Directions
- 1Mix the marinade ingredients in a large pot (about 26cm / 11" diameter).
- 2Add chicken to the pot and coat well with the marinade.
- 3Marinate the chicken for 20 minutes to overnight.
- 4Bring 3 litres / 3 quarts of water to the boil, then add 2 tbsp salt, 10 cloves, 5 dried bay leaves, 1 star anise, and 6 green cardamom pods.
- 5Add 2 1/4 cups (450g) uncooked basmati rice to the boiling water.
- 6Bring the water back up to the boil and cook for 4 minutes, or until the rice is just cooked but still a bit firm in the middle.
- 7Drain the rice immediately and set aside.
- 8Heat 1 cup (250 ml) oil in a large saucepan over medium-high heat.
- 9Cook 2 medium onions (yellow, brown), halved and finely sliced, in batches for 3 to 4 minutes until golden brown; do not burn them as they will become bitter.
- 10Remove the crispy onions onto a paper towel-lined plate.
- 11Repeat with the remaining onion.
- 12Place 1 tsp saffron threads (loosely packed) in a bowl with 2 tbsp warm water and leave for 10 minutes or more.
- 13Place the pot with the marinated chicken onto a stove over medium heat.
- 14Cover the pot and cook for 5 minutes.
- 15Remove the lid and cook for another 5 minutes, turning the chicken twice.
- 16Remove the pot from the heat.
- 17Turn the chicken so the skin side is down, ensuring it covers most of the base of the pot.
- 18Scatter half of the crispy onions over the chicken, then scatter half of the 1 cup chopped coriander / cilantro.
- 19Top with all the par-boiled rice.
- 20Gently pat down and flatten the surface of the rice.
- 21Drizzle the saffron water across the rice surface in a random pattern.
- 22Drizzle the 1/4 cup (60g) melted ghee or unsalted butter over the rice.
- 23Place the lid back on the pot.
- 24Return the pot to the stove over medium heat.
- 25As soon as you see steam, turn the heat down to low and cook for 25 minutes.
- 26Remove the pot from the stove and let it rest with the lid on for 10 minutes.
- 27To serve, use a large spoon to dig deep into the pot, aiming to scoop up patches of yellow rice, white rice, curry-stained rice, and chicken.
- 28Turn out the biryani into a bowl or onto a platter.
- 29Garnish with the remaining crispy onions and chopped coriander / cilantro.
- 30Serve with yogurt on the side.
Ingredients
- 750 g chicken thighs, skin on, bone in, halved along bone
- 2 2/3 cup yoghurt, plain
- 125 ml water
- 2 tbsp vegetable oil (or other plain oil)
- 6 garlic cloves, minced
- 2 tsp finely grated fresh ginger
- 1 1/8 tsp ground turmeric
- 1 1/4 tsp cinnamon
- 1 1/2 tsp cayenne (adjust spiciness to taste)
- 1 1/2 tsp ground cardamom
- 2 tsp garam marsala
- 2 tsp coriander
- 1 tbsp cumin
- 2 tbsp paprika, sweet / ordinary (not smoked)
- 1 3/4 tsp salt
- 2 tbsp salt
- 10 cloves
- 5 dried bay leaves
- 1 star anise
- 6 green cardamon pods
- 2.25 cups uncooked basmati rice
- 2 medium onions (yellow, brown), halved and finely sliced
- 1 cup oil, for frying
- 1 tsp saffron threads (loosely packed)
- 2 tbsp warm water
- 1 cup coriander / cilantro, chopped
- 1 1/4 cup ghee or unsalted butter, melted
- Crispy onions
- Chopped coriander / cilantro
- Yoghurt
Equipment
large potlarge saucepanpaper towel lined platebowlstovelidlarge spoon
Tips
- For the chicken, skin on bone in thighs is recommended for juicy chicken and protection against overcooking. If using chicken breast, remove chicken from marinade, simmer marinade until paste-like, then squidge raw breast back in the paste before layering.
- Garam Masala is an Indian spice mix found in supermarkets.
- Basmati rice can be substituted with jasmine or long grain rice, but the fragrance will be slightly different.
- For crispy onions, use store-bought crispy fried shallots or onions as an easy substitute.
- Saffron provides unique flavor and yellow color; for a budget-friendly option, use 1/2 tsp saffron powder mixed with water.
- Ghee is clarified butter; it can be homemade or found in Indian/Asian sections of supermarkets. Unsalted butter can be used as a substitute.
- Plain yogurt is fine for garnish, or make Minted Yoghurt (Raita) by mixing 1 1/2 cups plain yoghurt with 1/3 cup finely chopped mint leaves, a pinch of salt, and a touch of water.
- For vegetable biryani, choose about 8 cups of mixed vegetables (e.g., capsicum, carrots, cauliflower, mushrooms, potato, zucchini, peas). Adjust marinade proportions and cooking method as specified in Note 8.
- For other proteins like goat, lamb, beef, or rabbit, cut meat to cover the pot's base, add water to marinade to cover meat, simmer until tender (1 hour or longer), reduce sauce, then proceed with the recipe.
- When par-boiling rice, 2 tbsp of salt is necessary; the rice will taste salty initially, but the salt will balance during the final cooking stage.
- Adjust spiciness (mainly from cayenne and garam masala) to taste.
- Use fresh spices for best flavor.
- Whole spices are typically left in the rice and soften during cooking. If concerned, pick them out or wrap them in muslin/cheesecloth.
- Leftovers keep well for 3-4 days in the fridge; reheat in microwave. Serve with yogurt as rice can be less moist.
- To make ahead: Par-boil rice up to 24 hours ahead. Marinate and cook chicken up to the point before layering, up to 2 days ahead. Saffron water and crispy onions can also be made ahead.
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