A traditional chicken biryani cooked in a Dutch oven, where the basmati rice absorbs the flavors of saffron, spices, and yogurt-marinated chicken. A slow, layered cooking method that creates this iconic marriage of textures and flavors.
Ingredients
- 800 g Boneless chicken thighs
- 150 g Plain yogurt
- 2 tbsp Ginger-garlic paste
- 2 tbsp Biryani spice blend
- 1 tsp Turmeric powder
- 1 tsp Red chile powder
- 1 tbsp Lemon juice
- to taste Salt
- 400 g Basmati rice
- 2 leaves Bay leaves
- 4 pieces Green cardamom
- 4 pieces Cloves
- 1 piece Cinnamon stick
- 1 tsp Cumin seeds
- 4 tbsp Ghee (clarified butter)
- 3 pieces Onions
- 1 bunch Fresh mint
- 1 bunch Fresh cilantro
- 2 pieces Green chiles
- 1 pinch Saffron
- 5 cl Milk
Method
- Prepare the marinade: in a large bowl, mix the yogurt, ginger-garlic paste, biryani spice blend, turmeric, chile powder, salt, and lemon juice. Add the chicken pieces and toss well to coat. Cover and refrigerate for at least one hour, ideally overnight.
- Prepare the saffron milk: gently warm the milk and steep the saffron threads in it. Let it sit for the color and aroma to develop.
- Rinse the basmati rice in cold water until the water runs clear, then soak it in cold water for about thirty minutes.
- Finely slice the onions. Heat some of the ghee in the Dutch oven and fry the onions over medium heat until deeply golden and crispy. Remove a portion of the fried onions for the final plating and set aside.
- In the Dutch oven with the remaining ghee and onions, add the chicken and its marinade. Cook over medium heat, stirring, until the chicken is seared and a thick, fragrant sauce forms. Sprinkle with chopped mint and cilantro, then level the surface.
- Bring a large pot of salted water to a boil with the bay leaves, cardamom, cloves, cinnamon, and cumin. Drain the soaked rice and drop it into the boiling water. Cook until the rice is still slightly firm in the center, then drain immediately.
- Spread the drained rice evenly over the chicken in the Dutch oven. Drizzle with the saffron milk and the rest of the melted ghee. Sprinkle with the remaining mint, cilantro, slit green chiles, and reserved fried onions.
- Cover the Dutch oven tightly, ideally sealing it with a clean kitchen towel placed between the lid and the pot. Cook over very low heat for about thirty minutes until the rice is tender and the steam has permeated all the layers.
- Remove from the heat and let rest covered for about ten minutes. Carefully open and separate the rice grains with a fork without breaking up the chicken. Serve hot with the reserved fried onions on top.
Nutrition
Per serving
- Energy
- 915.4 kcal
- Protein
- 45.05 g
- Carbohydrate
- 90.09 g
- Fat
- 41.14 g
- Fibre
- 5.61 g
- Calcium
- 119.69 mg
- Iron
- 2.39 mg
- Magnesium
- 25.95 mg
