Aromatic layered rice and marinated chicken dish, slow-cooked with spices.

Chicken Biryani

Aromatic and flavorful one-pot dish made with fragrant basmati rice, marinated chicken, and a blend of spices, often layered and slow-cooked (dum style).

Yields: 4-6 servings Prep time: 30 minutes (+ marination time) Cook time: 1 hour

Ingredients:

• For Chicken Marinade:
  • 1.5 lbs bone-in chicken pieces (or boneless), cut appropriately
  • 1 cup plain yogurt
  • 1 tbsp ginger-garlic paste
  • 1 green chili, minced (optional)
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped mint leaves
  • 1 tbsp lemon juice
  • 1 tsp garam masala
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt
• For Rice:
  • 2 cups basmati rice, rinsed and soaked for 30 minutes
  • 4 cups water
  • 2 bay leaves
  • 4 green cardamom pods
  • 2 cloves
  • 1 cinnamon stick (1-inch)
  • 1 tsp salt
• For Assembly & Cooking:
  • 3 tbsp oil or ghee
  • 2 large onions, thinly sliced (for frying)
  • Pinch of saffron threads soaked in 2 tbsp warm milk
  • 2 tbsp chopped cilantro and mint for garnish
  • Dough for sealing pot (optional, for dum cooking)

Instructions:

1. Marinate Chicken: Combine all marinade ingredients with chicken. Mix well, cover, and refrigerate for at least 1 hour (or overnight).
2. Par-Cook Rice: Bring 4 cups water, whole spices (bay leaves, cardamom, cloves, cinnamon), and 1 tsp salt to a boil. Add soaked and drained rice. Cook until rice is 70% cooked (about 5-7 minutes). Drain immediately and set aside.
3. Fry Onions: Heat oil/ghee in a separate pan. Add sliced onions and fry until deep golden brown and crispy (birista). Remove half and set aside for garnish. Keep the rest in the pan.
4. Layer Biryani: In a heavy-bottomed pot (suitable for dum cooking), layer the marinated chicken at the bottom along with the onions and oil/ghee from the pan. Spread half of the par-cooked rice over the chicken. Sprinkle with half the fried onions, half the cilantro/mint, and half the saffron milk. Layer the remaining rice. Top with remaining fried onions, cilantro/mint, and saffron milk. Dot with extra ghee if desired.
5. Dum Cooking: Cover the pot tightly with a lid. You can seal the edges with dough (atta) or use aluminum foil under the lid for a tight seal. Cook on very low heat for 25-30 minutes, or until chicken is cooked and rice is fully steamed. Alternatively, bake in a preheated oven at 350°F (175°C) for 30 minutes.
6. Serve: Let the biryani rest for 10 minutes before opening. Gently fluff the rice with a fork, mixing layers slightly. Serve hot, often with raita (yogurt dip) or salan (gravy).

### What makes it special?:*

Biryani is a celebratory dish known for its complex aroma derived from fragrant basmati rice, tender marinated meat, and a symphony of spices. The layering and slow-cooking (dum) technique allows flavors to meld beautifully, making each spoonful a delightful experience.