Chicken Biryani

Ingredients

• Basmati rice— 2 cups

  Long grain, aged

• Chicken (bone-in pieces)— 500g

  Cut into medium pieces

• Onions— 3 large, sliced thin
• Tomatoes— 2 large, chopped
• Ginger-garlic paste— 3 tbsp
• Yogurt— 0.5 cup
• Red chili powder— 2 tsp
• Turmeric powder— 1 tsp
• Coriander powder— 2 tsp
• Garam masala— 2 tsp
• Biryani masala— 2 tbsp

  Store-bought or homemade

• Saffron strands— a pinch

  Soaked in 2 tbsp warm milk

• Whole spices for rice—

  See next section

• Bay leaves— 2
• Cinnamon stick— 2 inch piece
• Cloves— 4-5
• Cardamom pods— 4-5
• Star anise— 1
• Black peppercorns— 1 tsp
• Oil or ghee— 5-6 tbsp
• Mint leaves— 0.5 cup, chopped
• Fresh coriander leaves— 0.5 cup, chopped
• Fried onions (birista)— 1 cup

  For garnish and layering

• Salt— to taste
• Water— as needed
• Lemon juice— 1 tbsp
• Rose water— 1 tsp

  Optional

• Kewra water— 1 tsp

  Optional

Instructions

1. 1

   Wash and soak basmati rice in water for 30 minutes. Drain and set aside.

2. 2

   Marinate chicken: In a bowl, mix chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, biryani masala, salt, and half of the chopped mint and coriander leaves. Marinate for at least 1 hour, preferably overnight.

3. 3

   For fried onions (birista): Heat 2-3 tbsp oil in a pan. Fry thinly sliced onions until golden brown and crispy. Drain on paper towels. This is essential for biryani.

4. 4

   Cook the chicken: Heat oil or ghee in a heavy-bottomed pot. Add whole spices and let them splutter. Add remaining sliced onions and sauté until golden.

5. 5

   Add tomatoes and cook until soft. Add marinated chicken and cook on high heat for 5-7 minutes, stirring occasionally.

6. 6

   Add 1 cup water, cover, and cook until chicken is 80% done and gravy has thickened. Remove from heat. The gravy should be thick, not watery.

7. 7

   Boil rice: In a large pot, bring 8-10 cups water to boil. Add whole spices (bay leaf, cinnamon, cardamom, cloves, star anise, black peppercorns), salt, and lemon juice. Add drained rice and cook until 70% done (rice should break when pressed but still have a bite). Drain immediately.

8. 8

   Layer the biryani: In the same pot where chicken was cooked, spread half the chicken in a layer. Top with half the cooked rice. Sprinkle some fried onions, mint leaves, coriander leaves, and saffron-infused milk.

9. 9

   Repeat layers: Add remaining chicken, then remaining rice. Top with remaining fried onions, mint, coriander, saffron milk, and a drizzle of ghee. If using, add rose water and kewra water.

10. 10

    Dum cooking: Cover with a tight-fitting lid (or seal with dough/aluminum foil). Cook on very low heat for 20-25 minutes. You can also place a tawa (griddle) under the pot for gentle heat distribution.

11. 11

    After dum, let it rest for 10-15 minutes without opening the lid. Gently mix the layers when serving. Serve hot with raita, salad, and pickle. The biryani should be fragrant, moist, and perfectly layered.