Secrets To Cooking A Perfect Chicken Biryani

Ingredients

• 25 g fresh ginger
• 45 g garlic — 1 whole head of garlic
• 1 piece green chilli — optional
• ⅓ cup water
• 1160 g chicken on bones — use large pieces
• 250 g plain unflavored yogurt — 1 cup
• 2 teaspoons kashmiri red chilli powder — adjust according to preference
• 1 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 2 tablespoons Shan Biryani Masala
• 1 teaspoon salt
• 1 tablespoon oil
• 2 tablespoons chopped coriander leaves — cilantro
• 3 to 4 pieces mint leaves
• 200 ml oil — can use a combination of ghee and oil
• 475 g onion — use brown onions
• 5 pieces potatoes — optional
• 1 teaspoon garam masala powder
• 600 g long grained Basmati rice — rinsed and soaked for 30 mins
• 1 tablespoon oil
• 1 tablespoon white vinegar or lemon juice
• 1 tablespoon salt
• 1 teaspoon Shahi jeera — optional
• 2 pieces dry bay leaves
• 5 to 6 pieces green cardamoms
• 5 pieces cloves
• 2 inches cinnamon stick — if not using Shan Biryani Masala
• 100 ml warm milk — with saffron soaked in it
• 2 teaspoons Kewra water — or rose water if preferred
• 4 tablespoons melted ghee — or skimmed oil from curry
• 10 to 15 pieces mint leaves
• 1 tablespoon Biryani Masala
• 2 to 3 pieces green or red chillies — optional
• 1 tablespoon lemon juice
• ½ cup plain unflavored yogurt — for raita
• less than 1 teaspoon cumin seeds — for raita
• ½ teaspoon chaat masala
• 1 teaspoon sugar
• ¼ teaspoon salt
• freshly crushed none black pepper
• chopped none coriander leaves

Steps

1. 1

   Make ginger garlic paste by blending fresh ginger, garlic, and green chili (optional) with water until smooth.

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2. 2

   In a bowl, combine yogurt, kashmiri red chili powder, turmeric powder, coriander powder, Shan Biryani Masala, salt, and oil. Mix well to form a marinade.

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3. 3

   Add chicken pieces to the marinade along with chopped coriander and mint leaves. Mix well and let it marinate for 30 minutes to 1 hour.

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4. 4

   Slice onions evenly and sprinkle with salt. Let them sit for 10-15 minutes to draw out moisture.

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5. 5

   Prepare saffron milk by crushing saffron strands and mixing them with warm milk and kewra water (or rose water).

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6. 6

   Rinse basmati rice several times until the water runs clear, then soak for 30 minutes. Drain the water after soaking.

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7. 7

   In a large pot, heat oil and add the sliced onions. Cook on medium heat until they turn golden brown, stirring frequently.

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8. 8

   Once the onions are browned, remove them from the pot and set aside, leaving the oil in the pot.

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9. 9

   Add the marinated chicken and bay leaves to the pot. Cook on medium heat until the juices start to boil, stirring occasionally for about 10 minutes.

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10. 10

    If using, add raw potatoes and half of the browned onions to the chicken along with garam masala. Cover and simmer on low heat for 20 minutes.

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11. 11

    In a separate pot, bring water to a boil and add the soaked rice along with the whole spices (if not using Shan Biryani Masala).

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12. 12

    Once the rice is cooked, drain it and layer it over the chicken in the pot.

13. 13

    Drizzle saffron milk, melted ghee, and remaining browned onions over the rice. Cover and cook on low heat for 20-30 minutes to allow flavors to meld.