Description
Fragrant, flavorful chicken and rice layered with aromatic spices.
Perfect for a special occasion or a comforting weeknight meal.
Ingredients
Units
Scale
- Garam Masala
- 2 medium onions
- 10 garlic cloves
- 2" ginger
- 1 bunch cilantro
- 1 bunch mint
- 4 mild green chilies
- 0.75 cups (177 ml) whole plain yogurt
- 1 tbsp sugar
- 2 tsp salt
- 1.5 lbs (680 g) chicken pieces
- 1 large onion
- 1.5 cups (355 ml) oil
- 3 whole cloves
- 2 cinnamon sticks
- 3 green cardamom pods
- 1 tsp caraway seeds
- 3 tbsp oil
- 2 tbsp salt
- 1.5 lbs (680 g) basmati rice
- 0.25 cups (60 ml) ghee
- 1 tsp saffron threads
- Fried onions, cilantro leaves, raisins, cashew nuts
Instructions
Marinate Chicken
- Toast and grind whole spices for homemade garam masala. Blend onions, garlic, and ginger into a paste. Mix the onion paste, garam masala, and remaining marinade ingredients. Coat the chicken and marinate it overnight.
Fry Onions
- Heat oil and 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 a boil with spices and salt. Add rice and cook for 5 minutes.
Assemble Biryani
- In a casserole dish, layer ghee, chicken, onions, and rice. Add saffron water, rose water, and pandan water. Seal and bake at 350°F (177°C) for 45-60 minutes.
Serve
- Rest the biryani, garnish, and serve with raita or chutney.
Notes
- For a deeper flavor, marinate the chicken for at least 24 hours, or even longer.
- If you don’t have ghee, you can substitute with clarified butter or even high-quality vegetable oil.
- Store leftover biryani in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Malaysian
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 10
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 30
- Cholesterol: 100