Chicken Biryani

Chicken Biryani nutrition facts

How it's made

1. In a bowl, combine 150 g chicken thigh pieces with 40 g yogurt, 1 tbsp biryani masala, 1 tsp ginger-garlic paste, ½ tsp turmeric, 1 tsp salt. Marinate 30 minutes minimum.
2. Rinse 100 g basmati rice until water runs clear. Soak in cold water 20 minutes, then drain.
3. Bring a large pot of water to a boil with 1 bay leaf, 4 green cardamom, 1 cinnamon stick, 2 cloves, 1 tsp salt. Add the soaked rice and cook 5–6 minutes until ~70% done (rice should still have bite). Drain.
4. In a heavy-bottomed pot, sear 40 g sliced onion in 2 tsp ghee until golden, ~4 minutes. Add the marinated chicken in a single layer and brown 3 minutes per side.
5. Spread the chicken evenly across the pot bottom. Layer the par-cooked rice on top. Drizzle 2 tbsp warm milk steeped with a pinch of saffron, plus the remaining 1 tsp ghee.
6. Cover with foil, then a tight lid. Reduce heat to lowest setting and dum-cook for 22 minutes (do not lift the lid).
7. Turn off heat and let rest, covered, for another 10 minutes. Fluff gently with a fork and serve with raita.