Aromatic rice dish layered with perfectly seasoned chicken curry and lots of fragrant herbs and spices, for the best explosion of flavors in every bite.
1full chicken, cut into piecesor 1 lb boneless chicken
2tbspginger garlic paste
2tbspcoriander powder
1tbspcumin powder
1tbspred chili powder
1tbspturmeric
2tbspgaram masala
1cupyogurt
2-3medium potatoes cut into 8 pieces each
1cupfried onions
1 cupcrushed tomatoes
4-8green chilidepending on the spice level
4cloves
1/2cupcanola oil
7black pepper, whole
3black cardamom
1bay leaf
Rice
4cloves
7Black pepper
3Black cardamom
1 tbspwhole cumin seeds (black or white)
1Bay leaf
2cupsbasmati ricesoaked for 30 mins to 1 hr
Assembly
1tspbiryani essenceoptional
yellow/orange coloroptional
2-3green chiliscut lengthwise
mint leavesoptional
Instructions
Biryani Masala
In a large bowl, add the chicken, ginger-garlic paste, coriander powder, cumin powder, garam masala, red chilli powder, and turmeric, and 1 cup yogurt. Set aside for 30 mins to a few hours
When ready to cook chicken, to a pot, on low heat, add 1/2 cup of oil, and whole spices (4 cloves, 7 black pepper, 2-inch cinnamon stick, 3 black cardamom, 3 bay leaf) and cook until fragrant.
Then, set the heat to medium-high and add the potatoes. Cook until the potatoes are about half way cooked.
Remove the potatoes (they will cook fully in the last step).
Add the fried onions and cook for a few minutes until softened.
Then, add the marinated chicken and add crushed tomatoes.
Cook on high for a few mins.
Cook for 30-45 minutes on low heat, stirring to make sure it doesn’t stick to the pot. Cook until chicken is cooked and the oil floats to the top.
Then add back the potatoes and cook for a few minutes.
Set the mixture aside.
Rice
Soak 2 cups of rice for about 20-30 minutes.
Once ready to cook, to a large pot add 8 cups of water, and the whole spices (4 cloves, 7 black pepper, 2 inch cinnamon stick, 1 tbsp cumin black or white, bay leaf, salt to taste, and green chilli if using.
Once the water comes to a boil, add the soaked rice and cook on medium heat for 10-15 mins until rice is almost cooked (al dente).
Strain rice, then lay on a large tray or plate to cool a little so that the rice grains remain separate, and not turn mushy.
Assembly and "Dum" / Slow Cook
In a large pot, add half the rice, in a single layer.
Add the biryani masala (cooked chicken), split green chilis, mint leaves and 1 tsp of biryani essence (if using).
Layer with the rest of the rice.
Add one drop of orange or yellow color to about 2 tbsp of water. Mix together, and add to the top of the pot.
Cook on low heat for 30 mins to an hour. If you have a pot, that is oven proof, cook at 300ºF for 30 minutes in the oven.
To serve, garnish with green chilli and/or mint leaves.