Description

Growing up, I watched my grandmother transform simple ingredients into the most spectacular authentic chicken biryani our family had ever tasted. Her secret wasn’t complicated techniques or exotic ingredients – it was understanding how each layer builds upon the next to create that perfect harmony of flavors.

Ingredients

Scale

For the Chicken Marinade:

2 lbs chicken (cut into medium pieces)
1 cup plain Greek yogurt
2 tablespoons ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
Salt to taste

For the Rice:

3 cups premium basmati rice
6–8 green cardamom pods
4 black cardamom pods
2 bay leaves
1 cinnamon stick
6–8 black peppercorns
2 teaspoons salt
1 tablespoon ghee

For the Biryani Assembly:

3 large onions (thinly sliced and fried until golden)
1/4 cup warm milk
Pinch of saffron strands
4 tablespoons ghee
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
2 hard-boiled eggs (optional)

Substitution Options:

Greek yogurt can be replaced with regular yogurt (drain excess water)
Chicken thighs work wonderfully instead of mixed pieces
Vegetable oil can substitute ghee for a dairy-free version
Brown basmati rice offers a nuttier flavor and more fiber

Instructions

1. Marinate the Chicken

Combine chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, and salt in a large bowl. Mix thoroughly, ensuring every piece is well-coated. Cover and marinate for at least 30 minutes. The yogurt will tenderize the meat while infusing it with aromatic spices.

2. Prepare the Saffron Milk

Soak saffron strands in warm milk and set aside. This golden elixir will give your biryani its signature color and luxurious aroma. Gently crush the saffron between your fingers before adding it to the milk for maximum flavor release.

3. Cook the Chicken

Heat 2 tablespoons of ghee in a heavy-bottomed pot over medium-high heat. Add the marinated chicken and cook for 15-20 minutes until the pieces are tender and the marinade has reduced to a thick coating. The chicken should be about 80% cooked at this stage.

4. Prepare the Rice

In a large pot, bring water to boil with whole spices, salt, and ghee. Add soaked and drained basmati rice. Cook until rice is 70% done – it should be tender on the outside but still have a slight bite in the center. Drain immediately and remove whole spices.

5. Layer the Biryani

In your chicken pot, spread half the rice over the cooked chicken. Sprinkle with half the fried onions, mint, and cilantro. Add the remaining rice as the top layer, then finish with remaining fried onions, herbs, saffron milk, and dots of ghee.

6. Cook Using Dum Method

Cover the pot with aluminum foil, then place the lid tightly on top. Cook on high heat for 3-4 minutes until you see steam, then reduce to lowest heat and cook for 45 minutes. Turn off heat and let it rest for 10 minutes without opening the lid. This steam-cooking technique ensures perfect texture.

Nutrition

Calories: 520-580
Fat: 18-22g
Carbohydrates: 65-72g
Fiber: 2-3g
Protein: 28-32g