Chicken Biryani
Chicken Biryani with saffron-infused basmati rice, aromatic black cardamom and star anise layered with ghee-marinated chicken. Serves 4.
TOTAL TIME
5 hr 3 min
ACTIVE TIME
1 hr 1 min
QUANTITY
~4.35 kg
DIFFICULTY
Hard
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/31
Tools0/21
Ingredients0/31 gathered · 4 servings
400g
80ml
1pinch
3piece
30ml
60ml
6piece
40g
3piece
2piece
200g
1tsp
2tsp
1tsp
2tsp
1tsp
18g1,200g
1piece
1,500ml
3piece
6piece2piece
5piece
2piece
2piece
8piece
1tsp
20g15g
15ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 400g | — | — | |
| 2 | | 80ml | — | — | |
| 3 | | 1pinch | — | — | |
| 4 | | 3piece | — | — | |
| 5 | | 30ml | — | — | |
| 6 | | 60ml | — | — | |
| 7 | | 6piece | — | — | |
| 8 | | 40g | — | — | |
| 9 | | 3piece | — | — | |
| 10 | | 2piece | — | — | |
| 11 | | 200g | — | — | |
| 12 | | 1tsp | — | — | |
| 13 | | 2tsp | — | — | |
| 14 | | 1tsp | — | — | |
| 15 | | 2tsp | — | — | |
| 16 | | 1tsp | — | — | |
| 17 | | 18g | — | — | |
| 18 | 1,200g | — | — | ||
| 19 | | 1piece | — | — | |
| 20 | | 1,500ml | — | — | |
| 21 | | 3piece | — | — | |
| 22 | | 6piece | — | — | |
| 23 | 2piece | — | — | ||
| 24 | | 5piece | — | — | |
| 25 | | 2piece | — | — | |
| 26 | | 2piece | — | — | |
| 27 | | 8piece | — | — | |
| 28 | | 1tsp | — | — | |
| 29 | | 20g | — | — | |
| 30 | 15g | — | — | ||
| 31 | | 15ml | — | — |
Tools22 items
Serveware1 item
Procedure83 steps
1 of 83
Tip the rice into the large bowl.
Basmati rice · 400 g
⏱ 10s
ResultBasmati rice2 of 83
Cover the rice with cold water, swirl it with your hand, and pour off the cloudy water; repeat four or five times until the water runs nearly clear.
⏱ 1 min
ResultRinsed basmati rice3 of 83
Cover the rinsed rice with fresh cold water and leave it to soak for 30 minutes.
⏱ 30 min
ResultSoaked basmati riceused in step 494 of 83
Pour the milk into the small bowl.
Whole milk · 80 ml
⏱ 5s
ResultWhole milk5 of 83
Crumble the saffron threads into the milk.
Saffron threads · 1 pinch⏱ 5s
ResultWhole milk and saffron threads6 of 83
Stir the saffron into the milk and leave it to steep for at least 15 minutes until the milk turns a deep golden yellow.
⏱ 15 min
ResultSaffron milkused in step 717 of 83
Peel the onions and halve them through the root.
Red onion · 3 piece
⏱ 1 min
ResultPeeled red onion8 of 83
Slice each onion half as thinly as you can from tip to root, keeping the slices uniform so they fry evenly.
⏱ 1 min
ResultFinely sliced onionused in step 129 of 83
Pour the oil into the saucepan.
Neutral oil · 30 ml
⏱ 5s
ResultNeutral oil10 of 83
Add the ghee to the oil in the pan.
Ghee · 30 ml⏱ 5s
ResultNeutral oil and ghee11 of 83
Set the pan over a medium-high heat and warm the oil and ghee together until the ghee has melted and the fat shimmers.
⏱ 1 min
ResultHot oil and ghee12 of 83
Slide the sliced onions into the hot fat.
⏱ 10s
ResultFinely sliced onion and hot oil and ghee13 of 83
Fry the onions over a medium-high heat, stirring frequently, for 18 to 20 minutes until they are deeply golden brown and beginning to crisp at the edges.
⏱ 20 min
ResultDeep golden fried onions14 of 83
Lift the fried onions out with a slotted spoon onto the plate, leaving the fragrant fat in the pan.
⏱ 20s
ResultDeep golden fried onionsused in step 5315 of 83
Peel the garlic cloves.
Garlic · 6 piece
⏱ 30s
ResultPeeled garlic cloves16 of 83
Mince the peeled garlic cloves as finely as possible.
⏱ 40s
ResultFinely minced garlicused in step 3017 of 83
Scrape the skin off the ginger with the edge of a peeler.
Fresh ginger · 40 g⏱ 30s
ResultPeeled fresh ginger19 of 83
Finely chop the green chillies, discarding the stalks.
Fresh green chillies · 3 piece⏱ 30s
ResultFinely chopped green chilliesused in step 3220 of 83
Roughly chop the tomatoes into 2 cm pieces.
Plum tomatoes · 2 piece⏱ 30s
ResultRoughly chopped plum tomatoesused in step 6021 of 83
Spoon the yogurt into the large bowl.
