Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup (240ml) plain yogurt, full-fat
  • 2 tablespoons (30ml) ginger-garlic paste (equal parts minced ginger and garlic)
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon (5ml) ground turmeric
  • 1 teaspoon (5ml) red chili powder (adjust to taste)
  • 1 teaspoon (5ml) garam masala
  • 1/2 teaspoon (2.5ml) salt (or to taste)
  • 1/4 teaspoon (1.25ml) ground cumin
  • 1/4 teaspoon (1.25ml) ground coriander
  • 3 cups (600g) basmati rice, rinsed until water runs clear
  • 6 cups (1.4L) water
  • 1 tablespoon (15ml) salt
  • 1 tablespoon (15ml) ghee or oil
  • 2 bay leaves
  • 4 green cardamom pods, lightly crushed
  • 4 whole cloves
  • 1-inch (2.5cm) cinnamon stick
  • 2 large onions, thinly sliced
  • 1/4 cup (60ml) vegetable oil
  • 1/2 cup (120ml) fresh cilantro, chopped
  • 1/4 cup (60ml) fresh mint, chopped
  • 1/4 cup (60ml) ghee or unsalted butter, melted
  • Pinch of saffron strands, soaked in 2 tablespoons warm milk or water
  • Optional: Fried onions (store-bought or homemade) for garnish
  • Optional: 2 hard boiled eggs, quartered, for garnish

Instructions:

  1. Marinate the Chicken: Combine all marinade ingredients in a bowl and coat the chicken thoroughly. Refrigerate for at least 30 minutes, or ideally 2-4 hours.
  2. Parboil the Rice: Rinse the basmati rice until the water runs clear. In a large pot, bring water, salt, ghee/oil, bay leaves, cardamom, cloves, and cinnamon stick to a boil. Add the rice, bring back to a boil, then reduce heat to low, cover, and cook for 7-8 minutes, or until the rice is about 70% cooked. Drain immediately in a colander.
  3. Fry the Onions: Heat oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until golden brown and caramelized. Remove from pan and set aside. (Reserve some of the oil for later)
  4. Assemble the Biryani: In the same pot used for rice, add a tablespoon of the reserved onion frying oil. Layer half of the parboiled rice on the bottom of the pot. Spread the marinated chicken evenly over the rice. Top with the remaining rice.
  5. Garnish and Steam: Drizzle the melted ghee/butter and saffron milk over the rice. Sprinkle with chopped cilantro and mint. Cover the pot tightly with a lid, and seal the edges with foil or a damp cloth for a true dum effect (steaming).
  6. Cook the Biryani: Cook on very low heat for 45-50 minutes, or until the rice is fully cooked and the chicken is tender.
  7. Rest and Serve: Remove from heat and let the biryani rest, covered, for 10-15 minutes before serving. Garnish with fried onions and hard-boiled egg quarters (optional). Fluff the rice gently with a fork before serving.