Indian Chicken Biryani

Ingredients

• 2 pounds bone-in chicken thighs, skin removed
• 1 cup plain yogurt
• 2 tablespoons ginger, minced
• 2 tablespoons garlic, minced
• 2 teaspoons red chili powder
• 1 teaspoon ground turmeric
• 2 teaspoons garam masala
• 2 tablespoons lemon juice
• 1 1/2 teaspoons salt, divided
• 3 cups basmati rice
• 4 tablespoons ghee
• 3 yellow onions, thinly sliced
• 4 green cardamom pods
• 2 bay leaves
• 1 cinnamon stick
• 4 whole cloves
• 1/4 teaspoon saffron threads
• 1/4 cup warm milk
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh mint leaves, chopped
• 2 green chilies, slit
• 2 tablespoons fried crispy onions

Method

1. 1

   In a large bowl, combine the chicken thighs, yogurt, ginger, garlic, chili powder, turmeric, garam masala, lemon juice, and 1/2 teaspoon salt. Mix well to coat, cover, and marinate in the refrigerator.

   1:00:00 · Marinate chicken
2. 2

   Rinse the basmati rice under cold water until the water runs clear, then soak in fresh water for 30 minutes.

   30:00 · Soak rice
3. 3

   Warm the milk slightly and stir in the saffron threads. Set aside to steep.

   10:00 · Steep saffron
4. 4

   Bring 4 quarts of water to a boil in a 6-quart saucepan and add the remaining 1 teaspoon salt, 2 cardamom pods, 1 bay leaf, and the cinnamon stick.

   10:00 · Boil water
5. 5

   Drain the soaked rice and add it to the boiling water. Cook until the rice is about 70% done and still firm at the core, then drain and set aside.

   6:00 · Par-cook rice
6. 6

   Heat 2 tablespoons of ghee in a 9-inch skillet over medium heat and fry the sliced onions, stirring often, until deep golden brown and crisp.

   15:00 · Fry onions
7. 7

   In a heavy-bottomed pot or Dutch oven, heat the remaining 2 tablespoons of ghee over medium heat and add the remaining cardamom pods, bay leaf, and cloves. Cook until fragrant.

   1:00 · Toast spices
8. 8

   Add the marinated chicken to the pot and cook, stirring occasionally, until the chicken is browned on the outside and the yogurt sauce has thickened.

   10:00 · Cook chicken
9. 9

   Spread the chicken and its sauce evenly across the bottom of the pot. Scatter half of the fried onions, cilantro, mint, and green chilies over the chicken.

10. 10

    Layer the par-cooked rice evenly over the chicken. Drizzle the saffron milk over the rice and top with the remaining fried onions, cilantro, and mint.

11. 11

    Cover the pot tightly with a lid, sealing the edges with foil if needed, and cook over low heat to steam the layers together.

    25:00 · Steam biryani
12. 12

    Remove from heat and let the biryani rest, still covered, before opening the lid.

    10:00 · Rest
13. 13

    Gently fluff and fold the rice and chicken together with a wide spatula, taking care to keep the rice grains intact, then serve hot.