Fragrant Chicken Biryani 🍗🌿
This layered Mughlai masterpiece combines spiced chicken, saffron rice, and caramelised onions – slow-cooked ("dum" style) for maximum aroma!
Ingredients
For the Chicken Marinade:
🍗 Chicken thighs: 1kg, bone-in
🥛 Yogurt: 200g
🧄 Garlic: 6 cloves, minced
🫚 Ginger: 2 tbsp, grated
🌶️ Green chillies: 2, slit
🍂 Garam masala: 1 tbsp
🍂 Turmeric: 1 tsp
🍂 Cumin: 1 tsp
🧂 Salt: 1 tsp
🍋 Lemon juice: 2 tbsp
For the Rice:
🍚 Basmati rice: 400g, soaked 30 mins
💧 Water: 1.2 litres
🍂 Cinnamon: 1 stick
🌿 Bay leaves: 2
🌿 Cardamom: 4 pods
🧂 Salt: 1 tbsp
🧵 Saffron: ½ tsp (soaked in 2 tbsp warm milk)
For Layering:
🧅 Onions: 3, thinly sliced & fried until golden
🌿 Coriander: ½ cup, chopped
🌿 Mint: ¼ cup, chopped
🧈 Ghee: 50g
Method
1️⃣ Marinate Chicken:
🥣 Mix all marinade ingredients. Coat chicken and refrigerate 4+ hours (overnight best).
2️⃣ Parboil Rice:
🍚 Cook soaked rice with whole spices until 70% done (~8 mins). Drain.
3️⃣ Layer & Dum Cook:
🍗 In heavy pot, layer: chicken → fried onions → herbs → rice.
🔥 Drizzle saffron milk and ghee. Seal with foil/lid.
⏳ Cook on lowest heat ("dum") for 45 mins.
Serving Info
⏱ Prep: 45 mins (+ marinating) | 🍳 Cook: 1 hr | 🍴 Serves 6 | 🔥 ~550 cals