Chicken Biryani
Chicken Biryani
biryani: A Majestic feast
Takes 2-3 hours start to finish
Serves 4
Among the many chicken and rice dishes gracing tables across the globe, Biryani stands out. Chicken so tender it melts in your mouth, nestled within grains of perfectly fluffy rice, all steeped in an aroma that will linger for days. The creation of Biryani is no mere cooking routine; it's a fine art, demanding patience and precision.
In this complete beginner’s guide, we'll delve into selecting the right type of rice — each grain a canvas for flavor. We'll master the golden crunch of crispy fried onions and blend a symphony of spices to forge our own Biryani masala. We'll marinate our chicken until it's deeply infused with flavor and tenderness, setting the stage for the grand assembly.
But the magic doesn't end there. You'll finally learn about the art of layering and the finesse of serving this majestic dish. And for the grand finale, I'll reveal my cherished ritual—the enchanting step of cold-smoking your biryani, infusing it with a smoky essence that transcends the ordinary.
Prepare to embark on a culinary odyssey that promises an unforgettable foray into the world of Chicken Biryani.
This full recipe below is available for free! 🥳
If you like it and want to support me and my work,
please consider purchasing the printable recipe.
It has a clean, printer-friendly design.
You are free to share it as you please.
- Andong
some juicy history
The culinary roots of what we now know as biryani can be traced back to Persia and Northern India, particularly influenced by the Mughal Empire.
The Mughals, descendants of nomadic tribes with distinct food habits, invaded India in the 1500s. Their rulers, not fond of local Indian cuisine, brought in Persian cooks who were big fans of rice and meat marinated in yogurt, a method known for its tenderizing effect.
The local people in Northern India had a preference for potent spice blends, often sourced from the South. Over time, the Mughal chefs started incorporating these local spices into their rice and meat dishes.
The fusion of Persian cooking techniques with Indian spices resulted in the legendary biryani. This dish is characterized by layers of yogurt-marinated meat cooked in creamy gravy, intertwined with aromatic rice containing whole spices.
1. SOAK RICE
The foundation of an exquisite biryani is laid with impeccable rice—aim for the highest quality, aged basmati with super long grains for that signature fluffy, separate texture that's iconic to the dish. The preparation is as crucial as the selection; soaking the rice is non-negotiable. It's a simple step: immerse it in room temperature water for a minimum of 30 minutes, but for the best results, aim for 60 to 90 minutes. As the rice absorbs the water, we'll use this time wisely to delve into the other layers of our biryani.
Ingredients
500g basmati rice
2l Water
Instructions
Wash your rice thoroughly until the water is no longer super cloudy.
Place it in a bowl and cover with room temperature water.
2. MAKE Crispy Fried Onions
Fried onions (“birista”) aren't just an ingredient in biryani—they're at the heart of its very name, suggesting the essence of 'frying' itself. Not only do they add a beautiful, deep aroma to our biryani, making them also leaves behind a gift: onion-infused oil, fragrant and full of flavor, perfect for transforming any dish. We will use some of it for biryani, but there will be plenty left for you to experiment with. Along with the onions, it will be our biryani's crowning glory and your new secret weapon in the kitchen.
Ingredients
4 large onions
750ml cooking oil
Instructions
Begin by trimming the top and bottom of the onions. Peel off the outermost layer along with the dry skin for easy peeling.
Cut the onions vertically from top to bottom. Then, horizontally slice each onion half uniformly into thin half-rings, aiming for a consistent even thickness of 1-2mm. (This is a good time to use a mandoline slicer, if you have one.)
Gently separate the cut onions to ensure the half-rings don’t stick together.
Position a wok on the stove and pour in cold oil. Introduce the onions to the cold oil, ensuring they're all evenly coated.
Set the stove to medium-high heat. Stirring frequently, fry the onions until they take on a hint of golden brown, typically within 10-20 minutes.
Reduce the heat to low and continue frying until the onions achieve a light golden hue, roughly 2-3 minutes. Don’t let them turn deep golden, as they'll darken further after being removed from the oil.
Switch off the heat. Using a spider strainer, scoop as many onions as possible, lifting them out of the oil. Gently press out using a slotted spoon. It's OK if the onions clump slightly. Transfer them to a tray lined with paper towels. Repeat this step for any remaining onions.
