Chicken Biryani

Chicken Biryani
 
Prep time
Cook time
Total time
 
Chicken Biryani is an aromatic, mouth watering and authentic Indian dish with succulent chicke
Author:
Serves: 6
Ingredients
  • Fried onion
  • sliced ¾ lb onions yellow, finely sliced
  • 1½ cups peanut oil1½ cups peanut oil
  • CHICKEN MARINATION
  • 1½ lb chicken with bone, cut and clean1½ lb chicken with bone, cut and clean
  • ⅔ cup yogurt plain2/3 cup yogurt plain
  • 1½ tbsp ginger garlic paste or grated ginger and garlic1½ tbsp ginger garlic paste or grated ginger and garlic
  • 1 tsp salt adjust per taste1 tsp salt adjust per taste
  • 1 tsp chili powder1 tsp chili powder
  • ½ tsp turmeric ground ½ tsp turmeric ground
  • 1 chili pepper jalapeno, serrano or cayenne, adjust per taste1 chili pepper jalapeno, serrano or cayenne, adjust per taste
  • SPICES (see note)
  • 1 cinnamon stick1 cinnamon stick
  • 1 black cardamom1 black cardamom
  • 5 green cardamom5 green cardamom
  • 5 cloves5 cloves
  • 1 bay leaves large1 bay leaves large
  • 1 tsp shah Jeera see note1 tsp shah Jeera see note
  • ½ tsp ground black pepper1/2 tsp ground black pepper
  • BIRYANI
  • 2 cups basmati rice long grain2 cups basmati rice long grain
  • 1 tsp salt adjust per taste1 tsp salt adjust per taste
  • 2 tbsp olive oil2 tbsp olive oil
  • 2 tbsp lemon juice2 tbsp lemon juice
  • ¼ cup cilantro fresh, chopped ¼ cup cilantro fresh, chopped
  • 2 tbsp mint fresh, chopped 2 tbsp mint fresh, chopped
  • 1 tsp saffron ground and dissolved in 2 tbsp hot water1 tsp saffron ground and dissolved in 2 tbsp hot water
  • 2 tbsp ghee optional2 tbsp ghee optional
  • WHOLE SPICES FOR RICE
  • 1 black cardamom1 black cardamom
  • 3 green cardamom3 green cardamom
  • 4 cloves4 cloves
  • 2 bay leaves2 bay leaves
  • ½ cinnamon stick1/2 cinnamon stick
Instructions
  1. FRIED ONIONS
  2. Heat oil at medium high in a wide frying pan. If you place your palm about 3 inches over the surface of oil, you should feel the heat. Or use a candy/fry thermometer.
  3. Fry onions in batches. Do not crowd the pan. Fry until crisp light golden brown. Set aside.
  4. CHICKEN MARINATION
  5. Combine chicken with all marinade ingredients and ⅓ of fried onions.
  6. TIP: Add yogurt, starting with ½ cup and increase as needed to ¾ cup. The mixture should be thick and not runny.
  7. Grind biryani spices in a spice grinder. Add to chicken marinade and combine. Marinate for about 3 to 5 hours.
  8. RICE PREPARATION WITH RICE COOKER
  9. Rinse rice 4 to 5 times in lots of water until it is clear. Drain well. Soak ⅓ cup basmati rice in water for one hour. Save the rest.
  10. Bring 2¼ cups of water to a rolling boil in a rice cooker. Add ¾ teaspoon salt, 1½ tablespoons olive oil and whole spices (see note). Then add remaining 1⅔ cups basmati rice and stir. Let it cook just until all the water is absorbed (see notes).
  11. It is important to NOT let the rice steam until it is fully done. Just when all the water is well absorbed, transfer cooked rice immediately to another wide open pan. In my rice cooker the whole process takes about 15 to 20 minutes.
  12. ASSEMBLY OF RICE AND CHICKEN LAYERS
  13. Transfer chicken with marinade to a 4 to 5 quart wide thick bottomed oven proof cooking pot (9 to 10 inch diameter). Make sure there is not too much marinade around chicken pieces and that it is not runny.
  14. Scatter cilantro, mint, half the lemon juice and ½ tablespoon olive oil over the chicken/marinade. Then scatter most of the fried onions.
  15. Drain the soaked basmati rice very well and spread it over the fried onion layer. (This raw soaked rice will get cooked with the juices from chicken).
  16. Next, layer all the cooked rice. Top with remaining lemon juice, saffron water, fried onions and ghee.
  17. TIP: If you prefer, you may pick out the whole spices from cooked rice before steaming.
  18. FINAL STEAMING
  19. Place one sheet of parchment paper, followed by one to two sheets of aluminum foil over the cooking pot. Place the lid tight over it. Bake biryani in a preheated oven at 350ºF for one hour, until steam builds up well.
  20. Alternatively, it can be cooked on a stove in a thick bottomed cooking pot. Heat the biryani at medium high for about 10 to 15 minutes and then reduce to low and cook for one hour until steam builds up well.
  21. Let it cool five minutes and gently mix rice and chicken. Using a spatula mound the biryani on a serving plate, making sure to present the rice in various colors - white, yellow, orange and brown. Place some chicken pieces on the top. Scatter browned onions, chopped herbs and extra saffron rice on top.
  22. Serve chicken biryani with Hyderabadi tomato egg curry and/or raita prepared with creamy yogurt, chopped red onions, deseeded jalapenos and cilantro.