Chicken Biryani
I was surprised to learn that biryani is a dish that was introduced to Indians by the Persians. A very popular Indian dish, often served during special occasions. There are a lot of variations of biryani; this recipe is a (relatively) simplified approach. As with most Indian dishes it still takes a while, but the result is worth it. The end result is so delicious.
Active Time: 1 hr
Total Time: 2 hr
Ingredients
Chicken:
> chicken (1 lb, bone-in thighs and drumsticks work best)
> yogurt (1/4 cup)
> ginger (1 tsp, minced)
> garlic (3 cloves, minced)
> garam masala (1 tbsp)
> salt (1/2 tsp)
> turmeric (1/4 tsp)
> chili powder (1/2 tsp)
> lemon juice (1 tbsp)
Biryani
> basmati rice (1.5 cups)
> onion (1, thinly sliced)
> bay leaf (1)
> cardamom (4)
> cloves (6)
> cinnamon (1 inch)
> star anise (1)
> caraway seed (1 tsp)
> mace (1 strand)
> yogurt (1/4 cup)
> garam masala (1 tsp)
> chili powder (1/2 tsp)
> mint leaves (2 tbsp, chopped)
> water (2.5 cups)
> salt (1/2 tsp)
> (optional) saffron (a few strands)
> (optional) fried onions
> ghee, neutral oil, salt
Instructions
1. If needed, cut chicken into large but manageable pieces. Marinade with yogurt, ginger, garlic, garam masala, salt, turmeric, chili powder, lemon juice. Mix thoroughly and let marinade in the fridge for at least 30 minutes, up to overnight.
2. Rinse basmati rice at least three times. Drain and let soak in fresh water for ~30 minutes (once 30 minutes are up, drain and set aside)
3. In a large pot, fry bay leaf, cardamom, cloves, cinnamon, star anise, caraway seed, and mace for ~1 minute. Add onion, and cook, stirring frequently until uniformly light brown.
4. Add chicken; saute for ~5 minutes.
5. Lower heat to low; cover and cook until not quite cooked through (this will depend largely on how big your chicken pieces are).
6. Remove the lid and evaporate any excess water. Add yogurt, garam masala, chili powder, mint leaves, and salt if needed. Mix well and spread evenly across the bottom.
7. Layer drained rice over chicken. Add salted water (2.5 cups, 1/2 tsp salt); 1.5 cups along the sides of the pot and the rest gently over the rice. Level the rice gently on top.
8. Optionally, Add a couple strands of saffron and fried onions over the top. Cover and cook at medium heat until completely done. DO NOT MIX. If needed, add a touch more water.
9. Rest, covered for 15 minutes. Fluff up with a fork. Serve and enjoy!
Notes/Tips:
> Saffron is quite strong, so just add a few strands if using. It'll overpower the dish if you add significantly more than that.
> Adjust the amount of time you cook the chicken based on how big the pieces are. For larger pieces, you may want to cook it for longer over low heat to ensure it's fully cooked through by the end. But for reasonably sized chicken pieces, the simmering process with the rice should be more or less sufficient.
> DO NOT MIX once you've added the water to the pot.
> Be careful not to add to much water. You can add more water later on if needed. You want the individual strands of rice to separate and be relatively dry on the exterior (i.e. not sticking together).