Chicken Biryani

25 mins
Serves 4
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Directions

  1. 1Slice red onions thinly for frying.
  2. 2Slice red onions thinly for frying.
  3. 3Slice red onions thinly for frying.
  4. 4Fry the sliced red onions at 325 degrees Fahrenheit until golden brown and crispy.
  5. 5Fry the sliced red onions at 325 degrees Fahrenheit until golden brown and crispy.
  6. 6Fry the sliced red onions at 325 degrees Fahrenheit until golden brown and crispy.
  7. 7Chop tomatoes for the chicken curry base.
  8. 8Chop tomatoes for the chicken curry base.
  9. 9Chop tomatoes for the chicken curry base.
  10. 10Dice onions for the chicken curry.
  11. 11Dice onions for the chicken curry.
  12. 12Dice onions for the chicken curry.
  13. 13Slice green chilies lengthwise.
  14. 14Slice green chilies lengthwise.
  15. 15Slice green chilies lengthwise.
  16. 16Wash basmati rice thoroughly to remove starch.
  17. 17Wash basmati rice thoroughly to remove starch.
  18. 18Wash basmati rice thoroughly to remove starch.
  19. 19Soak the washed basmati rice for 30 minutes.
  20. 20Soak the washed basmati rice for 30 minutes.
  21. 21Soak the washed basmati rice for 30 minutes.
  22. 22Add ghee to a pot for the chicken curry.
  23. 23Add ghee to a pot for the chicken curry.
  24. 24Add ghee to a pot for the chicken curry.
  25. 25Add whole spices (bay leaf, black cardamom, green cardamom, mace, nutmeg, cloves) to the ghee.
  26. 26Add whole spices (bay leaf, black cardamom, green cardamom, mace, nutmeg, cloves) to the ghee.
  27. 27Add whole spices (bay leaf, black cardamom, green cardamom, mace, nutmeg, cloves) to the ghee.
  28. 28Add diced onions to the pot and cook until the color changes, stirring constantly to prevent burning.
  29. 29Add diced onions to the pot and cook until the color changes, stirring constantly to prevent burning.
  30. 30Add diced onions to the pot and cook until the color changes, stirring constantly to prevent burning.
  31. 31Add ginger garlic paste to the onions and cook until aromatic.
  32. 32Add ginger garlic paste to the onions and cook until aromatic.
  33. 33Add ginger garlic paste to the onions and cook until aromatic.
  34. 34Stir in turmeric powder and chili powder.
  35. 35Stir in turmeric powder and chili powder.
  36. 36Stir in turmeric powder and chili powder.
  37. 37Add chopped tomatoes and cook until they become mashy.
  38. 38Add chopped tomatoes and cook until they become mashy.
  39. 39Add chopped tomatoes and cook until they become mashy.
  40. 40Add chicken (on the bone preferred) to the curry.
  41. 41Add chicken (on the bone preferred) to the curry.
  42. 42Add chicken (on the bone preferred) to the curry.
  43. 43Stir in whisked full-fat Greek yogurt.
  44. 44Stir in whisked full-fat Greek yogurt.
  45. 45Stir in whisked full-fat Greek yogurt.
  46. 46Season with salt.
  47. 47Season with salt.
  48. 48Season with salt.
  49. 49Let the chicken curry cook on slow fire.
  50. 50Let the chicken curry cook on slow fire.
  51. 51Let the chicken curry cook on slow fire.
  52. 52Boil water in a separate pot.
  53. 53Boil water in a separate pot.
  54. 54Boil water in a separate pot.
  55. 55Add salt and ghee to the boiling water.
  56. 56Add salt and ghee to the boiling water.
  57. 57Add salt and ghee to the boiling water.
  58. 58Add whole spices (cumin, mace, cinnamon sticks, dried bay leaf, cloves, green cardamom) to the boiling water to create a flavorful stock.
  59. 59Add whole spices (cumin, mace, cinnamon sticks, dried bay leaf, cloves, green cardamom) to the boiling water to create a flavorful stock.
  60. 60Add whole spices (cumin, mace, cinnamon sticks, dried bay leaf, cloves, green cardamom) to the boiling water to create a flavorful stock.
  61. 61Drain the soaked rice and add it to the flavorful boiling water.
  62. 62Drain the soaked rice and add it to the flavorful boiling water.
  63. 63Drain the soaked rice and add it to the flavorful boiling water.
  64. 64Cook the rice until it is 70-80% done, checking for a slight bite.
  65. 65Cook the rice until it is 70-80% done, checking for a slight bite.
  66. 66Cook the rice until it is 70-80% done, checking for a slight bite.
  67. 67Prepare the jhol by combining equal amounts of butter and cream with saffron.
  68. 68Prepare the jhol by combining equal amounts of butter and cream with saffron.
  69. 69Prepare the jhol by combining equal amounts of butter and cream with saffron.
  70. 70Ensure the saffron has infused its color and flavor into the jhol.
  71. 71Ensure the saffron has infused its color and flavor into the jhol.
  72. 72Ensure the saffron has infused its color and flavor into the jhol.
  73. 73Add a layer of jhol to the bottom of a clay pot or Dutch oven to prevent sticking and provide moisture.
  74. 74Add a layer of jhol to the bottom of a clay pot or Dutch oven to prevent sticking and provide moisture.
  75. 75Add a layer of jhol to the bottom of a clay pot or Dutch oven to prevent sticking and provide moisture.
  76. 76Add a layer of partially cooked rice over the jhol.
  77. 77Add a layer of partially cooked rice over the jhol.
  78. 78Add a layer of partially cooked rice over the jhol.
  79. 79Sprinkle golden fried onions over the rice.
  80. 80Sprinkle golden fried onions over the rice.
  81. 81Sprinkle golden fried onions over the rice.
  82. 82Add ginger juliennes and slit green chilies.
  83. 83Add ginger juliennes and slit green chilies.
  84. 84Add ginger juliennes and slit green chilies.
  85. 85Sprinkle fresh cilantro and mint.
  86. 86Sprinkle fresh cilantro and mint.
  87. 87Sprinkle fresh cilantro and mint.
  88. 88Arrange a layer of cooked chicken pieces.
  89. 89Arrange a layer of cooked chicken pieces.
  90. 90Arrange a layer of cooked chicken pieces.
  91. 91Drizzle more jhol and some chicken gravy over the chicken layer.
  92. 92Drizzle more jhol and some chicken gravy over the chicken layer.
  93. 93Drizzle more jhol and some chicken gravy over the chicken layer.
  94. 94Add another layer of rice.
  95. 95Add another layer of rice.
  96. 96Add another layer of rice.
  97. 97Repeat layers with fried onions, ginger juliennes, slit green chilies, mint, and cilantro.
  98. 98Repeat layers with fried onions, ginger juliennes, slit green chilies, mint, and cilantro.
  99. 99Repeat layers with fried onions, ginger juliennes, slit green chilies, mint, and cilantro.
  100. 100Add more gravy and top with a final layer of rice and a spoon of jhol.
  101. 101Add more gravy and top with a final layer of rice and a spoon of jhol.
  102. 102Add more gravy and top with a final layer of rice and a spoon of jhol.
  103. 103Prepare a dough (flour, water, oil, salt) and line it around the rim of the pot.
  104. 104Prepare a dough (flour, water, oil, salt) and line it around the rim of the pot.
  105. 105Prepare a dough (flour, water, oil, salt) and line it around the rim of the pot.
  106. 106Seal the pot with a lid, pressing it onto the dough to create an airtight seal for dum cooking.
  107. 107Seal the pot with a lid, pressing it onto the dough to create an airtight seal for dum cooking.
  108. 108Seal the pot with a lid, pressing it onto the dough to create an airtight seal for dum cooking.
  109. 109Place the sealed pot in the oven to cook for 20-25 minutes.
  110. 110Place the sealed pot in the oven to cook for 20-25 minutes.
  111. 111Place the sealed pot in the oven to cook for 20-25 minutes.
  112. 112Remove the pot from the oven after 20-25 minutes.
  113. 113Remove the pot from the oven after 20-25 minutes.
  114. 114Remove the pot from the oven after 20-25 minutes.
  115. 115Break the dough seal and open the pot.
  116. 116Break the dough seal and open the pot.
  117. 117Break the dough seal and open the pot.
  118. 118Gently mix the biryani layers together before serving.
  119. 119Gently mix the biryani layers together before serving.
  120. 120Gently mix the biryani layers together before serving.