With the aid of two forks, delicately separate the fried onions, spreading them across the paper towel.
Once your wok has cooled, strain and set aside the flavorful onion oil. It's best stored in a sealable glass container, such as a bottle or jar.
3. MAke BIRYANI MASALA
Biryani Masala is not just a spice mix; it's the heartbeat of the dish, transforming simple chicken and rice into an aromatic delight. Well stocked Asian grocery stores will sell Biryani masala, but I can only recommend you opt for the adventure of making your own. In just 15 minutes, you'll craft a masala that far surpasses any store-bought version in freshness and flavor.
This homemade wonder stays fragrant for about 2-3 months in an airtight container, ready to enliven your meals long after its creation. Trust in the magic of your own blend, and watch it take your biryani from good to great.
Ingredients
8 tsp coriander seeds
2 tsp cumin seeds
2 tsp shah seera seeds (alternatively: cumin)
2 tsp fennel seeds
2 tsp fenugreek seeds
15 pieces green cardamom
5 pieces black cardamom
1 stick cinnamon
3 tsp black peppercorns
5 dried red chilies
8 Indian bay leaves
2 tsp cloves
3 pieces mace
1/2 tsp grated nutmeg
1/2 tsp grated turmeric
1/2 tsp salt
Instructions
To a cold skillet, add all whole spices (cumin, shah jeera, fennel, fenugreek, green cardamom, black cardamom, cinnamon, black pepper, dried chilies, bay leaves, cloves and mace) and roast on medium heat until aromatic and warm. Transfer to bowl to cool.
Once cooled, transfer spices to a spice grinder, add all powderd ingredients (nutmeg, turmeric powder and salt).
Grind well until fine but not completely pulverized. A few coarse chunks can remain.
Store in an airtight container for 2-3 months.
4. marinate chicken
Marinating our chicken is a pivotal step, not just for flavor but also for texture. But there is a special guest: Potatoes! Sometimes overlooked, they are an incredible addition to this dance of spices. Soaking up the marinade like nothing else, they will transform into creamy morsels of goodness that burst with flavor in every forkful.
The secret weapon here is yogurt, a powerful tenderizer that works its magic on the chicken. Opt for drumsticks or thighs with the bone in to anchor the flavors further. I prefer removing the chicken skin to allow the yogurt-based marinade to penetrate thoroughly. This process promises a biryani where every element, from potato to chicken, sings in harmony with the rich tapestry of spices.
Ideally, do this step 4-8 hours ahead of cooking your biryani. But even 15-30 minutes of marination will have a significant effect.
Note: this step calls for chopped mint and cilantro; we will use more later, so be sure to chop a whole bunch of each. You want about one packed cup of each.
Ingredients
6-8 chicken drumsticks
2 medium potatoes
2 tsp salt
200ml yogurt
juice of 1 lemon
2 Tbsp minced ginger
2 Tbsp minced garlic
1 green chili, finely chopped
2 Tbsp biryani masala
1 Tbsp Kashmiri chili powder
1/4 of the fried onions
4 Tbsp fried onion oil
small handful chopped mint
small handful chopped cilantro
Instructions
To remove the skin from your chicken, pull it off the chicken drumstick at the joint. If it doesn't come off easily, use a knife to cut off any excess. Discard or keep the chicken skin in the freezer for future cooking projects.
Peel potatoes and cut into about 6 chunks.
Transfer the chicken and potatoes to a large bowl. Generously season with salt. Add yogurt, lemon juice, ginger garlic paste, thinly sliced green chili, Biryani masala, and kashmiri chili powder.
Add approximately 1/4 of the fried onions and a few spoonfuls of the onion oil. Finally, a few sprinkles of fresh mint and coriander. Mix well until fully combined.
5. pre-cook rice
This isn't ordinary rice; it's the spiced soul of biryani, infused with aromatic spices that make it incredibly fragrant. Selected and soaked, now it's poised to be seasoned to perfection. Whether served alongside any Indian dish or as the star of your biryani, you can tailor it to taste—leave the spices in for a traditional touch, or remove the larger ones for a smoother texture. Opt for a spice bag if you prefer subtlety. Prepared this way, the rice is not just an accompaniment; it's a celebration of flavor.
