Ingredients
Difficulty : Medium
Serves : 6
Cooking Steps
- 1Marinate the Chicken:
- 2Add chicken, yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, biryani masala, lemon juice, fried onions, green chilies, mint, coriander, salt and oil to a large bowl. Mix everything thoroughly until the chicken is well coated. Cover and marinate for 1–2 hours.
- 3Prepare the Rice:
- 4Wash and soak the basmati rice for about 30 minutes. Bring plenty of water to a boil in a large pot. Add bay leaves, cinnamon, cardamom, cloves, star anise, shahi jeera and salt.
- 5Cook the Rice:
- 6Add the soaked basmati rice and cook until the grains are about 70% cooked. The rice should remain firm because it will finish cooking during the dum process. Drain the rice completely.
- 7Prepare the Saffron Milk:
- 8Soak a pinch of saffron in 3 tablespoons of warm milk and set aside.
- 9Layer the Biryani:
- 10Spread the marinated chicken evenly in the bottom of a heavy-bottomed handi. Add a layer of partially cooked basmati rice over the chicken.
- 11Add the Toppings:
- 12Sprinkle fried onions, fresh mint and coriander over the rice. Drizzle some saffron milk over the top.
- 13Final Layer:
- 14Add the remaining rice and finish with saffron milk, fried onions, fresh mint, coriander and 2 tablespoons of ghee.
- 15Dum Cooking:
- 16Cover the handi tightly with a lid or aluminum foil. Cook on very low heat for 25–30 minutes, allowing the chicken and rice to cook together and absorb all the aromatic flavors.
- 17Rest the Biryani:
- 18Turn off the heat and let the biryani rest, covered, for about 10 minutes.
- 19Serve:
- 20Gently fluff the biryani without breaking the rice. Serve hot with raita, mirchi ka Salan and extra fried onions.
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