Chicken Biryani

Ingredients

• •2 lb bone-in, skin-on chicken thighs
• •2 cups basmati rice, soaked 30 minutes and drained
• •0.5 cup plain 2% yogurt
• •4 tbsp vegetable oil
• •2 large yellow onions, thinly sliced
• •5 garlic cloves, minced
• •1.5 tbsp fresh ginger, grated
• •2 tsp garam masala
• •1 tsp ground cumin
• •1 tsp ground coriander
• •0.5 tsp turmeric
• •0.5 tsp cayenne pepper
• •2 tsp salt
• •4 whole cloves
• •4 green cardamom pods, lightly crushed
• •2 bay leaves
• •1 cinnamon stick
• •a pinch saffron threads or 0.5 tsp turmeric mixed into 3 tbsp warm milk
• •3 tbsp warm whole milk or oat milk
• •0.5 cup total fresh cilantro and mint, roughly chopped
• •6 cups water for parboiling rice

Directions

1. 1In a large bowl, mix chicken with yogurt, garlic, ginger, garam masala, cumin, coriander, turmeric, cayenne, and 1.5 tsp salt; marinate at least 20 minutes (up to overnight).
2. 2Heat 3 tbsp oil in a large heavy-bottomed pot over medium-high; fry onions, stirring often, until deep golden-brown and crispy, about 18 minutes; remove half for garnish.
3. 3Add whole spices (cloves, cardamom, bay leaves, cinnamon) to the remaining onions in the pot; sauté 1 minute.
4. 4Add marinated chicken pieces; cook 8–10 minutes turning once until sealed and half-cooked.
5. 5Meanwhile, bring 6 cups salted water to a boil; add drained rice and parboil exactly 6 minutes until 70% cooked; drain well.
6. 6Steep saffron in warm milk for 5 minutes.
7. 7Layer parboiled rice evenly over the chicken; scatter herbs, reserved crispy onions, and remaining 0.5 tsp salt on top; drizzle saffron milk and remaining 1 tbsp oil over the rice.
8. 8Cover pot tightly with foil, then the lid; cook on low heat 25 minutes (dum cooking) — do not lift the lid.
9. 9Remove from heat, rest 5 minutes, then gently fold together from the bottom and serve with plain yogurt or raita.

💡 Saffron is available at Costco or bulk spice shops at reasonable prices — a small pinch goes a long way. Turmeric stirred into warm milk is an equally delicious everyday substitute. Bone-in thighs stay juicier than breast meat during dum cooking.

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