Chicken Biryani

45 mins
Serves 1
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Directions

  1. 1Add cinnamon stick and bay leaf to a pan.
  2. 2Add cinnamon stick and bay leaf to a pan.
  3. 3Add cinnamon stick and bay leaf to a pan.
  4. 4Add coriander seeds, cloves, black peppercorns, and fennel seeds to the pan.
  5. 5Add coriander seeds, cloves, black peppercorns, and fennel seeds to the pan.
  6. 6Add coriander seeds, cloves, black peppercorns, and fennel seeds to the pan.
  7. 7Add black and green cardamom and star anise to the pan.
  8. 8Add black and green cardamom and star anise to the pan.
  9. 9Add black and green cardamom and star anise to the pan.
  10. 10Lightly toast the spices on medium-low heat for a couple of minutes.
  11. 11Lightly toast the spices on medium-low heat for a couple of minutes.
  12. 12Lightly toast the spices on medium-low heat for a couple of minutes.
  13. 13Once fragrant, transfer the toasted spices into a spice grinder.
  14. 14Once fragrant, transfer the toasted spices into a spice grinder.
  15. 15Once fragrant, transfer the toasted spices into a spice grinder.
  16. 16Blend the spices into a fine powder.
  17. 17Blend the spices into a fine powder.
  18. 18Blend the spices into a fine powder.
  19. 19Slice the red onion very equally and thinly.
  20. 20Slice the red onion very equally and thinly.
  21. 21Slice the red onion very equally and thinly.
  22. 22Place the sliced onions in a cold pan.
  23. 23Place the sliced onions in a cold pan.
  24. 24Place the sliced onions in a cold pan.
  25. 25Submerge the onions in neutral oil.
  26. 26Submerge the onions in neutral oil.
  27. 27Submerge the onions in neutral oil.
  28. 28Turn on the heat and let the onions cook until crispy.
  29. 29Turn on the heat and let the onions cook until crispy.
  30. 30Turn on the heat and let the onions cook until crispy.
  31. 31Peel ginger using a spoon.
  32. 32Peel ginger using a spoon.
  33. 33Peel ginger using a spoon.
  34. 34Add peeled garlic cloves to the ginger.
  35. 35Add peeled garlic cloves to the ginger.
  36. 36Add peeled garlic cloves to the ginger.
  37. 37Mash ginger and garlic into a paste consistency using a mortar and pestle.
  38. 38Mash ginger and garlic into a paste consistency using a mortar and pestle.
  39. 39Mash ginger and garlic into a paste consistency using a mortar and pestle.
  40. 40Place skin-on drumsticks into a large bowl.
  41. 41Place skin-on drumsticks into a large bowl.
  42. 42Place skin-on drumsticks into a large bowl.
  43. 43Add full-fat yogurt to the chicken.
  44. 44Add full-fat yogurt to the chicken.
  45. 45Add full-fat yogurt to the chicken.
  46. 46Add the garlic and ginger paste to the chicken.
  47. 47Add the garlic and ginger paste to the chicken.
  48. 48Add the garlic and ginger paste to the chicken.
  49. 49Add a spoonful of biryani masala to the chicken.
  50. 50Add a spoonful of biryani masala to the chicken.
  51. 51Add a spoonful of biryani masala to the chicken.
  52. 52Add a spoonful of Kashmiri red chili powder to the chicken.
  53. 53Add a spoonful of Kashmiri red chili powder to the chicken.
  54. 54Add a spoonful of Kashmiri red chili powder to the chicken.
  55. 55Add turmeric and green chilies to the chicken.
  56. 56Add turmeric and green chilies to the chicken.
  57. 57Add turmeric and green chilies to the chicken.
  58. 58Squeeze some lemon juice over the chicken.
  59. 59Squeeze some lemon juice over the chicken.
  60. 60Squeeze some lemon juice over the chicken.
  61. 61Salt the chicken very well.
  62. 62Salt the chicken very well.
  63. 63Salt the chicken very well.
  64. 64Mix and marinate the chicken until well coated.
  65. 65Mix and marinate the chicken until well coated.
  66. 66Mix and marinate the chicken until well coated.
  67. 67Wash the basmati rice thoroughly with cold water until the water runs clear.
  68. 68Wash the basmati rice thoroughly with cold water until the water runs clear.
  69. 69Wash the basmati rice thoroughly with cold water until the water runs clear.
  70. 70Soak the rice for 15-30 minutes.
  71. 71Soak the rice for 15-30 minutes.
  72. 72Soak the rice for 15-30 minutes.
  73. 73Add star anise, clove, green and black cardamom to boiling water.
  74. 74Add star anise, clove, green and black cardamom to boiling water.
  75. 75Add star anise, clove, green and black cardamom to boiling water.
  76. 76Add a cinnamon stick and bay leaf to the water.
  77. 77Add a cinnamon stick and bay leaf to the water.
  78. 78Add a cinnamon stick and bay leaf to the water.
  79. 79Salt the water generously.
  80. 80Salt the water generously.
  81. 81Salt the water generously.
  82. 82Add some biryani masala to the water.
  83. 83Add some biryani masala to the water.
  84. 84Add some biryani masala to the water.
  85. 85Add the washed basmati rice to the boiling water.
  86. 86Add the washed basmati rice to the boiling water.
  87. 87Add the washed basmati rice to the boiling water.
  88. 88Allow the rice to boil for just a couple of minutes, aiming for a 60% cook.
  89. 89Allow the rice to boil for just a couple of minutes, aiming for a 60% cook.
  90. 90Allow the rice to boil for just a couple of minutes, aiming for a 60% cook.
  91. 91Drain the par-boiled rice and spread it out on a rack to cool down.
  92. 92Drain the par-boiled rice and spread it out on a rack to cool down.
  93. 93Drain the par-boiled rice and spread it out on a rack to cool down.
  94. 94Add a nice heap of ghee to a new pot.
  95. 95Add a nice heap of ghee to a new pot.
  96. 96Add a nice heap of ghee to a new pot.
  97. 97Gently lay the marinated chicken into the pot.
  98. 98Gently lay the marinated chicken into the pot.
  99. 99Gently lay the marinated chicken into the pot.
  100. 100Add a hefty amount of cilantro and mint over the chicken.
  101. 101Add a hefty amount of cilantro and mint over the chicken.
  102. 102Add a hefty amount of cilantro and mint over the chicken.
  103. 103Add a very nice handful of crispy onions.
  104. 104Add a very nice handful of crispy onions.
  105. 105Add a very nice handful of crispy onions.
  106. 106Add half of the basmati rice over the ingredients.
  107. 107Add half of the basmati rice over the ingredients.
  108. 108Add half of the basmati rice over the ingredients.
  109. 109On top of the first layer of rice, add more cilantro, mint, and crispy onions.
  110. 110On top of the first layer of rice, add more cilantro, mint, and crispy onions.
  111. 111On top of the first layer of rice, add more cilantro, mint, and crispy onions.
  112. 112Sprinkle nice dollops of ghee.
  113. 113Sprinkle nice dollops of ghee.
  114. 114Sprinkle nice dollops of ghee.
  115. 115Season with a little bit more biryani masala.
  116. 116Season with a little bit more biryani masala.
  117. 117Season with a little bit more biryani masala.
  118. 118Add a quick pinch of salt.
  119. 119Add a quick pinch of salt.
  120. 120Add a quick pinch of salt.
  121. 121Add the final layer of rice.
  122. 122Add the final layer of rice.
  123. 123Add the final layer of rice.
  124. 124Add a final layer of mint and cilantro.
  125. 125Add a final layer of mint and cilantro.
  126. 126Add a final layer of mint and cilantro.
  127. 127Add more crispy onions.
  128. 128Add more crispy onions.
  129. 129Add more crispy onions.
  130. 130Sprinkle or drizzle a little bit more ghee.
  131. 131Sprinkle or drizzle a little bit more ghee.
  132. 132Sprinkle or drizzle a little bit more ghee.
  133. 133Add one more light pinch of salt and biryani masala.
  134. 134Add one more light pinch of salt and biryani masala.
  135. 135Add one more light pinch of salt and biryani masala.
  136. 136Finish with some steeped saffron water.
  137. 137Finish with some steeped saffron water.
  138. 138Finish with some steeped saffron water.
  139. 139Seal the pot nicely and tightly with a first layer of aluminum foil.
  140. 140Seal the pot nicely and tightly with a first layer of aluminum foil.
  141. 141Seal the pot nicely and tightly with a first layer of aluminum foil.
  142. 142Cover the pot with a lid.
  143. 143Cover the pot with a lid.
  144. 144Cover the pot with a lid.
  145. 145Cook slowly for about 30 minutes.
  146. 146Cook slowly for about 30 minutes.
  147. 147Cook slowly for about 30 minutes.
  148. 148After about 30 minutes, kill the heat and let it sit for about 15 more minutes.
  149. 149After about 30 minutes, kill the heat and let it sit for about 15 more minutes.
  150. 150After about 30 minutes, kill the heat and let it sit for about 15 more minutes.
  151. 151Remove the lid and aluminum foil.
  152. 152Remove the lid and aluminum foil.
  153. 153Remove the lid and aluminum foil.
  154. 154Fluff the biryani with a spoon or serving utensil.
  155. 155Fluff the biryani with a spoon or serving utensil.
  156. 156Fluff the biryani with a spoon or serving utensil.

