Description
Aromatic, richly spiced rice layered with tender chicken, herbs, and saffron — this South Asian classic is a celebration dish beloved across the Indian subcontinent.
Ingredients
- 2 tbsp unsalted butter 1 pinch saffron threads 2 tbsp heavy cream 2 tbsp vegetable oil or ghee 2 medium red onions, chopped Salt, to taste 1 tbsp garlic paste 1 tbsp ginger paste 1 tsp red chili powder ½ tsp turmeric powder ½ cup chopped tomatoes 1.5 lbs bone-in chicken (or boneless) ½ cup plain yogurt 1 green chili, chopped (optional) Water, as needed 2 cups cooked basmati rice ½ cup fried onions ¼ cup chopped cilantro ¼ cup chopped mint 1 green chili, sliced (optional) 1 tbsp julienned fresh ginger
- For sealing the pot (dough): ½ cup all-purpose flour 2 tbsp yogurt Splash of milk Pinch of salt
Instructions
- Step 1: Prepare Saffron Cream: Melt butter in a small saucepan. Add saffron and cream. Let it simmer briefly until a rich golden color forms. Set aside.
- Step 2: Cook Onions: Heat oil in a deep pan. Sauté chopped onions until deeply golden. Add a little salt while cooking.
- Step 3: Spice Base: Add garlic and ginger paste. Stir in red chili powder and turmeric. Splash in water to prevent burning.
- Step 4: Add Tomatoes: Stir in tomatoes and cook until softened and blended.
- Step 5: Cook Chicken: Add the chicken pieces, then mix in yogurt and chopped green chili (if using). Pour enough water to barely cover. Cover and cook on low heat until the chicken is tender.
- Step 6: Layer the Biryani: In a clay pot or Dutch oven, spread two spoonfuls of the saffron cream on the bottom. Add a layer of cooked basmati rice, followed by chicken and some gravy. Sprinkle fried onions, cilantro, mint, sliced chili, and ginger.
- Step 7: Seal and Bake: Make a dough with flour, yogurt, milk, and salt. Roll into a rope and seal the pot lid. Cook on low heat for 15–20 minutes, or until steam escapes the top.
- Step 8: Serve: Gently lift the lid and fluff the biryani. Serve hot with cooling raita or salad.
