Name: Chicken Biryani
Ingredients: 2 lbs (900g) chicken thighs, bone-in and skin removed; 1 cup (240g) plain yogurt; 1 tablespoon ginger paste; 1 tablespoon garlic paste; 2 teaspoons garam masala; 1 teaspoon ground turmeric; 1 teaspoon red chili powder; 1 teaspoon ground coriander; 2 tablespoons fresh lemon juice; 1 teaspoon salt; 2 cups (400g) basmati rice, aged variety preferred; 2 bay leaves; 4 green cardamom pods; 6 cloves; 1 cinnamon stick (2-inch piece); 1 star anise; 2 teaspoons salt for rice; 3 tablespoons ghee or clarified butter; 2 large onions, thinly sliced; 1/4 cup fresh mint leaves, chopped; 1/4 cup fresh cilantro, chopped; A generous pinch of saffron strands soaked in 2 tablespoons warm milk; 1/4 cup (60ml) rose water (optional but recommended)

Description

This Chicken Biryani isn’t just a recipe; it’s your ticket to becoming the dinner party legend who makes everyone’s taste buds dance with joy!

Ingredients

Scale

2 lbs (900g) chicken thighs, bone-in and skin removed
1 cup (240g) plain yogurt
1 tablespoon ginger paste
1 tablespoon garlic paste
2 teaspoons garam masala
1 teaspoon ground turmeric
1 teaspoon red chili powder
1 teaspoon ground coriander
2 tablespoons fresh lemon juice
1 teaspoon salt
2 cups (400g) basmati rice, aged variety preferred
2 bay leaves
4 green cardamom pods
6 cloves
1 cinnamon stick (2-inch piece)
1 star anise
2 teaspoons salt for rice
3 tablespoons ghee or clarified butter
2 large onions, thinly sliced
1/4 cup fresh mint leaves, chopped
1/4 cup fresh cilantro, chopped
A generous pinch of saffron strands soaked in 2 tablespoons warm milk
1/4 cup (60ml) rose water (optional but recommended)

Instructions

Combine yogurt, ginger paste, garlic paste, garam masala, turmeric, red chili powder, coriander, lemon juice, and salt in a large bowl. Add chicken pieces, mix thoroughly, and marinate for at least 2 hours or overnight.
Rinse basmati rice until water runs clear, then soak for 30 minutes. Drain well.
Bring 8 cups water to boil with bay leaves, cardamom, cloves, cinnamon, star anise, and salt. Add drained rice and cook until 70% done (5-6 minutes). Drain immediately.
Heat ghee in a heavy-bottomed pan and fry sliced onions until golden brown (15-20 minutes). Remove half for garnishing.
Layer marinated chicken over the remaining onions in the pan. Sprinkle half the herbs over chicken.
Spread parboiled rice over chicken in an even layer. Drizzle saffron milk and rose water over rice.
Sprinkle remaining herbs and reserved fried onions on top.
Cover tightly with foil and lid. Cook on high heat for 5 minutes, then reduce to very low heat for 25 minutes.
Remove from heat and let rest, covered, for 10 minutes before serving.
Gently mix layers when serving, ensuring each portion has both rice and chicken.