1Mix the marinade ingredients in a large pot (about 26cm / 11" diameter).
2Mix the marinade ingredients in a large pot (about 26cm / 11" diameter).
3Mix the marinade ingredients in a large pot (about 26cm / 11" diameter).
4Add chicken to the pot and coat well with the marinade.
5Add chicken to the pot and coat well with the marinade.
6Add chicken to the pot and coat well with the marinade.
7Marinate the chicken for 20 minutes to overnight.
8Marinate the chicken for 20 minutes to overnight.
9Marinate the chicken for 20 minutes to overnight.
10Bring 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.
11Bring 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.
12Bring 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.
13Add 2 1/4 cups (450g) uncooked basmati rice to the boiling water.
14Add 2 1/4 cups (450g) uncooked basmati rice to the boiling water.
15Add 2 1/4 cups (450g) uncooked basmati rice to the boiling water.
16Bring 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.
17Bring 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.
18Bring 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.
19Drain the rice immediately and set aside.
20Drain the rice immediately and set aside.
21Drain the rice immediately and set aside.
22Heat 1 cup (250 ml) oil in a large saucepan over medium-high heat.
23Heat 1 cup (250 ml) oil in a large saucepan over medium-high heat.
24Heat 1 cup (250 ml) oil in a large saucepan over medium-high heat.
25Cook 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.
26Cook 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.
27Cook 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.
28Remove the crispy onions onto a paper towel-lined plate.
29Remove the crispy onions onto a paper towel-lined plate.
30Remove the crispy onions onto a paper towel-lined plate.
31Repeat with the remaining onion.
32Repeat with the remaining onion.
33Repeat with the remaining onion.
34Place 1 tsp saffron threads (loosely packed) in a bowl with 2 tbsp warm water and leave for 10 minutes or more.
35Place 1 tsp saffron threads (loosely packed) in a bowl with 2 tbsp warm water and leave for 10 minutes or more.
36Place 1 tsp saffron threads (loosely packed) in a bowl with 2 tbsp warm water and leave for 10 minutes or more.
37Place the pot with the marinated chicken onto a stove over medium heat.
38Place the pot with the marinated chicken onto a stove over medium heat.
39Place the pot with the marinated chicken onto a stove over medium heat.
40Cover the pot and cook for 5 minutes.
41Cover the pot and cook for 5 minutes.
42Cover the pot and cook for 5 minutes.
43Remove the lid and cook for another 5 minutes, turning the chicken twice.
44Remove the lid and cook for another 5 minutes, turning the chicken twice.
45Remove the lid and cook for another 5 minutes, turning the chicken twice.
46Remove the pot from the heat.
47Remove the pot from the heat.
48Remove the pot from the heat.
49Turn the chicken so the skin side is down, ensuring it covers most of the base of the pot.
50Turn the chicken so the skin side is down, ensuring it covers most of the base of the pot.
51Turn the chicken so the skin side is down, ensuring it covers most of the base of the pot.
52Scatter half of the crispy onions over the chicken, then scatter half of the 1 cup chopped coriander / cilantro.
53Scatter half of the crispy onions over the chicken, then scatter half of the 1 cup chopped coriander / cilantro.
54Scatter half of the crispy onions over the chicken, then scatter half of the 1 cup chopped coriander / cilantro.
55Top with all the par-boiled rice.
56Top with all the par-boiled rice.
57Top with all the par-boiled rice.
58Gently pat down and flatten the surface of the rice.
59Gently pat down and flatten the surface of the rice.
60Gently pat down and flatten the surface of the rice.
61Drizzle the saffron water across the rice surface in a random pattern.
62Drizzle the saffron water across the rice surface in a random pattern.
63Drizzle the saffron water across the rice surface in a random pattern.
64Drizzle the 1/4 cup (60g) melted ghee or unsalted butter over the rice.
65Drizzle the 1/4 cup (60g) melted ghee or unsalted butter over the rice.
66Drizzle the 1/4 cup (60g) melted ghee or unsalted butter over the rice.
67Place the lid back on the pot.
68Place the lid back on the pot.
69Place the lid back on the pot.
70Return the pot to the stove over medium heat.
71Return the pot to the stove over medium heat.
