MainIndian · Hyderabadi

Chicken Biryani

Fragrant basmati layered with yoghurt-marinated chicken, golden fried onions, mint and saffron, then sealed and steamed on the lowest heat (dum). A showpiece for a crowd, and worth the wait.

Prep time
30 min
plus 2 hours marinating
Cooking time
1 h 10 min
Total
1 h 40 min
plus passive time
Serves
4 people
Shared by Vishal Vazkar
Family recipe, adapted for a UK kitchen

Ingredients

Servings
4

For the marinade

For the rice

To layer

Preparation

30 min, plus 2 hours marinating

  1. Marinate the chicken

    Mix the chicken with the yoghurt, ginger and garlic paste, chilli, turmeric, garam masala, salt and lemon juice. Cover and chill.

    10 min, plus 2 hours marinating

  2. Wash and soak the rice

    Rinse the basmati until the water runs almost clear, then cover with cold water and leave to soak.

    5 min, plus 30 min soaking

  3. Soak the saffron

    Crumble the saffron into the warm milk and set aside so the colour and scent can develop.

    2 min

  4. Slice and chop

    Slice the onions as thinly and evenly as you can, and chop the mint and coriander.

    13 min

Cooking instructions

1 h 10 min

  1. Fry the onions

    Fry the sliced onions in the oil over medium heat, stirring often, until deep golden brown and crisp at the edges. Drain on kitchen paper and keep half back for layering.

    15 to 20 min

  2. Cook the chicken

    Add the marinated chicken and half of the fried onions to a wide heavy pan. Cook on medium heat until the chicken is about three-quarters done and the masala is thick.

    15 min

  3. Parboil the rice

    Bring the water to a boil with the salt, cardamom, cloves, bay leaves and cinnamon. Add the drained rice and cook until about 70% done: the grain should break easily but still have a firm core. Drain at once.

    6 to 8 min

  4. Layer the biryani

    Spread the chicken evenly in the pan. Cover with the rice, then scatter the herbs, the remaining fried onions, the saffron milk and the ghee on top.

    5 min

  5. Seal and cook on dum

    Cover with a tight lid and seal the edge with dough or foil. Cook on the lowest heat so the steam finishes the rice and chicken.

    25 min

  6. Rest and serve

    Switch off the heat and rest, still sealed, for 10 minutes. Break the seal, fluff gently from the edges and serve with raita.

    10 min

Vishal's tips

Do not stir once the layers are built: lift gently with a flat spoon so the grains stay whole. If your lid is loose, put a folded tea towel under it. Cooking time is for 4 servings; a larger batch in a deeper pan needs a little longer on dum.

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