Plain full-fat yoghurt · 200 g⏱ 5s
ResultFull-fat plain yogurt22 of 83
Add the ground cumin to the yogurt.
Ground cumin · 1 tsp⏱ 5s
ResultFull-fat plain yogurt and ground cumin23 of 83
Add the ground coriander.
Ground coriander · 2 tsp⏱ 5s
ResultFull-fat plain yogurt and ground cumin and ground coriander24 of 83
Add half a teaspoon of turmeric.
Ground turmeric · 0.5 tsp⏱ 5s
ResultFull-fat plain yogurt and ground cumin mixture25 of 83
Add the Kashmiri chilli powder.
Kashmiri chilli powder · 2 tsp⏱ 5s
ResultFull-fat plain yogurt and ground cumin mixture26 of 83
Add the garam masala.
Garam masala · 1 tsp⏱ 5s
ResultFull-fat plain yogurt and ground cumin mixture27 of 83
Add the salt to the spiced yogurt.
Fine salt · 6 g⏱ 5s
ResultFull-fat plain yogurt and ground cumin mixture28 of 83
Stir everything together until you have a smooth, evenly coloured marinade.
⏱ 20s
ResultSpiced yogurt marinade29 of 83
Add the chicken thighs to the spiced yogurt marinade.
Bone-in chicken thigh · 1,200 g
⏱ 10s
ResultSpiced yogurt marinade and bone-in chicken thigh30 of 83
Scrape the minced garlic into the bowl with the chicken.
⏱ 10s
ResultSpiced yogurt marinade and bone-in chicken thigh and finely minced garlic31 of 83
Add the minced ginger to the bowl.
⏱ 10s
ResultBone-in chicken thigh mixture32 of 83
Add the finely chopped green chillies.
⏱ 10s
ResultBone-in chicken thigh mixture33 of 83
Halve the lemon and squeeze the juice directly into the bowl, catching any pips.
Lemon · 1 piece
⏱ 20s
ResultBone-in chicken thigh mixture34 of 83
Using your hands, work the marinade thoroughly into the chicken, getting into every crevice and under the skin where possible.
⏱ 1 min
ResultMarinated chicken35 of 83
Cover the bowl tightly with cling film.
⏱ 10s
36 of 83
Place the covered bowl in the refrigerator.
⏱ 10s
ResultMarinated chicken37 of 83
Leave the chicken to marinate in the refrigerator for at least 4 hours, or overnight for the best flavour.
⏱ 4 hr
ResultWell-marinated chicken38 of 83
Take the chicken out of the refrigerator and set it on the counter.
⏱ 10s
ResultWell-marinated chickenused in step 6339 of 83
Pour the water into the stockpot.
Water · 1,500 ml
⏱ 10s
ResultWater40 of 83
Add the bay leaves to the water.
Bay leaf · 3 piece⏱ 5s
ResultWater and bay leaf41 of 83
Add the green cardamom pods.
Green cardamom pods · 4 piece⏱ 5s
ResultWater and bay leaf and green cardamom pods42 of 83
Add the black cardamom pods.
Black cardamom pods · 2 piece
⏱ 5s
ResultWater and bay leaf mixture43 of 83
Add the cloves.
Cloves · 4 piece⏱ 5s
ResultWater and bay leaf mixture44 of 83
Add one of the cinnamon sticks.
Cinnamon stick · 1 piece⏱ 5s
ResultWater and bay leaf mixture45 of 83
Add one star anise.
Star anise · 1 piece⏱ 5s
ResultWater and bay leaf mixture46 of 83
Add the black peppercorns.
Black peppercorns · 8 piece⏱ 5s
ResultWater and bay leaf mixture47 of 83
Add the salt to the spiced water.
Fine salt · 10 g⏱ 5s
ResultWater and bay leaf mixture48 of 83
Bring the water to a rapid boil over a high heat.
⏱ 5 min
ResultBoiling spiced water49 of 83
Drain the soaked rice through a colander.
⏱ 20s
ResultDrained soaked rice50 of 83
Add the drained rice to the boiling spiced water.
⏱ 10s
ResultBoiling spiced water and drained soaked rice51 of 83
Boil the rice over a high heat, stirring once, for exactly 6 minutes — the grains should be just cooked on the outside but still have a firm, chalky core at the centre.
⏱ 6 min
ResultParboiled spiced rice52 of 83
Drain the rice immediately through the colander, using oven gloves to handle the pot, and let it steam dry for a minute.
⏱ 30s
ResultDrained parboiled spiced riceused in step 6853 of 83
Check that the pan still has the spiced oil and ghee left from frying the onions.
Neutral oil · —Deep golden fried onions · step 14⏱ 5s
ResultSpiced oil and ghee and neutral oil54 of 83
Add the cumin seeds to the residual fat in the pan.
Cumin seeds · 1 tsp⏱ 5s
ResultSpiced oil and ghee mixture55 of 83
Add the remaining green cardamom pods.
Green cardamom pods · 2 piece⏱ 5s
ResultSpiced oil and ghee mixture56 of 83
Add the second cinnamon stick.
Cinnamon stick · 1 piece⏱ 5s
ResultSpiced oil and ghee mixture57 of 83
Add the remaining star anise.
