Best Chicken Biryani (Restaurant-Style)
Tender yogurt-marinated chicken layered with fragrant basmati rice, deep golden fried onions, saffron milk and fresh herbs, then sealed and steamed on dum until every grain is fluffy.
- Time: 100 min
- Servings: 6
Source: Recipes I Made
Ingredients
- pounds bone-in chicken, cut into large pieces
- plain full-fat yogurt
- tablespoons ginger paste
- tablespoons garlic paste
- teaspoons red chili powder
- teaspoon turmeric powder
- teaspoons coriander powder
- teaspoon cumin powder
- teaspoon garam masala
- teaspoons salt
- tablespoons lemon juice
- tablespoons cooking oil
- basmati rice, preferably aged
- water
- tablespoons salt
- bay leaves
- green cardamom pods
- cinnamon stick
- teaspoon black peppercorns
- star anise
- large onions, thinly and evenly sliced
- oil, for frying
- All of the fried onions, divided
- cilantro, chopped
- mint leaves, chopped
- tablespoons ghee or butter, melted
- teaspoon saffron threads, soaked in 3 tablespoons warm milk
- teaspoon rose water
- teaspoon kewra water