Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup (240ml) plain yogurt, full-fat
  • 2 tablespoons ginger-garlic paste
  • 1 large lemon, juiced (about 3 tablespoons)
  • 2 tablespoons Biryani Masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon black peppercorns, freshly crushed
  • 1/4 cup (60ml) vegetable oil
  • Salt to taste
  • 3 cups (600g) basmati rice, rinsed until the water runs clear
  • 6 cups (1.4L) water
  • 1 bay leaf
  • 4 green cardamom pods, slightly crushed
  • 1-inch cinnamon stick
  • 1 teaspoon salt
  • 1 large onion, thinly sliced
  • 1/4 cup (60ml) vegetable oil
  • Pinch of saffron strands
  • 1/4 cup (60ml) warm milk
  • 1/4 cup (packed) fresh cilantro, chopped
  • 1/4 cup (packed) fresh mint, chopped
  • 2 tablespoons ghee
  • Optional: Fried onions

Instructions:

  1. Combine all marinade ingredients in a large bowl. Add the chicken and ensure it's well coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
  2. Rinse the basmati rice until the water runs clear. Combine rice, water, bay leaf, cardamom pods, cinnamon stick, and salt in a large pot. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until the rice is almost cooked but still slightly firm. Fluff with a fork and set aside.
  3. Heat vegetable oil in a large skillet/frying pan over medium heat. Add the sliced onions and sauté until golden brown. Remove half the fried onions and set aside for garnish. Add the marinated chicken to the pan and cook until it's browned on all sides and almost cooked through (about 15-20 minutes). The sauce will thicken.
  4. In a small bowl, combine saffron strands with warm milk and let it steep for at least 10 minutes to release the colour and flavour.
  5. In the large pot you cooked the rice in (or a similar oven-safe pot), create the first layer by spreading half of the cooked rice evenly across the bottom. Next, spoon the cooked chicken and sauce over the rice layer. Sprinkle half of the cilantro and mint over the chicken. Top with the remaining rice, spreading it evenly. Drizzle the saffron milk evenly over the rice. Sprinkle the remaining cilantro, mint, and fried onions over the top. Dot with ghee.
  6. Cover the pot with a tight-fitting lid. Option 1 (Oven): Preheat oven to 325°F (160°C). Place the pot in the oven and bake for 25-30 minutes. Option 2 (Stovetop): Place the pot on the stovetop over very low heat. Place a heavy skillet or tava (flat griddle) underneath the pot to prevent burning. Cook for 30-40 minutes.
  7. Remove from heat (or oven) and let the Chicken Biryani rest, covered, for 10-15 minutes before serving. Gently fluff with a fork before serving.