Star anise · 1 piece⏱ 5s
ResultSpiced oil and ghee mixture58 of 83
Add the last clove.
Cloves · 1 piece⏱ 5s
ResultSpiced oil and ghee mixture59 of 83
Set the pan over a medium heat and fry the whole spices, stirring constantly, for about 1 minute until they sizzle and smell fragrant.
⏱ 1 min
ResultBloomed whole spices60 of 83
Add the chopped tomatoes to the pan.
⏱ 10s
ResultBloomed whole spices and roughly chopped plum tomatoes61 of 83
Cook the tomatoes over a medium heat, stirring and pressing them with the wooden spoon, for 4 to 5 minutes until they collapse and the oil begins to separate at the edges.
⏱ 5 min
ResultSoftened tomato base62 of 83
Stir in the remaining turmeric.
Ground turmeric · 0.5 tsp⏱ 5s
ResultSoftened tomato base and ground turmeric63 of 83
Add the well-marinated chicken and all its marinade to the pan.
⏱ 10s
ResultWell-marinated chicken and softened tomato base and ground turmeric64 of 83
Stir well to coat the chicken in the tomato and spice base.
⏱ 30s
ResultMasala-coated chicken65 of 83
Cook over a medium-high heat for 8 to 10 minutes, turning the chicken pieces occasionally, until the marinade has thickened and clings to the meat and the oil has separated out again.
⏱ 10 min
ResultSealed masala chicken66 of 83
Finely chop the fresh coriander, including the tender stalks.
Fresh coriander · 20 g⏱ 30s
ResultFinely chopped corianderused in step 8367 of 83
Finely chop the fresh mint leaves.
Fresh mint leaf · 15 g
⏱ 30s
ResultFinely chopped mintused in step 7068 of 83
Spoon the drained parboiled rice evenly over the chicken in the pan, spreading it into a flat, even layer that completely covers the chicken.
⏱ 30s
ResultLayered biryani69 of 83
Scatter half the deep golden fried onions evenly over the rice layer.
⏱ 15s
ResultRemaining fried onionsused in step 8270 of 83
Scatter half the chopped coriander and half the chopped mint over the onions.
⏱ 15s
ResultDeep golden fried onions and layered biryani and finely chopped mint71 of 83
Drizzle the saffron milk in thin streams across the rice so the colour falls in patches.
⏱ 15s
ResultSaffron milk and deep golden fried onion mixture72 of 83
Drizzle the remaining ghee over the top of the rice.
Ghee · 30 ml⏱ 10s
ResultSaffron milk and deep golden fried onion mixture73 of 83
Sprinkle the rose water across the surface.
Rose water · 15 ml⏱ 10s
ResultSaffron milk and deep golden fried onion mixture74 of 83
Season the top layer of rice lightly with fine salt.
Fine salt · 2 g⏱ 5s
ResultSaffron milk and deep golden fried onion mixture75 of 83
Lay a sheet of kitchen foil tightly over the rim of the pan and press it down firmly all around, then set the lid on top to create a completely sealed dum — a steam trap.
⏱ 20s
76 of 83
Set the pan over a high heat for 5 minutes to build up steam inside.
⏱ 5 min
ResultHigh-heat-started biryani77 of 83
Turn the heat down to its lowest setting.
⏱ 10s
ResultDum-sealed biryani78 of 83
Leave the biryani to cook undisturbed on the lowest heat for 25 minutes, trusting the steam to finish the rice and cook the chicken through.
⏱ 25 min
ResultDum-cooked biryani79 of 83
Remove the lid and peel back the foil carefully, using oven gloves — the steam will be fierce — and let the biryani rest uncovered for 5 minutes.
⏱ 15s
ResultUncovered biryani80 of 83
Leave the uncovered biryani to rest for 5 minutes so the steam subsides and the grains firm up slightly.
⏱ 5 min
ResultWell-rested biryani81 of 83
Using a large spoon, dig down through the layers to the chicken and serve the biryani onto the platter in generous scoops, making sure every portion has both saffron-golden rice and pieces of chicken.
⏱ 1 min
ResultTransferred biryani82 of 83
Scatter the remaining fried onions over the plated biryani.
⏱ 15s
ResultRemaining fried onions and transferred biryani83 of 83
Scatter the remaining chopped coriander and mint over the top to finish.
