Chicken Biryani

Biriyani, one of the most beloved dishes in India, is a fragrant rice dish typically made by layering marinated meat with seasoned rice.

Growing up, my family didn’t make biriyani often — it was reserved for special occasions, and sourcing the ingredients was no easy task in our Pennsylvania town. But recently, I decided it was time to step up my cooking game and learn to make a simpler version of biriyani at home!

This recipe, inspired by the Telugu cooking channel Vismai Food, simplifies the traditional biriyani without compromising on flavor.

Ingredients

• 6–8 chicken drumsticks
• 3 large onions, sliced
• 1/4 cup fresh mint, finely chopped
• 1/4 cup cilantro, finely chopped
• 2 cups of basmati rice
• A variety of spices for marination:
• Yogurt
• Salt
• Lemon
• Chili powder
• Garam masala
• Coriander powder
• Turmeric
• Ginger garlic paste
• For the rice:
• Bay leaf
• Cinnamon stick
• Cardamom pods
• Cloves
• Ginger garlic paste

Instructions

Prepare the Chicken

1. Start by caramelizing the onions. Slice the onions into thin strips.
2. Heat 1-2 tablespoons of oil in a large, wide-bottom pan over medium heat. Add the sliced onions and 1 tablespoon of salt.
3. Stir occasionally to prevent sticking and caramelize the onions for about 30 minutes, or until they are dark and jammy. Remove from heat and let them cool.
4. Prepare the chicken for marination. Remove the skin from each chicken drumstick and cut two 1-inch slits in each piece to help the flavors infuse.
5. In the same pot you’ll use to cook the chicken, combine yogurt, ginger garlic paste, chili powder, garam masala, coriander powder, turmeric, and salt.
6. Add 3/4 of the caramelized onions and 2 tablespoons of chopped herbs to the chicken.
7. Rub the marinade all over the chicken, ensuring it gets into the slits.
8. Cover and refrigerate the marinated chicken for at least 1 hour, or overnight for best results.

Prepare the Rice

1. In a separate large pot, bring plenty of water to a boil.
2. Add bay leaves, cinnamon, cardamom, cloves, ginger garlic paste, and a small amount of oil to the boiling water.
3. Add the basmati rice and cook for about 10-15 minutes until the rice is about 70% cooked. It should be tender but still have some texture. Drain the rice and set it aside.

Combine and Cook the Biriyani

1. In the pot with the marinated chicken, add a layer of the partially cooked rice on top, enough to cover the chicken completely.
2. Sprinkle with some of the caramelized onions and reserved herbs.
3. Repeat the layering process with another layer of rice, followed by more onions and herbs, until all ingredients are used.
4. Finish with a final layer of rice, topped with the remaining onions, herbs, and a drizzle of olive oil.
5. To create a cooking chamber, cover the pot with aluminum foil, followed by a lid.
6. Cook on high heat for 8 minutes to cook the chicken.
7. Lower the heat to medium and cook for an additional 12 minutes to allow the flavors to meld.
8. After cooking, turn off the heat and let the pot sit for 20 minutes to finish cooking in the residual heat.
9. Use a meat thermometer to check the doneness of the chicken. Insert it into the biriyani until it touches the chicken leg. The chicken is done when it reads between 165°F and 195°F.