Chicken Biryani
Total Time
1 hour and 20 minutes
Prep Time
20 minutes
Cook Time
1 hour
Rating
4.96 out of 5 stars
(285)
Ingredients
8 servings
- 750g (1.5 lb) chicken thighs (, skin on, bone in, halved along bone (Note 1)
- 2/3 cup (150 ml) yoghurt (, plain)
- 1/2 cup (125 ml) water
- 2 tbsp vegetable oil (or other plain oil)
- 6 garlic cloves (, minced)
- 2 tsp finely grated fresh ginger
- 1/8 tsp ground turmeric
- 1/4 tsp cinnamon
- 1/2 tsp cayenne (adjust spiciness to taste)
- 1/2 tsp ground cardamom
- 2 tsp garam marsala (Note 2)
- 2 tsp coriander
- 1 tbsp cumin
- 2 tbsp paprika (, sweet / ordinary (not smoked)
- 1 3/4 tsp salt
- 2 tbsp salt
- 10 cloves
- 5 dried bay leaves
- 1 star anise
- 6 green cardamon pods
- 2 1/4 cups (450g) uncooked basmati rice (Note 3)
- 2 medium onions (yellow, brown) (, halved and finely sliced)
- 1 cup (250 ml) oil (, for frying)
- 1 tsp saffron threads (loosely packed) (Note 5)
- 2 tbsp warm water
- 1 cup coriander / cilantro (, chopped)
- 1/4 cup (60g) ghee or unsalted butter (, melted (Note 6)
- Crispy onions (above)
- Chopped coriander / cilantro
- Yoghurt (Note 7)
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Preparation
Step 1
Mix Marinade in a large pot (about 26cm / 11" diameter). Add chicken and coat well. Marinade 20 minutes to overnight.
Step 2
Par Boiled Rice:
Step 3
Bring 3 litres / 3 quarts water to the boil, add salt and spices.
Step 4
Add rice, bring back up to the boil then cook for 4 minutes, or until rice is just cooked still a bit firm in the middle. Rice will taste salty at this stage, disappears in next stage of cooking.
Step 5
Drain immediately. Set aside. (Note 10 re: leaving whole spices in)
Step 6
Crispy Onions:
Step 7
Heat oil in a large saucepan over medium high heat. Cook onion, in batches, for 3 to 4 minutes, until golden brown. Don't burn - they become bitter.
Step 8
Remove onto paper towel lined plate. Repeat with remaining onion.
Step 9
Saffron:
Step 10
Place in a bowl, leave for 10 minutes+.
Step 11
Biryani:
Step 12
Place pot with chicken in it onto a stove over medium heat. Cover and cook for 5 minutes.
Step 13
Remove lid. Cook for 5 minutes, turning chicken twice.
Step 14
Remove from heat.
Step 15
Turn chicken so skin side is down - it should cover most of the base of the pot.
Step 16
Scatter over half the onion then half the coriander.
Step 17
Top with all the rice. Gently pat down and flatten surface.
Step 18
Drizzle saffron across rice surface in random pattern, then drizzle over ghee.
Step 19
Place lid on. Return to stove over medium heat.
Step 20
As soon as you see steam, turn down to low then cook for 25 minutes.
Step 21
Remove from stove, rest with lid on for 10 minutes.
Step 22
To Serve:
Step 23
Aim to serve it so you get nice patches of yellow rice, white rice, the curry stained rice + chicken (rather than all mixed up). To do this, use a large spoon and dig deep into the pot, and try to scoop up as much as you can in one scoop.
Step 24
Turn out into bowl - or onto platter. Garnish with remaining onion and coriander with yoghurt on the side (see Note 7 for Minted Yoghurt)
Step 25
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