⏱ 15s
ResultChicken BiryaniTotal Time5 hr 3 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 400 g | | Tip the rice into the large bowl.⏱ 10sResultBasmati rice |
| 2 | — | | Cover the rice with cold water, swirl it with your hand, and pour off the cloudy water; repeat four or five times until the water runs nearly clear.⏱ 1 minResultRinsed basmati rice |
| 3 | — | | Cover the rinsed rice with fresh cold water and leave it to soak for 30 minutes.⏱ 30 minResultSoaked basmati riceused in step 49 |
| 4 | 80 ml | | Pour the milk into the small bowl.⏱ 5sResultWhole milk |
| 5 | 1 pinch | | Crumble the saffron threads into the milk.⏱ 5sResultWhole milk and saffron threads |
| 6 | — | | Stir the saffron into the milk and leave it to steep for at least 15 minutes until the milk turns a deep golden yellow.⏱ 15 minResultSaffron milkused in step 71 |
| 7 | 3 piece | | Peel the onions and halve them through the root.⏱ 1 minResultPeeled red onion |
| 8 | Peeled red onionstep 7 | | Slice each onion half as thinly as you can from tip to root, keeping the slices uniform so they fry evenly.⏱ 1 minResultFinely sliced onionused in step 12 |
| 9 | 30 ml | | Pour the oil into the saucepan.⏱ 5sResultNeutral oil |
| 10 | 30 ml | | Add the ghee to the oil in the pan.⏱ 5sResultNeutral oil and ghee |
| 11 | — | | Set the pan over a medium-high heat and warm the oil and ghee together until the ghee has melted and the fat shimmers.⏱ 1 minResultHot oil and ghee |
| 12 | Finely sliced onionstep 8 | | Slide the sliced onions into the hot fat.⏱ 10sResultFinely sliced onion and hot oil and ghee |
| 13 | — | | Fry the onions over a medium-high heat, stirring frequently, for 18 to 20 minutes until they are deeply golden brown and beginning to crisp at the edges.⏱ 20 minResultDeep golden fried onions |
| 14 | Deep golden fried onionsstep 13 | | Lift the fried onions out with a slotted spoon onto the plate, leaving the fragrant fat in the pan.⏱ 20sResultDeep golden fried onionsused in step 53 |
| 15 | 6 piece | | Peel the garlic cloves.⏱ 30sResultPeeled garlic cloves |
| 16 | Peeled garlic clovesstep 15 | | Mince the peeled garlic cloves as finely as possible.⏱ 40sResultFinely minced garlicused in step 30 |
| 17 | 40 g | | Scrape the skin off the ginger with the edge of a peeler.⏱ 30sResultPeeled fresh ginger |
| 18 | Peeled fresh gingerstep 17 | | Mince the peeled ginger as finely as possible.⏱ 40sResultMinced gingerused in step 31 |
| 19 | 3 piece | | Finely chop the green chillies, discarding the stalks.⏱ 30sResultFinely chopped green chilliesused in step 32 |
| 20 | 2 piece | Roughly chop the tomatoes into 2 cm pieces.⏱ 30sResultRoughly chopped plum tomatoesused in step 60 | |
| 21 | 200 g | | Spoon the yogurt into the large bowl.⏱ 5sResultFull-fat plain yogurt |
| 22 | 1 tsp | | Add the ground cumin to the yogurt.⏱ 5sResultFull-fat plain yogurt and ground cumin |
| 23 | 2 tsp | | Add the ground coriander.⏱ 5sResultFull-fat plain yogurt and ground cumin and ground coriander |
| 24 | 0.5 tsp | | Add half a teaspoon of turmeric.⏱ 5sResultFull-fat plain yogurt and ground cumin mixture |
| 25 | 2 tsp | | Add the Kashmiri chilli powder.⏱ 5sResultFull-fat plain yogurt and ground cumin mixture |
| 26 | 1 tsp | | Add the garam masala.⏱ 5sResultFull-fat plain yogurt and ground cumin mixture |
| 27 | 6 g | | Add the salt to the spiced yogurt.⏱ 5sResultFull-fat plain yogurt and ground cumin mixture |
| 28 | — | | Stir everything together until you have a smooth, evenly coloured marinade.⏱ 20sResultSpiced yogurt marinade |
| 29 | 1,200 g | | Add the chicken thighs to the spiced yogurt marinade.⏱ 10sResultSpiced yogurt marinade and bone-in chicken thigh |
| 30 | Finely minced garlicstep 16 | | Scrape the minced garlic into the bowl with the chicken.⏱ 10sResultSpiced yogurt marinade and bone-in chicken thigh and finely minced garlic |
| 31 | Minced gingerstep 18 | | Add the minced ginger to the bowl.⏱ 10sResultBone-in chicken thigh mixture |
| 32 | Finely chopped green chilliesstep 19 | | Add the finely chopped green chillies.⏱ 10sResultBone-in chicken thigh mixture |
| 33 | 1 piece | | Halve the lemon and squeeze the juice directly into the bowl, catching any pips.⏱ 20sResultBone-in chicken thigh mixture |
| 34 | — | | Using your hands, work the marinade thoroughly into the chicken, getting into every crevice and under the skin where possible.⏱ 1 minResultMarinated chicken |
| 35 | — | | Cover the bowl tightly with cling film.⏱ 10s |
| 36 | — | | Place the covered bowl in the refrigerator.⏱ 10sResultMarinated chicken |
| 37 | — | | Leave the chicken to marinate in the refrigerator for at least 4 hours, or overnight for the best flavour.⏱ 4 hrResultWell-marinated chicken |
