Instructions
Step 1. Marinate Chicken:
- In a large bowl, combine all chicken marinade ingredients. Mix well and let it marinate for at least 1 hour, or preferably 2-4 hours in the refrigerator.
Step 2. Cook Rice:
- Bring a large pot of water to a boil. Add whole spices (such as cardamom, cloves, cinnamon, bay leaf) and salt. Drain the soaked rice and add it to the boiling water.
- Cook until the rice is 70-80% cooked (grains should still have a slight bite). Drain immediately and set aside.
Step 3. Cook Chicken (Partial):
- In a separate pan, heat 1 tbsp oil. Add the marinated chicken pieces and cook on medium-high heat for about 5-7 minutes until they are partially cooked and slightly browned.
- This helps them hold shape and develop flavor. Do not cook completely.
Step 4. Assemble Biryani:
- In a heavy-bottomed pot or Dutch oven, spread a layer of the partially cooked chicken at the bottom.
Step 5. Layer Rice:
- Gently layer the partially cooked rice over the chicken. Sprinkle half of the fried onions, chopped coriander, and mint.
- Arrange the remaining cooked chicken pieces on top of this rice layer. Sprinkle the remaining fried onions, coriander, mint, saffron milk (if using), slit green chilies, and drizzle with ghee/oil.
Step 6. Dum Cooking:
- Cover the pot tightly with a lid (you can seal the edges with dough for a tighter seal). Cook on low heat for 20-25 minutes.
- This “dum” cooking allows the flavors to meld and the chicken to cook through completely with the steam.
Step 7. Rest & Serve:
- Once cooked, turn off the heat and let the biryani rest for 10 minutes before opening the lid. Gently fluff the biryani with a fork, mixing the layers.
Step 8. Garnish:
- Garnish with more fresh coriander and mint. Serve hot with raita and a side curry if desired.