Description
A fragrant and flavorful biryani made with long basmati rice, tender spiced chicken, caramelized onions, saffron milk, and fresh herbs, layered and gently steamed until perfectly fluffy and aromatic.
Ingredients
Scale
- 2 cups basmati rice
- 1.5 pounds chicken pieces
- 1 cup plain yogurt
- 2 large yellow onions, thinly sliced
- 1 large tomato, chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons vegetable oil
- 2 tablespoons ghee
- 2 bay leaves
- 4 green cardamom pods
- 4 whole cloves
- 1 small cinnamon stick
- 0.5 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon red chili powder
- A pinch saffron threads soaked in 2 tablespoons warm milk
- 0.25 cup fresh cilantro, chopped
- 0.25 cup fresh mint, chopped
- 2 teaspoons salt
- 1 lemon, cut into wedges
Instructions
- In a bowl, combine chicken pieces, plain yogurt, grated ginger, minced garlic, turmeric, ground cumin, ground coriander, red chili powder, and 1 teaspoon salt. Mix well and marinate for at least 30 minutes.
- Rinse basmati rice until water runs clear, then soak for 30 minutes. Drain before cooking.
- Bring a large pot of salted water to a boil. Add soaked rice and cook until about 70 percent done. Drain and set aside.
- In a large heavy-bottom pot, heat vegetable oil and ghee over medium heat. Add bay leaves, cardamom pods, cloves, and cinnamon stick. Stir until fragrant.
- Add sliced onions and cook until golden brown and caramelized.
- Stir in chopped tomato and cook until softened.
- Add the marinated chicken mixture and cook until the chicken is partially cooked and coated in spices.
- Layer the partially cooked rice evenly over the chicken mixture. Drizzle saffron milk on top and sprinkle chopped cilantro and mint.
- Cover tightly and cook on low heat for 20 minutes to allow the rice and chicken to finish cooking through steaming.
- Turn off heat and let rest for 10 minutes. Gently fluff with a fork and serve with lemon wedges.
Notes
- Soaking the rice helps keep the grains long and separate.
- Do not overcook the rice before layering, it should be slightly firm.
- Keep heat low during the final steaming stage to prevent burning.
- Leftovers taste even better the next day as flavors deepen.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Keywords: biryani, chicken biryani, basmati rice, spiced rice dish, layered rice recipe