| 38 | — | | Take the chicken out of the refrigerator and set it on the counter.⏱ 10sResultWell-marinated chickenused in step 63 |
| 39 | 1,500 ml | | Pour the water into the stockpot.⏱ 10sResultWater |
| 40 | 3 piece | | Add the bay leaves to the water.⏱ 5sResultWater and bay leaf |
| 41 | 4 piece | | Add the green cardamom pods.⏱ 5sResultWater and bay leaf and green cardamom pods |
| 42 | 2 piece | | Add the black cardamom pods.⏱ 5sResultWater and bay leaf mixture |
| 43 | 4 piece | | Add the cloves.⏱ 5sResultWater and bay leaf mixture |
| 44 | 1 piece | | Add one of the cinnamon sticks.⏱ 5sResultWater and bay leaf mixture |
| 45 | 1 piece | | Add one star anise.⏱ 5sResultWater and bay leaf mixture |
| 46 | 8 piece | | Add the black peppercorns.⏱ 5sResultWater and bay leaf mixture |
| 47 | 10 g | | Add the salt to the spiced water.⏱ 5sResultWater and bay leaf mixture |
| 48 | — | | Bring the water to a rapid boil over a high heat.⏱ 5 minResultBoiling spiced water |
| 49 | Soaked basmati ricestep 3 | | Drain the soaked rice through a colander.⏱ 20sResultDrained soaked rice |
| 50 | Drained soaked ricestep 49 | | Add the drained rice to the boiling spiced water.⏱ 10sResultBoiling spiced water and drained soaked rice |
| 51 | — | | Boil the rice over a high heat, stirring once, for exactly 6 minutes — the grains should be just cooked on the outside but still have a firm, chalky core at the centre.⏱ 6 minResultParboiled spiced rice |
| 52 | Parboiled spiced ricestep 51 | | Drain the rice immediately through the colander, using oven gloves to handle the pot, and let it steam dry for a minute.⏱ 30sResultDrained parboiled spiced riceused in step 68 |
| 53 | — | | Check that the pan still has the spiced oil and ghee left from frying the onions.⏱ 5sResultSpiced oil and ghee and neutral oil |
| Deep golden fried onionsstep 14 | |||
| 54 | 1 tsp | | Add the cumin seeds to the residual fat in the pan.⏱ 5sResultSpiced oil and ghee mixture |
| 55 | 2 piece | | Add the remaining green cardamom pods.⏱ 5sResultSpiced oil and ghee mixture |
| 56 | 1 piece | | Add the second cinnamon stick.⏱ 5sResultSpiced oil and ghee mixture |
| 57 | 1 piece | | Add the remaining star anise.⏱ 5sResultSpiced oil and ghee mixture |
| 58 | 1 piece | | Add the last clove.⏱ 5sResultSpiced oil and ghee mixture |
| 59 | — | | Set the pan over a medium heat and fry the whole spices, stirring constantly, for about 1 minute until they sizzle and smell fragrant.⏱ 1 minResultBloomed whole spices |
| 60 | Roughly chopped plum tomatoesstep 20 | | Add the chopped tomatoes to the pan.⏱ 10sResultBloomed whole spices and roughly chopped plum tomatoes |
| 61 | — | | Cook the tomatoes over a medium heat, stirring and pressing them with the wooden spoon, for 4 to 5 minutes until they collapse and the oil begins to separate at the edges.⏱ 5 minResultSoftened tomato base |
| 62 | 0.5 tsp | | Stir in the remaining turmeric.⏱ 5sResultSoftened tomato base and ground turmeric |
| 63 | Well-marinated chickenstep 38 | | Add the well-marinated chicken and all its marinade to the pan.⏱ 10sResultWell-marinated chicken and softened tomato base and ground turmeric |
| 64 | — | | Stir well to coat the chicken in the tomato and spice base.⏱ 30sResultMasala-coated chicken |
| 65 | — | | Cook over a medium-high heat for 8 to 10 minutes, turning the chicken pieces occasionally, until the marinade has thickened and clings to the meat and the oil has separated out again.⏱ 10 minResultSealed masala chicken |
| 66 | 20 g | | Finely chop the fresh coriander, including the tender stalks.⏱ 30sResultFinely chopped corianderused in step 83 |
| 67 | 15 g | | Finely chop the fresh mint leaves.⏱ 30sResultFinely chopped mintused in step 70 |
| 68 | Drained parboiled spiced ricestep 52 | | Spoon the drained parboiled rice evenly over the chicken in the pan, spreading it into a flat, even layer that completely covers the chicken.⏱ 30sResultLayered biryani |
| 69 | Deep golden fried onionsstep 14 | | Scatter half the deep golden fried onions evenly over the rice layer.⏱ 15sResultRemaining fried onionsused in step 82 |
| 70 | Finely chopped mintstep 67 | | Scatter half the chopped coriander and half the chopped mint over the onions.⏱ 15sResultDeep golden fried onions and layered biryani and finely chopped mint |
| 71 | Saffron milkstep 6 | | Drizzle the saffron milk in thin streams across the rice so the colour falls in patches.⏱ 15sResultSaffron milk and deep golden fried onion mixture |
| 72 | 30 ml | | Drizzle the remaining ghee over the top of the rice.⏱ 10sResultSaffron milk and deep golden fried onion mixture |
