Chicken Biryani
Ingredients
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 2 cups basmati rice, rinsed until water runs clear
- 1 cup whole milk yogurt
- 3 tbsp ghee, divided
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tsp Kashmiri red chili powder
- 1 tsp ground turmeric
- 1.5 tsp garam masala
- 1 tsp cumin seeds
- 4 green cardamom pods, lightly crushed
- 2 bay leaves
- 3.5 cups chicken stock
- 1.5 tsp kosher salt, divided
- 2 tbsp cilantro, chopped
- 2 tbsp mint, chopped
Instructions
- Marinate chicken: Whisk together yogurt, 1.5 tsp garam masala, turmeric, chili powder, minced garlic, and ginger. Coat chicken pieces thoroughly and set aside for 15 minutes at room temperature.
- Toast rice: Heat 2 tbsp ghee in a large pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant. Add rinsed basmati rice and stir constantly for 3-4 minutes until each grain glistens and rice is warmed through.
- Bloom aromatics in yogurt: Add chicken stock to the rice, season with 1 tsp salt, nestle in bay leaves and 2 cardamom pods. Bring to a boil, then reduce to medium-low, cover tightly, and cook for 18-20 minutes until rice is 80% cooked and liquid is mostly absorbed. Do not stir.
- Build flavor base: While rice cooks, heat remaining 1 tbsp ghee in a heavy-bottomed skillet over medium-high heat. Add sliced onions and cook for 8-10 minutes, stirring frequently, until deep golden brown and caramelized. Reserve half for garnish.
- Cook marinated chicken: Add marinated chicken with yogurt coating to remaining onions in skillet. Cook over medium-high heat for 6-7 minutes, stirring occasionally, until chicken is seared on edges but still raw inside. This step builds a flavorful crust.
- Layer and steam: When rice is partially cooked, gently fold chicken mixture (with all pan juices) into rice, being careful not to break grains. Scatter reserved caramelized onions on top, cover pot with foil, then place lid on top to seal completely.
- Final cook: Reduce heat to low and cook covered for 22-25 minutes until chicken is cooked through (internal temperature 165°F) and rice is tender. Let rest covered for 5 minutes off heat.
- Finish and serve: Gently fluff biryani with a fork, sprinkle with remaining 0.5 tsp garam masala, fresh cilantro, and mint. Serve hot with reserved caramelized onions scattered over top.
Inspired by Aarthi Sampath’s winning chicken biryani. This is a plausible recreation, not the chef’s original recipe.