Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
Tap any ingredient to read its history, origin and where it is used.
Biryani is a celebration dish across South Asia: marinated meat and fragrant basmati rice layered together and steamed slowly so that the flavors blend.
The steps are simple but there are several, so allow time. The reward is a pot of rice scented with saffron, mint and whole spices.
Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.
Photo credits: Photo 1: alleksana on Pexels; Photo 2: Bilal Moazzam on Pexels; Photo 3: Sarabjeet Singh on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.
Chicken Biryani
Description
Chicken biryani with basmati rice, yogurt-marinated chicken, caramelized onions, saffron and whole spices, layered and steamed (dum).Ingredients
For the chicken
For the rice
To layer
Instructions
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Mix the chicken with the yogurt, ginger-garlic paste, turmeric, chili powder, garam masala and salt. Marinate for at least 2 hours, or overnight in the refrigerator.
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Fry the sliced onions in oil until deep golden and crisp. Set aside, saving the oil.
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Boil plenty of water with the whole spices and salt. Add the drained rice and cook for 5 to 6 minutes until about 70 percent done. Drain.
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Spread the marinated chicken in the bottom of a heavy pot. Top with half the mint, cilantro and fried onions.
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Layer the rice on top, then the rest of the herbs and onions. Drizzle with the saffron milk and ghee.
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Cover tightly (seal the lid with foil or dough). Cook on high heat for 5 minutes, then on the lowest heat for 35 to 40 minutes.
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Rest for 10 minutes. Check that the chicken reaches 74 C / 165 F, then gently mix and serve with raita.
