Start the day before. The marinating alone is 4 hr, against 80 min of actual work.
Allergens in Chicken Biryani: milk.
Ingredients
Quantities for 6.
- 1kg bone-in pieces Chickenon the bone: it holds together and gives the rice flavour
- 500g, soaked 30 minutes Basmati Rice
- 250g, whisked Yogurt
- 4, finely sliced and fried brown Onion
- 2 tbsp paste Ginger
- 2 tbsp paste Garlic
- 4, slit Green Chilli
- a large handful Mint
- a large handful Coriander Leaves
- 2 tsp Chilli Powder
- 1 tsp Turmeric
- 1.5 tsp Garam Masala
- a pinch in 4 tbsp warm milk Saffron
- 6 Cardamom
- 2 pieces Cinnamon
- 5 Cloves
- 2 Bay Leafoptional
- 5 tbsp Ghee
- 1 Lemon
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Marinate for at least 4 hours. The yogurt needs time to work into bone-in chicken, and this is the difference between a biryani and rice with chicken in it.
- Weigh the rice and the water. Biryani is unforgiving of guesswork.
Method
- Fry the onions slowly in ghee until deep brown and crisp. Drain and reserve.
- Marinate the chicken with yogurt, ginger, garlic, chilli powder, turmeric, garam masala, half the birista, half the herbs, lemon juice and salt. Refrigerate 4 hours.
- Bring the chicken to room temperature for 30 minutes, then spread it in a heavy pot with 3 tbsp ghee and the slit chillies.
- Boil the rice in well-salted water with the whole spices until 70 per cent done, then drain immediately.Drain the second it is ready. Thirty seconds too long and the finished biryani is mush.
- Layer the rice over the raw chicken and top with the remaining birista, herbs, saffron milk and ghee.
- Seal the pot with a tight lid or foil. Cook 6 minutes on high, then 35 minutes on the lowest heat.Before you rest it, check the thickest piece of chicken reads 74°C / 165°F. If it does not, reseal and give it another 10 minutes on low.
- Rest 15 minutes before opening, then lift from the bottom so each plate gets rice and chicken.The rest lets the steam settle. Opening early releases it and the top layer dries.
Safe temperatures: Chicken and duck are done at 74°C / 165°F, taken at the thickest part and clear of the bone. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 2 days refrigerated. Reheat covered with a splash of water. Biryani freezes poorly: the rice turns to paste.
Nutrition Low estimate
One serving of Chicken Biryani (392 g) is about 669 calories, or 171 calories per 100 g.
High protein: 45 g a serving, 27% of the calories
| Per serving392 g | Per 100 g | |
|---|---|---|
| Calories | 669 kcal | 171 kcal |
| Protein | 44.6 g | 11 g |
| Carbohydrate | 79.3 g | 20 g |
| of which sugars | 5.6 g | 1 g |
| Fibre | 3.1 g | 1 g |
| Fat | 18.0 g | 5 g |
| of which saturated | 9.0 g | 2 g |
| of which unsaturated | 7.1 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Hyderabadi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.