Chicken biryani is layers of marinated chicken and partly cooked basmati rice, sealed and steamed (dum) so the aromas blend. It looks like a project, but the method is simple once you know the steps. This recipe serves 4 to 5.
Prep: 30 minutes + 1 hour marinating | Cook: 55 minutes | Serves: 4 to 5
Ingredients
Chicken
- 700 g (1.5 lb) bone-in chicken pieces
- 3/4 cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp chili powder, 1/2 tsp turmeric, 1 tsp garam masala, 1 tsp salt
- 2 tbsp oil or ghee
- 2 onions, thinly sliced and fried golden (birista)
- Handful of chopped mint and cilantro
Rice
- 2 cups basmati rice, rinsed and soaked 30 minutes
- 4 cups water with 1 tbsp salt
- 4 cardamom pods, 4 cloves, 1 cinnamon stick, 1 bay leaf
- Pinch of saffron soaked in 3 tbsp warm milk
Method
- Marinate the chicken with the yogurt, ginger-garlic paste, spices, half the fried onions and half the herbs for at least 1 hour.
- Bring the salted water with whole spices to a boil. Add the drained rice and cook 6 to 7 minutes until about 70 percent done. Drain.
- Heat the oil in a heavy pot. Spread the marinated chicken on the bottom.
- Layer half the rice, then the remaining herbs and onions, then the rest of the rice. Drizzle the saffron milk and a spoonful of ghee on top.
- Cover tightly with foil and a lid. Cook on high for 3 minutes, then on the lowest heat for 25 to 30 minutes.
- Rest for 10 minutes, then gently fold from the bottom and serve with raita.
Tips
- Chicken must reach 74 C (165 F) inside. Check a thick piece before serving.
- A tight seal keeps steam in, which is the heart of dum cooking.
- For vegetarian biryani, replace chicken with vegetables or paneer and shorten the cooking time.
Order it
Chicken Biryani is on the menu at Aldergrove Indian Bistro, and biryani is a favourite for catering. See our live catering options for Langley, Abbotsford, Mission and Chilliwack.
FAQ
Which rice is best? Aged basmati gives the longest, fluffiest grains.
What is dum cooking? Slow steaming in a sealed pot so the flavours infuse the rice.