Chicken Biryani

Within the vast lexicon of South Asian food, biryani stands out as a favorite no matter what part of the region you’re from. It’s rich, decadent and the ultimate celebratory dish.

A common misconception is that biryani is an Indian dish. According to historians, it actually originated in Persia. The word biryani likely derives from the Persian word biryan which means “fried before cooking,” or berenj, the Persian word for rice. And while there are countless theories about how this layered meat-and-rice dish made its way to South Asia, the consensus among historians is that it spread with the Mughal Empire. As emperors and generals moved across the region, different variations of biryani came to be, influenced by the spices and ingredients available wherever they settled.

Such regional variations like Hyderabadi biryani, Kolkata biryani, Lucknowi biryani and Dhakaiya biryani have stood the test of time and are widely popular across South Asia.

What is biryani?

Perfect biryani is made with the best quality protein (or vegetables) and basmati rice, meticulously layered and slow-cooked with freshly ground whole spices. Traditionally, this slow cooking process is called dum pukht, a Persian phrase that roughly translates to “slow oven cooking.” This method allows the steam to build and incorporate the flavors throughout the layers of the dish. In South Asia, this process is often done underground over charcoal, but it can be easily replicated at home in your oven with a Dutch oven or heavy pot with a lid.

Spices are another crucial element of a great biryani. Traditionally, the choice of spices reflects regional preferences. Southern variations, like Hyderabadi biryani, are often a bit spicier from their generous use of chili powder, whereas northern variations, like Lucknowi biryani, are milder. Some coastal variations use fish, prawns and even crab.

Ingredients for Chicken Biryani

TASTE OF HOME

• Chicken: It’s always best to use bone-in protein for biryani because the bones keep the meat moist and tender. For this biryani recipe, you can use chicken thighs, drumsticks or a mix of both.
• Marinade: The marinade starts with yogurt, which tenderizes the chicken by breaking down its proteins. Soaked cashews add body to the marinade, while gingerroot, garlic, ghee, nutmeg and bay leaves build on the dish’s one-of-a-kind flavor.
• Vegetables: It’s not just rice and chicken here! Potatoes and onions bring their unique textures to the recipe and offer a little more nutrition.
• Spices: There is no shortage of spices in chicken biryani. Gather cinnamon sticks, green and black cardamom pods, cloves, mace, coriander, peppercorns, cumin seeds, bay leaves, ground nutmeg, turmeric, chili powder, garam masala and the elusive saffron.
• Dried fruit: Raisins, prunes and golden sour prunes add small bits of sweetness throughout the dish.
• Ghee: Ghee is clarified butter. The clarification process removes the whey and casein from butter, leaving behind pure butterfat. This type of butter is common in Indian and Pakistani recipes.
• Milk: Saffron-infused milk is added into the pot once all the other components have been layered in. The milk cooks into everything, bringing together the flavors as much as possible and continuing to cook the rice and chicken.
• Rice: Biryani is an exquisite dish that should be made with the best, freshest ingredients. The most important ingredient in this dish is rice, so be sure to use really good-quality basmati rice.

Directions

Step 1: Toast and grind the spices

TASTE OF HOME

In a large skillet, toast the spices over medium-low heat until they’re fragrant, three to five minutes. Remove the spices from the heat, and let them cool.

TASTE OF HOME

Transfer the spices to a spice grinder, and process them to a fine powder. Set the spice powder mixture aside.

Editor’s Tip: After toasting the spices, transfer them to a heat-proof plate. If you keep them in the hot pan, they will continue to cook and may burn. Also, instead of a spice grinder, you can use a mortar and pestle, though you would need to be extra vigilant to ensure no tiny bits and pieces of whole spices remain.

Step 2: Make the marinade

TASTE OF HOME

In a food processor or high-powered blender, combine the yogurt, ginger, garlic, soaked cashews (discard the soaking liquid), ghee, salt and nutmeg. Puree the mixture until it’s completely smooth. Transfer the marinade to a large glass bowl.

TASTE OF HOME

Add the chicken to the marinade along with the reserved toasted spice powder mixture and the bay leaves. Toss everything together until the chicken is thoroughly coated. Cover the mixture with storage wrap and refrigerate it for at least one hour.

Step 3: Cook the potatoes

TASTE OF HOME

Preheat the oven to 350°F. Heat a large Dutch oven over medium-high heat, and add 1 tablespoon of ghee. Once hot, add the potatoes and turmeric. Cook the potatoes until the edges are lightly browned, five to six minutes. Use a slotted spoon to transfer the potatoes to a plate, then set them aside.

