Indian Chicken Biryani with Whole Spices
Biryani is a royal Mughal-inspired layered rice dish where marinated chicken and partially cooked basmati rice are sealed together and slow-cooked by the dum method to meld incredible spiced aromas. Every grain of rice is distinct and perfumed with cardamom, cloves, and saffron.
Layered marinated chicken and saffron basmati rice slow-cooked using the traditional dum method.
Nutrition per serving
Ingredients
base
protein
marinade
spice
aromatics
Instructions
Marinate the Chicken
Combine the chicken pieces with yogurt, biryani masala, salt, ginger-garlic paste, and half the fried onions. Mix thoroughly to coat every piece and marinate for a minimum of 2 hours or overnight in the refrigerator for deeper flavor.
Parboil the Rice
Rinse and soak the basmati rice for 30 minutes. Bring a large pot of heavily salted water with whole spices including bay leaves, cardamom, and cloves to a boil. Cook the rice for exactly 5 to 6 minutes until it is 70 percent cooked. Drain completely and set aside.
Layer the Biryani
Spread the marinated chicken in a single layer at the bottom of a heavy pot. Layer the parboiled rice on top in an even mound. Drizzle the saffron milk over the rice and scatter the remaining fried onions on top. Dot with butter or ghee.
Dum Cook and Serve
Seal the pot tightly with foil then place the lid on top. Cook over high heat for 5 minutes then place a heavy iron pan under the pot as a heat diffuser and reduce to the lowest heat. Cook for 35 minutes undisturbed. Open at the table for a dramatic release of steam and aroma. Gently mix the layers before serving.
Substitutions
Common mistakes
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