Ingredients
2l water
2 Indian bay leaves
1 stick cinnamon
2 tsp shah jeera
6 pods green cardamom
6 cloves
1 star anise
6 black peppercorns
1 green chili, sliced in half lengthwise
1 small lemon
1 Tbsp salt
soaked basmati rice from before
Instructions
To begin, set water to boil in a stock-pot. Then, add bay leaves, cinnamon, shah jeera seeds, green cardamom, cloves, star anise, black peppercorns, and a green chili. Squeeze the juice of the lemon into the pot and also add the lemon rind to the water.
Season the water with a generous amount of salt, similar to the salinity of pasta water.
Add soaked rice to boiling water.
Cook the rice until it is 90% done, with a slightly grainy al dente bite in the center, which should take around 3-5 minutes.
Drain the rice and spread it on a tray to allow it to steam off.
6. cook, layer, cook
At the crescendo of our biryani journey, we find our marinated chicken and par-cooked, spice-kissed rice ready to unite. In a traditional kitchen, this marriage would be sealed with Dum—a cooking technique involving clay or dough to trap the flavors inside the pot, a method that dates back centuries. Yet, in our modern age, the precision of tightly fitting lids on industrial cookware allows us to forgo this ancient practice without sacrificing the symphony of flavors.
Ingredients
2 Tbsp onion oil
marinated chicken & potatoes
small handful chopped coriander
small handful chopped mint
1/2 Tbsp biryani masala
2/3 of the remaining fried onions
4 tsp butter
4 Tbsp milk
pinch of saffron, ~0.1g
Instructions
Place a heavy pot over high heat and add some onion oil. Once the oil is hot and shimmering, add the marinated chicken and potato mix. Cook, stirring frequently, for 5-6 minutes.
Reduce heat to low, cover tightly with a lid and cook until chicken is almost done (about 10-12 minutes). Ideally, You should see the ghee and chicken fat separate from the gravy.
While the chicken cooks, make a saffron infused milk. Gently heat a small bowl with milk in the microwave until just steaming (alternatively in a small saucepan over medium heat). Add the saffron to the warm milk and let it bloom. Set aside for now.
Taste and adjust gravy: Your sauce should be intensely flavored and on the saltier and spicier side for now. Season with extra salt if needed. Optional: Add 1/2 cup of water if you like your biryani saucier.
Distribute the chicken and potatoes in an even layer. Sprinkle with biryani masala. Top with mint, cilantro, and fried onions. (Around 1/2 of what this step calls for)
With a clean slotted spoon, spread the precooked rice in an even layer on top. Sprinkle with saffron infused milk and place a few small knobs of butter on top. Top with more mint, cilantro and fried onions. (The rest of what this step called for)
Cover the pot with a well fitting lid and place an upside down heavy pot on top. Cook on medium high for 5 minutes. Do not open the lid!
Turn the flame to low and cook for 15 more minutes. Do not open the lid!
Remove from heat. Do not open the lid and rest for at least 10 minutes.
7. smoke your biryani
You stand on the brink of indulgence with your biryani ready to delight. However, there's a final touch that can elevate it from delicious to sublime: a last-minute cold-smoke.
While some may smoke the meat during marination, I advocate for a dramatic finish—smoking it just before serving. This last-minute wisp of smokiness weaves through the layers, imparting a mesmeric depth that marries the already rich flavors.
Ingredients
1-2 Tbsp of melted ghee or butter
1 piece of hot charcoal
Instructions
Transfer your biryani onto a large serving platter. Be sure you have a large bowl, box or pot that is big enough to cover the platter.
Melt the ghee in the microwave or a small saucepan. Add to a small heatproof bowl.
Place the bowl with the melted ghee in the middle of our serving platter.
With the help of a gas stove or a torch, carefully light the charcoal until its glowing and hot. Drop it into the melted ghee. It will smart smoking immediately. Quickly cover it with an upside bowl to trap all the smoke.
Infuse for around 3-4 minutes.
8. serve and enjoy!
Congratulations - you have successfully made Biryani!
Garnish with remaining chopped mint, cilantro before enjoying.
Goes great with a raita or simple garlic yogurt sauce.
This full recipe is available for free! 🥳
If you like it and want to support me and my work,
please consider purchasing the printable recipe.
It has a clean, printer-friendly design.
You are free to share it as you please.
- Andong