Chicken Biryani with Saffron Rice
Layers of fragrant basmati rice and spiced chicken slow-cooked together with saffron, crispy fried onions, and whole spices. This classic Indian biryani fills the kitchen with incredible aromas and delivers complex, layered flavors in every bite.
Ingredients
- 2 lbs bone-in chicken thighs
- 2 cups basmati rice, soaked 30 minutes
- 1 cup plain yogurt
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 green chilies, slit
- 1/4 tsp saffron threads, soaked in 3 tbsp warm milk
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 4 whole cardamom pods
- 4 whole cloves
- 1 cinnamon stick
- 2 bay leaves
- 3 tbsp ghee or vegetable oil
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint leaves
- Salt to taste
- Fried onions for garnish
Instructions
- 1
Marinate chicken with yogurt, garlic, ginger, turmeric, garam masala, cumin, coriander, and salt for at least 20 minutes.
- 2
Parboil the soaked basmati rice in salted water with bay leaves until 70% cooked (about 5 minutes). Drain and set aside.
- 3
Heat ghee in a heavy-bottomed pot. Fry sliced onions until deep golden brown, about 12 minutes. Remove half for garnish.
- 4
Add whole spices (cardamom, cloves, cinnamon) to the pot and cook 30 seconds until fragrant.
- 5
Add marinated chicken with its yogurt marinade and green chilies. Cook 10 minutes, stirring occasionally, until chicken is sealed.
- 6
Layer the parboiled rice over the chicken. Drizzle saffron milk over the top. Scatter cilantro and mint leaves.
- 7
Cover tightly with aluminum foil and a lid. Cook on the lowest heat for 25 minutes (dum cooking). Do not open the lid.
- 8
Remove from heat and let rest 5 minutes. Gently fluff with a fork, mixing the layers. Garnish with fried onions and serve with raita.