YIELD: 4-5 persons
- 2 lb (approx.) chicken pieces (thigh preferably)
- 1/2 cup plan yogurt
- 1/2 tsp salt
- 4 cloves garlic, grated
- 1 tbsp ginger, grated
- 1 tbsp garam masala
- 1/4 tsp JGM Products saffron powder
- 1/2 tsp JGM Products ground chilies
- 1/2 tsp JGM Products paprika
- 2 1/2 cups basmati rice
- 12 cups water
- 2 whole cinnamon sticks
- 8-10 whole clove
- 2 bay leaves
- 5-6 cardamom seeds
- 1 1/2 tbsp ghee or oil
- 2 tsp salt
FOR FRIED ONIONS:
- 1-2 large onions, sliced
- 2 tbsp melted ghee or oil
- saffron/milk combo (1 tbsp warm milk + 1/8 tsp saffron powder)
- 3 tbsp ghee, melted (you can adjust this based on whether you prefer an oily Biryani or not)
- 1/2 tsp garam masala
- crushed green chilies or hot peppers (adjusted accordingly)
- Cilantro/Spanish Thyme, chopped
FOR COOKING CHICKEN:
- Ghee (as needed)
- Combine all ingredients listed below ‘FOR CHICKEN’. Mix well and set aside to marinate for as long as possible (overnight preferably).
- Wash and soak basmati rice for 30 minutes. This step is important as soaking helps to break down any extra starch.
- In a pot, bring water to a boil. Add cinnamon sticks, whole clove, cardamom seeds and bay leaves.
- Allow spices to boil in the water for roughly 5 minutes then add soaked basmati rice followed by salt and ghee. The ghee is important to ensure the rice don’t stick together. The water should taste a bit salty in this step.
- Cook for approx. 5 minutes or until the rice is 75% cooked through. You can test it with your finger. The middle should still feel a bit uncooked. Do not overcook the rice.
- Strain the rice and run some cold water over it if necessary. You can remove the spices at this point if you don’t want them in the finished biryani.
- Spread onto a tray or any flat dish to allow the rice to dry and cool.
- While the rice is cooling and drying, add ghee to a pan over low/medium heat.
- When the ghee is hot, add onions and cook until they are golden brown. Do not burn them as this will result in a bitter taste. Keep stirring the onion while frying.
- When they are finished, remove from the pan and set aside.
- Pour the excess ghee into a pot. Add more ghee if necessary (should have roughly 2 tbsp too cook chicken in) . Once it is hot, add the chicken pieces to form one layer at the bottom of the pot. This step is to get some color on the chicken pieces. Add a few pieces at a time.
- Cook for 2-3 minutes on each side until nicely browned on high heat.
- Once they are browned, add all the pieces to the pot along with the extra marinade.
- Reduce heat to medium, cover pot and cook for roughly 10 minutes. This step is ensure the chicken is cooked through properly.
- Remove cover, increase heat and allow most of the liquid in the pot to evaporate.
- Once the chicken is cooked, it’s now time to layer the biryani.
- In a deep pot, add a layer of rice, then chicken followed by more rice. Sprinkle the fried onions, chopped herbs, some garam masala, chilies/hot pepper,melted ghee and saffron/milk combo on the rice.
- Add another layer of chicken and repeat step 17.
- Once you have all the layers, tightly cover the pot with foil and cover with the lid.
- Place the pot on a tawa or large flat pan over low heat for roughly 20-25 minutes.
- Turn off heat and set aside for a further 20 minutes.
- Now after all that hard work, it is time to enjoy your biryani with some cucumber raita
- You can substitute ghee with unsalted butter or coconut oil. Ghee however is the preferred oil for Biryani.
- Adjust the salt in the step which involves boiling the rice. The water should be just a bit salty. So taste and adjust accordingly. This is important o ensure the rice has enough salt when cooked.
- Do not use an excessive amount of water when boiling the rice. If you do use more than the measurement above, be sure to adjust the spices and salt used.
- Adjust amount of chilies/hot pepper in each layer to your spice level preference.
Check out the video here: