Recipe Index

Ingredients

• (1.5 lb) chicken thighs ( skin on, bone in, halved along bone )
• 2/3 cup yoghurt ( plain)
• 1/2 cup water
• 2 tbsp vegetable oil ((or other plain oil))
• 6 garlic cloves ( minced)
• 2 tsp finely grated fresh ginger
• 1/8 tsp ground turmeric
• 1/4 tsp cinnamon
• 1/2 tsp cayenne ((adjust spiciness to taste))
• 1/2 tsp ground cardamom
• 2 tsp garam marsala
• 2 tsp coriander
• 1 tbsp cumin
• 2 tbsp paprika ( sweet / ordinary (not smoked))
• 1 3/4 tsp salt
• 2 tbsp salt
• 10 cloves
• 5 dried bay leaves
• 1 star anise
• 6 green cardamon pods
• 2 1/4 cups uncooked basmati rice
• 2 medium onions (yellow, brown) ( halved and finely sliced)
• 1 cup oil ( for frying)
• 1 tsp saffron threads ((loosely packed) )
• 2 tbsp warm water
• 1 cup coriander / cilantro ( chopped)
• 1/4 cup ghee or unsalted butter ( melted )
• Crispy onions ((above))
• Chopped coriander / cilantro
• Yoghurt

Method

1. Stir the yoghurt, water, vegetable oil, minced garlic, grated ginger, turmeric, cinnamon, cayenne, ground cardamom, garam masala, ground coriander, cumin, paprika and 1 3/4 teaspoons of salt into a marinade in a large pot, add the halved chicken thighs and coat them well, then leave them for 20 minutes or overnight.
2. Boil 3¼ qt of water with the 2 tablespoons of salt, the cloves, bay leaves, star anise and green cardamom pods, add the basmati rice and cook it for 4 minutes until just done but still firm in the middle, then drain the spiced rice at once.
3. Fry the finely sliced onions in the cup of oil in a large saucepan over medium-high heat, in batches of 3 to 4 minutes, until they turn golden brown without burning, and drain the crispy onions on a paper-towel-lined plate.
4. Cook the marinated chicken in its pot over medium heat, covered for 5 minutes and then uncovered for 5 minutes more, turning the thighs twice, then take the pot off the heat and turn the chicken skin-side down to cover its base.
5. Scatter half the crispy onions and half the chopped coriander over the chicken, lay all the par-cooked rice on top and pat the biryani layer flat.
6. Steep the saffron threads in the 2 tablespoons of warm water and drizzle that saffron water over the rice, followed by the melted ghee.
7. Cover the pot, return it to medium heat until steam shows, then cook the layered biryani on low for 25 minutes and rest it off the heat, lid on, for 10 minutes.
8. Serve the biryani in deep scoops that keep the yellow, white and curry-stained rice in patches, garnished with the remaining crispy onions and coriander and with yoghurt on the side.

Prep: 20 min · Cook: 60 min · Total: 80 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data