Step 4: Fry the onions

TASTE OF HOME

Add the remaining 4 tablespoons of ghee to the Dutch oven. Add half of the sliced onions and cook, stirring constantly, until the onions are crisp, five to six minutes. Remove the fried onions with a slotted spoon and transfer them to a paper-towel lined plate.

TASTE OF HOME

Add the remaining onions to the Dutch oven. Cook them over medium-low heat until the onions are golden brown, six to seven minutes. Stir in the chili powder, garam masala and salt.

Step 5: Cook the chicken

TASTE OF HOME

Discard the bay leaves from the chicken marinade. Add the chicken and marinade to the pot of caramelized onions, and cook over medium heat for four to five minutes, stirring often and scraping the bottom of the pot to prevent the sauce from sticking. Add the potatoes and cook for 15 minutes over medium heat, occasionally stirring and scraping the bottom of the pot.

Step 6: Par-boil the rice

TASTE OF HOME

Meanwhile, rinse the rice under cold water until the water runs clear, then add the rice to a small saucepot. Add the warm water, salt and ghee. If desired, add the cardamom pod, bay leaf and cloves for flavor.

Cook the rice, uncovered, over medium-low heat until the water has absorbed and the rice grains have a slight bite when pressed between two fingers, four to five minutes. Remove the cardamom pod, bay leaf and cloves if you added them. Fluff the rice with a fork and it set aside.

Step 7: Infuse the milk

TASTE OF HOME

Add the milk to a separate small saucepan. Add the saffron and cook over low heat until the milk is just warmed.

Editor’s Tip: Do not let the milk come to a boil, or it will boil over the sides of the saucepan and create a huge mess. Trust me, been there!

Step 8: Layer everything in the Dutch oven

TASTE OF HOME

Place half of the cooked rice on top of the chicken, along with half of the reserved fried onions and the dried fruits. Layer the remaining rice and, with the back of a wooden spoon or spatula, poke several holes on the surface of the rice.

TASTE OF HOME

Pour the warm saffron milk overtop and sprinkle with a teaspoon of kewra water, if desired. Finally, top it with the remaining fried onions.

Editor’s Tip: If you’re using a regular heavy-bottomed pot with a lid that might not be as heavy or secure as a Dutch oven, tightly cover the pot with aluminum foil before placing the lid on top. The foil will ensure that the steam (which holds the flavors and aromas crucial for a great biryani) will not escape during the cooking process.

Step 9: Bake and serve

Cover the Dutch oven with the lid, transfer it to the oven and bake the biryani until the chicken is tender, 30 to 35 minutes. Let the chicken biryani rest, covered, for five minutes. Remove the lid, and carefully mix the rice and chicken, scraping the bottom of the pot and pulling some of the chicken pieces to the surface (do not overmix). Serve the chicken biryani family-style.

TASTE OF HOME

Recipe Variations

• Choose a different protein: Modify this recipe and make it with lamb, beef or shrimp. If you decide to use beef or lamb, be sure to marinate them overnight.
• Make it vegetarian: For a meatless version, use sturdy vegetables like cauliflower, potatoes and chickpeas. For a vegetarian biryani, you can marinate the vegetables for 30 minutes or less.

How to Store Chicken Biryani

When storing leftover chicken biryani, the most important ingredient to keep in mind is the rice. Rice must be cooled within one hour, or you run the risk of bacteria multiplying. Rice will last in the fridge for less than 24 hours, so reheat the chicken biryani within that 24-hour time span.

Can you freeze chicken biryani?

Yes, you can freeze chicken biryani, but again, the most important aspect is the rice. You can freeze rice, and it’s actually better to do so than refrigerating it because it cools down the rice quickly. Within the same hour the rice is finished cooking, spread the chicken biryani on a sheet tray, then pop it in the freezer on a level surface. Once it’s completely cooled down, stash the biryani in airtight containers. It can be stored in the freezer for up to one month.

Chicken Biryani Tips

What do you serve with chicken biryani?

Side dishes that would go well with chicken biryani are chapati, naan or flaky samosas. Wash it all down with a cold mango lassi, and serve it with traditional Indian desserts like a sweet and fudgy kalakand or a bowl of cold kulfi with extra pistachios on top.

Is this chicken biryani recipe gluten-free?

Yes, our chicken biryani recipe is gluten-free. However, if you’re feeding someone who is especially sensitive to gluten, check the labels of any packaged ingredients for a certified gluten-free label.

What can you use instead of saffron?

Turmeric is a great replacement for saffron. This spice is a bit more earthy than delicate and floral saffron, but turmeric will help give the rice that gorgeous golden hue for a fraction of the cost.