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Chicken Biryani recipe
Chicken biryani layers yogurt-marinated chicken with part-cooked basmati rice and finishes it by steaming over very low heat. Whole spices flavor the rice, fresh mint and cilantro go between the layers, and a 15-minute rest keeps the layers intact when you serve.
- Serves 6
- Prep 30 min
- Marinate 20 min
- Cook 50 min
- Rest 15 min
- Total ~2 hours
Ingredients
- 300 g basmati rice
- 2 L water for rice
- 1 onion thinly sliced
- 30 g ghee
- 100 g plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp mild chili powder
- 1 tsp garam masala
- 1½ tsp fine salt
- 1 cinnamon stick
- 4 cardamom pods
- 4 cloves
- 100 ml water for steaming
- 2 tbsp cilantro
- 2 tbsp mint
- 700 g chicken thighs boneless
How it comes together
- Prepare the filling
- Par-cook the rice
- Cook the filling
- Layer
- Steam gently
- Rest and serve
Steps at a glance. The full method, with quantities for each step and exact temperatures, is in the book.
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