Biryani looks intimidating but it's really three simple steps done in order: marinate the chicken, parboil the rice, then layer and steam. The magic is in the dum — sealing the pot so the rice finishes in fragrant steam, soaking up the spice and saffron.
Ingredients
- 500 g (2½ cups) basmati rice, soaked 30 min
- 700 g (1½ lb) bone-in chicken pieces
- 1 cup plain yogurt · 2 tbsp ginger-garlic paste
- 2 tsp biryani masala · 1 tsp chili · ½ tsp turmeric
- 3 onions, thinly sliced & fried golden (birista)
- Whole spices: bay, cardamom, cloves, cinnamon
- Saffron in ¼ cup warm milk · mint & cilantro · ghee
Method
- Marinate the chicken with yogurt, ginger-garlic paste, biryani masala, chili, turmeric, salt and a handful of the fried onions. Rest 30 minutes.
- Boil a large pot of salted water with the whole spices. Add the drained soaked rice and cook just until 70% done (still firm in the center). Drain immediately.
- In a heavy pot, cook the marinated chicken over medium heat until nearly done and the gravy has thickened, about 15 minutes.
- Layer the parboiled rice over the chicken. Scatter with more fried onions, mint, cilantro, drizzles of ghee and the saffron milk.
- Cover with a tight lid (or seal with foil), set on the lowest heat, and steam dum-style for 20–25 minutes. Rest 10 minutes, then gently fold from the bottom up so the layers stay distinct. Serve with raita.
🍚 Parboil, don't fully cook the rice
The rice keeps cooking during the steam. Pull it at about 70% — firm grains now means fluffy, separate biryani later instead of mush.