Biryani - Indian Chicken And Rice (Video)

Ingredients

• 220 grams vegetable oil
• 300 grams onions (red or white - thinly sliced)
• 280 grams basmati rice
• 600 milliliters chicken stock (or water)
• 30 grams ghee (butter or oil)
• 6 grams salt
• 5 cardamom pods
• 2 star anise
• 4 cloves
• 4 bay leaves
• 2 mace
• 1/4 teaspoon turmeric
• 680 grams chicken drumsticks and thighs (bone-in or boneless)
• 45 grams ghee (or oil from frying the onions)
• 180 grams onion (chopped)
• 75 grams garlic ginger paste (50/50 blend of garlic and ginger)
• 25 grams tomato paste
• 200 grams chopped tomatoes (fresh or tinned)
• 12 grams salt
• 20 grams garam masala
• 2 grams chili powder
• 4 bay leaves
• 8 cardamom pods
• 2 mace
• 1 cinnamon stick
• 1 grams fenugreek seeds
• 250 grams Greek yogurt (6% fat at least)
• 120 grams cream (double cream)
• 60 grams butter
• 1 grams saffron strands
• 300 grams all-purpose flour
• 200 grams water
• 12 grams oil
• 2 grams salt
• 12 grams fresh cilantro (leaves and soft stalks torn)
• 6 grams fresh mint (leaves torn)
• 3 whole green chilies (optional)

Instructions

1. 1

   --- Crispy Onions: ---

2. 2

   Slice the onions thinly. Heat vegetable oil in a pan or fryer over medium heat.

3. 3

   Fry the onions until dark golden brown (not black), stirring frequently. Drain on a kitchen towel. Reserve the leftover oil for cooking.

4. 4

   --- Dough Seal (optional): ---

5. 5

   Mix all-purpose flour, water, oil, and salt to form a smooth dough. Knead briefly and cover with a damp cloth for 30 minutes until ready to use.

6. 6

   --- Rice: ---

7. 7

   Rinse the rice under cold water 3 times until the water runs clear. Soak for 30 minutes, then drain.

8. 8

   In a pot, combine chicken stock, ghee, salt, cardamom pods, star anise, cloves, bay leaves, mace, and turmeric. Bring to a boil.

9. 9

   Add the soaked rice and boil for 2-3 minutes. The rice should break between your fingers but still have a firm center. Drain, saving the liquid for soups or curries if desired.

10. 10

    --- Chicken Gravy: ---

11. 11

    In a large pan, heat ghee or onion oil over medium-high heat. Sear the chicken drumsticks and thighs until golden brown on all sides, about 5-7 minutes. Remove and set aside.

12. 12

    In the same pan, cook chopped onion in the chicken fond (the brown bits) until golden, about 6-8 minutes. Add the whole spices if using them and cook for 3-4 minutes.

13. 13

    Add garlic ginger paste and cook for 2-3 minutes, then stir in tomato paste and cook for 1 minute.

14. 14

    Stir in garam masala, chili powder, and cook for 2-3 minutes to release the aromas. Add chopped tomatoes and simmer for 2 minutes. Remove from the heat.

15. 15

    Add Greek yogurt (whisked with cream and cornstarch) off the heat to prevent curdling. Return the chicken to the pan and simmer for 10–15 minutes until the chicken is cooked through (internal temperature 75 °C or 167 °F).

16. 16

    --- Saffron Sauce: ---

17. 17

    In a small pan, combine cream, butter, and saffron strands. Simmer over low heat for 3-5 minutes until golden and fragrant. Set aside.

18. 18

    --- Layering and Baking: ---

19. 19

    Preheat your oven to 230 °C (446 °F). Start by layering the bottom of your oven-safe pot with saffron sauce.

20. 20

    Add a layer of rice, followed by cilantro, mint, green chilies (if using), crispy onions, chicken pieces, and a drizzle of gravy. Repeat the layers, finishing with a final layer of rice, saffron sauce, herbs, and crispy onions.

21. 21

    Roll out the dough into a long strip and use it to seal the pot’s lid. Press it firmly around the edges (you can also use foil if you prefer).

22. 22

    Place in the oven and bake for 25-30 minutes. Let it rest for 5 minutes before opening.

23. 23

    --- Flatbread Bonus (Optional): ---

24. 24

    Roll any leftover dough into balls, then flatten into thin rounds on a floured surface. Dry-roast the flatbreads in a hot skillet, pressing with a damp cloth to puff them up. Brush with melted ghee while warm.