Biryani is a beloved dish that brings together layers of fragrant rice, aromatic spices, and succulent meat or vegetables. Originating from Central and South Asia, it has numerous variations, each with its unique twist. Today, we will guide you through the steps to make an exquisite Chicken Biryani that is perfect for family meals or entertaining guests. Don’t be daunted by the multiple steps; the process is straightforward and well worth the effort.
Credit : Your Food Lab
Ingredients for Chicken Biryani
For the Marinade:
¾ cup Greek yogurt
3 large garlic cloves, grated
1 (1½-inch) piece of ginger, stripped and ground
3 tablespoons lemon juice
2½ teaspoons kosher salt
1 tablespoon garam masala
1½ teaspoons Kashmiri Chile powder
½ teaspoon ground turmeric
1 green Chile, slit in the middle (optional)
8 chicken drumsticks (around 2¼ pounds), skin on or off
For the Fried Onion:
1 large yellow onion
⅓ cup grapeseed or vegetable oil
¼ teaspoon ground turmeric
For Assembly:
Large pinch of saffron threads
3 tablespoons milk
1 to 2 teaspoons rose water (optional)
4 tablespoons ghee or butter
½ cup fresh mint leaves, roughly chopped
½ cup cilantro leaves and tender stems, roughly chopped
Pomegranate seeds (optional)
For the Chicken:
4 green cardamom pods
5 whole cloves
1 dried bay leaf
1 star anise
1 (2-inch) cinnamon stick
For the Rice:
6 green cardamom pods
5 whole cloves
2 dried bay leaves
1 star anise
1 (2-inch) cinnamon stick
3 tablespoons kosher salt
2½ cups basmati rice, rinsed and soaked for 30 minutes
Preparation Steps
Step 1: Marinate the Chicken
In a large bowl, combine the yogurt, garlic, ginger, lemon juice, salt, garam masala, chile powder, turmeric, and green chile (if using). Taste and adjust the salt.
Make shallow slits in the chicken drumsticks and coat them in the marinade. Cover and refrigerate for something like 60 minutes, ideally short-term. Remove the chicken 30 minutes before cooking.
Step 2: Prepare the Fried Onion
Line a large plate with paper towels.
Slice the onion into ¼-inch-thick slices.
Heat the oil in an enormous skillet over medium-high intensity. Add the onion and cook without stirring for about 4 minutes.
Lessen the intensity to medium and keep broiling, mixing regularly, until brilliant brown. Season with salt and turmeric, then transfer to the prepared plate. Save the oil.
Step 3: Cook the Chicken
In the same pan, add the cardamom, cloves, bay leaf, star anise, and cinnamon stick. Stir until fragrant.
Add the chicken drumsticks and cook until lightly browned on both sides.
Reduce the heat and stir in the marinade with 2 tablespoons of water. Cover and cook until the chicken is cooked through and the sauce thickens. Adjust seasoning if needed.
Step 4: Prepare the Rice
In a large pot, bring 10 cups of water to a boil with the cardamom, cloves, bay leaves, star anise, and cinnamon stick. Add salt.
Channel the splashed rice and add it to the bubbling water. Cook until tender but still firm, about 5-8 minutes. Channel and wash with cold water to stop the cooking system.
Step 5: Assemble the Biryani
Warm the milk and add the saffron threads and rose water (if using).
In the rice pot, melt the ghee and transfer half to a small bowl.
Layer ⅓ of the rice at the bottom of the pot. Add the chicken, gravy, and spices. Top with fried onion and herbs. Repeat layers, finishing with rice, onion, herbs, and saffron milk.