Name: Chicken Biryani
Prep time: 1 h
Cook time: 1 h 50 min
Total time: 170 min
Yield: 29
Cuisine: Indian
Ingredients: 1 Indian bay leaf; 2 star anise; 5 Indian cinnamon; 15 green cardamom pod; 2 black cardamom pod; 1 tablespoon whole clove; 2 teaspoon fennel seeds; 1 teaspoon black peppercorn; ¼ cup whole coriander seeds; 1 tablespoon caraway seeds; 1 piece mace; ½ teaspoon nutmeg; 1 cup plain unsweetened yogurt; 2 tablespoon ginger garlic paste; 1 tablespoon Kashmiri chili powder; 1 tablespoon biryani spice mixture; 2 teaspoon kosher salt; ½ teaspoon turmeric; 2 green chili (slit down the center); 2 pound bone-in skin-on chicken thigh and drumstick; 1 ½ cup aged basmati rice; 1 teaspoon vegetable oil; 1 piece Indian cinnamon; 6 whole cloves; 4 green cardamom pod; 1 star anise; 1 black cardamom pod; ½ cup vegetable oil; 1 medium yellow onion (thinly sliced into half moons); kosher salt (to taste)

Method

40 steps

For the Chicken Spice Mixture
In a small stainless steel skillet over medium heat, add the bay leaf, star anise, cinnamon, green cardamom, and black cardamom to the pan. Continuously shake and stir the spices and toast them for one to two minutes, or until fragrant.
Transfer the spices to a plate.
Add the cloves, fennel seed, black peppercorns, coriander seed, caraway seeds, and mace to the same pan and repeat the process. Toast the whole spices for one to two minutes, or until fragrant.
Transfer the spices to the same plate.
Once the whole spices have cooled, transfer the larger spices to a spice grinder or food processor. Process until the spices are ground into roughly the same size as a black peppercorn.
Add the smaller whole spices to the grinder with the larger spices, as well as the nutmeg, and grind until they are all a fine powder. Set aside.
Add the yogurt, ginger garlic paste, kashmiri chili powder, biryani spice mix, salt, turmeric, and green chilies to a medium mixing bowl, and stir to combine. Add the chicken, and massage the chicken into the yogurt until each piece is covered in the yogurt marinade.
Cover and refrigerate for at least two hours, but preferably overnight.
Add the rice to a medium mixing bowl and rinse until the water is mostly clear.
Cover the rice with water and let it soak for 30 minutes. Drain and set aside.
Bring six cup (1.4 Liter) of water to a boil in a large Dutch oven or large steel pot.
Add the oil, whole spices, and salt. Cover and boil for five minutes to infuse the water with the whole spices.
Add the soaked rice and stir. Boil the rice for five to seven minutes, or until the rice is 75% done. It should be soft on the outside, but still have an uncooked center.
Drain the rice into a fine mesh sieve and discard whole spices.
For the Fried Onions
In a medium stainless steel skillet, add the oil and the onions. Starting the onions in cold oil will help them soften, without browning too quickly.
Cook for about ten minutes, or until the onions are golden brown and softened.
Line a plate with paper towels.
Using a fork or tongs, remove the onions from the pan and transfer to the pre-lined plate. Reserve the onion oil and season the onions with salt. Set aside until assembly.
Right before you assemble the biryani, make the dough.
In a medium bowl, mix the flour and water until a rough dough forms.
On a lightly floured work surface, knead the dough until it is smooth and pliable, about five minutes.
Gather into a ball and roll out to a 1/4-inch-thick (6.5 millimeter) round that’s a few inches larger than the top of your dish.
For Assembly and Serving
Preheat the oven to 400°F (200°C).
Place a large biryani pot over medium-high heat and add one tablespoon of vegetable oil. Once the oil is shimmering, add the chicken, skin side down.
Season with salt, then cook for 30-45 minutes, or until the gravy has reduced by half. It should be the consistency of thin yogurt, and any oil should separate from the liquid and rise to the top.
Remove from the heat and place the pot on a sheet tray.
Add half of the fried onions, and half of the mint and cilantro. Be sure the chicken is in one even layer.
Place the milk for the saffron milk in a heat proof bowl and microwave for 45 seconds, or until warmed through.
Crush the saffron with a pestle in a small bowl, then pour the hot milk over top. Let it steep for five minutes.
Add the par cooked rice, making sure the rice is in one even layer. Then top with the remaining onions, mint and cilantro leaves. Drizzle the saffron milk over top, then top with ghee.
Drape the dough over the top of the dish, pressing to seal it around the edge. Brush gently with ghee.
Bake for 20-30 minutes, or until the dough is golden brown.
Remove the dish from the oven and brush the top of the dough with ghee.
Break open the dough and spoon out the rice and chicken. Serve immediately with raita.
While the biryani is in the oven, make the raita.
Add the onions to a small mixing bowl and cover with cold water. Let the onions soak for 15 minutes, then drain them and pat them dry.
In a small mixing bowl, add the dahi, onions, green chilies, cilantro, and salt. Stir to combine, and serve immediately.

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Chicken Biryani

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Chicken Biryani

Ingredients

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Recipe notes

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