Here is a summary of the Chicken Biryani recipe from Serious Eats. For the full recipe, detailed instructions, and additional tips, you can refer to the Serious Eats’ Chicken Biryani Recipe.
Ingredients
For the Chicken Marinade:
- Chicken pieces (bone-in)
- Yogurt
- Ginger-garlic paste
- Ground spices (turmeric, chili powder, garam masala)
- Salt
For the Rice:
- Basmati rice
- Whole spices (cardamom, cloves, bay leaves, cinnamon stick)
- Salt
For Assembling the Biryani:
- Onions, thinly sliced
- Green chilies
- Tomatoes
- Fresh herbs (cilantro, mint)
- Fried onions
- Saffron strands soaked in warm milk
- Ghee or oil
Instructions
- Marinate the Chicken: Combine chicken pieces with yogurt, ginger-garlic paste, spices, and salt. Marinate for at least 30 minutes.
- Cook the Rice: Wash and soak basmati rice for 30 minutes. Boil water with whole spices and salt. Add rice and cook until it’s 70-80% done. Drain and set aside.
- Cook the Chicken: Sauté onions and green chilies in ghee or oil until golden. Add tomatoes and cook until soft. Add marinated chicken and cook until done.
- Assemble the Biryani: Layer the cooked chicken in a pot. Add a layer of partially cooked rice on top. Sprinkle with cilantro, mint, fried onions, and saffron milk. Add dollops of ghee for extra flavor.
- Dum Cooking: Cover the pot tightly and cook on low heat for 20-25 minutes. Let it rest for 10 minutes before serving.
- Serve: Fluff the biryani with a fork to mix the layers. Serve hot with raita, pickle, or a side salad.
For a detailed step-by-step guide and additional tips, please visit Serious Eats’ Chicken Biryani Recipe.