Ingredients

  • cinnamon stick
  • cinnamon stick
  • cinnamon stick
  • bay leaf
  • bay leaf
  • bay leaf
  • coriander seed
  • coriander seed
  • coriander seed
  • cloves
  • cloves
  • cloves
  • black peppercorns
  • black peppercorns
  • black peppercorns
  • fennel seed
  • fennel seed
  • fennel seed
  • black cardamom
  • black cardamom
  • black cardamom
  • green cardamom
  • green cardamom
  • green cardamom
  • star anise
  • star anise
  • star anise
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • neutral oil
  • neutral oil
  • neutral oil
  • ginger
  • ginger
  • ginger
  • garlic
  • garlic
  • garlic
  • skin-on drumsticks
  • skin-on drumsticks
  • skin-on drumsticks
  • full-fat yogurt
  • full-fat yogurt
  • full-fat yogurt
  • 1 spoonful biryani masala
  • 1 spoonful biryani masala
  • 1 spoonful biryani masala
  • 1 spoonful Kashmiri red chili powder
  • 1 spoonful Kashmiri red chili powder
  • 1 spoonful Kashmiri red chili powder
  • turmeric
  • turmeric
  • turmeric
  • green chili
  • green chili
  • green chili
  • lemon juice
  • lemon juice
  • lemon juice
  • salt
  • salt
  • salt
  • 1 pound Indian White Basmati Rice
  • 1 pound Indian White Basmati Rice
  • 1 pound Indian White Basmati Rice
  • ghee
  • ghee
  • ghee
  • cilantro
  • cilantro
  • cilantro
  • mint
  • mint
  • mint
  • saffron water
  • saffron water
  • saffron water

Equipment

panspice grindercutting boardknifespoonpotcolanderbaking sheetaluminum foillid

Tips

  • To peel ginger, use a spoon.
  • When frying onions for crispiness, start with a cold pan and submerge them in neutral oil, then turn on the heat.
  • When parboiling rice, aim for a 60% cook and then lay it out on a rack to cool down.