Ingredients

  • red onions
  • red onions
  • red onions
  • tomatoes
  • tomatoes
  • tomatoes
  • diced onions
  • diced onions
  • diced onions
  • slivers of green chilies
  • slivers of green chilies
  • slivers of green chilies
  • basmati rice
  • basmati rice
  • basmati rice
  • ghee
  • ghee
  • ghee
  • bay leaf
  • bay leaf
  • bay leaf
  • black cardamom
  • black cardamom
  • black cardamom
  • green cardamom
  • green cardamom
  • green cardamom
  • mace
  • mace
  • mace
  • nutmeg
  • nutmeg
  • nutmeg
  • cloves
  • cloves
  • cloves
  • ginger garlic paste
  • ginger garlic paste
  • ginger garlic paste
  • turmeric powder
  • turmeric powder
  • turmeric powder
  • chili powder
  • chili powder
  • chili powder
  • whole chicken (or chicken whole legs cut on the bone)
  • whole chicken (or chicken whole legs cut on the bone)
  • whole chicken (or chicken whole legs cut on the bone)
  • whisked Greek yogurt
  • whisked Greek yogurt
  • whisked Greek yogurt
  • salt
  • salt
  • salt
  • cumin
  • cumin
  • cumin
  • cinnamon sticks
  • cinnamon sticks
  • cinnamon sticks
  • dried bay leaf
  • dried bay leaf
  • dried bay leaf
  • butter
  • butter
  • butter
  • cream
  • cream
  • cream
  • saffron
  • saffron
  • saffron
  • ginger juliennes
  • ginger juliennes
  • ginger juliennes
  • fresh cilantro
  • fresh cilantro
  • fresh cilantro
  • mint
  • mint
  • mint
  • dough (flour, water, a little oil, and salt)
  • dough (flour, water, a little oil, and salt)
  • dough (flour, water, a little oil, and salt)

Equipment

potovenclay potDutch oven

Tips

  • Cut onions thinly to ensure even frying at 325 degrees Fahrenheit.
  • Wash and soak basmati rice for 30 minutes to remove starch and impurities, and aid in cooking.
  • Cook chicken on the bone for better and stronger flavor.
  • Use full-fat Greek yogurt for body in the chicken curry.
  • Multi-task by cooking chicken on slow heat while preparing rice.
  • Boil rice in flavorful stock with whole spices for infused flavor.
  • Cook rice to 70-80% doneness before dum cooking.
  • Integrate saffron by using a medium of fat, dairy, or water to extract its flavor.
  • Seal the pot with dough for dum cooking to trap steam and infuse flavors.
Chicken Biryani | Clip Recipe