| 73 | 15 ml | | Sprinkle the rose water across the surface.⏱ 10sResultSaffron milk and deep golden fried onion mixture |
| 74 | 2 g | | Season the top layer of rice lightly with fine salt.⏱ 5sResultSaffron milk and deep golden fried onion mixture |
| 75 | — | | Lay a sheet of kitchen foil tightly over the rim of the pan and press it down firmly all around, then set the lid on top to create a completely sealed dum — a steam trap.⏱ 20s |
| 76 | — | | Set the pan over a high heat for 5 minutes to build up steam inside.⏱ 5 minResultHigh-heat-started biryani |
| 77 | — | | Turn the heat down to its lowest setting.⏱ 10sResultDum-sealed biryani |
| 78 | — | | Leave the biryani to cook undisturbed on the lowest heat for 25 minutes, trusting the steam to finish the rice and cook the chicken through.⏱ 25 minResultDum-cooked biryani |
| 79 | — | | Remove the lid and peel back the foil carefully, using oven gloves — the steam will be fierce — and let the biryani rest uncovered for 5 minutes.⏱ 15sResultUncovered biryani |
| 80 | — | | Leave the uncovered biryani to rest for 5 minutes so the steam subsides and the grains firm up slightly.⏱ 5 minResultWell-rested biryani |
| 81 | Well-rested biryanistep 80 | Using a large spoon, dig down through the layers to the chicken and serve the biryani onto the platter in generous scoops, making sure every portion has both saffron-golden rice and pieces of chicken.⏱ 1 minResultTransferred biryani | |
| 82 | Remaining fried onionsstep 69 | Scatter the remaining fried onions over the plated biryani.⏱ 15sResultRemaining fried onions and transferred biryani | |
| 83 | Finely chopped corianderstep 66 | Scatter the remaining chopped coriander and mint over the top to finish.⏱ 15sResultChicken Biryani | |
| Total Time | 5 hr 3 min | ||
Nutritionper serving
Estimated · pre-cooking · 87% ingredients covered
| Nutrient | Per serving |
|---|---|
| 1,098kcal | |
| 63g | |
| 71g | |
| 24g | |
| 52g | |
| 11g | |
| 6g | |
| 1,832mg |
Ingredients0/31
Tools0/21
Recipe
Chicken Biryani
Chicken Biryani with saffron-infused basmati rice, aromatic black cardamom and star anise layered with ghee-marinated chicken. Serves 4.
What you’ll doYou will fry onions until deeply golden, marinate chicken in yogurt and spices for at least 4 hours, parboil rice for exactly 6 minutes, then build the biryani in layers: spiced chicken base, parboiled rice, fried onions, herbs, saffron milk and ghee. You will seal the pan tightly with foil and a lid, steam it on high heat for 5 minutes to build pressure, then cook undisturbed on the lowest heat for 25 minutes.
Serves4
Total5 hr 3 min
LevelHard
Ingredients
- Basmati rice400 g
- Whole milk80 ml
- Saffron threads1 pinch
- Red onion3 piece
- Neutral oil30 ml
- Ghee60 ml
- Garlic6 piece
- Fresh ginger40 g
- Fresh green chillies3 piece
- Plum tomatoes2 piece
- Plain full-fat yoghurt200 g
- Ground cumin1 tsp
- Ground coriander2 tsp
- Ground turmeric1 tsp
- Kashmiri chilli powder2 tsp
- Garam masala1 tsp
- Fine salt18 g
- Bone-in chicken thigh1,200 g
- Lemon1 piece
- Water1,500 ml
- Bay leaf3 piece
- Green cardamom pods6 piece
- Black cardamom pods2 piece
- Cloves5 piece
- Cinnamon stick2 piece
- Star anise2 piece
- Black peppercorns8 piece
- Cumin seeds1 tsp
- Fresh coriander20 g
- Fresh mint leaf15 g
- Rose water15 ml
Tools
SpoonTongsLarge stockpotWork surfaceLarge serving platterSmall bowlKitchen foilLarge heavy based saucepanChef's knifeBasmati rice bowl (large bowl)Marinated chicken bowl (large bowl)Cling filmSlotted spoonCitrus juicerWooden spoonRefrigeratorColanderLarge spoonPeelerPlateOven gloveChopping board
Method
1
Tip the rice into the large bowl.
10sBasmati rice bowl (large bowl)Basmati rice · 400 g
2
Cover the rice with cold water, swirl it with your hand, and pour off the cloudy water; repeat four or five times until the water runs nearly clear.
1 minBasmati rice bowl (large bowl)
3
Cover the rinsed rice with fresh cold water and leave it to soak for 30 minutes.
Result · Soaked basmati rice · used in step 49
30 minBasmati rice bowl (large bowl)
4
Pour the milk into the small bowl.
5sSmall bowlWhole milk · 80 ml
5
Crumble the saffron threads into the milk.
5sSmall bowlSaffron threads · 1 pinch
6
Stir the saffron into the milk and leave it to steep for at least 15 minutes until the milk turns a deep golden yellow.
Result · Saffron milk · used in step 71
15 minSmall bowl
7
Peel the onions and halve them through the root.
1 minChopping board, Chefs knifeRed onion · 3 piece
8
Slice each onion half as thinly as you can from tip to root, keeping the slices uniform so they fry evenly.
