Directions
- 1Slice red onions thinly for frying.
- 2Fry the sliced red onions at 325 degrees Fahrenheit until golden brown and crispy.
- 3Chop tomatoes for the chicken curry base.
- 4Dice onions for the chicken curry.
- 5Slice green chilies lengthwise.
- 6Wash basmati rice thoroughly to remove starch.
- 7Soak the washed basmati rice for 30 minutes.
- 8Add ghee to a pot for the chicken curry.
- 9Add whole spices (bay leaf, black cardamom, green cardamom, mace, nutmeg, cloves) to the ghee.
- 10Add diced onions to the pot and cook until the color changes, stirring constantly to prevent burning.
- 11Add ginger garlic paste to the onions and cook until aromatic.
- 12Stir in turmeric powder and chili powder.
- 13Add chopped tomatoes and cook until they become mashy.
- 14Add chicken (on the bone preferred) to the curry.
- 15Stir in whisked full-fat Greek yogurt.
- 16Season with salt.
- 17Let the chicken curry cook on slow fire.
- 18Boil water in a separate pot.
- 19Add salt and ghee to the boiling water.
- 20Add whole spices (cumin, mace, cinnamon sticks, dried bay leaf, cloves, green cardamom) to the boiling water to create a flavorful stock.
- 21Drain the soaked rice and add it to the flavorful boiling water.
- 22Cook the rice until it is 70-80% done, checking for a slight bite.
- 23Prepare the jhol by combining equal amounts of butter and cream with saffron.
- 24Ensure the saffron has infused its color and flavor into the jhol.
- 25Add a layer of jhol to the bottom of a clay pot or Dutch oven to prevent sticking and provide moisture.
- 26Add a layer of partially cooked rice over the jhol.
- 27Sprinkle golden fried onions over the rice.
- 28Add ginger juliennes and slit green chilies.
- 29Sprinkle fresh cilantro and mint.
- 30Arrange a layer of cooked chicken pieces.
- 31Drizzle more jhol and some chicken gravy over the chicken layer.
- 32Add another layer of rice.
- 33Repeat layers with fried onions, ginger juliennes, slit green chilies, mint, and cilantro.
- 34Add more gravy and top with a final layer of rice and a spoon of jhol.
- 35Prepare a dough (flour, water, oil, salt) and line it around the rim of the pot.
- 36Seal the pot with a lid, pressing it onto the dough to create an airtight seal for dum cooking.
- 37Place the sealed pot in the oven to cook for 20-25 minutes.
- 38Remove the pot from the oven after 20-25 minutes.
- 39Break the dough seal and open the pot.
- 40Gently mix the biryani layers together before serving.
Ingredients
- red onions
- tomatoes
- diced onions
- slivers of green chilies
- basmati rice
- ghee
- bay leaf
- black cardamom
- green cardamom
- mace
- nutmeg
- cloves
- ginger garlic paste
- turmeric powder
- chili powder
- whole chicken (or chicken whole legs cut on the bone)
- whisked Greek yogurt
- salt
- cumin
- cinnamon sticks
- dried bay leaf
- butter
- cream
- saffron
- ginger juliennes
- fresh cilantro
- mint
- 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.
Related recipes
Potato and Lentil Soup
Indian · Soup35m
Masala Bati
Indian · Soup
Homemade Cream of Chicken Soup Substitute
Indian · Soup10m
Qatari Mashkhool (المشخول القطري)
Indian · Soup
Aloo Palak Curry
Indian · Soup
Mixed Daal
Indian · Soup
Easy chicken curry
Indian · Soup
Butter Chicken
Indian · Soup
Sri Lankan Thosai and Jaffna Mutton Curry
Indian · Soup
BUTTER CHICKEN MAC N’ CHEESE
Indian · Soup
Butter chicken Kabsa
Indian · Soup
Instant Pot Keema Biryani
Indian · Soup