72Return the pot to the stove over medium heat.
73As soon as you see steam, turn the heat down to low and cook for 25 minutes.
74As soon as you see steam, turn the heat down to low and cook for 25 minutes.
75As soon as you see steam, turn the heat down to low and cook for 25 minutes.
76Remove the pot from the stove and let it rest with the lid on for 10 minutes.
77Remove the pot from the stove and let it rest with the lid on for 10 minutes.
78Remove the pot from the stove and let it rest with the lid on for 10 minutes.
79To 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.
80To 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.
81To 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.
82Turn out the biryani into a bowl or onto a platter.
83Turn out the biryani into a bowl or onto a platter.
84Turn out the biryani into a bowl or onto a platter.
85Garnish with the remaining crispy onions and chopped coriander / cilantro.
86Garnish with the remaining crispy onions and chopped coriander / cilantro.
87Garnish with the remaining crispy onions and chopped coriander / cilantro.
88Serve with yogurt on the side.
89Serve with yogurt on the side.
90Serve with yogurt on the side.
Ingredients
750 g chicken thighs, skin on, bone in, halved along bone
750 g chicken thighs, skin on, bone in, halved along bone
750 g chicken thighs, skin on, bone in, halved along bone
2 2/3 cup yoghurt, plain
2 2/3 cup yoghurt, plain
2 2/3 cup yoghurt, plain
125 ml water
125 ml water
125 ml water
2 tbsp vegetable oil (or other plain oil)
2 tbsp vegetable oil (or other plain oil)
2 tbsp vegetable oil (or other plain oil)
6 garlic cloves, minced
6 garlic cloves, minced
6 garlic cloves, minced
2 tsp finely grated fresh ginger
2 tsp finely grated fresh ginger
2 tsp finely grated fresh ginger
1 1/8 tsp ground turmeric
1 1/8 tsp ground turmeric
1 1/8 tsp ground turmeric
1 1/4 tsp cinnamon
1 1/4 tsp cinnamon
1 1/4 tsp cinnamon
1 1/2 tsp cayenne (adjust spiciness to taste)
1 1/2 tsp cayenne (adjust spiciness to taste)
1 1/2 tsp cayenne (adjust spiciness to taste)
1 1/2 tsp ground cardamom
1 1/2 tsp ground cardamom
1 1/2 tsp ground cardamom
2 tsp garam marsala
2 tsp garam marsala
2 tsp garam marsala
2 tsp coriander
2 tsp coriander
2 tsp coriander
1 tbsp cumin
1 tbsp cumin
1 tbsp cumin
2 tbsp paprika, sweet / ordinary (not smoked)
2 tbsp paprika, sweet / ordinary (not smoked)
2 tbsp paprika, sweet / ordinary (not smoked)
1 3/4 tsp salt
1 3/4 tsp salt
1 3/4 tsp salt
2 tbsp salt
2 tbsp salt
2 tbsp salt
10 cloves
10 cloves
10 cloves
5 dried bay leaves
5 dried bay leaves
5 dried bay leaves
1 star anise
1 star anise
1 star anise
6 green cardamon pods
6 green cardamon pods
6 green cardamon pods
2.25 cups uncooked basmati rice
2.25 cups uncooked basmati rice
2.25 cups uncooked basmati rice
2 medium onions (yellow, brown), halved and finely sliced
2 medium onions (yellow, brown), halved and finely sliced
2 medium onions (yellow, brown), halved and finely sliced
1 cup oil, for frying
1 cup oil, for frying
1 cup oil, for frying
1 tsp saffron threads (loosely packed)
1 tsp saffron threads (loosely packed)
1 tsp saffron threads (loosely packed)
2 tbsp warm water
2 tbsp warm water
2 tbsp warm water
1 cup coriander / cilantro, chopped
1 cup coriander / cilantro, chopped
1 cup coriander / cilantro, chopped
1 1/4 cup ghee or unsalted butter, melted
1 1/4 cup ghee or unsalted butter, melted
1 1/4 cup ghee or unsalted butter, melted
Crispy onions
Crispy onions
Crispy onions
Chopped coriander / cilantro
Chopped coriander / cilantro
Chopped coriander / cilantro
Yoghurt
Yoghurt
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.