Result · Finely sliced onion · used in step 12
1 minChopping board, Chefs knifePeeled red onion · step 7
9
Pour the oil into the saucepan.
5sLarge heavy based saucepanNeutral oil · 30 ml
10
Add the ghee to the oil in the pan.
5sLarge heavy based saucepanGhee · 30 ml
11
Set the pan over a medium-high heat and warm the oil and ghee together until the ghee has melted and the fat shimmers.
1 minLarge heavy based saucepan
12
Slide the sliced onions into the hot fat.
10sLarge heavy based saucepanFinely sliced onion · step 8
13
Fry the onions over a medium-high heat, stirring frequently, for 18 to 20 minutes until they are deeply golden brown and beginning to crisp at the edges.
20 minLarge heavy based saucepan, Tongs
14
Lift the fried onions out with a slotted spoon onto the plate, leaving the fragrant fat in the pan.
Result · Deep golden fried onions · used in step 53
20sPlate, Slotted spoonDeep golden fried onions · step 13
15
Peel the garlic cloves.
30sChopping board, PeelerGarlic · 6 piece
16
Mince the peeled garlic cloves as finely as possible.
Result · Finely minced garlic · used in step 30
40sChopping board, Chefs knifePeeled garlic cloves · step 15
17
Scrape the skin off the ginger with the edge of a peeler.
30sChopping board, Chefs knifeFresh ginger · 40 g
18
Mince the peeled ginger as finely as possible.
Result · Minced ginger · used in step 31
40sChopping board, Chefs knifePeeled fresh ginger · step 17
19
Finely chop the green chillies, discarding the stalks.
Result · Finely chopped green chillies · used in step 32
30sChopping board, Chefs knifeFresh green chillies · 3 piece
20
Roughly chop the tomatoes into 2 cm pieces.
Result · Roughly chopped plum tomatoes · used in step 60
30sWork surfacePlum tomatoes · 2 piece
21
Spoon the yogurt into the large bowl.
5sMarinated chicken bowl (large bowl)Plain full-fat yoghurt · 200 g
22
Add the ground cumin to the yogurt.
5sMarinated chicken bowl (large bowl)Ground cumin · 1 tsp
23
Add the ground coriander.
5sMarinated chicken bowl (large bowl)Ground coriander · 2 tsp
24
Add half a teaspoon of turmeric.
5sMarinated chicken bowl (large bowl)Ground turmeric · 0.5 tsp
25
Add the Kashmiri chilli powder.
5sMarinated chicken bowl (large bowl)Kashmiri chilli powder · 2 tsp
26
Add the garam masala.
5sMarinated chicken bowl (large bowl)Garam masala · 1 tsp
27
Add the salt to the spiced yogurt.
5sMarinated chicken bowl (large bowl)Fine salt · 6 g
28
Stir everything together until you have a smooth, evenly coloured marinade.
20sMarinated chicken bowl (large bowl), Spoon
29
Add the chicken thighs to the spiced yogurt marinade.
10sMarinated chicken bowl (large bowl)Bone-in chicken thigh · 1,200 g
30
Scrape the minced garlic into the bowl with the chicken.
10sMarinated chicken bowl (large bowl)Finely minced garlic · step 16
31
Add the minced ginger to the bowl.
10sMarinated chicken bowl (large bowl)Minced ginger · step 18
32
Add the finely chopped green chillies.
10sMarinated chicken bowl (large bowl)Finely chopped green chillies · step 19
33
Halve the lemon and squeeze the juice directly into the bowl, catching any pips.
20sMarinated chicken bowl (large bowl), Citrus juicerLemon · 1 piece
34
Using your hands, work the marinade thoroughly into the chicken, getting into every crevice and under the skin where possible.
1 minMarinated chicken bowl (large bowl)
35
Cover the bowl tightly with cling film.
10sMarinated chicken bowl (large bowl), Cling film
36
Place the covered bowl in the refrigerator.
10sMarinated chicken bowl (large bowl), Refrigerator
37
Leave the chicken to marinate in the refrigerator for at least 4 hours, or overnight for the best flavour.
4 hrMarinated chicken bowl (large bowl)
38
Take the chicken out of the refrigerator and set it on the counter.
Result · Well-marinated chicken · used in step 63
10sMarinated chicken bowl (large bowl), Refrigerator
39
Pour the water into the stockpot.
10sLarge stockpotWater · 1,500 ml
40
Add the bay leaves to the water.
5sLarge stockpotBay leaf · 3 piece
41
Add the green cardamom pods.
5sLarge stockpotGreen cardamom pods · 4 piece
42
Add the black cardamom pods.
5sLarge stockpotBlack cardamom pods · 2 piece
43
Add the cloves.
5sLarge stockpotCloves · 4 piece
44
Add one of the cinnamon sticks.
5sLarge stockpotCinnamon stick · 1 piece
45
Add one star anise.
5sLarge stockpotStar anise · 1 piece
46
Add the black peppercorns.
5sLarge stockpotBlack peppercorns · 8 piece
47
Add the salt to the spiced water.
5sLarge stockpotFine salt · 10 g
48
Bring the water to a rapid boil over a high heat.
