Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup (240ml) plain yogurt, full-fat
  • 2 tablespoons ginger-garlic paste
  • 2 tablespoons biryani masala powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped mint
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 3 cups (600g) Basmati rice, rinsed thoroughly
  • 6 cups (1.4 L) water
  • 1 tablespoon salt
  • 1 bay leaf
  • 2-3 green cardamoms
  • 1-inch cinnamon stick
  • 2-3 cloves
  • 1 large onion, thinly sliced
  • 1/4 cup (60ml) vegetable oil or ghee
  • 1/4 cup (60ml) milk
  • A pinch of saffron strands (soaked in 2 tablespoons of warm milk)
  • 1/4 cup (30g) fried onions (birista)
  • 1/4 cup (30g) chopped cilantro, for garnish
  • 1/4 cup (30g) chopped mint, for garnish
  • 2 tablespoons ghee (for drizzling)

Instructions:

  1. Combine all marinade ingredients in a bowl. Mix well, ensuring the chicken is evenly coated. Cover and refrigerate for at least 30 minutes (or up to overnight).
  2. Rinse the basmati rice until the water runs clear. Bring water, salt, bay leaf, cardamom, cinnamon, and cloves to a boil in a large pot. Add rice, reduce heat to low, cover, and simmer for 7-8 minutes, or until rice is about 75% cooked. Drain immediately, discard spices and set aside.
  3. Heat oil/ghee in a large skillet over medium heat. Add sliced onions and sauté until golden brown and crispy (about 10-15 minutes). Remove onions and set aside (reserve the oil/ghee in the pan). If using store-bought fried onions, skip this step.
  4. In the same skillet (with the remaining oil/ghee), add the marinated chicken and cook over medium heat until it's almost cooked through (about 15-20 minutes). Stir occasionally to prevent sticking. You're aiming for the chicken to be around 85% cooked – it'll finish in the biryani.
  5. In the large pot, create layers: Start with a layer of rice, followed by a layer of chicken. Repeat until all ingredients are used, ending with a rice layer on top.
  6. Drizzle milk, saffron milk, ghee over the top layer of rice. Sprinkle with fried onions, cilantro, and mint. Cover the pot tightly with the lid or aluminium foil. Cook on very low heat for 15-20 minutes for Dum cooking.
  7. Turn off the heat and let the biryani rest for 10-15 minutes before opening the lid. This allows the flavors to meld together nicely. Gently fluff the rice with a fork and serve hot this Clucking Good Chicken Biryani.