and whole spices until 70% done.
Chicken is opaque outside but still slightly pink inside. - 4
Boil rice with whole spices until 70% done; drain.
Rice grains are firm but no longer chalky inside. - 5
Layer rice over chicken, scatter remaining fried onions, mint and cilantro; drizzle ghee and saffron (if using).
Layers are distinct and fragrant. - 6
Seal the pot with dough or foil and cook on very low heat for 30 minutes.
Steam builds inside; rice grains elongate and turn glossy. - 7
Open the seal, gently mix layers and serve with raita.
Rice is glossy with golden fried onion and smells of saffron and spices.
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