Chicken Biryani
Yogurt-marinated chicken layered with basmati parboiled in whole spices, fried onions, and saffron milk, then sealed and steamed so the rice takes on the marinade without turning heavy.
- 1
Mix the chicken with the yogurt, ginger-garlic paste, coriander, turmeric, ground chile, garam masala, the 2 teaspoons salt, and the lemon juice. Marinate 30 minutes at room temperature.
- 2
Heat the oil in a wide heavy pot over medium-high heat and fry the sliced onions for 15 minutes, stirring often, until deep brown. Drain on paper towels, leaving 3 tablespoons of oil in the pot.
- 3
Steep the saffron in the warm milk. Drain the soaked rice.
- 4
Bring the 12 cups water to a rolling boil with the 1 tablespoon salt, cardamom, cinnamon, cloves, and bay leaves. Add the rice and boil 5 minutes, until the grains are soft outside but firm at the core. Drain.
- 5
Spread the marinated chicken with all its marinade in the bottom of the pot. Scatter half the fried onions, cilantro, and mint over it.
- 6
Pile the parboiled rice on top in an even layer. Add the remaining onions, herbs, the saffron milk, and the melted ghee.
- 7
Seal the pot with foil and a tight lid. Cook over medium-high heat for 5 minutes to build steam, then over the lowest heat for 40 minutes.
- 8
Rest sealed for 15 minutes. Open, check that the chicken registers 165°F at the bone, and fold the layers together gently from the bottom up.
Ingredients
- 3 pounds bone-in chicken thighs, skin removed
- 1 cup plain whole-milk yogurt
- 2 tablespoons ginger-garlic paste
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground red chile
- 1 teaspoon garam masala
- 2 teaspoons kosher salt
- 3 tablespoons lemon juice
- 1/2 cup vegetable oil
- 3 onions, thinly sliced
- 1/2 teaspoon saffron threads
- 1/4 cup warm whole milk
- 3 cups basmati rice, rinsed and soaked 20 minutes
- 12 cups water
- 1 tablespoon kosher salt, for the rice water
- 4 green cardamom pods
- 1 (2 inch) stick cinnamon
- 4 whole cloves
- 2 bay leaves
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint leaves, torn
- 3 tablespoons ghee, melted
Instructions
- 1
Mix the chicken with the yogurt, ginger-garlic paste, coriander, turmeric, ground chile, garam masala, the 2 teaspoons salt, and the lemon juice. Marinate 30 minutes at room temperature.
- 2
Heat the oil in a wide heavy pot over medium-high heat and fry the sliced onions for 15 minutes, stirring often, until deep brown. Drain on paper towels, leaving 3 tablespoons of oil in the pot.
- 3
Steep the saffron in the warm milk. Drain the soaked rice.
- 4
Bring the 12 cups water to a rolling boil with the 1 tablespoon salt, cardamom, cinnamon, cloves, and bay leaves. Add the rice and boil 5 minutes, until the grains are soft outside but firm at the core. Drain.
- 5
Spread the marinated chicken with all its marinade in the bottom of the pot. Scatter half the fried onions, cilantro, and mint over it.
- 6
Pile the parboiled rice on top in an even layer. Add the remaining onions, herbs, the saffron milk, and the melted ghee.
- 7
Seal the pot with foil and a tight lid. Cook over medium-high heat for 5 minutes to build steam, then over the lowest heat for 40 minutes.
- 8
Rest sealed for 15 minutes. Open, check that the chicken registers 165°F at the bone, and fold the layers together gently from the bottom up.