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Ingredients

• 1 tablespoon vegetable oil (15 mL)
• 10 grams garlic, grated
• 10 grams ginger, grated
• 1 serrano chili pepper, minced (to taste)
• 5 grams mint, finely chopped
• 10 grams cilantro, finely chopped
• 1 tablespoon garam masala
• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• 900 grams chicken thighs (bone-in, skin-on) or drumsticks
• 6 cups water (1.4 L)
• 2½ teaspoons salt
• 5 pods green cardamom, smashed
• 1 teaspoon cumin seeds
• 1 bay leaf
• 360 grams basmati rice (2 cups)
• 2 tablespoons ghee (30 mL)
• 2 medium onions, thinly sliced
• 1 cup reserved rice liquid (240 mL)
• ½ teaspoon saffron threads

Biryani

01

Prepare Chicken

  1. Mix vegetable oil, garlic, ginger, chili, mint, cilantro, garam masala, cinnamon, and salt in a bowl.

  2. Add chicken; toss to coat.

  3. Marinate for at least 1 hour or overnight.

02

Prepare Rice

  1. Heat ghee in a pot; sauté onions until caramelized (15–20 minutes). Set onions aside.

  2. Rinse rice under cold water until clear.

  3. In another pot, boil water with salt, cardamom, cumin, and bay leaf.

  4. Add rice and boil for 7 minutes. Drain, reserving 1 cup of liquid.

Biryani
Biryani

03

Cook Chicken

  1. Remove chicken from marinade.

  2. In the onion pot, fry chicken skin-side down until golden (≈5 minutes).

  3. Flip and fry until golden. Remove chicken.

04

Serve

  1. Toss saffron into the drained rice.

  2. In the chicken pot, layer half the rice, then chicken, then caramelized onions, then remaining rice.

  3. Pour in reserved rice liquid.

  4. Cover and cook on medium heat for 20 minutes; when steam escapes, lower heat and cook until done.

  5. Without opening the lid, steam for 10 more minutes.

  6. Gently mix, garnish with extra cilantro, and serve.

Biryani
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