• Basmati Rice -Long-grain basmati rice is traditionally used to make biryani. I prefer the Kohinoor brand extra-long grain basmati rice, which is easily available at Indian grocery stores.

• Chicken - Whole bone-in chicken pieces are traditionally used for biryani. A mix of bone-in drumsticks and boneless chicken thighs works well, providing authentic flavors and tender, juicy meat.

• Whole Spices - Shahi jeera, bay leaves, star anise, cloves, and green cardamom pods are a classic combination of spices that infuse the rice with rich flavor.

• Ground Spices - Turmeric, Kashmiri red chili powder, and Biryani Masala are essential for seasoning. Garam masala can be used in place of Biryani Masala if necessary.

• Yellow Onion - Thinly sliced yellow onions, caramelized in ghee, create the signature Birista onions. These golden, sweet onions add a rich flavor and are essential for the marinade and topping.

• Ghee - Using homemade ghee enhances the authentic taste and aroma of biryani, making it a preferred choice over oil.

• Herbs - Fresh mint and cilantro provide a refreshing combination of flavors and a pop of color to the dish.

How To Make Chicken Biryani

Marinate the Chicken

• Make the marinade by mixing yogurt, ginger, garlic, turmeric, red chili powder, garam masala, salt, mint leaves, and lemon juice.
• Add chicken and coat evenly with the marinade. Keep in the refrigerator for at least 30 minutes. You can marinate the chicken overnight too.
• While the chicken is marinating, rinse and drain the rice 2 to 3 times, then soak in water for 20 minutes.

Crispy Onions AKA Birira

• While the rice is soaking, add ghee to a heavy-bottomed pan and add onions.
• On medium heat, fry the onions stirring frequently until they start to turn golden brown - about 15 to 20 minutes. Remove the fried onions from the pan, leaving the excess ghee behind as we will use this pan to cook the chicken.

Parboil the rice

• In a medium pot add 8 cups of water. Add cumin seeds, bay leaves, star anise, cardamom, cloves, and salt to the rice and bring the to a boil on high heat.
• Drain the soaked rice and add it to the boiling water. Bring the rice to a full boil on high heat. Lower the heat to medium and cook uncovered for 5 to 6 minutes or until the rice is about 90% cooked. Drain the rice promptly and reserve.

Cook the chicken and layer the rice

• To the pan with the remaining ghee, add the marinated chicken. Cook on medium heat for 8 to 10 minutes, turning halfway through.
• Then, gently layer the partially cooked rice over the chicken

• Top with caramelized onions and saffron-infused milk.
• Cover the pot and seal it with aluminum foil, then place some weight on top of the lid. Cook on low heat for 20 minutes, this is the steam or "Dum" cooking step. Turn the heat off and wait another 10 minutes before opening the pot.

Tip: Before serving allow the biryani to sit uncovered for 5 minutes. Gently fluff the rice using a fork or a silicone spatula. This will help the delicate rice grains to firm up a bit preventing them from breaking.

Serving

Serve Biryani hot with some yogurt, lemon wedges, and a cooling cucumber raita or Beet raita. Pair it with Mango Lassi for a satisfying meal. 

Nutrition