Indian Biryani (Chicken Biryani)

Ingredients

• Basmati Long-grain Rice
• Chicken Thigh Meat (boneless, can substitute with lamb)
• Yogurt
• Onion
• Tomato (implied by instructions)
• Ginger
• Garlic
• Green Chilies
• Coriander (Cilantro)
• Mint Leaves
• Saffron — can substitute with food coloring
• Milk
• Ghee
• Cooking Oil
• Turmeric Powder
• Red Chili Powder
• Garam Masala (Indian Spice Mix)
• Whole Spices: Bay Leaf, Cinnamon Stick, Cardamom, Cloves, Star Anise
• Salt
• Heavy-bottomed Pot (with lid, needs sealing)
• Dough (for sealing the pot)

Steps

1. ### Marinate Chicken (Start at least 1 hour ahead)
2. In a large bowl, mix yogurt, grated ginger and garlic, red chili powder, turmeric powder, garam masala, salt, and lemon juice.
3. Add chicken chunks and coat evenly with the marinade.
4. Cover with plastic wrap and refrigerate to marinate **for at least 1 hour** (overnight is best).
5. ### Prepare Saffron Milk and Fried Onions
6. Soak 0.5g saffron in 30ml warm milk for **15 minutes**, reserve.
7. Pour 50ml cooking oil into a pan and heat over medium heat.
8. Add thinly sliced onion and stir-fry until deeply golden and crispy (approx. 12-15 minutes, be patient).
9. Remove fried onions and drain oil with kitchen paper, reserve.
10. ### Parboil the Rice
11. Rinse the soaked Basmati rice and drain it.
12. Bring 2000ml water to a boil in a large pot.
13. Add Bay leaf, Cardamom, Cloves, Cinnamon Stick, Star Anise, and 10g salt.
14. Add rice and cook over high heat for **5-6 minutes** until *rice grains are about 70% cooked* (outer soft, center still hard).
15. Drain immediately, discard whole spices, reserve.
16. ### Assembly & Steaming (Dum)
17. Spread 15g ghee at the bottom of the heavy-bottomed pot.
18. First layer: Spread the marinated chicken evenly at the bottom of the pot.
19. Second layer: Spread half of the parboiled rice.
20. Sprinkle with half of the fried onions, mint leaves, coriander leaves, and green chilies.
21. Third layer: Spread the remaining rice.
22. Sprinkle with the remaining fried onions and mint leaves.
23. Evenly drizzle the saffron milk over the top layer of rice.
24. Add the remaining 15g ghee (cut into small pieces and scatter over the surface).
25. **Seal the Pot**: Make a dough strip from flour and water and seal the gap around the pot rim (traditional method), or wrap the pot mouth with foil before placing the lid.
26. Heat over high heat for **3 minutes** until steam appears inside.
27. Then turn to the lowest heat and **steam/braise for 25-30 minutes**.
28. After turning off the heat, **do not open the lid** for another **5 minutes**.
29. Open the lid and gently mix from the bottom with a large spatula to combine all layers evenly.
30. Serve on a plate, pair with yogurt (Raita).