Ingredients:

  • 1 kg (2.2 lbs) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 250g (1 cup) plain yogurt (full-fat for best results)
  • 2 tbsp ginger-garlic paste (freshly made is best!)
  • 1 tbsp red chili powder (adjust to your spice preference)
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/4 tsp saffron strands, soaked in 2 tbsp warm milk (optional, but adds a lovely color and aroma)
  • 2 tbsp lemon juice
  • Salt to taste
  • 500g (2.5 cups) basmati rice, rinsed thoroughly until water runs clear
  • 8 cups water
  • 1 tbsp salt
  • 2 bay leaves
  • 4-5 green cardamoms, lightly crushed
  • 4-5 cloves
  • 1-inch cinnamon stick
  • 1 tbsp ghee or oil
  • 2 large onions, thinly sliced
  • 1/4 cup vegetable oil or ghee
  • 1/2 cup chopped fresh cilantro (coriander leaves)
  • 1/4 cup chopped fresh mint leaves
  • 2-3 green chilies, slit lengthwise (optional, adjust to your spice preference)
  • 2 hard-boiled eggs, quartered (for garnish, optional)
  • Fried onions (store-bought or homemade, for garnish)
  • 1 tbsp ghee or oil (for drizzling)

Instructions:

  1. Combine all marinade ingredients in a large bowl. Mix well and ensure the chicken is fully coated. Cover and refrigerate for at least 30 minutes, or preferably 2-3 hours for maximum flavor penetration.
  2. Rinse the basmati rice thoroughly until the water runs clear. Soak rice in water for 30 mins. Drain. In a large pot, bring water, salt, bay leaves, cardamom, cloves, and cinnamon stick to a boil. Add the rice and cook until it is 70-80% cooked (still slightly firm in the center). Drain the rice and discard the whole spices.
  3. Heat oil/ghee in a large skillet over medium heat. Add the sliced onions and fry until golden brown and crispy. Remove and set aside. These will be used for layering and garnish.
  4. In the same skillet, add the marinated chicken. Sauté over medium-high heat until the chicken is browned on all sides and partially cooked (about 80% cooked).
  5. In the heavy-bottomed pot, start with a layer of rice. Top with a layer of the sautéed chicken, fried onions, cilantro, mint, and green chilies (if using). Repeat the layers, ending with a layer of rice.
  6. Drizzle the remaining ghee/oil over the top layer of rice. Cover the pot with the tight-fitting lid. You can seal the edges of the lid with dough or a damp kitchen towel to create a steam-tight seal. Cook over very low heat (dum) for 20-25 minutes, or until the rice is fully cooked and the flavors have melded.
  7. Turn off the heat and let the biryani rest for 10 minutes before opening the lid. This allows the flavors to settle. Gently fluff the rice with a fork. Garnish with hard-boiled eggs and more fried onions. Serve hot.