Recipe of the Week

Chicken Biryani

A fragrant Indian layered rice dish with marinated chicken, basmati rice, and aromatic spices.

Ingredients

• 1 kg chicken (bone-in, cut into pieces)
• 3 cups basmati rice (soaked 30 minutes)
• 1 cup plain yogurt
• 2 tbsp ginger-garlic paste
• 2 large onions (thinly sliced)
• 1/2 cup ghee or oil
• 2 tomatoes (chopped)
• 1/2 cup fresh mint leaves
• 1/2 cup fresh coriander leaves
• 2-3 green chilies (slit)
• 1 tsp turmeric powder
• 2 tsp red chili powder
• 1 tsp garam masala
• 1/2 tsp saffron strands (soaked in 2 tbsp warm milk)
• 2 tbsp lemon juice
• 2 tbsp kewra water or rose water (optional)
• Salt to taste

Instructions

1. Marinate chicken with yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, lemon juice, and salt. Refrigerate 2+ hours.
2. Fry sliced onions in ghee/oil until golden brown and crisp (birista). Remove half for garnish.
3. In the same pan, cook marinated chicken on high heat 5 min, then cover and cook 15-20 min until 80% done.
4. Parboil rice with whole spices (bay leaves, cardamom, cloves, cinnamon, cumin, salt) until 70% done. Drain.
5. Layer: spread half the chicken gravy in a heavy pot, add half the rice, sprinkle mint, coriander, chilies, garam masala, saffron milk, kewra water, and ghee. Repeat layers.
6. Seal pot tightly (dum). Cook on high heat 5 min, then lowest heat 25-30 min. Place a tawa underneath to prevent burning.
7. Rest 10 minutes. Gently fluff and mix. Garnish with fried onions.