Description
Bursting with flavor, tender and moist chicken is marinated in yogurt and a hearty mix of aromatic spices before being cooked over rice.
Ingredients
Units
Scale
Chicken Marinade:
- Garam Masala (homemade or store-bought – see notes)
- 2 medium onions, peeled
- 10 garlic cloves, peeled
- 2” ginger, peeled
- 1 bunch cilantro, chopped
- 1 bunch mint, chopped
- 4 mild green chilies, roughly chopped
- 3/4 cup whole plain yogurt
- 1 tbsp sugar
- 2 tsp salt
- 1.5 lb chicken pieces
Fried Onions:
- 1 large onion, thinly sliced
- 1 1/2 cup oil
Rice:
- 3 whole cloves
- 2 cinnamon sticks
- 3 green cardamom pods
- 1 tsp caraway seeds
- 3 tbsp oil
- 2 tbsp salt
- 1 1/2 lb basmati rice, soaked for 30 minutes
- 1/4 cup ghee
- 1 tsp saffron threads, soaked in water
- Optional: 1 tsp kewra or pandanas water, 1 tsp rose water
Garnish:
- Fried onions, cilantro leaves, raisins, cashew nuts (optional)
Instructions
- Marinate Chicken:
- Toast and grind whole spices for homemade garam masala. Blend onions, garlic, ginger into a paste.
- Mix onion paste, garam masala, and remaining marinade ingredients. Coat chicken and marinate overnight.
- Fry Onions:
- Heat oil, deep fry onions until brown and crisp. Set aside.
- Brown Chicken:
- Sear marinated chicken in a pan with oil until browned.
- Parboil Rice:
- Toast spices, bring water to boil with spices and salt. Add rice, cook for 5 minutes.
- Assemble Biryani:
- In a casserole dish, layer ghee, chicken, onions, rice. Add saffron water, rose water, and pandanas water.
- Seal and bake at 350°F for 45-60 minutes.
- Serve:
- Rest biryani, garnish, and serve with raita or chutney.
Notes
- Use high-quality basmati rice and fresh spices for best flavor.
- Adjust spiciness with the number of green chilies.
- Store-bought garam masala can be used for convenience.
- Ensure rice is only partially cooked before baking.
- Seal the baking dish properly for even cooking.
- Prep Time: 60 mins
- Cook Time: 90 mins
- Category: Main
- Method: Oven Baking
- Cuisine: Malaysian