5 minLarge stockpot
49
Drain the soaked rice through a colander.
20sColanderSoaked basmati rice · step 3
50
Add the drained rice to the boiling spiced water.
10sLarge stockpotDrained soaked rice · step 49
51
Boil the rice over a high heat, stirring once, for exactly 6 minutes — the grains should be just cooked on the outside but still have a firm, chalky core at the centre.
6 minLarge stockpot
52
Drain the rice immediately through the colander, using oven gloves to handle the pot, and let it steam dry for a minute.
Result · Drained parboiled spiced rice · used in step 68
30sColander, Oven gloveParboiled spiced rice · step 51
53
Check that the pan still has the spiced oil and ghee left from frying the onions.
5sLarge heavy based saucepanNeutral oil
54
Add the cumin seeds to the residual fat in the pan.
5sLarge heavy based saucepanCumin seeds · 1 tsp
55
Add the remaining green cardamom pods.
5sLarge heavy based saucepanGreen cardamom pods · 2 piece
56
Add the second cinnamon stick.
5sLarge heavy based saucepanCinnamon stick · 1 piece
57
Add the remaining star anise.
5sLarge heavy based saucepanStar anise · 1 piece
58
Add the last clove.
5sLarge heavy based saucepanCloves · 1 piece
59
Set the pan over a medium heat and fry the whole spices, stirring constantly, for about 1 minute until they sizzle and smell fragrant.
1 minLarge heavy based saucepan, Wooden spoon
60
Add the chopped tomatoes to the pan.
10sLarge heavy based saucepanRoughly chopped plum tomatoes · step 20
61
Cook the tomatoes over a medium heat, stirring and pressing them with the wooden spoon, for 4 to 5 minutes until they collapse and the oil begins to separate at the edges.
5 minLarge heavy based saucepan, Wooden spoon
62
Stir in the remaining turmeric.
5sLarge heavy based saucepanGround turmeric · 0.5 tsp
63
Add the well-marinated chicken and all its marinade to the pan.
10sLarge heavy based saucepanWell-marinated chicken · step 38
64
Stir well to coat the chicken in the tomato and spice base.
30sLarge heavy based saucepan, Wooden spoon
65
Cook over a medium-high heat for 8 to 10 minutes, turning the chicken pieces occasionally, until the marinade has thickened and clings to the meat and the oil has separated out again.
10 minLarge heavy based saucepan, Wooden spoon
66
Finely chop the fresh coriander, including the tender stalks.
Result · Finely chopped coriander · used in step 83
30sChopping board, Chefs knifeFresh coriander · 20 g
67
Finely chop the fresh mint leaves.
Result · Finely chopped mint · used in step 70
30sChopping board, Chefs knifeFresh mint leaf · 15 g
68
Spoon the drained parboiled rice evenly over the chicken in the pan, spreading it into a flat, even layer that completely covers the chicken.
30sLarge heavy based saucepanDrained parboiled spiced rice · step 52
69
Scatter half the deep golden fried onions evenly over the rice layer.
Result · Remaining fried onions · used in step 82
15sLarge heavy based saucepanDeep golden fried onions · step 14
70
Scatter half the chopped coriander and half the chopped mint over the onions.
15sLarge heavy based saucepanFinely chopped mint · step 67
71
Drizzle the saffron milk in thin streams across the rice so the colour falls in patches.
15sLarge heavy based saucepan, SpoonSaffron milk · step 6
72
Drizzle the remaining ghee over the top of the rice.
10sLarge heavy based saucepanGhee · 30 ml
73
Sprinkle the rose water across the surface.
10sLarge heavy based saucepanRose water · 15 ml
74
Season the top layer of rice lightly with fine salt.
5sLarge heavy based saucepanFine salt · 2 g
75
Lay a sheet of kitchen foil tightly over the rim of the pan and press it down firmly all around, then set the lid on top to create a completely sealed dum — a steam trap.
20sLarge heavy based saucepan, Kitchen foil
76
Set the pan over a high heat for 5 minutes to build up steam inside.
5 minLarge heavy based saucepan
77
Turn the heat down to its lowest setting.
10sLarge heavy based saucepan
78
Leave the biryani to cook undisturbed on the lowest heat for 25 minutes, trusting the steam to finish the rice and cook the chicken through.
25 minLarge heavy based saucepan
79
Remove the lid and peel back the foil carefully, using oven gloves — the steam will be fierce — and let the biryani rest uncovered for 5 minutes.
15sLarge heavy based saucepan, Oven glove
80
Leave the uncovered biryani to rest for 5 minutes so the steam subsides and the grains firm up slightly.
5 minLarge heavy based saucepan
81
Using a large spoon, dig down through the layers to the chicken and serve the biryani onto the platter in generous scoops, making sure every portion has both saffron-golden rice and pieces of chicken.
1 minLarge serving platter, Large spoonWell-rested biryani · step 80
82
Scatter the remaining fried onions over the plated biryani.
15sLarge serving platterRemaining fried onions · step 69
83
Scatter the remaining chopped coriander and mint over the top to finish.
Result · Chicken Biryani
15sLarge serving platterFinely chopped coriander · step 66
Printed 26 September 2026