Chicken Biryani

By Ministry of Curry · 150 min

Ingredients

Instructions

1. Make the marinade by mixing yogurt, ginger paste, garlic paste, turmeric, red chilli powder, biryani masala, salt, chopped mint and lemon juice.
2. Add the chicken and coat it evenly. Refrigerate for at least 30 minutes, or overnight.
3. Soak the saffron in the warm milk and set aside.
4. Rinse and drain the basmati rice 2 to 3 times, then cover with 4 cups of water and soak for 20 minutes.
5. While the rice soaks, heat the ghee in a heavy-bottomed pan, add the sliced onion and fry over medium heat, stirring often, for about 15 to 20 minutes until light golden brown and starting to crisp.
6. Remove the fried onions, leaving the ghee in the pan. Mix a quarter of the fried onions into the marinated chicken.
7. Bring 8 cups of water to the boil in a medium pot with the cumin seeds, bay leaves, star anise, cardamom, cloves and salt.
8. Drain the soaked rice, add it to the boiling water and return to a full boil on high heat. Lower the heat to medium and cook uncovered for 5 to 6 minutes, until about 90% cooked. Drain promptly.
9. In the pan with the remaining ghee, cook the marinated chicken over medium heat for 8 to 10 minutes, turning halfway through.
10. Spread the partly cooked rice over the chicken. Top with the remaining fried onions, the saffron milk and the optional ghee.
11. Cover the pot, seal the lid with foil and place a weight on top. Cook on low heat for 20 minutes, then turn off the heat and let it rest for 10 more minutes before opening.
12. Garnish with cilantro. Let the biryani sit uncovered for 5 minutes, then gently fluff the rice with a fork or silicone spatula. Serve with raita and lemon wedges.

Summarized from Ministry of Curry's video. Watch it for the details.

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