Ingredients:

  • Chicken thighs, boneless and skinless, cut into 1-inch pieces: 2 lbs (900g)
  • Plain yogurt: 1 cup (240ml)
  • Ginger-garlic paste: 2 tablespoons (30ml)
  • Lemon juice: 2 tablespoons (30ml)
  • Turmeric powder: 1 teaspoon (5ml)
  • Red chili powder (adjust to taste): 1-2 teaspoons (5-10ml)
  • Garam masala: 1 teaspoon (5ml)
  • Coriander powder: 1 teaspoon (5ml)
  • Cumin powder: 1 teaspoon (5ml)
  • Salt: 1-1.5 teaspoons (5-7.5ml) or to taste
  • Saffron strands: A pinch (optional, for color and flavor) soaked in 2 tablespoons (30ml) warm milk
  • Green chilies, slit lengthwise: 2-3 (adjust to taste)
  • Basmati rice: 3 cups (600g), rinsed well
  • Water: 6 cups (1.4L)
  • Bay leaves: 2
  • Cinnamon stick: 1 (3-inch/7.5cm)
  • Green cardamom pods: 4-5
  • Cloves: 3-4
  • Salt: 1 teaspoon (5ml)
  • Vegetable oil or ghee: 3 tablespoons (45ml)
  • Onions, thinly sliced: 2 large
  • Tomatoes, chopped: 2 medium
  • Fresh mint leaves, chopped: 1/4 cup (15g)
  • Fresh cilantro (coriander) leaves, chopped: 1/4 cup (15g)
  • Fried onions (birista): 1/2 cup (optional, for garnish)
  • Rose water (optional): 1 teaspoon (5ml)
  • Food Coloring (optional, orange or yellow): a pinch dissolved in 1 tbsp of water

Instructions:

  1. Combine all marinade ingredients in a large bowl. Mix well and ensure the chicken is thoroughly coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
  2. Rinse the basmati rice until the water runs clear. In a large pot, bring water, bay leaves, cinnamon stick, cardamom pods, cloves, and salt to a boil. Add the rice and cook for about 7-8 minutes, or until the rice is about 70% cooked. Drain the rice and set aside.
  3. Heat oil or ghee in a large skillet or frying pan. Sauté the sliced onions until golden brown. Add the chopped tomatoes and cook until softened.
  4. In the large pot (or Dutch oven), create the first layer with half of the parboiled rice. Next, add the marinated chicken (including the marinade). Then, top with the sautéed onions and tomatoes, mint, and cilantro.
  5. Layer the remaining rice on top of the chicken. Sprinkle the fried onions (if using), saffron milk, rose water (if using), and optional food coloring.
  6. Cover the pot with a tight-fitting lid. Seal the edges with dough (optional, for extra steam-trapping). Cook on low heat for 25-30 minutes, or until the rice is fully cooked and the chicken is tender. You can also use a tawa or griddle underneath the pot to prevent burning.
  7. Turn off the heat and let the biryani rest for 10-15 minutes before serving. Gently fluff the rice with a fork before serving.