Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, finely chopped
- 2 cups basmati rice, rinsed thoroughly
- 1 cup plain yogurt
- 1/4 cup ginger-garlic paste
- 2 tbsp biryani masala (or your own blend of garam masala, turmeric, chili powder, coriander, cumin)
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1/2 tsp saffron strands, soaked in 1/4 cup warm milk
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 2 cups chicken broth
- 2 tbsp ghee or vegetable oil
- Salt to taste
- 1/2 cup fried onions (optional)
Instructions
- Step 1: Marinate the chicken: In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, biryani masala, turmeric powder, chili powder, and salt. Mix well and let it marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.
- Step 2: Sauté the onions: Heat ghee or oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until golden brown.
- Step 3: Cook the rice: Add the rinsed basmati rice to the pot and sauté for 2-3 minutes, stirring constantly. Add the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the rice is almost cooked but still slightly firm.
- Step 4: Layer the biryani: Gently layer half of the cooked rice in the pot. Spread the marinated chicken evenly over the rice. Top with the remaining rice, and pour the saffron milk evenly over the top. Scatter the chopped cilantro and mint over the rice.
- Step 5: Steam the biryani: Cover the pot tightly with a lid or aluminum foil. Reduce heat to the lowest setting and steam for 15-20 minutes, or until the chicken is cooked through and the rice is tender and fluffy.
- Step 6: Rest and serve: Let the biryani rest for 10-15 minutes before gently fluffing it with a fork. Garnish with fried onions (optional) and serve hot with raita (yogurt dip) and your favorite side dishes.
Notes
- Store leftover biryani in an airtight container in the refrigerator for up to 3 days; its flavors deepen overnight!
- For reheating, gently steam the biryani in a covered pan over low heat to avoid drying it out; a splash of water on the bottom helps.
- Serve your amazing biryani with a cooling raita and a vibrant side salad for a balanced and flavorful meal.
- To elevate the aroma, toast the biryani masala lightly in ghee before adding it to the chicken marinade; this unlocks its full potential.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American