Ingredients:

  • 2.5 lbs (1.1 kg) bone-in, skin-on chicken pieces (thighs and drumsticks preferred)
  • 1 cup (240 ml) plain yogurt, full-fat
  • 2 tbsp ginger-garlic paste
  • 2 tbsp biryani masala powder
  • 1 tbsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • Juice of 1 lemon
  • 1/4 cup (60 ml) vegetable oil or ghee
  • Salt to taste
  • 3 cups (600g) Basmati rice
  • 6 cups (1.4L) water
  • 2 bay leaves
  • 4 green cardamom pods
  • 1 inch cinnamon stick
  • 1 tsp salt
  • 2 large onions, thinly sliced
  • 1/4 cup (60 ml) vegetable oil or ghee
  • 1/2 cup chopped cilantro (coriander leaves)
  • 1/4 cup chopped mint leaves
  • 1/4 cup milk
  • A pinch of saffron strands
  • 2 tbsp rose water (optional)
  • 2 hard-boiled eggs, quartered (optional)
  • Fried onions (Birista)

Instructions:

  1. Marinate the Chicken: Combine all marinade ingredients in a large bowl. Mix well to coat the chicken thoroughly. Cover and refrigerate for at least 2 hours, or preferably overnight.
  2. Prepare the Rice: Rinse the basmati rice until the water runs clear. In a large pot, bring the water to a boil with bay leaves, cardamom pods, cinnamon stick, and salt. Add the rice and cook until 70% cooked (al dente). Drain and set aside.
  3. Fry the Onions: Heat oil/ghee in a skillet. Fry sliced onions until golden brown and crispy. Remove and set aside (some for the biryani, some for garnish).
  4. Cook the Chicken: In the same pot (or Dutch oven), spread the marinated chicken evenly. Add a little water if required. Cook over medium heat, covered, until the chicken is almost cooked through and very tender (about 30-40 minutes), stirring occasionally to prevent sticking.
  5. Layer the Biryani: Add half of the par-cooked rice over the chicken. Sprinkle with half of the fried onions, chopped cilantro, and chopped mint. Add the remaining rice over the first layer. Sprinkle with remaining fried onions, cilantro, and mint. Mix saffron strands in warm milk and sprinkle over the rice. Drizzle with rose water (if using).
  6. Dum Cooking (Steaming): Cover the pot tightly with a lid and seal the edges with dough or a damp cloth to trap steam. Cook on very low heat (dum) for 20-25 minutes. Alternatively, preheat oven to 300°F (150°C) and bake, covered, for 20-25 minutes.
  7. Rest and Serve: Remove from heat and let the biryani rest, covered, for 10 minutes before opening. Gently fluff the rice with a fork and serve hot, garnished with hard-boiled eggs.