Have you ever tried making Indian biryani at home? Something magical happens when you combine chicken, rice and an array of spices and toss it with cardamom pods and saffron and top it off with fried onions.
It was a modest 2 bedroom neighborhood Quarter, built in a row, dividing a wall between two houses. Far away from quiet, narrow streets, two neighboring rows of houses separated.
When we weren’t at school, we kids were always down this street, kicking a soccer ball, hitting a four in cricket, or flying kites. As night falls, a gentle wind blows, bringing the aromas from the kitchens.
Hers was the first biryani I ever tasted as a kid and to this day there hasn’t been a better one.
What is Biryani?
Biryani (pronounced bir-ja-ni) or Biriyani, is a layered rice dish that has its roots in the Mughal dynasty of India. Mughals arrived in India in the 15th century, bringing with them their own culture, language and cuisine. When mixed with those of India, this produced many poetic things including Biryani.
Born in the royal kitchens of Mughal India, biryani was developed to combine the flavors of spicy Indian rice dishes with those of the Persian rice dish called pilaf.
Just like cultural diversity from one region of India to another, a biryani recipe also changes from one region to another. Various Biryani recipes were developed across the country in all Mughal centers of India from Delhi to Lucknow and in all southern regions of India.
A layered rice dish
Of all these, the most popular strain is (in my humble opinion!). Hyderabadi Dum Biryaniwhere the main components of the dish – rice, meat and vegetables, spices and accompaniments – are prepared separately and then layered together, packed tightly and then slowly cooked to perfection.
stupid is a Hindi name for pressure and this is the technique mainly used in cooking this biryani.
A simple homemade biryani
The recipe I’m sharing today is an easier, more accessible take on a traditional Hyderabadi Chicken Biryani. The technique and ingredient list might look overwhelming, but trust me, as long as you have all the ingredients in front of you, the hard part is already over.
This is a great dish when you want to please a crowd. It can be layered and chilled for up to a day and popped into the oven just before guests arrive. Serve with raita (a simple yogurt dressing) and it’s a complete meal.
Want more great Indian recipes?
- Weeknight Chicken Biryani
- Indian Butter Chicken
- Tandoor chicken
- Cauliflower Chickpea Curry
- Pressure Cooker Saag Tofu (Indian Spinach and Tofu)
- Savory Coconut Rice
Indian Chicken Biryani
It’s okay to skip one of the varieties of cardamom pods if you can’t find both for the rice.
ingredients
For the chicken:
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2 teaspoon Ginger Garlic Pastedivided
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1 teaspoon turmeric powder
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2 to 3 whole chillies, sliced (jalapenoserrano or cayenne pepper)
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1/4 Cup normal whole milk yoghurt
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1 teaspoon olive oil
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1 1/2 lb Bone-In Chicken Chunks (drumsticks or whole thighs)
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1 tablespoon ghee (clarified butter) or unsalted butter
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1/3 Cup finely chopped Red onion (about 1/4 of a large onion)
For the rice:
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2 cups long grain basmati rice
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3 to 4 completely black cardamom Pods
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3 to 4 completely green cardamom pods
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2 inches cinnamon stick
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1 teaspoon all peppercorns
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1 to 2 bay leaves
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Kosher salttaste
For the saffron milk:
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1/2 teaspoon saffron threads
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1/3 Cup milkcold or room temperature
For the fried onions:
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1 Cup Cook oil
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1 Cup thinly sliced Red onion (about 3/4 of a large onion)
To assemble the Biryani:
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1 teaspoon ghee (clarified butter) or unsalted butter
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1/4 Cup corianderroughly chopped
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1/4 Cup mintroughly chopped
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1/4 Cup whole milk Natural yoghurt
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1 1/2 teaspoon garam masala
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2 to 3 tablespoon pomegranate seeds (seeds)
method
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Marinate Chicken:
Combine 1 teaspoon ginger garlic paste, turmeric, sliced chilies, yogurt, olive oil, and salt in a medium bowl. Add the chicken and massage well to coat with the marinade.
Cover and place in the fridge to marinate for at least 30 minutes or up to 1 hour.
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Prepare rice:
Wash rice in 2 to 3 batches of water. Drain and set aside.
In a large saucepan, add the salt, all the spices, and plenty of water. There should be enough water to allow the rice to float freely as it cooks (see How to Cook Rice). Bring it to a boil.
Put the rice in the pot. Cook until rice is 90 percent done and still slightly crispy in center; The rice will finish cooking in the bowl.
Drain the rice through a sieve and spread on a baking sheet or large plate to cool. Set aside for later. Don’t throw whole spices in the rice.
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Make the saffron milk:
Stir the saffron threads into the milk. Cover and set aside for 30 minutes or until ready to layer the biryani.
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Fry onions:
Heat the oil in a frying pan over high heat. Put an onion strand in the hot oil. If it sizzles loudly, the oil is hot enough. The pan should be wide enough to accommodate all of the onion slices without crowding. Place a paper towel-lined plate nearby to drain the finished onions.
Gently drop the onions into hot oil (be careful as the oil may splatter). Saute for 2 to 3 minutes or until onions are brown and crispy. It’s easy to overcook and burn the onion, so keep a constant eye on the pan.
Carefully remove any onions with a slotted spoon or spider (this is a ladle with a slotted spoon on top) and place on the paper towel-lined plate.
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Cook chicken:
When the chicken is done marinating, melt 1 tablespoon of ghee in a medium saucepan or skillet over medium-high heat. Add the remaining 1 teaspoon of ginger garlic paste. Cook for a minute or until the paste starts to turn golden brown.
Add the finely chopped red onion. Cook over medium-high heat for 3 to 5 minutes until the onion softens and begins to turn golden.
Add the marinated chicken and the marinade. Mix well. Cover and cook over medium-high heat for 8 to 10 minutes, or until the chicken is about 90 percent done. The chicken will finish cooking in the oven after being layered with other components of the biryani.
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Preheat the oven:
Preheat oven to 350ºF.
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Assemble Biryani:
Grease a 3 liter oval casserole dish with 1 teaspoon ghee. Spread half of the rice in an even layer on the bottom of the casserole dish. Gently press down with your hand to grab the rice layer.
Arrange the chicken and its sauce in a single layer on top of the rice, then top with the cilantro, mint, half the fried onions, yogurt, and 1/2 teaspoon garam masala.
Follow with the rest of the trip. Press down slightly again to wrap everything. Scatter the rest of the fried onion on top and sprinkle with the remaining 1 teaspoon garam masala. Pour the saffron milk evenly over everything.
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Bake:
Cover the dish tightly with 2 to 3 layers of aluminum foil. Place in the oven and bake for 40 to 50 minutes, or until the rice and remaining ingredients are cooked through. The foil creates steam for the rice; Simply uncover a corner and check if the rice is done by squeezing the rice between your thumb and forefinger.
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Let rest:
Transfer the biryani to a cooling rack and let sit (covered) for 10 to 15 minutes before uncovering the bowl.
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Surcharge:
Use a fork to gently mix all the layers together before serving with a side of raita and/or a simple salad. Garnish with pomegranate seeds.
| nutritional information (per serving) | |
|---|---|
| 749 | calories |
| 53g | Fat |
| 35g | carbohydrates |
| 34g | protein |
