Indian Chicken Biryani with Aromatic Spices
Layered basmati rice and spiced chicken slow-cooked to perfection. Authentic Indian biryani with saffron and caramelized onions.
Ingredients
- 2 cups basmati rice
- 2 lbs chicken, cut in pieces
- 1 cup plain yogurt
- 2 large onions, sliced thin
- 1/4 cup ghee
- 1/2 cup milk
- 1/2 tsp saffron
- 4 green cardamom pods
- 2 bay leaves
- 1 cinnamon stick
- 1 tsp cumin seeds
- 2 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/4 cup fresh mint leaves
- 1/4 cup cilantro, chopped
- Salt to taste
Instructions
Soak basmati rice in water for 30 minutes, then drain
Marinate chicken with yogurt, ginger-garlic paste, chili powder, garam masala, turmeric, and salt for 30 minutes
Heat ghee in heavy-bottomed pot, fry sliced onions until golden brown
Remove half the onions and set aside for garnish
Add marinated chicken to remaining onions, cook 15 minutes
Warm milk and dissolve saffron in it
In separate pot, boil water with whole spices and salt
Add soaked rice, cook until 70% done, then drain
Layer partially cooked rice over chicken
Sprinkle reserved fried onions, mint, cilantro, and saffron milk on top
Cover pot with foil, then lid, cook on high heat 3 minutes
Reduce heat to lowest setting, cook 45 minutes
Let rest 10 minutes before gently mixing and serving
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